"Hamon" thread

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Mar 13, 2002
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This is a thread devoted entirely to hamons. Please post your favorite examples you have seen. I have to admit i like the looks of these knives, especially CAS and Nick Wheeler's latest offerings. Just beautiful!

I also want to ask the question, what purpose are they- or is it more "effect" than substance?

Ed Fowler recently posted a comment on his forum, which i found interesting and would like to throw it out to a larger pool of makers and knife users. i hope he will not mind..

"I have repeatedly asked makers who use the clay back method how they tested their blades and after their answer I ask have you eve bent one to destruction and looked at the structure of the steel and been able to see any evidence of differential hardening?

So far none have had an answer for me.

I have not personally tried it.
"


Thanks, and comments welcome.
David
 
Hey David good thread

First a few quick observations

Claudio's blades are laminated blades so the wavy line you are seeing is a lamination line not a temper line so to speak of

Next temper lines or Hamons are something that is near and dear to me. Japanese swords where my first love when it came to high end cutlery and over the years thru looking for and collecting blades I have seen the gambit of them

In Europe they where using a draw back method to differentially heat treat there blades. In Japan they where using clay to differentially heat treat there blades which left a temper line

In ancient Japan eventually the temper line itself became an art form and nothing has changed

A temper line can be a simple thing that shows that a blade is differentially heat treated or it can be a thing of art that a person gets lost in

I am a firm believer in differentially heat treated blades no matter the method used to achieve this

Nick Wheeler is doing some incredible work and showing some very interesting temper lines and he is not even using clay

Bill Bagwell and I have had this conversation many times. He uses a draw back European method to get his differential hardening and of course is a fan of such

The late great Paul Champagne who in my opinion was a master in both styles once made me a Katana that was diffentially heat treated in the drawback method which shows no Hamon. He made this for me as a performance piece and had full confidence that it would perform as well or better than a traditional Japanese clay tempered piece

People have to remember the raw iron ore sand and materials available to the ancient Japanese Smiths where crude and that is one reason so much forging was done. If they had high quality steel readily available to them I don't thing you would have seen all the laminating and forging that is part of a traditional Japanese Katana

Also when a warrior bought a new sword it might be something he was going to be betting his life on so he wanted to see that it was properly differentially hardened and that the temper line did not run to close to the edge or vice versa

I am glad this art form is thriving today and if your question is which is better the European way or the Japanese way, I'm not sure. I'm just glad we have the two options and you will find champions of both camps
 
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I too am huge fan of hamons, they have been the primary focus of my work for over two years. Attached is a recent bowie I did, w-2 clay hardened in water with mesquite handle.

As to Ed Fower's question, yes there is definite evidence. I know of at least one case where the steel has been analyzed, the evidence is on Don Fogg's website. I have no doubt there have been others. Personally I can say that the steel on the spine is easily filed while the edge cannot be.
 

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The blade by Paul Champagne which shows no temper line but it is differentially heat treated

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A blade forged from iron ore sand by Louis Mills and Rick Barrett that shows a fantastic wispy Hamon

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And here something you do not see reproduced except by his son a temper line in an A2 steel sword. Artist the late great Phill Hartsfield

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Hi Joe, thanks for the clarification on Claudio's laminating. And, great photos and descriptions on the history too.
Much appreciated.
Thanks Justin, for the info. and good reference! Nice looking blade. i will take a look at Don Fogg's website for more info.

Keep the comments and photos rolling!
David
 
Well, you know this one had to end up in here (Wheeler W2):

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And of course, my thought is that you cannot have any discussion about hamons, especially in W2, without mentioning the work of Don Hanson III:

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Having picked up some of Don's W2, I have tried my hand at a few hamons as well. For me, the personality and beauty of a hamon is hard to beat. Here's a few I have made with hamon:

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--nathan
 
Plain to Fancy

Ki

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Lamey

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PH

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Wheeler


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Weeks


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This blade by Scott R has both a lamination and a temper line

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sounds like a challenge to me.
 
"I have repeatedly asked makers who use the clay back method how they tested their blades and after their answer I ask have you eve bent one to destruction and looked at the structure of the steel and been able to see any evidence of differential hardening?"



Hi David.
I don't think that looking inside the blade is even necessary to see evidence of differential hardening. The polishing of the blade and the resulting hamon is all that is really needed to know that the steel is different above and below the habuchi.

Most people who have quenched in water will have cracked a blade, as I have. As frustrating as it is, it was instructive to snap it fully to examine the steel and I can tell you that the grain looks VERY different in the hardened edge compared to the softer spine.

Here's a photo. It's not from an actual blade but an experiment to see grain difference. Some time ago I hammered a piece of steel into a crude blade shape and put a little clay on the spine just to mimic the conditions. No grinding or anything, just something to quench and break as an instructive process. In fact I can't remember if I really thermo cycled the this but if so there was only a very rudimentary flash thermocycling at the end.
And finally I did use a torch to speed up the heating of the spine. All this to explain the very coarse grain in the spine area.
But it's indicative of two very different structures.

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^^^ Good post Stuart.

I've seen a lot of impressive hamons over the years, but yours and Nick's are very hard to beat.

Branson:

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Wheeler:

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Roger
 
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I'm a huge hamon fan and have too many examples to post but I give credit to Mr. Branson for some of the finest I have seen. :)

Great thread and one I look forward to....:cool:
 
I'm a huge hamon fan and have too many examples to post but I give credit to Mr. Branson for some of the finest I have seen. :)

Great thread and one I look forward to....:cool:

Hey Joe, not sure about CAS knives, but it isn't just a lamination line in Burt Foster's knives, there is also carbon migration which when treated optimally(a hand rubbed satin finish) will reveal itself much like a hamon.


Bill Burke fighter, I don't own it, but did handle it at Josh Smith's microshow a few years back. Stunning piece, good one to start off this thread as Billl studied with Ed Fowler, and now often stylistically differs from Ed, while using many of the techniques he did learn. P7's photo shows how difficult it can be to photograph a hamon effectively, while attractively displaying the rest of the knife.

Don Fogg American Bowie II-Not mine, never handled it. Kind of knife I dream about. Thing to worry about with a knife like this....the surface finish is extremely fragile(it is hand rubbed far in excess of 2000 grit) and keeping the hamon popping will present a challenge over the course of regular maintenance.

I do own this subhilt fighter by Burt Foster, and love it. You can clearly see the carbon migration in this photo. Steel can do some funny things, and what Burt had come up with for the way his steel gets laminated was just a little bit of genius and alchemy. In my opinion, at this point, no one does it better.

Matt Roberts fighter. Matt produced a very nice hamon, and imo was only going to get better. This example is the closest that I have presented of what I call the "American Hamon". It tends to be much wider than the other examples show, with a very pronounced turnback and very little figure to it.

Here is a J.D. Smith Shiv, a very rare and uniquely styled piece. J.D. crafted this one out of tamehagane that he had made himself.

This list has been liberated from ricecracker.com, and explains some of the different basic hamon in Japanese terminology:
Suguha (straight ) - Used from the beginning of Japanese sword manufacture to present day. Used by all five main schools (Gokaden) with different variations.

Midare - Heian period to present day. Ko-midare, choji midare, notare midare, gunome midare, O midare, hako midare, sudare midare, doran gunome midare, yahazu midare, mimigata midare amd hitatsura midare.

Choji (Clove Pattern) - Used from the late Heian period to present day. Many types were used and developed. Juka choji, kawazuku choji, saka choji are just some of the variations that were developed.

Gunome - Used from the Kamakura period, but different variations were developed from the original design during the Shinto period, especially the hamon known as gunome doran used by the Sukehiro School. Kanemoto made the sanbon sugi (3 cedar zig-zag) gunome hamon famous for its cutting ability during the Muromachi period.

Notare (Billowing wave) - Used from the late Kamakura period to present day, but ko-notare was seen in earlier periods as part of some hamons. The Soshu School was well known for using this within their hamons.

Hitatsura (Full) - Used from the late Kamakura period by the Soshu School, but became popular during the Muromachi period by most of the other main schools. Rarely seen in the late Shinto and Shinshinto period, even fewer during the gendaito periods.

Sudare/Kikusui ba (Bamboo strip/ Chysanthemum in the river) - Developed in the Shinto period, and a small group kept this hamon style alive during the Shinshinto period. Kyoto or Osaka Schools.

Fujiyama (Mount Fuji) - Developed from a notare midare with gunome within the hamon. Modified later in the Shinto period (1600’s) to resemble Mount Fuji. Popular also during the ShinShinto period, but rarely seen during the 1900’s.

Best Regards,

STeven Garsson
 
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Steven I see your point but I do not consider a lamination line the same as a traditional Hamon

You can :)

Now is San Mai which the laminated blades in question are a traditional Japanese construction method....... Yes
 
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I like the look of a well executed hamon and appreciate that they offer an additional avenue for a custom maker to demonstrate their skill in it's application.
 
I have only seen one on his knives posted at this point, I would post pictures of my favorite examples I have seen him post on his website, but I don't know how... Anyway not to take away from any other makers but Mr. Lamey's temper lines, in my opinion, are the most beautiful that I have ever seen!
 
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