Now this is a knife!

[leehljp]

I could post this under tools - but we don't have a KITCHEN tools forum!

I went to Seki City today (Japan of course) and I knew that they had been famous in the area for making katana swords at one time but I did not realize that they had been the center of Japanese famous swords 800 years and produced 90% of the swords.

LOML and I traveled through this little city about 30 miles from Nagoya numerous times on the expressway. There is a rest stop on the expressway with a few shops in it and one has the katana type of kitchen knives (and very expensive) for sale. We discovered this a couple of years ago but never went to the city. Today while visiting some Japanese friends only about 20 mile from Nagoya, they took us to Seki City and to a factory outlet for one of the stores.

I have always wanted one of those knives. Below is one of the katana type of knives - with the folded metal. These are made like the swords were (mechanical process now) by heating the metal and folding it, heating it and pounding it, heating it and folding . . . and repeating the process. This process makes the metal take on a wood grain like appearance and it is referred to as 'mokume'.

The knife below cost $200, is 12 inches long with a 7 1/4 blade. I was not expecting to buy one and that was all that I had on me. But I had to have one, so the 20,000 yen departed from my wallet. I have my retirement gift from Japan!

[Uncle Cracker]

Very nice piece, Hank. There is nothing like Japanese steel. I have always opted for folded steel for my katanas, despite the ridiculous cost. I have one cutting blade that is 400 years old, yet looks brand new. When cutting, the blade literally sings. There is no modern equal to it.

[radhak]

Okay, that's all good and fine, but tell me this - how does it cut the tomatoes?


Just kidding...that looks like a fine piece of steel. And I mean fine.

And wasn't 'katana' one of the swords she uses in Kill Bill?

[Uncle Cracker]

And wasn't 'katana' one of the swords she uses in Kill Bill?

She uses a katana (generic Japanese word for a sword of that length and configuration). The one used in "Kill Bill" supposedly was made by Hattori Hanzo, who is supposed to be a living legend among sword makers. It's just movie hogwash, though. The name is just a takeoff of the real Hattori Hanzo, who was a noted samurai of the 16th century, whose name and lineage is a matter of much myth and folklore in the Japanese culture, particularly within the Yakuza.

[chopnhack]

Wow, looks like Damascus steel!
Very nice blade

[Uncle Cracker]

Wow, looks like Damascus steel!
Very nice blade

Damascus steel is formed in much the same fashion, using multiple folds. Hence the similar appearance. Damascus is also cut between folds, and the graining can be controlled for a more uniform look.

[pelligrini]

That is pretty cool looking. Is that an inscription or signature on the blade?

I wonder; if you buy a set, do they come bookmatched?

[cgallery]

But can you cut an aluminum can, and then razor-thin slices of tomato?

I know $200 isn't an insignificant amount of money. But it sure makes $100 knives pale in comparison.

And thank God there are still manufactures that aren't looking for the easiest/cheapest way to do things.

[leehljp]

She uses a katana (generic Japanese word for a sword of that length and configuration). The one used in "Kill Bill" supposedly was made by Hattori Hanzo, who is supposed to be a living legend among sword makers. It's just movie hogwash, though. The name is just a takeoff of the real Hattori Hanzo, who was a noted samurai of the 16th century, whose name and lineage is a matter of much myth and folklore in the Japanese culture, particularly within the Yakuza.

This knife is a "Hattori". It is not a "real" one in the sense of made by him but from what became his company line.

[Uncle Cracker]

This knife is a "Hattori". It is not a "real" one in the sense of made by him but from what became his company line.

There are many who use the name. I am not certain who has the legal/hereditary rights, but a man who lived 450 years ago probably has a lot of descendants. The "original" Hattori Hanzo was a samurai of some stature, and not himself a sword maker. In those days, swords were primarily made by indentured craftsmen at the behest of their samurai lords.

[leehljp]

There are many who use the name. I am not certain who has the legal/hereditary rights, but a man who lived 450 years ago probably has a lot of descendants. The "original" Hattori Hanzo was a samurai of some stature, and not himself a sword maker. In those days, swords were primarily made by indentured craftsmen at the behest of their samurai lords.

You have my curiosity up and I am going to check this out in more detail over the next couple of months. The name engraved on this knife versus the other katana/mokume types - set it apart. It doesn't use a character die but single line markings turned and each kanji stamped one mark at a time, like on the old swords.

One thing that is notable over here IN Japan, when it comes to samarai, historical and OLD traditional things, they don't allow copy cat or misuse of names. It does happen but when caught it is a huge public embarrassment and disgrace. When I looked at the writings, I am fairly content that this is the decendant/line of craftsman historically from Hattori.

I would not have known that if you hadn't posted the above. I still am going to check this out more. Thanks for the input. I am getting excited about my purchase.

[Uncle Cracker]

It could make for an interesting quest, Hank. Let me know how it turns out.

I know that similar back-searches in the martial arts community are often difficult, if not impossible, because of the Japanese propensity to a) not wish to speak badly of other Japanese (particularly those deceased) and b) to "remember" history as they want it, not necessarily as it was. There are budo lineages that have diverse splits, and two lineages appear side-by-side, developing in parallel, where one side does not even acknowledge the existence of the other. It's weird...

It often happens when a teacher's treasured student breaks rank from his hereditary heir after the teacher has died. Hereditary heirs often claim "ownership" of a martial heritage as a birthright, even though they may have never trained in it, while a lifelong student could more effectively further the study of the art. I suspect similar things happen among craftsmen and artists as their contemporaries attempt to maintain the lineage.

[Tom Slick]

That is really neat! I am a bit of a knife nut but haven't shelled out for anything of that caliber (yet). What i love about Japanese knives is although their form is beautiful their function is even greater: Their form comes from function.

There is a great history channel documentary on sword making, I recommend it to anyone interested in this kind of stuff.

[John Hunter]

Hank, That is a beautiful knife!

The knife I carry all the time is made in Seki-City! It is sold by Spyderco, their Police model and is the best pocket knife I have ever owned. Bought it about 15 years ago.

[leehljp]

Hank, That is a beautiful knife!

The knife I carry all the time is made in Seki-City! It is sold by Spyderco, their Police model and is the best pocket knife I have ever owned. Bought it about 15 years ago.
]

I have done far more research since buying that knife than I did before. I knew Seki was famous for swords and cutlery but I did not know just how much. The reason is that I have asked many Japanese about it and they don't talk about it or seem to know much about it. The fellow that took me (and LOML) lived about 10 miles from Seki. His father lived next door to him. His grandfather lived on the corner of the next block; his grandfather lived across from there. The land had been in their family for 400 years. Yet when I asked about Seki a few months ago and the knives and swords, he knew a little about it but not as much as I did. When I bought the knife, Kazu was intrigued and bought one like mine. He does not own any stones and asked me about the correct stones for sharpening. (I have had some very good water stones for 15 years.)

All of this is to say that to foreigners - the history and intrigue of the samurai, their swords and related cutlery have produced a fascination that exceeds that of the average person in Japan. Historians and historical sights along with locals promote these things but most Japanese know little or regard these things with far less interest than one would believe. But I think Americans do much the same.

Interesting notes:
At the store where I bought the blade, there was a round clear container about 18 inches in diameter and about 5 feet high. IN this container was old knives and scissors of all kinds, and the container was about 2/3rds full. They have a "burial" for these old knives, scissors and steel hand tools once a year.

In old days (hundreds of years ago,) these tools were considered to have had souls because of the way they were made, so a 'once a year' burial festival was instituted. When a tool is too worn to be repaired, or just broken, it goes to the tool graveyard. This year it will be on November 8.


One other unusual feature is the way they sharpen these knives. They do not recommend sharpening equally on both sides. Sharpen one side for left handed people (they accept left handed use now) and sharpen the other side for right handed use.

Sharpening is done in this fashion: Lay the blade edge facing away from you on the water stone. With the back side raised just a bit, Press hard on the blade edge and push forward to the end of the stone. Repeat twice more. Flip the blade, and with the edge away from you but at the top of the stone, pull back lightly and slide the blade back towards the bottom of the stone one time to take the burr off.

Move up to the next stone and repeat the process. Then move up to the next stone and repeat again.

These knives are thusly sharpened on ONE side, giving one side a flat side.

When the demo was over, the fellow took a piece of soft paper torn from a manga (comic book) and held it by pinching the corner with two fingers. The page was basically hanging in a diamond position. He took the knife and sliced slowly little strips from 1/8 to 1/4 inch wide from the free hanging paper. Then he did the other side. No snags, rips or tears.

I found out about quite few special events, and I will attend some over the next year - included one workshop to make your own knife.