Japanese swords are beautiful.
- Touch only the nakago (tang) when handling (never the blade).
- Use only recommended tools as instructed.
- Always keep the mune (spine of the sword) down when
retrieving from or inserting into the saya (sheath).
- Remove old choji oil, then apply thin fresh coat regularly.
- Never keep the tsuka (butt) pointing down.
- Keep swords in a moisture-free environment.