There are three basic types of tempering in Japanese swords:
Un-tempered: Simple, there is no tempering. The least durable and least functional type of sword blade.
Homogeneous, or "mono" tempering: The blade is tempered uniformly and has the same hardness all over. These swords can be both fully functional and fairly inexpensive. I recommend this type of swords as a first functional sword till you know if you will maintain interest.
Differential tempering: The edge is tempered harder than the back of the blade. This makes the edge very hard with excellent edge retention, while the softer back gives the blade flexibility and shock absorption. A differentially tempered San Mai blade will be very durable and have excellent edge retention, I recommend this type of sword for intermediate to advanced practitioners.
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