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Post by Ralliz on Oct 3, 2014 2:32:38 GMT
Ok so i've been researching which katana i've been wanting to get and I came down to these two. www.kultofathena.com/product.asp ... Ring+Theme and www.kultofathena.com/product.asp ... ashi+Theme See I always preferred a no-hi vs a bo-hi for many reasons, and I much rather get a no-hi over a bo-hi, but what i noticed is in the description of the no-hi, the sharpness description only says "sharp" wheras the bo-hi version says "very sharp". See I totally prefer the no-hi version, but the sharpness difference does concern me, should it? thanks
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Mikeeman
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Post by Mikeeman on Oct 3, 2014 2:35:42 GMT
They should both be the same amount of "sharp." If you like the no-hi, get the no-hi.
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Post by LG Martial Arts on Oct 3, 2014 2:56:18 GMT
If you're new to JSA, a sword with bo-hi can help your edge alignment with the audible feedback (tachikaze). One thing to note: you can still get tachikaze with improper edge alignment (hasuji), but this is the kind of sword almost eveyone I know started with. Once you get more proficient with your JSA training, you'll be able to produce tchikaze on a sword with no bo-hi (no-hi), since you'll by then hopefully have learned correct hasuji, which will lead to good tachikaze. I hope that makes sense Also, in my experience, a bo-hi sword will be slightly "sharper" than the average no-hi sword since it'll have less niku ("meat") near the edge.
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Mikeeman
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Post by Mikeeman on Oct 3, 2014 2:59:20 GMT
I can't say I've had that experience. Honestly, all my no-hi swords have been sharper than my bo-hi swords. And whether it's hi or no-hi doesn't affect the geometry of the blade edge.
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Post by Robert in California on Oct 3, 2014 3:03:28 GMT
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Mikeeman
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Post by Mikeeman on Oct 3, 2014 3:10:08 GMT
The Mushas are made out of "1060 Spring Steel." Now, whether that means 9260 or 5160, or just simply 1060 steel with a spring temper, I don't know.
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Post by LG Martial Arts on Oct 3, 2014 3:10:15 GMT
While it shouldn't affect the overall geometry, most bo-hi swords I've seen/used have a miniscule to no niku near the blade edge (ha) which gives it a thinner profile, leading to a sharper edge than one which has more niku.
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Mikeeman
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Post by Mikeeman on Oct 3, 2014 3:15:05 GMT
I think it just depends on the model. Most no-hi swords are tailored towards heavy targets. So they focus on more niku to really punish big heavy things. Bo-hi swords are meant to be fast. So they lighten the blade with a fuller, give it a more sleek geometry, and give it a light classification. A sword of the same model offered in both options should have no difference in edge geometry. But, since they are all handmade, each sword will have different amounts of niku. Even two swords with hi, or without hi. They will all be different.
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Post by frankthebunny on Oct 3, 2014 3:22:44 GMT
I doubt there will be any noticeable difference in edge sharpness, that is, provided the sharpening was done correctly on both swords. All the DF katana I've owned and worked on were what I would consider plenty sharp. The more important difference would be the weight, with the no hi weighing about 4 oz more. 2 lbs 10.5 oz, and a pob of 6" should make for a powerful feeling sword. The balance should be about the same on the bo hi sword only 4 oz lighter.
DF makes an extremely tough sword that has been proven for years. The heat treat on the musha line has a very good reputation and these swords have taken on all kinds of hard targets like a champ. Imho, this sword is one of the toughest around
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Mikeeman
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Post by Mikeeman on Oct 3, 2014 3:23:58 GMT
That, they are, sir. I have the bo-hi version. Bought it off of Mr. Slav.
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Post by Adrian Jordan on Oct 3, 2014 3:24:57 GMT
I don't find that my bo-hi sword is noticeably sharper than my no-hi swords.
Yep, 1060 with a good heat treatment is a good steel. 1060 a great heat treatment it is a great steel. It's that way pretty much across the board with acceptable sword steels. Don't be misled by steel jargon. It's the heat treatment and geometry of the blade that will make it a sub-par or incredible performer.
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