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Wazamono (Japanese: 業 ( わざ ) 物 ( もの )) is a Japanese term that, in a literal sense, refers to an instrument that plays as it should; in the context of Japanese swords and sword collecting, wazamono denotes any sword with a sharp edge that has been tested to cut well, usually by professional sword appraisers via the art of tameshigiri (test cutting).
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The official full name for the blade and its mountings designated by the Agency for Cultural Affairs is Tachi Mumei-Ichimonji (Yamatorige) Hitokuchi tsuketari Uchigatana-Goshirae (太刀 無銘一文字(山鳥毛) 一口 附 打刀拵, "An Unsigned Tachi by the Ichimonji School (Yamatorige) with Mountings for a Katana-Type Sword").
Visual glossary of Japanese sword terms. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation.These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques.
Generally it is the short blade that accompanies a katana in the traditional samurai daisho pairing of swords, but may be worn by classes other than the samurai as a single blade, also worn edge up as the katana. The name derives from the way the sword would be stuck at one's side through the sash. [21]
The search engine allows results to be filtered by category with a feature called lenses and allows the user to create their own lenses. Some lenses include filtering to find discussions, podcasts, search directly for PDF files, and filtering to focus content from smaller websites like blogs and forums. [7] [8]
An Olive Garden breadstick was marked with the letters and a number: OK6. Let the conspiracy theories begin!
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