Katana making, polishing

polishing katana, amateur level. Not for restoring antique swords. Basic information only..
Shitaji, shiage, hzuya, jizuya, nugui, migaki, sashikomi , hadori

[@marshallduncan787]

you are a true professional Mr. Bolf. thank you

[@katanamaking2606]

Polishing and koshirae are not professional level. It's a good amateur class :-) You have to be objective. In the future, I will be able to introduce the work of better craftsmen in the field of polishing and making koshirae. It's a completely different world. Not to overdo it with modesty, I think I make great blades :-p

[@Divine_Serpent_Geh]

I always loved Pavel’s blades. He’s famous for his Zubu-Yaki hamons (no clay). From personal experience and in my opinion it’s the best looking kind.

[@user-fn1xc4bo6m]

wow I can't quite stress this enough and true expression via KZbin comments is limited but I absolutely adore your work. It is absolutely fascinating and genius in my view. of course, you are not an official Japanese wordsmith with bureaucracy/certificates and all, but from what I can see this has really facilitated your creative expression.. You combine master swordsmith, master koshirae maker, master polisher and all that into one final piece of art. this is exactly what has been missing in Japanese culture I think, to simply dare to do it all.. and create something that has the single creative will of one person in it; like the "Gesamtklunstwerk" by Richard Wagner in operas

[@katanamaking2606]

Honestly, I don't think doing everything is ideal. I'm probably good at making blades. Everything else is average. You can't be good at everything. Every single part requires a lot of study and practice. And also time. You can't handle it all. It is good to know the basics of all crafts. You can manage it better. But when multiple specialists work on the sword, the result is fantastic. I cannot achieve such a result on my own.

[@aurihd8239]

zdravým,absolutná pekná práca,

[@jackbari8476]

Amazing very god Polishing.

[@vladimirkovacevic1656]

beautiful hada and hamon,i love that hada

[@Blackknife84]

Awasome😍👍

[@CobraKaiNoMercy]

Pavel Bolf Sir, your polishing skills and forging skills are very good. One day I hope to own one of your masterpieces.

[@katanamaking2606]

Thank You

[@yam7495]

How beautiful MITSUGASHIRA line ! So good. I understand you have tecknique. Where did you learn KATANA making?

[@althesmith]

Don't sell yourself short as a polisher, I'd be willing to trust you with either of my old blades. A self-taught polisher in Canada with a background in lens shaping polished an old tanto in bad condition noone would work on. A friend showed a visiting sword polisher from Japan the blade and on hearing the man who did it was self-taught complimented him and said he wished many of his students showed the same dedication.

[@katanamaking2606]

I have great reserves in the quality of polishing. A lot of study is required for restoration work on old swords. I do not do it. Just polishing the new blades I made.

[@althesmith]

@katanamaking2606 I know that the subject is immense. Steel making in feudal Japan was very variable in quality and just because a sword is old doesn't mean it will take well to an "art" polish.

[@SilentForrest-he4qj]

His mindset is exactly where it should be. Humility and doubting ones work constantly is key to develop and keep the right mindset for constantly improving one self

[@davidlamberson5435]

Interesting.

[@jgodo78]

Super práca...

[@agidomo]

Самая адская работа из всех

[@vergeltuble5497]

😮😮👍👍

[@seersukranek1239]

Bitter than originals, compliment ♥️♥️♥️ (;~

[@SLmetalmania]

Could you make a same sword for me too❤ you are one of the best existing blade smith that i have seen on you tube.i am willing to purchase a sword from you🤗🤗

[@katanamaking2606]

pavel-bolf-katana-kaji.com/en/

[@SLmetalmania]

@@katanamaking2606 thank you very much for the informations

[@oanhoang8621]

thực sự những cây kiếm đáng giá trên 100 000 USD

[@noneyabidness9644]

Entirely hand polished?

[@katanamaking2606]

yes

[@shabarunnisha4274]

Love and Like From India, But I Can,t understand what do you have you into your fingers small object for cleaning katana

[@TheDancingSaxophone]

If you mean the last thing in the video it is a hardened steel rod called a migaki-bo.

[@vyacheslavik]

Здравствуйте, где взять камни для чернового придания геометрии клинку?

[@katanamaking2606]

www.namikawa-ltd.com/product-list/4

[@vyacheslavik]

@@katanamaking2606 благодарю!

[@arielraya5979]

Break a bit of ur stone n just use ur finger just be careful

[@JM-sc9so]

Lesteni je pouze dekoracni zalezitost nebo ma i vliv na kvalitu cepele co se tyce pouziti? Cepel se da udelat i jakoby nahrubo? Moc dekuji.

[@katanamaking2606]

Obvykle se leští co nejlépe. Z funkčního hlediska, je čepel dostatečně ostrá a ,,hladká " již po třetím kameni. Nevyleštěný povrch oceli je ale náchylnější ke korozi a samozřejmě, z metalurgie toho není moc vidět.

[@JM-sc9so]

@@katanamaking2606 Diky moc.

[@adamweaver1594]

Where do you sell your blades?

[@katanamaking2606]

www.pavel-bolf-katana-kaji.com/en/

[@aurihd8239]

Zdravým,kde by som mohol objednat ocelovu ihlu Migaki-bo

[@althesmith]

Wouldn't it be possible to polish in a different position? I think a few makers use whetstones in a seated or standing position.

[@katanamaking2606]

Possible. But I'm used to grinding this way. It has its advantages.

[@althesmith]

True in terms of weight distribution. But if you have a lot of knee damage or a replacement- ugh. If I ever try traditional stones I'm building a seated setup. Leg doesn't work that way anymore.@@katanamaking2606

[@mazerolab7475]

The last step uses hazuya right?

[@geirarnehelland7271]

Yes.

[@giaz2191]

What’s the grit of the stone you used?

[@katanamaking2606]

arato 180 (kongo hard , Namikawa Binsui 220 Sun Tiger, or Namikawa, kaisei 800 King, or namikawa similar stoun, chu nagura ?? syntatic , Namikawa, koma nagura syntetic Namikawa, uchigumori natural, namikawa, hazuya natural, namikawa, jizuya syntetic namikawa. www.namikawa-ltd.com/

[@debung1998]

Can you recommend a place or website for buying Japanese knife sharpening stones?

[@katanamaking2606]

I buy everything at Namikawa heibei.

[@debung1998]

@@katanamaking2606 Within Japan?

[@SLmetalmania]

Is this ko kissaki type or chu kissaki type i cant tell them a part?🤗

[@katanamaking2606]

ko kissaki is more like heian style and kamakura style tachi

[@SLmetalmania]

I like that way it looks very much not too short and not too long❤❤ extremely perfect.could you make a katana with this same desigen of kissaki?and could you tell me wether you can ship internationally or atleast around Europe?many thanks and keep your great works up!! And also teach this great technology to your cameraman too i gues he might be your beloved son❤❤

[@katanamaking2606]

Okay. I understand. Kissaki is the most beautiful part of the sword. This was a Shinto style sword. It seemed appropriate to make such a kissaki. Balance. (aesthetics) I can make a similar sword. I regularly send abroad to Europe and the USA. Australia too. pavel-bolf-katana-kaji.com/cs/kontakt@@SLmetalmania

[@muning9577]

Polishing at the razor sharp edge makes my blood run cold😬

[@muning9577]

It gives jensei to the katana

[@flaviomarzocchi7444]

Hello, can you polishing my blade?price?

[@katanamaking2606]

Unfortunately, we only have the capacity to polish the blades we make. Actually, I would need at least one more togishi. Polishing is still at the amateur level. This is another reason why we do not polish original Japanese blades.

[@flaviomarzocchi7444]

@@katanamaking2606 thanks, but my bkade is a 300$ musashi reproduction katana, with real hamon

[@stephenfields6236]

The electrical cord on the floor near you with all that water on the floor sure worried me as I watched you work. Don’t want you to get fried.

[@katanamaking2606]

the system does not allow it. There is protection. In the event of a short circuit, it switches off immediately. Electrocution is difficult here.

[@vladislavjisa]

all comment are just kidding

[@wa6p798]

刀剣は平肉を付けなければいけません。 それを理解してないようです。

[@katanamaking2606]

The area between the edge and the Shinogi has created Hiraniku. It's not a flat surface, of course. This also applies to boshi.

[@wa6p798]

@@katanamaking2606 動画を観れば平地がほぼ平面です。 その砥石の使い方では平面に当たるだけですよ。 なぜ平肉（Hiraniku）、肉置き（Nikuoki）が重要であるか理解してますか？

[@katanamaking2606]

@@wa6p798 I don't understand Japanese. The result from the translater is not understandable. Unfortunately.

[@katanamaking2606]

@@wa6p798 Are you a polisher? Who you are? What is your real relationship with nihonto? Your channel has no content.

[@wa6p798]

@@katanamaking2606 私は日本の国宝や重要文化財の刀を鑑賞したことがあるのでわかります。