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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.
In English, the terms "hamon" and "temper line" are sometimes used interchangeably, although subtle differences do exist, but both tend to refer to the entire line. In Japanese, however, "hamon" refers strictly to the pattern along the length of the blade, whereas the hamon at the tip (kissaki) is called the boshi. [6]
Early Japanese iron-working techniques are known primarily from archaeological evidence dating to the Asuka period (538–710 CE). Iron was first brought to Japan during the earlier Yayoi period (900 BCE to 248 CE). Iron artifacts of the period include farm implements, arrowheads, and rarely a knife blade.
If the knife is being made under the Sakai, Osaka production system, the knife is sent to a sharpener who corrects for distortion and sharpens simultaneously to make the final geometry and profile of the knife, and then is finished by polishing, engraving, and installation of handle by other craftsmen. It may be mirror polished or finished with ...
These tantō have a wide body, unlike his normal slim and elegant work, making them appear quite similar to a Japanese cooking knife. One of the three blades has a gomabashi in cutout ( sukashi ). It was restored around 1919 and sold for approximately 10 hiki (a certain number of mon ); this was worth roughly 14¢ US at the time, meaning that ...
Mokume-gane (木目金) is a Japanese metalworking procedure which produces a mixed-metal laminate with distinctive layered patterns; the term is also used to refer to the resulting laminate itself. The term mokume-gane translates closely to 'wood grain metal' or 'wood eye metal' and describes the way metal takes on the appearance of natural ...
Just before making contact, the kaishakunin grips the handle (tsuka) with both hands, giving precision to the katana ' s blade and strength to the downward cut . The final cut must be controlled in order to reach only half the neck of the samurai; the kaishaku, leaving the required skin to hold the head attached to the samurai's body, was ...
Kenjutsu (剣術) is an umbrella term for all schools of Japanese swordsmanship, in particular those that predate the Meiji Restoration. Some modern styles of kendo and iaido that were established in the 20th century also included modern forms of kenjutsu in their curriculum. [ 1 ]