Great photo Steve! Thanks.
Tom, I understand that some Kami poor the water down the very edge of the blade as it points towards the ground, thus quenching both sides of the edge at the same time.
It is normaly just the belly thats hardend, the tip, spine & waist area are left softer. It is critical that the waist is left soft, as otherwise the blade is left with the potential to snape under stress.
I had never heard of Japanese etching of blades. Fascinating. Thankyou.
You do have some lovely swords Simon.
regards,
Spiral