Hans Kondor

Thank you Paul for your answer. One more thing I would like to ask is about suriage. As far as I know the blades from Late Kamakura and early Nanbucho period were mostly sruiage to become katana from tachi, so I guess the suriage itself not affect the price of a katana from that period, but how about the swords balance? Does the tang shortening not weaken the swords ability in a fight, it won't act different after shortening? Or it is depend on who made a changes and in an expert hands the blad ecan be as efficient as it were in its original size?

Hello Paul, I know about that and thats why I didn't like it them, because they are surely not the finest blades we have ever seen. A sidequestion about this narrow suguha hamon. Is it possible that some blades, like these had a much wider hamon, but because of the several suriage and polish it has been got narrow?

Thank you guys. Not much information was added to the swords, but yes it was written that it is signed as: Hizen Kuni Ju Tada Yoshi Saku. To tell you the truth I thought that both the blades and koshirae are poor quality reproductions. I don't like the rayskin, saya, korukata, thex all have a cheap chinese look. Also that both blades has a very narrow suguha hamon, is it not weird?

Rest:

Pictures from the blades.

Hello guys, I would like to ask your opinion about the following daisho, can be an original or a chinese fake.

Thank you for your comments guys!

Thank you Brian and this has a specific name or something?

Hello Peter, they are not mine, just found them on the net, by the way if we are talking about pictures I always wanted to ask, what do you think, the second picture could be made by scanner?

Dears members, I would like to ask your help. Can you tell me that is that type of hamon, when it looks there are flames (yakidashi?) on the choji hamon was used on koto blades too, or it is later technic? Thank you in advance!

Hello Mariusz, I of course saw that crack on the picture you showed, but what I was thinking about is that on the upper photos, which shows the blade every inc, I can't see that crack.

Can you find this crack on other pictures? I am just asking because I can't see it on the upper photos on the hamon which makes me scarred that on another sword I could not see from photos that the sword has crack like this. My only tip is that, this is the crack:

Hello guys, I don't know have you seen this one for sale on ebay. Opinions? http://www.ebay.com/itm/Japanese-Sword-Tachi-Muramasa-Nakago-in-Japanese-poem-Koto-period-NBTHK-paper-/221164510612?pt=Asian_Antiques&hash=item337e6e9d94

I checked the videos of this guy, very nice cuts. I have a question, on this video 5:05 he uses a 6 cm wide blade: http://www.youtube.com/watch?v=ihWuLMlm ... ature=plcp Does it help to cut wide targets easier? Edit: It looks that there are more member there use wider blades, it looks to me that they not really comfortable with it, esspecially when nukitsuke and first cut.

Thank you both of you guys for your comments, as its a cheap book, I give it a try.