Ooitame

Interesting choice Stephen, I just added it to my playlist for the ride. Hi Salvatori, thats some dedication . Enjoy the show Hello Michael, that sounds good, looking forward to seeing all that is being offered.

Hi Jeremiah, I too am quite suprised. But, c'est la vie. I am still looking forward to my first show of this type. Hopefully, a few gems to look at and learn from... and possibly bring home.

Not looking good so far...

Curious if any members will be attending the Orlando show on Sat.? Also, curious if a anyone would like to meet up for a possible group lunch or dinner?

Off white with gold checkering maybe.

Down for me as well. Also seems nbthk-ab.org is no longer hosted and is up for grabs.

Many thanks Ray!

Recently purchased a edo period kankyuto with a kikumon 16 petals. As I began studying kankyuto it seems a few contain them. I am curious about the prevalance during the edo period, why add one, and did it require special permission to use?

Were the blades chosen at random or presented by the smith?

Hi Jean, yes on umbari/kankyuto. Hi Brian, thanks, next pay check I will be making a donation to such a knowledgeable site.

Hello, a little handle help, what does the writing on this say?

As I study and learn I came across this thread and wanted to provide another piece of reference https://books.google.com/books?id=ZzIXkFec0e8C&pg=PA28&lpg=PA28&dq=kankyuto&source=bl&ots=42RVtByhBO&sig=ZG6Qwnqn2X1yrLkbu9lDHBAD7vk&hl=en&sa=X&ved=0ahUKEwjl3pLdpanZAhVLCKwKHZnqBGUQ6AEIbDAN#v=onepage&q&f=false

No, my attention is drawn elsewhere for the time being.

Yes many hurdles for an authentic test.

Hi Ken, agreed. I have experience with the bokken and the dulled edge sword. Will seek proper guidance for shinken. Jean, I am not really clear on these intracacies. I believe you are right as a number of swords from the same smith were used.

Hey Jean, that is a good question. I know there are many types of cuts. I will try to describe the best I can, nagamich 1 is reported to have a sword cut through three bodies, so I can assume this is an horizaontal abdomen cut, ninodo. To have a family style comparison cut would be most appropriate, I suppose that would do. Rio kuruma, being the ultimate test. However, what I consider a true test is th 45degree angle cut through the collar bone, ribs, sternum, and spine, okesa. As that is a natural draw and strike motion, assuming arms and hands arent viable... I suppose the other two could work if you turn the saya on its side, and you acquire the muscle memory.

Well this thread took a turn. All things considered, I like my steaks well done so if any blade can cut through that, then definetly worthy of fame; IMHO.

Luis, not sure if your being serious or sarcastic?

Hi Lewis, I am curious as to that wakazashi cutting ability as his grand father was ryo wazamano and his uncle sajo wazamano; maybe it passed down. In addition, that blade was made when the smith was head of that school for ~25 years. So it might have the ability, but it wont see that kind of abuse... I will be left forever curious. Hi Jean, you are correct.

Hi Annti, thanks, bokken and iaito are already available. I should have been more specific, I was asking about shinken. Hi James, will do.

Hello all, I am thinking about trying laido, and who knows maybe tameshagiri. But there are quite a few choices for blades. What are your thoughts on a modern work yet still somewhat traditonal... at around 500$, or should I get a real yet semi beat up older nihonto for about the same price?

Always glad too hear of hard work paying off, congratulations!

Very nice find.

Good show, congratulations to the winner.

Its possible, unless there is something more.