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Hamon : Ko-nie deki suguha. The nioi guchi is bright, of even thickness and well controlled. Ko-ashi and kinsuji can be seen.
Boshi : Ko-maru with a medium return.
Kitae : Ko-itame mixed with mokume. Mitsy ji-nie, made of ko-nie, is abundant.
About this sword : This is a fine wakizashi by Hata Mitsuyo. He was active in the Kanbun period circa 1661-1673. Some books place him slightly later, circa Enpo 1673-1671. Mitsuyo came from Mino but went later to Owari province. He also studied in Edo under Tsushima no Kami Tsunemitsu. He worked for Owari's famous Yagyu. There is a story about a katakiriba wakizashi by Hata Mitsuyo, the favorite sword of renowned swordsman Renyasai Yoshikane (1625-1694). When Renyasai was surprised one night by an assassin, he used his Hata Mitsuyo wakizashi and killed the assassin with a single stroke. That sword became known as Oni-Hocho "the devils kitchen knife". The aesthetics of the blade being offered here by Hata Mitsuyo (ji-nie, suguha hamon with ko ashi, controlled nioi-guchi) exude the perfection of its purpose : doesn't break, doesn't bend, cuts well. Hata Mitsuyo is a well regarded smith. He is ranked at 3.8 million yen in the Tokotaikan and Chu Jo Saku by Fujishiro.
This blade is in prefect polosh and it is flawless. The blade is heathy and has a powerful kissaki. This wakizashi is ubu with two mekugi-ana. It has a NBTHK Hozon paper, shira-saya and copper habaki. A wonderful example : polished, ubu, zaimei and by a well regarded maker.
$3800
