Japanese Blacksmiths we work with
We work with some of the most talented, Japanese blacksmiths (some of whom are more than 67 years old!) who cultivate their skills from many generations and pass mysterious techniques of knife-making within the blacksmith family. Japanese kitchen chef knives aren’t mass market tools, but a unique and useful piece of art. The products our blacksmiths create are always hand hammered and of the highest quality. We are honoured and humbled to present their work and we would like you to get familiar with their rich histories.
It finally happened. We’ve released our own unique line of Japanese handcrafted knives made in Sakai, Osaka prefecture. Under the Sakai Kyuba 堺久馬 brand lies the artistry of one of the most famous masters in Sakai in Japan, drawing from over 600 year-old blacksmithing tradition.
Every single blade has been meticulously handmade and perfected in Japan by Sakai’s (堺市) master blacksmith. Handmade by 3rd generation blacksmith, Sakai Kyuba knives are dedicated to men and women valuing uncompromised high quality with ease of maintenance.
There is no assembly line at this factory – just artists at work. Guaranteeing you a unique piece of craftsmanship.
Moritaka Cutlery was founded in 1293 (during the Kamakura Period) by Kongouhyoueminamotono-Moritaka, who was the Head Swordsmith for the Buddhist priests at Mt. Houman in Dazaifu, Fukuoka.
His descendants then inherited his business and followed his footsteps in the same city for 13 generations. In 1632, the family followed Higo Daimyo Mitsunari Hosokawa (the feudal ruler of Higo) and moved to Miyaji-machi, Yatsushiro, Kumamoto. For another 13 generations in this city, they forged swords for the Buddhist armies, the Daimyo’s army, and also the Daimyo himself. Kongohyoue’s swords were very unique because they were made to be used to help attain Buddhahood.
With a history of over 700 years the Moritaka family has developed unique skills and knowledge, which have been passed from generation to generation.
Today, the knives are being forged by the 26th, 27th, and 28th swordsmith.
- Takuzo Moritaka (the master and 26th swordsmith) is still there but about to retire, while his two sons:
- Tsunehiro Moritaka (27th swordsmith) and
- His younger brother Teruhiro Moritaka (28th swordsmith) continued the family tradition.
The Hinoura family are a well-known Japanese family of blacksmiths that have been making knives for over 120 years. During years of handcrafting knives, they have developed unique skills and knowledge, which have been passed from generation to generation.
The Hinoura family is dedicated to producing a large variety of kitchen knives but also other edge tools for gardening, agriculture and forestry. Mutsumi Hinoura has been training and working with his father, master smith Tsukasa Hinoura, since 2001, in Sanjo. His knives are similar, with good distal tapers and wide kiriba style bevels, and really wonderful heat treatments. They both have a lot of experience with hunting and outdoor knives, and their kitchen knives carry some of the same qualities of toughness.