What is the name of Japan's national sword? There is more information about the famous Dao.

Japanese Dao (にほんとぅ, Japanese head) was improved from tangdao in the Tang Dynasty and is also called Tatsu Yamashiro in Japan. Known as the plane-broken dark grain blade, it is one of the three famous blades in the world. According to the shape and size, it can be divided into too big knife, beating knife (knife), threatening difference (threatening finger) and short knife. Broadly speaking, it also includes long scrolls, razors, swords, guns and so on. Since ancient times, as a weapon, many famous knives have been collected as works of art, which contains the symbolic meaning of a samurai soul. Different from other countries' knives, one of the biggest characteristics of Japanese knives is that besides the appearance decoration, the blade itself also shows a sense of art. In Japan, knife work is called "knife work", "knife work" or "knife forging" Catalogue [Hidden] Japanese Knife Making Method Steel-making and Water-reducing Practice Steel-mixing, Plain Burning, Stewing, Carving and Related Accessories The development history of ancient Japanese knives, the classification, age classification, shape classification, detail classification, reverse classification, use classification, hat classification and appreciation of famous knives after Taidao era. Japanese Knife Making Method Steel-making and Water-saving Practice Steel-mixing, plain burning, forging and stewing, carving knives and related accessories The development history of ancient Japanese knives, the classification, age classification, shape classification, Japanese knife detail classification, reverse order classification, use classification, hat classification and appreciation of famous knives after Taidao era.

[Editor's paragraph] The production method of Japanese knives has a high technical level in the production method, which is divided into the following steps: steelmaking, which is called steel (わこぅ, tile mouth) or jade steel (たまはがね). Jade steel is made of traditional Japanese. This is a low-temperature steelmaking method, and the furnace temperature does not exceed 1000℃. This method seems primitive, but compared with modern high-temperature steelmaking, it can produce good steel with pure quality. But the steel produced at high temperature is soft and easy to make, while the steel produced at low temperature is hard and difficult to make. It can be said that making Japanese knives is a labor-intensive fortification, and the quality is exchanged for blood and sweat. According to different regions and schools, the composition of steel used will be different. Generally speaking, the composition of Yugang is shown in the table. Composition Table of Jade Steel (World War II: iron 98. 12%-95.22% carbon 3.00%-0. 10% copper 1.54% manganese 0.1%tungsten 0.05) Knife makers hammer the heated steel into a flat plate with a thickness of about 5 mm, which seems to be a simple process, but it is not. In order to control the carbon content of steel, the heating times are strictly limited. Moreover, the hardness of steel will change when it is gradually cooled. Only experienced knife workers can accurately grasp the change of hammering strength and forge jade steel into thin slices with uniform thickness under limited heating times. After the steel plate is formed, the cutting machine coupling will be quickly cooled with water. Excess carbon-containing parts in steel can be peeled off. The blade is elastic, hard and not easy to have gaps. Knife-making workers must master the temperature and water consumption of steel plates very accurately in order to obtain materials with appropriate carbon content. The moving knife will forge the red-hot steel block, and then fold it and beat it. Repeat this for the first time 10, and there will be 1024 layer steel. Through this step, impurities such as sulfur and excess carbon in steel can be removed, thus increasing the elasticity and toughness of steel. It's like kneading dough. The more layers are knocked, the more uniform the carbon and various components in the steel are, and the more detailed the crystallization of iron is. Finally, the forged steel will have a uniform quality, reaching thousands of layers, which is very strong. The shape of Japanese knife with steel is based on "circle" whether the tip or the whole blade, and the bending of the blade is mainly caused by steel matching and quenching. First of all, the knife maker uses hard and carbon-rich Shingane and Kawagane to change the soft core with less carbon content. The outer blade gold and skin flap make the knife sharp, moderate in hardness and not bent. In the subsequent sintering stage, the volume expansion difference between the tip and other parts is controlled by the carbon content and the cooling rate of penetration, which makes the tip generate strong compressive stress, makes the tip not easy to be damaged, and forms the curvature of the machete. すのべ Make the shape of the knife into a strip and extend it into a strip, which is called Su Yan. At this stage, the prototype of the knife basically appeared. After this step is completed, the cutter union will cut off the front part to make the tip of the knife. The last fire forging process of firing "quenching". First, the cutter uses the powder of clay, charcoal powder and grindstone to prepare Yakibatsuchi, and then the molded cutter body is sealed with the Yakibatsuchi. The soil used for blades is thin, and the soil used for pickaxes and buildings is thick. Basically, we can see the distribution of the blade soil burned by Japanese knives from the blade text of the finished product. Different genres have different compositions and modulation methods. Put the sealed blade in a fire at 750℃-760℃. Knife workers judge the temperature in the furnace by the color of the flame. If the temperature exceeds 800℃, it will affect the strength of the knife. After a certain heating time, the knife maker will put the knife in water to cool quickly and then carry out a quenching process. Through this step, the knife becomes harder and sharper, the knife body produces radian, and a very strong layer of "Maddens crystal" or "martensite" is generated on the surface of the knife. In short, the so-called Maddens crystal (Martian grain) means that the high-temperature crystal structure appears "metastable state" because of rapid cooling, so there is great internal tension between crystals, resulting in "hard" effect. After this step, a granular pattern similar to silver sand is produced at the junction between the blade and the blade surface, which is called "Nie" in Japanese. Generally speaking, these tiny white dots form a white line called (にぉぃ, Nioi), which is an important basis for appreciating the quality of a Japanese knife. Because of this step, the technical requirements are very high, and a slight slip may cause the blade to crack, causing fatal damage to the whole knife. In addition, even if it is barely formed, it may not be able to produce beautiful patterns. In order to reduce mistakes, knife workers often use oil to burn this step now. At this point, the knife has been basically formed and needs to be transferred to more detailed deep processing. Forging adjusts the bending degree of the finished cutter, and the cutter performs rough cutting. At this point, check and trim the tiny defects and the shape of the cutter body, and enter the final adjustment stage. The part of the stem where the handle is installed is called Nakago in Japanese, and can also be written as center and neutron. The cutting machine adjusts the shape of the stem and opens a Mekugiana when embedding the handle. And engraved with eyes (やすりめ, Yasurime). This part is easy to rust, and the age of the knife can be roughly judged according to the rust. Finally, the general knife worker will engrave his name, residence and production date on the stem. Strictly speaking, the inscription was "cut" or "chiseled" on the stem with a sharp weapon. Generally, the name and residence of the knife maker are marked on the surface (the outward side is the table when the knife is worn), and the production date and the name of the tool holder are marked on the inside, but there are exceptions. After the above steps are completed, the work of the tool is over, and other processes such as grinding, sheathing, decoration and winding are all the responsibility of others, which are not within the scope of the tool. [Edit this paragraph] Japanese knives and related accessories Japanese knives cross-sectional drawings Knife assembly parts include scabbard, small handle, handle, blade, head, eye penetration, shovel and so on. Among them, the sword is the main accessory, which is equivalent to the general sword lattice or hand guard, and its function is to open and close the knife. Protect your palms and wrists when fighting. A symbol of social status, honor and nobility. Before Antu Taoshan era, it focused on practicality, that is, the first two items, and later it focused on decoration, that is, the third item. [Edit this paragraph] The development history of Japanese Dao was as early as the Tang Dynasty in China, and China's smelting and forging technology and economy developed unprecedentedly. Expensive tangdao was introduced into Japan, where han dao's smelting skills had been acquired. However, when the Japanese Emperor saw tangdao with superior performance and exquisite craftsmanship, he also exclaimed: Only the Central Plains can cast such a beautiful sword. Japanese immediately learned from tangdao's forging method and improved it, becoming one of the three famous knives in the world today. After the Tang Dynasty, China's tangdao forging skills were gradually lost (today, with the efforts of swordsmen in China, tangdao with excellent performance has been restored). However, Japanese Dao has a place in the world's cold weapons with its excellent performance and enjoys a high reputation. From the late period of heian period, the form of Japanese Dao changed greatly after the early, middle and late periods of Kamakura, Southern and Northern Dynasties, Muromachi, Antu Taoshan and Edo. The main performance is the change from straight knife to curved knife. A straight knife is suitable for stabbing and a machete is suitable for swinging. The main reason for this change is the change of combat mode. Since the end of the peace, the knife has been continuously improved to fight immediately. From the late heian period to the Kamakura era, there appeared five Japanese knife centers: Yamato, Beiqian, Shancheng, Xiangmo and MINO, and famous craftsmen from all over the world came forth in large numbers. The sword before the end of ancient heian period was classified as Gu Jian, and its shape was different from the common Japanese sword, either with a straight blade or a double blade. Ancient knives are extremely rare and are important archaeological materials. Iron swords have appeared in Japan's ancient grave era. For example, iron swords have been unearthed in Inayama tombs in saitama and Yamagata tombs in Shimane Prefecture. The "Jin CuO Ming Iron Sword" unearthed from the ancient grave of Daoshan was made in 47 1 year, to commemorate the achievements of serving Emperor Xionglue. The sword is engraved with the Chinese characters 1 15. Most swords of this era have rusted. The swords after the 7th-8th century are relatively well preserved, including Tian Zijia's four famous seven-star swords, namely, the gold, silver, bronze and Tang Longjian swords of Zhengcangyuan. According to research, most of these swords were imported from China and North Korea. In this era, the Dao of Wu (the general name of southeast China) is considered to be the best, which was praised by Emperor Tugu in his poems. At the same time, the influx of foreign forging technology has greatly improved the forging level in Japan. There are a number of ancient knives named "Tang broadsword" and Japanese antique knives named "imitation Tang broadsword" in Zhengcangyuan. The number of swords left over from heian period's early days is quite rare. Academic issues such as the change of Japanese sword style and when and how Japan created a unique machete have not been fully understood. It is generally believed that in the middle period (about 10 century), after the Taiping Heavenly Kingdom Uprising and the Tianqing Uprising, the straight knife gradually became a machete. At the same time, the manufacturing process has changed from flat to diamond-like pickaxe. The improvement of manufacturing technology makes Japanese knives stronger and sharper. The typical style of this transition period is the "Mao-shaped broadsword" with the blade and handle made of a whole piece of iron, and the "Xiaowu Pill" knife with the first two blades and the reverse bending of the blade. The most famous broadsword used by Fujiwara Hideki in Ise Shrine is the Mao-shaped broadsword. In the late Heian period of Taidao era, especially in the period of "the war of the first nine years" and "the war of the last three years", the influence of samurai family increased, which led to the great development of Japanese Dao. For example, Botswana and Beiqian have different schools of fencing, which produce high-quality iron ore, as well as Shancheng and Yamato, which are political and cultural centers. At this time, Japanese Dao is mainly used for instant decisive battle, so it is mostly too Dao. The representative works of this period include Boy's Chop (the security system of Japan's national treasure Bulongguo) by Yuan Laiguang, who beheaded the boy with wine, and Kogitsunemaru (the three clan systems of Shancheng State were destroyed in World War II), which is said to have been built by the fox. Apart from Angang, three small smelters in Shancheng (now Kyoto), such as Kyoku and Youcheng, are considered to be the oldest knives with the names of the manufacturers engraved on them. The characteristics of Taidao in Heian period are: pickaxe, Anton (ぃぉりむねね, Iori Yagami), small cutting first, Beijing opposing, narrow front and wide back, and beautiful knife shape. Japanese Dao in the early Kamakura period is similar to that in the late heian period. The establishment of the samurai political system of Kamakura shogunate made the sword world very active. The emperor of Gotobajoko even set up Imperial Forging, called the knife maker to forge knives every month, and actively encouraged knife making. In the middle of Kamakura period, due to the emphasis on practicality, the width of the knife changed little. The blade was cut by the pig first, and the quality is really vigorous. At this time, the production of short knives began to flourish. At the end of Kamakura era, the invasion of two yuan people and the collapse of the original political system brought great social turmoil and made the knife-making industry prosper. Japanese Dao in this period is more bold than that in the middle of Kamakura. Inherited and developed the characteristics of small change of knife width and longer cutting. Short knives, knives and knives all have the same feature, that is, they are longer than other periods. During the Northern and Southern Dynasties, a large number of broadswords, called Madam Dao and Ye Taidao, appeared. After the mid-Muromachi period, Japanese knives changed from too big knives with downward blades to broadswords with upward blades. Due to the transition to peacetime, Japan's demand for swords decreased, and Japanese knives began to be mass-produced as trade commodities, so the quality of Japanese knives began to decline. The war triggered by Ren Ying Rebellion broke out again, the demand for swords expanded again, and a large number of shoddy products appeared to meet the demand, which made the quality of Japanese swords even lower. During the Edo period, the forging industry flourished in Edo (now Tokyo) and Osaka (now Osaka), and famous knife workers emerged everywhere. With the continuation of the Millennium, Japanese knives began to blindly pursue gorgeous blade writing, and gradually divorced from the practical essence. In addition, in this era, the decoration of tools such as shovels, small handles, holes and clips began to develop. After the uprising at the end of the curtain began, Shui Xin's son Zheng Xiu and others advocated restoring the forging method of ancient knives and carrying forward the practical Japanese knife-making method again. After that, this knife is called a new knife. Just as the knife-making industry flourished again, the Meiji Restoration began. 1873 it is forbidden to fight, 1876 it is forbidden for people other than police and soldiers to carry knives. As a result, Japanese knives declined rapidly. Modern as a traditional craft, the ancient knife-making method is still popular everywhere. [Edit this paragraph] Japanese Dao can be classified into ancient Dao (じょぅことぅぅぅぅぅぅとぅぅぅぅぅぅぅぅぅぅ1235 Mainly with straight knives, occasionally you can see the broadsword with reversed knives and other prints depicting the knife-making scene in the Edo era. Kodou: refers to the Japanese Dao before Qingchuang. Before the mid-Muromachi period, it was mainly Taiwan Island. New Dao (letterhead) celebrates long Dao. 々しんしんとぅ, letterhead: forged by ancient knife method according to the recommendation of Shui Xin's son Zheng Xiu. Otherwise, it refers to1late 8th century to1early 9th century. Modern Dao (げんだぃとぅぅポ): There are also various sayings, generally referring to the Dao made after 1876 in Japan. Syouwatou: As an artistic sword, it is a weapon knife mainly used for sabre. There are many ways to make it. According to the shape, all kinds of Japanese knives are placed in different directions because of the different directions of inscription. Tachi: Generally, it is longer than a knife, and the radian of the blade is also higher. There is no hard and fast way to wear a knife. However, in order to facilitate the cavalry to cut down the enemy on the ground, Taidao is usually worn with the edge down and hung under the belt. Japanese Dao is divided into front and back, and the front of Taidao is the right side. The location of the inscription is the key. If you point up first, take the blade as the front of the sword, and the inscription of Taidao is on the right side of the blade. Hairy Taidao: Tsuka with the function of stem exists in the transition period from straight knife to curved knife. Small black pill-shaped Taidao: From the pickaxe to the object, the front is double-edged. Slight bending is a kind of knife in the transition period from straight knife to curved knife. かたな (Tatsu Yamashiro): Also known as ぅちかたな (internal knife), it is generally shorter than Taidao, and its blade curvature is also lower. In order to achieve the fastest drawing speed, it is traditionally worn with the blade facing upwards and the scabbard inserted in the belt. If you point up first, take the blade as the front of the sword, and the inscription is on the left side of the blade. So the front of the knife is the left. According to modern classification, it refers to knives with a knife length of more than 60cm (knife length: first refers to the linear distance to the building area). Wakizashi: also known as threatening finger, refers to a knife with a length of more than 30cm and a width of 60cm. Tantou: A 30 cm long knife. In addition, the knife made by flat method is more than 30cm in length, but there is no knife reverse, so it is often classified as short knife. [Edit this paragraph] The classification of Japanese knives (しのぎづくり, Shinogidukuri) is also called Japanese knives (ほんづくり, Hondukuri). It is thought to have evolved from the cutting blade. Hiradukuri's blade is like a flat fragment, without visible pickaxe ribs and the usual shape of cross hand, short knife and small threat. There is no choice. In the middle and late Muromachi period, flat knives were also rare. Katashinokidukuri (かたしのきづくり) has a single oblique front, one side is made of picks and the other side is flat. Kirihadukuri (kirihadukuri) picks prefer blades. Common in ancient knives. The part near the front of Sakkimorohadukuri is double-edged like a sword. You can pick up half a blade. Acorus calamus (Syoubudukuri) is shaped by removing the horizontal hand part of the pickaxe. Shaped like calamus leaves, hence the name. Common in short knives. Crown Waterfall (かんむりぉとしづくり,