Nihonto.ca Great Pics

[Pete Klein]

Although I am not primarily a sword guy (kodogu is my field) I was looking over Darcy's site and thought I'd post the link here as he has incredible pictures of incredible swords which allow close up study. Well worth a look for those uninitiated.

 

PS: anyone who wishes to purchase the 'Go' for me for Christmas just 'Go' ahead! :lol:

[Jean]

http://www.nihonto.ca/

[Danocon]

I find the Bizen Kanemitsu absolutely stunning.

 

The hada is described as ko-itame with fine ji-nie. For my own edification, looking at picture #18 how is this different from Nashiji-Hada?

 

I really need to get one with nashiji hada in hand to see for myself.

[cabowen]

  Danocon said:

I find the Bizen Kanemitsu absolutely stunning.

 

The hada is described as ko-itame with fine ji-nie. For my own edification, looking at picture #18 how is this different from Nashiji-Hada?

 

I really need to get one with nashiji hada in hand to see for myself.

 

nashiji is from the skin of the nashi, the Japanese pear, and used to describe Yamashiro den hada. It is based on fine ko-mokume with some ko- itame. Hizen-to konuka (rice bran) hada is very similar though the Hizen-to hada is lacking in nie and appears a bit whiter....

 

Nashi:

 

 

Nashiji hada:

 

[jamesicus]

  cabowen said:

......... nashiji is from the skin of the nashi, the Japanese pear, and used to describe Yamashiro den hada. It is based on fine ko-mokume with some ko- itame. Hizen-to konuka (rice bran) hada is very similar though the Hizen-to hada is lacking in nie and appears a bit whiter........

Very nicely illustrated and well explained response. Thank you.

 

James

[Ruben]

Hi Gentlemen,

 

I strongly believe "nashiji- hada" came from the shape of the core and the seeds, not skin.

Found this as resource: http://www.ksky.ne.jp/~sumie99/nashiji.html

 

Regards

 

ruben

[runagmc]

Ruben, usually the term is explained as being in reference to the spotted skin of the pear - although, to me, the sparkly wet & grainy appearance of the inner "meat" of the fruit seems to make more sense when compared to the nashiji-maki or nashiji-hada...

[drbvac]

Thanks to both descriptions as they fairly accurately show and explain why the name and the description come together !

[george trotter]

I looked at Darcy's site as posted here. I noticed the kogarasu style sword by Gassan Sadakatsu which he made for Prince Takamatsu...have a read about what the vendor has to say about it's polish being still in original sashikomi...then read what he says about hadori.

I have often wondered why dealers/authors keep publishing photos of swords in hadori when you can't really see any hamon activity....or even outline!...this comment explains what hadori was invented for.

Regards,

[markturner]

Wow, its been a while since i checked out Darcy's site....some simply beautiful swords and amazing photography. Thank you Darcy for putting up such a great study resource, as well as the chance to drool over the sort of swords we can only dream of.. although..several were actually within my price bracket...very tempting, but it would mean disposing of some of my existing, which may be complicated ......hmmmmm.

 

Thanks Mark