Key points for making Katana blade

The steel (jigane) on the surface of a Japanese sword has a definite color and texture. Examining a well-made and ground Japanese sword usually reveals a clear color and fine texture, it is common ...

Basic knowledge-Katana structure

Katana is characterized by the use of shingane, which is soft and has a low carbon content, wrapped and forged with ka-wagane, which has a high carbon content. and since the nature of katana depend...

Grind-The key to Katana sharpness

If katana is not ground, the secret of its unparalleled sharpness will not be revealed. Like the manufacture of swords, the grinding of katana is highly advanced. It requires a lot of meticulous cr...

Process analysis-Katana hamon

The katana hamon is the quenching line on a katana blade, where a special yakibatsuchi is placed over the blade, the ha is left bare, and the blade is then red-hot, heated to a specific temperature...

Katana boshi :The shape of the blade pattern of the tip

The hamon of the kassaki is called "boshi", different hamons have different boshi, and because there are so many different types of boshi, it has been compared to the face of a human being. Hardeni...

What are the best steels for Katana？

The best steel for Katana should consider the following points: hardness, toughness, brightness, and whether it can increase multiple grinding processes. Of course, there is also beauty, which is w...