Classic Sword, rounded tip, 13thC

European Sword, 13th century, inspired by original examples from European museums, mostly examples from Polish museum in Malbork and Szczecin.
Dark brown grip, rounded blade tip. 

This is my second sword in the classic 13th century type with a rounded tip. Many of the swords I have studied in Polish museums (and not only in Polish) have this type of ending of the blade tip and it is certainly not a coincidence. This feature suggests that they were intended exclusively for cutting, as one can conclude. Other features of this group of swords are: very simple, almost classic appearance and proportions, simple crossguard, round pommels (sometimes made of brass), low weight and a strongly thinning blade (almost all have very thin blades in the point). These are certainly interesting swords, not very clearly distinguished from others but constituting a specific group.
In this case I gave it an even simpler form, which reflects the most important features of these swords in museums. The weight is also closer (lower).
In my opinion, from the point of view of practical use, such a sword has specific features that can be felt during use. It seems flexible in the second half of the blade, but this only copies the original features. By studying these 'non-visible' features of the original swords, one can try to understand certain aspects of tactics and battlefield conditions. I believe that a certain degree of flexibility could have been an advantage, thanks to which the weapon was avoided 'jamming' and breaking. Especially in close combat or narrow corridors. This does not mean that such a sword does not have adequate stiffness as a whole. It is simply that its front part is more flexible than we usually feel in modern replicas, where in most cases no one tries to reproduce the features of real swords in this aspect.

Measurements:
total length 1000mm
bladse length 845mm
blade width 55mm
grip 97mm
crossguard 220mm
pommel 54x50x35mm
balance 70mm
weight 1220g

Available: 1250 EUR plus shipping.