What is a good quality katana?

Question

This will be my first katana. I am looking for a good quality katana that i can use to practice and take my anger out with to cut random stuff with. I would like input on which types of katanas, brands, tempering, metal grade, and anything else. Thank you

Answer 1

all depends on what you want

in the 100's of dollars range you'll be most likely to go shopping round with such manufacturers like Paul chen

www.casiberia.com

or Cold steel

www.coldsteel.com

or cheness

http://www.chenessinc.com/

The basic rule is the best rule.  You get what you pay for

the more you are willing to spend, the better quality the katana will be

the difference in steel quality between monosteel (not folded) katana's is usually not that huge but the quality in the work and the finishes of the sword will differ hugely.

if you are willing to spend a little more you can get your hands on a folded steel one which does make a significant difference in quality

Answer 2

Honestly, if you're planning on cutting random stuff up, don't get a good one. Get a cheap showpiece from a Chinese shop. That's no way to treat a good katana. (Which will run you in the thousands of dollars).

Answer 3

Judging by your question I would say:

a) You can't afford a "good" katana.

b) You need to consult an instructor as you'll likely be a danger to yourself and others.

c) You should never use a weapon (a sword or any other weapon) to vent your anger.

Answer 4

your best bet is the  last legend competition blades. blades designed for Goza competitions. the blades are made for cutting fresh bamboo. there models with 1/2 inch sori and 1 full inch sori they come in two lengths without Bohi. they are expensive but they are the best for cutting. for more info visit the Sword Armory .com. good luck and have a good cut.

Answer 5

I'm not going to lecture you on the use of weapons for venting. You know right and wrong. I will share these points:

Your best bet is something made from 9260 spring steel (silicon alloy). Spring steel is durable, flexible, and carries a nice edge. 9260 is significantly more durable than 1060 carbon spring steel. It's not "authentic" but is commonly seen in tameshigiri demonstrations. Avoid 440 Stainless and 1020 Carbon blades -- 440 has a tendency to crack or break, while carbon has a soft edge and chips in contact with.

It's not a weed-whacker, so if you're going to cut something, cut bamboo, hanging water jugs, pool noodles, those woven beach mats, or tatami.

Things you want to look for will be a full tang (the part that runs through the hilt) with two pins. The furniture (called koshirae) should all have been made to fit the sword -- there should be no rattling or loose pieces. Hilt should be wood, preferably wrapped with some sort of skin (rayskin, sharkskin, or leather).

You'll want to get a sword polishing kit with it, and keep the blade oiled. Since you're not getting a traditional blade, there's no real need for shirasaya (the wood furniture that you store a blade in when not in use).

My personal choice is a cheness blade. I've included a link below specifically to a quality one in your price range.

Answer 6

How can anyone practice swordsmanship without cutting practice is beyond me.  Try something like the swords below.  There are sites that rate swords.  An old katana, i.e. a hammer forged masterpiece from Japan, will have unbelievable cutting power, but in the hands of a novice, it'll snap in two.  Stick to the cheap, working swords until an expert swordsman encourages you to upgrade to a better sword.

Answer 7

Get a bokken, it's cheaper easier to maintain and definitely better to vent your anger with.

Answer 8

Opinionatedkitten is right. That is no way to treat a top dollar work of art.

But, if you wanna drop a couple of hundred bucks, check out the katanas made by Cold Steel.