-
sharp only at the tip. It has been
suggested that some
swords were left
unsharpened in a part of the
sword a hand's
breadth wide
about halfway down the blade...
- A ric****o is an
unsharpened length of
blade just
above the
guard or
handle on a knife, dagger, sword, or bayonet.
Blades designed this way
appear at many...
- when the
knife closes. This
handle usually carries the latch.
Choil The
unsharpened portion of the
blade just
above the kicker, that
makes it
easier to sharpen...
-
contrast with
bokken (wooden sword),
shinai (bamboo sword), and iaitō (
unsharpened metal sword).
Shinken are
often used in battōdō, iaidō, and iaijutsu...
-
workers of
stone and masonry. The
blade is made of soft iron and is left
unsharpened because the
edges are used to
smash relatively soft
materials such as...
-
sharp blade similar to the jian,
although possibly thicker or
sometimes unsharpened, with a
prong or hook (similar to a shepherd's crook) near the tip. The...
-
would be
detrimental to the
striking effect;
Champagne swords are left
unsharpened and
therefore do not
qualify as true weapons,
while real
sabers must...
- gile, the gile has two
cutting edges,
while the shotel's
upper edge is
unsharpened and
sometimes braced against the swordsman's
shield for strength. The...
- tamping.
Point — for
breaking hard
materials and prying.
Wedge — an
unsharpened blade for digging,
breaking and prying. A San
Angelo bar has a wedge...
-
bayonet or dagger-style
blade with a
single sabre-grind edge (often
unsharpened) and a
false edge of
varying length. All of
these knives lock the blade...
