最後に研師によって刃が磨かれ、日本刀の完成です。これだけの作業を行うには数日が必要。また、手間をかけても満足いく刀ができない場合もあるそうです。
また、日本刀の研ぎは包丁(kitchen knife)を研ぐようにはいきません。包丁は比較的軟らかい物を切るので真っ平らになっていますが、日本刀は硬軟両方を切れるように作られているので、短刀(short sword)など一部を除いては平ではなく、極端に言えば丸みを持っているのです。素人が研ぐことは、ほぼ不可能です。
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Translation / English
- Posted at 14 Feb 2013 at 14:41
Lastly, the blade is polished by the togi-shi (sword polisher) and the Japanese sword is complete. For this whole process to be completed takes several days. Furthermore, there are cases in which the sword does not come out satisfactorily no matter how much work is put into them.
In addition, polishing a Japanese sword is not like polishing a kitchen knife. Kitchen knives are meant for cutting relatively soft things, so the blade is straight. The Japanese sword, however, is made to cut both soft and hard things, so with the exception of blades such as the short sword, they are not straight, but rather hold a curve (to speak in exaggerated terms). It is practically impossible for an amateur to polish it.
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In addition, polishing a Japanese sword is not like polishing a kitchen knife. Kitchen knives are meant for cutting relatively soft things, so the blade is straight. The Japanese sword, however, is made to cut both soft and hard things, so with the exception of blades such as the short sword, they are not straight, but rather hold a curve (to speak in exaggerated terms). It is practically impossible for an amateur to polish it.
