Frequently Asked Questions

The katana is simple and elegant, typically characterized by a curved blade and a single-edged blade. It emphasizes the sharpness and strength of the blade, but also considers the proportion and balance of the sword body. Making samurai swords requires the dedication of skilled craftsmen.

1.Keep it clean: Gently wipe the blade and handle with a Kleenex brush to remove dirt and fingerprints. Avoid using chemical cleaners or water directly on the blade to avoid damage.
2.Rust prevention: Apply protective oil or rust prevention agent regularly to ensure that the blade surface remains dry and smooth. For long-term storage, store in a dry, well-ventilated place.
3.Display and storage: If you choose to display your katana, use a dedicated stand or display case and avoid prolonged exposure to direct sunlight and high temperatures. Proper storage methods can extend the service life of the blade and maintain its appearance.

A Wakizashi is a traditional Japanese short sword or dagger, similar to a katana but shorter in length. It typically has a blade length between 30 and 60 centimeters (12 to 24 inches). The Wakizashi was traditionally worn by samurai as a companion sword to the longer katana. It served various purposes, including close-quarters combat, ceremonial functions, and as a symbol of the samurai's honor and social status.

A Tanto is a traditional Japanese dagger or short sword, characterized by its relatively short blade and sharp tip. Its blade length is usually less than 30 cm (12 in). The Tanto was historically a secondary weapon carried by samurai, alongside the katana and knife. It has a variety of uses, including self-defense, close combat. Tanto blades vary in design and construction, but they are usually single-edged.

This type of steel is relatively soft but can still function like a combat-ready sword. If crafted by a skilled bladesmith with advanced forging techniques, even such carbon steel can be highly effective. However, the downside is that they cannot maintain their sharpness like other types of steel.

The most commonly used carbon steel for swords is 1060 because it strikes a balance between elasticity and hardness. If the correct tempering method is used, it is the best carbon steel for making functional swords. It also retains its hardness. It also has enough performance to make a katana.

It is a huge upgrade over the 1045, and as long as it is properly cleaned and maintained, it is the best novice sword steel to consider.

A blade made from T10 tool steel is exceptionally hard, with a relatively high carbon content that gives it tremendous strength. While it does require proper maintenance, its resistance to scratches and wear is significantly enhanced due to the presence of tungsten. Samurai swords crafted from this steel undergo clay tempering treatment. This ensures that the blade's edge remains hard and sharp .

A Full Tang Katana refers to a katana sword where the tang, which is the portion of the blade that extends into the handle, extends fully to the end of the handle. In other words, the tang runs the entire length of the handle, providing maximum strength and stability to the sword.

A clay tempered katana, also known as "hamon," refers to a traditional Japanese sword-making technique where a layer of clay is applied to the blade before it is heated and quenched. This process creates a temperature gradient across the blade during quenching, resulting in differential hardening. The portion of the blade covered with clay cools more slowly, while the exposed edge cools rapidly, creating a hard cutting edge and a softer, more flexible spine. This differential hardening technique produces a visible line called the hamon, which is characteristic of Japanese swords. Clay tempering enhances the blade's overall strength, resilience, and sharpness, making it a prized feature of high-quality katana swords.

All our swords are from Longquan, China. There are more than 2,000 years of sword making history here, and there are many swords legends. We have rich production experience and chains.

Hamon refers to a line or pattern on the blade of a Japanese sword. It is created by differential hardening techniques during the forging and quenching processes, resulting in varying hardness and crystalline structures along the edge. Typically, it consists of different hardness zones between the cutting edge (ha) and the back (mune), providing the blade with a hard cutting edge and a softer spine due to the rapid cooling during quenching of the cutting edge. Hamon is not only a signature feature of Japanese swords but also a significant aspect of their aesthetics and craftsmanship.

In Japan, this type of steel is called "Tamahagane", which is a high-carbon steel made using the traditional smelting method. Tamahagane is produced by smelting iron ore and charcoal in a smelting furnace, resulting in a steel with unique textures and composition, suitable for crafting high-quality Japanese swords. Tamahagane is highly esteemed for its purity and the complexity of its manufacturing process, making it one of the ideal materials for crafting traditional Japanese swords.

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Yokote, in Japanese it literally means "a horizontal hand". It's the result when forging the Kissaki.

The yokote is the small line that marks the start of the blade tip (Kissaki). It acts as a line of separation between the katana blade’s body and the tip of the blade. The Yokote is the point where the tip of the blade essentially begins. It’s a signature feature of the Shinogi Zukuri katana.  Yokote katana

Improved cutting ability: The curved blade of a katana allows it to make more effective slicing cuts. When a curved sword is drawn through a target, the curvature increases the length of the cutting edge that makes contact with the target, resulting in a more efficient cut.

Easier to draw: The curve of the katana makes it easier to draw from its scabbard (saya) quickly and smoothly. This is particularly important in situations where a swift reaction is needed, such as in close combat or when defending against surprise attacks.

Enhanced balance and control: The curvature of the katana shifts the weight distribution of the sword, which provides better balance and control for the wielder. This improved balance allows the wielder to perform quicker and more precise strikes.

Essentially, you get what you pay for. Several factors directly influence the cost of a katana: the swordsmith, the tempering process, the level and type of polish, the details of the hamon, edge creation, blade shaping, the material of the blade, handle, samegawa, tsuka, mekugi pins, furniture, saya and saya cap, furniture production method, furniture finish, included/excluded furniture pieces, final furniture fit, saya fit and profile, saya ornaments, and the production location.

Grind represents the grind level of the blade surface, generally ranging from 8, 9, 10, 11, 12, mirror finish, to 13. These are our site's reference values, as definitions can vary between different manufacturers. Our level 13 is the highest level. Typically, levels 10, 11, and 12 are used the most. The higher the value we indicate, Grind quality.