Katana maintenance kit

In dojos and among collectors alike, maintenance is a ritual : remove the old oil, dust with an uchiko, and re-oil. This kit includes the classic tools used by iaido and kenjutsu practitioners to prevent oxidation and maintain a crisp polish.

Contents of the maintenance kit:

• Mekugi-nuki : a small brass hammer combined with a punch to remove the mekugi (bamboo peg) that holds the blade and handle together. However, we advise you to make sure you have a spare set of bamboo pegs when disassembling your katana, as these parts can warp during assembly and disassembly.
• Rice paper : to clean oil from the blade, polish and evenly distribute oil on the blade.
• Uchiko : Finely ground whetstone powder (30-35 grams) for cleaning the blade surface. It is wrapped in handmade Japanese paper called yoshino-gami, then re-wrapped in cotton or silk cloth. The powder passes through the fabric when tapped onto the blade surface.
• Bottle of choji oil : to prevent rust.
• Mekugi : bamboo peg game x 1

Maintenance procedures:

1. Degreasing: Wipe the blade in both directions and from top to bottom with rice paper. Be especially careful when reaching the tip of the blade (you could cut yourself) . If the oil cannot be easily removed, use a cotton ball soaked in benzene or pure alcohol.
2. Powdering: Once the oil has been removed, use the uchiko (powder ball) and lightly tap it along the entire length of the blade. (When using the ball for the first time, you may need to tap the ball against the blade several times to "start" the flow of powder through the cloth).

3. Wipe clean: Next, use a clean piece of rice paper to carefully rub the powder off the blade. Repeat until both sides of the blade have been polished and the oil/powder is removed. Be careful not to inhale the powder.

4. Oiling: Apply a few drops of oil along each side of the blade. Then, use a new piece of rice paper or a clean cotton cloth to spread the oil evenly over the blade. The oil should be spread thinly and evenly so that no excess oil overflows and damages the sheath. Make sure you do not touch the blade again before covering it.

5. Storage and handling: always store your sword horizontally with the ha (edge) facing upwards. This prevents oil from running down the blade's surface and pooling at the kissaki (tip). Furthermore, this prevents the edge from pressing against the scabbard and preserves the sharpness of the blade.