How should I store and maintain a tamahagane katana at home?
Updated Mar 2026
The blade should be lightly coated with choji oil - traditionally a clove-infused mineral oil - every two to three months, or more frequently in humid climates. Apply the oil with a soft cloth or nuguigami (Japanese polishing paper) in smooth strokes along the blade length, working from the habaki toward the tip. Avoid touching the polished surface directly with bare hands, as skin oils accelerate oxidation. For storage, a horizontal katana stand with the edge facing upward follows the traditional Japanese display orientation and minimizes stress on the saya and blade. Keep the piece away from direct sunlight to protect the lacquerwork on the saya, and store in a stable humidity environment - between 40% and 60% relative humidity - to prevent the handle components from swelling or contracting.