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The word katana first appears in Japanese in the Nihon Shoki of 720. The term is a compound of kata ("one side, one-sided") + na ("blade"), [6] [7] [8] in contrast to the double-sided tsurugi. The katana belongs to the nihontō family of swords, and is distinguished by a blade length (nagasa) of more than 2 shaku, approximately 60 cm (24 in). [9]
Muramasa-ba (村正刃, "Muramasa-like edge") —The first particular characteristic of his is the frequent use of a wave-shaped hamon. The hamon of Muramasa is categorized as gunome-midare, that is, it forms randomized wave-like shapes. In particular, Muramasa's gunome-midare has very long, shallow valleys between a cluster of gunome shapes. [2]
Many of his forged tachi were later made into katana by cutting the tang (nakago). For this reason, his only existing works are katana, tantō, and wakizashi. [3] [4] Thus, cutting the tang of an old tachi and making it into a katana according to the popularity of the katana was called suriage, which was common in Japanese history. [14]
He insisted that the bold and strong kotō blade from the Kamakura period to the Nanboku-chō period was the ideal Japanese sword, and started a movement to restore the production method and apply it to katana. Katana made after this is classified as a shinshintō (新々刀), "new revival swords" or literally "new-new swords."
The present chronology is a compilation that includes diverse and relatively uneven documents about different families of bladed weapons: swords, dress-swords, sabers, rapiers, foils, machetes, daggers, knives, arrowheads, etc..., with the sword references being the most numerous but not the unique included among the other listed references of the rest of bladed weapons.
Paul and Nancy Fong prepare meals for the lunch rush at the Chicago Cafe in Woodland. The family diner, established in 1903, was recently recognized as California's oldest Chinese restaurant.
Kiku-ichimonji (菊一文字) ("Chrysanthemum-straight line"), often romanized with a somewhat misplaced hyphen as Kikuichi-monji, is a collective name given to the katana (a type of Japanese sword) made by the thirteen swordsmiths who were in attendance to the Emperor Go-Toba in 1208.
So, for him, California rolls, a fusion food, fit snugly into his menus. “At most of my Morimoto restaurants, we serve a California roll made with snow crab, cucumber, and avocado,” Morimoto says.