My New Musashi 1060 Bamboo

Y

yerscattergun

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Just got it in. Bought it from SnA on ebay for $78 shipped and seems to be real nice. It feels light in the hand and is fairly sharp. The box it shipped in made a real nice target of opportunity, it went right through. These have a 1060 blade, diff. heat treat, real same(ray skin) and real hamon.

I plan on cutting some melons and pumpkins eventually. This is my first
katana and I like it so far. :thumbup:


Roof-8135.jpg
 
A temper line or Hamon that touches or goes into the edge would generally be considered a flaw on a japanese sword.

Don't get me wrong for the price it looks good
 
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yerscattergun said:
Care to elaborate?
Click to expand...

Basically the hamon is a visual indicator of the differing hardnesses (martensite vs bainite or other structural forms of steel).

The hardened edge should have a decently wide, relatively even (overall) form (hamon) to it to both allow for repair, and to avoid structural flaws.

With large batch heat treats, low-trained workers and craftsmanship, lots of these katana, while better than previous tourist stuff, are still not very impressive, even for the price. Not saying it's not WORTH the price you paid, but it isn't a bargain.

Good luck, and hope your search doesn't stop here ;).
 
senoBDEC said:
Basically the hamon is a visual indicator of the differing hardnesses (martensite vs bainite or other structural forms of steel).

The hardened edge should have a decently wide, relatively even (overall) form (hamon) to it to both allow for repair, and to avoid structural flaws.

With large batch heat treats, low-trained workers and craftsmanship, lots of these katana, while better than previous tourist stuff, are still not very impressive, even for the price. Not saying it's not WORTH the price you paid, but it isn't a bargain.

Good luck, and hope your search doesn't stop here ;).
Click to expand...

Maybe I would have been better off with the
through hardened model for $50. I still like it though. Appreciate the info.
 
The varying width of the hamon will affect the durability of the sword as suggested above with the addition of a danger of the sword folding at a point where the hamon is near the edge.

What you basically have is a blade that is softer towards the edge in one spot than in another.

I would not think that you would want to attempt any mat cutting with it at all. Try it on pool noodles and the like to get a feel for how a katana cuts, and work on form a bit. Then spring for a through hardened blade, or a higher end differentially hardened one.

It's still a good looking piece for the price:thumbup:

Chuck
 
I just sent a request for an RMA to SwordnArmory. They have a 14 day return
policy, hopefully I'll get an exchange. I'm going to exchange it for a SS676(which I've heard good about) which has the mono tempered blade w/fake hamon. Maybe a real hamon on these inexpensive blades isn't such a great idea. I'll update and thanks for the insight... :thumbup:
 
Here's the SS676 that I got from SwordnArmory on Saturday
as a replacement for the defective one. Seems decent, mono tempered
blade w/fake hamon. I already chopped a couple of phone books with
it and it did pretty good, everything seems to be holding up so far. The only
item that is a big step down is the saya, it seems real cheap compared
to the $78 sword. Oh well, they only charged me $39.98 for it and credited
me the diff. back. Does the 676 appear to have a more curved blade? It does
to me.

Roof-8140.jpg
 
:thumbup:

Thats a decent looking blade there, keep us posted on any issues or successes with it.

Chuck
 
For around that money or even a bit less, look at Cheness and buy one.

The Cheness 9260 katanas are supposed to be the best thing since sliced bread. The through hardened ones are supposed to be near bomb proof.

The Kaze is probably the most popular one outside of their through hardened 9260 swords, it is reported to cut like a dream, and is differentially tempered.

Chuck
 
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