Instruction: Analyze a question and its supporting document. Predicting answerability based on the information provided in the document. Output yes if the document contains relevant information to answer the question, otherwise output no.

Input:
Question: is this Katana full tang?
Document: Yes, this sword has the normal tang of a katana, which is substantial. It is not "full tang" in the Western sense, where the tang may be a visible layer of the handle, or it protrudes at the bottom of the handle and is secured by a pommel.
The tang, meanwhile, might accumulate some rust while in the handle, since Japan is not a dry climate.Conclusion: This sword is of moderate steel, but it can be nice and sharp, it has a nice look, it can be used in some kinds of practice, it could hold back some attacks, and it is not a large investment. The hamon and kissaki texturing are fragile, but perhaps could be buffed back in after sharpening.
Full hardening of 1095 would make it more brittle than is desired for a sword.My sword arrived, as many describe, pretty and sharp. Ornamentally, I liked the nice hamon, but then, down to business. First, how hard was the steel edge? I pulled out my inexpensive, 440A stainless pocket knife and pressed its tip against the sword, near the edge. It bit right into the metal. Then I easily shaved off a small bit of the sword's steel.
ok i bought this sword i cut my self 3 time ive only had it for a week. the handle is heavy is falls out of the sheef if i turn it upside down its not suposed to just fall out.
not a toy! over all i was blown away like 3 or 4 times by ordering this so i would recommend to anybody for the $price$ unbelievable quality and customer service thanks Amazon for doing it once again!
Yes, it can be wickedly sharp, even if it is not a strong edge.Rather than oiling it, I will store it clean and dry, since clean, polished steel resists rust quite well. Traditional sword blades, when not needed in readiness, were often removed from their normal fixtures, thoroughly cleaned, sharpened, and polished, and then stored either in open air or in a plain wood shirasaya that did not hold moisture.
Worth the price, Very Sharp and solid. I'm not a sword enthusiast, but enjoy having this piece in my room.
With a lot of strain and effort it finally released. I filed and sanded the opening down quite a bit and now it holds properly so that it takes only a light tug to break the hold.Second, the Habaki (blade collar) isn't flush with the Tsuka (handle/grip). It has a 1/4in gap, which is a first for me with this brand.Musashi/Musha's quality is usually very high, which I'm comparing with my other 12 Musashi swords.
This sword wasn't expensive, so I didn't expect an exceptional specimen. I understood it to be 1060 tempered steel, but I suspect it is more like 1045. For those not familiar, the 10 series indicates basic iron steel, and 45 indicates about .45% carbon, while 60 is around .60% carbon. .45% sits just below the low end of "high carbon" steel. 1060 is quite a bit harder when tempered, and it is a popular sword steel.
This sword came in perfect condition, and very well packaged. inside the brown box from amazon was the musha blades box, and inside that was a carrying bag for the sword. The weapon came quite sharp on it's own but i did some work on it to make it razor sharp (took about 2 minutes). its plenty sturdy enough to practice live blade Kata with. i haven't put it blade to blade with another sword but i imagine if i had to it would hold up just fine.
Answer: yes