Hanwei Tactical Katana... an opportunity and some advice needed

BePrepared

BePrepared

Joined
Aug 26, 2010
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okay guys, i'm kinda in a unique situation here, and i'm trying to figure out what to do. I have an opportunity to get a NEW Hanwei Tactical Katana for $80.

I was going to get the Raptor series katana as was recommended, but now this price popped up with a HUGE discount, and i'm torn.

Is there enough difference in the two to be worth spending an extra 120 on the Raptor, or will the Tactical be suitable for the light to middle weight cutting i want to be able to do?

Aesthetics and tradition mean nothing to me in this instance. I already have a pretty katana to take down and show people.

Help me please... so far the advice here has been top notch
 
Isn't the tactical katana and wakizashi considered part of the "Raptor" series and uses the same exact steel and heat treat process?
 
Like Bimmer1 said, the Tactical uses the same heat treatment as the Raptor series so it's designed with abuse in mind. That being said I think the Tactical is a little less polished than the Raptor series.
 
Forty is right. Same steel same heat treatment however the Tactical is left in a rough polish compared to the raptor.

For $80 bucks man jump on it.
 
what about the handle? (i'm not calling it a tsuka) I think a few here have the "tactical wakizashi"
 
yeah, the handle looks like it might not offer as good a grip as the traditionally wrapped Tsuka
 
From what I understand the handle should provide good grip. Not sure when wet however.
 
i seriously don't anticipate ever getting it wet when being used.

In the event of a zombie invasion, i'll be using my MSAR E4, not a sword. I just want a quality chopper that i can use to practice good cutting technique as i learn it.
 
Then the Tactical katana offers you the safety that the tsuka won't break off and create a deadly helicopter blade. Good choice.
 
Grippiness on the Tactical series is fine when wet. I poured oil all over the handle of one of my Tac Waks, and the handle remained plenty grippy. It took a while with soap and a little scrubby brush to clean up though, so I don't really recommend it.

And you think the handle won't get wet? What about all the zombie blood when you run out of ammo?

If you're wanting it as a cutter though, I'd save up for one of the nicer blades, or else be prepared to sharpen. Because they don't come that sharp, and are not very suitable for tameshigiri.

-edit- Also, if you want a chopper, don't buy a katana. Get a Grosse Messer or a Chinese broadsword, or something like that. Or a khukuri. The Katana isn't a chopper. The edge geometry is for draw cuts, not for chopping. The Tactical Katana will be particularly bad at chopping.
 
crimsonfalcon07 said:
-edit- Also, if you want a chopper, don't buy a katana. Get a Grosse Messer or a Chinese broadsword, or something like that. Or a khukuri. The Katana isn't a chopper. The edge geometry is for draw cuts, not for chopping. The Tactical Katana will be particularly bad at chopping.
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Eh a lot of the katana's in the market, Minus Hanwei and Munetoshi (don't even count Musashi) are considered geometries close to choppers. Over built for their use with wide edge geometries. Ronin Katana, Dynasty Forge, Cheness, etc all have far too much meat in the blade.
Even nihonto were over built, and hefty at the Nambokucho era.
 
Musashi...yea...

Close to, but not really ideal for, or even particularly well suited for IMO. A katana isn't really a baseball bat, designed for taking swings at things. If the OP is thinking in terms of a sword as a chopper, he's better off trying a western-style sword IMO. Even the best katanas will damage their edges or break outright if they get used in a style that relies on chopping. Hit bamboo, or bone, and you're shortening the life of your sword, if you're trying to chop through them. They may work for a while that way, but it's always better to slice than to chop with a katana in my experience. That's why the blade is curved the way it is. I guess edge geometry wasn't really the best term; I meant the whole design of the blade.

I suppose I'd be fine using a Cold Steel katana as a chopper, but those are poorly balanced for proper technique anyways. There's not a whole lot in your list that I would purchase though. I like Hanwei for my budget blades, and Dynasty isn't bad quality, although I still can't see myself buying one. I'm more of a short sword, or dao user though. While I have some training with katana, it's hardly my go-to blade. I'm not even entirely certain why they're so popular, because they really aren't the most versatile swords.
 
crimsonfalcon07 said:
Musashi...yea...

Close to, but not really ideal for, or even particularly well suited for IMO. A katana isn't really a baseball bat, designed for taking swings at things. If the OP is thinking in terms of a sword as a chopper, he's better off trying a western-style sword IMO. Even the best katanas will damage their edges or break outright if they get used in a style that relies on chopping. Hit bamboo, or bone, and you're shortening the life of your sword, if you're trying to chop through them. They may work for a while that way, but it's always better to slice than to chop with a katana in my experience. That's why the blade is curved the way it is. I guess edge geometry wasn't really the best term; I meant the whole design of the blade.

I suppose I'd be fine using a Cold Steel katana as a chopper, but those are poorly balanced for proper technique anyways. There's not a whole lot in your list that I would purchase though. I like Hanwei for my budget blades, and Dynasty isn't bad quality, although I still can't see myself buying one. I'm more of a short sword, or dao user though. While I have some training with katana, it's hardly my go-to blade. I'm not even entirely certain why they're so popular, because they really aren't the most versatile swords.
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Eh who ever said "western" style swords (by western do you mean European?) are for chopping? Not sure what your experience is but a bastard sword is very much meant for cutting not for chopping. I've owned a couple Angus Trim so far, and handled a few A&A euros.

Anyways I won't argue about it as it has been argued before but a machete WILL chip just the same as a katana if your edge alignment is not good or if you happen to hit a wood knot.
 
if you want to chop wood get an axe or a brush hook. I never understood the appeal of chopping wood with a sword
 
Wood? why would i chop wood with a katana?

when i said chopper, i meant that in the Chopping/Tameshigiri sense of the word..

i meant "chopper" as opposed to a "sit on the shelf and stare at"er
 
BePrepared said:
Wood? why would i chop wood with a katana?

when i said chopper, i meant that in the Chopping/Tameshigiri sense of the word..

i meant "chopper" as opposed to a "sit on the shelf and stare at"er
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ah,I misunderstood - proper technique with a japanese sword isn't a "chop". You wouldn't believe the ammount of posts in here over the course of a year where people say they want to "chop brush" or "cut down small trees" with a katana :(
 
BePrepared said:
Isn't that what they make machete's for?
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Yes. Very yes. I never got the whole wood-chopping katana thing. It's possible to design sword/machete hybrids, but they are best designed around configurations that are actually suitable for that kind of use! A katana/machete hybrid would be appropriate for green vegetation at best. :o

I'm aware of the whole Bussekin thing with their "wakis" but while they technically function I disagree with the fundamental principle of the design.
 
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