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Sword Glossary part1


Boshi: The temperline in the point of the blade.

Choji Oil: Oil of cloves, used for swords. Not u.s.p. oil of cloves.

Daisho: Long and short swords, a pair.

Daito: The long sword of the Daisho pair, 24 inches or longer (Katana).

Dolmen: Ancient Japanese burial mounds.

Fuchi: foremost band on sword handle.

Gin Same: Embossed silver same.

Ha: The cutting edge of the sword.

Habaki: The sword collar in front of the tsuba.

Ha Machi: The notch on the cutting edge near the handle.

Hitsu: A hole in the tsuba which accommodates the Kogai and Kogatan.

Hamon: The temperature of the sword, also called Yakiba, fired edge.

Honami: A sword appraiser. A family line of sword appraisers.

Jigane: The body of the sword between the shinogi and the Hamon.

Kashira: Pommel cap or top grip fitting, opposite end of the Fuchi.

Kata Kiri: Blade with a chisel edge.

Katana: Long sword, blade over 24" inches.

Katanakake: A sword stand.

Kiri: The tip end of the tang.

Koto: Old Sword, a blade that pre-dates the year 1596.

Kogai: A skewer device, usually found in conjunction with the Kogatana.

Kogatana: A small utility knife.

Ken: Old style of double edged blade, predating the Koto blade.

Machi: Notch on the back or on the cutting edge of a sword.

Menuki: Small metal device found under the wrap of a sword handle.

Mune: The back ridge of the blade.

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