Daily and short-term storage for a modern katana The sword stand looks right. The room looks dry. You slide the katana into its saya and place it where you can see it. So far, so good—unless the bl...
A decorative katana is not a bad katana. In fact, it may be exactly the right choice if you want a display piece, a collectible, a gift, or a replica that looks good on a stand. Problems start when...
A practical guide to cleaning, oiling, and storing a modern carbon-steel sword You put the katana away after handling it for a few minutes. The blade looked clean. A week later, you draw it and fin...
If I had to give a short answer, I would say this: 1060 and 1095 are not simply good steel and bad steel. They are two different ways of balancing hardness, toughness, and edge retention. For a fir...
Run your eye along the side of a katana blade and you may notice a long groove near its back. That is often a bo-hi. It is cut into the steel, usually on the flat area between the blade's ridge (sh...
If you're comparing two equally well-made katana, 1060 is usually the better choice for a sword you intend to use. It contains more carbon than 1045, so the maker can develop a harder edge that hol...
The katana is the sword most people recognize first. Its long curved blade, wrapped handle, and lacquered scabbard have become the familiar image of the samurai sword. The wakizashi is shorter, but...
A katana does not need a complicated ritual every time you take it out. It does need regular, careful attention. For most modern katana owners, the basics are simple: keep the blade clean, keep it ...
Steel is usually the first thing people notice when they shop for a katana. You see names like 1060, 1095, T10, folded steel, Damascus, or clay tempered, and it is tempting to treat them as a simpl...