How the Japanese Katana Sword is Made

In recent years the japanese katana sword has experienced a resurgence in popularity and appreciation as a symbol of culture and samurai warrior heritage. But while most people know the katana as a ceremonial weapon, many don’t realize its meticulous manufacturing process and the months of skilled craftsmanship it takes to complete.

A Katana is a long sword used for cutting, typically ranging from about 35 to 40 inches in length. It is distinguished by its curved blade, which allows the wielder to cut with one hand while gripping the handle with the other. The curved edge also lends itself to a more precise and powerful thrust, as opposed to a straighter swing.

To make a Katana, the steel is heated to high temperatures in a furnace called a forge. Section by section the steel is hammered with a light hammer called a Kozuchi, to give it the rough shape of a sword: the Mune (back of the blade), Hirachi (blade side), and Shinogichi (ridge line). The smith carefully modifies the curvature of the blade after the forging is finished.

After a short cooling period, the sword is ground with a smoothing stone to remove oil and fat and then polished with straw ash and water to smooth the surface. Once the sword is finished, it is rated by an authority of that period to determine its quality. Examples of rated swords include the 1702 Hon'ami Kochu (Hon’ami of Kochu) sword, the 14th century Nagasone Kotetsu, and the 'Kissaki moroha-zukuri' Katana made by Motoshige of Bizen Osafune.More information here