Falchion

A short single bladed sword with a curved blade.

A single-edged, heavy-bladed sword, usually widening noticably towards the tip. A form of sword that was little more than a meat cleaver, possibly even a simple kitchen and barnyard tool adopted for war. Indeed, it may come from a French word for a sickle, "fauchon". It can be seen in Medieval art being used by warriors of all stations, especially in close quarters fighting. The weapon is entirely European in origin, and is similar to the German "dusack," and has been linked to the Dark Age long knife or "seax." The falchion was used throughout the Middle Ages, predominantly by foot soldiers, but occassionally as a side-arm for mounted knights. More common in the Renaissance, it was considered a weapon to be proficient with in addition to the sword. The falchion appeared in several forms, but mostly all forms have a single edge and rounded point or "clipped" point. This wide, heavy blade was weighted more towards the point, and could deliver tremendous blows, making it ideal for combating heavy armours.

♦ Broad-bladed cutting weapon.

(Prestwich, Michael. Armies and Warfare in the Middle Ages: The English Experience, 347)

♦ Short, curved single-edged sword with a broad blade, used for cleaving blows.

(Wise, Terence. Medieval Warfare, 248)