Search results
Results from the WOW.Com Content Network
A tachi is a type of sabre-like traditionally made Japanese sword worn by the samurai class of feudal Japan. Tachi and uchigatana generally differ in length, degree of curvature, and how they were worn when sheathed, the latter depending on the location of the mei (銘), or signature, on the tang.
Kodachi are mounted in tachi style, but with a length of less than 60 cm (24 in). [1] They are often confused with wakizashi, due to their length and handling techniques. However, their construction is what sets the two apart, as kodachi are a set length while wakizashi are forged to complement the wielder's height or the length of their katana ...
The dachi here (太刀) is simply the voiced compounding version of the term tachi (太刀, great sword), the older style of sword that predates the katana. The second character in tachi, 刀, is the Chinese character for "blade" (see also dāo), and is also the same character used to spell katana (刀) and the tō in nihontō (日本刀 ...
From around the 16th century, many Japanese swords were exported to Thailand, where katana-style swords were made and prized for battle and art work, and some of them are in the collections of the Thai royal family. [76] Mounting for a sword of the itomaki no tachi type with design of mon (family crests). 1600s. Museum of Fine Arts, Boston.
Typical features of Japanese swords represented by katana and tachi are a three-dimensional cross-sectional shape of an elongated pentagonal to hexagonal blade called shinogi-zukuri, a style in which the blade and the tang (nakago) are integrated and fixed to the hilt (tsuka) with a pin called mekugi, and a gentle curve.
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 this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet ...
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").