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Kanefusa Katana + NBTHK Hozon
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  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon
  • Kanefusa Katana + NBTHK Hozon

Kanefusa Katana + NBTHK Hozon

Buying an antique koto Katana from kanefuse with NBTHK Hozon from the Azuchi Momoyama period (from 1568 to 1600) with a lively blade and itame hada and gunome midare hamon in niedeki.

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Kanefusa Katana + NBTHK  Hozon + NBTHK Tokubetsu Kicho Token

An antique mumei koto Katana by kanefuse with NBTHK Hozon from the Azuchi Momoyama period (from 1568 to 1600) with a lively blade and itame hada and gunome midare hamon in niedeki.

The swordsmith Kanefusa is one who has produced many generations. It is a name that comes from the mino pine tradition. The Kanefusa line is known for forging high-quality swords with excellent sharpness. A number of swords with tameshi-mei or saidan-mei are known to have passed body-cutting tests.

A nice deep sori as was usual at the time. This is a sword with surigae mumei nakago or tang. The leaf without bo-hi has a lively Itame hada with a lot of grain.

The hardening line or hamon is gunome midare in nie deki. You will see sunagashi and kinsuij. The Boshi is midare komi with a powerful shape.

The nakago features 4 mekugi-ana. This is of course because the leaf has been shortened a bit because it comes from koto. The style of fighting changed from horseback to more ground fighting and a long sword was less efficient. Also, different people then had different lengths and perhaps the sword would fit better if it was shortened slightly, the blacksmiths also had the best way to secure the katana in the tsuka or handle and adjusted the blade accordingly.

The tang or nakago of the Japanese sword, the swordsmiths have left the black rust on the tang so that it prevents red rust while the tang remains in the handle. You should never remove this rust because it is a good indicator for a Japanese sword specialist to estimate when the sword was forged.

Koshirae

Attractive koshirae with a tsuba in flower design. The fuchi and kashira of shakudo with plants and insects. The shakudo menuki is in awaho style with golden accents. A black Roiro saya with brown sageo.

Specifications:

Nagasa: 70.7 cm

Sori: 1.6 cm

Width at the hamachi : 3.15 cm

Width at the Kissaki: 2.34 cm

Kasane : 66mm

Weight: +/- 765

A Japanese sword that really belonged to a samurai is of course unique, you cannot find a second one here. Obviously this nihonto deserves a place where it will be treated with honor and respect.

Apart from the fact that this is a great sword to display in your home, I can tell you with certainty that it is a good investment and will hold its value. The NBTHK has provided this sword with the necessary papers. This Nihonto is equipped with NBTHK Hozon Token  NBTHK Tokubetsu Kicho Token papers.

You can read more about that here, if a katana gets a Hozon certificate, this is already exceptional

Including Oshigata. Oshigata is a drawing of the blade that records all metallurgical activities of the blade so that a good picture of the unique katana is created.

This is an antique sword and is therefore subject to the test of time and will therefore be visible in some places.

Including the Shira-saya, the Shirasaya was used to store different types of Nihonto.

Of course provided with NBTHK Hozon Token papers which guarantee authenticity.

Never touch the katana with bare hands

Do not breathe in the direction of the blade

Do not rest the Katana on the kissaki

When indicating the katana, do not point the point and the edge towards the indicated person

When throwing up the katana it is advisable to do this in the saya

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