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The katana belongs to the nihontō family of swords, and is distinguished by a blade length (nagasa) of more than 2 shaku, approximately 60 cm (24 in). [9] Katana can also be known as dai or daitō among Western sword enthusiasts, although daitō is a generic name for any Japanese long sword, literally meaning "big sword". [10]
The steel used in sword production is known as tamahagane (玉鋼:たまはがね), or "jewel steel" (tama – ball or jewel, hagane – steel). Tamahagane is produced from iron sand, a source of iron ore, and mainly used to make samurai swords, such as the katana, and some tools.
The hamon outlines the transition between the region of harder martensitic steel at the blade's edge and the softer pearlitic steel at the center and back of the sword. This difference in hardness is the objective of the process; the appearance is purely a side effect.
Blades whose length is next to a different classification type are described with a prefix 'O-' (for great) or 'Ko-' (for small), e.g. a Wakizashi with a length of 59 cm is called an O-wakizashi (almost a Katana) whereas a Katana of 61 cm is called a Ko-Katana (for small Katana; but note that a small accessory blade sometimes found in the ...
The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use. It can easily be sharpened to a shaving sharp edge. Carbon steel is a popular choice for rough-use knives and cheaper options.
nagamaki (長巻, "long wrapping") – a large sword with a usually katana-sized blade and a very long handle of about equal length. Successor design to the ōdachi/nodachi. naginata (薙刀, 長刀) – polearm wielded in large sweeping strokes. Typically with a wide blade, long tang and without yokote. It often has a distinctive carved groove.