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DoTanuki yokai

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Everything posted by DoTanuki yokai

  1. I have expected much worse but it really looks like a nice sword but not like Masamune indeed. The Kinpunmei also looks well done but relatively new. A very similar sword with Masamune Kinpunmei and not waterproof provenance for being owned by some famous WW2 Admiral was sold for ~12k€ some years ago.
  2. Living in Europe and too lazy to use a vpn i can’t see the listing. Can someone post a picture of the Masamune so i can also have some fun ?
  3. Actually as Ko-Uda I think TokuHo would be no problem in my opinion but your attribution says end of Nanbokucho to Oei period I think. (?) Just from what I have seen it is seldom that the Ko Uda get an attribution to a certain smith. With this attribution I don’t know what would happen In my Opinion all blades from Nanbokucho and older should have TokuHo or I would start looking for reasons why not (flaws).
  4. Grind it flat and get some plain fittings
  5. Nice blade, I also don’t think it is a katzuuchimono. From what I have seen blades with Shobu Zukuri have less tapering in Mihaba what makes them heavier what speaks also against a cheap sword. Does the Boshi turn back ? On the pictures it looks like it don’t, what gives the appearance of Naginata Naoshi but the Nakago looks Ubu. I would say nice find and I love the strong looking Sugata. How long is the Blade ?
  6. To my untrained eye they look like pure gold and of high quality. I look at how thin it is and that alone is a sign for quality and I wonder why they would make it this thin when it is not gold.
  7. “Inaba no shiro usagi” is the theme with the hare jumping over the waves I think.
  8. Looks like something Yamato related but I can’t say more without seeing the Nioiguchi and Jinie. I think The guide from Darcy is a little complicated and will in the end not give what I (we) are looking for. I like this one more http://www.ksky.ne.jp/~sumie99/hamon.html also look at this http://www.ksky.ne.j...ie99/appreciate.html Edit: also a picture that shows the bare blade from directly above it so we can see how it curves is useful.
  9. Maybe Tadamitsu 忠光 or Nagamitsu 長光 but the first kanji is just a guess could also be Mune. Looks like a nice blade do you have the size of the cutting edge, it looks like a big Hira Zukuri Wakizashi. The engraved sign is a Bonji(Sanskrit) but don’t remember it from seeing now. Edit: It looks authentic but is shortned it is called Suriage and common on many old blades. I think this blade was made in the Muromachi period.
  10. Just to ad to the already said, in many cases they will grind the side without the Mei to get the tapering of the Nakago right again after suriage. Also the Nakagojiri should fit the smith in Ubu examples.
  11. Actually most Shobu Zukuri blades taper much less then Shinogi Zukuri. For size I will wait for a top down pic because of the angle of the pictures, it first looked really small and now big
  12. I just think being a goban kaji or mondo no sho is a honor but also gives high expectations on your work. They are great masters but I can imagine that they also make mistakes from time to time and make inferior blades not worth the title they carry. (In their own opinion) Like you said there are many reasons why a blade could be unsigned and I don’t know of any pre edo stories supporting my point. Sadly I don’t think there will show up an old private historic letter translated by Markus Sesko from one smith to the other to solve this mistery
  13. Interesting approach but instead of projecting stuff I actually take it from a story about Koyama Munetsugu where it is told that he does not sign works he is unsatisfied with. For more examples yokoyama blades that have only one side of the signature only “Bishu Osafune ju” or the many Tanto by kiyomaro.
  14. How a smith made his swords was kept as a secret in the smithing schools back then. So to reproduce the works of the old master would require to know how he worked and what he did, outside of his school unlikely too find out and a random smith might not have the resources to pay for enough experiments to find out. This a why the Gokaden work so good in the early Nihonto times, they stick to what they know that it works because steel was too expensive to try things with it as a lesser smith.
  15. Many masters have a habit of not to sign the work if they are not satisfied with it. (As an Hobby artist myself I understand this well) Sometimes this blades gets attributed to the smith or someone else. Also many great smiths made copy’s of earlier famed works and some of them get attributed to the old masters. And sometimes one of the lesser rated smiths come up with a true beauty. The ratings tell you what you can expect from a smith but every blade must be judged on his own in my opinion. Only the best smiths really achieve to recreate the Beauty of the old master and are able to even fool the experts but many have tried. Edit: I think In most historical pieces when the work does not fit the smith it was simply attributed to someone else and that could lead over time to a wrong view of someones works but we cannot go back in time and find out for sure, so we need to work with what we have.
  16. Thank you Chris, i thought it was worth a try but it looks like it is the same picture Markus Sesko got on his website.
  17. Thanks again but I mainly thought it got the punch because of the nakagoana shape that we see on this side.
  18. I have seen this yesterday and see a similar in your pictures https://www.samuraim...samurai-sword-t-454/ just to help with pricing but I think samuraimuseum is on the higher prices side.
  19. So i can assume that it has a subtile nashiji texture and it is not the grown grain from the heat For my question of the other side I’m sure the Seppadai has punch marks on the other side too squeeze the Nakagoana. The rim looks also slightly rounded So it is most likely an unimpressive piece that don’t want to distract from the Daimyos calligraphy. Im seeing this right or do I miss something ? I mean the patina and execution of the cutouts are nice but overall it looks kind of plain or boring to me. What are your feelings about it ? Thanks so far Manuel and Nox. Maybe @vajo can check the “Reborn” (p.45)book from Sano Museum for more information ? (Or someone else with this book)
  20. Hi, all I know is only the little from Markus Sesko article about the Tsuba and I’m left with some questions. https://markussesko....2/07/08/oda-samonji/ 1. How does the other side look ? 2. is the Texture original or is it also the result of the Fire, was the Tsuba even in the fire ? 3. Overall dimensions Thanks Christian Stiller
  21. My main issue is less about teddy but more about myself and the customers, me that thought of the customers as young Collectors of Japanese art but I think they are JSA practitioners that look for something unique and don’t know much about the art itself. The alternatives for customers are not so much if they don’t want to do modification on antique Tsuba. So I want to apologize and I knew I should not wrote it in the first place. I don’t want to disencurage anyone from doing what makes him happy.
  22. The Sayagaki looks like a fake to me and the horimono is not bad but not the quality of Naotane works. Also the blade is more tired then other examples I have seen. The pictures does not really allow to judge the quality of the blades steel. Just seeing how the price is rising I wonder what others think about this piece ? I thought big name from Japan with green papers are suspicious is already common sense knowledge
  23. Simple answer it is Gimei but I did not make the effort to translate it myself. for comparison https://static.wixst...aotane_Wakizashi.jpg
  24. Yea I would say the blade already had a crack and that’s the reason it broke at this place while transport. I thought a much bigger piece was broken from seeing the first pictures :D Grain is always kind of globular it’s just hard to see when it is finer ? Like sand = bad like fine powder = good A blades tip is always the easiest to overheat when not careful enough, so it’s less of a surprise that the grain is so large there. Almost looks like fresh tamahagane again
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