Several types of clay can be used.

Yoshindo generally uses

two types. To cover the edge region, he uses a black clay.
It is composed of approximately equal part ground
charcoal, clay and ground stone (omura-to or omura
stone, a rough limestone used to shape new swords). The
clay is spread over the hamon area and then scraped off
to leave a thin, uniform layer. The hamon actually cools
faster if covered with the clay than if left uncoated. This is
because of the fine ground stone in the clay. The fine
stone particles produce a rough surface and greatly
increase the surface area and cooling rate over the
hamon region.
Yoshindo uses a second clay to cover the upper part of
the blade above the hamon which is not to be hardened,
and also to form the clay ashi to define and form the
hamon pattern’s details. The second clay contains ground
charcoal, clay and kanahada—finely ground red iron oxide
—and this clay has more effective thermal properties.
Kanahada is the fine red iron scale that forms on iron or
steel surfaces after the metal has been heated to a red or
brighter color and allowed to cool. The scale is collected
and ground into a fine red powder.
The quantities of the ingredients are approximately equal.