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The pig iron contains more than 2% carbon. The high-carbon steel has about 1–1.5% carbon while the low-carbon iron contains about 0.2%. Steel that has a carbon content between the high and low carbon steel is called bu-kera, which is often re-smelted with the pig iron to make saga-hagane, containing roughly 0.7% carbon. Most of the ...
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]
Shinai (Japanese Katana-like sword made of Bamboo strips, used in Kendo) Pugil stick (Heavily padded pole-like weapon) Foil (European fencing weapon) Federschwert (Steel sparring sword used in European martial arts) Foam Weapons, Boffers (Foam Weapons used in live action role playing, SCA, and the like)
Often both folding directions are used to produce the desired grain pattern. This process, called the shita-kitae, is repeated from 8 to as many as 16 times. After 20 foldings, there is too much diffusion in the carbon content; the steel becomes almost homogeneous in this respect, and the act of folding no longer gives any benefit to the steel. [2]
kōgai (笄) – a skewer for the owner's hair-do, carried in a pocket of the scabbards of katana and wakizashi on the side opposite of the kozuka. [33] [34] kogatana (小刀) – any knife, particularly a small utility knife carried in a pocket of the scabbards of katana and wakizashi. ko-itame-hada (小板目肌) – see itame-hada. [35]
On the other hand, the exposed edge cools very rapidly, changing into a phase called martensite, which is nearly as hard and brittle as glass. 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 ...
Iaitō may even have a mock hamon (刃文, lit., blade pattern, the temper line of a tempered steel blade). The average weight for a real katana (打刀) is typically 1,200 g (42 oz) without the scabbard while a typical alloy iaitō is roughly 820 g (29 oz). Some steel iaitō are also constructed and can weigh around 900–950 g (32–34 oz ...
The word tama means 'precious', and the word hagane means 'steel'. [1] Tamahagane is used to make Japanese swords, daggers, knives, and other kinds of tools. The carbon content of the majority of analyzed Japanese swords historically lies between a mass of 0.5–0.7%; however, the range extends up to 1.5%. [2] [3]