Master of Japanese knife blacksmith Part.1

The forging of a Japanese kitchen knife is a very delicate technique that can only be exercised by experienced and talented blacksmiths. After the forging, the knife is still dull. The Japanese knife is sharpened by Takayuki Shibata who’s specialized in sharpening. This craftsman executes about 30 steps of sharpening, polishing, and correcting. As a final step, the handle is connected to the blade. Natural oil is rubbed on the blade to prevent stains. The knife is now ready for use. Katsushige Anryu “Iron is alive, it can live and it can die depending on the blacksmith” He is a fourth-generation knife maker and has been. He is a fourth-generation… Read More »