Hanwei Blind Fury Zatoichi Sword
In stock
$199.99
- Shipping estimated at checkout
- Every blade inspected before shipping
- Class
- Battle Ready
- Blade
- 5140 High Carbon Steel
- Overall Length
- 39''
- Weight
- 1 lb 11 oz
- Brand
- Hanwei
- Culture
- Japanese
Overview
Hanwei Blind Fury Zatoichi Sword
Disguised as a walking stick this samurai sword is a deadly foe. Features a sharpened carbon steel blade housed inside a black lacquered wood scabbard. High quality from the Paul Chen Armory.
Ships to US addresses only. No International shipping. No ship to CA.
Specifications
Every measurement that matters
- Brand
- Hanwei
- Culture
- Japanese
- Overall Length
- 39''
- Blade Length
- 28 1/8''
- Blade
- 5140 High Carbon Steel
- Weight
- 1 lb 11 oz
- Edge
- Sharp
- P.O.B.
- 7 3/4''
- Thickness
- 5.6 mm - 4.8 mm
- Width
- 24.5 mm
- Grip Length
- 10 1/2''
- Class
- Battle Ready
- Country of Origin
- China
- Type
- Shikomizue
Reviews
What collectors are saying
Q&A
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The Maker
Hanwei
Shop Hanwei Swords, Armor & More
Master sword smith Paul Chen created Hanwei Swords and led the early industry by creating authentic handmade swords of the highest grade steel over the last several decades. A favorite amongst the industry, the original Hanwei factory suffered from a fire and ownership changes. In 2025, the factory closed and original collaborator Frenchie Jin’s forge (Dragon King / Kingston Arms) has taken over, improving and reintroducing past models. The reinvented Hanwei focuses primarily on Japanese and Chinese models, including the Performance Series Katana. Many of the original European models are now adopted as part of the Kingston Arms line.
Often paired together
The design is great—the saya flows invisibly into the handle. The weight and balance make it great for one-handed use. But unfortunately the blade is junk. It does not come useably sharp, and I haven’t found any technique that will sharpen it. I’d love to know what kind of steel this actually is, but it’s not a metal that should ever be used to make a sword.
@pmpillion You’re right. It’s a nice little piece overall, but feels overpriced as the blade quality while not particularly bad it does as you said barely have an edge. Mine barely cut through a tomato without badly damaging the tomato.
@pmpillion Also the steel (1566 high carbon) is good steel when heat treated correctly and is considered superior to 1060 by many. Seems to me that the Smith simply didn’t fully sharpen the blade. I would do it myself, but I don’t think I have the correct equipment or the finesse to give it the best possible edge. I also don’t want to ruin the acid-etched hamon. I can tell it CAN be mighty sharp! As it is now it’s better for stabbing than cutting. It’s also blade heavy as all hell!