特別保存刀装具Tokubetsuhozon Tousougu

古赤坂鍔 Ko-Akasaka Tsuba

No.014783

古赤坂桃透鍔Ko-Akasaka Momo(Peach) Sukashi Tsuba

極めKiwame

古赤坂 Ko-Akasaka

時代Period

江戸時代Edo period

法量Size

縦 7.83cm　横 7.70cm　切羽台 0.76cm　中心孔縦 2.6cm　中心孔横 1.2cm　重量 109.7g

Length 7.83cm　Width 7.70cm　Seppadai 0.76cm　Nakaoana-Length 2.6cm　Nakaoana-Width 1.2cm　Weight 109.7g

国Country

武蔵Musashi

説明Drscription

竪丸形　鉄槌目地　地透　毛彫　丸耳　両櫃孔（片赤銅埋）

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。Tatemarugata Tetsutsuchimeji Jisukashi Kebori Marumimi Ryouhitsuana( Kata Syakudou-Ume)

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).