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There are two types of physical blade taper: distal and profile. Distal tapering refers to a blade's cross-section thinning from its base to its tip. This is used to create the handling characteristics of individual blades and the amount of distal taper varies depending upon the intended purpose of the blade.
The blade cross section has the shape of a lens. The grips, longer than in the earlier types, typically some 15 cm (almost 6 inches), allow occasional two-handed use. The cross-guards are usually straight, and the pommels Brazil-nut or disk-shaped (Oakeshott pommel types D, E, and I). Subtype XIIIa features longer blades and grips.
The grind of a blade should not be confused with the bevel forming the sharpened edge; it more usually describes the overall cross-section of the blade, not inclusive of the beveled cutting edge which is typically of a different, less acute angle as the bevel ground onto the blade to give it a cross-sectional shape. For example, the famous Buck ...
the grind – the cross section shape of the blade; the spine – the thickest section of the blade; on a single-edged knife, the side opposite the edge; on a two-edged knife, more toward the middle; the fuller – a groove added to make the blade lighter (optional) the ricasso – the flat section of the blade located at the junction of the ...
Although these blades have often been erroneously compared to modern machetes, due to the superficial similarities in profile, in cross section these swords began at a much thicker 4-5mm at the base of the blade, and tapered down to less than 2mm at the broadest point, dramatically changing their handling characteristics.
The blade of a small sword is comparatively short at around 0.6 to 0.85 metres (24 to 33 in), though some reach over 1 metre (39 in). It usually tapers to a sharp point but may lack a cutting edge. It is typically triangular in cross-section, although some of the early examples still have the rhombic and spindle -shaped cross-sections inherited ...
Named parts of a katana Cross sections of Japanese sword blade lamination methods Typical features of Japanese swords represented by katana and tachi are a three-dimensional cross-sectional shape of an elongated pentagonal to hexagonal blade called shinogi-zukuri , a style in which the blade and the tang ( nakago ) are integrated and fixed to ...
These blades are strongly tapered, more narrow and slender even than the single-handed type XV variant, with a flattened diamond cross-section. Type XVIa is the classical "longsword" of the 14th and 15th centuries. These blades are long and slowly tapering, with a flat hexagonal blade cross-section and a fuller running along one third of the blade.