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Posted

I  have this bone sword the blade looks to good to be in these fittings. All the bone souvenir swords I have no Hamon or grain.

This blade has a Hamon and some grain . Any opinions please.

 

David

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Posted

I'd say in this (rare) case, the blade predates the bone fittings, and is a genuine Nihonto, remounted later. I would actually take it out of those, which don't do it justice, and put it into shirasaya.

  • Like 3
Posted

David, I see a yakiba (the whitened area along the edge) but I don't see even a glimmer of a hamon in any of your photos.  I agree the habaki is very nice and the gold on the tsuba/o-seppa suggests a better class of bone koshirae, however, I see a tired, worn out blade with possibly heat damage (i.e., has been in a fire).  Look at the blade at a low angle along its length while pointing it at a single light source.  If there is a hamon it should 'pop' under this lighting.  If not, its what I would consider a 'dead' sword and in those mounts still a tourist souvenir and I doubt worth the cost of a shirasaya.  Get thee to a To-ken Society or local sword group meeting and show it around.

 

BaZZa.

  • Like 1
  • Love 1
Posted

Thank you every body for your invaluable comments.  Sorry the photos are not great.

 

Some history. I brought this some years ago because of the blade. all the blades I seen in bone were terrible just untampered metal.

The tsuka  was glued to the tang of which I managed to gently to prise apart the seppa were made by myself from sheet brass.

As said the Yakiba is a Straight I can also see grain. it is very highly buffed to mirror finish.

For all the faults stated I seems to good for the bone fittings.

 

Thanks again for your help and knowledge.

 

David

  • Like 1
  • 4 weeks later...
Posted

HI All  I found some odds and ends. And removed the blade from the bone fitting's the  Tsuba is old and Tsuka  is modern original from Japan.

 

The Saya is from a fake sword. I still think its better than the original bone. I just thought it might be interesting  

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