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An elaborate Celtic scabbard of 1-200 AD, in two colours of bronze 1916 Leather Scabbard for a saddle lever-action rifle of Jack Peters, a ranch hand that worked on the Grant-Kohrs Ranch, in Powell County, Montana. A scabbard is a sheath for holding a sword, dagger, knife, or similar edged weapons.
Scabbards have been made of many materials, including leather, wood, and metals such as brass or steel. The metal fitting where the blade enters the leather or metal scabbard is called the throat, which is often part of a larger scabbard mount, or locket, that bears a carrying ring or stud to facilitate wearing the sword.
At the end of the Kamakura period, simplified hyogo gusari tachi came to be made as an offering to the kami of Shinto shrines and fell out of use as weapons. On the other hand, in the Kamakura period, there was a type of tachi called hirumaki tachi (蛭巻太刀) with a scabbard covered with metal, which was used as a weapon until the Muromachi ...
The scabbard "chape" is labelled 10. Scabbard chape from the St Ninian's Isle Treasure Illustration of the Thorsberg chape showing the runic inscriptions on both sides. Chape has had various meanings in English, but the predominant one is a protective fitting at the bottom of a scabbard or sheath for a sword or dagger (10 in the diagram). [1]
A diagram of a katana and koshirae with components identified. Fuchi (縁): The fuchi is a hilt collar between the tsuka and the tsuba.; Habaki (鎺): The habaki is a wedge-shaped metal collar used to keep the sword from falling out of the saya and to support the fittings below; fitted at the ha-machi and mune-machi which precede the nakago.
The scabbard for the Type 94 was made of metal with a wood lining to protect the blade. It was often painted brown and was suspended from two brass mounts, one of which was removable and only used when in full dress uniform. The fittings on the scabbard were also decorated with cherry blossom designs.
Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten
One end of the baldric was broad and finished in a straight edge, while the other was tapered to a narrow strip. The narrow end was brought through a scabbard runner, it was probably wrapped around the scabbard twice. Circular metal discs called Phalera were attached to the broad end.