'Shogun's Red Rage' Handmade Katana in 1095 Clay Tempered Blade with Makuri Lamination (in Red).

The successful combination of the lamination or folding technique and the differential heat treatment technique, along with the skill and experience to do the job properly, are the true art of making a masterpiece Katana. In this Katana the smith has selected Makuri lamination as the lamination technique and clay tempering as the differential heat treatment tempering process.
The blade is laminated using the ‘Makuri’ lamination process. Makuri lamination involves laminating 2 types of metal to offer a hard brittle crust that is razor sharp and can keep the edge, but leave the core of the blade more soft and durable and able to absorb impact and avoid shattering.



The purpose of the clay tempering process is to further improve the sharpness of the edge and durability of the overall blade. It involves smearing clay on the blade during heating and quenching to offer a uniform hardness to the blade and remove weak points which can occur when the heating or quenching is less even. It also allows the smith, by placing the clay thicker on certain parts of the blade, to make the edge harder (thus more able to keep the famous razor sharp samurai edge) and the rest of the blade less hard but more able to absorb impact.



The wooden handle is wrapped in genuine Stingray skin (Samekawa) before the traditional cotton handle wrapping (Tsukamaki). The saya (sheath) fittings are of faux mother of pearl. The sageo (or ‘ito’) – which is the material wrapped around the saya – is made of cotton. The wooden box, black sleeve, cleaning kit and stand are included. The hamon on this sword is real. There is no bohi (groove in the blade for weight reduction).

Overall Length (cm)	106
Blade Length (cm)	73
Handle Length (cm)	29
Blade Width (cm)	3.2
Blade Thickness (cm)	0.75
Blade Material	Clay-tempered Makuri 1095
Handle Material	Wood
Blade Hardness	HRC 58
Saya Material	Hard Wood
Tsuba Material	Iron
Fittings Material	Iron
Sageo Material	Cotton