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Author Topic: double edged moroha tanto  (Read 6913 times)
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Chuck Fogarty
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« on: February 21, 2012, 08:39:26 AM »

Hey Y'all,

Here are a few pics of my latest. This is a double edged tanto called a moroha zukuri. These were around in the 14 and 1500's in japan. They were not super rare but not exactly common either. This blade was forged out of W-2 from a 3" round bar. It was clay hardened with satanite and triple tempered. I was working on the tang area of this knife a lot to get it to look more traditional. I learned to sign my last name in japanese and I learned how to do the decorative filework on the tang that is called yasurime. I hope y'all enjoy the pics.











   

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PhilL
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« Reply #1 on: February 21, 2012, 11:54:13 AM »

Beautiful blade!

Chuck I'm glad you're feeling better because you are doing some outstanding work.
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Chuck Fogarty
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« Reply #2 on: February 21, 2012, 12:06:20 PM »

Thanks Phil! I have been feeling a good bit better lately. I had a change in anti depressants that helped and Ive also been on a new medicine for a few months called stellara for my psoriasis and arthritis. Without that stuff I have about 80% body coverage in psoriasis plaques that never go away and pretty much crippling arthritis. Now they are down to about 15% and my arthritis has eased up a good bit too which is a tremendous difference in quality of life. They told me at the VA that stuff is 8K a shot  Shocked

If anyone happens to be interested in that knife it is for sale, just PM me.
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Dennis Mashburn
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« Reply #3 on: February 21, 2012, 03:29:50 PM »

Nice Chuck,  The hamon look very good also.  I bet that was tricky.

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Chuck Fogarty
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« Reply #4 on: February 21, 2012, 05:17:12 PM »

Thanks BD. It was kind of tricky, if you get it even a little too hot it hardens under the clay and you end up with a fully hardened blade. I had to do that blade twice before I got it right.

Chuck
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Gus Mundt
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« Reply #5 on: February 21, 2012, 05:40:13 PM »

That is a very beautiful knife!!  Great job!!
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Gustav Mundt
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« Reply #6 on: February 21, 2012, 06:55:03 PM »

That's nice. Is it more than a quarter inch at the hilt?  Cool

BK.....
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Chuck Fogarty
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« Reply #7 on: February 22, 2012, 05:42:38 PM »

Thanks Gus and BK!

That knife is 3/8 inch at the hilt BK
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B.K. Mains
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« Reply #8 on: February 22, 2012, 06:55:31 PM »

Thanks Chuck. Once again, nice blade...... Shocked

BK.......
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jared williams
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« Reply #9 on: February 25, 2012, 07:40:29 AM »

Beautiful blade chuck! i enjoy well made japanese influenced blades. i had the the opprutunity to train with Konno sensai in iaido a few years back who is a master sword polisher and he works with Yoshindo Yoshihara.He is a very interesting man and a wealth of knowledge. the japanese made blades that worked extremely well for there intended purpose and the way that there culture used them.
what type of clothes are you gonna dress that lady up in?
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PhilL
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« Reply #10 on: February 25, 2012, 06:30:43 PM »

Opppps!
Well I did spell your name right.

« Last Edit: February 29, 2012, 11:47:34 AM by PhilL » Logged

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Chuck Fogarty
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« Reply #11 on: February 29, 2012, 11:16:16 AM »

That is cool looking Phil but what is a tantno? LOL. I really like that background.

Jared thanks for the compliments.

I am envious of your training and knowledge you recieved from it from a master, that is really neat!

Im really hoping to sell it as is and let someone else mount it. If it sits around here long enough I might mount it myself. I think if I mounted it myself I would do it in aikuchi mounts with no tsuba and just the rayskin. Or maybe just a fancy curly maple shirasaya, I have done one of those before. I copied it from one that jesus hernandez did, of course his looked a lot better than mine did................ here is a pic of it.



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Ed Fowler
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« Reply #12 on: March 01, 2012, 08:59:05 AM »

That is one beautiful blade Chuck, it is amazing how the influence of a little curve in a blade can be so subtle an I believe it would make a tremendous difference in the functional qualities of the blade. It does not require a lot of belly in a blade to make it more useful.
You do some great work, congratulations.
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Chuck Fogarty
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« Reply #13 on: March 01, 2012, 11:02:35 AM »

Thanks for the compliments Ed. I really appreciate them.

Chuck
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