The katana is one of the most beautiful and elegant swords ever created. It is also an extremely effective weapon, combining cutting and thrusting techniques in one fluid motion and allowing the samurai to draw and strike in one motion. It was designed as a response to the changing nature of battle, which demanded quicker reaction from the samurai. Today, katana are used in Japanese martial arts such as iaido and kendo which require a high level of control over the blade to ward off an attack. They are also used in traditional ceremonies such as shodo, which requires the samurai to draw and cut through bamboo training swords known as bokken.
Generally, the term ‘katana’ refers to any single-edged sword with a curved blade that was worn with the edge down and is usually around 60cm or longer. However, some swords with slightly shorter blades (direct distance from the Kissaki to Mune-machi – a notch in the back of the sword) are still called katana and those that are even shorter are referred to as Wakizashi or O-wakizashi.
The creation of a sword is a delicate and complex process that involves balancing three conflicting requirements; to not break, not bend, and to be sharply cut. This process is called jindachi-zukuri and it demands great physical strength, patience and dexterity. Traditionally, swords were quenched in water to achieve this balance, but modern swordsmiths often use oil instead because it is faster and easier. Regardless, the process must be done correctly in order to produce a fine Hamon. Katana sword