The swords of the samurai were more than just weapons; they were symbols of their owner’s social and military elite status. During the Muromachi and Momoyama periods, elaborate sword mountings and multiple fittings became popular. By the end of the Kamakura period, the katana and wakizashi had become the swords of choice because of their greater versatility in combat. In 1934 the Japanese government introduced a military specification called shin gunto (new army sword), and both hand-crafted and machine-made swords were produced to these specifications.
When the blade is forged, the smith heats it section by section in the forge to create the shape of the body of the blade, or toshin. The smith then adds the details that make the katana distinctive, such as the ridge line (shinogi) or a curved tip (kissaki).
After the blade has been made, it is hardened. The hardening process is done in a variety of ways, with the most important being differential tempering. A hamon forms on the blade from the difference in the hardness of different areas of the sword. The type of hamon, whether it is suguha, midareba, or hitatsura, determines the appearance of the sword.
The hamon also gives the blade its character and personality. It may be very shallow and uniform or it may have a wild, rugged look. Another important factor in determining the value of a samurai sword is the mei, which is the swordsmith’s signature engraved on the edge of the blade. Manga katana sword