Friday morning...I am placing my order.
I never quite realized how inexpensive a quality katana could be!
I figured, you have to spend a few thousand dollars to get a respectable blade that won't do this:
[youtube]C7FBrmpaMAU[/youtube]
I mean, it's mostly gonna be for display purposes (I've always wanted a Katana and I'm sort of a martial arts and weapon enthusiast) but I don't want a piece of crap that won't be able to cut anything. And worse...have the blade come flying off and accidentally impale a neighbor or stab myself like that guy did.
I started checking out reviews of sub-$300 Katanas on the sword buyer's guide website...and I must say, I am pleasantly surprised!
I've narrowed down my selection to these two Katanas.
The Kaze "Wind" Katana:
http://www.sword-buyers-guide.com/kaze- ... view.htmlsand...the much larger than usual:
O-Katana
http://www.sword-buyers-guide.com/big-swords.htmlThey are both made by Cheness Cutlery, the first company to use "9260 Silicon Alloy Spring Steel" in Katanas....apparently this is a popular choice in fencing weapons for their flexibility. Check out the reviews and some of the cutting videos on these swords! They both use that same type of steel, and are about the same price ($5 difference).
As you know, Katanas are fairly short swords when compared to other sword types, but they are very powerful. The Kaze Katana is a standard sized 28" blade and is differentially hardened. This means the sword has a very beautiful natural hamon, which appears as a wavy line along the side of the blade. This is due to the way the blade is cooled, the edge is cooled much faster than the spine. This is a HUGE plus...for one, it looks beautiful, and it is the traditional way of quenching a blade. The reason for cooling a blade this way, is so the edge remains hard and sharp, while the rest of the blade retains durability / strength. You see, if it was all cooled at the same speed, you'd have a very hard brittle blade that wont lose it's edge, but will break easier, or you'd have a durable blade that will not retain it's edge.
Now, this O-Katana, is very long for a Katana...33" blade....however, I'm 5'11" and can probably handle the extra length...plus, it just looks cooler and more intimidating! I like the fact that I can get blue ito wrapping for the tsuka and the tsuba (hand guard) is much better looking, in my opinion. The blade has a fuller as well, which makes it (surprisingly) lighter than the Kaze katana, despite being 5 inches longer in the blade. The only downside to the longer blade I see is unsheathing it from the saya. With a shorter normal size katana it will be much easier. Oh, and the Cheness O-Katana is not differentially hardened. It's all the same hardness, and the "hamon" line on the side of the blade is not a real hamon line, it's only there for aesthetic purposes....however, despite this fact, the through hardened spring steel is apparently much more durable than the differentially hardened Kaze, and check out the description on their website of the different types:
http://www.chenessinc.com/steelselect.htmThe larger O-Katana is made of 9260 TH, and the Kaze is made of 9260 DH (the TH and DH refer to through-hardened and differentially-hardened method of quenching the blade). It seems that even though differential hardening is a technique used to improve the blade and get the best of both worlds (sharp edge, yet still durable), the fact that they use spring steel makes it a moot point unless you care about having a real hamon, and tradition.
What do y'all think?
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Check this guy out! It's much more difficult than it looks and makes you have respect for the craftsmanship and how sharp these blades can be. He's practicing Tameshigiri (literally "test cutting") These are soaked tatami mat rolls and approximate the consistency, feel, of a human limb. Each slice is about equivalent to cutting someones arm off.
With enough force, and a good katana, you could easily slice someones head off, or cut a watermelon in half.
This is why I'm getting a Katana:
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Next thing to purchase: High Speed Camera, and lots of watermelons