I like to  name my swords. The main reason is identification, but it also carries a symbolic meaning, like all names.
After designing for 25 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.
herefore, 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.


Main 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.
           Extra tsuba, partially perforated and destroyed, use of patinas and other elements.
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.


First completed view

Rendition of the metal part of the saya. Textured, corroded, announcing the changing style.

View 1

View 2

View 3