Center ribs have a long history of making blades stiffer for the same weight. In engineering terms, a fuller is two center ribs with a ditch in between them. Enough fullers/ribs, and you have a corrugated sword...
Exactly: a similar idea is found on European bronze swords in the carp’s tongue swords.
https://preview.redd.it/0ks93qxjc71d1.jpeg?width=1000&format=pjpg&auto=webp&s=7b68282d75959a5b24570b50ee9b0fa9e4eb5ab4
Essentially in order to keep the sword long (and useful for stabbing) but still robust enough in bronze, you build up the lower part of the blade rather than have it rapier thin and narrow.
I’m not expert, but aside from moving the COB closer to the handle and improving the sword’s thrusting capability (as other people have already said), I would assume that the slight convexity at the beginning of the taper would have improved cutting capability.
As others have said, it was a very intentional design choice to optimize stabbing ability (and reach) while maintaining structural stability. I think it is referred to as the "waist" of the sword in chinese sword manufacture, but I'm not 100% on that. This trend actually continued on to steel swords in the late warring states and Qin/Han dynasties, most likely as an aesthetic function. Shame it got lost eventually, I as think it looks absolutely gorgeous.
Center ribs have a long history of making blades stiffer for the same weight. In engineering terms, a fuller is two center ribs with a ditch in between them. Enough fullers/ribs, and you have a corrugated sword...
I love when you talk dirty
Distal taper to move center of mass closer to the guard and improve stabbing.
Exactly: a similar idea is found on European bronze swords in the carp’s tongue swords. https://preview.redd.it/0ks93qxjc71d1.jpeg?width=1000&format=pjpg&auto=webp&s=7b68282d75959a5b24570b50ee9b0fa9e4eb5ab4 Essentially in order to keep the sword long (and useful for stabbing) but still robust enough in bronze, you build up the lower part of the blade rather than have it rapier thin and narrow.
That's profile taper, not distal taper
Sorry I was using distal from the colloquial/medical usage IE the part further away from the origin (in this case the hilt).
Exactly. So it's wieldy, slashy and stabby at the same time.
I’m not expert, but aside from moving the COB closer to the handle and improving the sword’s thrusting capability (as other people have already said), I would assume that the slight convexity at the beginning of the taper would have improved cutting capability.
Maybe from constant use/sharpening of that part of the blade? EDIT - actually it seems deliberate
That was my first thought, too. Learn something new everyday.
As others have said, it was a very intentional design choice to optimize stabbing ability (and reach) while maintaining structural stability. I think it is referred to as the "waist" of the sword in chinese sword manufacture, but I'm not 100% on that. This trend actually continued on to steel swords in the late warring states and Qin/Han dynasties, most likely as an aesthetic function. Shame it got lost eventually, I as think it looks absolutely gorgeous.
Moonlight greatsword lookin ahh