This is What a SUPER SHARP Katana Can Do

 

If you want to know what a very sharp katana can do, you’re in the right place.

The katana is one of the most famous swords in the world. Resistant and lethal; its fame precedes it as one of the sharpest weapons.

But is it really so?

You are about to learn how sharp a katana can be, what are the different kinds of sharpness a Japanese sword can have, and what you can cut with a very (very) sharp katana.

 

Types of Sharpness for Katana

Movies and anime have made it common to assimilate katanas with a super-sharp blade. What not many know, however, is that a very sharp blade does not necessarily make a good sword.

In Katanasforsale we distinguish 3 different types of sharpness for Japanese swords. Each of them has a specific purpose and is excellent at accomplishing it.

Let’s take a look.

– Iaito: The iaito swords, as their name suggests, are intended for the practice of Iaido. The katanas with this kind of blades do not have a cutting edge. This makes them ideal for safe sword practice.

– Niku: The niku sharp is the default sharpness of all Japanese swords. It has a thicker structure just behind the cutting edge, which gives it extra strength. It is the most reliable type of edge, and the most used by the samurai throughout history. It is ideal for cutting all kinds of medium-density objects, such as bamboo.

– Ultra: This is the sharpest edge you will see on a Japanese katana. It becomes as sharp as a razor blade, giving surgical precision to the blows. It is the ideal sharpness for cutting lightweight objects, such as tatami. This is the edge everyone refers to when they talk about a very sharp katana.

 

What Can a Very Sharp Katana Do?

When we talk about a very sharp katana, we are talking about a katana with an ultra-sharp edge.

This type of edge is able to cut all kinds of light objects as easily as you would cut butter.

How easy is that?

Well, to illustrate our point, here is a video of what a very sharp katana is capable of when cutting meat.

 

Take a moment to admire how clean the cut is when Toru cuts the fish.

If you look at the body of the fish, you will see a cut with dazzling precision— the flesh is so smooth that it looks like it was cut with some kind of precision laser!

This is the magic of the Ultra Sharp blade: the ability to cut with unprecedented precision.

Let’s take a look at another video.

 

Here you can see how easily the katana goes through all kinds of fruit. The cut is so clean that the top piece of fruit barely moves— yes, like in one of those movies.

You can see how the bottom of those fruits is very slightly raised when a 1.4kg sword goes through them. And yet, the movement is so small that it looks like the result of a light spring breeze.

But what about cutting tatami?

 

As explained above, ultra sharpness makes the cutting edge of the blade as sharp as a razor blade, making it ideal for cutting these lightweight objects.

As you can see, the katana goes through the tatami with a clean cut.

In fact, it is because of the ease with which it cuts that it makes the cut part fall exactly on the body of the tatami.

 

Is It Good To Have an Ultra-Sharp Katana?

A sword with an ultra-sharp edge is a very dangerous weapon. It is ideal for you if you plan to use it to cut light objects, such as tatami, rope, pieces of meat, etc.

If you use your ultra-sharp sword to cut hard objects (such as wood), the blade can be severely damaged, as it is much thinner than the Niku blade.

For this reason all of our swords come with a Niku blade by default. This is a type of edge that works in all situations.

However, if you feel like you’re ready for a super sharp sword, you can request the Ultra Sharp during checkout— your sword will be as sharp as a razor blade.