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General ・ Beginner
Ten questions covering the fundamentals of Japanese swords: blade parts (hamon, jigane, nakago, habaki, kissaki), length-based classification (tachi/uchigatana/wakizashi/tantō), shirasaya vs koshirae, tamahagane and tatara iron-making, and the NBTHK authentication grades.
The tantō is defined as having a blade under 1 shaku (~30.3 cm), making it the shortest category of Japanese swords. Wakizashi ranges from 1 to 2 shaku; uchigatana/katana is 2 shaku or longer; tachi are typically around 2.5 shaku. (Source: Touken World, 'Types of Japanese Swords')
The tachi is worn edge-downward, suspended from the belt — a method called 'haku.' In contrast, the uchigatana/katana of the Edo period is thrust edge-upward through the obi ('sasu'). This difference is also reflected in where the mei (smith's signature) is engraved: on the outer (佩表) face of the tachi. (Source: Touken World)
Hamon is first divided into two major categories: 'suguha' (straight temper line) and 'midare-ba' (irregular/undulating temper line). Midare-ba encompasses sub-types such as chōji, gunome, and notare. 'Nie' and 'nioi' refer to the crystalline particles that form the hamon, not classification categories. (Source: Nagoya Token Hakubutsukan)
The nakago is the root portion of the blade that fits inside the hilt (tsuka), and is where the smith engraves the mei (signature), date, and origin. The mekugi-ana (peg hole) is also drilled through the nakago to anchor it to the hilt. The nakago and its inscription are crucial evidence in sword authentication. (Source: Nagoya Token Hakubutsukan)
The habaki is a metal collar fitted between the blade and the mouth of the scabbard (koiguchi). It keeps the blade from slipping out unintentionally while also preventing the blade from touching the interior of the scabbard. It is considered the most essential component among sword fittings. (Source: Nagoya Token Hakubutsukan)
Shirasaya, also called 'yasume-zaya' (rest scabbard), is made from plain honoki (magnolia) wood without lacquer. Its breathability makes it ideal for storing blades long-term without rust. By contrast, koshirae is the decorated mounting assembly (tsuba, hilt wrapping, lacquered saya) used for wearing and display — its lacquered airtight surface makes it unsuitable for long-term storage. (Source: NBSK 'Shirasaya and Koshirae')
Tamahagane is produced from 'masa-satetsu' (iron sand) using Japan's traditional tatara iron-making process, fueled by charcoal. From approximately 10 tonnes of iron sand, only about 900 kg of high-quality tamahagane is obtained. Today, the NBTHK maintains this tradition through the 'Nittohō Tatara' facility in Shimane Prefecture. (Source: Touken World 'History of Tatara Iron-making')
The NBTHK's current authentication grades (since September 1982), from lowest to highest, are: Hozon → Tokubetsu Hozon → Jūyō Tōken → Tokubetsu Jūyō Tōken. The highest grade (Tokubetsu Jūyō) is examined only once every two years; as of 2021, only 1,143 swords had achieved it. Note that 'Kichō' and 'Tokubetsu Kichō' belong to the retired pre-1982 system. (Source: NBTHK official 'Flow of Examination')
The kissaki is the pointed tip of the blade, specifically the section beyond the yokote (horizontal ridge line). It is classified by size and shape: ko-kissaki (small), chū-kissaki (medium), ō-kissaki (large), and ikubi-kissaki (short boar-neck type). It is one of the most artistically valued parts of a blade and reflects the era and school of the smith. (Source: Touken World 'Kissaki')
Jigane refers to the surface steel texture (hada) visible on the flat body of the blade (ji), below the hamon. The folding pattern created through repeated forging produces textures classified as itame (wood-grain), masame (straight-grain), mokume (burl), and others. Jigane characteristics are key indicators of a blade's school, region, and era. (Source: Hyogo Prefectural Museum of History)