The Kissaki Guide: The Deadly Point of the Katana

The Kissaki Guide: The Deadly Point of the Katana

The tip of the katana is the most difficult part of the sword to forge and polish. It is the defining feature of the blade's geometry and a true test of a swordsmith's skill. This kissaki guide breaks down the anatomy and variations of the katana's deadly point.

Anatomy of the Kissaki

In standard katana blade geometry, the tip is separated from the main body of the blade by a distinct vertical line called the yokote. The edge of the tip itself is called the fukura, and the very point is the kissaki-saki. The hamon (temper line) continues around the tip; this section of the hamon is called the boshi, and its pattern is highly scrutinized by collectors.

Types of Kissaki

The shape and length of the kissaki varied throughout japanese sword history, reflecting changes in armor and combat styles:

• Ko-Kissaki (Small): Found on older tachi from the Heian and early Kamakura periods. Excellent for armor piercing but difficult to repair if chipped.
• Chu-Kissaki (Medium): The standard size found on most Edo period katanas and modern replicas. It offers a perfect balance of thrusting power and durability.
• O-Kissaki (Large): Prominent during the Nanbokucho period when large swords (nodachi) were popular. A large tip excels at deep slashing cuts.

The Yokote: A Mark of Quality

When evaluating a sword, inspect the yokote. On cheap, machine-made swords, the yokote is often just a cosmetic line ground into the steel. On a high-quality hand-forged sword, the yokote represents a true geometric transition—a change in the plane of the steel that reinforces the tip for thrusting.

Precision at the point. Inspect the crisp geometry and defined kissaki of our hand-polished, battle-ready katana collection.