Katana making, Yari, hira sansaku

My son and I made yari. Oroshigane material. Nakago was welded from old welding steel. A defect in the kissaki became apparent during grinding. We had to blacksmith weld it. The repair was successful. Then hardening with clay. At the end of the day hira sansaku yari, about 25 cm nagasa.

[@SpAgHeTtIssAuCe]

Challenge: do a jumonji yari next

[@kurtmuller2817]

Nice, reminds of an sasa no ho yari

[@jgodo78]

zatiaľ to vyzerá super...

[@tmgatmga]

Kopí triumvirátu 😃

[@danyodachi8529]

Saya ingin melihat pembuatan katakama yari 😍 , saya rasa itu sangat sulit 😢

[@L96A1BM]

when you're water quenching is the water room temperature, cold, or warmed up a bit?

[@katanamaking2606]

I do not adjust the water temperature. Of course, if I'm working all day and cooling tools in the container, the water can be warmer. And if it's cold and freezing, I also heat the water a little so that pieces of ice don't float in it. But outside of the winter months, I use water at the current temperature.

[@L96A1BM]

@@katanamaking2606This information is very insightful. I usually hear people warming up water or oil to quench because it is less harsh on the metal. Thank you for this information.

[@katanamaking2606]

The problem with steel cracking is not the water, but the steel. The advantage of traditional steel is that you can adjust it to optimal properties. If you understand the effect of the folding process on the properties of the steel, you will modify it so that it is not prone to cracking. C content is a critical factor in this question. The difference between 0.7 and 0.65 and 0.6%C in steel radically changes the properties. It also depends on the expected result. Otherwise prepared steel is for Ichimonji style, otherwise for Soshu, or for some Shinto sword style. Of course, there is a lower limit when the steel can no longer be hardened well. For homogeneous modern steel, with a higher C content and other alloys, it is necessary to look for safe hardening techniques. Some modern steels cannot be hardened in water. They burst.I think it is very important to understand steel. (traditional steels) Many contemporary sword makers are very skilled at technique. It makes beautiful blades, but they are hard and prone to chipping. Understanding the Japanese sword as an art object is fine as long as we don't forget the original purpose. It was a tool. A beautiful knife that breaks on contact with a small bone is also useless in the kitchen. It's the same with a sword. And understanding steel as a raw material, changing its properties during the processing process, hardening, is important.@@L96A1BM

[@L96A1BM]

@@katanamaking2606 This is great information that people don't usually talk about I'm glad you took the time to respond my comment.