short sword

Joel, that's called a "forte" in FMA style blades. It's used to catch an opponent's blade without risking your edge. It also removes some weight. In practical terms, it could probably be extended a few inches, since swords rarely are asked to cut with the back half of the blade.

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Jerry Hossom
www.hossom.com
 
I am not a swordsmith, nor do play one on television, but I have followed the question of using stainless steels in swords on the two sword forums that I mentioned above and I would have to say "Don't!" The general consensus seems to be that the best steel for a sword is a good high carbon non-stainless. You might try emailing one of the sword smiths on the list of links on the www.swordforum.com site, Al Massey in Nova Scotia, Canada, if you really want to learn and not to argue: http://tor-pw1.netcom.ca/~armjan/Index.html

As to all of the of the suggestions for exotic and for Japanesey-looking swords, of whatever quality, unless the individual using it is in Japan, the local legal system will look very negatively upon it. The use of katanas, wakazashis, and their imitators has been so tainted by Hollywood and, thereby, by punks that the legal system tends to frown on them , just as it does on bali-songs and on nunchakus. That is one of the reasons for suggesting a gladius. Other choices might be a Celtic shortsword, a cinquedea, or a falcata. A personal favorite of mine would be the falcata, known to the Greeks as the kopis or the machaira, and the ancient forerunner of the khukri. The Nepalese learned about the shape from Alexander the Great's troops and adopted it. It originally evolved in Spain and is one of the nastiest slicing/dicing weapons that you have ever seen; think large khukri with knuckle protection. Try http://www.albionarmorers.com/swordsmain.htm to see a picture of one.

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Walk in the Light,
Hugh Fuller
 
Look at the alloy content of the CPM steels; it is higher than even normal carbon steels. I would choose a high-carbon steel over a 'normal' stainless steel, but not over the CPM steels, which will outperform that carbon steel and be stainless, as an added benefit.

I don't see that Japanese-inspired swords whould be avoided. I don't see a more negative reaction to them than to other swords, and even if I did, I find them far more maneuverable, and I would prefer to be alive to explain my actions than the alternative.

--JB

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e_utopia@hotmail.com
 
E-utopia, the maneuverability question is, I think, one of training and preference rather than the intrinsic value of the weapon. There have been many and many very unfriendly and pointless debates over the relative merits of Eastern vs Western swords, and I do not wish to start that here. I only note that popular culture has so misused the Japanese martial arts that the LEO community seems to look askance at their implements unless being used by a certified expert (read black-belt). And the point that I was trying to make to Xman was that if he ever had to use his choice in an "unfriendly" situation, he should be prepared to deal with LEOs and with lawyers. It would be easier, I should think, if what he had used was arguably more an historical type thing than a cult-like martial arts (look at it from a prosecutor's or a tort attorney's point of view) weapon.

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Walk in the Light,
Hugh Fuller

[This message has been edited by FullerH (edited 06-27-2000).]
 
Ok, that came out a little wrong. Whenever I talk about using some weapon or another, unless specifically stated otherwise, I assume that the person using it will have some training. Maybe not 'black-belt' (or similar, depending on the specific art), but that this person is a student of this type of blade. To attempt to use a sword without proper training, while you might possible win by luck, could easily turn disastorous.

As for Eastern vs. Western swords, I base my maneuverability claim on those that I've handled. The Western desings always seemed to have a lot of 'extra' steel (added momentum for penetrating armor/mail, I guess), and seemed a bit sluggish compared to the lighter Eastern designs. I haven't handled every example of each, so I can't make that a blanket statement, but that is how it seemed to me.

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e_utopia@hotmail.com
 
While not exactly a sword, you may want to look at the Kumar Kobra khukuri from Himalayan Imports. Here's a link to the website http://members.aol.com/himimp/index.html . I've read some reviews which say this is an awesome blade for martial arts, and I'm sure if you do a search on the HI forum you can find more info about it.
 
E-utopia, you need to remember that Western history was not always one of people wielding huge can openners. The period when plate armor prevailed was really only a relatively short period, say later 13th through the 15th Centuries. Before that, you had mail and evolving plate and after, you had guns ending the effectiveness of armor. The gladius of the Romans, while hideously effective as a slicer, was primarily a stabbing weapon for use against unarmored opponents or those who were, at most, armored with mail. The point would very effectively split open the rings in any mail. The gladius grew into the spatha, a longer sword that could be used from a horse for slashing, but was still light and nimble. This was the basis for the European sword of the Dark Ages, up until the Vikings. Unskilled swordsmiths of the period led to increased weight, as they were less able to do the finer work that had been done in the Roman fabricae.

The Vikings revolutionized swords by introducing the fuller (no relation) or blood-groove (sic) which added strength but lightened the blade. Viking blades were famous for their quickness and lightness, even as slashing swords. This was the basic Western style sword, as evolved by the Normans (evolved Vikings) until it became necessary to start openning cans and the swords became heavier.

With the introduction of handguns, any peasant could take out an armored knight, so armor began to be phased out as both excessively heavy and expensive. As armor was being phased out, swords became lighter and thinner, arriving eventually at the rapier style. a pure thrusting weapon, in the manner of "The Three Musketeers". These swords were truly deadly in skilled hands. The final evolution of this was, I suppose, the smallsword, a light and deadly item with a blade about 30"-33" and weighing in at just about one pound or less. Examples of these may be seen in the dress swords worn by such as George Washington, but, while male jewelry, they were deadly jewelry in skilled hands.

BTW, the daimyo in Japan took note of the effect of handguns when the Europeans first introduced them and effectively banned them during the Tokugawa Shogunate onward until Peary and his "Black Ships" appeared off Japan's coast in the 1840s.

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Walk in the Light,
Hugh Fuller
 
Having both a 25" Kumar Kobra from Himalayan Imports and Hossom Millenium Black, I would say you can't go wrong with either.
The Millenium Black can be essentially any length you want, but a blade less than 15 inches is certainly best. You were stating you wanted a blade about 19 inches or so, which might be a bit long for indoor use (ever stabbed or cut the ceiling?) The Kobra is virtually indestructable for any use outside of crowbar, and the Millenium Black is much faster than other knives I own that are less than half the size. And there is of course the cost/wait factor. Both Jerry and Uncle Bill are great guys, and will give you good advice and a good product. Given 'em both a call.

Tom
 
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