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Musha – Red Dragon Katana with Mother of Pearl Inlay Scabbard

$294.99

Battle Ready
SKU: SS1751BD | Category:

In stock

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    The Musha Red Dragon Katana has a hand-forged blade of clay-tempered 1060 high carbon steel which features a genuine hamon; the hardened steel of the blade is visible in the wavy patterning along the keen blade edge and unneeded weight is removed from the blade with its bohi groove to create a quick-striking sword. The highly detailed tsuba is well-cast from solid antiqued copper which is surmounted by brass seppa and a brass habaki. The wooden grip has panels of genuine rayskin and is bound in black ito cord. Its fuchi and kashira components are crafted from antiqued metal.

    The sword is paired with a wooden saya scabbard which is richly adorned with mother of pearl inlay set among smoothly stained glossy red wood. A sageo cord completes the scabbard and included is a cloth sword bag for storage / transport

    Overall Length39 1/4"
    Blade Length28"
    Weight2 lbs 4.5 oz
    EdgeSharp
    Width31.2 mm
    Thickness7.5 mm - 4.5 mm
    PommelN/A
    P.O.B.5"
    Grip Length9 3/4" (Ito Grip Wrap)
    ClassBattle Ready
    CultureJapanese
    ManufacturerMusha
    Country of OriginChina

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Common Questions

Clay-tempered 1060 high carbon steel with a visible hamon.

Yes, it comes sharp.

Yes, a bohi groove reduces weight and aids handling.

The tsuba is antiqued copper; the habaki and seppa are brass.

Wood core with panels of genuine rayskin and a black ito cord wrap; antiqued fuchi and kashira fittings.

A glossy red wooden saya with mother of pearl inlay, sageo cord, and a cloth sword bag.

Overall length 39 1/4 in, blade length 28 in, width 31.2 mm, thickness tapers 7.5–4.5 mm, point of balance about 5 in, weight 2 lb 4.5 oz, grip length 9 3/4 in.

It is a sharp, battle-ready katana; suitability depends on user skill and local guidelines.

China, by Musha.

Keep the blade lightly oiled, dry after handling, and store in the saya or the included bag to protect the finish and fittings.

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