Although classic martial arts weapons are traditionally placed into five categories (see Martial Arts Weapons), there’s also a two-group system used to distinguish weapons: blunt (nonbladed) and edged (bladed).
If the weapon has a sharpened edge for cutting, slicing, slashing or a sharpened point for stabbing, thrusting or puncturing, it’s probably an edged weapon. Common martial arts edged weapons include spears, maces, clubs, halberds, axes, forks, farm tools, picks and the endless variety of daggers, knives and swords that exotically paint the martial arts landscape.
Although blunt weapons are effective, it’s the edged weapons that historically have garnished the respect and awe of the masses. Practitioners of edged weapons can slice, stab, cut, puncture and dice their opponents with blood-spewing efficiency, and they can do so with more finesse and less effort than fighters with similarly sized and weighted blunt weapons.