Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
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There are so many inaccurate and partially accurate statements in this thread that I don't think will get into the discussion ( there is some good info too).
Just to make a brief statement;
The original suguha hamon was traditionally developed in yaki-ire, and was a way of making steel of non-exact carbon content hard with a soft core. The edge was hard martensite, and somewhat brittle. The soft core and spine was bendable. If a crack formed due to a blow or bending, the crack stopped when it hit the soft pearlite. Choji style hamon was later developed to make a chip fall out instead of an entire blade breaking under the worst scenario.
The development of decorative hamon patterns ( there are dozens) was a product of the competition in making blades that were both functional and artistic. It showed that the smith was able to control the quench to gain what he wanted ( sort of like the ABS test). Buyers would pay more for a sword of superior quality. In modern steels, there is no need for a hamon any more.....but the ability to produce a stunning hamon is still a valuable asset to any maker who cares to pursue this skill. It takes practice, and many failures to gain this skill.
The temper lines and edge quench lines are not the same as a hamon. 5160 is not likely to develop a hamon.
Just to make a brief statement;
The original suguha hamon was traditionally developed in yaki-ire, and was a way of making steel of non-exact carbon content hard with a soft core. The edge was hard martensite, and somewhat brittle. The soft core and spine was bendable. If a crack formed due to a blow or bending, the crack stopped when it hit the soft pearlite. Choji style hamon was later developed to make a chip fall out instead of an entire blade breaking under the worst scenario.
The development of decorative hamon patterns ( there are dozens) was a product of the competition in making blades that were both functional and artistic. It showed that the smith was able to control the quench to gain what he wanted ( sort of like the ABS test). Buyers would pay more for a sword of superior quality. In modern steels, there is no need for a hamon any more.....but the ability to produce a stunning hamon is still a valuable asset to any maker who cares to pursue this skill. It takes practice, and many failures to gain this skill.
The temper lines and edge quench lines are not the same as a hamon. 5160 is not likely to develop a hamon.
