ENGLISH
保存刀装具Hozon Tousougu
赤坂鍔/鐔Akasaka tsuba
No.664650赤坂 三羽雁透鍔Akasaka Sanba-Kari(three geese)
- 極めKiwame
- 赤坂Akasaka
- 時代Period
- 江戸時代Edo period
- 法量Size
-
縦 6.78cm 横 6.58cm 切羽台 0.56cm 中心孔縦 2.43cm 中心孔横 0.7cm 重量 62g
Length 6.78cm Width 6.58cm Seppadai 0.56cm Nakaoana-Length 2.43cm Nakaoana-Width 0.7cm Weight 62g
- 国Country
- 武蔵Musashi
- 説明Drscription
- 変り形 鉄地 肉彫地透 丸耳
赤坂派は初代・二代の忠正親子が江戸へ寛永頃移住し、尾張透の手法と京透の工法に工夫を加えて鐔を制作し、幕末頃まで栄えた。初・二・三代（古赤坂）は、鉄地の鍛が良好で造形は丸形、丸耳で厚手のものが多く、角丸風造りも見られる。四代目忠時の頃から鐔もやや薄くなり、精巧な造込となった。赤坂という呼称はこの一門の職人たちの居住地（現在の東京都港区の赤坂一帯）から用いられた。Kawarigata Tetsuji Nikuborijisukashi Marumimi
The first and second generations of the Akasaka school, Tadamasa and his son, moved to Edo around the Kan'ei era, where they produced tsuba by adding ingenuity to the Owari-tou method and the Kyo-tou method, and prospered until the end of the Edo period. The 1st, 2nd and 3rd generation (Ko-Akasaka) have good forging of the iron base, and many of them are round and thick with round ears. From around the time of Tadatsuki IV, the tsuba became a little thinner and became more elaborately crafted. The name Akasaka was used from the place where the craftsmen of this family lived (present-day Akasaka area in Minato Ward, Tokyo).
