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Chopstick

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  1. Thanks for the reply Sebastien. Sorry, didn't see your post until after I added the second batch of photos. In that case I guess it's be best not to restore the blade:) I'll use it as a practice blade for now. Should make a good one since it weighs quite a bit. GT Walus
  2. Sorry. This is for the rest of the photos.
  3. Hi, I'm a new member and know next to nothing about Japanese Katanas but am eager to learn. I have read through some of the posts in this forum, which have left me with a generally good impression and am hoping I can get some help. My first query as a member would be about what looks to me like a modern factory made sword which my dad obtained for me a few years ago. I have taken a few pictures but do not really know how/what to identify on one of these swords. The blade is quite stained by both rust (or something similar to rust) which won't come off. I'd just like to know the basic value of the sword and whether is would be worth it to restore the blade and get it polished professionaly. As a 22 year old student I don't really have the financial means to be buying newer swords at the moment but plan to start collecting in future. Any identification/advice/help/corrections would be greatly appreciated. Please let me know which segments of the blade to photograph specifically in future. GT Walus
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