Military sword fittings , Older blade?

[phil reid]

Hi Guys , First off sorry for bad pics weathers very ordinary but ideas on where who made this blade? in army fitting , tang is blank

 cheers 

 Phil

[phil reid]

in army fittings

[phil reid]

83.2cm blade

[ROKUJURO]

83,2 cm NAGASA or overall length?

[phil reid]

overall, nagasa 63.3 cm 

[Tom Darling]

I've got nothing to say. Beats me!

 

 

Tom D.

[ROKUJURO]

Phil,

it could be a MUMEI GENDAITO, but the photos and the condition do not allow to see if there is HADA. The blade might have been water-quenched, and in this case you should show the blade to an expert near you (or on a sword show). 

[16k]

Looks water quenched to me but tight nioiguchi with little activity.

[TangYi]

Is water quenched a bad thing? And the sword looks beautiful

[ROKUJURO]

Tang Yi,

water quenching is done on traditionally forged blades from TAMAHAGANE. Industrially made blades from modern steel require oil quenching to prevent cracks.

[TangYi]

Tang Yi,

 

water quenching is done on traditionally forged blades from TAMAHAGANE. Industrially made blades from modern steel require oil quenching to prevent cracks.

Thanks

[tbonesullivan]

In the last picture of the blade you posted, it looks like there is a WARE in the SHINOGI. Is it a lamination split, or just a scratch?

[16k]

Is water quenched a bad thing? And the sword looks beautiful

Sorry, I missed your question. No, on the contrary! Water quenched is better than oil quenched. Traditional swords are water quenched. It takes a considerable amount of skill to do that because the sudden quenching in cold water can crack the blade. That’s why semi traditional WW2 blades were often quenched in oil as the blade suffered less stress and so, less risks of cracking. The result of oil quenching also favored the appearance of a lot of specificities and effects along the Hamon (activities) something rarely seen on an oil quenched blade.