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Post by Yagyu Jubei Takemori on Jan 18, 2011 16:25:07 GMT -5
I would like to build a set of these: s831.photobucket.com/albums/zz238/estcrh/Samurai%20eating%20utensils/for an A&S project. Does anyone know of an accurate and cite-able account of the beginning of chopsticks, and then perhaps some information about the use of a field mess kit like this? thanks! P.s. I did find the thread here about this topic, does anyone have more info?
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Deleted
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Post by Deleted on Jan 18, 2011 22:54:29 GMT -5
I was just doing some browsing around the other day on this topic. Many people refer to the knives as "kozuka", although apparently this name applies most correctly to the handles. You'll often see kozuka as part of displays showing sword fittings. They're often displayed without blades, which has always been a little confusing to me. The blade is usually referred to as a "kogatana" or "ko-katana". I've sometimes seen the kogatana fitted into the scabbard with the tip of the kozuka sticking up through one of the holes in the tsuba. I've even seen one of those holes labelled "kozukabitsu" on a tsuba diagram.
Japanese kogatana seem to have the profile of a non-serrated steak knife. You might be able to make your eating kit around one, if you can find one with a properly shaped handle. This profile might be why people seem so sure that bushi used these for eating. The scholars here don't seem so sure these knives were for eating, but I sometimes see kogatana and metal waribashi (hashi) bound together to the side of a saya. I don't know what's right, I just know what I've seen.
As far as a the ginchy bamboo case, you might have better luck crafting something from wood or even paper. I don't think I've ever seen double bamboo like that.
I guess none of that helps you with the documentation of your project. Sorry. Maybe it helps you formulate better searches.
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Deleted
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Post by Deleted on Jan 19, 2011 7:32:41 GMT -5
Here's a good diagram I found. To me, it seems likely that the kogai came first, and the warikogai were made later to fit into saya fittings that were designed for kogai. The "umabari" apparently translates to "horse needle". Some pages say this is for bloodletting a fatigued horse. Could be just a hoof pick, though.
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Post by Yagyu Jubei Takemori on Jan 19, 2011 10:00:27 GMT -5
Thanks for the info. The plan is to make the chopsticks out of marblewood, ebony, or some other nice wood, I have access to a lathe so it will be simple enough. the case I was going to make from a domestic wood and then "lacquer" it. The blade is easy enough to make using 1095 and stock removal (I am learning smithing and woodworking from the same person). I just need historical references so that I can document what I am doing.
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Post by Deleted on Jan 27, 2011 18:00:17 GMT -5
So, after the discussion about this, I decided to get off my butt and try to put together a better eating kit myself. Thanks for the inspiration, Takeyama-dono. During my research last week, I found a couple of places that are selling kokatana blades for not too much money. I decided to order from Mr. Fred Lohman at " www.japanese-swords.com/ ". He has kokatana blades for $35 each. He's pretty clear on his site that these aren't great blades, just that these are the right shape for completing a sword restoration project. OK, I bit the bullet on the 35 bucks. Here's what the blade looks like after I got it out of the several excellent layers of protective packaging. It's about 7.25" long, made out of about 1/16" steel. The hamon (wavy line) in the steel is just decorative and is not forged in. The edge is coarse ground on one side of the blade. The other side of the blade is flat. The tang is unpolished and thins out quite a bit. Is it worth $35 as a knife? Probably not. It's definitely a specialty item, though, so I don't feel cheated or anything. The edge it comes with isn't very good, but I was able to put a better edge on it with my mediocre sharpening skills. We'll see how long it's able to keep that edge. I also made a handle and sheath for it out of some cedar I had in the basement. Here it is kitted up with the chopsticks I usually carry in my event stuff. I guess my next project is to make a case for the hashi. Once the weather warms up I'll put some finish on it, too.
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Jan 27, 2011 18:16:44 GMT -5
I buy Cheap Japanese Kitchen Knives* at the Daiso Japan stores out here and use a whetstone on them and they serve my humble needs for whacking vegetables, fish and meat into submission quite nicely. Sharpen your kogatana blade periodically and I'm sure it'll be just fine.
(We're talking $5.50 to 10.50 US depending on size, that's just how cheap).
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