芸豆 Katana
http://swordzone.com/
http://www.sword100.com 한글
This tsuba is an antique with the image of a kidney beans 강낭콩 芸豆
This blade is made with SK85 Special Steel, which is high carbon steel made in Korea.
However, the overall hardness of the iron rod is too strong, and therefore the iron rod is used after annealing and forging
In addition the forged blade was folded 10 times creating 1024 layers.
Straw and coal was used to control the carbon content of the steel.
The blade is made by a expert swordsmith.
(The expert is Jun-gi Moon, a student of Gunimasa Matsuba, a famous Japanese swordsmith.)
http://swordzone.com/
http://www.sword100.com 한글
This tsuba is an antique with the image of a kidney beans 강낭콩 芸豆
This blade is made with SK85 Special Steel, which is high carbon steel made in Korea.
However, the overall hardness of the iron rod is too strong, and therefore the iron rod is used after annealing and forging
In addition the forged blade was folded 10 times creating 1024 layers.
Straw and coal was used to control the carbon content of the steel.
The blade is made by a expert swordsmith.
(The expert is Jun-gi Moon, a student of Gunimasa Matsuba, a famous Japanese swordsmith.)
Once the blade is forged,俊基Jun Gi & 孤松 , cleans the blade to make sure it is free of oil and impurities and then applies the special clay mixture yakibatsuchi (a secret mixture of clay, polishing stone powder & ash or charcoal powder) to the blade, which makes hamon. The blade is then heated up to 720~780℃ and quenched in water, which rapidly cools the edge to form martensite(the hardest type of steel) and slowly cools the body due to its thicker clay coating and forming ferrite and pearlite(softer and more flexible).Basic togi(polishing) is then performed, along with any carvings or personalizations to the body of the blade. Nakago(tang) is polished and the swordsmith’s signature 俊基 & 孤松 carved.
The front of the blade is given a hardness of about HRC 59, and the back of theblade is given a hardness of HRC of 45 degrees, making it easy to cut withoutimpact when cutting.
The blade is made by hand, so there may be slight hardness differences depending on the product.
The blade is then handed over to our togishi (polisher), 孤松(Lee SeungHo), Korea’s top swordsmith with over 36 years of experience, who uses multiple polishing stones to refine our This tsuba is an antique with the image of a kidney beans 강낭콩 芸豆 katana.
The hilt (Tsuka) is made by attaching real stingray leather on both sides of good quality Madica tree, and then tightly tied with Japanese silk thread Tsukamaki, so the grip is soft.
Saya used a high quality Madika tree and applied natural lacquer or the skin saya features half-wrap of genuine ray skin near the opening.
Saya used a high quality Madika tree and applied natural lacquer or the skin saya features half-wrap of genuine ray skin near the opening.
fittings were used antique from the Edo Period.
This masterpiece is a result of many master artisans working together.
a kidney beans 강낭콩 芸豆 katana is made in a traditional Samurai Sword style and is perfect for tamashigiri (ideal for cutting bamboo, tatami and or straw mats) as well as for collecting and displaying.
You will be satisfied with the sword's artistic value, performance and reasonable price.
We issue a warranty and certificate for each sword
刃長 76 cm 刀長 103 cm 反利 2.7cm
元幅 3.4cm 先幅 2.9cm
全長 106cm 柄長 27 cm 梢長 81cm 重量 1084g
Specifications:
Blade Length 736m Total Length 103m Weight 1084g
Blade Width: Habaki 3.4m (7mm) Kisagi 2.9m(5mm)
-tsuka length 27cm
https://youtu.be/57jo0vUAw3Q
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