Japanese web info list

[refcast]

Not sure where else to put this, but excessive sun exposure leads to diamond plates dulling

 

[simona]

@ work, "200 years in the middle of Kyoto! The 7th generation Yoshitaka Yamada makes this gem of a knife while sweating in the forge. I closely followed the manufacturing process of the black knife."

 

[simona]

@ work

Sharpening and polishing honyaki deba.



(auto translate does an ok job at the beginning but gets a little creaky further on)

 

[refcast]

https://www.kiyond.com/toisi-rekisi.html
History of Japanese natural stones from japanese books from 1700s

 

[simona]

A stroll around the Sakai cutlery festival 2023:

 

[simona]

Miyazaki Kajiya website:

https://www.miyazakikajiya.com/products/detail.php?product_id=4

 

[refcast]

https://tetsunomichi.gr.jp/history-and-tradition/tatara-outline/part-2/
Masa steel is something I saw in razors but didn't know what it meant. Masa iron sand it seems, for tamahagane

 

[refcast]

https://www.tokyo-kanamono.or.jp/links.html(Don't know why it turned to gibberish)

www.tokyo-kanamono.or.jp

Hardware wholeseller list

 

[gentiscid]

Miyazaki Kajiya website:

https://www.miyazakikajiya.com/products/detail.php?product_id=4

Wish there was an english option, he has some cool knives.

 

[refcast]

It's possible to turn a lefty grind into a righty grind with a carbide chisel hammer to warp the steel -- was successful with a ~61 hrc japanese monosteel stainless. It came with a strong lefty microbevel.

I imagine on a clad knife it's certainly possible too

 

[refcast]

Delam on preclad ginsan

 

[refcast]

Suisin blog comment on ikeda, doi, and togashi steel comparison

https://suisin.co.jp/whetstone-test/

 

[refcast]

Chinese chef knife construction -- not sure if made in Japan or china or Taiwan ... Probably Japan. Feels monosteel around 58hrc at most. Tiny narrow tang. Knife spine is around 4mm

 

[JapaneseFoodCraftsman]

Have you guys heard about Asano Kajiya before? The team working there is quite young, but they are doing really cool and inventive work. And they have a young French apprentice on the team!
Here's a short documentary on them, if you're interested:

 

[refcast]

@JapaneseFoodCraftsman

Yep I owned a gyuto by them. Hard white 1, not as hard as TF but very close, takes careful deburring to get super super sharp. Belt sander finished and even bevels. Big microbevel though, kinda too big. Soft stainless cladding. Odd handle is very comfy. Very tall heel, like a German chef almost, and pointy. Interesting, good knife.

 

[JapaneseFoodCraftsman]

@JapaneseFoodCraftsman

Yep I owned a gyuto by them. Hard white 1, not as hard as TF but very close, takes careful deburring to get super super sharp. Belt sander finished and even bevels. Big microbevel though, kinda too big. Soft stainless cladding. Odd handle is very comfy. Very tall heel, like a German chef almost, and pointy. Interesting, good knife.

That's really cool! Thanks for all the details - I heard from the smithy that they put a lot of effort especially into their Gyuto knives.

 

[simona]

https://iyokogyosho.com/
Jnat mine.



Visit to the above, some lovely rocks being tested.....

 

[simona]

"After I got home from work, I took care of the knife.

There was a small sword that was left for a while, so I took it out and put sword oil on the cloth.

I'll wipe it carefully.

I thought I was doing it carefully, but I slipped my hand a little and the blade of the knife is in my right hand.

I touched my index finger.

"Oh, I wonder if I did it."

There is not much pain, but when I look at my fingers, the horizontal line is in it.

Well, I thought it wouldn't be such a big deal, but... blood oozed out.

If you come and wipe it with tissue paper, it will come out again.

The blood doesn't stop, it's bad, I have to do something, while I'm thinking about it, my index finger is in a state of blood-splatter."


Musings from a collector of kiridashi ("small swords"), an occasional plane blade and other mental wanderings - enjoy!

https://tetuzoukun.hatenablog.com/

 

[refcast]

https://blog.goo.ne.jp/toginon/5?_=1707556295963

Interesting knife blog on general info, by Toginon. The masahiro jp website has good info too on how japanese knives are made.

http://masahiro-hamono.com/

 

[refcast]

https://www.metmuseum.org/art/collection/search/54062

Nakiri in Japanese woodblock print

Artist: Kubo Shunman (Japanese, 1757–1820)

Then this one has gishiki bocho looking knives

https://www.metmuseum.org/art/collection/search/37254

This one shows the old handle style seen on mosaku kitchen knife and one of my old debas @ethompson

https://www.artelino.com/articles/kunisada-kinsei-suikoden.asp

Another nakiri

Another nakiri looking thing

A knife shop? Blacksmithing and sharpening

https://jp.shokunin.com/archives/52016429.html

 

[refcast]

https://www.amazon.com/meijijidai-katei-ryouri-resipisyuu-Japanese-ebook/dp/B08813YB66

Meiji era cookbook with a kurouchi santoku (?) and a takohiki on the cover, ebook on Amazon

 

[refcast]

http://daikudougu.web.fc2.com/Hamonoitidai.html

Kosuke iwasaki ranks edges tools from highest to lowest carbon content

Razor, a small knife, plane, knife, scissors, saw, machete, swords

 

[refcast]

https://eumeria-group.net/kawai/


Kawaii steel website and history, they sold the togo steel

Togo steel tool museum, destroyed in earthquake in 1908

@nakiriknaifuwaifu

You was born over a century too late

 

[ziriki]

Hi everyone, I have a saito knife with the letters shown below, can anybody help me to identify it?

Thanks in advance!!!

 

[refcast]

Apparently this is how tobacco knife handles are like

 

[refcast]

有次 looks like

https://aritsugu.jp/会社概要/

寺 maybe the top character

@ziriki

Not sure what the last character is

 

[refcast]

於各博覧会最高賞受領

川尻特産

Excellent maker in heat treat. I had a sabaki from them with amazing steel . . . Didn't know they made it until recently, the flower mark stamp

Kawajiri knives

 

[kujaku]

Hi everyone, I have a saito knife with the letters shown below, can anybody help me to identify it?

Thanks in advance!!!

Maybe it says 特製: tokusei(Specially made), 有次(Aritsugu)

 

[blokey]

Tanaka and Shimizu on the official Sakai tourism page
https://www.sakai-tcb.or.jp/en/feature/detail/28

 

[simona]

https://blog.goo.ne.jp/toginon/5?_=1707556295963

Interesting knife blog on general info, by Toginon. The masahiro jp website has good info too on how japanese knives are made.

http://masahiro-hamono.com/

This is the spine of a 165 Masahiro nishi-type nakiri - now discontinued.

http://masahiro-hamono.com/product/product_cat/3-5

6 mm at the handle.