piryohae3

Anyone know if there's an age requirement? I just know that it's awarded later in life.

I'm curious to get your thoughts on who could be the next National Living Treasure swordsmith.

I have a few: Gassan Sadatoshi, Kuniichi Takami, Kawachi Kunihira, Kawasaki Akihira, Yoshihara Yoshindo

Marius do you have pictures of your swords by Naohiro? The ones on the website are unfortunately not very clear.

I found a partial list here: https://nihonto.Japan.cz/en/news/276-sword-compet-2019-uk But it's missing Award of Effort, Award for Excellence, and nyusen. Haven't seen anything on Paul Martin's Facebook either, just the results for the 2019 NBSK competition instead of NBTHK.

Having a nyusen category, accepted but didn't win prizes, seems to imply that there are swords that weren't accepted too.

I wonder how many swords get submitted to the competition but don't pass the judge's screening to be put on exhibition. I'm guessing very few since there aren't many active smiths in general, some only compete in the NBTHK competition, others in the NBSK competition, and others who don't participate in either,and then there are the mukansa.

Found a cool video about Kawachi Kunihira training the last apprentice he's going to have. https://www.youtube.com/watch?v=K2AeDETfyZo

I want to get a production beater sword for tameshigiri. The only US vendors I found sell mats by Mugen Dachi which are nami grade, the lowest without a bamboo core. I'm looking for new jo grade or better with a green bamboo core. Anyone know where to find them?

I read Darcy's articles about the evils of uchiko and the benefits of using microfiber cloth. I saw on every togishi video, mukansa or not, that they always use uchiko on swords be it antique or a brand new shinsakuto. Suppose I just received a freshly made shinsakuto. Should I assume that there is still uchiko on it? If there is then should I dispose of the microfiber cloth after wiping off the uchiko?. Can that be washed off in the washing machine?

I found this website that says Japan had another iron source called mochi tetsu that was high quality, easier, and cheaper to use than satetsu. http://gunbai-militaryhistory.blogspot.com/2018/02/iron-and-steel-technology-in-Japanese.html He refers to this source: Origin and development of iron and steel technology in Japan by "Kenichi Iida The author says it's found in large quantities in modern day Iwate region. Anyone know how common mochi tetsu usage was in the past?

The statement "than of any previously made" seems to include the beginning of time including koto.

I read an article in the articles section called The Forging of a Japanese Katana by Michael Morimoto. http://www.nihontomessageboard.com/articles/The_forging_of_a_Japanese_katana.pdf On page 5 and 6 it says "As a result, shinto or "new swords" first emerged between 1568 and 1603...but the quality of these weapons far surpassed that of any previously made." I'm confused. I thought Kamakura swords are regarded as the best ever made and that nobody since has been able to make a sword of equal quality? When people talk about how great Kamakura swords are, are they strictly referring to aesthetic qualities only?

I can't find anything to verify if the o-sode were tied to the arms or left dangling. In some pictures is looks like it moves with the arm, in others it looks like it just hangs there.

Thanks for the kudos! Yes I've read in a few books that now is an exciting time for innovation in sword making. I know that some smiths make their own oroshigane as Jean C said. I have a book that has interviews with different smiths and some use exclusively tamahagane from the NBTHK tatara, others blend it with their own, and others use their own entirely so I was wondering maybe this shin watetsu will create different results because of more precise temperature control, different type of satetsu used, etc. For example Akihira Kawasaki. He uses his own oroshigane only and his swords have incredible hada. I wonder how much of that is from his technique or from the material. I've seen lots of pics of swords by contemporary smiths, most whose hada I think are quite frankly bland. I'm pretty sure most use NBTHK tamahagane.

I saw this article by Paul Martin where a different group is also making tamahagane via tatara but unlike the NBTHK they're blending it with modern science. http://Japan-forward.com/tatara-watetsu-Japanese-town-revives-traditional-steel-production/ Anyone know if any modern smiths are using this steel to make swords?

The armor looks incredible but there is so much lacing! I wonder if it's just decorative because it appears to have an impractically large amount. Does it really that much lacing to keep it all together? I guess it could absorb some impact from a blow but probably not by an appreciable amount. Wouldn't it add a decent amount of weight?

The trailer had weird electro rock music that didn't work with what was happening at all. I hope the documentary isn't the same way.

I'm interested to see if it's good and if it's any more specific than this documentary:

Surely they don't call it "NBTHK". Do you just call it "Nihon Bijutsu?"

For example would a heavy shakudo tsuba change the balance point a lot more than one made of iron? Does a tsuba's weight really matter? How much of a difference does it make?

As far as I know, only the mune is supposed to touch the saya when you sheath and unsheath it, yes?

What do you mean by this? Is this referring to the sides of the blade rubbing against the inside of the saya?

I see that there's a shirasaya section in the annual sword making competition. As far as I know they're plain, not lacquered, simple, made of 10 year old magnolia wood. Not much room in the way of creativity. I guess it's about quality of fit?

I've been calling it fire hamon but I'm guessing it's a choji variant.