"Blunt" in a stage fighting or practice sparring context is completely different from blunt in a kitchen context. You are still swinging these swords are very n

"Blunt" in a stage fighting or practice sparring context is completely different from blunt in a kitchen context. You are still swinging these swords are very near full speed at another human being. In a stage context, they might be wearing very minimal protective gear. You blunt kitchen knife will cut through meat just fine if you overhand swing it down. For example, here's a practice sword that has 1/16th in (1.6mm!) thick edges: https://www.reliks.com/functional-european-swords/practical-knightly-sword/ https://www.reliks.com/functional-european-swords/practical-... With the degree of difference in edge thickness, you can probably see how the cross section of a sword (and therefore its weight) will vary substantially, especially if you keep the maximum thickness about the same. It's absolutely possible to craft these types of swords that are both safe and well approximate the real shapes and weights and handling of a "real" sword. But it's also easy to just... go for look and safety to try to save money.