Brief introduction of ancient weapon mountain city.
Since ancient times, as a weapon, it is famous for its beautiful shape, and many famous knives are collected as works of art, which contains the symbolic significance of the samurai soul. Different from other countries' knives, one of the biggest characteristics of Japanese knives is that besides the appearance decoration, the blade itself also shows a sense of art. In Japan, the knife maker is called? Knife worker? 、? Knife maker? Or? Knife forging? .
Development history
From the late period of heian period, the form of Japanese Dao changed greatly after the early, middle and late periods of Kamakura, Southern and Northern Dynasties, Muromachi, Antu Taoshan and Edo. The main performance is the change from straight knife to curved knife. A straight knife is suitable for stabbing and a machete is suitable for swinging. The main reason for this change is the change of combat mode. Since the end of the peace, the knife has been continuously improved to fight immediately.
From the late heian period to the Kamakura era, there appeared five Japanese knife centers: Yamato, Beiqian, Shancheng, Xiangmo and MINO, and famous craftsmen from all over the world came forth in large numbers.
ancient times
Iron sword appeared in the middle period of Japanese ancient grave era (200 -77 1), when the raw material was mainly ironmaking. For example, iron swords have been unearthed in the ancient tombs of Inayama City in saitama and Yamagata City in Shimane Prefecture. Unearthed from an ancient tomb in Daoling Mountain? Gold wrong inscription iron sword? It was made in 47 1 year to commemorate the achievements of serving the stag emperor. The Chinese character 1 15 is engraved on the knife. Most swords of this era have rusted.
The sword before the end of heian period is classified as Gu Jian, and its shape is different from the common Japanese sword, which is either straight-edged or double-edged. Ancient knives are extremely rare and are important archaeological materials.
Japanese Dao originated from Chinese mainland's ring-headed Dao, and it is also the fern hand Dao of Ainu people in Hokkaido. It belongs to Japan. Its development process: fern hand knife (late Yayoi period, ancient tomb period-early Heian period)? Dryopteris hand knife? Mao's eight-shaped knife? Taidao? Too many knives, punching knives, bad ribs, short knives.
At present, the number of swords left over from the early peacetime is quite rare, and their raw materials are changed to slightly rough milled iron, while their appearance remains stick-shaped. Academic issues such as the change of Japanese sword style and when and how Japan created a unique machete have not been fully explained. It is generally believed that in the middle period (about 10 century), after the Taiping Heavenly Kingdom Uprising and the Tianqing Uprising, the straight knife gradually became a machete. At the same time, the manufacturing process has changed from flat to diamond-like pickaxe. The improvement of manufacturing technology makes Japanese knives stronger and sharper. The typical style of this transitional period is that the blade and handle are made of a piece of iron? Mao broach and machete with the structure of the first two blades? Black pill? Fujiwara Hideki is the most famous I-shaped knife and Mao-shaped broadsword used in Ise Shrine.
Taidao times
In the painter's works, three people created the scene of Kogitsunemaru with the help of the fox.
Prints depicting knife-making scenes in the Edo era
Late heian period, especially the most active samurai? The battle of the first nine years? And then what? The past three years? During this period, the influence of samurai family increased and Japanese Dao developed greatly. For example, Botswana and Beiqian have different schools of fencing, which produce high-quality iron ore, as well as Shancheng and Yamato, which are political and cultural centers. At this time, Japanese Dao is mainly used for instant decisive battle, so it is mostly too Dao. Are the representative works of this period from Guang Lai? Swallow a boy with wine? what's up Boys cut? (Botswana's security system, Japan's national treasure), and the one that the legendary fox helped build? Kogitsunemaru? Three clans in Shancheng Prefecture were wiped out in World War II. Apart from Angang, three small smelters in Shancheng (now Kyoto), such as Kyoku and Youcheng, are considered to be the oldest knives with the names of the manufacturers engraved on them.
The characteristics of Taidao in Heian period are: pickaxe, Anton (ぃぉりむねね, Iori Yagami), small cutting first, Beijing opposing, narrow front and wide back, and beautiful knife shape.
Japanese Dao in the early Kamakura period is similar to that in the late heian period. The establishment of the samurai political system of Kamakura shogunate made the sword world very active. The emperor of Gotobajoko even set up Imperial Forging, called the knife maker to forge knives every month, and actively encouraged knife making.
In the middle of Kamakura period, due to the emphasis on practicality, the width of the knife changed little. The blade was cut by the pig first, and the quality is really vigorous. At this time, the production of short knives began to flourish.
At the end of Kamakura era, the invasion of two yuan people and the collapse of the original political system brought great social unrest and made the knife-making industry prosper. Japanese Dao in this period is more bold than that in the middle of Kamakura. Inherited and developed the characteristics of small change of knife width and longer cutting. Short knives, knives and knives all have the same feature, that is, they are longer than other periods.
During the Northern and Southern Dynasties, a large number of broadswords, called Madam Dao and Ye Taidao, appeared.
After muromachi
After the mid-Muromachi period, Japanese knives changed from too big knives with downward blades to broadswords with upward blades. Due to the transition to peacetime, Japan's demand for swords decreased, and Japanese knives began to be mass-produced as trade commodities, so the quality of Japanese knives began to decline. The war triggered by Ren Ying Rebellion broke out again, the demand for swords expanded again, and a large number of shoddy products appeared to meet the demand, which made the quality of Japanese swords even lower.
During the Edo period, the forging industry flourished in Edo (now Tokyo) and Osaka (now Osaka), and famous knife workers emerged everywhere. With the continuation of the Millennium, Japanese knives began to blindly pursue gorgeous blade writing, and gradually divorced from the practical essence. In addition, in this era, the decoration of tools such as shovels, small handles, holes and clips began to develop.
After the uprising at the end of the curtain began, Shui Xin's son Zheng Xiu and others advocated the restoration of the ancient Dao forging chain method, and once again carried forward the practical Japanese Dao-making method. The knife after that is called new knife (new knife). Just as the knife-making industry flourished again, the Meiji Restoration began. 1873 banned war, 1876 banned people other than soldiers from carrying knives, and Japanese knives declined rapidly. Modern as a traditional craft, the ancient knife-making method is still popular everywhere.
According to historical records, the Portuguese first spread western civilization to Japan in the early Warring States period (note: from 1467 BC [Ren Ying Uprising] to 1590 when Toyotomi Hideyoshi unified Japan). On the contrary, due to the influence of the closed-door policy of the Tokugawa shogunate in the Edo period (note: Tokugawa shogunate era initiated by Tokugawa Ieyasu, 1603 to 1868), Japanese culture was not introduced to Europe until the beginning of the19th century.
What surprised and interested Europeans most at that time were ukiyo-e painting (genre painting) and Japanese knife (mountain city), because the artistic charm and production techniques of these two things far exceeded the imagination of westerners. Ukiyo-e painting is widely known for its great influence on the impressionism school that rose in France in the future. However, under people's preconceived misconceptions, the mountain city has always been ignored as a simple killing tool, and even today, most people still have an inexplicable fear of it.
In fact, before the Meiji Emperor issued the "Knife Scraping Order" in 1876, the mountain city was not only regarded as a protective weapon, but also regarded as a spiritual symbol of the national traditional spirit by the Japanese. Now, although it no longer has practical value, it is undeniable that it still plays a very important role in the evolution of Japanese people's awareness of beauty.
The sword has two edges suitable for stabbing and stabbing, while the Japanese sword has only one edge. Therefore, when two people confront each other, they must hold a knife with both hands and defend the enemy by chopping. Therefore, a well-preserved Japanese knife needs to meet three basic conditions, that is, the blade is not broken, the blade is not bent and deformed, and the blade is sharp, but the streamlined design that conforms to aesthetics and craftsmanship is enough to make this knife immortal.
A good knife is obtained through a lot of practice. Japanese knives are divided into Taidao, Broadsword, Threatened Knife and Short Knife according to their shapes and lengths. Taiwan Island and Oshima Island are more than 60 centimeters long. From the late heian period (12nd century) to the early Muromachi era, it was very popular to wear Taidao on horseback or in ceremonial ceremonies. From the mid-Muromachi period (/kloc-the second half of the 5th century) to the end of Edo period (/kloc-the mid-9th century), daggers with a length of 30 cm to 60 cm are called? Threatened? ; Those smaller than 30 cm are called short knives.
A good knife needs constant melting: high temperature heating and repeated folding.
Hammer flat, especially in order to make the cutting edge sharper, local quenching is used. Moreover, by changing the steel structure, the problem that toughness and hardness cannot be balanced for thousands of years has been solved. How to appreciate a good knife? Looking at the quality of the knife from the outside, the most obvious thing is the natural grain gluten produced by folding forging. Also known as stormy waves. Curvature must be elegant, which is the so-called knife method. At the same time, the shape is symmetrical and the blade text is also very particular. Even the matching shovel, the texture and pattern of the scabbard, and the special design of the rotating rope wound around the handle are extremely elegant. Therefore, although the forging method is well known, only a few knives carefully smelted by famous artists will be truly accepted by samurai as a part of their limbs and passed down from generation to generation.
The structure of mountain city
First, the head: the head cover of the handle, where is the wire rope on the handle? Boss? Most of the knots on the surface are metal products such as copper and iron.
Handle roll: steel wire rope wound on the handle, which acts on the fixed surface? Center? And the handle is easy to fall off when held by hand.
Knife: The decoration on the hilt is mostly metal products with fine workmanship, which is the favorite of collectors in the field of metal technology in Japan.
Fourth, Tan: or "Hua", that is, modern armguard or sword lattice. The function is the same as that of hand guard. In addition to protecting the palm of your hand, it is also an indispensable part when drawing a knife, and it is also the most exquisite accessory for knife decoration. It is also the focus in the eyes of collectors.
5. Millet shape: When the knife is tied to the waist, the scabbard is fixed to prevent it from slipping. Mostly made of wood or horns.
6. Thread: When the knife and fork are at the waist, tie the tail of the thread on the belt. To prevent the scabbard from slipping, the material is mostly silk.
Pawl: The scabbard at the end of scabbard is mostly made of metal or angle steel.
Thumb mackerel: Mackerel skin wrapped on the handle, commonly known as shark skin in China. This kind of fish is native to Nanyang, and the growing fish is about one and a half feet long. The leather surface is covered with prominent fine stone particles, which makes the handle roll easily wound on the handle. The price of shark skin is not cheap since ancient times, but it is deeply loved by samurai and sold out.
Furniture: fixed blades and decorations, also used as hair pins and ear palladium, mostly copper or copper alloy products.
10. Corner: The devices to prevent the sheath from protruding from the ground are mostly wood and corners. If it is made of metal, it is called? Responsible for gold? . But not every knife has this accessory.
Maintenance method of mountain city
Step one:
Prepare related equipment
It is necessary that:
Powder stick, nail puller, Queena Ding oil (royal knife oil), cotton cloth, book paper.
Optional are:
Knife pillow, bamboo stick (replaced by disposable chopsticks)
First, pull out the eye nail.
Eye nails are made of bamboo, ox horn or ivory. The purpose is to repair the knife, so the knife must be removed. Most Japanese knives have only one nail, and now in Tatsu Yamashiro, most of them have two nails for safety. Orthodox eye nails have a fixed direction. You can pull it out of the eye nail with a strong push, but I noticed that the knife now is not necessarily like this. Unfortunately, I didn't notice such a small detail. So look carefully when pulling out the eye nail, one end is bigger and the other end is smaller. If you push from the small end, you can exit the eye nail. Some eye nails are tight. At this time, you need to use auxiliary tools and knock them out as shown in the figure.
Second, remove the handle.
When removing the handle, pay attention to the blade facing forward, otherwise it will be dangerous. Japanese knives are very sharp, and a little carelessness will cause serious injuries.
First, hold the handle with your right hand, make a fist with your left hand, raise it to a height of about 30 cm above your right hand, aim the knife at the tiger's mouth of your right hand, and pat it hard and moderately. When you hit the tiger's mouth of your right hand, you will hear a crisp metallic sound, which is the pleasant sound of cutting feathers, and the impact of a shovel and a knife handle, indicating that you have succeeded. The handle (center) of the knife will jump out of the handle. You can hold the blade with two fingers of your left hand and easily pull out the knife.
Third, pulverization
The ingredients of milling are animal bone powder, ultra-fine stone powder and so on. The purpose of powdering is to remove the old oil from the knife.
Hold the handle with your left hand, with the blade facing forward, and tap the knife with your right hand evenly for about three to five times. Personal experience is: if there is a lot of old oil, you can powder it several times, spread the powder evenly on the surface of the blade, and stay for a while to let the powder absorb the oil. Pulverization has a strong oil absorption ability.
Fourth, wipe off the powder
I heard that the blade can be powdered and polished. If you use poor quality powder, you may accidentally scratch the blade. So besides being careful, we must also pay attention to the quality when using powder. Therefore, the statement about grinding the blade body must also be guided by experienced predecessors. Here, we still suggest that you gently wipe and powder with paper. Please note when erasing: you must gently erase in one direction, and you can't violently wipe it back and forth, otherwise it will seriously scratch the blade. It usually takes two or three steps of powdering and wiping to completely remove the old oil.
Five, reward the knife
The knife for removing old oil is clean and bright. Take this opportunity to appreciate this knife and check whether the blade is damaged. In Chai Tian's works, it is mentioned that you must use the rear light source to clearly see the blade, muscles on the ground, boiling and so on, so the purpose of holding the blade high is to prevent the light source from being blocked by your body.
Sixth, come on
First, pour some Queena Ding oil on a small piece of cotton cloth, and then wipe the blade evenly. After smearing, leave the blade for about 15 to 20 minutes, let the oil dry thoroughly, and then wipe off the excess oil with a large cotton cloth and paper. Paper itself does not absorb oil. The purpose of using paper is to make use of its characteristics that it is not easy to leave small paper flocs, so that it will not stay on the blade. At this time, the tiny paper wool will absorb the moisture in the air, causing the blade to rust. Therefore, book paper is mostly used to wipe powder and remove cotton wool.
Seven, re-powder.
Some people think that the brightness of the blade will be slightly worse after oiling, so you can powder it again.
Flour only needs to be beaten once or twice, slightly beaten, and then removed with paper. If you powder too much, the oil you just worked hard will be wiped clean.
Eight, install the handle
Put the feather cutter and shovel on the blade body in turn, and then insert the blade into the handle, with the principle of the blade facing outwards unchanged. Hold the bottom of the handle with your right hand, make a fist with your left hand, and pat the right hand up from the bottom of the right hand for about two or three times to confirm that the blade is completely in the end. Check the eye nail hole. When the eye nail hole on the handle is consistent with the eye nail hole on the handle, it means that the handle has been positioned. At this time, insert the eye nail into the eye nail hole, and then hammer it in with the mallet pulled out by the eye nail.
Nine, close the knife
When closing the knife, it is the same as pulling it out, with the blade facing up. At the same time, keep calm and don't be impetuous. Take buddhist nun's knife as an example. First, gently place the incision on the carp mouth (sheath mouth) and aim at the groove below the carp mouth. After confirming that the blade is stable and does not touch the scabbard, similarly, slowly insert the blade into the scabbard in one breath. If you hesitate or give up halfway, the blade may be scratched by the scabbard.
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