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Kofun Jidai (c. 250–538) relic swords polished


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Does this sword have a hamon? If so, when did they start adding hamon to swords in Japan? I was under the impression that swords during the Heian period and earlier were either imported or copied from China. If this is the case, then can we infer that the Chinese were also adding hamon on their swords during this time or was this strictly a Japanese technique? If the Chinese were doing this, then why don't we see hamon on Chinese edged weapons?



 

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From what I can tell, they have some form of hamon. And I believe I read somewhere that yes, the early Chinese swords of this period also had hamon. I imagine the technique fell out of favor with them, as they usually went for quicker methods of mass production.

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