Y'all can have the relish, horseradish, & anything pickled. Hard pass.
The katana is a slicing weapon to the core of its being though. Designed & refined as such. Possibly one of the best ever created. Debated in my mind only by the civil war era cutlass, with the katana being more durable.
I bought the wife some years ago. Gifted her private lessons in Shinkendo. Stabbing is a very very tiny fraction of any available practice form I've found. 99% of it is about moving your body/sword to not kill or maim yourself, not damage the blade, & slice your threat.
The katana is a fairly delicate blade. Even good ones are easily damaged by chopping, & other improper use. Deflection is quite an issue due to blade curvature. The point being set back well off hand center make them less than desirable for stabbing actions & modern training reflects that.
Here is a 24" dojo pro- 1060 through hardened, full tang, rayskin, silk, brass, iron, horn, & wood. Nice affordable cutters.
They use these for Tameshigiri practice. They work splendid for slicing & limited stabbing.
Guess we are production efficient in blades. Really like a machete have many hours logged using them. Throwing knives & axes... aside from the little edc pocket folder I like the fixed 4.5 drop point stainless buck. Can do 3-4 whole deer without touch up not to bad. I need to break out the spear & practice though it's been awhile.