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The nagamaki was a long sword with a blade that could be 60 cm (24 in) or more and a handle of about equal length to the blade. [3] The blade was single-edged, resembling a naginata blade, but the handle (tsuka) of the nagamaki was not a smooth-surfaced wooden shaft as in the naginata; it was made more like a katana hilt.
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.
In the Edo period (1603–1867), the hilts of naginata were often cut off and made into katana or wakizashi (short sword). This practice of cutting off the hilt of an ōdachi, tachi, naginata, or nagamaki and remaking it into a shorter katana or wakizashi due to changes in tactics is called suriage (磨上げ) and was common in Japan at the time.
Naginata, nagamaki, and yari, despite being polearms, are still considered to be swords, which is a common misconception; naginata, nagamaki and yari differ from swords. [ 1 ] [ 20 ] The type classifications for Japanese swords indicate the combination of a blade and its mounts as this, then, determines the style of use of the blade.
View Recipe. Quinoa Power Salad. Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. Loaded with protein- and fiber ...
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...
Early swords were made of copper [citation needed], which bends easily. Bronze swords were stronger; by varying the amount of tin in the alloy, a smith could make various parts of the sword harder or tougher to suit the demands of combat service. The Roman gladius was an early example of swords forged from blooms of steel.
Shredded potato, a few eggs and fresh herbs bake together for just under an hour. The result? A potato kugel with a crunchy top and bottom and a soft shredded-potato center.