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Posted

I'm still a biginner in the study of nihinto and stumble on this problem often: is there a way to differentiate easily itame-hada & mokume-hada ? Thanks in advance for your help.

Christophe

Posted

Welcome christophe, i haven't the words to best describe the jihada only pictures will do it as there are different forms of masame, wood grain,mokume burl grain,itame, ayasugi look up gwassan sadayoshi, then there is a sliced pear grain,hada can be mixed, masame itame,tight muji ji,i am still learning, buy a book which explains the basics first,i bought the arts of the Japanese sword bw Robinson,it shows good swords,hamon types,hada,the schools, in all a good beginners book but googling the hada you seek will give the best results,and you will see the many variations used,ayasugi is magnificent, there are many pictures and links on this board also,and many experts to help you,have you a sword with a hada you can't identify? It sometimes is obscured by scratches, needs a certain light to be seen until polished,or doesn't exist if a machine made showato, keep learning and asking and things become clearer, then suddenly you see something totally different and realise your needing 2 lives to fully understand this fascinating hobby,good luck and welcome,regards ian bellis.

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Posted

Thanks, Jean and Ian

to differentiate itame-hada & mokume-hada is not to difficult on photos, but become realy difficult when you have a blade in your hand.

Its at this steep that I have a lot of problems.

Christophe

Posted

Indeed, things aren't always as cut and dried as they appear in books. Many times swords can have elements of different hada at the same time and differences can be subtle-sometimes even experts will describe things a bit differently...See swords, the more the better, and you will become more comfortable in spotting these subtleties.

Posted

Don't rush to understand christophe, i am still unsure with hada, it will come,and if unsure, post a picture, if possible, you will always find help,have you any swords yet!

Regards.Ian bellis

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