Jock

Hi Folks, Just some bad news (for people who wait for their blades) for the Eric Roush customers..... To keep a long story short - Eric Roush had a blade that belonged to me for over 2 years and 10 months - he ignored my e-mails and my attempts to contact him. I, praise God, was contacted by a guy whom Eric offered my sword for sale.....the gentleman found out (very long and amazing story) that the sword was mine and returned it to me.....as I have been told by Eric's neighbour - he has left his dwelling place and has (with his female partner) disappeared....owing money to heaps of people etc.... Bad news because of the fact that I had it confirmed that he wanted to sell my sword and common sense tells me he would/will attempt that same scam with others - in my humble opinion not only unreliable but a criminal....feel sorry for everybody who is "still waiting for his/her nihonto"..... "be not deceived whatsoever men sow they will reap!" Jock

Some more details: motogasane: 7.4 mm sakigasane: 6 mm width at habaki: 33 mm cutting edge: 41.5 cm

Hi folks, I posted some pics in the forum previously: viewtopic.php?f=1&t=17319 Having received it now I thought I might as well take some pics of the kanji and ask for your knowledgable opinion... Thanks for your help Jock

....There is a total of 48 of these

Hi, I received the woodblock prints below and don't really need these - any thoughts what they are and how / where I could sell these? Jock

Nope....a friend of mine thinks that the horimono was done quite a bit later.... Jock

a few more.....

Hi fellow Addicts, Hope everyone here is happy and blessed.... Just wanted to show my new one and get your appreciated opinion - will be able to post more detailed pics end of this / beginning next week.... Jock

Hi, Not trying to be stubborn, but it certainly isn't a normal kitchen knife for $20 as it has a genuine temperline - not indicating it is a national treasure just stating that you can clearly see the temperline as a light reflection - I'll post some pics showing it soon. Thanks for your input! Jock PS: on what was the cutting test for traditionally made kitchen knives carried out on? Chicken? Such as: "cut through 3 chicks - tested by the Master Chef?"

Hi Guys, Thank you very much! I understand you mean "suke" as in Sukemune (koto) ) ! Jock

Hi Folks, I might just have missed it, but didn't know until now that the most detailed and easy way to take tang/blade pictures is to scan the blade - just as a little help for the ones like me who were not aware of this superb way of doing it. The last 2 pics on the following link were obtained by placing a blade on a scanner and scanning it - then converting it in a jpg - I heard of people successfully scanning their behinds ) - never even thought you can do it with a blade too.... viewtopic.php?f=15&t=6831 Hope this is helpful to some of you folks here - maybe most are aware of it already! Regards, Jock

Hi Folks, - I just tried to scan a blade and amazingly this is 100 times easier than photos and absolutely detailed - if you haven't tried it - you missed something..... Please see the 2 pics below for more details about this particular kanji thanks for your help! Regards, Jock

Thanks John.....what does Magoroku stand for? Regards, Jock

Hi, It certainly has a temperline - I'll try to take a pic and to post it soon! Thanks again! Regards, Jock

Hi, I'll take it to my office tomorrow and try to scan the kanji.....camera didn't work...I'll let you know how it worked... Regards, Jock