Katana Hasaki The cutting edge of a katana


Everything You Need To Know About Hasaki

For all the master smiths out there, learning the anatomy of a katana is just as important as detecting the right type of steel and knowing how to forge it. So if you are learning about a katana's anatomy or are just curious, learning about Hasaki is essential. 

What Is Hasaki?

Hasaki, or Ha, is the sharpened edge of a katana, the section of the blade traditionally hardened with the Hamon. Despite its name, this is not the blade of the Katana; instead, it is the blade's frontal side, which is made of strong steel that retains its edge well. 

A katana edge's quality and durability will depend on how effectively this part has been sharpened, the hardening process, and the steels utilized. When the "ha" is present, the lateral faces can make a sharp point. 

The Hasaki is what gives the Katana its unique cutting and slashing properties. The manufacturer makes it from the most robust steel available to ensure that the Ha or Hasaki doesn't lose its edge too quickly and remains useful for cutting.

What Is The Usage Of Hasaki?

The Hasaki, or "Ha," part of a katana lets the parallel faces come together, creating a formidable cutting edge. The Hasaki is the most crucial part, which grants a Katana exceptional cutting and slashing power. This part is usually made from the best steel available for the maximum longevity of its cutting edge.

How skillfully a Hasaki is sharpened, how hard it is tempered, and what kind of steel it is made of all contribute to the strength and reliability of the blade. After all, we all want a blade that will hold up over time and through many uses.

The finest Katana Ha Sword can transform a weakling into a fearless defender of his people's honor. The mere appearance of such a katana is enough to send one's enemies scrambling for cover. However, the owner must inspect their sword to see whether there are any chips in the Katana's Hasaki, as they can cause fatal damage and even spread toward the Hamon of the Katana.  

What Is The Common Length Of Hasaki?

The Hasaki, or "cutting edge," of a Katana is where the flat, supporting portions of the blade, known as the "Hira," come together to form the point of attack. 

The Hasaki of a Katana is opposite to its Mune. The Hasaki or Ha must always be facing up when displaying a sword.

Frequently Asked Questions

  1. How Long is a Katana, Exactly?

Ans: The standard length of a Katana is 41.5 inches (3,5 Shaku). The blade length (nagasa) cannot be less than 2 shaku (23,6"). The tsuka is about 1 shaku (11,9 inches) long. Therefore, the typical Katana is anything from 39.4 to 43.3 inches.

  1. What is The Cost of a Nihonto?

Ans: Depending on its age and condition, a genuine Japanese Katana (Nihonto) can cost anywhere from $3,000 to $15,000.

You can buy a high-quality katana from us, or even build your own katana, for just $180.

  1. Does It Take A Long Time to Sharpen a Nihonto?

Ans: Working at least ten hours each day, six days a week, it typically takes at least ten days to polish and hone a katana. So it takes around 100 hours per sword. As a result, it should come as no surprise that a properly crafted and polished katana can cost thousands of dollars.


Your Katana's overall quality and longevity largely depend on its cutting-edge, also known as Hasaki or Ha. So when buying your Katana, you must look for any chips on its Hasaki and know enough about it. Thanks for reading this guide to the Hasaki of a Katana. 

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