Thursday, December 24, 2009

The ninja

The ninja
The ninja
The ninja
The ninja
The ninja

Ninja usually immediately associated with a skilled martial figure, a mysterious infiltrate and versatile as they appear in the movie or manga. In fact, the appearance of black ninja has a point, but if it was thought that the ninja is identical to a brutal killer, cold-blooded, a troublemaker, artisans sabotage, not the case. The word ninja is formed from two words namely nin and sha, each of which is a hidden meaning, and people. So the ninja is a professional spies in feudal Japan era. History of the ninja is also very difficult to track. Info about the existence of their meetings stored in the secret documents.

Wednesday, December 23, 2009

Ninjutsu martial

Ninjutsu martialNinjutsu martial movement only kicks, throws, breaks, and attack. Then, equipped with self-defense techniques such as slash, rolling and technical aids such as escape, sink, and other special techniques. However, in practice the ninja to avoid direct contact with his opponent, thus throwing a variety of tools, palm leaves, shoot, and more often used disguises. In contrast to other martial arts. Ninjutsu techniques taught espionage, sabotage, paralyzing your opponent, and dropped his opponent mentally. Science is used to protect their ninja family. What did the ninja is hard to understand.

Tuesday, December 22, 2009

the principles of Ninpō.


Ninja can also be interpreted as the name given to someone who mastered and explore the martial art ninjutsu. Defense and nin jutsu means the art or way. The word ninja is taken from the word Ninpō. Po means the philosophy of life or in other words Ninpō is the highest philosophy of ninjutsu martial science on which the life of a ninja. So the ninja will always be alert and Integrate the principles of Ninpō.

Monday, December 21, 2009

The ninja histories

The ninja

Ninja is profesional spies at a time when the samurai still holds supreme power in the government 12th century Japan. In the 14th century the struggle for power heated up, information about the activities and enemy forces become important, and the ninja were more active.
The ninja called by the daimyo to gather information, damage and destroy the armory or storage of food, and to lead an army raid on the night that the ninja get hari.karena special latiham. Ninja remain active until the Edo period (1600-1868), which finally addressed by the government authority in the age of edo

Sunday, December 20, 2009



Furikake is Japanese food seasoning in the form of grain, flour, or fibrous like abon. This seasoning sprinkled over rice and eaten as a side dish. Furikake not made as to eat, but made at once in large quantities and eaten a little bit later on. Food producers now make Furikake in a variety of flavors and attractive packaging.

Similar seasoning Furikake called Chazuke (Chazuke no moto) sprinkled over the rice and doused with hot water or hot green tea to make Chazuke. When making onigiri, rice is sprinkled Furikake stirred it before formed by a fist.
All the items you want to make Furikake destroyed until smooth and slightly flavored. Once dried, the other content (such as nori, sesame seeds, or dried vegetables) are added to the Furikake for seasoning. Furikake fresh (Furikake name) is a variation of Furikake not dried. All the ingredients are mixed and stirred only be one. The material is for fresh Furikake anchovy, katsuobushi shavings, small pieces of seaweed, kombu, abon fish or other seafood.

Saturday, December 19, 2009

A Look at the Shun Santoku Knife

For people who prepare food in the kitchen, they know how important it is to have the right equipment. Knives are very useful and it is a must-have tool for anyone who is preparing food in the kitchen. There are many different knives available; however a few stand out for their quality, sharpness and craftsmanship. This article will take a look at one particular knife, the Shun Santoku Knife.

The Shun Santoku Knife is a Japanese knife that is multipurpose. It is the perfect knife when it comes to mincing, slicing, dicing and chopping. It does all of these tasks exceptionally well and with precision. This accuracy is a result of the precision-forged stainless steel blade that is high carbon. This blade also has an extremely sharp edge. The quality of the Shun knife is top notch as it has a Damascus look, courtesy of 16 layers of stainless steel. The knife also has a great handle that will provide comfort and also make it easier to cut your way through your food.

This is a great knife for the kitchen because it is extremely versatile. You can cut a wide variety of food products very easily due to the sharp blade. The design of the knife makes it easy to slice, dice, chop and mince with no effort or problems. Aside from a useful kitchen item, with the Shun Santoku, people are getting a high quality knife. You can be sure that this knife will last for a long time as it is finely crafted and made out of the best materials around. These knives are worth every penny and you can be sure you will be using it years after you first use it.

The Shun Santoku Knife is a great product and if you are looking for a good knife for the kitchen then you should definitely consider this Asian chef knife. It will be able to handle any job and you will be totally satisfied with this purchase.

ninja in Japanese history

ninja in Japan

ninja in Japanese history was like a shadow,,
Shinobi or Ninja (in Japanese: 忍者, literally, "A person who moves in secret") is an assassin trained in the art of ninjutsu (the art movement roughly quiet) Japan. Ninja, like samurai, follow their own special rules, called Ninpō. According to some observers ninjutsu, the expertise of a ninja is not murder but infiltration. Thus, the special skills of a ninja is to infiltrate with or without sound. Today, the ninja as legends, such as a revered figure, appears in those games and cartoons of children, as well as a film genre of martial arts action.

Friday, December 18, 2009


donburi-japanese foods

Donburi (Donburi, don) is a Japanese food of white rice with various toppings on it like fish, meat and vegetables served on berkuah in a large bowl, also called Donburi. Donburi sauce to depend on the type of food, but in general the form of soy sauce mixed with dashi and mirin.


Champon-japanese foods

Champon (Champon) (chanpon) or Nagasaki Champon is typical of boiled noodles Nagasaki city. Champon is the development of boiled noodles Tionghoa style.
Material in the form of pork, seafood in season, Kamaboko, and vegetables (cabbage, bean sprouts) pan-fried with lard. Broth of a mixture of pork bones or chicken bones are added to boil the noodles until tender. In Korean cuisine is similar Champon Jjamppong (짬뽕), and cooked with extra chili. In Okinawa, Champon means a plate of rice with side dishes on top

Thursday, December 17, 2009



Dorayaki (Dorayaki) is a cake that comes from Japan. Dorayaki belong to the category of traditional Japanese cake (Wagashi) that looks a bit chubby round, consisting of two pieces of cake are held together with red bean paste. Dorayaki has a soft texture similar to Japanese cake called Kastela for dough containing honey.

In Indonesia, is confectionary foods was introduced in Indonesia along with the anime Doraemon. Robot character Doraemon has a penchant for eating cake Dorayaki. Dorayaki sold in pastry shops in Indonesia, it has adapted to local tastes such as Dorayaki contains a mixture of chocolate and cheese. Dorayaki also known in Indonesia with the title Obanyaki.

In Japan, Obanyaki better known as Imagawayaki. Although Obanyaki have similar shapes with Dorayaki, cakes Obanyaki thicker than Dorayaki. Obanyaki also usually baked in front of the buyer while Dorayaki previously roasted and sold in packaging.


Anpan (Anpan) is a sweet bread with red bean paste content.

Bread is not a common food eaten by the Japanese before, but now many types of bread which is a typical Japanese food, such as: meron-pan, kurimu-pan, herb-pan, front koshian, OGURA an-pan, cherry an-pan, korone, and others. This may be because people versed in introducing Japanese food traditions from other countries and adapt to suit Japanese tastes.

An-pan was created in 1874, by the owner kimuraya bread in the Ginza district of Tokyo. Initially Yasube'e Kimura, the owner is trying to make bread according to Japanese tastes. Then by taking the idea of steamed manju is a Japanese traditional foods, bread didapatlah soft, sweet, easy to eat and fits well with the Japanese taste.

Japanese knives 3

Japanese knives are very sharp, they may be difficult to learn how to use, depending on their design. However, today's Japanese knives have begun including western features, such as the double-ground, to make such knives more usable for western chefs and home cooks.

Japanese knives 2

Japanese knives
Most Japanese knives you'll find in stores today comes from Sakai, a region that has been producing high-quality samurai swords since the 1930s. And in fact, kasumi knives are made in the same manner as traditional samurai swords. Knife production there began back in the 16th century, and the Sakai region has remained the top cutlery producing area in Japan since then. Today, blades in Sakai are produced using a combination of modern technology and traditional hand tools.

Wednesday, December 16, 2009

Japanese House

Japanese House

Japanese traditional architecture of houses made of wood as main material, woven mats (tatami) as a floor covering and the combination of wood and paper (shoji) as a partition wall. Space planning module based on the size of a tatami floor 1 (176 x 88 cm) which is called 1 jo. Jo is a multiple of the basis determines the width of a room. Standard-sized room usually consists of 6 jo. Tatami is only installed in rg. sleep and rg. family / rg. guests, besides the kitchen and hallway floors using materials Vynil / parquette. Floor tiles are rarely used in Japan, except for the bathroom, rg. exterior and public facilities. This is because the construction of houses on stilts is not possible to use ceramics.

Japanese knives

Japanese knivesJapanese knives

Unlike most Western-style knives, Japanese knives, particularly those produced in the past, were often single-ground, so that only one side holds a cutting edge. The traditional belief was that a knife designed in such a way cuts better, with cleaner cuts, though they often require more skill to use than one with a double-ground edge. They are believed to cause the food to slide up and away from the blade, rather than sticking to it. However, today many western-style knives are being produced in Japan; most santoku knives today are double-ground.

Traditional Japanese kitchen knives

Japanese knives

There are many styles of Japanese kitchen knives. The most popular of these are the deba bocho, or kitchen cleaver, the santoku hocho, an all-purpose utility knife, and vegetable knives called either nakiri bocho or usuba hocho. There are dozens of other Japanese knife types, each used for specific tasks such as making udon or filleting tuna. Although there are so many different knife types, similar to a set that might be found in a western kitchen, most Japanese chefs choose just one or two of these to become their favorite knives. These knives are used for almost every kitchen task, despite their original design as a specialized knife. The choice of Japanese knives often depends just as much on personal style or taste than on the knife's intended purpose.

Tuesday, December 15, 2009

Art for Killing Japanese Knives (5)

Japanese KnivesUnlike other knives, such as German knives, Japanese are designed to be very lightweight, with a fine edge. Their steel blade is brittle and sharp, unlike other knives that are designed to be tough and flexible. As a result, these Japanese knives will be very, very sharp. The edge is less likely to bend, so it will stay sharper for longer. Japanese knives must be hand washed because the dishwasher may damage the blade, but quality Japanese blades don't usually need as much sharpening to attain a razor-sharp edge, but may need more frequent sharpening because the blade edge is not as durable.

Monday, December 14, 2009

Art for Killing Japanese Knives (4)

Japanese Knives
The Sakura Japanese blades are forged with a Carbon Steel metal called VG-10 which is only forged and available in Japan.This metal is so precious to the Japaneseculture that it is forbidden by the Japanese government to export it as raw material.

Art for Killing Japanese Knives (6)

Japanese Knives
Japanese Knives
Japanese Knives

Japanese cutlery usually uses one of two traditional forging methods, called honyaki or kasumi. Honyaki are high-carbon steel, and these forged knives are made entirely of one material. Kasumi blades are made from steel plus soft iron, forged together. The steel forms the blade edge, and the iron is the blade's body and spine. Both types of Japanese knives are known for being durable and very sharp.

Sunday, December 13, 2009

Art for Killing Japanese Knives

One of the more amazing Knives available today,is the Japanese Knives. Going back 11 generations, Sakura Japan have been making the sharpest Japanese knife blades and incorporating them in their amazing Japanese Knives

Saturday, December 12, 2009

Castella or Kasutera (Kasutera)

Castella or Kasutera (Kasutera)

Castella or Kasutera (Kasutera) is a Japanese sponge cake, rectangular made from sugar, eggs, flour, and mizuame (liquid sugar from starch). Castella cake known as a typical Nagasaki, although most likely come from Spain, and brought to Japan by Portuguese missionaries in the 16th century.

The name "Castella" comes from Portuguese pao de Castella (bread of the region Castilla). Castella is generally sold in containers of rectangular boxes, and called Castella bars (sao Castella). In addition, baby Castella (Castella sized mini form of popular anime characters) a lot sold on the sidewalk when there Matsuri (traditional festival in Japan)


Bentō-japanese foods

Bento (Bento) or o-bento is a Japanese term for the food supplies of the following rice side dishes in a practical package that can be carried and eaten elsewhere. Like rice packets, can be eaten as a bento lunch, dinner, or picnic.

Bento is usually packed for serving one person, although in a broad sense to mean that the food provision to a group or family. Bento can be prepared at home. When purchased, bento is equipped with disposable chopsticks, following a customized flavor with toppings, such as soy sauce or bottled sauce in a mini Uster.

Bento is a typical dish of settings and colors to unsightly and inviting taste. Bento packaging always has a lid, and container can be a bento box or a rectangular tray of plastic, bread boxes, or wooden boxes lacquered crafts. Housewife in Japan is considered necessary skills to prepare bento, bento though you can buy everywhere. In Indonesia, bento cuisine began popularized fast food restaurant chain Hoka-Hoka Bento since 1985.

Art for Killing Japanese Knives

japanse artFirst take a look at the origin of the knife. Indeed a Japanese knife has diverse edge geometry as evaluated to majority of the Western producers. Also due to its stronger steel, it gives more cutting edges. The blade drops huskily to get together acutely-grounded edges and is sheep footed with spine.

History of the Samurai Sword

The Samurai sword would be more properly defined as any Japanese sword wielded by Samurai or Bushi, as they were known in Japanese history; however modern films and television shows have incorrectly portrayed them to be only the well known katana, and very rarely use the proper terminology or classifications of true samurai swords.

To uncover the history of the samurai sword we have to revisit the past during the period of the Middle Ages when the use of steel instead of bronze for bladed weapons vastly improved, single edged swords became more popular throughout Asia, and the production of the Japanese Tachi and Uchigatana began. Japanese Swords, or Nihonto are the traditional bladed weapons used during all of Japanese history. The Tachi was mainly used by cavalry with the cutting edge faced down and the curvature closer to the sword hilt. The Uchigatana was mainly used by foot soldiers and worn edge up from the belt with the curvature closer the sword point. With the evolution of military and feudal society during these times, an entirely new class of warrior emerged. They were the masters of the art of war and evolved from being simply employed as protective guards serving powerful leaders, into a completely dominant class of there own, the Samurai.

This led to the establishment of a feudalistic military that then established the Ways of the Bushido, dominating the Japanese social structure for the next 700 years. Their primary role as military knights included total and absolute allegiance for whom they were pledged to fight and if need be, die defending, which resulted in the need for a superior single bladed weapon to use in close quarter combat as well as defence. Their demand for these high quality weapons produced next generation swords of unrivalled perfection, as they had to be flexible enough to withstand direct impact without breaking, but also had to be hard enough to retain their sharpened edge.

Only the most experienced Japanese sword smiths were able to develop the forging and heat-treating methods that resulted in swords that had both of these properties, which were eventually named the katana. Even the katana itself varied greatly in style during the course of the history of the samurai sword. In the late 14th and early 15th centuries they tended to be two and a half feet long, but by the early 16th century the length was adjusted to two feet with a circular or squared tsuba hand guard and a wrapped grip that could accommodate two hands. These Katana Swords were often accompanied by the similarly made but smaller swords Wakizashi or Shoto, and the two weapons together represented the social power and personal honour of the wielding Samurai.

After many periods of war throughout Japanese history the art of sword making deteriorated and it was not until the Shinshinto Era that sword smiths returned to the forging of superior quality blades after rediscovering several lost techniques. As quickly as the Era began however the Meiji Restoration was passed which banned the possession of all Samurai Swords as arms except to a certain privileged class. As a result the ancient master sword smiths began to conceal their forged blades in simple walking sticks so that the soul of the samurai would live on, and the art of superior sword making would survive and not be lost.

Art for Killing Japanese Knives

japanese art
The art of swordsmaking went on until the 16th century. When the Meiji restoration era started, the caring of Samurai swords was not allowed as a sign for the modernization of Japan.


Akashiyaki-japanese foods

Akashiyaki is the name of the city of Akashi confectionary origin in Hyogo Prefecture, Japan from egg batter, flour, dashi and containing pieces of octopus dipped in dashi broth before eating, and said to be the forerunner takoyaki.Akashiyaki regarded as a unique confectionary Akashi city. Eating Akashiyaki (sold under the name Tamagoyaki) is one of the main objectives of tourists who come to visit the city of Akashi.

Thursday, November 12, 2009

Kimono - Japanese Clothing captivating 2

KIMONO GIRLAs a differentiator from Western clothing (yōfuku) is known since the Meiji era, Japanese people refer to traditional Japanese clothing as wafuku (Japanese clothes). Before the familiar Western clothes, all clothing worn is called Japanese kimonos. Another term for the kimono is gofuku. Gofuku term originally used to describe the clothing of the state of Wu Dong (Japanese: Go country) who arrived in Japan from mainland China.
Traditional trousseau Japan (hanayome ishō) consists of furisode and uchikake (coat worn over furisode) Furisode for the bride to furisode different from young women who have not married Materials to be furisode wedding motif that is believed to invite luck, such as level of bird images. Color furisode bride furisode brighter than usual. Shiromuku is the name for the traditional bride's dress of white furisode clean with a motif fabric also white.

Wednesday, November 11, 2009

Kimono - Japanese Clothing

Kimono - Japanese Clothing
Kimono - Japanese Clothing

As a differentiator from Western clothing (yōfuku) is known since the Meiji era, Japanese people refer to traditional Japanese clothing as wafuku (Japanese clothes)।
Kimono - Japanese Clothing

Kimono - Japanese Clothing captivating

kimono girl
kimono girl

Kimono now more often worn on special occasions women. Unmarried women wore a kind of kimono called furisode.furisode characteristic is the wide arm almost touching the floor. Women who completed 20 years of age wearing furisode shiki permission to attend. Man wearing a kimono at the wedding, tea ceremony, and other formal events. When he appeared outside the sumo arena, professional wrestlers are required to wear a kimono. The children dressed in kimono while attending a celebration Shichi-Go-San. In addition, workers wear a kimono industry and tourism services, restaurant waitress traditional (ryōtei) and employees of traditional inns (Ryokan).

Kimono - Japan's beautiful dress 1

kimono girl
kimono girl

kimono girlKimono is Japanese traditional clothes. Literal meaning is the kimono dress or something worn (ki means life, and mono means goods).
In the current era, kimono-shaped like the letter "T", like a coat with long sleeves and collar. Length kimono made up to the ankle. Woman wearing a kimono-shaped overalls, while a man wearing a kimono-shaped suit. The collar of the right must be under the left collar. Cloth belt, called obi tied around the abdomen / waist, and tied at the back. Footwear when wearing a kimono is Zōri or geta.

Thursday, November 5, 2009

The Japanese Sword; Historical Changes in Shape

The Japanese Sword; Historical Changes in Shape

1. Jõkotõ (Chokutõ) Ancient and Heian period
2. Late Heian to Early Kamakura
3. Mid-Kamakura
4. Late Kamakura
5. Nanbokucho
6. Early Muromachi
7. Late Muromachi
8. Aizuchi-Momoyama
9. Mid-Edo
10. Edo period Genroku era
11. Edo, Bakamatsu
12. Meiji and onwards

1. Jõkotõ
Jõkotõ are straight blades with no curvature. They are usually constructed in the hira-zukuri and kiriha-zukuri styles. It is] thought that the shift from straight blades to Japanese swords with curvature happened around the mid to late Heian period (794-1184). This was during the mid 10th century: about the time Taira Masakado and Fujiwara Sumitomo rebelled against the government in the Johei (931-938) and Tengyo (938-947) eras. Blades before these are continental style blades called jõkutõ, and were brought to Japan from the Asian continent.
Examples of these blades have been excavated from Kofun period tombs, and some still reside in the Shosoin Imperial Repository, Nara.

2. Late Heian to Early Kamakura
From the late Heian period and the early Kamakura period (1185-1333) we can see the Japanese sword as we know it: shinogi-zukuri (ridgeline) construction, with a wide base, narrowing acutely towards the small point section (ko-kissaki). They are quite slender blades with the curvature concentrated between the handle and base. This shape is called koshi-zori. From midway towards the point there is very little curvature. These blades are usually around 2.5-6 shaku in length (75.8 cm-78.8 cm)

3. Mid-Kamakura
At the zenith of the warrior class’s power during the Kamakura period, the blade’s kasane becomes thick, the mihaba becomes wide and they take on magnificent tachi shape. There is not much difference between the size of the moto-haba and the saki-haba. The blade still has koshi-zori, but the center of the curvature has moved further along the blade. The kissaki has become a compact chu-kissaki (ikubi). The hamon has developed into a flowing gorgeous choji-midare. Also around this time, tanto production appears.

4. Late Kamakura
Tachi at the end of the Kamakura period have developed into magnificent blades. There are two types: one is wide throughout its length and the point section is the same as mid- Kamakura period kissaki, but slightly extended. The other is quite slender and similar in appearance to the late Heian, early Kamakura shapes. However, when you look further along the blade the shape has changed; the curvature has moved further along the blade. During this period notare-gunome hamon appeared. It is said that in Sagami province Goro Nyudo Masamune perfected the production of nie-deki blades.

5. Nanbokucho
During the Nanbokucho period many long blades of three shaku (90.9cm) and other long tachi were made. Tanto of large proportions were also produced. Tachi were majestic, wide, and proportionally long. Among these were some over 90 cm in length and worn over the back. These types of blade are called no-dachi and o-dachi. They were rather thin in construction to decrease the weight. Additionally, many have a bo-hi (groove) cut into the shinogi-ji area in order to lighten the blade. Many tachi from this period are o-suriage (shortened in later periods as they were difficult to wield). Consequently, many extant blades from the Nanbokucho period are unsigned.

6. Early Muromachi
Blades of the early part of the Muromachi period are reminiscent in construction to the blades of the early Kamakura period. When compared to the shape of the Nanbokucho period, the shape has completely changed and no longer includes o-kissaki. At around 2.4-5 shaku (72.7 cm-75.7 cm) in length, they are quite narrow and deeply curved with a medium-sized point section. At first glance they may appear somewhat similar to Kamakura period blades, but on closer inspection they are saki-zori character.

7. Late Muromachi
By the late Muromachi period, samurai fighting methods had changed from cavalry to mass infantry style warfare. Uchigatana, worn with the cutting edge uppermost thrust through the sash, had become popular. After the Onin war, conflicts broke out in many places and kazu-uchi mono began to appear (mass-produced blades
inferior in quality to regular Japanese blades). However, specially ordered blades of excellent quality (chumon-uchi) were also produced at this time. Bizen (Okayama prefecture) and Mino (Gifu prefecture) were the major places of production. Many blades produced in this period are around 2.1 shaku (63.6 cm) in length. They are slightly wider than the standard width, with either a chu-kissaki or an extended chu-kissaki with a narrow saki-haba and strong saki-zori. The nakago are short, intended for one-handed use.

8. Aizuchi-Momoyama
Swords produced up to the Keicho era (1596-1614) are classified as kotõ (old blades) Blades made during and after this era are classified as shintõ (new-swords). When Japan entered the Aizuchi-Momoyama period, many smiths moved to Edo or Kyoto, or gathered in castle towns of various influential daimyo. Additionally, developments in transportation brought about experimentation with materials, and foreign-made steel (known as nanbantetsu) was utilized. The blade’s shape from around this period mirrors that of shortened Nanbokucho blades. They are generally wide with little or no difference between the moto and saki-haba. Many have an extended chu-kissaki, whilst some have o-kissaki, with a thick kasane and are usually around 2.4-5 shaku (72.7 cm-75.8 cm) in length.

9. Mid-Edo
Swords of the mid-Edo period are of standard width. The saki-haba is relatively narrow when compared to the moto-haba. The curvature is noticeably shallow with a small to medium-sized point section. They are usually around 2.3 shaku (69.7 cm) in length. This particular type of construction was generally produced around the middle of the Kanbun (1661-1673) and Enpo (1673-1681) eras, and is usually referred to as Kanbun shintõ.

10. Edo Period
Genroku era The change in shape of Japanese swords between the Jokyo (1684-1688) and Genroku (1688-1704) eras reflects the transition of shape from Kanbun-shintõ blades to the beginning of the shin-shintõ period of sword manufacture. As it was a very peaceful period in Japanese history, rather flamboyant hamon appear, and as opposed to that of Kanbun-shintõ blades, the curvature is quite deep.

11. Edo period
Bakamatsu era Blades made after the Bunka (1804-1818) and Bunsei (1818-1830) eras are referred to as fukko-shintõ (revival swords). Pioneers of the revival movement include Suishinshi Masahide and Nankai Taro Tomotaka. Taikei Naotane was among Masahide’s students. Minamoto Kiyomaro led a revival aimed at soshu-den and Mino-Shizu workmanship. Bakumatsu blades are shallow in curvature, have a wide haba with not much difference in width between the saki and moto-haba, and are around 2.5-6 shaku (75.7cm-78.7 cm) in length, with an o-kissaki and thick kasane.

12. Meiji Onwards (no image)
Blades made from the 9th year of Meiji until present day are referred to as gendaitõ (modern swords). As of the Hatorei decree in 1876 (banning civilians from wearing swords), the need for swords declined. However, in Meiji 39 (1906) the craft gained imperial patronage. The swordsmiths Gassan Sadakazu and Miyamoto Kanenori were appointed Tei Shitsu Gi Gei In (craftsmen by imperial appointment—equivalent to National Living Treasure). Since then, the swordsmith’s craft has continued through the Meiji (1868-1912), Taisho (1912-1926), Showa (1926-1989) and Heisei (1989-) eras until today. Today’s swordsmiths try to recreate the workmanship of eminent smiths of every period, regardless of whether they are kotõ, shintõ or shin-shintõ. In particular, recreations of tachi of the Kamakura period are a popular aim for many modern swordsmiths.

Monday, November 2, 2009

What Is a SAMURAI?


Samurai is the term for the elite class of military officers before the era of industrialization in Japan. The word "samurai" is derived from the verb "samorau" ancient Japanese origin, changed to "saburau" which means "serve", and eventually became "samurai" who worked as a waitress for the employer.

A more appropriate term is Bushi (literally: "armed men") that is used during the Edo period. However, the term used for samurai warrior elite of society, and not for example, ashigaru or foot soldiers. Samurai are not tied to the clan or working for the employer (the daimyo) is called a ronin (literally: "the wave"). Samurai who served in the region called hanshi han.

Samurai using several kinds of weapons, but the katana is a weapon that is identical with their existence, the Bushido teaches that the katana is the samurai spirit and is sometimes described as that of a samurai is very dependent on the katana in combat. They believe that the katana is very important in giving honor and a part of life. The name for the katana is not known until the mass Kamakura (1185-1333), before the Japanese sword was known as a tachi and uchigatana, And the katana itself is not a primary weapon until the Edo mass.

Sunday, October 25, 2009

History of the Japanese sword

The sword itself began in the era of human known Bronze age or the bronze age, where the manufacturing of metal blades long enough to be conducted. At first swords were made of iron. and when the blacksmith began to take into account the carbon content in it created the sword from the steel. Until the late 18th century sword play an important role in human history, but when he began to influence the development of gunpowder weapons are swords role began to decline and eventually considered not very important. finally the sword is often only addition and the symbol of the nation's leadership in the fame

At first Japanese sword can be said to imitate the sword that came from China (which has a characteristic sword and double-edged straight). these swords and improved over time. Someone named Amakuni (who lived in the 7th century) is said to be the creator of Japanese sword. say this is where the history of samurai swords in the beginning.

Wednesday, October 21, 2009

Ninja-to sword

SAMURAI Ninja-to sword
SAMURAI Ninja-to swordNinja-to sword is short, straight-edged sword single and Used by the Ninja, usually shorter, thinner, and not so easy semelengkung hidden katana.

Monday, October 19, 2009



Kunai is a traditional Japanese throwing weapons, appeared on the emperor Tensho era. Kunai on umumnnya made of iron, not steel / other metal, made with cheap and not-polish. Kunai normally sized 20-60cm, and average 40 cm.