What is the name of a katana sheath
How to place katana on sword stand
Often times when people buy a katana from me it comes with a standard or katana cake. The question that is frequently asked is how the katana or wakizashi can be represented historically correctly.
In Japan itself, a katana is never placed on a stand for a long time. The best and safest way to display your precious katana is simply to not do it. These are usually stored in Shira Saya (plain white Saya and Tsuka), in a case, and in a Tansu (mobile storage box).
If you've bought or are planning to purchase a katana from me and still want to keep the traditional sword label, here are some guidelines you can follow.
I distinguish between a tachi (this is a sword with a deep curve, which was mainly used by the samurai on horseback) and the katana (the Japanese sword of the samurai, also called daito). Of course you have more Japanese swords, but I don't think about it, like a chokutō and an odachi.
It can usually be assumed that the swords are displayed as they are worn. The Tachi with the Ha (cutting edge) down and the Katana and Wakizashi with the cutting edge up.
The position side of the handle reflects your posture and intent. The idea behind this is that if the handle is on the left then there is less chance you will grab it as most people are right handed. Then you would have to turn the sword and that just takes time. From a peaceful position, it is therefore advisable to position it on the left. This gives the signal that the visit is welcome without hostility or threat.
The edge of the katana is directed upwards so that no pressure is exerted on the saya. This can lead to cracks in the wood with all the associated dangers. In addition, the cutting edge cannot be damaged in this way, since of course you want to avoid this at all times.
When you have multiple swords, i.e. a long sword (daito) and a short sword (shoto), you often call them together a daisho. Traditionally, the daito (katana) is usually placed over the shoto (wakizashi).
The Tachi therefore goes to the left with the Ha (cutting edge) and also with the handle.
Also take into account the "climatic" conditions, as has often been said, but now hold your katana in the oil again. The steel oxidizes on contact with moisture and air. If you have your katana over an oven, the oil will evaporate faster and you will have to do more maintenance. Make sure it's not too damp as this will also affect the varnish of the saya. The best is simply room temperature with no extreme outliers.
There are always 'exceptions' in Japanese, but if a standard is used anyway, you can assume that the listed rules from sword etiquette apply.
We have everything to make your katana stand out beautifully. These katana standards that we at Hanwei are all covered with velvet.
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