David43515
Master Black Belt
I just looked again at the ones on Traditionalfilipinoweapons.com and I realized I made a mistake when I said they had 18" blades. They`re actually 16". My mistake.
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thank you sir, very much appreciated.
I notice he also has a Chinese gim (double edged straight sword) and Chinese Dao (saber). Do you happen to know if all of these pieces are made with the same steel?
I read thru the portion of his website where he discusses what materials are used in smithing the blades, using 5160 steel and whatnot. But the language in that section seems to suggest that this is what is used on the Philipino blades.
Do you happen to know if this is also true inthe Chinese pieces? The butterfly swords only mention "carbon steel", but not specifically what kind.
A bit more info on these particulars would be of interest. And who is it who actually makes these Chinese blades? It looks like the Philipino blades are made by a smith in the Philipines, am I understanding that correctly?
thanks!
I don't have that information but I will forward these questions to him and let him either post here or send me an email which I will post.
I actually was just sharing some emails with him, I believe I've got the information now.
Thanks again, I appreciate you bringing these to my attention. Very good looking stuff!
Here is another site with butterfly swords, just for comparison puposes.
http://www.traditionalfilipinoweapons.com/Chinese Butterfly Swords.html
I purchased a pair of these and they arrived yesterday. I thought I'd give a brief review of the weapons, understanding that I have not had a chance to train with them yet.
Firstly, I believe these are solid, well made, well crafted pieces, made of quality material. They are very good knives, for a very fair price. The quality of the steel is high, the guards are made of thick and robust steel, the grips are nicely shaped hardwood. They are attractive and well made and are very sharp.
The blades are not as wide as many that I have seen. This narrower profile makes them less point heavy and they feel a bit more like a small sword, than a meat cleaver. If the heavy chopping meat cleaver is what you desire, these may not be the ones for you. But I find them to be very lively and quick and I like the narrower profile. The blades are appropriately tapered both distally and from spine to edge. Unlike the cheap practice pieces that have a blade cut from flat sheet metal, this tapering also reduces the weight and makes them less point heavy.
That shape you have is "the" butterfly sword. The larger blades (like mine) are referred to as "melon choppers" even though for ease of use are called butterfly swords.
I didn't realize there was a distinction, other than variations in design. Do you happen to know if the different systems that train butterfly swords prefer one over the other, and if method and technique reflects this?
Honestly I don't. I think it probably (IMO & unsubtantiated) originated from what was available or better suited to the local region. Kinda like how there are different versions of machetes.
When I started Wing Chun the first time I bought these... are these what you are calling Mellon Choppers
No... not these.
These are mine.
View attachment 15557
They're the big melon chopper blade. About 1.5 lbs a piece, brass pommel & guard, full tang.
I bought a pair of those way back when I was a kid. There was a bit on the guard that extended past the butt of the grip, and it jabs you in the wrist if you aren't careful.
worst design I've ever seen.
Here is another site with butterfly swords, just for comparison puposes.
http://www.traditionalfilipinoweapons.com/Chinese Butterfly Swords.html