Japanese Knives
A reprise of previously shared information about Japanese kitchen knives. The technology and art of cutlery developed over more than 700 years beginning with samurai swords.
Kikuichi knives are directly descended from swordmaking, and the name and branding refers to the emperor's chrysanthemum symbol by permission. http://www.kikuichi.net/history.php
They provide a good review of the technology and types of steel used at:> http://www.kikuichi.net/product.php
Besides the traditional knives made of softer jigane carbon steel forged and sandwiched with blue (aoko) or white (shiroko) carbon steel hagane, several other alloys and styles are made by blade makers. The steel itself is worked and blades made at several centers in Japan. 95% of traditional knives are made in Sakai. Seki was a historically a center for swords, and today makes knife blades. Most famous swords in existence today are made in Osafune.
http://japan-magazine.jnto.go.jp/en/1511_hamono.html
Kyoto is a traditional center of cutlery, where the knives are put together and marketed. Among the many vendors including the most well known Aritsugu (where many professional chefs including Shiro Kashiba get their knives), Kikuichi and Hayakawa Hamonoten are shops probably worth checking out.
Kikuichi provides free sharpening and repair through its New Jersey and Japan locations. Hayakawa Hamonoten does so at its shop in Kyoto.
http://www.hayakawa.ws/hamonoten
All knives, and especially traditional Japanese knives, need to be sharpened repeatedly.
http://www.kikuichi.net/pdf/HowToSharpen.pdf
[link, knife, Japan, JT]
A reprise of previously shared information about Japanese kitchen knives. The technology and art of cutlery developed over more than 700 years beginning with samurai swords.
Kikuichi knives are directly descended from swordmaking, and the name and branding refers to the emperor's chrysanthemum symbol by permission. http://www.kikuichi.net/history.php
They provide a good review of the technology and types of steel used at:> http://www.kikuichi.net/product.php
Besides the traditional knives made of softer jigane carbon steel forged and sandwiched with blue (aoko) or white (shiroko) carbon steel hagane, several other alloys and styles are made by blade makers. The steel itself is worked and blades made at several centers in Japan. 95% of traditional knives are made in Sakai. Seki was a historically a center for swords, and today makes knife blades. Most famous swords in existence today are made in Osafune.
http://japan-magazine.jnto.go.jp/en/1511_hamono.html
Kyoto is a traditional center of cutlery, where the knives are put together and marketed. Among the many vendors including the most well known Aritsugu (where many professional chefs including Shiro Kashiba get their knives), Kikuichi and Hayakawa Hamonoten are shops probably worth checking out.
Kikuichi provides free sharpening and repair through its New Jersey and Japan locations. Hayakawa Hamonoten does so at its shop in Kyoto.
http://www.hayakawa.ws/hamonoten
All knives, and especially traditional Japanese knives, need to be sharpened repeatedly.
http://www.kikuichi.net/pdf/HowToSharpen.pdf
[link, knife, Japan, JT]
Somewhat ironically, it turns out that Sakai, where more than 90% of Japanese professional knives are made, is actually a city in the southern part of the Osaka metropolitan area (I had pictured a rustic, remote area of Japan 🤔😏). There is a long tradition of knife making there, with many small shops involved in the fabrication process. One thing I learned from visiting several knife shops with long histories in Tokyo and Kyoto is that they don't make most (any?) of the knives themselves. You see different styles of engraving on knives within the same shop (same characters but different styles), and the shops confirm that they are made by different masters, which results in different engravings. So most traditional urban knife shops are middlemen in the business.
ReplyDelete(The irony is that we were staying in Osaka and went to Kyoto to two knife shops there looking at knives. 🤦)
There is a museum in Sakai City, Osaka, where you can learn about the process and how to sharpen a knife.
osaka-info.jp - SIGHTS and FACILITIES SEARCH
And interestingly, just noticed that the moderately priced (OK inexpensive) sashimi knife that we bought at Shirokiya I think right when we got our own apartment over 40 years ago is inscribed Sakai. 😏
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