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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]
Visual glossary of Japanese sword terms. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.
The nagamaki was a long sword with a blade that could be 60 cm (24 in) or more and a handle of about equal length to the blade. [3] The blade was single-edged, resembling a naginata blade, but the handle (tsuka) of the nagamaki was not a smooth-surfaced wooden shaft as in the naginata; it was made more like a katana hilt.
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 diameter of the average katana tsuba is 7.5–8 centimetres (3.0–3.1 in), wakizashi tsuba is 6.2–6.6 cm (2.4–2.6 in), and tantō tsuba is 4.5–6 cm (1.8–2.4 in). During the Muromachi period (1333–1573) and the Momoyama period (1573–1603) Tsuba were more for functionality than for decoration, being made of stronger metals and ...
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]
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The shaft ranges from 120 cm to 240 cm (47.2 inches to 94.5 inches) in length and is oval shaped. The area of the shaft where the tang sits is the tachiuchi or tachiuke . The tachiuchi/tachiuke would be reinforced with metal rings ( naginata dogane or semegane ), and/or metal sleeves ( sakawa ) and wrapped with cord ( san-dan maki ).