engraving kani on a blade???

No offense meant. It's just that Japanese cutlery afficionados persist in using Japanese terminology for common items. We don't use German language for German knives, or Spanish, or Italian, so why use Japanese? If there are specific blade styles peculiar to these knives, then native technology should be used for them. But to call a handle a "koi geisha wishywashi" seems overbearing to me. Just having fun.
Now I'm going to polish my fuji with soy sauce.
 
I do agree that using only Japanes terms can be over the top and confusing, but the devils advocate might bring up that the style of there knives/swords and thus there parts are very unique and some of them will not have a good counterpart in
English/German/whatever
 
One problem with describing Japanese blades in English is that some of the terms have no real English equivalent. You have to describe the thing to say it in English ( mune machi = notch where the spine meets the tang?).
Hamon is a prime example of a word that defies English. Also, many of the parts of a blade don't translate beyond a few basic ones ( Mune, nakago, ha = spine, tang, edge). There is no way to say mitsukado/mitsu kado in English and have it make sense ( three corners?), beyond describing it ( the place where the yokote and shinogi meet?).

I know that it seems like some of us are trying to sound elitist, but when discussing Japanese blades, it is nearly a requirement to use Japanese terms.

Now if someone was to start describing a Bowie blade in Japanese terms, then that would be pretty foolish ( unless he was trying to describe it to a Japanese knife maker).
 
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