27-1/2" KOTO KATANA NORIMITSU 1500's + SHINGUNTO MOUNTS Japanese Samurai Sword

[Swords]

I’m resubmitting this sword because the earlier thread is too old

I have been waiting quite awhile to have it polished Woody 

I wanted to show how the polished one  will look like 

It should be finished in a week or less and am quite excited to see how it turns out 

I will add pictures when it’s completed 

 

 

 

 

 

 

 

 

 

 

 

 

 

[John C]

Steven:

It looks like the tsuba has a shop stamp. Do you have a clear picture of it?

John C.

[Swords]

John Almost looks  like a Seki stamp? After  I get back my sword from Woody then I can get a better picture 

I just hope I don’t have too much money into it when I go to sell it 

How ever the money isn’t too important since I enjoy these swords and like seeing how Woody is able to bring out the beauty 

I will be curious to see what others think when I post it other than why I put a polished sword back in the original scabbard 

 

 

Steve 

 

 

[DTM72]

The stamp is a Suya stamp. Suya was a supplier of fittings to different arsenals. Usually present on better quailty fittings. 

[Swords]

Thanks Good to know At least I think helps the value some 

[Swords]

I got back the sword from Woodrow Hall the sword polisher I had to wait a long time but was worth the money wait I won’t have it in hand until tomorrow but he sent me some pictures after polish

You can see the clarity of grains from the folding process The Hamon or hada is more defined I will take some additional pictures but they won’t be as clear with my phone  

 

 

 

 

steve 

[Swords]

I’m going to try and get some more pictures 

I do have a questions

 if anyone can help ?

 

Did the Japanese use Tara ovens back then to make tamahagane ? if so how good was it and other metal used to make this sword?

I believe the sword was forged in the Bizen region where they had access to better materials 

 

 

Steve

 

 

[Xander Chia]

16 hours ago, Swords said:

I’m going to try and get some more pictures 

I do have a questions

 if anyone can help ?

 

Did the Japanese use Tara ovens back then to make tamahagane ? if so how good was it and other metal used to make this sword?

I believe the sword was forged in the Bizen region where they had access to better materials 

 

 

Steve

 

 

I’m not sure if Osafune had a centralised tatara furnace for its smiths or they had to each make their own oroshigane. I don’t know what qualifies as good but here’s a thread I started a couple years back on the topic of tanahagane: 

I want to clarify that the analysed tamahagane in the thread are from NBTHK’s Nittoho Tatara. The composition of tamahagane from the koto period would most likely be different. As to whether they used recycled metals? That I’m unsure of.

[Swords]

These swords we’re produced for the war effort and making tamahagane was a long and lengthy process for so little tamahagane So how we’re they able to make so many swords unless there were many ovens  

Just my thought

 

thanks for your help though 

 

 

 

 

Steve

 

 

[Xander Chia]

20 hours ago, Swords said:

These swords we’re produced for the war effort and making tamahagane was a long and lengthy process for so little tamahagane So how we’re they able to make so many swords unless there were many ovens  

Just my thought

 

thanks for your help though 

 

 

 

 

Steve

 

 

Well considering how that was their main(only?) form of producing steel viable for swords, I guess there just was.

[Swords]

Good point probably many ovens You can tell this sword tamahagane was used by the grain 

[Swords]

I understand there’s information as to different types of tamahagane But how  would you rate the quality back then verse’s earlier 

and why would it be any different ? 

 

I believe Norimitsu and Sukesada smiths and other Bizen smiths  had access to better metals in the Bizen region ? I’m no expert just what I read 

 

Im also trying to figure out what value it adds after polish to this sword? I’m hoping some when I go to sell it

 

 

Steve

 

[Guest Simon R]

1 hour ago, Swords said:

Im also trying to figure out what value it adds after polish to this sword? I’m hoping some when I go to sell it

 

 

Steve

 

Isn't it a bit late to ask that now?

 

Also, unless you've commissioned a shirasaya you'll scratch the fresh polish the minute you put it back in the gunto koshirae.

[Matsunoki]

1 hour ago, Swords said:

Im also trying to figure out what value it adds after polish to this sword?

Hope for the best, prepare for the worst.
Recouping the cost of a polish can be very tricky and depends on many things….how desirable is the sword? How cheaply did you buy it? How good is the polish? Does it have shirasaya ……..but most of all does anyone want to buy it. 
Often it is an enjoyable and educational way to lose money …..but builds good karma.

[Swords]

Well I was worried about putting the sword back n the original scabbard that might cause scratches or other however I did discuss this with Woody.  He thought because the wood inside the scabbard wasn’t older and looked cleaner there  shouldn’t be any problems

It wasn’t a full polish but the 2nd stage

shiage togi.

 

It brought more clarity to the hamon and grain with a sharper edge There was some minor pitting he removed So hopefully there won’t be any issues to the blade

And to keep a thin coat of oil 

I paid 2700 not counting polish so if I can get 3500 

 

I will be a happy camper All in all its a 500 years old Norimitsu signed with high end hardware and much nicer looking sword now 

 

Steve

 

 

 

 

 

[John C]

On 8/23/2023 at 6:03 AM, Swords said:

These swords we’re produced for the war effort and making tamahagane was a long and lengthy process for so little tamahagane So how we’re they able to make so many swords unless there were many ovens  

Steve:

Just came across this in Leon Kapp's book:

"The Yasakuni (shrine) tartara was operated from 1933-1945, during which time is was operated 118 times and produced about 50 tons of tamahagane."

Modern Japanese Swords and Swordsmiths, pg. 81.

John C.

[Swords]

John good to know thanks

Any mention  for 500 years old Tara ovens

[John C]

No. Just modern numbers, however the tartara ovens have been there for quite some time.

John C.

[Swords]

Yes they have been around a long time The Japanese figured out how to make tamahagane pretty smart people