photo:Echizen Knife steel Making logo:Dentou Kougeishi
photo:Echizen Knife steel Making photo:Echizen Knife steel Making
photo:Echizen Knife Warikomi and Wakasitsuke photo:Echizen Knife Warikomi and Wakasitsuke
photo:Echizen Knife Sakitsuke and Kiriotoshi photo:Echizen Knife Sakitsuke and Kiriotoshi
photo:Echizen Knife Nakagotori photo:Echizen Knife Nakagotori
photo:Echizen Knife Hiroge photo:Echizen Knife Hiroge
photo:Echizen Knife Hiroge photo:Echizen Knife Hiroge
photo:Echizen Knife Yakinamashi photo:Echizen Knife Shiagenarashi
photo:Echizen Knife Yakiire photo:Echizen Knife Yakiire
photo:Echizen Knife Aratogi and Nakatogi photo:Echizen Knife Hatsuke
photo:Echizen Knife Shiagetogi photo:Echizen Knife Shiagetogi
photo:Echizen Knife Shiagetogi photo:Echizen Knife Shiagetogi

caption:ECHIZEN Japanese Knife / Hizukuri forging Traditional Manufacturing process Saji uchihamono Seisakusho

In order to create Echizen Japan Knife series, we unify the latest technology and the experience of hizukuri forging developed by craftsmen in Echizen history.

caption:Knife steel Making

Heat the both steel and cutting steel until 800 Celsius to forge it into a shape.

caption:Warikomi & Wakasitsuke

Chop the steel to sandwich the cutting steel between the steel and forge them to unify (integrate).

caption:Sakitsuke & Kiriotoshi

Shape a flat surface and cut it off at the right length for one piece.

caption:Nakagotori

Flatten the shaft, which goes into the handle slit.

caption:Hiroge

Forge it more with a special tool called Belt Hammer.

caption:Yakinamashi

Re-heat it until about 800 Celsius and cool it down naturally to stabilize the steel structure.

caption:Dorootoshi & Aranarashi

Remove the dirt and smoothen it more with a belt hammer.

caption:Siagenarashi

Hammer it lightly to straighten and reshape.

caption:Tachimawashi

Cut the edge to modify the shape.

caption:Yakiire

Put the mud on the blade, and repeat heating and cooling several times.

caption:Yakimodoshi

Heat it with 150~220 Celsius for 30 minutes to stricken it and gradually cool it down with the room temperature.

caption:Aratogi

Sand it with rough whetstone to modify the shape and sharpen the edge with fine whetstone until the edge become sharp.

caption:Hatsuke

Carefully sharpen the blade.

caption:Shiagetogi

Polish it with blurring machine until it gets burnished.