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Aritsugu is a Japanese knife and cooking utensil producer and store, founded by Fujiwara Aritsugu in 1560. It is one of the oldest knifemakers in Japan and one of the oldest companies in the World. [1][2][3] Aritsugu was involved in the production of swords and was appointed a supplier for the Imperial House of Japan, before the requirement for ...
Japanese swordsmithing. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons (nihonto) [1][2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya (arrow).
Hiromitsu. Sadamune. Akihiro. Gorō Nyūdō Masamune (五郎入道正宗, Priest Gorō Masamune, c. 1264–1343)[2] was a medieval Japanese blacksmith widely acclaimed as Japan's greatest swordsmith. He created swords and daggers, known in Japanese as tachi and tantō, in the Sōshū school. However, many of his forged tachi were made into ...
National Treasure. Tokyo National Museum. The tantō is a single or double edged dagger with a length between 15 and 30 cm (6 and 12 in) (1 Japanese shaku). The tantō was designed primarily as a stabbing weapon, but the edge can be used for slashing as well. Tantō are generally forged in the hira-zukuri (平造) style (without a ridgeline ...
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. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. [ 1 ]
Tantō or "Kitchen knife" Masamune (庖丁正宗, Hōchō Masamune) # Unsigned Masamune: The name "Kitchen knife" refers to the unusually short and wide shape of the knife. In addition to this item, there are two other national treasure "kitchen knives" by Masamune. Kamakura period, around Shōō to Karyaku eras (1288–1328) 21.7 cm (8.5 in)
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