鋼の記録
Publication
Field notes on the makers we honour — the steel, the forging, and the table each blade is made for.
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The Security Deposit: Where It Sits, and How It Comes Back
The deposit is the number that makes people pause - so here is its entire journey: why it exists, when you pay it, and exactly how it comes back to you.
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first japanese knife
Your First Japanese Knife: Why the Whole Table Notices
Carving a roast with a real Japanese knife changes a dinner — one pull, one clean face, every eye on the board. Why hosts and private chefs should feel it once.
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From Swordsmiths to Knifemakers: A Japanese Craft History
How Japan's swordsmiths became kitchen-knife makers — the 1876 sword ban, the postwar license system, and honyaki's sword roots.
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Hiromune Takaba: A Licensed Swordsmith's Kitchen Knives
Meet Hiromune Takaba, the licensed Seki swordsmith behind the Miyabi line's in-house laminate damascus kitchen knives.
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Yoshikazu Ikeda: Sakai's Honyaki Master, Still Forging
Inside Yoshikazu Ikeda's honyaki craft in Sakai — water- and oil-quenched White and Blue steel, the wave and Mt. Fuji hamon, still at the anvil near 80.
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Kyohei Shindo: Tosa's Hammer-Forged S-Grind Laser
Kyohei Shindo forges Aogami #2 kurouchi in Tosa with an S-grind hammered into the steel, not ground out — the hook chefs keep talking about.
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sobakiri knife
Specialty Japanese Knives Every Chef Should Know
Sobakiri, unagisaki, maguro bocho, hamokiri, suikakiri — the wonderful, hyper-specific Japanese knives built for one job and one job only.
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sakimaru takobiki
Unusual Japanese Knife Shapes That Perform
Sakimaru takobiki, kiritsuke, honyaki hamon — the dramatic Japanese knife profiles built to command a counter, and the honest story behind each.
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single bevel japanese knife
Single-Bevel Japanese Knives Explained for Chefs
Yanagiba, usuba, deba, mukimono — how single-bevel geometry and urasuki deliver the precision of washoku, and the Kanto vs Kansai split behind it.
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Katsuramuki and the Usuba Family Explained
What katsuramuki is, why the usuba's flat single-bevel face makes it possible, and the usuba variants a chef should know.
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double bevel japanese knife
Japanese Double-Bevel Knives: A Chef's Guide
Gyuto, santoku, bunka, nakiri, sujihiki and more — how double-bevel Japanese knives divide the work on a real board, for chefs in Indonesia.
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Hado and Enjiki: Sakai's Sharpener-Led Knife Story
How a Sakai wholesale house's Hado brand and a sales rep turned master sharpener, Tadataka Maruyama, prove the togishi is half the knife.
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Aogami Blue Steel Explained: Grades, Retention, Service Fit
What aogami (blue paper steel) adds to white steel's formula, how the grades differ, and what that means for a chef choosing an edge.
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Hatsukokoro: The Curator Brand Chefs Call Lasers
Inside Hatsukokoro's curator model — the Sakai, Tosa, Sanjo and Seki workshops behind its lines, and why chefs call the grind a laser.
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5 Japanese Knife Finishes Explained: What Kurouchi Really Is
What kurouchi, kasumi, migaki, tsuchime, and damascus actually are, how each is made, and what each does on the board.
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Shirogami White Steel Explained: Purity, Grades, Honyaki
What shirogami (white paper steel) is, why Sakai smiths prize its purity, and what it means to sharpen and care for it in a working kitchen.
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SG2 / R2 Powdered Steel: Powder Metallurgy for Cooks
How SG2/R2 powdered stainless is made, why 62-64 HRC stainless holds an edge so long, and where it genuinely struggles.
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V-Toku2 Steel Explained: Takefu's Tungsten Carbon Steel
What V-Toku2 is, how it compares to Blue #2, and what it takes to keep this carbon edge working through service.
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Tojiro: Inside the Tsubame-Sanjo Workhorse Brand
How Tojiro went from farm equipment to a chef's first VG10 gyuto — the Tsubame-Sanjo factory story and full line hierarchy, explained.
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Myojin Naohito
Myojin Naohito: The Togishi Who Finishes Blades in Tosa
Myojin Naohito is a Tosa-based togishi known for precision thin grinds, the unsung second hand behind some of Japan's most respected blades.
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Satoshi Nakagawa
Satoshi Nakagawa: The Sakai Smith Behind a Blue Steel Damascus Santoku
Satoshi Nakagawa is a young Sakai smith trained under Kenichi Shiraki, known for Blue Steel damascus blades forged with precision and patience.
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how to care for Japanese knives
How to Care for Japanese Knives: A Practical Guide for Carbon and Stainless Blades
How to care for Japanese knives: patina versus rust, drying, cutting boards, saya storage, and when a piece needs professional sharpening.
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honyaki vs damascus Japanese knives
Honyaki vs Damascus: What Japanese Knives Ask of Their Steel
Honyaki vs damascus Japanese knives explained: mono-steel honyaki with a real hamon, damascus and suminagashi lamination, and san-mai construction.
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Ryuhyo
Ryuhyo: drift ice, written in steel
Every winter, the sea itself drifts a thousand kilometres south to Hokkaido. Hatsukokoro named this blade after that arrival — and began it as a cloud of steel powder.
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Kujaku
Kujaku: the peacock hidden in steel
A peacock's color isn't pigment — it's structure. This blade earns its shimmer the same way: copper and brass, folded into the steel itself.
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