Any pics? Do you sharpen it the same we we do for kitchen knives?I have a Wakizashi I got from the Sword Buyers Guide deal where you can pick out the various fittings and stuff. It's T10 steel, differentially heat treated. Very sharp, too! I had a Cheness Kaze, but ended up selling it and getting the Wak. Now I'll prob sell the Wak and get another Katana or Wak, but a bit better grade in the next year or so knowing me! I have a thing for wild hamons and the Wak and Kaze are kinda blah in that respect.
I met A nice man from Scotland that was over 7'6" from SMU.
I have a W2 wakizashi that has been sitting on my bench for the past two years because I don't have a big enough oven or forge to heat treat the thing. I guess it is technically still a "sword shaped object":biggrin:
I have one in my head, but that technically, also doesn't count.
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