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#1 |
Member
Join Date: Aug 2017
Location: North Queensland, Australia
Posts: 187
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G'day Norman,
The new photos of the blade you posted don't prove the blade is Japanese, but on the other hand they don't rule it out either. If you can see a hamon then that makes it more likely to be Japanese (or maybe Korean?). Cheers, Bryce |
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#2 | |
Member
Join Date: Oct 2007
Posts: 1,613
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Hi Bryce, Maybe there's something but difficult to capture on film. In the YouTube film attached in a subsequent post you will see that the hardened edge the smith scribes on the blade is straight and even along the length of the blade in comparison to the more usual flamboyant edges on Japanese blades. My Regards, Norman. Last edited by Norman McCormick; 14th June 2021 at 06:02 PM. |
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#3 | |
Member
Join Date: Dec 2004
Location: California
Posts: 1,036
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You might be interested to know that Mohammed ibn Ahmad al-Bīrunī, a medieval Persian polymath, wrote a treatis "On Iron" in the 11th cent., in which he mentions that in India, craftsmen "coat the broadside [i.e. full width] of the sword with suitable clay, cow dung, and salt in the form of a paste and test [mark out] the place of quenching at two fingers from the two sides of the cutting edges. They then heat it by blowing [the hearth], the paste boils, and they quench it and cleanse its surface of the coating on it with the result that the nature [jauhar, a visible pattern] appears..." The translator and editor, Robert Hoyland and Brian Gilmour ( Medieval Islamic Swords and Swordmaking,2006), add a comment that the reference to "test" implies scraping off the paste in the appropriate area prior to quench. |
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