Aikidoka
Member
Monstrous monk in training...
Posts: 1,452
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Post by Aikidoka on Jun 3, 2015 4:54:44 GMT
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Post by william m on Jun 3, 2015 7:30:16 GMT
I really love the design of the Oxtail sword, but I owned one around 9 years ago and couldn't get on with the weight, which was far too heavy for me. I wonder if the more recent ones are lighter as you handle the sword very well.
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Post by Timo Nieminen on Jun 3, 2015 8:36:21 GMT
The official specs for the Hanwei oxtail haven't changed for over a decade; 1lb11oz/760g. Which is a reasonable weight for an oxtail of the length. Looks like they're usually a little heavier than spec, but not by enough to make them what I'd call "heavy", for current production.
Oldest weight I can find for one is 930g, which is heavy for the style/length (weight from 2002).
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Post by Lancelot Chan on Jun 3, 2015 10:24:37 GMT
Chinese swords have a 40% POB of total length historically, with a good reason. Chinese style Fat Ging makes use of that. They're not supposed to be used like the later Euro style that "point-and-thrust" "point-and-cut" with all man no sword. :P It takes special training to make use of the blade's presence to achieve "man sword are one".
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Post by Timo Nieminen on Jun 3, 2015 13:32:23 GMT
The Hanwei oxtail has POB at 42% (according to KOA stats).
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Post by Lancelot Chan on Jun 3, 2015 13:37:41 GMT
The Hanwei oxtail has POB at 42% (according to KOA stats). That is good enough. :) There are of course variety, a bit plus and minus around 40%.
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Aikidoka
Member
Monstrous monk in training...
Posts: 1,452
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Post by Aikidoka on Jun 3, 2015 16:28:16 GMT
Chinese swords have a 40% POB of total length historically, with a good reason. Chinese style Fat Ging makes use of that. They're not supposed to be used like the later Euro style that "point-and-thrust" "point-and-cut" with all man no sword. It takes special training to make use of the blade's presence to achieve "man sword are one". Yes, I'm looking forward to training with this type of sword. During the time I have attended my Kung Fu school, we have had one straight sword (jian) clinic, but I haven't had any training in the use of the broadsword. I found it very easy to cut with, even though it was my first cutting session with this type of sword. Hanwei did a great job with the edge and distal taper on this blade.
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Post by Lancelot Chan on Jun 3, 2015 16:31:32 GMT
Chinese swords have a 40% POB of total length historically, with a good reason. Chinese style Fat Ging makes use of that. They're not supposed to be used like the later Euro style that "point-and-thrust" "point-and-cut" with all man no sword. :P It takes special training to make use of the blade's presence to achieve "man sword are one". Yes, I'm looking forward to training with this type of sword. During the time I have attended my Kung Fu school, we have had one straight sword (jian) clinic, but I haven't had any training in the use of the broadsword. I found it very easy to cut with, even though it was my first cutting session with this type of sword. Hanwei did a great job with the edge and distal taper on this blade. You definitely cut like you were an expert. :D
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Post by crazywolf on Jun 3, 2015 22:05:39 GMT
I've had one of these for a while I dressed up the edge and it is a now a scary cutter it slices almost anything I put in front of it.I personally like how they handle just got to get use to it plus there a very handsome sword and look good hanging on the wall.
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