Blades of samurai swords are often provided with fullers (Hi). These are popularly known as blood grooves. The purpose of this fuller is primarily to reduce the weight of the blade and improve balance. A beautiful blade is visually perfected by a well-arranged fuller.
The fuller is not a mandatory component of a blade. Blades without a fuller are relatively solid, which is the case with Tameshigiri cutting exercises may be desired.
The name of the chamfer is differentiated according to its shape, design, end and position. The different designations are explained below:
Basic types
Bo
Broad
Futasuji
Two narrow grooves
Bo Hi ni Tsure
One wide and one narrow groove
Overall design of the blade
The basic shapes mentioned above result in certain overall blade designs:
Koshi
Short
Gombashi
Two short
Shobu
Two gouges with a common end
Kuichigai
Two chamfers, undercut with a common end
Naginata
Halberd throat
Conclusion on the fishing rod
A distinction is also made between the design of the fishing rod:
Kaki Toshi
Running through the fishing rod
Kaki Nagashi
Semi-continuous
Maru Dome
Round finish
Kaku Dome
Square end
Conclusion at the top
The end at the top is categorised as follows:
Hisaki Agari
Running beyond Yokote
Hisaki Sagari
Ends shortly before Yokote
Vertical position on the blade
Kata Chiri
Edge area above the hollow groove
Ryo Chiri
Marginal area (chiri) on both sides of the chamfer
Source: "Das Samuraischwert", published by Ordonnanz-Verlag in 2004
