This fine imitation of the Mitsumi Samurai uses the original first-layer cowhide leather for the original scabbard, which is closer to the original product and more closely inherits the temperament of the Mitsumi Samurai sword. A good sword can only be made after repeated training. Japanese swords are divided into tachi, katana, wakizashi and tanto based on their shape and length. The length of tachi and tachi is more than 60 centimeters. From the end of the Heian period (twelfth century) to the beginning of the Muromachi period, it was popular to wear tachi on horseback or in ceremonial ceremonies; from the middle of the Muromachi period (the second half of the fifteenth century) to the end of the Edo period (tenth century) In the middle of the ninth century), the use of katana began. Those with a length between 30 and 60 centimeters are called "wakizashi"; those with a length of less than 30 centimeters are called short swords. Making a good knife requires constant smelting: high-temperature heating, repeated folding and hammering. Especially to make the edge sharper, more than two types of steel need to be used and tempered to be as sharp as a razor. Repeatedly Tempered, the forging of the samurai sword has become one of the ultimate representatives of Japanese craftsmanship. Type: Samurai short sword Full length: 44cm Blade length: 30cm Blade thickness: 5mm Blade material: 440 Hardness: 58HRC Surface: Polished Handle material: Rubber and plastic Sheath: Cowhide