Term                                Definition
ara-nie Large nie crystals.
ashi Thin line that runs across the temper line (hamon) to the cutting edge (ha).
ayasugi-hada Regular wavy surface grain pattern (jihada).
bakumatsu-to A sword made during an era in the late Edo period 1853-1867.
bizen Archaic province of Japan, modern-day Okayama prefecture.
bokuto See bokken.
boshi Temper line (hamon) of the blade point (kissaki).
bu Japanese imperial form of measurement.
chikei Black gleaming lines of nie that appear in the ji.
chirimen-hada Distinctly visible mokume-hada with a clearer steel than in similar but coarser patterns.
choji abura Clove oil, used for preserving blades.
choji midare An irregular hamon pattern resembling cloves, with a round upper part and a narrow constricted lower part.
chokuto A straight sword primarily produced during the ancient period.
daisho In context any pair of Japanese swords of differing lengths (daito and shoto) worn together.
dogane Tubular fittings on the tsuka or saya.
daito Any type of Japanese long sword, the larger in a pair of daisho.
fuchigane Decorative reinforcing collar attached to the base of the tsuka.
fukura The cutting edge (ha) of the blade point (kissaki).
funbari Tapering of the blade from the base (machi) to the point (kissaki).
gassan-hada See ayasugi-hada.
gendaito Swords produced after 1876.
goban kaji Swordsmiths summoned by the retired Emperor Go-Toba to work at his palace in monthly rotations.
ha The tempered cutting edge of a blade.
habaki Small metal collar that buffers the tsuba and secures the blade into the saya.
habaki-moto Part of the blade that sits under the habaki.
ichimai boshi A fully tempered point area (kissaki) because the hamon turns back before reaching the point.
ichimonji kaeri A boshi which turns back in a straight horizontal line with a short kaeri.
ikubi-kissaki A short, stubby blade point (kissaki).
ji Area between the ridge (shinogi) and the hamon.
jigane Generally used to refer to the material of the blade.
jihada Visible surface pattern of the steel resulting from hammering and folding during the construction.
kaeri Part of the temper line (hamon) that extends from the tip of the bōshi to the back edge (mune).
kaiken A dagger concealed in the clothing.
kasane Blade thickness measured across the back edge (mune).
machi Notches that divide the blade proper from the tang.
masame-hada Straight surface grain pattern (jihada).
matsukawa-hada Surface grain pattern (jihada) resembling the bark of a pine tree.
nagakatana Any sword with a blade longer than a tanto.
nagamaki Large sword with a usually katana-sized blade and a very long handle of about equal length.
naginata Pole weapon wielded in large sweeping strokes.
sageo Cord attached to the kurikata to help secure the sword in the belt.
sakihaba Blade width (mihaba) at the yokote.
sakikasane Blade thickness (kasane) at the yokote.
tachi Curved sword with a blade length longer than 60 cm.
tamahagane Japanese steel, used for the manufacture of Japanese swords.
tsuka Handle of a Japanese sword.
uchigatana A Japanese sword worn edge-up in the obi.
wakizashi A short sword, often worn together with a katana as the daisho.
yakiba The hardened edge of the blade, formed by the hamon.
yakidashi The area of the blade where the hardened edge (yakiba) begins.
yakidashi The notch at the habaki-moto where the hardened edge (yakiba) starts.
yari A Japanese spear.
yasurime File marks on the tang.
yokote Line that separates the tip area (kissaki) from the rest of the blade.
zanmai Blade-forging technique involving a mixture of tamahagane from several different layers of tatara.