NihontoEurope

Hello, You say 1570's. Is it a guess or do you have any other source of information? /Martin

About the "V-shape", Kongobuye nakago. It is typical of that school. Look for Moritaka on the web. /Martin

Veli, What about MINAMOTO KIYOMARO SEI at the end (signed KUBOTA)? /Martin

He was born 1917. /Martin

Veli, Impossible to make guesses on almost any kanji, but when you say TA/DA can you perhaps see TAKA as in TAKADA? /Martin

Veli, I think KANE 包 and maybe SUE 末 or NAGA 長. It depends really on where the last kanji ends and would really be easier to match when in hand by hight and size match of the other kanji. Does the last kanji end where it is seen or would it continue? I think it is a start for you. What do you think? /Martin

It is correct (as on the note attached to the Tsuba). /Martin

Hello, I received the second set of paper along with the sword today. The second shinsa judged it to: 濃州住人千手院作 of Bunmei era. So, same attribution then. /Martin

Chris, Paul and Kunitaro, Thank you for the input. /Martin

Kunitaro and Paul, I would be interesting and more conclusive to have your opinions when the same swords carry an existing NBTHK Tokubetsukicho and a Hozon judgement?: Swords numbered from above...........1 rai/ichimonji...........2 Sukesada...........3 Kiyomaru Paul a) NBTHK Tokubetsukicho.....................1. $15-20k.......... 2.$7-10k.................3. $7-10K c) NBTHK Hozon..................................1. $20-30k .......... 2.$10-15K..............3 $20-25K g) NBTHK Tokubetsukicho and Hozon......1......?????...........2....?????................3....????? Kunitaro a) NBTHK Tokubetsukicho.....................1. $2-5k.............. 2.$1-2k..................3. $2-5K c) NBTHK Hozon..................................1. $35-45k ..........2.$3-15K...............3 $150-250K g) NBTHK Tokubetsukicho and Hozon......1......?????............2....?????.................3. ..????? /Martin

Hello, If authentic, it has been cut down from a Wakizashi or Katana into the current size. Kanji added after reshaping. /Martin

Hello, That blade looks like a Bungo blade to me. /Martin

Edward, All the specimens I have seen have all been signed on both sides. Do you have BISHU OSAFUNE JUNIN on the other side? /Martin

Hello, It would be nice to see the blade. I have a blade with: YOKOYAMA KOZUKEDAIJYO FUJIWARA SUKESADA EDIT: 6th gen It is genuine. /Martin

I think they nailed it by the up-most yasurime. That particular smith (father and son) used a very large angle. /Martin

Could be the father of KANESUKE (ENTOKU ERA). So, It would then be KANEHARU (BUNMEI ERA). Both father and son made slightly longer nakago than the average. /Martin

Was thinking about the sharper hamon. Sorry for being unclear. All I have is the softer style. /Martin

Chris, Do you know of any reference? Book or so... /Martin

I would not be surprised if there were a Mizuta nakago embedded in the tsuka. /Martin

I noticed the same. Also, Is it Shodai? I have a Shodai, but this looks 4th gen to me. Edit: Yasurime obscured and where I can see the angle; it does not appear to be the right one. I might be wrong but I will check it further. Too sharp turns in the midare when I compare my blade and from books. Shodai is softer and balanced. /Martin

I think so too! /Martin

Welcome Kimmo. @Veli...Surprised? Knives and Finnish people /Martin

Yes, I thought it was Shin-shinto. I don't know what experience you have on older blades. I have many and most of them actually have a more faint hamon at the kissaki when comparing hamon at the Ha. Talking about not-recently-polished-blades now. I would say that most of them have 40-60% faint on the Kissaki. Perhaps this has do do with the technique of the polishing when they "whiten" the kissaki. Comments? /Martin

Chris, Yes, I guess there has been a few polishes and mending to the sword during the years. What is the age on the Munekage? Very nice quality and polish. /Martin

Chris, Perhaps the photos are a bit deceiving, but the hada looks pretty nice when in hand. I can take some new photos later on tomorrow. /Martin