Kanesada opinions

[reeder]

This is my friends Kanesada im looking at buying but wanted to get opinions on whether or not the tip could be fixed or if it's a fatal flaw. Also, I know it's signed Kanesada but not sure if gimei or what generation smith. Thanks a ton in advance.

[nagamaki - Franco]

opinions on whether or not the tip could be fixed

 

Image?

 

FYI, http://www.nihonto.ca/nosada/

[reeder]

Here's 2 I have, got 1 more if my phone decides to cooperate.

[nagamaki - Franco]

Ouch! It is difficult to see the boshi, but can't imagine there would be much left after reshaping from the looks of it. And that is the question.

Even if a sliver of boshi remains, then the question becomes is this 'still' a good enough sword to justify restoration? If it appears there is enough boshi, suggest that you show and talk to a good polisher about the outcome and the rest of the sword.

No comment on the mei.

[Jean]

I fear the worst seeing the picture. Show it to a polisher but I am afraid it cannot be saved.

 

 

Hamon looks like Mino Kanefusa school

 

Now the blade is not as old as it appears. The mekugi ana look drilled. If the lowest one is the original, it should be punched. The mei looks like Nosada.... forget it.

[cabowen]

Can't say for certain from the photos but it sure looks like this one is a goner...

[reeder]

Thank you, gentlemen. I might check with Moses to see what he thinks, but sounds like it won't be able to be saved.

[Kronos]

Looks like it can be saved just about...but with the additional cost of the reshape not to mention the condition you'd find the kissaki in afterwards my gut says it wouldn't be worth it. A polisher will know for sure.

[John A Stuart]

Subtle differences on the mei, but, imitating Nosada. My opinion is the sword can be restored without too much radical changes. The thing is are you willing to foot the bill for improvements? Considering it isn't Nosada. John

[Darcy]

About Nosada, there is a wide range of variety in the signatures. They had him documented as living an extremely long time.

 

My Nosada, I bought it with no papers and everyone told me it was gimei, especially because it was highly unusually done in sanbonsugi. It was in old polish at the time. After polish chikei jumped out all over and fine activities appeared in the hamon, and the quality was top notch. It passed without any issue and also got a sayagaki.

 

So... don't dismiss it out of hand quickly, the hamon looks like it would qualify in the body of work. One of Fujishiro Matsuo's books has a page with about 50 Nosada signatures on it and that is probably a starting point for checking it out.

 

The kissaki, looks like bad news. If it can be fixed the results may not be very pretty but if you have some intact boshi there you can hold some hope out still. Best to send to a polisher and ask them.

[Jean]

Agreed Darcy, that's why I just said it looks like Nosada mei but the mekugi ana, the hamon which is rather in the Kanefusa main line, let open ????

 

Is it worth shinsa taking into account the boshi.....

[cabowen]

As mentioned, lots fo mei and work style variations, making it difficult to tell from the photos. The boshi looks rather odd irrespective of the damage as the hamon seems to continue its rather dynamic pattern up through to the kaeri in a rather clumsy manner. The deep tani just in front and behind the large gunome above the hakobore give me the impression that this would not be repairable without some togi inserted boshi....

[reeder]

Well, I ended up buying it. Like it even more when I saw it in person. Here's some more pictures.

 

Nagasa measures 28"

[reeder]

More pics.

[reeder]

Fittings

[Shugyosha]

I like the tsuba very much. How's the kissaki?

 

Best,

[Darcy]

I think for hamon it's hard to rule in or rule out any particular item for Kanesada as past experience would have it. Probably his most typical shape is the tadpole shaped gunome but he was very versatile. I'd be more inclined to do mei study and check the quality of the blade after polish. If it survives. Please keep us updated.