Popular Post Okan Posted Wednesday at 11:58 AM Popular Post Report Posted Wednesday at 11:58 AM Hi all, I thought I’d share something neat. Although I haven’t had much experience with Kagamishi, I figured picking one up would be a good opportunity to start learning. These are just some quick photos for now, but I’ll take proper ones when I’m back home. 10 5 Quote
Bugyotsuji Posted Wednesday at 02:51 PM Report Posted Wednesday at 02:51 PM Really interesting tsuba. This is described on the box as Kagamishi, (without the ‘Ko’). Someone recently pulled me up on the difference. 1 Quote
Okan Posted Wednesday at 03:26 PM Author Report Posted Wednesday at 03:26 PM 31 minutes ago, Bugyotsuji said: Really interesting tsuba. This is described on the box as Kagamishi, (without the ‘Ko’). Someone recently pulled me up on the difference. Dear Piers, I really don't know the difference between Ko-Kagamishi and Kagamishi..Ko is early Muromachi and without late Muromachi maybe? It's papered as Ko: 3 1 Quote
Bugyotsuji Posted Wednesday at 03:34 PM Report Posted Wednesday at 03:34 PM Ah, yes, thank you Okan. That is interesting! 1 Quote
Curran Posted Wednesday at 04:50 PM Report Posted Wednesday at 04:50 PM (edited) 1 hour ago, Okan said: Dear Piers, I really don't know the difference between Ko-Kagamishi and Kagamishi..Ko is early Muromachi and without late Muromachi maybe? It's papered as Ko: Wow... that is awesome. Such a rare attribution. There are a lot of common or low end Edo period kagamishi, but ones from Momoyama or earlier sometimes transcend. They look and feel different in person- often catching people off guard with their density. One of my favorite tsuba in the world is a Ko-kagamishi . It is a Nambokuchu - early Muromachi one that just makes me stop n stare. Unfortunately, I doubt it will ever be for sale. It is almost certainly published in a book or two, but I do not recall which one(s). I have one very nice Momoyama example. One of our Australian members is more of a specialist in this area. Hopefully he will see this and chime in during the next few days. Edited Wednesday at 04:51 PM by Curran 2 Quote
Iekatsu Posted Friday at 05:54 AM Report Posted Friday at 05:54 AM (edited) Interesting that it got a Ko-Kagamishi attribution, which is far less common. There is no clear threshold for the Ko attribution, but it is generally reserved for the oldest examples. Stylistically I think it is more likely a later variant and would place it in the Momoyama period, the form, size Hitsu-ana and motif all point in that direction. Regardless it is a really nice example that anyone would be happy to have in their collection. Edited Friday at 06:07 AM by Iekatsu 4 1 Quote
Tim Evans Posted Friday at 03:59 PM Report Posted Friday at 03:59 PM Perhaps it is designated as ko so it does not to contradict the hakogaki ? Quote
Bugyotsuji Posted Friday at 04:06 PM Report Posted Friday at 04:06 PM The hakogaki says ‘Kagami-Shi’. Surely the kanteisho which must have come later does contradict Kanzan, well maybe it adjusts his judgement.(?) Quote
Kanenaga Posted 14 hours ago Report Posted 14 hours ago That's the kind of kagamishi tsuba I like, with the worm-eaten rim and the little figures, very distinctive. Herer's another example. 3 Quote
Okan Posted 14 hours ago Author Report Posted 14 hours ago 8 minutes ago, Kanenaga said: That's the kind of kagamishi tsuba I like, with the worm-eaten rim and the little figures, very distinctive. Herer's another example. Hi Les, Yes I know this tsuba. Is it yours? Quote
GRC Posted 7 hours ago Report Posted 7 hours ago The introduction of the worm-eaten motif is definitely associated with the Azuchi-Momoyama period. I haven't seen anything to suggest it was earlier than that. Keep in mind , the NBTHK's standards for designating "ko" for just about any tsuba is highly questionable and seems almost arbitrary most of the time. It's basically like buying a scratch and win lotto ticket where the person submitting a tsuba for papers gets a little surprise "win" with a "ko" attribution... even though it's an extremely tenuous and purely subjective. Great tsuba by the way Quote
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