As with the blade, the tsuka is also divided into many small sub-sections. The tsuka is the other main part of the katana. In this post, you can find out more about clay tempering and sword steels. Traditional Japanese katanas are differentially tempered to increase the durability of the sword. By differentially tempering a sword a line is created that separates the part of the sword that was covered in clay and the uncovered part. The hamon line is a side-effect of clay tempering the blade. Like the fuller of a medieval sword, its primary function is to reduce the weight of the sword. The hi is a groove carved into the blade. Hi/Bo-Hi Different katana, original one didn’t have a Bo-Hi It is measured in a straight line from the kissaki (point) to the habaki/munemachi.Ībove you see an image of the nagasa measurement on the basis of one of my own katana. The sori is not a real part of the sword. The Shinogi-Ji is the area between the shinogi and the mune (back). At this line the blade transitions from the angled portion of the cutting edge to the flat section from the back of the sword.īlades that do not have a shinogi are called Hira-Zukuri. Typically it is closer to the back (mune) than to the cutting edge (hasaki). The shinogi is the ridge running along the the sword.
The equivalent to the European sword is called debole. The Mono-Uchi is the third of the blade that is closest to the kissaki (point). This is the part of the sword between the ridge (shinogi) and the temper line (hamon). Instead of a sharp edge used for cutting it is the blunt back edge of the blade. The mune is exactly the opposite of the hasaki. Hasaki, also called Ha, is the tempered cutting edge of the blade. On some katana types, the tip of the blade is rather used for slicing instead of thrusting.
Most katanas have a yokote although there are some exceptions. The Yokote is the dividing line between the kissaki (point) and the body of the blade. Only differentially hardened katanas have a temper line. The Boshi is the temper line of the kissaki. Otherwise, the blade could only be used for cutting, which severely reduces the options the wielder has.Īfter all, every katana has a kissaki. It is designed to improve the lethality of the blade, by adding the possibility for thrusting attacks. The kissaski plays a key role in the enormous cutting abilities of a katana. While European swords usually form their point in the centre, the kissaki lies on the edge of the blade. In contrast to the medieval swords, the shape of the blade tip is different. In case you want to learn more about sword steels and forging techniques you can check it out. This gives the katana a very special look and makes the parts of the blade quite different in comparison to European swords.įurthermore, Japanese swordsmiths used a forging technique called differential hardening, which creates the look the katana is most famous for. Since a Sword with more than 1% of carbon becomes too brittle. Thus, the Japanese swordsmiths had to come up with a solution to reduce the carbon content. Traditional Japanese Katanas were forged from steel containing more than 4% of carbon. Obviously, the blade is the most important component of a sword. In this section, you will find detailed information on all the parts and components of a samurai sword. Saya – Scabbard of the sword used to protect the blade. First things first, a katana has three main parts.īlade – Steel component of the katana which is used for cutting.
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