What type of steel are used on your blades?
We use two types of carbon steel except where noted.
5160- used on blades made in the Philippines (Katana 26/29, Tanto II/III, Phil. Sandata, Medieval Arms)
1060- used in mainly in Chinese made blades (Katana 25/27, Jian, Golden Dao)
9260 - recent addition used on a select Katana made in China (black scabbard).
Are the swords guaranteed?
We give a 10 day return privilege as along as the sword is in original sellable condition. Shipping cost is non-refundable. The blade is guaranteed for breakage (into two pieces) for a year unless it is abused beyond normal use (hitting non-movable objects –trees, post etc…). 5160 and 1065 are tough steel but it is not indestructible. The hard edge (hamon) can chip if a rock or something really hard is struck. The Medieval swords and some of the Gim/Jian have flexible blades up to 15 degrees of bend and beyond that the blade may stay bent.
Does the blade have full tang?
The Japanese swords have tang that are 60-75% the lenght of the handle. The tang on Chinese and Medieval swords are pinned or threaded at the pommel. Philippine Swords have tangs that are 80% of the handle length.
Where is the balance point?
The balance point or fulcrum is the distance measured from the guard. The table below will show estimates and maybe slightly different from the actual piece. This is due the fact that our swords are handmade and any two are not exactly alike. The following may change, please inquire for the most recent info.
Medieval War Sword
Is the blade hardened or tempered?
Single edge swords or dagger are hardened on the edge only. The edge of the blade is heated red hot at about 1500 deg. F and quenched in water. This gives a hard edge of 60 RC (a file is 64 RC & most pocket knives are 55 RC). This tempered edge is called the ”hamon“ on the Japanese blades. The upper part of the blade is soft and has a hardness of 30-40 RC. The hamon is difficult to see and is rather faint but can be brought out by acid etch or some type of polishing. This process is one of the most difficult in Japanese sword style production. With the 5160 steel, about 20% ends up with a crack hamon. However, with the 1060 steel it is much more forgiving in the tempering process. Using oil for hardening/tempering is easier but the temperline is not as "nice". We only use water.
Double edge swords and daggers like the Gims and Medieval long swords are hardened to 60 RC and then tempered to about 55 RC. The blade can then be flexed to about 15 deg. without damaging the blade. Anything beyond might cause the blade to stay bent. The short double edge swords are tempered using the same procedure as above (single edge swords).
Are the blades sharpened?
All knives and swords have sharp edges except where it is noted like the Golden Dragon Jian and Dao Qing.
NEED MORE INFO? Contact Cecil at 510-758-9912 or kriscutlery@comcast