Matt D

Thank you Bruce. I would like own one these blades someday, someday… To me, part of the allure is that they were such good swords from a functional perspective.

I understand the steel and the construction of the laminate. However, one thing I’m still not clear on is how the blades were shaped. Were they hand hammered or was machinery involved? Also, the articles seem suggest that water was the quenching medium, under carefully controlled conditions. Is this correct?

Thank you Bruce. This is really helpful and interesting.

Bruce, I am not currently looking for one. I was just curious about them.

Thank you John.

1. Are all Mantetsu swords “Koa Isshin”. Or are Koa Isshin a specific type of sword made with Mantetsu steel? 2. Other than the use of a laminate made from modern steel, were there any other differences in the way these swords were made? Were machines used? Were they quenched in water?

What is the criteria for receiving an NTHK-NPO paper? Are there any limitations on era, smith, etc?

As I understand it, Kawachi Kunihira studied under a second master in the mid-eighties. Perhaps his mei changed after that. Any thoughts?

Here’s a shot of the nakago of both swords which were made by Kunihira Kawachi. Both of these swords were on reputable sales sites. I don’t have any reason to believe anything fishy is going on. Nevertheless, the mei seem different.

How common is it for a swordsmith’s mei to change over the course of his career? I ask because I came across nakago photos of two different swords, done by the same modern swordsmith, with mei that look quite different. One of the swords is an earlier work.

I think I see it in the ninth photo from the top.

Where is the hagiri?

But what about koshirai of a shisakuto that was made in the last 40 years? The blade is in reasonable polish but has some saya wear. I have no plans to train with it but I would like to preserve it

I’m interested in answers to Gerry’s question. Many of the shinkasuto don’t come with shirasaya.

Thank you