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<p>[QUOTE=&quot;the blacksmith, post: 9419990, member: 20148&quot;][QUOTE=&quot;komokwa, post: 9419951, </p><p><br /></p><p>I don&#039;t like the Hamon .....</p><p>but I&#039;m no expert...........just a lover ![/QUOTE]</p><p><br /></p><p>The <i>suguha </i>(straight hamon, ie. the hardened edge pattern), is quite common at this period, and many Army blades have this, whether oil quenched or water quenched). Usually an oil quenched blade will have a slightly greyish hamon, as opposed to the more white of a water quenched blade. A water quenched blade, which hardens much faster than oil hardened one, also often exhibits what is called <i>nie </i>and <i>nioi</i> respectively, which are very bright white little lines of extremely hard martensite formed during the quench, and which follow roughly the form of the edge of the hamon. All of the above said, I quite agree with Komokwa, it doesn&#039;t look quite right to me either I am afraid.</p><p>I&#039;d love to hear the opinion of someone with far more knowledge than about this blade.</p><p><br /></p><p>Komokwa, fortunately, it is only my knowledge of Japanese swords that is rusty, and not the sword itself!<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie49" alt=":happy:" unselectable="on" unselectable="on" /></p><p><br /></p><p>For the record, the sword that came from the POW camp, I purchased from a friend who had been given it by the British officer in the POW camp, to whom it was surrendered in 1945. The sword, made in ca. 1625-1630 era, had unfortunately been badly mistreated by my friend. It had been used to cut bushes , and them tall wet grass, and after the blade went rusty, he cleaned it with sand paper!<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie56" alt=":jawdrop:" unselectable="on" unselectable="on" /> Oh, and he stuck it in the back of a door and bent it too! <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie14" alt=":arghh:" unselectable="on" unselectable="on" /></p><p>It had to be straightened before it could be polished (which is a slightly risky thing to do, as the blade can snap!), otherwise a polish would be impossible. After polishing and a new <i>saya</i> (scabbard) imported from Japan, the sword looked as good as it did when it was made.....and just as sharp![/QUOTE]</p><p><br /></p>

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