Lion Chop Katana

Name: Lion Chop Katana
Brand: Xingyu Sword
SKU: 44048061202647
Availability: InStock

$309.99

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Description

【Zencho】entire length：103cm/40.55inch
【Hacho】blade length：73cm/28.74inch
【Handle Length】：26.5cm/10.43inch
【Sori】：2cm　
【Sakikasane】：0.45cm
【Motokasane】：0.7cm
【Sahihaba】：2.2cm
【Motohaba】：3.05cm
【Mizuheshi】：Oil quenching
【Blade Material】：Damascus steel
【Hi】：No Hi
【Structure】：Folding forging+Baking color
【Blade Treatment】：Taganeha
【Yokote】：No yokote
【Disassembled】：No
【Handle Shape】：Haichi
【Fuchi Kashira】：Copper silver platd
【Handle Wraps】：Moro-hineri-maki
【Samekawa】：Real fish skin
【Mekugiana】：2
【Mekugi】：Bamboo
【Menuki】：Copper silver platd
【Seppa】: Copper silver platd
【Tsuba】：Copper gold-plated silver
【Habaki】：Copper silver platd
【Saya】：Solid wood paint
【Koiguchi】：Ox horn
【Sageo】：High grade coarse cotton rope
【Kurikata】：Ox horn
【Kojiri】：Ox horn
【Shitidome】：Zinc alloy
【Gift】：Packaging box, sword bag
【Total Weight】：1.43kg/3.15pound
【Desheathing Weight】：1.07kg/2.35pound
【Other】: Handmade products have errors, specifications are for reference only!

Katana parts names and terminology

In the world of Katana, Katana parts names and terminology are very important as most of the Katana parts names use Japanese vocabulary and special nouns. This page can help you understand Katana faster.

A complete list of nouns for various parts of katana

KASHIRA Metal cap at the bottom of the handle.

MENUKI Metal ornaments on both sides of the handle

TSUKAMAKI A ribbon wrapped around the handle.

OYATSUBU A circular fixture for fixing the handle and stem is inserted through the eye nail hole. It can be made of copper, iron, bamboo, wood and other materials.

FUCHI The ring at the base of the handle has a hole for the knife stem to pass through.

TSUBA Hand guard between handle and blade.

HABAKI collar of the blade.

KOIGUCHI Sheath opening.

SAGEO a cord used to attach the sheath to the obi.

KURIKATA A horn or metal ring used to tie sageo.

SAYA Scabbard

KOJIRI The cap at the bottom of the scabbard is usually made of animal horn or metal.

The professional names of various parts on the body of a samurai sword

A.SAKIKASANE Thickness of blade tip.

B.MOTOKASANE Thickness of the bottom of the blade.

C.KISSAKI NAGASA Length of tip.

D.SAKIHABA Width of blade tip.

E.MUNE The surface of the katana back.

F.MOTOHABA Width of bottom of blade.

G.MUNEMACHI The notch at the top of the blade stem,where the back surface (mune) of the blade begins.

H.HAMACHI A notch at the top of the blade,where the blade begins.

I.FUKURA The radian of the blade in the tip area.

J.BOSHI Blade text in the tip area.

K.YOKOTE The boundary between blade tip and blade body.

L.KOSHINOGI Shinogi-ji above the blade tip area (yokote).

M. MITSUKADO Intersection point of yokote and blade edge of blade body and blade edge of tool tip.

N.SHINOGI MITSUKADO Shinogi,Koshinogi und Yokote linien.

O.SHINOGI-JI Blade surface between shinogi and mune.

P.SHINOGI A chear straight line extending along the longitudinal direction of the blade is the thickest part of the blade (only appearing on katana of shinogi-zakuri) .

Q.JI The surface between shinogi and nioiguchi.

R.HA The edge area of the cutter body is hardened by quenching.

S.HASAKI Asharpened edge.

T.NIOIGUCHI A clear line separating the hardened blade from the softer part of the blade body.

U.ASHI Nioiguchi's extension line in the direction of the blade.

V.HACHO A straight line that determines the length of the blade.

W.SORI Degree of blade bending.

X.ZENCHO The total length of the katana,including the stem (the blade length is only the blade body).

Y.NAKAGO NACASA Length of katana stem.

Z.MAKUGIANA A hole in the shank for receiving Mekugi (bamboo nail for fixing the blade in the handle).

AA,MEI Inscription on the hilt (usually the name of the katana maker,but there are often other information).

Now that you have learned the terminology and proper nouns of katana through this article, you also design customize your ideal katana.