Search results
Results From The WOW.Com Content Network
The billet is then elongated, cut, folded, and forge welded again. The steel can be folded transversely (from front to back), or longitudinally (from side to side). Often both folding directions are used to produce the desired grain pattern. [17] This process, called the shita-kitae, is repeated from 8 to as many as 16 times.
Early Japanese iron-working techniques are known primarily from archaeological evidence dating to the Asuka period (538–710 CE). Iron was first brought to Japan during the earlier Yayoi period (900 BCE to 248 CE). Iron artifacts of the period include farm implements, arrowheads, and rarely a knife blade.
In English, the terms "hamon" and "temper line" are sometimes used interchangeably, although subtle differences do exist, but both tend to refer to the entire line. In Japanese, however, "hamon" refers strictly to the pattern along the length of the blade, whereas the hamon at the tip (kissaki) is called the boshi. [6]
Writing lacquer box with Irises at Yatsuhashi, by Ogata Kōrin, Edo period (National Treasure) Inro in maki-e lacquer, Edo period, 18th century. Lacquerware (漆器, shikki) is a Japanese craft with a wide range of fine and decorative arts, as lacquer has been used in urushi-e, prints, and on a wide variety of objects from Buddha statues to bento boxes for food.
These tantō have a wide body, unlike his normal slim and elegant work, making them appear quite similar to a Japanese cooking knife. One of the three blades has a gomabashi in cutout ( sukashi ). It was restored around 1919 and sold for approximately 10 hiki (a certain number of mon ); this was worth roughly 14¢ US at the time, meaning that ...
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel , or hagane , which is the same kind of steel used to make Japanese swords . [ 1 ]
However, to maintain the quality of Japanese swords, the Japanese government limits the number of Japanese swords a swordsmith can make in a year to 24 (up to 2 swords per month). Therefore, many of the swords called "Japanese sword" distributed around the world today are made in China, and the manufacturing process and quality are not authorized.
According to the record of June 1, 1430 in the Veritable Records of the Joseon Dynasty, a Korean swordsmith who went to Japan and mastered the method of making Japanese swords presented a Japanese sword to the King of Korea and was rewarded for the excellent work which was no different from the swords made by the Japanese. [27] [28]