Dr Fox

David Would USPS have any further interest, in an item that was delivered to the named party? There is an admission that he has the tanto!

As a guide see what a Japanese Zaya of some age looks like when opened. This has been opened by a skilled man, to check the cleanliness and re fit after a blade polish. He was delighted with the original workmanship, both in fit and interior finish. Nothing needed doing. I am privileged to own such an art work, to house my blade.

Hi Eric I am not one to pre-judge your skill set but: a shira zaya is a resting zaya and its construction is an art in itself. Improperly made it will damage the sword, every time it is housed and drawn, that of course is contrary to the purpose of the item. Also as already pointed out, wood choice is very important, wrong choice and your blade can ‘R I P’ (rust in piece). Get some reading on the art of zaya making it is a craft. The Craft of the Japanese Sword. L&H Kapp, is a good reference on several aspects, and includes Kazuyuki Takayama’s scabbard making.

Fair doos Boss A bit of info I had not been aware of: Kajiyama Tokutaro from Nikata Town, Kamo County in Hirishima Prefecture. Used to be called 'Ujimasa' was give the smith name "Yasunori (Yasutoku)".

Hey boss help me out here! Cant find a Yasutoku, but have got Yasutoshi and Yasunori with Kajiyama as a coupling?

This was a gentle reminder to you, to sign your posts as per board rules. It helps other members to address you with a name.

Hi (Pablo668? or how would you like to be addressed) Please please, do no more to the sword, no attempts to un-bend, or wet and dry scratching on the blade, you don't know what you have yet!

Buy the sword not the mei!

Had a point but found an answer!

And this did not pass; my wife's notice, who went gaga when she spotted this, I have to agree!

Every thing of quality, pure quality.

Cant import to China! Thats a rub, they sure export enough to us!

Hi Kenneth Subject sword oil! There are lots of suitable blade oils listed here. To strike out on a new product because the 'label' said so, to me is at best risky. Chogi oil which is readily available, has been used forever, and it has that distinctive aroma, seems to be a favoured choice by many. Your photos by the way, are by far not the worst we have seen. Quite good.

My library book on this subject is: The Yasukuni Swords. Rare weapons of Japan 1933-1945. I have seen the JSSUS you reference, and found it inferior to the book above.

Wow, bang up to 2015. Can see where you are going Brian. Constructive pointers. Find the colour scheme off putting. The information column is so narrow it does not screen fit, unless I adjust magnification on PC. Cant find 'Unanswered posts" "Active topics" (first port of call). Then a browse. Regards.

What ever works, apply with a cotton bud, and only onto the paint. Your hope is to remove the paint, not wash the whole item.

Got it Jean! Sebastien Sorry but I didn't know of a book called Cutting Edge, thanks for the information.

Hi Sebastien Dont understand 'cutting hedge' cheers.

What do I know about yakidashi now? Not a lot but a lot more than I did yesterday. Acting on advice from Chris, I searched for info on Osaka and Edo yakidashi, using my blade for comparison. Typical Osaka yakidashi. Starts in sugaha or gentle notare, then widens before shifting smoothly to midare. Sounds simple enough, but the application of that description to examples was fun. But I did find two examples by Sukenao, that to me matched, called ‘sugu-yakidashi’, and others were not to far off. Edo yakidashi. The majority of Edo yakidashi I found stopped just above the ha machi, and the sugaha was not of any length. Now with my limited knowledge, I compare my blade nearer to Osaka, as a general example. Knowing, that there are probable at least another dozen points I am not seeing, I submit the photos. Cheers

Thanks Chris I will do both tomorrow.

Hi Chris Your last first. To get this point is ok, I didn't ever think it could get pinned down to an actual smith. I am happy at this point thanks to all who helped. Now here’s a fix. Yaki-dashi. I have found on one site, two readings for this term. Yaki-dashi. Straight temper line near the hamachi. Yakidashi. Hamon drops off the edge a short distance from the hamachi. Now I have under stood that a hamon ,that becomes straight to the hamachi, as Yaki-dashi. And a heated nakago, can causes the hamon to drop off before the hamachi. I wasn't aware of the term for this event. The photos have been tricked to show the Yaki-dashi as I know it! Are we on the same page? Cheers.

Dave Wish you all the best in your future endeavours, and good luck.

Darcy. If one thing is a cert, its that Sukehiro’s work is very specific. There is no point signing a blade, that is no where near the style, it won't wash. I pick up your points as regards to Takashige, and this blade shows several similar features. I think wanting to say “in a similar style to” will be close enough here. Thanks. Thomas. As spoken, I picked up on you fancy for Satsuma, and was there when Chris fired his shots across my bow. His question as to the presence of Imozuro (potato fronds), a feature of Satsuma blades, not being evident here, will I believe lead him to tell me thats a no no. Chris. So yes, there is yaki-dashi and past the ha-machi. Imo-zuro no or any similar feature. Thick sunagashi (brushed sand?) No. Masame in the shinogi-ji, believing that this would be a prominent feature if there, I cannot see it here. Cheers.

Many thanks Darcy, There is a lot of meat on that bone, let me pick at it and I will reply as best I can. And Thomas thats a new direction, I will go that road too. Regards both.

Stephen, like Peter I too would like to get a heads up on tsuba cleaning. I showed a nice signed tsuba on here not so long ago, the advice I got was that it needed cleaning. Some of the great guys here, even sent me some piano keys to make ivory scrapers. I will be honest it frightened me to death, I just didn't have the nerve or skill belief to touch it, so I never did! I still think the tsuba and I are both better off for that decision.