Heya Kmark!
You're right, flatter-ground blades are more common these days for tameshigiri purposes as a flatter-ground blade makes it relatively easy to cut through the soft targets as opposed to requiring a tad more skill with a blade that's got some more meat to it. However, a blade with some niku (not even very much) have a dramatically greater chance of surviving hard targets and poor technique.
As others have said also, the idea is adapting the sword to a more "sport" purpose.
I have tried contacting the maker in question some time ago, but have yet to receive a response.
I rather don't care too much for the comments about chopping tests. It is more of a put-off than anything else.
The pics don't tell much. The wrap looks somewhat odd, but that COULD just be the picture...shinogi looks to be in the right place, and the tip looks to be of OK shape. It may still be just the photo, but it almost looks like there could be a secondary bevel to the very edge. It may just be shadows playing around or it could be that the edge was touched up with a hone in the first pic so it's a bit shinier, but it almost looks like there's a secondary bevel there. I hope not.
Am also not too sure about the habaki's fit from the pics, and I won't comment on the finish but the saya looks like it has a metal koiguchi and no kurikata (knob for the sageo cord and to hold the saya in the belt...not really necessary, but on a $1000 "using sword" it would be a nice plus).
I'm just extracting these possibilities from the pictures...I would like to see the real thing and prove these possibilities wrong...or help change them if I'm right. Hard to do though when I apparently am not in contact with the maker.
Ahh well.
Shinryû.
