The Mystique of the Hamon

Stuart Branson goodness....

standard.jpg


Karl's work....

standard.jpg


Jason Cutter.....

standard.jpg


standard.jpg


standard.jpg


Moonlit Forge/29Knives Colab....

standard.jpg


Les George.....

standard.jpg


Michael Burch....

standard.jpg


Greg Covington....

standard.jpg


Bailey Bradshaw....

standard.jpg


Chuck Gedraitis....

standard.jpg


Jones Brothers.....

standard.jpg
 
NickWheeler said:
HAMON...... something that has been an obsession of mine for quite some time now. Always trying to better understand the "how and why." It's been the biggest love/hate relationship I've ever had. :eek: ;)

Don Fogg is undoubtedly THE smith that got me headed down the path. :)

In regard to what STeven posted- I doubt there are too many (if any) western makers that have the delusion of thinking they are doing something on par with work like Yoshindo's. I think most folks know it's comparing apples to tangerines---
Click to expand...

Obviously, there are makers that “get it”. Don Fogg, Nick Wheeler, Burt Foster, Anthony DiCristofano, heck, even my good buddy Bill Burke. This wasn’t directed at you, Nick, you should know that. The point was NOT that everyone should do it the Way the Japanese do it, and everything other than that is poo-poo. The point was that here is a “look” that is ephemeral, here is a reason why they do it that way (the edge is supposed to be hard, the body less hard to absorb shock and be more forgiving…..providing the difference between a broken or a bent blade).

There is a very similar look to your work and the Japanese, Nick, even if the way you got there is significantly different….so if you want to put it another way that is more applicable to the discussion….maybe many who have posted pictures of “weak” hamons would do well to emulate Nick Wheeler or Don Fogg, rather than my illustration of the way the Japanese do it. Regardless, the inspiration and example comes from the Land of the Rising Sun.

Best Regards,

STeven Garsson
 
This has some great potential... So far some great blades!!

I'd love to get to see some of the Japanese blades/swords that STeven mentions but that hasn't been my lot in life... yet. :)

I have one of the knives Nick pictured above that he made for me and his Hamon's are outstanding as well as the heat treat. I have a couple from Matt Lamey that also have a really nice Hamon. Several other blades as well... but unfortunately I can't get to the pics right now. I'll see what I can find later and post them up here.
 
Cool thread, Seth!!!

Great stuff guys!

This hamon stuff is very addictive and should be avoided at all cost! ;)
 
For me temper lines go back some 35 years

I can remember being a 10 year old boy standing in a martial arts store begging my mother to buy me the Daisho on display

With those swords and access to books my quest for knowledge about the warrior class of Japan and there chosen weapons began.

Yes to me Hamons may look good on any style of blade but when I got interested in them they where only seen on Nihonto

I quickly learned that my child hood Daisho was junk stainless with a fake frosted temper line .... Hell I was 10 and by 10 1/2 I knew they were not the real deal.

So a quest to get the real deal started

Back than the only real blades that displayed temper lines where Nihonto and to have a quality modern sword constructed was expensive

To import a quality new made from Japan was not in the budget

There where only a few Western Smiths doing it

Than about 25 years ago guys like Louie Mills and Michael Bell, etc. started breaking on the scene

There was no Paul Chen making clay hardened blades for a few hundred bucks

So for something as old as clay hardened blades the choices where few and far between.

Now every knife you see has a temper line

Its common and can be found on relatively inexpensive knives

They have become so common you almost don't even look at them any more :)

I like different styles from rough etched fighters to more elaborate ones that are extremely well done like Nicks

But for me a Hamon will always be at its best when well done on a Japanese style blade

And the best I have seen where on Japanese styled blades traditionally polished
 
I responds in part to mr JPARANEE
you are probably right, but I think the question that we can ask is Why this, apart and aside from the aesthetic appearance can be,But hey I like
................................................................................................
la mort ou tché tché
 
Last edited:
Joe - thoughtful and nostalgic post. It's fun to hear how we all find ourselves here. I'd love to see some more traditionally crafted nihonto in the thread.

Not that you've been slouching on the Waki content!

Seth
 
Kohai999 said:
Just a heads up, the vast majority of the hamons shown thus far are EXTREMELY weak compared to what the Japanese do.....they KNOW what they are doing, how and why.

Here is a katana from Ted Tenold's website by Yoshindo and Kuniie Yoshihara....instead of the usual BS, just look and TRY to understand. See how the line does not go much past 1/3rd of the width of the blade. This should be a lightbulb going off in your heads. The hamon are controlled and very much alive, subdued, yet strong. The proportion is correct, as is the finish, which was dictated by the sword as much as the polisher:



All this said, if there is only one convert who can see what has been really flopped up until this point in their making, and can attempt to shoot for something so much more, it will have been worth the vitriol from those simply too ignorant and unable to attempt that leap towards greatness.

Just so you don't think there is unfair bias, here is a Don Fogg Bowie that displays very similar control and purpose...less variation in the line, but hopefully, you get the point:


Best Regards,

STeven Garsson
Click to expand...

Totally agree. The modern, Western version of hamon is nioi only and has no activity. The function of the hamon is missed as well. Kamakura blades had narrower hamon even though some would think it was due to polishing over the years. Narrower hamon with the kind of activity like Ashi, yo etc helped to make the edge tougher in actual combat. Later Shinto and Shin-Shinto blades had wider more flambuoyant hamon that was more show than go, so to speak. Seems a more Hitatsura (covering the whole blade) type of hamon is popular with the western knives. Pretty though
 
Couple Kyle H is working on now. Kind of weak I know, but cool all the same. ;)



And a couple ones from a few years ago I did.

 
I tried to capture some of these in pics... but I don't have a light box and it's TO HOT to go outside and use natural light right now... These are just a few I could grap in both hands...

One that Nick made for me & pictured above in his post...





A couple f/ Matt Lamey...





One from CAS...





and a couple f/ Karl...



 
You must log in or register to reply here.
Back
Top