We buy Japanese sword
When you want to sell your Japanese swords,
Please, prepare some information of your sword, before you send a request to us.
we will pay reasonable market price, cash or bank transfer to your account.

How to find the price of your sword ?
1)Just like as the price of other works of art, the price of "Nihon-to"
also changes depending on its age or condition, and fashion or popularity.
The swords, though being made by one sword smith, each of them are
different from others. Even only one pair of the two same swords is
impossible, because of its condition and the state of preservation.

2) To value the price of a sword is very difficult, however, the sword
dealers have fixed (known) a rough market price, from the experiences of
business in the past. We can figure out the price of the swords depends on
reference to the data of the dealing in the past, which shows us the price
of the sword made by the sword smith in same level and same period.

3) When we estimate the price of a sword, we start with the basic price
zone, considering its condition and the state of preservation, and raise or
lower the price.

The standards for a price-setting
1) The highest condition of the standards for a price-setting of swords

KATANA----about 2-shaku 3-sun(70cm) 100%
TACHI -----about 2-shaku 7sun(82cm) 150%
WAKIZASHI -about 1-shaku 6sun(50cm) 30 %
TANTO-------------about 9-sun(27cm) 50%

Must be a "UBU NAKAGO"
MEI" Must be a "ZAIMEI" (a genuine signature of the actual sword smith)
The blade must be without rust and 100%polished,
"MI- HABA", "JI-KANE" and "HA-MON" without a defect

2) Advantages for raising the price
A) When the blade has Horimono(a carving) = +10 - 120%
B) When the blade has a Hi = +10 - 20%
C) Described in the old "MEIBUTSU-CHO" or books = +20 - 30%
D) "DENNRAI-HIN" ( an heirloom) =+10 - 30%
E) With JUOU-MEI(ordered) or SAIDAN-MEI(Cutting test) = "+" 10- 30%
F) With "SHITEI-SHO", "KANTEISHO" and "NINTEI-SHO" = + depends on the
sort and rank of the certification

3) Disadvantages lowering the price
A) The blade which is longer or shorter than standards = - 20 - 30%
B) UBU-MUMEI. Original Nakago, being MUMEI = - 30 - 60%
C) SURIAGE-ZONMEI. With shortened Nakago, having a "Mei = - 10 - 30%
D) SURIAGE-MUMEI. With shortened Nakago, without a "Mei = -30 - 50%
E) With bad sugata(too much sori or less sori,etc.,) = -10- 20%
F) Needed polishing or repair because of rust, flaws or defects = - Costs
for working and the risk after the polish, depending on the state.
G)The blade has been SAIBA(retempered), or having HA-KIRE(crack in hamon) = Almost worthless,
(*However, some of them have a value to preserve.)

<Order & Question>Please, change (a) to @ for e-mail.









 「長さ」 刀   約 2尺3寸 (70cm)  100% とした場合、
      太刀  約 2尺7寸 (82cm)  150%
      脇指  約 1尺6寸 (50cm)   30%
      短刀  約 9寸  (27cm)    50%

「茎(なかご)」 生(うぶ)なかごであること、
「銘(めい)」  在銘であること、(製作した刀工の正真銘であること)
「刀身」    刀身は錆が無く砥ぎ上げてある刀身であり、身幅、地鉄、刃紋などが健全で、欠点の無い刀身であること、


A)刀身に彫り物がある場合       =「+」10%〜120%
B)刀身に樋がある場合         =「+」10%〜20%
C)古い名物帖、や書籍の所載品   =「+」20〜30%
D)伝来品                =「+」10〜30%
E)需応銘、裁断銘が有る場合     =「+」10〜30%
F)各指定書、鑑定書、認定書、付き =「+」書類の種類、位による、


A)基準の長さより短い(長い)刀身、  =「−」20〜30%
B)「生無銘」茎が製作当時のままで無銘のもの  =「−」30〜60%
C)「存銘」茎は磨り上げてあるが銘は有るもの   =「−」10〜30%
D)「磨上無銘」茎が改造されて銘の無いもの   =「−」30〜50%
E)刀身の姿が悪い刀身               =「−」10〜20%
F)錆や傷、欠点の為、研磨や修理を要するもの =「−」程度により工作料金+α
G)再刃の刀身、刃切れのある刀身、   =ほとんど無価値に等しいが、保存に値するものも有る、