Clay Tempered Japanese Tachi Sword folded steel blade Rosewood Saya Real Hamon

TACHI

A tachi (太刀) was a type of traditionally made Japanese sword worn by the samurai class of feudal Japan. The tachi style of swords preceded the development of the katana—the first use of the word katana to indicate a blade different from tachi appears toward the end of the twelfth century.
An authentic tachi that was manufactured in the correct time period averaged 70–80 centimeters (27 9/16 - 31 1/2 inches) in cutting edge length (nagasa) and compared to a katana was generally lighter in weight in proportion to its length, had a greater taper from hilt to point, was more curved with a smaller point area.
Unlike the traditional manner of wearing the katana, the tachi was worn hung from the belt with the cutting-edge down, and was most effective when used by cavalry.
For a sword to be worn in "tachi style" it needed to be mounted in a tachi koshirae. The tachi koshirae had two hangers (ashi) which allowed the sword to be worn in a horizontal position with the cutting edge down.

The blade of this sword is made of T10 carbon steel, folded forged by 15 times and 32768 layers of patterns(Jihada) are formed on the surface of the blade .It is clay tempered. The high-performance blade has very good toughness and does not deform when bent at 90 degrees. The hardness is as high as 60. Cutting the wire does not hurt the blade.

It can be used in battle or for display. We would highly recommend it as a gift. Anyone would be thrilled to receive a gorgeous sword as a gift!

GENERAL DATA

OVERALL LENGTH: 103 cm / 40.5 inch
BLADE LENGTH: 70 cm / 27.6 inch
TSUKA LENGTH: 26 cm / 10.24 inch
BLADE WIDTH: 3.2 cm / 1.26 inch
BLADE THICKNESS: 0.7 cm / 0.28
BLADE CRAFT: fully hand forged, water quenching
BLADE MATERIAL: T10 steel, folded forged by 15 times
BLADE SHAPE: Shinogidukuri
NAKAGO: full tang
KISSAKI: medium (chūkissaki)

BLADE HRC: 60

MOUNTINGS
TSUKA(HANDLE): hard wood core, Hineri maki MEKUGI: 2 bamboo peg TSUKA-ITO: black wrapping cord SAMEGAWA: white imitated rayskin FUCHI / KASHIRA / MENUKI: alloy TSUBA(HAND GUARD): alloy HABAKi & SEPPA: brass SAYA: rosewood scabbard with specialized Tachi fittings
PACKAGE
1 sword with saya (No display stand and other fittings along with)
CLAY TEMPERING
Before being quenched, a special clay mixture can be applied onto the blade to harden the edge and obtain different hardness on the blade. The clay mixture was a special recipe and considered a crucial trade secret, guarded protectively by sword making masters. It would contain such things as feathers, powdered bones, grass, etc. and would be applied to the edge of the blade before being quenched. During quenching, a chemical reaction between the clay mixture and the hot steel occurs during the sudden temperature drop and carbon is fed into the blade in high amounts, creating an extremely tough edge. A clay hardened blade can only be quenched in water, thus increasing the defect rate even more. Another way for clay tempering is to apply clay along the blade but let edge exposed. Thus, while quenching the blade into water,the uncovered edge will cool down suddenly, but the rest of blade will cool down slowly. Such differential temperature change results in the different hardness of the blade. So the edge is tough enough to cut, where the back of blade is soft /flexible enough to absorb the impact during cutting. Such quenching process usually will leave beautiful wavy tempered line on the blade, as known as "hamon" in Japanese swords term.

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