Tucked away in the rolling hills of central of Japan, along the banks of the Tsubo and Kawa-ura rivers, the town of Seki has been the hub of Japanese cutlery production since the mid-13th century.
Blessed with mountain-fed waterways, timber for charcoal, and rich deposits of iron sand, Seki had all the essential elements for the crafting of fine swords. It was this ideal setting that attracted master sword smith Motoshige to Seki nearly 800 years ago, and gave rise to a new industry.
During the Muromachi Era (1338-1573), just a century later, there were over 300 swordsmiths working in Seki, including Kanemoto Magoroku and Saburo Shizu - two of the most famous. The superior quality of Seki swords was quickly recognized throughout Japan and its solid reputation as a sword making center was established.
Over the centuries, the techniques and skills of the ancient swords smiths were passed down through generations of master craftsmen, who continued to innovate and hone their knowledge. Today, Seki City remains the vibrant hub of Japanese cutlery manufacturing
I went from Kyoto to Seki and back on a quaint local train years back to do a day trip to Seki. (It was slow, great for viewing scenery). The line might not exist anymore, and Nagoya is closer anyway. If you're interested in cutlery and swords, Seki is one of the main places.
Picked up a set Japanese kitchen knives (huge chef's knife, smaller chef's knife, slicing knife, small paring knife, long paring knife, sushi knife, etc, not completely Japanese traditional) from the maker, all hand made with Japanese carbon steel (not SS, comes with rust prevention paper), with Ebony and the like hardwood handles, steel ferrules (tsuba). Traded some Buck knives for a few, he passed a file on them and was disappointed that the steel in them was so soft. Compared to my Solingen Zwilling knives, they stay sharpened much longer, have much nicer handles. Need to clean them after use and use camellia oil or they will stain. The best cutting edge and retention.
(I had bought some Buck knives in Singapore and traded them in for the kitchen knives. The wife of the maker said if I wanted more knives, I had to use money, no more trading. I got back to the youth hostel in the evening without a penny but with 6 kitchen knives and two other knives, a representation of fine Japanese craftmenship and the manager made me go find a currency exchange to pay for the bed or be thrown out adding some usual character deficiency comments relating to having spent all my money on frivolous items rather than keeping enough rent money, usual comments for Youth Hostel managers.)
kept these two unused for keepsake (with tsuba, hardwood handle, carbon steel), the bigger one's blade is thick and heavier than the smaller one
these four I have been using, they are flat one side and curved the other, these for right handed people (the reason, easier to sharpen and easier to cut straight or slice flat)
ebony handle and tsuba closeup
Japanese water stones required to sharpen them (the metal is hard), at least a med, and a fine.
more traditional laminated blade chopper
Also picked up a hunting (Al Mar) and pocket knife (Kershaw) from another manufacturer called Kai. Keen cutting like a Puma, much better than soft Gerber steel.
In the Meiji era, the sword-makers had to find something else to make, so switched to toolmaking and cutlery, while still using iron sand, lamination (hard metal sandwiched by soft metal, the hard metal cuts and the soft metal prevents breaking) and metal forging (2 to the nth power layers to remove impurities, to orient the metal for hardness and cutting ability) and differential hardening with mud. They still make Samurai swords today. but for ceremonial and display purposes (they don't put in a final sharpening).
In Seki, Seki Sword Tradition Museum
Every January 2nd, for example, you can watch the Uchizome-shiki, a ceremony marking the first forging of the year, in which sword smiths dawn their traditional white attire and pound the raw steel with giant hammers, sending out flurries of sparks in the process. It is truly a powerful sight to behold!
Forging is also conducted during the Cutlery Festival on October 10.
Seki also known for nail clippers, tweezers, scissors, probably anything to do with blades.
Even the Germans know where the better steel is, Zwilling has a factory in Seki.
if you have to ask the price, you can't afford it
I was curious on the price, so I can't afford it. (and it ain't the Damascus blades, those are more expensive)
this one blue steel, traditional style, Rockwell HRC 64-65, only $1550 for one knife.
Masamoto’s Master-craftsman proudly presents this ultimate Honyaki Ao-Ko series for the discriminating professional chef’s. Hand polished highly mirror Hitachi Pure Blue steel blade will enhance your cooking joy. Each blade is carefully heat treated and water tempered by hand to Rockwell HRC 64-65. The handle is octagon shaped Japanese magnolia wood with water Buffalo Horn bolster.
where is Seki? just north of Nagoya (who would have thunk, Obama is Japanese [top left hand corner])
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