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Japanese smiths discovered, similarly to many others, that iron sand (with little to no sulfur and phosphorus) heated together with coal (carbon) made the steel they called tamahagane. This allows the sword to have the strength and the ability to hold a sharp edge, as well as to cause the sword to tend to bend rather than flex under stress.
Japanese sword blade and sharpening stone and water bucket at 2008 Cherry Blossom Festival, Seattle Center, Seattle, Washington. Sword polishing is part of Japanese swordsmithing where a blade is polished after forging. It gives the shining appearance and beauty to the sword.
The term is based on the word "whet", which means to sharpen a blade, [3] [4] not on the word "wet". The verb nowadays to describe the process of using a sharpening stone for a knife is simply to sharpen, but the older term to whet is still sometimes used, though so rare in this sense that it is no longer mentioned in, for example, the Oxford Living Dictionaries.
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.
Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives (but also other tools) by forging a blade, with a technique most similar to the tradition of nihonto, from a single piece of high-carbon steel covered with clay to yield upon quench a soft, resilient spine, a hamon (or temper line), and a hard ...
Tamahagane is made of an iron sand (satetsu) found in Shimane, Japan. There are two main types of iron sands: akame satetsu (赤目砂鉄) and masa satetsu (真砂砂鉄). Akame is lower quality, masa is better quality. The murage decides the amount of the mixing parts. Depending on the desired result, the murage mixes one or more types of sands.
The nioi is one of many features of Japanese swords that are sensitive to the viewing angle, seeming to appear and disappear when moved with respect to the light. Between the hardened edge and the hamon, the nioi creates the actual boundary between the martensite and the pearlite, but is indistinguishable from the martensite in direct light.
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...