Straight Persian sword

ALEX · 6th April 2009, 09:54 AM

The work/chiseling on the blade does look Qajari. The hilt slabs look like camel bone, and there are some signs of age/wear. However, I do not know what it is, other than I have strange, and a bit sceptical, feeling about the whole thing.

Valjhun · 11th April 2009, 07:26 PM

This is one of thoose newly made repros you find on ebay for a couple of years by now.

Sorry to telling you that.

katana · 11th April 2009, 08:50 PM

Hi Emanuel

,
nothing looks right about this sword...besides the fact the handle slabs are longer than the tang and the rivets looks weak. The design of the blade looks 'bad' ......without a 'point' .... it is not a 'cut and thrust' and without a curved blade it is not a 'slasher' .....this is not a 'well thought out' or made weapon. What it is ...or where it is from I have no idea. Looking at the thickness of the spine and no apparent ground edge....the profile of the blade looks to be triangular with an edge that has a relatively wide angle ...more akin to chopping wood than cutting flesh

Regards David

Emanuel · 11th April 2009, 09:35 PM

No worries, I didn't get anywhere close to it

. I was curious though. Now I remember why it looked familiar...the new peh-kabz daggers on ebay with the "armour-piercing points" have the same decoration along the blade.

David, I agree about the chopping, this in fact looks like a sharp crowbar or some other piece of steel than a sword. One more thing, the oblique point looks like a lot of those anime swords on ebay

ward · 11th April 2009, 09:41 PM

It looks like a pastry knife to me. Not all knives are weapons

Emanuel · 11th April 2009, 09:47 PM

Some large pastry though.

Since this is up here, I might as well ask, are there any straight single-edged Persian swords besides the qaddara?

ward · 12th April 2009, 12:17 AM

Looks about the right length for what I have seen in the commercial pastry shops, but it is just a suggestion

6th April 2009, 09:54 AM	#1
ALEX Member Join Date: Jan 2006 Posts: 936	The work/chiseling on the blade does look Qajari. The hilt slabs look like camel bone, and there are some signs of age/wear. However, I do not know what it is, other than I have strange, and a bit sceptical, feeling about the whole thing.

11th April 2009, 07:26 PM	#2
Valjhun Member Join Date: Dec 2005 Posts: 692	This is one of thoose newly made repros you find on ebay for a couple of years by now. Sorry to telling you that.

11th April 2009, 08:50 PM	#3
katana Member Join Date: Jan 2006 Location: Kent Posts: 2,658	Hi Emanuel , nothing looks right about this sword...besides the fact the handle slabs are longer than the tang and the rivets looks weak. The design of the blade looks 'bad' ......without a 'point' .... it is not a 'cut and thrust' and without a curved blade it is not a 'slasher' .....this is not a 'well thought out' or made weapon. What it is ...or where it is from I have no idea. Looking at the thickness of the spine and no apparent ground edge....the profile of the blade looks to be triangular with an edge that has a relatively wide angle ...more akin to chopping wood than cutting flesh Regards David

11th April 2009, 09:35 PM	#4
Emanuel Member Join Date: Jul 2005 Location: Toronto, Canada Posts: 1,242	No worries, I didn't get anywhere close to it . I was curious though. Now I remember why it looked familiar...the new peh-kabz daggers on ebay with the "armour-piercing points" have the same decoration along the blade. David, I agree about the chopping, this in fact looks like a sharp crowbar or some other piece of steel than a sword. One more thing, the oblique point looks like a lot of those anime swords on ebay

11th April 2009, 09:41 PM	#5
ward Member Join Date: Feb 2006 Posts: 637	It looks like a pastry knife to me. Not all knives are weapons

11th April 2009, 09:47 PM	#6
Emanuel Member Join Date: Jul 2005 Location: Toronto, Canada Posts: 1,242	Some large pastry though. Since this is up here, I might as well ask, are there any straight single-edged Persian swords besides the qaddara?

12th April 2009, 12:17 AM	#7
ward Member Join Date: Feb 2006 Posts: 637	Looks about the right length for what I have seen in the commercial pastry shops, but it is just a suggestion