New Arrivals — Browse our catalog for the latest authentic Japanese sword arrivals. Browse →
Insights into Japanese sword knowledge and culture
The Bunka-Bunsei era saw not only the rise of Shinsinto swordsmiths but also the spread of sword appraisal culture beyond the samurai class into merchant society. This article traces the commercialization of appraisal certificates, the spread of sword appreciation through published works, and the emergence of collector salons.
「注文打ち（ちゅうもんうち）」とは、顧客の要望に応じて刀匠が一振りを制作するオーダーメイドの作刀形態だ。客と職人がどのような打ち合わせを経て仕様を固め、完成までの工程を進めるのかを実務的視点から解説する。
An in-depth look at the daily work of a habakishi, a craftsman who specializes in making the metal collar that secures a Japanese sword blade. Covers material sourcing, precision shaping, and the modern challenges facing this increasingly rare specialty.
A comparative analysis of three blade types closely related to the tanto—the kaiken, koshigatana, and yoroidoshi—examining differences in blade length, cross-section, mounting style, and function, and how each was positioned within samurai society.
棟焼き（むねやき）とは、刀剣の棟（峯）部分に意図的に焼き入れを施す特殊技法だ。刃文とは別に棟側にも硬化層を作ることで、強度・美観・神秘的な意匠効果を生む。その製法と歴史的文脈を解説する。
「肉置き（にくおき）」とは、刀身の断面形状における「肉の取り方」——すなわち鎬から刃先にかけての断面曲面設計を指す。この見えにくい技術が切れ味・強度・重量・反りのすべてに影響を与える重要な鍛冶の判断だ。
A practical look at the business side of Japanese sword dealing, focusing on inventory management. Covers appraisal pricing for acquisitions, consignment fee structures, the economics of restoration costs, and how dealers control inventory turnover in a market defined by slow-moving, high-value assets.
現代の刀匠は文化庁の認定制度のもと、年間24本という厳格な作刀本数制限を課されている。この規制の成立背景、例外措置、そして刀工がこの制約のなかでどのように経営を成立させているかを詳解する。
