The secret of these early swords lay in the ingenious method developed for producing a metal both hard and brittle enough to hold its edge and yet sufficiently soft and pliable not to snap under stress. The procedure consisted of hammering together a laminated sandwich of steels of varying hardness, heating it, and then folding it over again and again until it consisted of many thousands of layers. If a truly first-rate sword was required, the interior core was made of a sandwich of soft metals, and the outer shell fashioned from varying grades of harder steel. The blade was then heated repeatedly and plunged into water to toughen the skin. Finally, all portions save the cutting edge were coated with clay and the blade heated to a very precise temperature, whereupon it was again plunged into water of a special temperature for just long enough to freeze the edge but not the interior core, which was then allowed to cool slowly and maintain its flexibility. The precise temperatures of blade and water were closely guarded secrets, and at least one visitor to a master swordsmith's works who sneaked a finger into the water to discover its temperature found his hand suddenly chopped off in an early test of the sword. The result of these techniques was a sword whose razor- sharp edge could repeatedly cut through armor without dulling, but whose interior was soft enough that it rarely broke. The sword of the _samurai _was the equivalent of a two-handed straight razor, allowing an experienced warrior to carve a man into slices with consummate ease. Little wonder the Chinese and other Asians were willing to pay extravagant prices in later years for these exquisite instruments of death. Little wonder, too, that the _samurai _worshiped his sidearm to the point where he would rather lose his life than his sword.