Sacred Steel: care and appreciation of the Japanese sword

Guns Magazine, May, 2005 by Jim Gardner

Brought home by the thousands, the Japanese sword was the most highly prized trophy of WWII. Some few were captured in battle, many more were surrendered, and by far the majority were liberated during the occupation. As a result, these swords have become a part of our American heritage.

The sad passing of our "greatest generation" brings a steady procession of "new" swords from dusty attics and long forgotten footlockers. Some will be sold to collectors, but others will remain proud family possessions. With them will come questions: What kind of sword is it? How and when was it made? How should it be cared for?

The serious study of the Japanese sword is an enjoyable but difficult path for westerners. We can't possibly delve deeply into it here. What we can do is share a little basic information, point you to resources for further study, and help you to treat these treasures with the care and respect they deserve.

Wheat And Chaff

Returning servicemen brought home many types of swords, but strictly speaking, not all are Japanese swords. Police sabers, cavalry sabers, European-type dress swords and other non-traditional blades are outside the scope of this discussion. But even swords of the age-old "samurai" form fall into two categories.

The true Japanese sword (Nihonto) is not a mere weapon. It is a mixture of high art, religion and venerated national heritage. Such blades are not the product of a noisome factory. Rather they are forged by a solitary swordsmith with the aid of one or more apprentices.

The process begins with tamahagane, coarse native steel produced in an open smelter. The rock-like lump is heated, flattened, then broken into small pieces which are carefully stacked together for the first welding heat.

A box bellows and charcoal fire bring the steel to a bright yellow/white, at which time it's quickly placed on the anvil and struck with careful blows to fuse it into a solid mass. Temperature is judged by eye--too cold and it won't weld, too hot and the steel will bum like wood.

This is only the first of many, many welding heats, after each of which the steel is drawn out, folded over and prepared for the next weld. The process gradually refines the steel--compacting the grain while adjusting the carbon content. Exactly how the billet is folded will eventually determine the jihada or visible grain of the finished blade.

Two types of steel are made--shingane, the relatively soft-core steel and the much harder kawagane or skin steel, which will surround it. Combined and artfully heat treated, they give hardness for cutting ability along with ductility to withstand shock.

After the composite steel blank is forged into its rough form, it is further shaped with scraper and coarse grindstone prior to the critical hardening process.

Magic Of Yaki-irie

A mixture of clay, charcoal powder and ground stone is applied to the blade with great care. In addition to excluding oxygen and reducing scale, it performs the vital function of regulating the temperature of the blade as it is quenched. Under a thin coating, the steel cools rapidly and becomes glass hard. Where it is applied thickly, retained heat and slower cooling leave the steel relatively soft.

The 'smith applies the clay with an eye to beauty. The shape and thickness of his many applications will form the hamon or temper line of the sword. There are perhaps a dozen recognized patterns--their subtle shapes suggesting their names -such as clover tree flower, sea swells, three cedars, horse tooth, etc.

With the clay dried, a clean fire is built and with great care and solemnity the sword is brought to the critical temperature. It is plunged into a tank of tepid water and if fortune smiles, the once straight blade will emerge with just the right degree of curvature (sori) and with the delicate pattern of the hamon and jihada waiting to be revealed by polishing.

It's the laborious work of other specialists to polish the sword, form the blade collar (habaki) and make the many fittings that comprise the mounts for the sword.

Wartime Swords

In contrast to this lengthy process, many thousands of machine-made blades were produced during the war years. These were destined mainly for non-commissioned officer's swords (distinguished by their cast copper or aluminum handles resembling the traditional silk-wrapped tsuka).

In addition, many wartime swordsmiths forged blades of modern mill steel. This was sometimes their only option, as supplies of tamahagane were limited and tightly controlled.

These two types of swords, while traditional in shape, are not considered tree Nihonto and are dismissively referred to as Showato. Some collectors deride these as being valueless. Others see them as mute witnesses to the history that surrounded them and thus worthy of respect.

First Inspection

Now let's take a look at your sword and see what it has to say. To begin, what length is it? The three most common varieties are tanto (usually less than 10" in blade length), wakazashi (12" to perhaps 22") and katana (25" to 27" is common).