The making of a japanese katana sword is no simple feat, and it takes countless hours of labor for the smith to produce one. The process is steeped in tradition, and the results speak of the smith’s singular devotion to his craft.
The katana, a long sword that measures approximately 23.6 inches (60 cm) from the Kissaki to the Mune-machi notch on the back of the blade, was designed specifically for powerful slashing attacks. It was worn tucked into the samurai belt with its cutting edge facing up, so that it could be drawn and cut in one motion. It replaced the earlier tachi sword, which was worn with its cutting edge down and required two motions to draw and cut.
Traditional Japanese swords are forged from the highest-grade steel, called tamahagane. Over three days and nights, smelters shovel up to 25 tons of iron-bearing river sand and charcoal into a tatara, a traditional Japanese smelting furnace. The smelting process, conducted without interruption, is performed in a highly controlled environment.
Unlike the Western swords, which are made of a single steel, Japanese swords are comprised of a mixture of hard and soft steels. The harder, tougher kawagane forms the outer jacket of the sword, while the softer, more flexible shingane is inserted inside the jacket. Differential heat-treatment techniques are used to maximize the strength of the cutting edge and the resilience of the spine.
The scabbard for the sword, called saya, is also crafted with meticulous artistry. The tsuka-ito, the professional handle wrap of shark or ray skin, is intricately tied, and the mountings for the habaki and kashira of the hilt, menuki (decorative grip swells), fuchi and tsuba are carved as works of art. Mini katana for sale