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The three main divisions of Japanese blade length are: Less than 1 shaku for tantō (knife or dagger). Between 1 and 2 shaku for shōtō (小刀:しょうとう) (wakizashi or kodachi). Greater than 2 shaku for daitō (大刀) (long sword, such as katana or tachi). A blade shorter than one shaku is considered a tantō (knife).
The wakizashi has a blade between 30 and 60 cm (12 and 24 in) in length. [1] Wakizashi close to the length of a katana are called ō-wakizashi and wakizashi closer to tantō length are called ko-wakizashi. [1] Wakizashi are not necessarily just a smaller version of the katana; they could be forged differently and have a different cross-section. [5]
The 30 cm to 60 cm (11.8 inches to 23.6 inches) naginata blade is forged in the same manner as traditional Japanese swords. The blade has a long tang which is inserted in the shaft. The blade is removable and is secured by means of a wooden peg called mekugi (目釘) that passes through a hole in both the tang and the shaft. The shaft ranges ...
According to the historical book Wakan Shuyo (和翰集要), the nodachi (野太刀) had a blade length of 3 shaku (traditional Japanese feet) and 9 sun (traditional Japanese inches; approx. 148 cm (58 in)) and ōdachi had a blade length of 3 shaku 3 sun (approx. 125 cm (49 in)), but in fact, they were not strictly distinguished between nodachi ...
Blade is about 1 shaku (approx. 30 cm (12 in) in length). Various types of yari points or blades existed. The most common blade was a straight, flat design that resembles a straight-bladed double edged dagger. [4] This type of blade could cut as well as stab and was sharpened like a razor edge.
nagasa (長さ, length) – blade length measured from the point to the back edge notch (munemachi). [40] nashiji-hada (梨地肌) – surface grain pattern (jihada) resembling the flesh of a sliced pear (jap. nashi); i.e. essentially fine dense ko-mokume-hada with surface nie throughout. [43]