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This list of practice weapons, is of weapons specifically designed for practice in different martial arts from around the world.Unlike those in the list of martial arts weapons article, many of which are designed to be effective weapons, generally those listed here are blunted or otherwise designed for safe regular practice and training.
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).
A Japanese sword authentication paper (Origami) from 1702 that Hon'ami Kōchū certified a tantō made by Yukimitsu in the 14th century as authentic. The Hon'ami clan, which was an authority of appraisal of Japanese swords, rated Japanese swords from these artistic points of view.
Pages in category "Japanese sword types" The following 15 pages are in this category, out of 15 total. This list may not reflect recent changes. C.
Kenjutsu (剣術) is an umbrella term for all schools of Japanese swordsmanship, in particular those that predate the Meiji Restoration. Some modern styles of kendo and iaido that were established in the 20th century also included modern forms of kenjutsu in their curriculum. [ 1 ]
العربية; Azərbaycanca; 閩南語 / Bân-lâm-gú; Беларуская (тарашкевіца) Català; Чӑвашла; Čeština; Dansk; Español; Euskara
Bokken can be made to represent any style of weapon required such as nagamaki, nodachi, yari, naginata, kama, etc. The most widely used styles are: daitō or tachi (katana-sized), long sword; shōtō or kodachi or wakizashi bō (wakizashi-sized), short sword; tantō bō (tantō-sized) suburitō can be made in daitō and shōtō sizes
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.
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