Hamon Question

[Michaelr]

A sword that I was looking at was made in the WW2 period and signed by Nagamitsu. I was told that it is a traditional made blade with a gunome-Choji Hamon. Then someone else said that if it is a Choji Hamon then it would be a non- traditional made blade. Can this be a traditional made blade? Thank you in advance

 

MikeR

[obiwanknabbe]

The style of Hamon in no way determines whether the blade is traditionally made or not.. That is unless it's simply polished on such as seen on stainless steel blades or reproductions, but then again this is more to do with how the blade was made, and not the hamon determining the method of production. 

 

Kurt K

[Michaelr]

Thank you Kurt for your quick response.

 

MikeR

[Guest Rayhan]

Kurt is correct Michael. There are times when hamon can be simulated like on Iaito or reproductions made in China or in other parts of the world today. The traits that identify a traditionally made sword begins with identifying various elements (Just my 2 cents):

 

- Identifying the traits of the Jigane first and then the Hamon https://markussesko.com/kantei/

 

- Patination on older swords and signatures on later periods

 

- Even today the forgeries can be very well done 

 

- Gunome Choji is a trademark style for the Gendai smith Nagamitsu

[raynor]

I wonder if there are any types of hamon that is preferable over others from a mere functional point of view, like blade integrity or flexibility? I've also read that in general the brighter a genuine hamon is, the better the workmanship, or can these things be "faked" during polish?

[Guest Rayhan]

Dear Michael

 

A true hamon has many aspects to them. One of the most important is the the Nioi line or Nioi-Guchi and the presence of Nie. Depending on the school and tradition of manufacture there could be other aspects like Utsuri

 

Hamon brightness can be adjusted in polishing but some schools like Kamakura Yamato schools would produce very bright hamon (again a polisher would need to bring that out of an older sword in old polish) http://www.sho-shin.com/yam.htm

 

In terms of Hamon that were better in construction. The swords performance is taken as a whole. The hamon does play a significant role but the lamination method, the jigane and the distribution of material in the right way would have all played important roles, most of all, a smith that knew his craft and his raw material well. The best performing swords are considered from the Kamakura period as they were intended for rigorous use. During the ShinShinto period a smith called Suishinshi Masahide theorized that swords made in the traditional way with tempering methods of the old Kamakura masters would produce the best swords and his theory was accepted and followed nation wide (he is considered the founder of the ShinShinto sword movement) interesting story here http://www.nihontocraft.com/Suishinshi_Masahide.html 

[Michaelr]

Thank you all for the Great Information. I am trying to learn and thanks to this forum and all the Great Members willing to share it makes it possible for us newbies. You guys rock

 

MikeR

[nagamaki - Franco]

Keep in mind that for a sword to be considered traditionally made there are 3 important elements 1. hand forged 2. tamahagane and 3. water quenched. Which means that a sword could be water quenched, displaying nioi, nie, and still not be considered fully traditionally made. Yes, exceptions, like nambantetsu, duly noted.

 

 

Edited December 8, 2018 by nagamaki - Franco

[Guest Rayhan]

Franco is completely correct and sorry i did not mention those 3 myself before.