SANBON-SUGI Hamon

[IJASWORDS]

I have observed quite a large number of non-traditionally made, oil tempered Showa-To, having very a regular SANBON-SUJI Hamon. Being war time knockouts, I wonder why this regular style of Hamon keeps occurring.  I would assume it takes longer to prepare to make it. 

Is there some significance in its ownership/performance/aesthetics/salability? 

I would be interested if anyone out there has information as to how and why it keeps popping up on otherwise basic swords. 

[PNSSHOGUN]

The various generations of Kanemoto rank highest among the Seki/Mino smiths, one suspects it may be related to that in part. It could've also been found that Sanbonsugi responds well to oil tempering compared to other styles?

[16k]

I guess there are several reasons for it.

 

First, as John says, tradition. Mino is famous for its Sanbonsugi and even though these swords aren't traditionnal, this hamon is kind of their trademark, so it was probably a way to attract costumer attention by referring themselves to tradition and thus quality.

 

Then, even though oil tempering is supposed to suppress that risk, any midare hamon is supposed to be safer to temper than Suguha. Suguha being straight, it doesn't provide any realese area to prevent cracking when tempered. So maybe, even with decreased risks, they didn't want to take any chance.

 

Finally, I'd say artistic license; Those smiths wanted to inscribe themselves in a tradition and show their version of the Sanbonsugi. All those i have seen on Showato aren't exactly the same and sme have thicker, deeper hamon than others.

 

Of course, that's just my opinion, not based on facts.3

[Jean]

JP,

 

Kanemoto is famous for his sanbonsugi, all sanbonsugi blades cannot be attributed to Mino. Mino swordsmiths (thousand) cannot be assimlated to only sanbonsugi, Kanefusa had also a distinctive hamon and others had their own.