I like to name my swords.
The main reason is identification, but it also carries a
symbolic meaning, like all names.
After designing for
years, I feel that my swords design
area is a derivation of all other design areas I have worked in and the
fundamentals are the same, the approach is the same.
This katana represents the turning point of my personal
design taste for steel swords and weapons. I am very much more
interested in the ways of the steel itself. Not in the traditional
metallurgical point of view, but in contesting the traditional appearance,
in wanting to do deeper, further.
I must say although I enjoy traditional fittings, I don't want them
anymore for me. In my
statement in this website, you will
find what I think of design.
Therefore, under these circumstances, it may make some sense if I call
this sword The Seasoned Katana. If you look at the saya's first 10
inches, you will notice that the kurikata is placed exactly at the center
of the strongly texturized, corroded steel that decorates and also
reinforces the saya, a double function. This signals the transformation
that is occurring in my mind.
Specifications for a shobu-zukuri:
Nagasa: 29 inches
Motohaba: 3 cm
Sakehaba: 2.5 cm meaning less tapering than usual.
Koshi-zori: 5 to 6 inches from the tsuba.
Shinogi: 7 mm slightly high shinogi
Mune width: 6 mm at Motohaba tapering to 5 mm,
then 4 mm, growing back at the end to 5 mm.
Kissaki: O-Kissaki Nambokucho style, 2 inches.
Niku: Very little or none. Very sharp ha.
Nakago: 12 inches with 2 mekugi-ana.
Habaki: Copper, double as seen below.
Tsuba: Small round tsuba dark brown, plain with 6
perforations corresponding to my kamon.
partially perforated and destroyed, use of patinas and other
Fuchi-Kashira:Matching tsuba color, very simple, plain with a rim.
Seppa: Copper, browned to match the overall color, a bit lighter
for complementary contrast.
Tsuka: 14 inches bokuto style.
Hamon: Wild, preferably non-traditional although this is
something difficult to establish.
Saya: View illustration below
Ito: Black leather.
Steel: 1084. I am looking for a very well defined hamon, that can have as much activity as possible. It has to be something that
will make this blade a flagship for the possibilities of the 1084 steel.
COMMENTS: Expect very crisp faceted surfaces for the mune
and the shinogi and all surfaces.