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The Connoisseurs Book of Japanese Swords
Kokan Nagayama
€ 72.19
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Description for The Connoisseurs Book of Japanese Swords
Hardcover. Num Pages: 356 pages, 550. BIC Classification: 1FPJ; GBC; WCK. Category: (G) General (US: Trade). Dimension: 204 x 265 x 31. Weight in Grams: 1188.
This comprehensive guide to the appreciation and appraisal of the blades of Japanese swords still offers an English translation of a definitive Japanese text on the subject. Taking the practical historical approach, it discusses each tradition, examining the features that distinguish specific schools and smith. Each section closes with an easy reference chart summering the distinctive features of the work of various schools and smiths. There are chapters on terminology and description, and the care and appraisal of blades. Richly illustrated throughout.
This comprehensive guide to the appreciation and appraisal of the blades of Japanese swords still offers an English translation of a definitive Japanese text on the subject. Taking the practical historical approach, it discusses each tradition, examining the features that distinguish specific schools and smith. Each section closes with an easy reference chart summering the distinctive features of the work of various schools and smiths. There are chapters on terminology and description, and the care and appraisal of blades. Richly illustrated throughout.
Product Details
Publisher
Kodansha USA
Format
Hardback
Publication date
2017
Condition
New
Weight
1188g
Number of Pages
356
Place of Publication
, United States
ISBN
9781568365817
SKU
V9781568365817
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Kokan Nagayama
KOKAN NAGAYAMA is one of the great contemporary sword polishers. He has been designated a mukansa ( without supervision ) polisher, a level above the regular sword-polisher ranking system. He is a judge of both the sword polishing and swordsmithing competitions of the Nihon Bijutsu Token Hozon Kyokai or NBTHK (Society for the Preservation of Japanese Art Swords), for which ... Read more
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