Ancient samurai warriors were famous for their legendary weapons; swords known as katanas. Katanas are known for their curved blade and were sharp enough to cut through an opponent with a single swing. They were often tested on criminals or condemned corpses, to ensure the blade could make a clean cut. Today, they are used in shapes or cutting competitions. To practice their skills with a katana, martial artists use a type of sword known as a iaito. An iaito is identical to a katana in form, but lacks a sharpened blade so the wielder can practice safely. To keep a iaito or katana looking and working its best, it needs to be cleaned every two to three months. Instructions 1. Remove the sword from the scabbard with the blade pointing up towards the ceiling. This is a safe way to handle the sword and prevent it from getting scratched. 2. Release the sword pin with the hammer side of a mekugi nuki pick. Remove the pin completely with the pick. Pull the handle blade. Gently hit the hilt with the side of your fist if the blade is too tight. It will slide out little by little. 3. Hold the bottom of the blade, or tang, with the tip of the blade facing away from you. Clean the blade with a soft cloth, with your hand moving along the back, or dull, side of the blade. 4. Dust a light layer of powder on each side of the blade. Use an Uchiko Tool to do this. Wipe the dust off the blade with a second clean cloth or piece of tissue paper. 5. Put the oil on a cloth or tissue and wipe both sides of the blade to prevent rust. Be careful not to add too much oil. Dripping oil can ruin the scabbard and hilt. Remove the oil with kerosene after a few moments to avoid staining. 6. Place the blade back onto the handle. Tap the bottom of the handle to ensure the tang is fully reinserted. Replace the scabbard pin to secure the blade. Return the sword to its scabbard.