Smoked Shinai are called this way due to their smoky appearance visible on the Take (bamboo slats). This is due to the treatment they receive during the production process. The slats are first heated at high temperature in order to fill the small pores of the bamboo with its own resin. Once solidified, this same resin provides the Shinai with better resistance against the harms of humidity enhancing the overall durability of the weapon. Consequently, this Shinai tends to be slightly more rigid than its standard counterpart but still more flexible than the carbon fiber made models. This product turned out to be well appreciated from Kendoka searching for a solid and durable Shinai.

classic-style smoked Shinai has a classic balance and shape. They consist of a standard kendo weapon which the durability is enhanced by the smoked treatment it undergoes during the production.

Dobari-style Shinai consists of a weapon with a larger body than a classic-style Shinai, moving the center of gravity towards the Tsuka "the handle". Often coupled with the Jissengata-style providing a thinner tip to the weapons, these types of Shinai are perfect to emphasize the work on speed for some specific strikes such as the "Koteuchi".

Kotogata smoked Shinai or "traditional shape" in English, consists of a "straighter" Shinai than other ones. The Haribushi (the main knot of the Shinai) is made thinner on this model, spreading evenly the global weight on the whole sword. This little specificity makes the Shinai seem heavier yet surprisingly comfortable to wield.

Assembled in Japan from Taiwanese Keichiku bamboo, this product is only available in size 39. When the assembled option is selected, this Shinai is provided with a Tsukagawa made from tanned leather (grip handle) and a white Tsuru.