The katana is the iconic curved, single-edged sword of Japan, recognized worldwide by its gently curving blade, circular or squared guard, and long two-hand grip. It is one of the most recognizable sword forms in the world and a centerpiece of Japanese sword tradition.
This katana measures 40.5 inches overall and is built from 1095 high carbon steel with a traditional clay-tempered blade. It pairs genuine full-tang construction with a wood handle and a wood sheath (saya), capturing the form and presence of a classic samurai sword.
Quick Specs
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Overall Length: 40.5 inches
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Sword Type: Katana / samurai sword
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Blade Material: 1095 high carbon steel
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Blade Treatment: Clay-tempered (differential hardening, produces a hamon)
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Hardness: 56 to 58 HRC
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Tang: Full tang
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Handle: Wood
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Sheath: Wood sheath (saya) included
History of the Katana
The katana emerged in Japan during the late Kamakura period (around the 13th to 14th centuries), evolving from earlier, more deeply curved swords such as the tachi. As samurai shifted toward fighting on foot, swordsmiths developed a blade that could be worn edge-up through the belt and drawn and cut in a single motion, which became the defining trait of the katana.
Japanese swordsmiths refined a distinctive forging tradition over centuries. Working with tamahagane steel produced in clay tatara furnaces, smiths folded and forge-welded the steel to refine it, then used differential hardening, the clay-tempering technique, to create a hard cutting edge and a more resilient spine. This same process produces the hamon, the wavy temper line prized as a mark of a traditionally made blade.
During the peace of the Edo period (1603 to 1868), the katana became as much a symbol of samurai rank, identity, and honor as a practical sword, often paired with a shorter blade (the wakizashi) in a set known as the daishō. After the samurai class was formally dissolved in the late 19th century, the katana endured as one of the most revered objects in Japanese culture, and the craft of Japanese swordsmithing is recognized and preserved as a traditional art to this day.
This katana carries that lineage forward in its form: the curved single-edged blade, the clay-tempered edge and hamon, the full tang, and the wood handle and sheath that define the classic samurai sword.
Clay Tempering and the Hamon
This katana is made using clay tempering, a traditional Japanese differential hardening technique. Before the final heat treatment, the blade is coated with a layer of clay that is thicker along the spine and thinner along the edge. During quenching, the exposed edge cools quickly and becomes very hard, while the clay-insulated spine cools more slowly and stays comparatively softer and more flexible.
The result is a blade with a hard edge and a more resilient spine, along with a visible wavy temper line called a hamon, the signature mark of a differentially hardened Japanese-style blade. Because the hamon forms naturally during quenching, its exact shape is unique to each blade.
1095 High Carbon Steel
The blade is forged from 1095 high carbon steel, a traditional blade steel valued for its hardness and edge retention. The "1095" designation refers to its carbon content of about 0.95 percent, one of the higher carbon ratios in the 10xx steel family. Heat treated and clay tempered, this blade reaches a hardness of 56 to 58 HRC.
Construction
This katana is built with a full tang, meaning the blade steel extends through the handle for an integrated, balanced assembly. The handle is wood, shaped for a traditional two-hand grip, and the katana includes a wood sheath (saya) to protect the blade.
Why Choose This Katana?
This is a real, full-size steel katana, built from 1095 high carbon steel with a traditional clay-tempered blade and full-tang construction. It has the materials, construction, and presence of a genuine Japanese-style sword, with the distinctive curved profile and hamon that define the form. It appeals to anyone drawn to Japanese sword tradition, collectors of historical and cultural blades, and those who appreciate the craftsmanship of a clay-tempered katana.
Care
1095 high carbon steel should be kept clean, dry, and lightly oiled. Wipe the blade down after handling, avoid storing it in a humid environment, and apply a thin coat of oil (traditionally choji oil) to protect the surface over time.
For more on steel types, handmade variation, and sword ownership, read our Quality, Materials & Real Sword Ownership guide.
Frequently Asked Questions
What is a clay-tempered katana?
A clay-tempered katana is made using differential hardening. The blade is coated with clay, thick along the spine and thin along the edge, before quenching, so the edge hardens fully while the spine stays comparatively softer and more flexible. The technique also produces the visible temper line known as a hamon.
What is a hamon?
A hamon is the wavy line visible along a differentially hardened blade, marking the boundary between the hard edge and the softer spine. It forms naturally during clay tempering, so the exact pattern is unique to each blade.
What is 1095 steel, and is it good for a katana?
1095 is a high carbon steel with about 0.95 percent carbon, valued for its hardness and edge retention. It is a traditional choice for katana blades. As a high carbon steel it needs basic care: keep it clean, dry, and lightly oiled to prevent rust.
Is this a real katana or a decorative replica?
This is a real, fully constructed steel katana, not a cast or decorative replica. It is forged from 1095 high carbon steel, clay tempered, with a full tang, built the way a genuine Japanese-style sword is made.
Is this katana full tang?
Yes. The blade steel extends through the handle in a full-tang construction, creating a stronger, more integrated assembly than a decorative partial tang.
How do I care for a 1095 high carbon katana?
Keep it clean, dry, and lightly oiled. Wipe the blade after handling, avoid humid storage, and apply a thin protective coat of oil. High carbon steel can develop surface rust if neglected, so periodic care matters.
Will the blade and hamon look exactly like the photos?
Not exactly. Because the hamon forms naturally and each katana is individually finished, the temper line, wood grain, and small details vary from piece to piece. Each blade is one of a kind.
