ubu-ha

[fatrat2]

Hi Guys,

 

I have come across this word, 'ubu-ha', but I still cannot put a finger on it, specifically. Appreciate if someone can explain and expound if possible. Thank you in advance.

 

Chian

[Ken-Hawaii]

Wrong forum, Chian. Try posting in viewforum.php?f=9.

 

Ken

[John A Stuart]

Having never been re-polished. Sometimes an unsharpened edge is evident by the machi area. John

[Geraint]

So usually only seen on later swords such as shingunto, showato and sometimes shinshinto.

[cabowen]

Actually, ubu-ba refers to the blunt, as yet unsharpened part of the blade that usually is seen from the ha-machi forward for a few inches on blades that have only seen a few polishes. With more polishes, this "virgin" edge is removed until the entire blade is sharp. Thus, a blade that exhibits ubu-ba is in nearly as made condition...

　

It is usually seen on shinsakuto, and often on WWII era gendaito. It is usually not seen on showa-to or machine made blades. It is rare to see on shinshinto. I have seen a few shinto blades with ubu-ba but that is very very unusual....

[Lindus]

Correct young Bowen,have seen many military swords with this feature.

Roy

[fatrat2]

Thanks guys, now I know exactly where it is...

 

Hi Chris,

 

When you mentioned that only later swords have them, you are saying that this practise of leaving that portion of the edge unsharpened happened only recently, or that the older swords have already been polished to the extent where the ubuha/ububa is no longer visible, but they started with one anyway? Thanks...

 

PS: Pardon me if I posted in the wrong part of the forum. Will be more mindful the next time. I guess I will just continue here until the admin moves this thread??

[John A Stuart]

It was in the wrong section. I moved it here when I orig. posted and here is just fine. John

[cabowen]

Thanks guys, now I know exactly where it is...

 

Hi Chris,

 

When you mentioned that only later swords have them, you are saying that this practise of leaving that portion of the edge unsharpened happened only recently, or that the older swords have already been polished to the extent where the ubuha/ububa is no longer visible, but they started with one anyway? Thanks...

 

PS: Pardon me if I posted in the wrong part of the forum. Will be more mindful the next time. I guess I will just continue here until the admin moves this thread??

 

I am saying only swords that have one or a few polishes have it....

[Baka Gaijin]

Morning all,

 

This may be a bit of "Urban myth".

 

I was told that one of the reasons why ubu ha was found on Gunto was a safety consideration, due to the lack of actual long term training in sword use by many Army officer cadets who did not come from traditional backgrounds.

 

Hence the devising of the Gunto Soho method of using the military sword in 1925.

 

Just a thought (have fire extinguishers ready and prepared to be shot down in flames... )

 

Cheers

[Ruben]

Hi Gentlemen,

 

in my opinion every sword should have a ubu ha to some kind of extend. I believe it´s necessary, the sword will last longer.

There is no need that a sword is sharpend to the hamachi.

Just Imagine you have to catch a sword blow in close fighting situation, if so it would be the best to catch it with the hamachi and then slide down to the habaki (if blocking with the ha is required). The opponents blade will bite in to the material and the fight gets even closer. There will be many opportunities then.

A fully sharpened blade will take a blow as well maybe, but its getting thinner and thinner more fast when getting polished.

 

So never enter a swordfight with an old sword if not necessary! :D

 

Regards

 

Ruben