Tokyo BLADE!!!!!! Oshi No Ko Season 2 Episode 1 Episode 12 Reaction 

14:23 “They put little details in the animation that doesn’t need to be there…. it’s so good.” Agreed. There was a scene where it’s Akane sitting down, but it was so amazingly animated. I’m so glad the animation and art quality didn’t down this second season. Akane with the long hair is looking really pretty and that pout face that she made at Aqua was so fricken cute!

😍 Thank you. By the way, a lot of swords appeared this time, so I'll explain how to make a Nihon toh (Japanese sword) by super easily. Nihon Toh (Japanese swords) are made from "Tamahagane" (use the iron sand) refined by the ancient Japanese "Tatara" method. This technique was perfected over more than 1,000 years of research since the Kofun period (late 3rd century - 7th century). The furnace is made of clay and fired with charcoal as fuel. Therefore, it is colder than modern blast furnaces. This produces high-purity iron that does not dissolve impurities such as phosphorus and sulfur, that is, the highest quality steel ever made. Next, the tamahagane obtained in the tatara is heated, beaten to a thickness of about 3 to 6 mm, quenched in water, and selected tamahagane with the right amount of carbon for a sword, which is then heated again and hit into a lump. The hard steel with a high carbon content is used to make the "kawagane" (skin steel) used for the surface of the blade, and the soft steel is used to make the "shingane" (core steel) that forms the core of the blade. And each of steel is burned, hit, stretched and fold in. This is done about 15 cycles for the kawagane, and about 5 to 6 cycles for the shingane. Then, put Kawagane and Singane together and burned, hit, stretched, fold and shaped. And "Yakibatuchi" (special mud) is applied. The buck side is thickly and the blade side is thinly. After dried and do the harden a sword. Then, the difference in the cooling time, creates the peculiar curve and blade crest of a "Nihon toh." And after just keep only sharpening. Nevertheless, there is a huge amount of craftsmanship required and even the most advanced science today cannot create it. Also, the best kitchen-knives today are "Sakai hit knives" made in Sakai, Osaka, using traditional techniques that have been passed down for over 600 years, and are used by 90% of Japanese professionals.

Cant wait for the next episode 🎉thanks