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Japanese sword (にほんとう, Nihontou), modified from the Tang Dynasty Tang sword, also known as the sword in Japan (かたな, Katana). All known as the plane broken section of the complex body dark patterned edge, one of the world's three famous blade. Depending on the shape and size, they are categorized as taijutsu, katana (sword), wakizashi (finger pointing), and shuriken (short sword). In a broader sense, they also include Naginata, razors, swords, and guns. They have been used as weapons since ancient times and are also known for their beautiful shapes, and many famous swords are collected as works of art and carry the symbolism of the spirit of the samurai. One of the most distinctive features of Japanese swords, unlike those of other countries, is the artistic sense of the blade itself, in addition to its decorative shape. In Japan, a sword maker is called a "swordsman", "swordsmith", or "sword forger". Catalog [Hidden] Japanese Sword Making Methods Steel Making Water Reduction Exercise Steel Matching Soil Extension Burning In Finishing Forging and Metallurgy Stemming Name-Cutting Japanese Swords and Related Accessories History of Japanese Sword Development Ancient Era Taiyo Era Muromachi Period Classification of Japanese Swords Classification of Japanese Swords by Era Classification of Japanese Swords by Shape Classification of Japanese Swords Classification of Japanese Swords Classification of Japanese Swords Classification of Japanese Swords Classification of Japanese Swords Classification of Japanese Swords Appreciation of Japanese Sword Manufacturing Method Steelmaking Water Reduction Exercise Steel Matching Vegetable Extension Burning Finishing Forging Metallurgy Pawn Stemming Meche Japanese Sword and Related Accessories History of Japanese Sword Development Ancient Era Sword Era Muro Machi Classification of Japanese Swords Classification of Japanese Swords by Era Classification of Japanese Swords by Shape Classification of Japanese Swords Detailed Classification of Japanese Swords Classification of Japanese Sword Manufacturing Classification of Anti Types of Lasting Types of Lasting Types of Lasting Types of Lifting Types of Hat Classification Types of Edge Texts Classification of Japanese Swords About Japanese Swords Name of Japanese Swords Trying Knives Wearing Knives Pendants Pendant Methods of Arrangement of Famous Swords Appreciation

[Edit Paragraph]Japanese Sword Making Methods Japanese swords are made with a high level of skill, and are divided into the following steps: Steel Making The steel used to make Japanese swords is called Wakou (わこう, Wakou) or Tamahagane (たまはがね, Tamahagane). Tamahagane is made in the traditional Japanese clay method. This is a low-temperature steelmaking method, with furnace temperatures not exceeding 1,000 degrees Celsius. This method may seem primitive, but compared to modern high-temperature steelmaking, it produces good, pure steel. However, the steel produced by high-temperature steelmaking is softer and easier to shape, while the steel produced by low-temperature steelmaking is harder and more difficult to shape, so it can be said that the making of Japanese swords is a labor-intensive process, and the quality of these swords is obtained through blood and sweat. Depending on the region and the school, the composition of the steel used may vary. Roughly speaking, jade steel contains the ingredients shown in the table.　Jade Steel Composition Table (WWII: Iron 98.12% - 95.22% Carbon 3.00% - 0.10% Copper 1.54% Manganese 0.11% Tungsten 0.05% Molybdenum 0.04% Titanium 0.02% Silicon Uncertainty Other Traces Mizuheshi is the process of quenching, quenching is known as heat treating, and is referred to in Japan as Mizuheshi (みずへし, Mizuheshi). From a modern material science point of view, this step is considered to be a knife maker's way of controlling the carbon content of the steel.　The cutter hammers the heated Japanese steel into flat sheets about 5mm thick. This may seem like a simple process, but it is not. There are strict limits on the number of times the steel can be heated in order to control its carbon content, and the hardness of wagashi changes as it cools. Only an experienced cutter can accurately grasp the changes in the strength of the hammer, and under the limited number of heats, the jade steel is smelted into a uniformly thick and thin sheet.　Once the steel is formed, the cutter cools it rapidly with water. This is to strip the steel of its excess carbon content. This gives the blade good flexibility and a hard edge that is not easily chipped. The knifemaker has to be very precise about the temperature of the steel and the amount of water used in order to get the right amount of carbon in the material. Exercise The knifemaker will burn red steel block whacking forging, steel block whacking open and then folded up whacking, and so on and so on, chasing to the 10th, there will be 1024 layers of steel, through this step, can be in the steel of sulphur and other impurities and excess carbon and so on to remove, in order to increase the elasticity and toughness of the steel. This is similar to kneading, the more layers you pound, the more uniform the carbon and various ingredients in the steel will be, the iron crystals will be more detailed, and the final forged steel is of uniform quality, up to thousands of layers, and very tough. Steel Matching The shape of a Japanese sword, whether it is the tip or the entire blade, is based on a "round" shape, and the main reason for the curved shape of the blade is the matching of the steel and the quenching. First of all, the sword maker wraps the soft heart iron (Shingane), which is low in carbon content, with the carbon-rich and hard blade gold (Hagane) and leather iron (Kawagane), which is called Tsukurikomi in Japanese, and this dual structure is one of the main characteristics of Japanese swords. This double construction is one of the characteristics of Japanese swords. The outer edge of the blade is made of gold and leather-iron, which makes it sharp and appropriately hard so that it does not bend. The subsequent firing stage controls the difference in volume expansion between the tip of the blade and the rest of the blade by the amount of carbon and the cooling rate of the firing, which creates a strong compressive stress at the tip of the blade, making the blade less prone to breakage and creating the curvature of a machete. Sunobe The shape of the knife is pressed and extended into a long strip, called sunobe, at which stage the basic shape of the knife appears. When this step is completed, the knife maker cuts off the front part to make the tip of the knife. The last step of the fire forging process is the burning in of the "quenching". The knifemaker makes yakibatsuchi (やきばつち, Yakibatsuchi) from clay, charcoal powder, and sharpening stone powder, and then encases the shaped blade in yakibatsuchi. Yakibatsuchi is thin for the blade and thicker for the pick and dong. Basically, the distribution of yakibatsuchi in Japanese swords can be seen from the blade inscriptions on the finished products. The composition of the clay and the method of preparation vary from school to school. The sealed blade is placed in a fire at 750°C - 760°C. The color of the flame is determined by the experience of the knifemaker. The knifemaker judges the temperature of the furnace by the color of the flame, and if the temperature exceeds 800℃, the strength of the knife will be affected. After a specific heating time, the knifemaker will put the knife into the water again to cool rapidly, for another quenching process. Through this process, the knife becomes harder and sharper, the blade is curved, and a very strong layer of "Martensite" or "Martensite" is formed on the surface of the knife. The so-called Martensite is simply a high-temperature crystal structure that has been cooled rapidly, causing carbon atoms to be locked up in the grains in a "metastable" state, so that there is a great deal of tension between the crystals, resulting in a "hard" effect. This process creates a granular pattern at the boundary between the blade and the surface of the knife, which is called Nie (にえ, Nie) in Japanese, as if it were sprinkled with silver sand. Taken as a whole, these tiny white dots form a white mist-like line called nioi (におい, Nioi), which is an important criterion for recognizing the quality of a Japanese sword.　Because of the high level of skill required for this step, the slightest mistake can cause the blade to crack, which would be fatal to the entire sword. In addition, even if the blade is barely formed, it may not produce a beautiful pattern. In order to minimize the number of mistakes, knifemakers now use oil for the searing step. Finishing The knife is now almost shaped, and it is time to move on to more detailed finishing. Forging Pause Adjust the curvature of the finished sintered knife, and give it a rough sharpening by the cutter. At this point, the knife is inspected for minor imperfections, and the shape of the blade is finalized. Stem The part of the blade that is left for the handle to be mounted is called the stem (なかご, Nakago) in Japanese, or it can be written as the center or neutron. The cutter adjusts the shape of the stem and creates a hole for the eye-pin (めくぎあな, Mekugiana) that is used to set the handle of the knife. And carve the polishing eye (やすりめ, Yasurime). This part is prone to rust, and the age of the sword can be roughly determined from the rust. Inscription Generally, a sword maker inscribes his name, place of residence, and the year of manufacture on the stem at the end of the process. Strictly speaking, the inscription is "cut" by a sharp instrument in or "burin" on the stem. Generally, the name and residence of the cutter are inscribed on the surface of the stem (on the outward side of the sword), and the year and month of manufacture and the name of the cutter are inscribed on the inner side, but there are many exceptions to this rule.　When the above steps are completed, the work of the swordsman ends, and the processes of sharpening, sheathing, decorating, and hilt-rolling are carried out by other specialists, and are not part of the work of the swordsman. [edit paragraph] Japanese sword and related accessories Japanese sword cross-section diagram knife accessories including sheaths, small handle, maturity, edge, head, eye through, tsuba and so on.　Among them, the tsuba (つば, Tsuba) is the main accessory, the tsuba is equivalent to the general sword grid or hand guard, its role is: out of the sword and close the sword switch.　It protects the palm and wrist during a fight.　It is a symbol of social honor and nobility.　Before the Azuchi-Momoyama period, the emphasis was on practicality, i.e., the first two items, and later on, the emphasis was on decoration, i.e., the third item. [Edit Paragraph] Japanese sword development history As early as the Tang Dynasty period in China, China's smelting and forging technology and economic development has been unprecedented, expensive Tang sword into this has been the smelting technology of the Han sword Japan, but when the Emperor of Japan to see the performance of superior workmanship Tang sword, but also marveled at: only the Central Plains can cast such a fine sword. Japan then learned the Tang sword forging method, and improve, it became today's one of the world's three famous sword of the Japanese sword. After the Tang Dynasty, the Chinese Tang sword forging techniques were gradually lost (to this day, through the efforts of successive generations of Chinese swordsmiths and swordsmiths, it has been possible to recover the Tang sword with excellent performance). However, the Japanese sword, with its excellent performance, has taken its place among the world's cold weapons and enjoys a good reputation and honor.　The form of the Japanese sword, from the late Heian period, through the Kamakura, Northern and Southern Dynasties, Muromachi, Azuchi-Momoyama, the early Edo period, the middle period, the end of the Shogunate, there has been a great deal of change. Mainly manifested from the straight sword to the curved sword of the transformation, straight sword suitable for stabbing, curved sword suitable for chopping, the reason for such a transformation is mainly due to the change in the style of combat, from the end of the Heian period, in order to suitable for immediate combat, knives are constantly being improved.　From the end of the Heian period to the Kamakura period, there were five major centers of sword making, namely, Yamato, Bizen, Yamashiro, Sagami, and Mino, and many famous craftsmen came from all over the world. Swords made before the end of the Heian period are categorized as "Jangoku" (ancient swords), and their shapes are different from those of today's common Japanese swords in that they have straight blades or double edges. Jango swords are extremely rare and are important archaeological materials.　Iron-made swords were already seen in Japan during the Ancient Burial Mounds period. For example, iron swords have been excavated from the Inariyama Burial Mound in Saitama Prefecture and the Zozan Burial Mound in Shimane Prefecture. The "Kinko Iron Sword" excavated from the Inariyama Burial Mound was made in 471 A.D. to commemorate the service of Emperor Yusuke and has 115 kanji characters engraved on the blade. Most of the swords from this era are rusted.　After the 7th and 8th centuries, the swords and daggers were preserved more completely, and the famous ones are the seven-star swords of the Bengja Jorin sword of Shitennoji Temple, the gold and silver inlaid Shojang long swords of Shosoin Temple, and so on, and it is proved that these swords and daggers were mostly imported from China and Joseon. In this era, the sword of Wu (the general name for southeastern China) was considered to be the best, and Emperor Tyuko wrote a poem in praise of it. At the same time, the influx of foreign forging technology led to a significant increase in the standard of Japanese forging. Shosoin has a collection of ancient swords called "Tang Daisho" and Japanese imitations of these swords called "Tang-like Daisho".　The number of swords from the early Heian period that remain is very small. Academics have not been able to fully elucidate the changes in the style of Japanese swords, or when and how Japan created its unique scimitar. It is generally believed that straight swords were gradually transformed into curved swords in the middle of the Heian Period (around the 10th century) after the Seikei Rebellion and the Tenkei Rebellion. At the same time, the production process was changed from hirazukuri to hosukuri, which is a diamond-shaped sword. The improved production process made the Japanese sword stronger and sharper. Typical styles of this transition period are the "Mawabaki-shaped daggers" with a blade and handle made of a single piece of iron, and the "Koiwamaru" type of sword with a two-edged structure and a curved blade, with the most famous Mawabaki-shaped daggers being the one in the collection of the Ise Jingu Shrine, which is said to have been used by Fujiwara Hidetsugu. The most famous is the one in the Ise Jingu Shrine that is said to have been used by Fujiwara Hideko. The Taijutsu Era During the late Heian Period, especially during the Nine Years' War and the Three Years' War, when the samurai were most active, the power of the samurai clans increased, and as a result, there was a great development of the Japanese sword. In places such as Berjian and Bizen, where high quality iron ore was produced, and in Yamashiro and Yamato, which were centers of politics and culture, different styles of swordsmiths appeared, and the swords of this period were mainly used for dueling on horseback, so they were mostly taijutsu (Japanese swords). Representative works of this period include the "Kodokiri" (made by Yasuzuna of the Bakuji Kingdom, a national treasure of Japan), which was used by Yorimitsu Minamoto to kill the "Sakuton Boy" in Oyama, and the "Koukoumaru" (made by Yamashiro and Yamashiro, a national treasure of Japan), which is said to have been crafted with the help of a fox. "(made by Sanjo Sokin of Yamashiro, destroyed during World War II). In addition to Yasuzuna, Sanjo Koye Sokon of Yamashiro (present-day Kyoto) and Kubizen Tomonari are considered to be the oldest surviving swordsmiths with the names of their makers engraved on them.　The Heian Period swords were characterized by the following features: pickaxe-zukuri, umidou (いおりむね, Iorimune), kokeshi, kyoin, narrow in the front and wide in the back, and beautifully shaped blades.　The early Kamakura period Japanese sword is similar to the end of the Heian period, the Kamakura Shogunate's establishment of the political system of martial arts, so that the sword community is very active. Emperor Toba even set up the Goban Forge, where sword makers were called to forge swords on a monthly basis, actively encouraging the production of swords.　In the middle of the Kamakura period, as a result of the emphasis on usability, the width of the blade was wide, and there was little variation in the overall width of the blade. The blade of the sword was a hog's head cutter, and the quality of the blade was very strong. At this time, the production of short swords began to flourish.　At the end of the Kamakura period, the two invasions of the Yuan army and the collapse of the original political system brought about a great social upheaval, which led to the prosperity of the sword-making industry. The style of Japanese swords of this period was more bold than that of the middle Kamakura period. The wide width of the blade was inherited and developed, the width of the blade varied little, and the cutting edge was longer. The shuriken, katana, and taijutsu were also longer than in other periods.　During the Northern and Southern Dynasties, a large number of large-sized swords called otaito and nodaito, which were different from those of the previous periods, appeared. After Muromachi After the middle of the Muromachi period, the Japanese sword was changed from the taijutsu, which was worn with the blade down, to the katana, which was worn with the blade up. As the demand for swords in Japan declined in peacetime, the quality of swords began to decline as they began to be produced in large quantities as trade goods. The demand for swords swelled again as a result of the renewed wars caused by the Einin Rebellion, and the quality of swords declined even further as a result of the large number of shoddy products that were produced to meet the demand.　During the Edo period, the forging industry flourished in Edo (present-day Tokyo) and Osaka (present-day Osaka), and famous swordsmiths emerged from all over the world. With the continuation of the peace and prosperity, the Japanese sword began to blindly pursue the flashy blade text, gradually detached from the essence of practicality. In addition, the decoration of knives, such as tsuba, kohaku, megane, and matsu, began to develop in this era.　After the riots at the end of the Shogunate, the revivalists who advocated the ancient method of sword forging, centering on Mizushinko Masahide and others, once again developed the method of making Japanese swords with a high degree of practicality. The knives were then called Shinsaichi knives. Just as sword making began to flourish again, the Meiji Restoration began, and with the banning of martial arts fighting in 1873, and the abolition of the sword in 1876, which prohibited the carrying of swords by people other than police and military personnel, the Japanese sword declined rapidly. In modern times, the ancient method of sword making is still popular as a traditional craft. [edit]Classification of Japanese swords by era Jyoukotou (じょうことう，Jyoukotou)：Often not included in the list of Japanese swords, refers to the ancient sword before the knife. The main type of sword is the straight sword, the large sword, etc. A print depicting the scene of sword making in the Edo period can occasionally be seen in the reverse of the sword.　Kodou (こどう, Kodou): refers to Japanese swords made before Keicho. Before the middle of the Muromachi period, the main type of sword was the taijutsu.　Shintou (しんとう, Shintou): Swords made after Keicho.　Shinshintou (しんしんとう, Shinshintou): A sword made according to the ancient sword forging method advocated by Masahide Mizushinko, and variously referred to as the Japanese sword of the late 18th and early 19th centuries, the end of the Shogunate period.　Gendaitou (げんだいとう, Gendaitou): Swords made after the abolition of the sword in 1876.　Showa Swords (しょうわとう、Syouwatou): A type of sword that is not included in the category of artistic swords, but is used mainly as a military sword. There are various ways to make them. Various types of Japanese swords are categorized by their shapes, and are placed in different directions because the inscriptions are chiseled in different directions.　Tachi (たち, Tachi): Generally longer than a sword, the blade is more curved. There is no hard and fast rule on how to wear a tachi, but in order to make it easier for cavalrymen to draw their swords and slash enemies on the ground, the tachi is usually worn with the edge facing downward and hanging below the belt. Japanese swords are divided into front and back, and the front of the taijutsu is the right side. The position of the inscription is key. If you cut first and point upward, and view the blade as the front of the sword, the inscription of the taijutsu is on the right side of the blade.　Mogatame: A taijutsu with both a stem and a handle (Tsuka) that existed during the transition from a straight to a curved blade.　Owamaru Shaped Taijutsu: It is made of pickaxe from the blade area to the object, and the blade is double-edged. The blade is slightly curved and is a type of sword in the transition period from straight to curved swords.　Sword (Katana): Also known as a sword (Uchikatana), generally shorter than the taijutsu, the blade is also less curved. In order to achieve the fastest possible draw, the sword is traditionally carried with the edge facing upwards, and the sheath is inserted into the belt. If the blade is pointed upwards first, and the edge is seen as the front of the sword, then the left side of the blade is considered to be the front side. So the front of the sword is also the left side. The modern classification refers to knives with a length of 60cm or more (the length of the blade: the straight-line distance from the cutting edge to the blade's edge).　Wakizashi (わきざし, Wakizashi): Also known as Wakizashi, this is a sword with a length of 30cm or more, but less than 60cm.　Tantou (たんとう、tantou): A sword with a length of 30cm or less. In addition, knives made by the hirazukuri method that are 30 cm or longer but do not have a reverse blade, commonly known as a katana, are also often categorized as katanas. [edit paragraph] Types of Japanese swords Shinogidukuri (しのぎづくり, Shinogidukuri), also known as Hondukuri (ほんづくり, Hondukuri), is the most common form of Japanese sword. It is thought to have evolved from the kiri-zukuri.　Hirazukuri (ひらづくり, Hiradukuri) The blade has a flat surface with no visible pick and no horizontal handles, and is a common shape for short knives and kawakis. There is no pick. Hiradukuri knives were also rarely seen between the middle and the end of the Muromachi period.　Katashinokidukuri (Katashi no Kizukuri, Katashinokidukuri) Single-sided blade with one side pickaxe and one side flat.　Kirihadukuri (きりはづくり, Kirihadukuri) A shape in which the pick is oriented more towards the blade. It is common among the ancient knives.　Sakkimorohadukuri (さっきもろはづくり、Sakkimorohadukuri) The part of the blade near the front of the knife is double-edged like a sword. It can take up half the blade.　Syoubudukuri (菖蒲づくり) The shape of a pick-axe with the horizontal part of the hand removed. The shape resembles a calamus leaf, hence the name. It is common in short knives.　Kanmuri-otoshizukuri (冠落造, kanmuri-otoshizukuri)