The katana belongs to the nihontō family of swords, and is distinguished by a blade length ( nagasa) of more than 2 shaku, approximately 60cm (24in). [9]

Warner, Gordon; Donn F. Draeger (2005). Japanese Swordsmanship: Technique and Practice. Boston, Massachusetts: Weatherhill. pp.110–131. ISBN 978-0834802360. The katana is more than just a sword; it's a piece of art, a cultural icon, and a testament to the craftsmanship that Japan has to offer. The sharp edge of a katana sword is not just about the cutting surface; it's about the balance, the symmetry, and the harmony that the blade brings. The sword' entire blade, from tip to hilt, is crafted with utmost precision, and the razor-sharp edge is the culmination of hours of dedicated work. Therefore, understanding how to sharpen a katana is about respecting this tradition and maintaining the blade's integrity. Historical Significance of the Katana Sharpening a katana sword is not something you rush into. It's a process that requires careful preparation. In Japan, the art of katana sword sharpening, or 'Togi', is considered a formal art form, one that takes years, even decades, to master. But don't let that put you off. With the right tools, a bit of patience, and a healthy respect for the blade, you'll be well on your way to sharpening your katana. Sharpening a katana is a meticulous process that requires a steady hand and an understanding of the blade's structure. The goal is to remove the minimum amount of material necessary to sharpen a katana and restore the edge. This is achieved by maintaining a consistent angle between the blade and the stone, applying even pressure, and sharpening the entire blade, not just the edge. A curved blade of 50 centimetres or over, based on the straight-line distance from the top of the handle to the tip of the blade.Sun-Jin Kim (1996). Tuttle Dictionary Martial Arts Korea, China & Japan. Tuttle Publishing. p.61. ISBN 978-0-8048-2016-5. By the 15th century, Japanese swords, including katana, had already gained international fame by being exported to China and Korea. [27] For example, Korea learned how to make Japanese swords by sending swordsmiths to Japan and inviting Japanese swordsmiths to Korea. According to the record of June 1, 1430 in the Veritable Records of the Joseon Dynasty, a Korean swordsmith who went to Japan and mastered the method of making Japanese swords presented a Japanese sword to the King of Korea and was rewarded for the excellent work which was no different from the swords made by the Japanese. [27] [28] When it comes to cooking, having tip-top utensils, such as one of the best Japanese knives, is an essential starting point. These strong and sophisticated knives are durable, functional and can slice through any type of food. So as long as you’re careful, you can make food preparation an easy and effortless task.

The very ethos of Katana Elements is born out of the natural world therefore we strive to be both progressive and sensitive in our attitude towards our impact on the planet. Having been overwhelmed by the instant popularity from chef’s far and wide of our Katana Saya range launched in 2021, we are following up with our next mission which is to extend the appeal of these knives to all of you who enjoy cooking at home and crave the best tools for the job. For this purpose, we have retained the same high performance 67 Layer, VG-10 Damascus Steel blades, but developed a range of multi-coloured handles. These consist of a blemnd of olive wood infused with vibrant translucent resins. Our inspiration for this stems from ancient wisdom of the elements that coalesce to make up our earth. The are typically considered to be Fire, Water, Earth and Air. The katana holds a significant place in Japanese history. The samurai sword, as it is often called, is deeply intertwined with the samurai's code of honor, Bushido. The polished blade of a katana is not just steel forged and polished; it is a symbol of the samurai's spirit. To hold a razor sharp katana is to hold a piece of history in your hands. The art of sharpening these swords, once a closely guarded secret among Japanese swordsmiths, is now a symbol of Japan's cultural heritage. The first use of katana as a word to describe a long sword that was different from a tachi, occurs as early as the Kamakura period. [13] These references to " uchigatana" and " tsubagatana" seem to indicate a different style of sword, possibly a less costly sword for lower-ranking warriors. Starting around the year 1400, long swords signed with the katana-style mei were made. This was in response to samurai wearing their tachi in what is now called " katana style" (cutting edge up). Japanese swords are traditionally worn with the mei facing away from the wearer. When a tachi was worn in the style of a katana, with the cutting edge up, the tachi's signature would be facing the wrong way. The fact that swordsmiths started signing swords with a katana signature shows that some samurai of that time period had started wearing their swords in a different manner. [25] [26] Now that you've prepared your sharpening station, it's time to get down to the business of sharpening your katana. Remember, this is not a task to rush. Take your time, pay attention to the blade, and let the process guide you. You're not just maintaining a weapon; you're partaking in a tradition that has been passed down through generations of Japanese swordsmiths. Before you start, it's essential to gather your tools and set up a suitable workspace. This isn't a task you can do on your kitchen counter. You need space to move, good lighting, and a clean, quiet environment where you can focus on the task at hand. Remember, sharpening a katana is not just about the physical act of sharpening. It's a meditation, a way to connect with the blade and the history it carries. Selection of Correct Sharpening ToolsAfter the blade is forged, it is then sent to be polished. The polishing takes between one and three weeks. The polisher uses a series of successively finer grains of polishing stones in a process called glazing, until the blade has a mirror finish. However, the blunt edge of the katana is often given a matte finish to emphasize the hamon. [29] Adrian Akmajian; Richard A. Demers; Ann K. Farmer; Robert M. Harnish (2001). Linguistics: An Introduction to Language and Communication. Massachusetts: The MIT Press. p.624. ISBN 9780262511230.