Clay Tempered Tachi Odachi Sword in High Manganese Steel with Real Hamon and Black Floral Saya

This tachi odachi features a high manganese steel blade that has been clay tempered to create a genuine hamon - the wavy temper line visible along the cutting edge. The clay tempering process produces differential hardness, leaving the spine tough and flexible while the edge holds firm. The full tang construction runs through the entire handle for structural integrity, and the blade surface carries a subtle grain from the forging process.

The tsuka is wrapped tightly in black cord using a traditional crosshatch pattern, providing both visual texture and a firm hold. Beneath the wrapping, carved black menuki accent pieces add grip detail. The overall handle profile is slim and elongated, consistent with the tachi sword style designed for mounted or two-handed use.

At the junction of blade and handle sits an alloy tsuba finished in dark tones with a gold-rimmed flower mon crest at its center. This small but striking gold accent is the only warm-toned element on the entire piece, creating a deliberate focal point against the otherwise monochrome palette. The habaki collar securing the blade to the guard is also finished in gold, maintaining the visual continuity.

The saya is covered in black PU leather embossed with a dense floral scroll pattern that extends from the koiguchi to the kojiri. A black sageo cord is tied around the kurikata in a butterfly knot, and a sculpted dragon or lion-dog ornament sits on the saya body near the cord, adding a three-dimensional decorative element. This Black Nodachi Sword style saya complements the overall dark aesthetic while protecting the blade during storage.

With an overall length of 41 inches and a weight of 3 lbs, this tachi sits comfortably in the Odachi category of oversized Japanese swords. The all-black color scheme punctuated by gold tsuba accents gives it a restrained, commanding presence suited for wall display or collection showcase. Sword stand or holder is not included.