Samurai Sword Breaking Test by Jspanese Swordsmith!

I'm a Japanese swordsmith, Taro Asano.
I reproduced sword breaking test based on Edo period.
They had rigorous tests to check the strength of the sword!
0:00 introduction
3:15 tatami
9:20 deer horn
11:18 iron plate
13:12 bowl
15:50 flat bar
17:55 deer horn ②
19:15 wood sword
23:32 final test
31:00 summarize
【Website】
asanokajiya.com
【Follow me】
Facebook ▶️ / taroasanokajiya
Instagram▶︎ / asanokajiya
　
#ASANOKAJIYA
#Japanese sword
#Swordsmith

[@gwcstudio]

Much respect for your willingness to invest hours of your life in a test.

[@samlyell5664]

The most brutal sword tests i have ever seen , and absolutely the best self critique. This is a valuable excersize in the pursuit of future excellence, no doubt Masamune went through a almost identical process in perfecting his art and reputation.

[@garyscheuer5061]

I have an old Koto sword. It's a gimei Suinshi Masahide, so it probably was originally an unsigned blade of average to low-quality. It's also pretty "tired" and there are spots where the welds opened due to over-polishing. As an art object, it is completely worthless, but made an excellent serviceable weapon for iaido. In my young, stupid days, I tried to cut through a box I had that had paperbacks in it. I heard a large "ting" sound when I cut into it. I had forgotten that there was a metal Christmas tree stand in the bottom of the box. Fortunately, the sword only had a very mild, slightly rolled/chipped edge. The Christmas tree stand had a cut of about an inch deep in it.

[@ZiggysDad]

Great video. Good to see some honest, humble people instead of the "Look at me Look at me" mob you see on KZbin

[@yosiaplays6040]

Your sword is durable Asano -san, it's seems that you broke it because you hit it right at the most vulnerable spot, not to mention, your sword is very flexible. I can tell that this is a big sacrifice for you, but i believe that, through this harsh test, you can level up 👍 Amazing work Asano -san 👍

[@tristanlowe7581]

Very interesting study. Some analysis using X-ray Computer Tomography would reveal internal damage sub-surface and could show how the cracks propaget along the folds in the steel as well as what potentially stops a crack from resulting in catastrophic failure.

[@KrAUSerMike]

This was a very interesting video. I appreciate having the English subtitles. Thank you!

[@FortuneFavoursTheBold]

Tremendous respect to you the smith who spent hours upon hours to forge this shinsakuto and use it on a destructive test! Thank you so much to do it in the same scientific way recorded in period accounts as well! This instantly debunked tons of nonsensical rumors and myths about nihonto and swords in general. Swords are consumables. Properly made swords are very durable to endure all the offensive and defensive tasks but each blow and parry diminishes the sword in some way. Good for you to use a proper blade without excessive niku and show that it does tameshigiri exceptionally well with proper edge geometry and sharpness before moving onto the abusive tests! Thank you for showing the cross section after each breakage! This is an obligatory watch for anyone interested in swords! I have no idea how this immense educational and entertaining video hasn't got 10 million views!

[@outsideiskrrtinsideihurt699]

I believe heavy niku was present on many historical blades particularly ones meant for war. I don’t think there is such thing as a “proper blade” shape. Just blade shapes for different circumstances. The one here that seems to have no niku would have been serviceable for civilian self defense / duels but for one intended to bring into battle, more niku would be preferable.

[@FortuneFavoursTheBold]

Incorrect. The amount of niku is up to individual smith/school’s preference. There’s absolutely zero evidence to suggest more niku means the betterment of anything. Definitely worse performance at cutting, and not necessarily not better durability. Something doesn’t cut as clean has a better chance stuck in the target and twist therefore bending the differentially hardened blade. The edge durability primarily comes from the individual heat treatment, and has a lot less to do with the amount of niku.

[@outsideiskrrtinsideihurt699]

@@FortuneFavoursTheBold I don’t know what kind of katana you have cut with, but they should not have niku so extreme that they aren’t able to fully cut through a target. That is taking it way too far. Blade shape is a trade off between durability and sharpness. They are inversely related. Idk where you came to the conclusion that niku would leave your sword with less sharpness *and* not help it’s durability. You’d have to wonder why sword schools even bothered with it if it were to only give downsides. Say you have edges of the same hardness. One edge is 25 degrees while the other is 45 degrees. Cutting through the same tough target will show you that the blade with the narrower angle will take more damage. The more stout blade would’ve taken less. *Blade shape definitely does matter* kzbin.info/www/bejne/iZLUc5pohb-frMWV This isn’t the best example but it works.

[@FortuneFavoursTheBold]

@@outsideiskrrtinsideihurt699 Where did I say having niku will make them not cut through a target?? Where? I said worse performance. Katana are not purposed in history to cut through straw mats. Swords were used to cut people. Limbs are generally less of a problem. Torsos as a common target is an entirely different story. Not to mention torsos are protected by clothing and textile protections. Cutting through something cleanly, or failing that being able to drag out as a slash one-motion to the cut will reduce the chance of the blade getting stuck in a target and getting twisted and bent, which are the primary way to damage katanas, as the spines are soft from differential hardening. Having larger edge angles from having increased niku WILL increase the drag and resistance the blade meets, that is simple physics. There is no way around it. It also increase the chance of the blade getting stuck in a target. Japanese swords already have cutting portions (near the point of percussion) thicker than swords from other cultures, and having tons of niku WILL definitively increase the chance of it getting stuck. That's just a fact. It's not something you can talk out of. Having some niku might theoretically increase the resistance of it taking a set, but in practice, it actually worsen the performance and actually increases the chance it gets damaged in some ways. It's also not a trade-off between durability and "sharpness". "Sharpness" describes how fine the apexing of the edge is. What you meant to say is the "edge geometry". You can have bad edge geometry but the edge apex can still be well sharpened. Those are completely separate concepts to begin with. Having worse edge geometry will worsen both the performance, and in practice the durability. Unless the way you use the sword is smacking it sideway onto a log instead of cutting into appropriate medium. Now having niku AKA convex geometries on the edge bevel isn't too much worsening, but it worsens it nonetheless. If you go back to the kotō period of swordmaking, where swords were actually used instead of being put onto a rack in a residence to "ward off evil spirits", they tend to have less niku, and swords with minimal niku were more common, and swords with more distal tapering were more common. Because performance actually mattered at the time. The more recent shin-shinto katana are more of decorations than weapons of war. Smiths were clearly less experienced hence less confident to actually make blades with proper edge geometries, or making blades of proper length.

[@FortuneFavoursTheBold]

@@outsideiskrrtinsideihurt699 And I've said it, and I will gladly reiterate: kudos to Taro Asano to have the confidence and skills to not only make blades of proper edge geometries to maximize the performance, but also use said blade for destructive testing.👍 Not like some makers who deliberate present a cheat-sword made specifically for durability tests with chunky cross sections and less distal taper so they might appear good in destructive testing while in reality performance like a crowbar. He actually shows you the blade works well in tameshigiri, and then show you the cross section of the breakage.

[@aozoratenshu]

浅野さん、この動画ありがとうございます！ それは最初から最後まで魅力的です。アメリカで居合道を練習しています。このビデオは私の練習に非常に有益でした。 若い日本人が伝統文化に興味を持っているのも嬉しいです。 それは永久に保存されなければなりません。 どもありがとございました！ Asano-san, thank you very much for this video! It is fascinating from start to finish. I practice iaido in the United States and this was very informative to me. I am also glad to see young Japanese taking interest in traditional culture. It must be preserved in perpetuity. Thank you again!

[@blazerbarrel2]

Nice test ! Thank-you for the sacrifice of your art , gaining valuable information about usage , utility , metal stress , about your swords and sharing all of that with us . I would love one of your swords for sure !

[@ryuclem]

Congratulations, admirable work. I am impressed with the qualities of your sword. You are an amazing blacksmith

[@alunrogers464]

What a great test. Having someone who knows how to cut is a great boon.

[@RyujinKevin]

Good informative test, feel proud of the results despite the blade not being one you were proud off

[@zerocool1ist]

Musashi once wrote that when striking with a sword you need to view the areas of the blade as the past present and future.

[@micahcampa]

very nice video i own a kanbun era wakizashi and a boshin war wakizashi i love japanese blades thank you

[@tofufregit]

This was very informative and enjoyable to watch at the same time. Please, we need more content like that regarding sword forging and testing, it's rare to find Nihonto being tested like that. Congrats on the great video and channel, you have a new subber! :)

[@baronblahblah2396]

Thankyou this is the first time I’ve ever seen a testing process like this for a katana! I really enjoy your content and look forward to your improvements and journey along the way!

[@vukans595]

You are going to be a great Swordsmith!

[@joaquinvillasenor4818]

Taking time to test something in order to improve!! Thus taught me more than sword culture. 度もありがとう

[@manatoa1]

That first cut was so nice!

[@QueensStandUp]

Thanks for the video. Many of the tameshigiri videos I’ve seen on KZbin are not performed with nihonto, but with cheap Chinese-made swords that are mass produced from recycled steel.

[@danielesteves3435]

Great video and great craftsmanship

[@realtruth1988]

A remarkable learning experience 🙏🏽

[@alexeireyes3683]

Thank you for posting this video! Your analysis was very insightful! I wish you all the best in all your future endeavors. Hopefully, I will be able to afford swords you make. Congratulations, sir!

[@timzowada2867]

Very interesting. Thank you.

[@japaneseswordsmithtaroasan24]

Thank YOU!

[@ZiggysDad]

I keep coming back. I find something different each time I watch. 🙏🙏🐱‍👤🐱‍👤

[@thetoneknob4493]

ive got a old hizen-to from the kanbun era its a Owakizashi- 22 inch nagasa. its a thick stout blade! konuka hada chu suguha hamon. its signed hizen-kuni-yoshi-masa and was a student of first gen tadayoshi. also was also the horimono carver. kind of an obscure smith that only made a few swords im told, the hada hamon and sugata all match with 1st gen tadayoshi blades. i rescued it from an antique store. the tests you conducted are very interesting!..i was jokingly thinking ahh that will polish right out lol! the softer metal in the mune wrinkled wen you hammered it strait again ive seen this on a few older blades that had ben repaired in the past. that's my main interest , polishing and old repairs. thx for sharing this tests!

[@phihelix8777]

Pretty cool to rescue an old sword and take care of it for it to be passed down through ages. Have any pictures you can share?

[@DjGoBestMusicEver]

GREAT VIDEO !!!

[@brianpeck4035]

I trained in Iaido for a few months but worked with a machete for several years in habitat restoration. I cut hard and soft woods and hard and soft vines. My take away after more than 10,000 strokes was...more important than how hard I swing is speed and angle. I felt most tested by the harder yet flexible vines. When swung badly my blade might turn in my hand and sometimes go flying through the air like a spring. I've also cut through my target and hit my own leg. When cutting well through vine, my blade would ring like a bell which told me it was a clean cut. I cut Tatami once in Iaido. I was new and at the end of the line. In my opinion, all the practitioners were way too self conscience. Too much thinking. I admit I wanted to shine but when it was time there was only the target. I walked up to it...and sliced through it with conviction. I was happy and looked up to see that my Sensei had missed it. I unlike everyone else had "failed" to hesitate. I think the mind being tense in anticipation causes the body to tense up which slows the body down and keeps the blade from reaching proper operating speed. If the mind at the very moment of cutting is fully there and not anticipating nor hesitating, then everything is enhanced.

[@erichusayn]

Very interesting. Learned a lot from this video.

[@Trollvolk]

Man, you seem to be everywhere i am too XD XD

[@erichusayn]

@@Trollvolk hahahaha. It happens.

[@althesmith]

Greetings! I'm a bladesmith from eastern Canada(Nova Scotia). Congratulations! I always find chopping into antler you find out very quickly if your edge angle is too thin and fragile.

[@GordonSanders]

really like this video Taro-san. Looking forward to my bohi-knife arriving!!! ;-)

[@outsideiskrrtinsideihurt699]

Glad to see an authentically made katana really put to the test! This clearly disproves the notion that katana could bend easily and goes to show how a blade that the smith has little confidence in can still perform excellently in an extremely brutal test. May I ask, because you didn’t have much confidence in the blade from the start, would you say it was medium quality, low quality, or somewhere in between? Thanks!

[@japaneseswordsmithtaroasan24]

Thank you for your comment! It was not low quality, but it was a little different shape from that I want to make.

[@ColdNapalm42]

A sword that bends from an edge strike would have to be VERY poorly made by modern standards. Even against steel. When people who know anything about swords say that traditional katanas bend easy, they mean from lateral force. To do that on a tatami mat would require messing up on a level that even new cutters won't do after a 5 min session on how to cut. The test where they put lateral force on the sword with the wooden stick bent the sword in ONE HIT on the strong of the blade. That kinda does show that traditional katanas do in fact bend easily. And break easily when hit on the spine...as that broke the sword in once again one hit.

[@outsideiskrrtinsideihurt699]

@@ColdNapalm42 ​ I don’t think you understand what kind of wooden sword they used. Sure it’s wood, but that is a suburito meant for strength conditioning. They are supremely hefty and are essentially clubs (almost like kanabo). That paired with the fact that the base the katana was resting on (the tatami and cinderblocks) had zero give so the katana had to take the entirety of that force. Even then the bend was not dramatic at all. This test was deemed brutal for a reason. How could you expect any sword not to bend from a strike to the side like that? And at what part did it bend from edge contact? Did I just miss that part?

[@outsideiskrrtinsideihurt699]

@@japaneseswordsmithtaroasan24​​⁠thank you for replying and my apologies if I assumed your sword was low quality. What made this blade shape different? Was it the amount of niku on the blade?

[@f.adriano961]

Looked like the sword hit the ground after the first cut. The suihei-giri and gyaku kesagiri had some kamae issues that's why it lacked power when the tester tried to cut the tatami.

[@snipercod]

I have seen similar wrinkles on the shinogiji on older blades which seem to been straighten up, probably it happens because the surface hardness is different from the inside, so when they get bent it causes cracks on the surface

[@micahcampa]

yea they are called Shinae

[@edogould9865]

You should put the bended part on display.

[@michaelrs8010]

Greetings from Orange County california. Thank you for the video. Very interesting. But PLEASE... When doing your destruction testing of the sword especially all that bending where it could snap, you should really be wearing a western style fencing mask to protect your face and eyes. Even though I know it did not happen, I kept cringing to think that the sword would snap and a fragment of metal go flying into your eye. Thanks again

[@StatueCollecting]

I thought the same thing.

[@MusashiSush1]

Very interesting, I’ve cut tatami many times but never had the nerve to cut deer antler. As a medium to cut antler has to be one of the worst and I can’t afford for damage a $5k and up shinken from japan. Thanks for the english subtitles too, my Japanese is what we call dojo Japanese here in the states.

[@rodneyford6497]

Whow! Good sword; and, I'll never ever look at Bambi the same.

[@riesseg]

Ohalalala ! But the suffering during the final test !!

[@samspencer582]

Amazing to see that Katana is really a great sword. So many people on Internet who thinks a European longsword is so much better, but here I really see how great a Katana is. Everyone who can swing an axe can use a longsword, but it takes an expert to use a Katana.

[@samspencer582]

@MrX XXX Katanas is the most sought after swords ever made and they are very expensive even new ones made these days. New long swords are not so expensive, only the old ones with history and when some famous king who have owned a specific sword. I can find old long swords very cheaply if I want one.

[@outsideiskrrtinsideihurt699]

@@samspencer582 ​ I think the price has to do with the work put into it. The traditional process requires multiple people to smelt the steel, forge the blade, polish the blade, and make the fittings. Not nearly as much work is put into modern European swords as the steel is made in mass and the makers likely just grind out the blade shape, temper it, give it a basic polish and make fittings.

[@outsideiskrrtinsideihurt699]

@@samspencer582 ​ And I don’t agree with your idea of their use. It still takes skill in edge alignment to cut with a longsword (although modern spring tempering does make it far easier for a clueless novice to use). And you don’t have to be a master to cut with a katana.

[@samspencer582]

@@outsideiskrrtinsideihurt699 That is because a Katana is a well made sword and it’s because of that it is so good.

[@outsideiskrrtinsideihurt699]

@@samspencer582 well yes they were the highest quality swords through the middle ages but in the modern day, we have access to steel that is more pure. Traditionally made katana are still very high quality in both the blade and the fittings, but I think what makes them more expensive is the superb workmanship put into it. Even when it come to reproductions of western swords, the more expensive ones are the ones that have more labor put into them. That’s just how it is now opposed to in the past when most of your money would go to the quality of materials rather than quality of labor.

[@fransthefox9682]

Interesting and nice work! This video totally busts the myth that Japanese swords are weak! If you're planning on a similar test in the future, how about making a Kamakura style blade with a somewhat high shinogi and thick shinogi-kasane, but enough taper and Fumbari, and a noticeable Ha-Niku? Maybe that would show different results. Oh, and question about this test sword. How thick was the Kasane? And I don't see the curves of Niku in the cross section. Did this blade have no Niku or very little?

[@japaneseswordsmithtaroasan24]

Thank you for your comment! This sword had thicker blade than usual. But I forgot to measure it. I'll definitely do it next time!

[@fransthefox9682]

@@japaneseswordsmithtaroasan24 Ah I see. If you're planning on repeating the test later in the future, I'm looking forward to it!

[@realestateChen]

Great video! I also checked out your website. Do you make custom swords? :)

[@japaneseswordsmithtaroasan24]

Oh, thanks! Sorry for my late reply! Of course I do!

[@kennantjessavi7648]

This must be one of the most informative video about Katana durability. If the spine is the weakness, should we avoid parrying witht the back side in a fight?

[@outsideiskrrtinsideihurt699]

No you can still party and block with the back side just do it on the bottom half of the blade closer to the handle where it is thicker

[@Sareth94]

that smile at 8:00 - so good. exactly my smile too, when my first sword soared through a tatami mat. deer horn dried like that is like mineral / stone - it's very hard. fresh horn or bone, very soon after hunting / killing of the animal may be different, as it's softer & more flexible

[@micahcampa]

to be fair he said he never used one he only makes them

[@timhorton555]

I'd like to see this test on a modern steel blade.

[@MrBlewvane]

It was interesting to see how most of the cracks stopped at the hamon line, only 1 going further. I am guessing the large crack stopped where the softer steel core started. At one point i even told you to move your fingers away so i could see the crystallisation or grain pattern of the steel. 🤣🤣

[@samurai-tavern]

サブちゃんねる、海外の方向けの作られたんですね。 応援しています。

[@japaneseswordsmithtaroasan24]

わぁ、こちらでも！ありがとうございます！ 余裕ができたら、こちらに特化した動画も作れたらと思っています。まだまだ先になりそうですが、話す言葉は日本語ですので笑、その時は楽しんでいただけたら嬉しいです！

[@irvings3353]

You have great skill and craftsmanship I would use your swords with confidence. How much would you charge to make a katana for me please Sir?

[@user-lm3mm9ff1o]

ผมอยากมีแบบที่นำมาเทสสัก1เล่ม แต่ฉันไม่มีเงินพอก็เลยได้แต่ดูผ่านยูทูป

[@user-lm3mm9ff1o]

ใช้ไม้ oak ผมว่ามันไม่แฟร์กับSword เพราะคุณได้ใช้จนมีรอยฉีกขาดนำทางไว้แล้ว มันจึงทำให้มันแตกหักได้ง่ายขึ้นกว่าปกติ อันนี้ผมว่าจุดนี้ต้องเทสใหม่โดยใช้New Sword

[@etsim]

NYCから、たのしく観察しています。Covidが収まったら、岐阜県まで旅行して、鍛冶体験をさせて頂ければと思います。その時まで、昔のテスト等についての本のほうで読めばいいのがありますでしょうか。

[@japaneseswordsmithtaroasan24]

お返事が遅くなり申し訳ありません！本当に、早く収まってほしいですね。 昔に読んだものなので記憶が曖昧なのですが、タイミングがありましたら都度ご紹介いたしますね。

[@JaxForsberg]

Great test i have ever seen, but im still curious with the blade material, is it tamahagane? Or 1095? Spring steel? T10?

[@atom8248]

Prob tamehagane, making swords in a non traditional way is illegal over there i think?

[@outsideiskrrtinsideihurt699]

@@atom8248 not illegal but they just can’t be registered with the NBTHK I think…

[@japaneseswordsmithtaroasan24]

Thanks, it was made by Tamahagane with traditional way!

[@althesmith]

What guage is the sheet metal?

[@DevInvest]

🙇‍♂️🙏🏻🙇‍♂️

[@jackarrows1436]

It's not like there is much time to strike with one perfect shot effectively, quickly and effectively and not destroy the sword. Can i buy It from EU? Kind Steel used. Carbon Steel , 1060, 1095, T10 , 9260 , 5160 or Cold Steel? Masamune? THX🗡️💬

[@japaneseswordsmithtaroasan24]

If you are interested in purchase something, please email to me. gmail: samuraiknife.japan

[@mrlong6267]

@@japaneseswordsmithtaroasan24 can I also email you as well? I have been really interested in buying a real sharp Japanese sword since all mines come from China. I think from LongQuan with 1065 carbon steel. I wonder if you use t-10

[@theduddha2]

I heard that stainless steel is not good for a sword... it that what you used?

[@outsideiskrrtinsideihurt699]

They’re using a traditionally made tamahagane blade. He doesn’t have much confidence in its quality so they are testing it until it breaks

[@Timbo_Boy]

Cool testing. I am curious how an european sword like an albion Baron or something similar would fair in your test suit... But very insightful.

[@exander3636]

I believe that you'd witness pretty similar results up until the flex test, though if anything, the European sword would likely take more edge damage due to being softer. A classic through hardened European sword would flex more easily, and would be significantly more resistant to taking a set. But I do believe that it would snap at the point that the katana cracked. They are both swords, in the end. Extreme testing like this is very informative, but does not truly represent the rigors of actual use, some of which will be less damaging; and, likewise, some will be more damaging. Though as a final note, an Albion sword will be made with modern 5160 high-carbon steel. The sword used in this test was likely made of traditional tamahagane. The idea that tamahagane was somehow "bad steel" by pre-modern standards is ridiculous, but it has significantly lower properties than modern alloy steel. For reference by the way, I am an instructor in Historical European Martial Arts, and a practitioner of classical kenjutsu. I own fine examples of both European and Japanese swords, and have spoken to people who have done similar tests in person.

[@outsideiskrrtinsideihurt699]

@@exander3636 I agree that traditional swords would not be able to compete with modern Albions as modern steel quality is much better. Correct me if I’m wrong, but I thought it was a myth that historical European swords were able to flex and return like spring steel.

[@atom8248]

​​@@outsideiskrrtinsideihurt699they flex more due to being thinner and have a larger hardened area. A very well made sword can flex and return to true (but not even close to what an albion can do), but most would flex a bit and then bend and even the best would bend after a point. Slack hardening, uneven tempering, thin blades and iron cores meant that there was a high risk of bending with european swords. Many in museums are very very bent.

[@outsideiskrrtinsideihurt699]

@@atom8248 right, I had that confusion cleared up between then and now. Ty

[@atom8248]

@@outsideiskrrtinsideihurt699 Btw you likely wouldn't bend it just by idly flexing it while bored or standing as they sometimes do in paintings, but hard impacts and strong lateral forces would. Even modern feders and occasionally reproduction swords get bent (imo better than snapping)

[@danielchrysalis6554]

Do you have a web site?

[@japaneseswordsmithtaroasan24]

Yes, this is the link. asanokajiya.com/en

[@jasonbland476]

How much do the swords you forge cost .

[@AI-censorship-in-progress]

Watch at 0.75x speed , he will even sound polite...

[@DevInvest]

Do you accept commission work?

[@japaneseswordsmithtaroasan24]

Sorry for my late reply. What kind of commission work?

[@QueensStandUp]

All I know is that Yamada Asaemon cut through a kabuto on Abarenbo Shogun 😂

[@wyntonvisser429]

Amazing! Well done for being bold enough to test your own swords in the pursuit of perfection. I think your hamon was too narrow - the hard steel had nowhere else to go but backwards into the soft steel, where it twisted. I look forward to seeing your next sword 🙇‍♂️

[@christopherfranklin972]

It's generally accepted that narrow hamon are less liable to be damaged than wider more flamboyant hamon which make a large amount of the body of the blade too brittle and liable to break.

[@outsideiskrrtinsideihurt699]

@@christopherfranklin972 exactly why koto swords held up in battle while Edo swords likely wouldn’t be able to

[@saharuddinsalleh4974]

How much is that sword..expensive sword can cut metal without chipping..i saw some one cut a bit hollow metal bar with old katana...without chipping..

[@outsideiskrrtinsideihurt699]

Depends on the amount of niku most times. This one has very little to none

[@Roland2307]

Tell me the guy in black & white doesn’t look like a young Mako? It could be his grandson, lol.

[@ChinHobbyToys]

If that thing is S5 steel it wouldn’t chip nor bend…

[@mojo_dojo_]

then it would be considered a weapon in japan lol

[@ChinHobbyToys]

@@mojo_dojo_ that katana is already considered a weapon here in Japan. Only people with license here Japan can own or forge katana.

[@snakeeater0224]

This katana was not probably made.

[@Superiorlumbago9260]

Properly?

[@yxx_chris_xxy]

Poor sword. Where does its soul go when it is murdered like this?

[@Fegyo98]

are u sure its a real one? im not :D

[@yxx_chris_xxy]

@@Fegyo98 i have no doubt it is real.

[@definitelyahumannotabot]

Its a shit sword

[@yxx_chris_xxy]

@@definitelyahumannotabot Why? Do you believe the manga/anime concepts that a good katana can slice though thick trees, steel bars, etc?

[@outsideiskrrtinsideihurt699]

@@overused6632 untrue, simply sitting in its sheath will not dull the edge. You seem to get all your info from either: Shogo, mini-katana, or samurai ninja museum channels. Do some real research

[@michael_swardh]

I hope this sword is not made out of Tamahagane steel.

[@micahcampa]

it is

[@LunchpadMcquack]

Ohaio-gozaimasu. Do you accept individual customer orders? Do you have a website?

[@ellipsis9573]

The grain structure is very poor.

[@ericallaire8677]

The second breaking test has a better grain structure on the edge. 29:49