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Layered steel forms a wood-grain pattern when the blade is filed and polished Blue mokumegane steel, showing knot-like patterns in the metal. Metallurgy did not arise as a science until the early 20th century. Before this, metallography was the primary method used for studying metals. Metallography is the study of the patterns in metals, 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.
The Chinese swords had edges made of crucible steel similar to the metal found in Damascus swords, which were welded to a back of soft iron, to give both a hard and strong cutting edge but keeping the rest of the sword soft to prevent breakage. These produced a very hard and visible patterned-edge with a very visible transition at the weld, due ...
The weaponized form is shorter, measuring only the length of a forearm. Traditionally made from bamboo or wood, they may also be constructed from steel. The most common form of the topang is the pancawangan sakti which is made of bamboo and has a 5 in (130 mm) blade protruding from inside the shaft. Originating in northern Malaysia where it is ...
Wazamono (Japanese: 業 （ わざ ） 物 （ もの ）) is a Japanese term that, in a literal sense, refers to an instrument that plays as it should; in the context of Japanese swords and sword collecting, wazamono denotes any sword with a sharp edge that has been tested to cut well, usually by professional sword appraisers via the art of tameshigiri (test cutting).
A diagram of a katana and koshirae with components identified. Fuchi (縁): The fuchi is a hilt collar between the tsuka and the tsuba.; Habaki (鎺): The habaki is a wedge-shaped metal collar used to keep the sword from falling out of the saya and to support the fittings below; fitted at the ha-machi and mune-machi which precede the nakago.
These handles are often heavier, but are smaller in volume and surface area than most Japanese handles. The scale materials are often synthetic or resin-cured wood and are non-porous. Chefs who prefer the feel of a Western handle enjoy a more handle-heavy balance and grip the handle closer to the blade. This allows for more weight in the cut.
Technically, it is a style of lamination used for blade construction, commonly used on blades that have a symmetrical grind (i.e. the edges are ground down from both sides to expose the edge, which is composed of the inner core material. In Japan, traditionally the steel used for the outer layer is Gukunan-tetsu [4]