Kuya
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Post by Kuya on Oct 9, 2012 2:47:18 GMT
And it's too expensive for me to afford. The Han Dao is totally my favorite style of Chinese sword. If anyone is interested in Dao(s), and you get one of these, please post a review. I really want to know if this thing is worth the $400 (after shipping is added in) it'll cost to get it to America. www.ebay.com/itm/battle-ready-ha ... 3377c74a7d |
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Post by Mr.Wallace on Oct 23, 2012 17:49:41 GMT
Wow, I really like the lines on that piece. It's beautiful.
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Deleted
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Post by Deleted on Oct 23, 2012 22:49:47 GMT
You reckon that's nice, have a look at this dao, for not much more ($385), this is a Huanuo liuyedao or “willow leaf saber” that reails for $500, being sold here: sevenstarstrading.com/site/huanuo/rndbattle/They also make an oxtail sabre. Ther Huanuo blades of a much higher quality, so this is a far better deal in my eyes. |
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Post by Dr. Whom on Oct 23, 2012 22:54:56 GMT
How does Huanao compare to Jin Shi in regards to Dao...Jin Shi has some nice looking stuff and give a lifetime warranty on their blades
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Post by Deleted on Oct 23, 2012 23:08:28 GMT
I would imagine it would come close or be on par, Huanao also do some really high end stuff like Jin Shi, and from the researching I've been doing the past week, Scott Rodell, the Chinese swordsmanship teacher who does a lot of cutting work and designed the Hanwei Cutting Jian has tested a some of their blades in destructive tests and they have held up wonderfully, he considers them truly battleworthy and sells them at his business Seven Stars Trading. They refine and modify their designs from advice of people such as Scott who has handled huge amounts of antique blades and knows how to use the swords, so that's a real reassurance that you're getting something that handles and performs as would the historical counterpart. I haven't seen any Jin Shi tests so it's really hard to give a definitive answer.
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Post by Johan on Oct 25, 2012 13:56:38 GMT
yeah that is a nice Han Dao , but if the "nakago" is a thin rat tail, most likely end up like a wall hanger
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Post by Johan on Oct 25, 2012 13:57:06 GMT
yeah that is a nice Han Dao , but if the "nakago" is a thin rat tail, most likely end up as a wall hanger
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Post by Lancelot Chan on Nov 10, 2012 12:00:22 GMT
Just letting you guys know that I've tested ST-swords katana before and it couldn't stand cutting pork arms.
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Post by Lancelot Chan on Nov 10, 2012 12:41:59 GMT
... age#t=141sMy friend purchased a katana from ST-sword and I tested it out.
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Post by Deleted on Nov 10, 2012 22:25:15 GMT
Great video!
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Kuya
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Post by Kuya on Nov 10, 2012 22:44:52 GMT
I remember that video when it first came out! I love that piano!  Anyway, wasn't the point of that video to downplay the super sharp "razor edge" style of katanas, and show more favor to the blunt-ish "battle edge" blades? If ST-Swords made a blunt edged sword, I think it would perform decently well in that test. I don't cut super hard pork bones and thick limbs, though, so sharper edges work better for my personal cutting. |
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Post by MakChingYuen on Nov 11, 2012 4:39:18 GMT
I do think that Lancelot is so into his pork feets and so his focus is very much toward those test. But my view is kinda different. I think that swords can be sharp or "battle edge" depending on your style of usage and need. For example, in real life back in the old days, not everybody need a sword to fight armored people. So if a civilian wanna gear up a sword, it doesn't need to be battle edge, in fact, a sharp edge is good. Small movements can cause serious injury already. Imagine just a tiny swing and it tap onto the guy's arm, dang, that is a bad bleed already, how hard is it to kill something with a sharp blade? It doesn't matter if it's battle edge or not much. It's easy to get someone to bleed.
So I do appreciate both battle edge (like a pudao I have) and the sharp edge (like the jade lion sword) or even a blunt edge (like the cold mood sword), depending on what I need them and how I appreciate them in different ways. There is one thing that I do not appreciate much and that is the rat-tail crap, that's all. hahaha!
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Post by Lancelot Chan on Nov 11, 2012 5:08:49 GMT
Kuya, there are swords that can stand pork arms cutting even at very sharp status, such as the Huanuo and Hanwei ones.
Though, even such good swords cannot last through metal vs metal contact. And since metal vs metal contacts are inevitable, even during unarmored combat, thus why I suggest swords shouldn't be so sharp that it cannot survive such contacts.
As long as the opponent will defend himself, one's sword is gonna meet resistance, metallic resistance perhaps. I don't form my point on "cutting pork arms" but on my experience in sparring.
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Post by Lancelot Chan on Nov 11, 2012 5:44:52 GMT
Historical Japanese famous swordsmith Suishinshi Mashide also supported this notion that katana should be just as sharp as an axe, given that he lived in an era where unarmored combat was more popular. I wrote an article about this in Chinese before. lancelotrsw.blog.163.com/blog/st ... 023416115/ |
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Post by MakChingYuen on Nov 11, 2012 5:49:59 GMT
Lancelot, what is a batted edge like?
Can it cut paper? can it cut your flesh when you hold the sword and slide across the blade slowly?
I have a pair of tiger hooks and they are not sharp to the hand like a knife, but they can cut and really cut badass at hard objects. They can cut paper too, weird, but it doesn't cut my hand. Is this battle edge?
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Post by Lancelot Chan on Nov 11, 2012 10:13:00 GMT
I made 2 examples in the article. Edge with enough steel behind the edge line is what I was talking about. Yes, they can still cut paper and flesh.
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Post by MakChingYuen on Nov 11, 2012 14:33:54 GMT
Thanks, I just read it. Do you have any examples of any stock products that have a "battle edge" which you can recommend? Like any brand + product that comes with a battle edge out of the box? What do you think about the CS's katanas? The dragonfly katana by CS seems super crazy sharp but do have a tough edge that can sustain, is that also a battle edge then.
Your post in Chinese only favor the convex edge with a deep curve, now what about the other ways of sharpening, like true diamond or a hollow-grind? Some Chinese swords also use hollow-grind as well, um.. one settings to determine every weapon is kinda odd. what's your view?
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Post by Lancelot Chan on Nov 11, 2012 15:03:10 GMT
Even a diamond shape, or hollow grind shape, can feature enough steel behind the edge by going with an appleseed edge / secondary bevel near the edge line. I just used the katana as examples because there were historical famous smith and contempory polisher that support the notion. It's definitely not limited to katana style cross-section.
The custom swords I've got from Tinker and John Lundemo featured battle sharpness out of the box. Sometimes I've to sharpen the Tinker swords myself because he forgot to fully sharpen them. LOL.
Some of the Huanuo and Hanwei swords came with such sturdy edge.
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Post by Lancelot Chan on Nov 11, 2012 15:08:54 GMT
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Post by MakChingYuen on Nov 11, 2012 19:08:23 GMT
Now I got it more. Okay, I am uploading a pair of hook swords in video for you to see what I mean with my thing.. you can tell me what they are later on, haha!
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