Hand-Forged T10 Steel Katana Sword, 41-Inch Full Tang, Sharp Samurai Blade

About this item

• The handle(Tsuka) is made of laminated wood. The Tsuka is wrapped in artificial fishskin(samegawa). Most commonly wrapped in a twists and turns (hineri-maki) pattern. The guard（Tsuba）, is art work in their own right and made of a variety of alloys. It has carvings of dragon. They have carvings of dragon. Whether you are a sword collector or a martial art practitioner,this sword would be the best choice.you can use this wakizashi for training Iaido or protecting youself
• Weight: 3 lbs, Overall length：41", Handle Length：11", Blade Length: 28.7", Blade Thickness:0.3",Blade Width:1.2" Hardness: 57 HRC. Material of blade: T10 High Carbon Steel. Each sword we made is handmade with care, and capable of test cutting. As you can see in the video, this real katana is strong enough to cut through bamboo yet sharp enough to slice paper
• How to Select a T10 Katana? THE HAMON. For enthusiasts of the tempered steel found in Japanese swords, the hamon serves as a tangible testament to the craftsman’s dedication to creating exceptional blades. In the art of sword-making, the hamon represents the visual outcome of the clay tempering process. Did you notice the wavy, irregular line that traverses the surface of our genuine katana blades in the images? That’s the hamon. A true hamon has a cloudy appearance. While authentic hamons can occasionally be challenging to discern, they are present.
• Why is T10/1095 Steel Good for Katanas? For a great authentic katana, you need one with T10 steel. The T stands for Tungsten. The 10 stands for 1.0% carbon content in the steel. Because of its high-carbon content,T10 can become ridiculously sharp, incredibly hard, extra strength and crazy durable. This is why it works perfectly for samurai sword. These crucial factors make this sword a real weapons and battle ready
• How do We Make this Full Tang Sword? Step 1: Heat, hammer, and fold the metal repeatedly over itself. Step 2: Forge the High-carbon steel and the low-carbon steel together. Step 3: Applie a clay slurry to the blade evenly which called clay tempering techniques. Step 4: Quenche the blade into the water to give the sword its signature curve.Then polish the blade, add a groove( Bo-Hi). Step 5: Fasten the blade to the hilt(Tsuka) by bamboo retaining peg(mekugi)