— What led you to become a swordsmith?

Because my father was a swordsmith, I had more chances than most people to be around Japanese swords while growing up. But I did not start out with a strong admiration for the craft or a clear desire to become a swordsmith myself. Honestly, at first I did not really understand what kind of world it was. Still, I did feel that I wanted to do something different from other people.

When I was twenty and unsure about what path to take in life, I decided to pursue the way of the swordsmith, which had always been close to me.

My father never once told me to become a swordsmith. In fact, he often tried to stop me, saying it would be too difficult. Having spent his life as a swordsmith himself, he knew better than anyone that it is not an easy world to enter.

During my apprenticeship, I truly started from scratch. I remember spending my days carefully watching my father—who was also my master—and learning by observing his work. As I said earlier, I did not begin with a strong longing for the craft. Even so, I think I was influenced by my father in many ways, not only in how he approached sword making, but also in how he treated the people who came to him.

 

— 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.

 

 

— What is most important to you when forging a sword?

As I mentioned earlier, I believe the heart of a sword’s beauty lies in the hamon. Because of that, I am constantly thinking about how the hamon should look every time I forge a blade. I have an ideal image in my mind, but it is never easy to express it exactly as I imagine. Through repeated trial and error, there are many moments when I feel, “No, this isn’t quite right.”

Over the years, I have also come to feel more strongly that I want to create work that cannot be imitated by anyone else. If something can be achieved too easily, it no longer feels satisfying to me. At the same time, personal expression alone has no meaning if it does not reach the viewer. I pay close attention to the reactions and words of my customers, and I continue thinking every day about how I can create something they will feel is truly beautiful and worthwhile.

 

— Could you tell us about the apprentice you welcomed from overseas?

The reason I first accepted an apprentice was because I suddenly received an email from overseas asking to become my student. Even if someone is not Japanese, I believe there is no reason to close the door to them as long as they are willing to seriously carry on the techniques and culture of the Japanese sword. It has now been about three years since he joined me. An apprenticeship usually takes around four years, so in another year or two he should reach the stage of taking the licensing exam to forge swords himself.

There was naturally a language barrier at first, but this work has always involved a great deal of “learning through observation.” I began by demonstrating the work directly and having him repeat what he saw. In the beginning, there were times when I was unsure whether things were truly getting across, but little by little he has become capable of more, and I feel he approaches the work with the right attitude.

I also believe it is important to pass on not only the techniques, but also the culture and history behind Japanese swords. I have him sit in during conversations with customers and listen to everyday discussions so that he can understand questions such as why Japanese swords developed in their particular form. Tradition has an established shape and meaning, so I always teach him with the understanding that these things should not be changed carelessly.

 

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

The first thing I would like people to understand is that these are not factory-made products. Each knife is made by hand, one by one, so no two are exactly alike. Even small differences in the shape of the blade or the curve of the edge can affect how the knife feels and cuts. Each one has its own character.

Compared to a stainless steel knife, they do require a bit more care. Because they rust easily, they cannot simply be left in water, and regular maintenance is necessary. Some people may find that troublesome. However, their sharpness stands alongside any other knife, and the beauty of the hamon, created from the same tamahagane steel used in Japanese swords, is something that ordinary kitchen knives simply cannot offer.

I hope people can enjoy not only the differences in appearance and performance, but also the extra care involved, as part of what makes these knives unique.