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Gorō Nyūdō Masamune (五郎入道正宗, Priest Gorō Masamune, c. 1264 –1343) [2] was a medieval Japanese blacksmith widely acclaimed as Japan's greatest swordsmith. He created swords and daggers, known in Japanese as tachi and tantō , in the Sōshū school .
Honyaki is the application of Japanese swordsmithing tradition. Blacksmithing backgrounds (specialty, personality, geography, family lineage, teacher, knowledge, money, tradition, business structure) differ and accordingly produce different interpretation of the technique. It usually represents the best work of all craftsmen involved.
Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.
Amatsumara(天津麻羅) (“one eye of heaven”) or (ironworker of heaven) also known as “Amenomahitotsu” (Heaven's Eye One Kami) is the Shinto kami of ironworking and blacksmiths, was discussed in the Kojiki [1] and is associated with the giant yōkai Daidara-bocchi [2] He is also the patron kami for blacksmiths.
The place where a blacksmith works is variously called a smithy, a forge, or a blacksmith's shop. While there are many professions who work with metal, such as farriers , wheelwrights , and armorers , in former times the blacksmith had a general knowledge of how to make and repair many things, from the most complex of weapons and armor to ...
The nioi is one of many features of Japanese swords that are sensitive to the viewing angle, seeming to appear and disappear when moved with respect to the light. Between the hardened edge and the hamon, the nioi creates the actual boundary between the martensite and the pearlite, but is indistinguishable from the martensite in direct light.
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
The Odachi Masayoshi forged by bladesmith Sanke Masayoshi, dated 1844. The blade length is 225.43 cm (88.75 in) and the tang is 92.41 cm (36.38 in). An ōdachi (大太刀, large/great sword) or nodachi (野太刀, field sword) [4] [5] [6] is a type of traditionally made Japanese sword (日本刀, nihontō) [7] [8] used by the samurai class of feudal Japan.