WAKIZASHI II A short sword favored by the Samurai
in close fighting especially indoors. It is also known as
the companion sword of the longer Katana. The shallow
curved blade has straight hamon or temperline.
This very hard edge called hamon is produced by selective
hardening. The red hot edge of the blade is quench in
water producing a hamon that is 60 HRC (Rockwell
Hardness).The blade measures 18 ¾" long.
At base of the blade is a removable iron habaki followed
by a blackened round iron tsuba or guard with brass
seppa (spacers). The hardwood handle
is traditionally wrapped with flat brown cord. There is
a brass leaves menuki attached on each side under the wrap.
A bamboo peg secures the removable handle
on the tang. All fittings are matched blackened iron:
fuchi, kashira, koiguchi and kojiri. Light brown
hardwood scabbard has a black horn water buffalo
kurikata or knob.
Exclusive design by Kris Cutlery and one of the best.
$160
Blade: 18-3/4 inches 5160 carbon steel 3/16-1/4 inch
thick near the
guard
Hamon: straight - 1/4" to 1/2" wide
Handle: 6 ¾ ", brown wrap, blackened
iron fuchi-kashira & brass leaves menuki
Tsuba: 2.79" round black iron
Weight:1.5 to 1.7 lbs. (without scabbard)
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