Japanese gendaito katana

length: 38 1/2"
blade: 28 1/2"
blade width: 1 3/8"
grip: 10"
weight: 2 lbs 3 oz

Modern made Japanese gendaito sword, hand forged/folded by a contemporary smith using traditional methods. Fittings and mounting by Fred Lohman. Theme is "oceanic" - tsuba shows a storm at sea, and the menuki are six guys in a boat. Excellent craftsmanship overall. The blade was made by Chin Chow Po and mounted by Fred Lohman. It is a beautiful tamishigiri-yo perfect for hasujidemishi and iai-do. Cuts tatami like a dream.

Comments from an friend on hasujidemisi and tameshigiri:
ha= cutting edge
suji= angle of cut
demishi= a more formal word for "to practice"

*hasuji-demishi means basically to practice your cutting angles.

*tameshigiri is a crude word meaning basically to butcher.

Butchering meat was a job for the "eta" class, or lowest level of untouchables. A Samurai would never demean himself by butchering anything. Kenjutsu was a higher form of art reserved for the higher classes of which Samurai was one (even though the word "samurai" means "to serve"). They used the higher class more formal word of hasuji-demishi instead of tameshigiri to say that they are practicing their cuts/cutting angles. Most Americans perform tameshigiri because they do not know what they are doing, or know HOW to cut with a katana. A more advanced swordsman performs hasuji-demishi, actually practicing the cutting stroke and angle."


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