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Despite the disputed historical existence of the ninjato, [12] Hayes claims to describe it in detail, and suggests that the typical description of the ninjatō could be due to ninja having to forge their own blades from slabs of steel or iron with the cutting edge being ground on a stone, with straight blades being easier to form than the much ...
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.
Blades whose length is next to a different classification type are described with a prefix 'O-' (for great) or 'Ko-' (for small), e.g. a Wakizashi with a length of 59 cm is called an O-wakizashi (almost a Katana) whereas a Katana of 61 cm is called a Ko-Katana (for small Katana; but note that a small accessory blade sometimes found in the ...
Bronze Age European swords. Harpe: mentioned almost exclusively in Greek mythology; Iron Age European swords. Falcata: one-handed single-edged sword – blade 48–60 cm (19–24 in) – with forward-curving blade for slashing
Best Cooking Methods for Each Cut. Pork loin benefits from slower, longer cooking methods, while pork tenderloin is best cooked quickly at a high temperature for the most tender texture.
Cranberry Mimosa. Iowa, Kentucky, North Carolina, South Carolina, Virginia, Louisiana, Hawaii . Seven states seem to prefer a Christmas brunch drink for the holidays.
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
The word katana first appears in Japanese in the Nihon Shoki of 720. The term is a compound of kata ("one side, one-sided") + na ("blade"), [6] [7] [8] in contrast to the double-sided tsurugi. The katana belongs to the nihontō family of swords, and is distinguished by a blade length (nagasa) of more than 2 shaku, approximately 60 cm (24 in). [9]