— As a community-based blacksmith, what values guide your work and relationship with customers?

More than anything, I want my customers to be satisfied. In the world of craftsmanship, there are times when makers become too focused on their own idea of what a “proper” blade should be. But tools are meant to be used by people. If the maker’s preferences come first, the tool can lose some of its practicality and usefulness.

That is why I believe it is important to think first about the needs of the person using the tool, rather than the pride of the maker. Every customer has different requests and different ways of using a blade, so we adjust our techniques accordingly. Above all, I try to keep a customer-first approach in mind.

 

— What do you see as the difference between tamahagane and ordinary steel?

The biggest difference is in the material itself and how it is made. Tamahagane is a rare steel created from iron sand and charcoal using the traditional tatara smelting method, which takes a great deal of time and labor. In contrast, the steel used in most ordinary kitchen knives is made industrially by melting iron ore in a blast furnace and producing a material with stable, uniform quality.

Tamahagane is naturally very pure, but through the process of repeated folding and forging, called orikaeshi tanren, the carbon content becomes more even and impurities are further removed. This is one of the stages where the swordsmith’s skill has a major impact on the final quality of the steel.

The finished tamahagane becomes a very strong steel that combines sharpness with toughness. Unlike industrial materials that are valued for consistency, I think the appeal of tamahagane lies in the fact that its qualities are shaped by the hands and skill of the craftsman.

 

— Since this was your first time working with tamahagane for kitchen knives, were there any particular difficulties?

The greatest challenge was simply how hard the material is. Tamahagane is harder than many commercially available abrasives and whetstones, so shaping it into a kitchen knife was extremely difficult. At the same time, that hardness is also what allows the blade to keep its edge for a long time once sharpened.

Since this was the first time we had worked with the material, our craftsmen approached it through repeated trial and error from many different angles, making careful adjustments until we reached a result we were fully satisfied with. There were certainly many difficulties, but it was also a very interesting experience.

 

 

— Could you explain the difference in sharpening between an ordinary kitchen knife and this Japanese sword kitchen knife?

With ordinary kitchen knives, the materials and manufacturing methods are fairly consistent, so the proper sharpening methods and abrasives are generally already known. Since they can usually be finished through the same process, there is not much need to worry about how they should be sharpened.

These Japanese sword kitchen knives, however, are different from one another. Even when using the same tamahagane, there are variations in the material and condition of each blade that only become clear during sharpening. Because of that, we could not simply start grinding right away. Instead, we adjusted the abrasives and process while carefully observing the condition of each blade to find the best approach every time.

Normally, sharpening begins with the roughest whetstone and gradually moves to finer stages. This time, however, we deliberately started with slightly finer stones to avoid removing too much material too quickly. Since no two knives are exactly the same, each one required its own approach.

The appearance of the hamon was also an important element. Beyond practicality, it is part of what gives the knife its sword-like character, so we spent a great deal of time considering how best to bring it out. In the end, we found that a blast finish was the most effective method. We repeatedly adjusted the blasting material, pressure, and timing to see which conditions revealed the hamon most beautifully. 

Even then, because every knife is different, the settings could never be completely fixed, so we adjusted the balance each time for the individual blade.

 

 

— What would you like people to feel when they hold one of these Japanese sword kitchen knives?

First of all, I would like people to appreciate their visual beauty. Because each knife is made entirely by hand by craftsmen, every single one is unique in the world. I hope people can enjoy the different expressions created by tamahagane, especially in the appearance of the hamon.

Another major appeal is the hardness of the blade. Due to the nature of tamahagane, these knives are considerably harder than ordinary kitchen knives, so they can perform well even in situations such as cutting through fish bones. Of course, excessive force can still damage the blade, so care is necessary, but I hope people will experience this unique hardness and sharpness for themselves.

And finally, I hope people will use these knives with the feeling of “raising” or “growing” the blade over time. Personally, I do not believe that a good knife is simply one that stays sharp and does not rust. A kitchen knife is a tool that naturally requires care the more it is used. Through repeated maintenance, it gradually becomes more familiar in the hand and slowly changes into a knife suited to its owner’s preferences. To me, that is what it means for a blade to “grow.”

Even if a knife develops some rust or loses its perfect appearance over time, that does not diminish its value. A truly good knife is one that feels right in the hand and becomes something deeply personal through long use. I hope people will enjoy not only using the knife every day, but also the process of caring for it and allowing it to develop over time.

 

— What would you like people outside of Noto, and overseas as well, to understand about the appeal of Noto’s blades and craftsmanship?

If I had to express it in a single phrase, it would be the spirit of “using good things for a long time.” Of course, there is value in affordable knives with good cost performance, but knives made by craftsmen with care and intention are pieces that can continue to be used for ten or twenty years.

Even as the blade becomes thinner through sharpening, it can continue to serve different purposes over time. At our workshop, we often repair tools, and sometimes customers bring us knives passed down from their parents or grandparents. Through that, I strongly feel how deeply rooted the idea of mottainai—not wasting things—is here.

In today’s culture, where inexpensive products are often quickly discarded, I believe it is very important to continue valuing and carefully using well-made things. I hope we can share not only the craftsmanship of Noto, but also the values and way of thinking that stand behind it.