著者

星 秀夫 佐々木 稔

出版者

The Iron and Steel Institute of Japan

雑誌

鉄と鋼 (ISSN:00211575)

巻号頁・発行日

vol.91, no.1, pp.103-107, 2005-01-01 (Released:2009-06-19)

参考文献数

4

被引用文献数

2 4

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供試材である日本刀の三振りを切断し多くの項目について調査した結果,炭素以外の諸元素が極めて少ない高純度の炭素鋼であることが鍛接性を良くし耐食性を高め,また刀身全表面に圧縮残留応力をもたせることが日本刀の靱性をさらに強化すること等が確認できたことである.

著者

星 秀夫 佐々木 稔

出版者

社団法人日本鉄鋼協会

雑誌

鐵と鋼 : 日本鐡鋼協會々誌 (ISSN:00211575)

巻号頁・発行日

vol.91, no.1, pp.103-107, 2005-01-01

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Following research into methods for making practical use of Japanese swords, the following points were noted, (1)Upon examination of the forging face, it was found that the microstructure, hardness, and residual stress differed (2) In order to discover more about clad forging, a pre-heat treatment of the full annealing process was necessary (3) Especially in the core steel, non-metallic inclusion was noted in the area of the sharp side of sword (4)Upon examination of sample A, B, and C, all were found to contain pure material, the sample C however had high amount of Ti, Ca and V (5) Ordinary a core hardness of Hv 200 is obtained by addig O 1% C while quenching, however, an edge hardness of Hv 700〜800 can be easily obtained by the addition of 0 5〜0 6% carbon (6) Compared to other research materials, sample C had a low residual stress after compressive stress, however, sample C showed signs of past tempering and grinding that may account for the low residual stress It is assumed not to be an error in measurement (7) Upon examination of the microstructure, the central portion of the sword showed overheating in low carbon steel ferrite Follow-up research on old and new sword should include the traditional Japanese sword virtues of strength, cutting ability, and flexibility