AESTHETICS OF BLADE FORM KERIS

Aesthetics of blade form Keris

As he works, the Empu must consider at least three major aspects of the blade : silhouette, surface contour and surface pattern. The first two are included in the traditional notion of dapur (shape), a blade's specific form defined and identified by the particular combination of parts and contours within it. In 1976-1977, Djeno explained several important aesthetic concepts relevant to the stages in the making process of establishing and refining a specific dapur. Each individual blade part, small or large, had its own wujud (the most general features of shape required to be present for the part to be recognizable). Each part also had its own wangun (a special feeling or quality of harmony and balance that characterized a form when it was articulated within the accepted range of "right" proportion). Wangun varied according to the individual perception and sensitivity of the Empu ; within the narrow boundaries of the traditionally expected shape or contour he had the opportunity, through the nuances of his interpretation, to make his personal contribution. Another concept, udawana, referred to the gestalt of the finished blade which could be judged only when the total effect of the interplay of shapes could be seen.

The third aspect which the Empu must consider at all times is the pamor surface pattern, revealed only when the blade is patinated, but created as the pamor and iron laminations are manipulated and sectioned to articulate the dapur. The interdependent relationship of pamor pattern and dapur is extremely important, as they visually enhance each other and the pamor pattern contributes to the udawana. The Solonese introduce an additional concept, guwaya, the impact of the finished blade as registered by the viewer in both visual and intuitive terms. It involves a combination of grace of form and magic power. A connoisseur evaluating a blade will respond to it according to his personal interpretation of the perspectives and concepts just described.