Among the japanese swords, katana is unique in that it is not only a weapon, but also an art object. Forging a sword requires more than physical strength; it takes patience, dexterity and a refined eye for the beauty of a finished blade. The process starts with melting iron and charcoal in a clay tatara furnace, which produces steel called Tamahagane. Tamahagane is unique in that it contains varying levels of carbon, allowing the smith to achieve the three highly sought qualities: not to break, not to bend, and a razor sharp cutting edge.
After hammering and cooling, the smith creates a Mune (blade) and Shiogichi (ridge line). A Togi-shi polisher removes black taint and unevenness on the surface of the metal, while a Saya-shi craftsman adds an appropriate sheath. This completes the Katana.
A katana is usually quenched in water, unlike Western swords that are quenched in oil. Quenching in water reduces failure during the forging process and allows the smith to achieve a fine Hamon, the pattern on the blade’s surface.
After the end of World War II, a Japanese law was passed banning sword making and sword-related activities, but swords were soon recognized as important cultural assets, and production resumed in 1953. Today, a Katana can be found in museums and private collections around the world. Best Katana