Best outcome for kissaki?

[AikiScott1]

Hello everyone. I have what may be a silly question but I thought I should ask your opinions. Is it better when polishing a sword to sacrifice some meat of the blade (hira niku?) with regards to the thickness of the kissaki, noticable when looking at the top of the mune, if this keeps more of the kissaki, and hence more hamon in the kissaki, when looking at the blade in profile? This particular blade I saw also gets narrow at the mune towards the tip, when looking mune side up. I am sorry if this is not clear or if it is a weird question, and I thank you for your input.---Scott M.

[Ken-Hawaii]

Hard to say without a photo, Scott.

 

Ken

[Grey Doffin]

Hi Scott,

This one is easy even without photos. It is better to get the sword to a properly trained polisher and let him decide.

Grey

[b.hennick]

I agree with Grey. The polisher has the experience and will do what is best for the sword. That may be a compromise between the two solutions that you proposed. Again if the polisher is not fully trained and experienced you may not get the best solution.