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NBTHK Tokubetsu Hozon (特別保存刀剣) Sagami no Kami Hiroshige Wakizashi


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Type: Wakizashi
Nakago: ubu
Mei : Sagami no Kami Hiroshige

Papered by the NBTHK to Tokubetsu Hozon
Era/Age: Kanbun (1661-1673)
Shirasaya, Koshirae or Bare Blade? : Shirasaya
Nagasa/Blade Length 
Sori : 1.5 cm
Hamon Type : notareba
Jihada : itame
Other Hataraki Visible : Ashi, Yakumo-midare jigane, Ko-nie
Flaws : none
Sword Location : CO USA
Will ship to : most countries
Payment Methods Accepted : Zelle, Cashapp, Venmo, Wise, Paypal
Price and Currency  $4500 USD

More Info:

 

This is a very fine and healthy Soshu blade crafted and signed by the second generation Sagami no Kami Fujiwara Hiroshige (相模守藤原広重), this blade comes from the Kanbun era(1661-1673) in the early Edo Period.

 

The Bushu Shitahara school, where Hiroshige was trained, is in what's now Hachioji city, Tokyo. Founded by Yamamoto Norishige, the school flourished from the late Muromachi to the late Edo period (late 16th to late 19th century). Terushige, a notable pupil of Norishige, taught the first-gen Hiroshige, who then established his lineage in swordsmithing. The second-gen Hiroshige, originally named Yamamoto Fujiemon, was his eldest son. A famous example of this school is the smith Musashitaro Yasukuni. 

 

It is an ubu, signed blade, featuring only the original mekugi-ana. It is in good polish, allowing for full view of the blade's craftsmanship. 

The blade’s activity is extremely striking. The hamon is notareba with very visible ashi in the yakiba. The boshi is very visible as komaru within the surface of the O-kissaki. The itame-hada is well defined and jigane is made up of “Yakumo-Midare” which is the specialty of this group of smiths. The color is a beautiful deep blue when viewing it under direct light. 

 

Nagasa: 51.1 cm

Sori: 1.5 cm

Moto-haba: 3.02 cm

Saki-haba: 2.09 cm

Kasane: 0.7 cm

 

Accompanying the blade is a well made copper niju-habaki, a well fitting and finely shaped shirasaya, a buffalo horn mekugi, and a velvet colored silk storage bag, and lastly a full oshigata on traditional rice paper.

 

 

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