Designed in the HEMA community as a competition level cutting blade.
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Note from Victor:
This sword is different from our other blades, we spend extra time making a strong blade to meet the riggors of tatami cutting competitions. Forging is one of the activities of the manufacturing process. There are blades and parts for which only tapering is done with smithing and some that are made entirely by forging. Each sword is different, but the competition sharp is heavy forged.

Because of the tapering the material of the blade can never be 100% of the same thickness over the entire length, due to forging and straightening with the hammer. This causes a small surface defect in the middle of the blade in some places: where the thickness of the material differs by 0.3-0.4 mm and creates small signs of surface roughness. This is not a mistake or quality problem. This can be eliminated by grinding the entire blade thinner, which in turn would make the blade weaker. So that’s not an option.

Review by Josh Furrate of ORDO, Baton Rouge, LA

Design: Overall everyone agreed that the design was sleek and properly done with Historical pieces in mind. The blade geometry was on point. This was confirmed by RJ and Phillip Martin, both who’s knowledge of Oakshott is extensive. Everyone, including myself, love the handle length as is. As most sharps are too small, this one was perfect for almost anyone to handle. It has a nice weight and really wants to move. The pommel design was also rather loved. Though a few folks feel it was a bit too pommel weighted, I don’t really feel it’s a negative concern.

Performance:

The blade cuts really well, haha. I mean there many variables to cutting mechanics and so forth but, it certainly wants to cut. While I think it’s really good for all basic cuts and double mats, I do think that the weight and momentum make it a bit slow for some fancier cuts. Even still I highly recommend it for people who are wanting to compete in cutting. Others also agreed on that point as well as good club cutting sword.

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