8/11/2023 0 Comments Cheness cutlery o katanaWhile some swords owners want the thinnest/sharpest blades (for paper-cutting exercises, for example) Cheness blades are designed for the owner focused on longer lasting, heavier cutting exercises uniquely forged by craftsman from the Japanese tradition dedicated to the highest level of customer service. This is why Cheness prefers to defer to the traditional Japanese practice of leaving the blade in an “appleseed” or “clam shape” to provide greater strength/durability over time versus acute sharpness without quality craftsmanship.Ĭheness blades, for this reason, are perfect for utilization in the dojo and the cutting of goza mats or tatami. This “rolling”, or “crumpling” of the blade is not desirable for sword owners/users when engaged in combat or tamashigeri (test-cutting). This means that the cutting edge of a blade on other swords can be hammered too thin which will leave it vulnerable to dulling or even breakage after a short amount of use in the dojo or for cutting exercises. They also understand that a sword intended for the dojo can be “too sharp” if it doesn't have enough “niku” or “meat” on the blade. Hamon are then clayed by hand for both aesthetic and functional purposes, thereby reinforcing the dedication of Cheness to produce blades that are both works of art and unbreakable in battle.Ĭheness is also known for their focus on heat-treatment methods for their blades that extract the highest quality from within the steel itself. Experts in monosteel swords, wrapped core steel, sandwiches steel, folded steel, Damascus Forge, and cicada forge, Cheness prowess at making the best cutters. Stainless steel would not be safe for the applications Cheness intends for their blades, so their hand forged carbon steel (1045 to 1065) is always quenched in water or oil to improve durability and strength. Cheness blades are also unique in this manner because the founders practice with and test all their own equipment to improve quality and durability via actual use in combat situations.Ĭheness takes pride in the fact that their blades are never produced with stainless steel (like the “wall hangers” of other companies). Perfect as an introductory dojo cutter for light to medium targets. ![]() Its construction is that of an oil quenched 1060 carbon monosteel. The founders of Cheness are practitioners of Iadio and Kendo, whose lowest-ranking members possess degrees of Nidan or above (which is the equivalent of a second-degree black belt). Regular Price: 379.99 Our Type 3 'Mokko' katanas is an extremely well heat treated and tempered monosteel blades. It should be noted that although Cheness blades are lovely to look at, there are designed with practical applications and cutting as their core usage. His honesty and integrity are common knowledge, as well as his desire to deliver top-notch blades at reasonable prices. In terms of customer service, Paul Chen (not from Hanwei but ironically with the same name as that respected craftsman) of Cheness will often pick up the phone to speak directly with customers and deal with any concerns over manufacture or delivery issues. Experts in monosteel swords, wrapped core steel, sandwiches steel, folded steel, Damascus Forge, and cicada forge, Cheness' prowess at making the “best cutters in the business” is known and respected world-wide. They focus solely on blades (versus fitting, sheaths, etc.) and use traditional Japanese hand-forging methods as well as modern steel treatment techniques. See our complete line of Cheness Cutlery swords here.Ĭheness is a company dedicated to the highest quality customer service available while specializing in blade manufacture alone. Thaitsuki Nihonto Swords, Japanese Swords, Japanese Katana Swords - SOTE. ![]() Oriental Accessories (Mats, Sharpening Stones & Sword Bags). ![]() Great experience, this is the restaurant I would recommend to everybody. ![]() We had starter, main meal, wine, water and dessert and our bill totalled to 62 euros for two of us (and they also refused from the tips). All food there you should eat with your hands! That was a great experience to sit in the restaurant in Milan and eat African food ( which, actually, was delicious) with your hands. There was no menu in the restaurant, but you can choose ( vegetarian or non-vegetarian food), our waiter told us about the meals we could order. We didn't reserve the table, when we came to the restaurant it was fully booked, but one of these guys managed to find very nice table for us. Secondly, the staff (only two guys, one of which is from Eritrea himself) were very friendly and polite with good English. Firstly, the atmosphere in the restaurant is very cosy and the decoration is nicely done in ethnic Eritrea style with different types of tables ( small ones and normal) and skins of animals on the walls. I visited this restaurant with my partner during our 2-days stay in Milan and must say that this was one of the best experiences we've ever had.
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