Jacques D.

Hi, Why i say that this blade is tired? it seems to my eyes that it was some suspect zone near the yokote and on the first pic in the middle of the blade like loose grain, also the shinogi-ji has ware. I should like a pic of the whole blade and one of the nakago without the habaki. You ask for some judgement, i give mine and it's only mine.

Hi, Out of polish and tired.

Hi, Darcy says: That's right and the nakagojiri of Osafune Kanemitsu is kurijiri haru (thick) not ha-hagari kurijiri like this one. And i should be surprised to find an Osafune Kanemitsu without any papers.

hi, Nie and sunagashi appear in many schools, sugata and line of the hamon are very important (we have no help with the nakago). The exemples showed by Jean (Salut le titi :D ) have a hamon wich is not in accordance with your blade one. Shinza will be the last judge :D

Hi, I don't know there are some Kunitsugu in MIzuta school, i know that it was the school of the Kunishige lineage.

HI,

hi, If you want one look at here :D

Hi, Right but this blade should be nevertheless interesting I should like to see more of it

Hi, Could not be Kanewaka ha?

Hi, Sorry for my mistakes (kogatana an in place of kozuka ana and "wrote" in place of written) but it was late in France and i was tired :?

Hi, Yes it is Nobuyoshi.

Hi, A good article about soten tsuba Wrote by Robert Haynes Are kogatana ana and kogai ana usually inlaid in Soten School? A very good soten:

Hi, It's not a book, it's an article which was written in 1981 by Harvey Stearn in the Bushido journal. You can also look at here especially the paragraph "Japanese sword from ancient times". I think that is instructive and show the necessity of the smith's skill.

Hi, I've an article talking about tsukurikomi. this article contains some pictures wich shows the disposition of the hard steel and the soft one. These pictures confirm that Ted says.

Hi, I think there is a misunderstanding, i use alcohol only in subsitution of the uchiko powder (old oil tends to get hard) after that and when my blade is absolutely dry i apply a thin covering of new choji oil until i need to clean my blade again.

In France, where i live, rubbing alcohol contains 90% alcohol, i use it without any problems (it's promptly dry and no scratchy). Perhaps rubbing alcohol is not so pure in Canada or States.

Hi, You can use rubbing alcohol (90°) instead uchiko, it's active and without inconvenience.

Hi, This one is not so bad and the following articles (Hada and Nugui - Hadori and Sashikomi) also.

Hi, It think that this blade is from Iga no Kami fujiwara Kinmichi (sandai) Enpo era (1673) to kyoho era (1716), the shodai and nidai have the top (roof) of the kanji kin more open there is also a difference on the kanji kami. According Mino to book, in 1722 Kinmichi sandai was selected by the shogun Yoshimune to participate in a competition at Hama Goden (imperial residence at Edo); but he was ill, so yondai Rai Kinmichi went in his place. The latter won and as a consequence Izumi no kami Rai Kinmichi became the swordsmith at Edo. kiku mon turn on the opposite direction than yours ont he oshigata wich i have.

Thanks to the kami it is not a nihontô :D

Hi, one oshigata of Bushû no ju Yasuie it seems to be light difference on the second kanji (ie 家) . There is also a difference on the mune, Yasusada school mune is a high iori mune your's seems low, and the start of the hamon is not clear (like a suriage blade). Another ubu nakago with 3 mekugi-ana: Naminohira Yasutsune - Meiwa sichi (1770) I also don't know why.

hi, I think that this blade is Shinto, it seems to have a yakidashi wich did not exist in koto time.

hi, It's easy to discern those menuki... If they are edible they are frogs if not they are toads :lol: Only a french view point :lol: :lol: :lol: Salut Michel

hi, There is also a Sukenaga in shinshinto who works in Bizen Style.

hi Jean, I don't like this (see circles) : I hope this is not yaki ware. je demanderai des gros plan de ces portions de lames