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The Katana is forged by our craftsmen in the Japanese tradition. There are multiple techniques depending on the type of forge. Maru, Kobuse, Honsanmai...
Each technique uses different steels and an assembly of several layers as well as bending in order to obtain a blade of the best possible quality.
Generally a soft steel is used in the middle and a hard steel on the outside. Shingane steel on the inside (low carbon content) and Kawagane steel on the outside (high carbon content).
This way the Katana is both sharp and strong.
The blade is immersed in water at a temperature of about 800°C, the temperature of which we keep secret.
When it comes into contact with water, the blade cools down very quickly and becomes extremely hard.
The rest of the blade is protected by a layer of fireclay, charcoal powder and some secrets. This allows the blade to cool down more slowly, thus keeping it more flexible. It is this step that makes the 'HAMON' line.
This step consists of bringing out the grains of the steel and the Hamon line. There are actually several polishing methods, the 'KESHO' method or the 'SASHI KOMI' method. We use the 'KESHO' method.
We polish the katana with a special stone in order to polish your sword in the best way for a unique result.
The most technical part is the polishing of the Kissaki (tip of the blade) which takes a lot of time and brings out the Boshi.