Tanto in "shirasaya"

Joined
Oct 29, 2006
Messages
2,912
I recently finished this one. An unusual geometry for a tanto but I like how the shinogi and hamon divide the blade up into thirds.
The shinogi also gives the blade the appearance of being quite curved when in fact there is very little sori.
The blade is 7 3/8" long from the munemachi or 8 1/16" including the habaki.
The saya is lacquer toned poplar done in the facetted style with wenge end pieces and a wenge mekugi pin.
I haven't tried the facetted style of saya and it was a challenge trying to keep all those lines flowing in the midst of tapers in width and thickness and the waisting of the handle.
The stand is walnut.
Thanks for looking!


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Nice small blade, Stuart.

I love the fittings, and have to admit, the geometry on the blade is not "bad", but it is vastly different than what I am used to seeing, which as you know is, hira zukuri....and because of that, I salute the boldness of your choice.

Hamon is just about perfect, would have liked to have seen a bit more turn at the boshi.

Best Regards,

STeven Garsson
 
Thanks STeven. There is a turn at the boshi but it gets lost in the junction of the shinogi and the mune. I guess in some ways I erred on the side of caution as I have had too much of an uncontrolled turn back in the past and with this geometry, there is all the more possibility of "error". Hira zukuri is a little "easier" to get away with in this respect.

Yes the geometry is a departure from the norm but not unheard of. I wanted to explore the tapers of the ha/ji vs the shinogi ji on this one as there is so much subtlety to the sugata available when you add that ridge.
 
Can't disagree with anything said as I have no idea what it is you both said but it is a wonderful piece of craftsmanship and looks very kewl. STeven -- all these Canucks just must be growing on you eh?
 
I had the opportunity to handle this beauty, and let's just say that it feels perfect. Balance, weight, handle dimensions, comfort- just a great feeling knife all around. I don't know much about the details of Japanese influence in cutlery, but if I were to try and sum up my impression of this piece with one word, the word I'd use would be 'sublime'.
 
Stunning to say the least.

Thanks for posting it.
 
I am in the same boat as others in having a limited knowledge of proper form and terms but to me it looks great having proportion and flow. Chris roberts
 
All of your work is the type that will be admired for generations. Thanks for sharing.

Dan
 
Very impressive Stuart! That is a KILLER hamon. Is that W2?

I couldn't tell you what's right, wrong or otherwise about the cultural aspects of it but your craftsmanship is superb.
 
Another beauty, Stuart. Wonderful hamon, I am assuming that is W2 (?). Oh, and I especially love the saya! You know I'm a big fan, and this only reinforces that.
 
Thanks so much for the comments. Yes it is W2, I forgot to mention that.
And Joe, it is posted in the for sale forum.;)

Thanks again.
 
Awesome hamon Stewart! I'm also in the same boat as most others with limited knowledge. But I know what I like and I like this a lot.
 
Knowledge acts for me as a guide to understanding why things work but it is not a prerequisite to nor a substitute for the immediate sense of "right". I am thrilled that you and others feel this way.
Thanks!!!
 
I cant stop looking at that.....jeez. I love everything about it.
 
:eek: Gorgeous blade Stuart! I'm a huge fan of the overall package as well. I really like that facets on the saya, and the color of that poplar is so rich and warm, (obviously the hamon is great as well ;) ) Thanks for sharing! I really enjoy seeing every piece that comes from your shop :)

~Paul

My YT Channel Lsubslimed
 
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