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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.
Joseph Szilaski & John Lewis ... "The O-Katana" Chopper knife (using metals from the previous 99 episodes) Ōkatana: February 27, 2019 () 0.92 [105]
Other aspects of the mountings , such as the menuki (decorative grip swells), habaki (blade collar and scabbard wedge), fuchi and kashira (handle collar and cap), kozuka (small utility knife handle), kogai (decorative skewer-like implement), saya lacquer, and tsuka-ito (professional handle wrap, also named tsukamaki), received similar levels of ...
kōgai (笄) – a skewer for the owner's hair-do, carried in a pocket of the scabbards of katana and wakizashi on the side opposite of the kozuka. [33] [34] kogatana (小刀) – any knife, particularly a small utility knife carried in a pocket of the scabbards of katana and wakizashi. ko-itame-hada (小板目肌) – see itame-hada. [35]
It was useful for self-defense in indoor spaces where the long-bladed katana and intermediate-length wakizashi were inconvenient. Women carried them in their kimono either in a pocket-like space ( futokoro ) or in the sleeve pouch ( tamoto ) [ 2 ] for self-defense and for ritual suicide by slashing the veins in the left side of the neck.
A California man died and a Good Samaritan is facing serious injuries after being attacked by dogs last week. According to a statement from the San Diego Humane Society obtained by USA TODAY, the ...
Visual glossary of Japanese sword terms. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.
How To Make My 2-Ingredient Jam Bars. To make one 8x8-inch pan, or 12 to 16 bars, you’ll need: 1 (1-pound) log refrigerated sugar cookie dough