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Post by Deleted on Dec 6, 2006 19:00:43 GMT
It has come to my attention, and probably yours, that when one is looking for the hands-down toughest blades around, there is only 1 answer for european swords: Generation 2.
And there is only 1 answer for Japanese Swords: Cheness.
I've seen the 'tested to destruction' tests of both. In the latter, only beating the sword on an anvil with a hammer repeatedly managed to break it, whereas the Gen2 sword was not tested quite so far.
The two brands had similar results against most targets including wood, metal, and brick.
So here's my question...which is tougher? Gen2 or Cheness?
(for the cheness, of course I mean their 9260 line).
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admin
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Post by admin on Dec 6, 2006 23:59:41 GMT
I may have just found out the answer for you... Both are tough. The Gen2 swords are made from 5160 spring steel, while the 9260 Spring Steel Cheness swords are made from, er, 9260 Spring Steel However, like 90% of swords, bend a Gen2 beyond a certain point (about 6") and it will take a set. On the other hand the through hardened 9260s will just about always spring back to true, even if bent up to 90 degrees.. For the sake of the experiment, I just now took a Gen2 sword (the Maximilian) and a Cheness 9260 (Tenchi) and gave them a good hit edge to edge (just for the sake of the argument). The 9260 came away unscathed and the Gen2 had a slight nick (something had to give!). So it seems that in the battle of the titans, the 9260 wins! It certainly is quite revolutionary steel - but don't get me wrong, the Gen2 swords are as tough as nails too! Hope this helps.
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Post by Deleted on Dec 7, 2006 22:00:09 GMT
Thanks for doing that for me Paul, not many would damage a precious possession purely for the sake of knowledge.
One question though, on the Gen2 Swords vs. the Chenss, which had a finer edge? I only ask as this may skew the results a little bit... not to say that your test was wrong, I'm just trying to cover all the bases.
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admin
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Post by admin on Dec 8, 2006 0:05:26 GMT
Very good point Adam! The Cheness swords do indeed have 'niku' (literally 'meat') with a distinct appleseed bevel while the Gen2 sword has a finer, single bevelled edge.. So yes, this will skew the result slightly if we are purely comparing steel vs steel, though of course the overall result is still the same.
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Post by rammstein on Dec 8, 2006 20:45:41 GMT
Paul, you might want to dull the edges then? At least you won't be ruining your precious maximillian anymore than you've already butchered it
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Post by Deleted on Dec 9, 2006 5:14:25 GMT
<snip> The Cheness swords do indeed have 'niku' (literally 'meat') with a distinct appleseed bevel while the Gen2 sword has a finer, single beveled edge.. <snip> It should also be noted that this is because Cheness blades are usually purchased by martial artists who intend to use the blades for tameshigiri (test-cutting). How much niku is on a blade is a big selling point for those wishing for a blade which can be used for strenuous tameshigiri. A picture I made: L.
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Post by Deleted on Dec 10, 2006 16:28:33 GMT
interesting, i'd like to see two of the same style blades of the two different steels hit together... and paul, you're crazy lol!!!
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Post by handforgedkatanas on Dec 10, 2006 17:26:54 GMT
I am a huge fan and owner of cheness katanas but heard just the other day of someone bending,whilst cutting,a Kaze katana.I have a Tenchi which has seen much cutting no problem.I think this may prove that the differential temper on the kaze does not bring out the best in the 9260 alloy as the Tenchi is through hardened,even though the hamon looks great and i think that cheness state this on their site
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