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Posts posted by MarcoUdin
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Sorry, i forgot to mention it is not an all day thing. Only happens certain times of day but can't really pinpoint a pattern.
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On mobile I do notice it loads slower than not. Especially if I have a different theme set, which doesn't make much sense to me!
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I'm definitely no expert but I've seen better kissaki, seems like it's doesn't match style for some reason.
However, I think length is a big yes and overall a very nice piece. Gamin is also really popping in the photos. Just kind of wish o-kissaki was a little bit longer.
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2 hours ago, Ian B3HR2UH said:
Here is a sword that has a mon on the kabuto gane and also on the saya .
Ian Brooks
How is it pinned on the saya, if you don't mind me asking?
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I can't say I've had the opportunity to meet Jimmy but would like to. Does anybody know if he attends San Francisco sword show, seen as how he lives there?
I've met both Woody and Bob, and both are still polishing. Woody is by himself now in Las Vegas. I haven't had anything polished by them, but I know that they've both polished blades that have eventually went Juyo.
Note: I just want to assure Bruno I'm not attacking him. I'm not an expert on the subject of polishers or togishi, just asking questions so I can be more informed
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8 hours ago, Bruno said:
But a full traditional training is 12 hours per day during 8 years at togishi's home, and that makes a HUGE difference
Sorry to steal from the thread's main subject but is somebody like Woody Hall considered a togishi technically since he studied under somebody like Bob Benson? Who is a fully trained togishi, even if he is no longer in Japan. I believe they both won the Dorokusho award from NBTHK. And I know Bob speaks of Woody as being on the same level.
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Probably won't get the answer you are looking for here as most are against the use of antique blades for sport (myself included). Almost all are going to recommend picking up a shinsakuto, they have fairly good prices on the second hand market compared to older blades.
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6 hours ago, Bruno said:
Massimo can probably provide average polish at best on nihonto.
I was under the impression he was trained whenever I read his NBTHK award. But I just read up seems he trained with somebody from Japan in Italy.
On a side note though, you can still get an average polish in Japan. Definitely should research who to do it with first.
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20 minutes ago, Bruno said:
there is no togishi in Europe.
I thought Massimo Rossi was a Japanese trained togishi in Italy? Am I mistaken?
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Is it papered? I've seen quite a few gimei if his, nothing wrong with gimei if the blade is nice.
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My guess is is 251, which the 1 has the bottom line as well.
Thank you very much Steve!
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I would be inclined to agree with John, take it to a proper togishi and get an opinion first. But I'm positive it will be good work after
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This was his response from April of last year, if you wanted a refund you can contact him and he will give you it. He said he is supposedly still working on it though.
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Didn't think about that, thanks John
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I didn't bid on this but a nagasa of 29.75 inches. It doesn't list the total length.
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Is that your new letter opener Matt? 😉
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9 minutes ago, Brian said:
Which model? I have a mint stunning one with hanger.
I'll pm you
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12 hours ago, Toryu2020 said:
we are looking for raw numbers only and any response would not be treated as any kind of commitment.
Just of curiosity Thomas, what is the tentative number required to validate a shinsa?
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Nice outfit, is Emura as popular in Japan as he is in the western world?
On a side note I find the buyee website overly complicated for no apparent reason.
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1 hour ago, tbonesullivan said:
IMA has a lifetime Authenticity Policy now as well.
Good to know, been eyeing that MVSN poignard for a while.
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Sorry I have nothing to contribute but i rotated the photos.
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Toku Hozon Katana 32" Nagasa Opinions/Observations Please
in General Nihonto Related Discussion
Posted
Couldn't agree more with John, you bought what you liked. Plus with a 32" nagasa I don't think the price is crazy, as a lot of people look for these longer pieces.