What Makes a Good Samurai Sword?
Blade Material Traditional katanas contain 0.4 percent to 0.8 percent carbon. According to the Sukotto Swordworks Sword Steel Guide, 9260 spring steel has high durability and sharpness due to its 2 percent silicon content. It contains 0.6 percent carbon. Tang Length The tang refers to the portion of the blade encased in the hilt in an authentic katana. Katana replicas either lack a tang or have a short and thin one that doesn’t reach the end of the hilt. Look for a katana whose tang runs from two-thirds to three-quarters of the length of the hilt. Cross-section A katana’s cross-section should resemble a clam or apple seed. Making the blade too thin in an attempt to increase sharpness only makes the blade more vulnerable. The practice of leaving thickness known as “niku,” or “meat” allows for polishing and sharpening. Point of Balance The point of balance refers to the amount of weight on either end of a sword. The balance point on a katana should be centered along the blade. If your po
