I saw a big yanagiba knife for about 3 grand US in a street market down in Kyushu..what a shock! Japanese knives are a big boom everywhere these days apparently. And they’re great too.. I have one that only needs sharpening about 1/5th of the time of the other knives. Made by a traditional sword smith in Fukushima. He said he made it out of Swedish steel. All the original Japanese steel was used up ages ago evidently. Blades in Japan. Quite a story.
Well my sword maker acquaintance said since all the Japanese stuff had been used up, the Swedish stuff was the next best thing available. Dunno much other than that. But he had ice cube sized chunks of it and through them in the forge.. all very exciting to watch!
Knew a person whose father owned a knife manufacturing plant out in Seki, Gifu-ken. The father told me that knives they exported, specifically the U.S., were less sharp than their Japanese twins due to product liability issues. I have a Japanese cooking knife purchased ages ago in Japan kept sharpened with a stone I got too in Japan. The knife is still going strong!
That is interesting. With knives being sharp by nature, you wouldn’t think it would make any difference. Clearly, however, there’s sharp, and then there’s really sharp.
is this Tsukiji? reminds me very much of the incredible cutlery shop there… literally got that adrenaline flush from head to toe when I saw it… always enjoy your photos and perspectives keeping me close to Japan until I can get back there. Regards
Usually, after moving the camera from my face and giving the person I’ve just shot a big smile, they react similarly. Their initial surprise/irritation turning into a friendly, shared moment. That, however, wasn’t the case with this fella…
AFAIK, Tamahagane Japanese steel is still available, just in very small amounts, so not for wide scale industrial or consumer product goods. I don’t know if it was ever really used for that anyway, because making it is a slow, inefficient, low yield traditional process. It’s made from Satetsu, or Iron Sands, and is almost solely used for traditionally forged swords and very expensive knives. The notion that Tamahagane is better than other fine steels is a myth, but I don’t think they’ve quite run out of it yet.
I don’t think there’s a chef worth his or her salt who doesn’t go all eurphoric over Japanese cutlery.
Apologies for my hasty comment & if the answer is in the comments (must be somewhere soon!) but is there a place in Tokyo known as the premium knife shop? Looking for an amazing fish filleting knife for myself and as Xmas pressies for friends/family.
Martin says
Cool! A serious cutlery shop. I like Japanese kitchen knives. Every one has a specific purpose.
Martin says
Also the eyes of the man at the sharpening stone say that his knowledge extends beyond sharpening kitchen knives. 😉
Lee says
Haha, they do indeed. Needless to say I didn’t hang around to see what those skills are!
Willy says
I saw a big yanagiba knife for about 3 grand US in a street market down in Kyushu..what a shock! Japanese knives are a big boom everywhere these days apparently. And they’re great too.. I have one that only needs sharpening about 1/5th of the time of the other knives. Made by a traditional sword smith in Fukushima. He said he made it out of Swedish steel. All the original Japanese steel was used up ages ago evidently. Blades in Japan. Quite a story.
Lee says
I had ‘a go’ with an expensive knife once in a similar shop to the one in the photo, and the sharpness of it was frightening…
That’s fascinating about the steel. Something I’d never even thought of. Wonder why Swedish steel is the preferred material?
Willy says
Well my sword maker acquaintance said since all the Japanese stuff had been used up, the Swedish stuff was the next best thing available. Dunno much other than that. But he had ice cube sized chunks of it and through them in the forge.. all very exciting to watch!
Lee says
I can imagine.
And I do believe that’s the first time I’ve heard somebody say, “Well my sword maker acquaintance said…”!
Willy says
My egg-farmer neighbor sold the sword maker eggs… so the big knife we have came form him. he gave us a discount too!
Lee says
And an egg farmer neighbour too. Brilliant!
Willy says
Life in rural Japan I guess!
An Expat says
Knew a person whose father owned a knife manufacturing plant out in Seki, Gifu-ken. The father told me that knives they exported, specifically the U.S., were less sharp than their Japanese twins due to product liability issues. I have a Japanese cooking knife purchased ages ago in Japan kept sharpened with a stone I got too in Japan. The knife is still going strong!
Lee says
That is interesting. With knives being sharp by nature, you wouldn’t think it would make any difference. Clearly, however, there’s sharp, and then there’s really sharp.
Jeffrey says
Counter-intuitive, of course, as you are more likely to cut yourself with a dull knife.
A chef friend cut himself with on of our crappy knives precisely because it was dull.
Lee says
Yes, that really does make a mockery of it.
Colm says
Great caption and, as ever, a wonderful photo. I love your work.
Lee says
Thank you very much. Very nice of you to say so.
Stella Sturm says
is this Tsukiji? reminds me very much of the incredible cutlery shop there… literally got that adrenaline flush from head to toe when I saw it… always enjoy your photos and perspectives keeping me close to Japan until I can get back there. Regards
Lee says
Yes, spot on! I really like the little shop/restaurant area there. Don’t know what will happen to it when the market moves…
Thanks a lot. Really nice to know you get something out of what I do.
Marc says
By the look, his eyes are shooting daggers!
Lee says
They were indeed.
Usually, after moving the camera from my face and giving the person I’ve just shot a big smile, they react similarly. Their initial surprise/irritation turning into a friendly, shared moment. That, however, wasn’t the case with this fella…
Squidpuppy says
AFAIK, Tamahagane Japanese steel is still available, just in very small amounts, so not for wide scale industrial or consumer product goods. I don’t know if it was ever really used for that anyway, because making it is a slow, inefficient, low yield traditional process. It’s made from Satetsu, or Iron Sands, and is almost solely used for traditionally forged swords and very expensive knives. The notion that Tamahagane is better than other fine steels is a myth, but I don’t think they’ve quite run out of it yet.
I don’t think there’s a chef worth his or her salt who doesn’t go all eurphoric over Japanese cutlery.
Lee says
Interesting. Cheers. By posting this photo it has allowed me to learn a few things.
I’m embarrassed to say I also learned what AFAIK means. Had to Google it…
Hugh says
I shuddered when I saw this photo.
It’s the last place I’d want to be in an earthquake!
Lee says
Oh god yeah, hadn’t even thought of that…
They are mostly behind glass though. Just lets hope that glass is of the reinforced variety.
Ange NZ says
Apologies for my hasty comment & if the answer is in the comments (must be somewhere soon!) but is there a place in Tokyo known as the premium knife shop? Looking for an amazing fish filleting knife for myself and as Xmas pressies for friends/family.
Eric says
Yes! Sugimoto!
We moved back to the states years ago, but we still buy our knives from them.
Lee says
Good to hear they are still getting you customer deposits the distance. That certainly proves how good their knives are.