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Today we have a Kodachi, which just means, "small tachi". Tachi being the very large swords used from horseback before the Katana came into play.
This sword is 30" in overall length with 22" on the blade and 8" on the handle. Comfortable for use with one or two hands, it is extremely nimble, light-weight and well-balanced.
The geometry on the blade is as close to traditional as I'm able to achieve, along with the heat treatment. It's been clay-quenched to an edge hardness of 58RC. As you can see in the video below, it cuts extremely well even in the hands of a layman(me). By that, I mean that I have no training whatsoever in Japanese swordsmanship. And the show-off cuts are still easy to make. This thing cuts free-hanging newsprint with ease as well... and anyone that's ever tried knows that it is a VERY difficult cut to make.
The handle is snake-patterened lambskin over 10oz cowhide that is subsequently wrapped in traditional ito my by wife. A turkshead guard keeps the hand off the blade. And a hand-forged copper menuki adorns the handle.
The sheath is done in the same lambskin over 10oz cowhide with hand-tooled adornments and belt loops.
Anyway, enough rambling...
Closeup video:
View: https://www.youtube.com/shorts/1k1X9Sue6Ps
Quick cut-test:
View: https://www.youtube.com/shorts/8fFcPjJ4hHY
Specs are as follows:
Kodachi
Overall Length: 30"
Blade Length: 22"
Handle Length: 8"
Steel: 1075 High Carbon
Thickness: .135" tapered
Hardness: 58RC Edge
Handle: Lambskin over Cowhide
Wrap: Ito
Guard: Turkshead
Menuki: Copper
Sheath: Lambskin over Cowhide
Today we have a Kodachi, which just means, "small tachi". Tachi being the very large swords used from horseback before the Katana came into play.
This sword is 30" in overall length with 22" on the blade and 8" on the handle. Comfortable for use with one or two hands, it is extremely nimble, light-weight and well-balanced.
The geometry on the blade is as close to traditional as I'm able to achieve, along with the heat treatment. It's been clay-quenched to an edge hardness of 58RC. As you can see in the video below, it cuts extremely well even in the hands of a layman(me). By that, I mean that I have no training whatsoever in Japanese swordsmanship. And the show-off cuts are still easy to make. This thing cuts free-hanging newsprint with ease as well... and anyone that's ever tried knows that it is a VERY difficult cut to make.
The handle is snake-patterened lambskin over 10oz cowhide that is subsequently wrapped in traditional ito my by wife. A turkshead guard keeps the hand off the blade. And a hand-forged copper menuki adorns the handle.
The sheath is done in the same lambskin over 10oz cowhide with hand-tooled adornments and belt loops.
Anyway, enough rambling...
Closeup video:
View: https://www.youtube.com/shorts/1k1X9Sue6Ps
Quick cut-test:
View: https://www.youtube.com/shorts/8fFcPjJ4hHY
Specs are as follows:
Kodachi
Overall Length: 30"
Blade Length: 22"
Handle Length: 8"
Steel: 1075 High Carbon
Thickness: .135" tapered
Hardness: 58RC Edge
Handle: Lambskin over Cowhide
Wrap: Ito
Guard: Turkshead
Menuki: Copper
Sheath: Lambskin over Cowhide
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