![]() ![]() The most common is the HCS 5160, this is also a steel type that is very suitable for a functional sword. These steels contain iron, manganese and carbon. You can deduce from this that the higher the carbon content, the harder the steel is. The carbon content is expressed as a percentage that is reflected in the last two digits - ie HCS 1060 has. Steel is an alloy between iron and carbon and the carbon indicates the hardness. ![]() Of these, the High Carbon Steels are very suitable for a battle-ready sword, this is an HCS for short. A classification that they use there is the Most swords are made of a steel that you can place in the AISI (American Iron and Steel Institute). Stainless steel is too soft and you cannot get a real sharp cut that is suitable for hitting hard objects. Iaitos of tempered stainless steel are suitable for training but also not for tameshigiri. Swords of stainless steel (stainless steel) are NOT suitable for use with tameshigiri (chopping and cutting exercises). A real sharp and battle-ready sword is ALWAYS forged from carbon steel. It naturally starts with the blade of the sword. There are a number of basic aspects that you should pay attention to if you want to buy a qualitative and functional sword. The topics discussed here apply to all swords, so both samurai swords, Chinese swords and European swords. Personally I find this dangerous too, if someone starts using a Wall-hanger for chopping and cutting exercises, the consequences cannot be foreseen. It is important to know that most sword shops use terms such as "battle-ready swords" without even realizing what this actually means. What exactly should you look out for if you want to purchase a sword? You are planning to buy a sword but do not see the forest for the trees. ![]()
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