Shinshinto Sukesada

Based on my limited reference resources and knowledge I have found about a dozen shinshinto smiths using the name Sukesada. Any idea how many of these signed Bishu Osafune? Was it several smiths? Any place to find out the distinguishing stylistic attributes of their work?

Thanks,

Bobby

Hi,

It seems shinshinto Sukesada are few, Fujishiro lists 2, Toko taikan, 2 (the same) shinshinto taikan none; none signed Bishu Osafune (they signed Bizen (kuni) osafune).

ps the Sukesada name was sometimes used by Sukenaga or Sukehira.

Bobby,

I assume you are still trying to find more info on the sword here? viewtopic.php?f=3&t=3341

Sorry, I am not sure which smith the papers are attributing it to.

Brian

Brian,

Yes. Paper just sez -- as best I can tell -- Bishu Osafune Sukesada (Shinshinto). Here is a better picture of the mei. I was just trying to figure out which, if any, Sukesada smiths of the period might have toyed with a sanbonsugi hamon? The seller says there is yakidashi in the hamon, indicating a Yokoyama School influence, suggesting a Sukenaga or Sukehira connection. Possible? I was wondering were there other Shinshinto Sukesada that did this?

Best,

Bobby

With my limited knowledge and resources i haven't found much information on any of the Yokoyama smiths, outside of Sukenaga.

I have been looking around from more information, and examples, because i recently purchased a shinshinto wakizashi by Sukekane. From what i find, there is some inconsistency in the mei of the shinshinto yokoyama smiths. As well as hamon style. The time period probably plays a large part in this.

Quickly, as i am at work, i can compare two made by Sukekane.

Here is a good example of the Bizen Yokoyama school. Choji hamon, yakidashi, and other fine examples.

http://www.nihontocraft.com/Yokoyama_Sukekane.html

Here is another by the same smith. Different mei, different hamon style, but still a fine sword.

http://www.japanesesword.de/menue/schwerter/002/002.html

Being a novice, if anyone can correct or elaborate on anything here it would be much appreciated.

-Donovan