包丁の産地
A series article to learn about kitchen knife introduced before "Learn knives". It was decided to introduce the story concerning kitchen knife again as an extra edition newly received by all of you this time. The theme of this issue is "the place of production of knives". Why do not you hear that on a street "kitchen made with ○ ○ is good"? There is a long history of the place where knives are produced all over the country, and the land where production is prosperous is limited for a long time. So I tried to examine the production area of ​​famous Japanese kitchen knife. It is only land that has an interesting history regarding knife making respectively. If you are familiar with singing phrases such as 'kitchen knife made of', if you are familiar with the production area, it might be a little clues when choosing a lifelong knife called 'This is it!' I do not.

包丁アイコンProduction area of ​​kitchen knife

Niigata · Tsubame Sanjo -From the making of Japanese nails, the forge of blacksmith

燕三条
Speaking of Tsubamesanjo in Niigata Prefecture, the forge of blacksmith. Located in the center of the prefecture, Tsubame is in the west, adjacent to Sanjo city in the east. Although this place is famous for its hardware, its excellent smithing technology and high quality are not limited to Japan, it is also famous in the world.

history

The genealogy of making knives in this area goes back to the Edo period. From the early Edo period, it prospered as a place to create "Waka (Wakagi)". At the beginning of the Kanonaga period, due to the repeated flooding of the Igamasagawa River flowing through the center of the Sanjo town, farmers have difficulty making a living by agriculture alone. Therefore, by inviting craftsmen of Japanese nail making from Edo and teaching farmers their manufacturing technology, production of Japanese nails will begin in this area. After that new smithing technology is transmitted, and the products will change from Japanese nails to sickle and kitchen knife, etc. At the same time, smiths who inherited the technique of tradition are nurtured, and in the era of Japanese nail the smithing industry started as a farmer's side job also becomes a specialized smith.
燕三条
In the Meiji era, the experts of the forge rise sharply. Along with that, merchants start to trade in hardware products, utilizing rivers, "Blacksmith City, Tsubame Sanjo" will be known to the world. After the war, due to the introduction of molds, mass production of products progressed, the products made in Sanjo became not only widely distributed in the country but also come out of the country. Many manufacturers mainly in metalworking are gathered in Sanjo town now. Kitchen goods such as kitchen knives, kitchen goods, utensils, living goods, gardening goods, etc. are produced widely from the instruments craftsmen's tools and working tools.

Characteristic

There are many kitchen knives with a single word in sharpness, and its manufacturing processes range from forging, fire making, cutting, sharpening, quenching and tempering. Depending on the material, knives that craftsmen finish one by one manually in each process.
燕三条
On the other hand, there are many kitchen makers who pursue the balance between sharpness and durability and mainly produce kitchen knives that are easy to use for home use. Kitchen knives tend to look just like sharpness, but ease of cleaning and good cost performance are also important points. Tsubame Sanjo has many knife kitchen knives famous both in Japan and abroad, production is not catching up because of popularity, and it seems that there are also super - popular knives that take 1 to 2 years to reach.

Kitchen made with Tsubame Sanjo

Gifu Prefecture · Seki City -Origin of the world's three largest knives, which produced numerous swords

関市
Gifu prefecture · Seki City has developed a unique sword sword method of Japanese sword called "Kanbu" since ancient times, and has produced many famous swords.

history

Back in the Kamakura period, it is said that Sword "Heiwei" moved to Seki and began swordsmithing. Originally, there are abundant high-quality grinding soils and pine wood charcoal in the seki, and it is blessed with the clean water of the Nagaragawa River and Tsugu River, and seems to be the ideal land for Swordsmith. Let the excellent swordsmen gather one after another in this place after that. In the Muromachi era, the swordsmen exceed 300 people and the sword of Seki who is said to be "not broken, does not bend, will shred well" will spread its name across the country. In the world of warfare in the Warring States Period, many famous swords including "Seki no Sonoko" were born, and that unparalleled sharpness was loved by many warlords.
関市
After that, Seki prospered as a place of production of swords, born in this place, and the outstanding traditional technique nurtured over 700 years has been handed down to the modern knife and cutlery industry. Today, it is also counted as the world's third largest cutlery producing area, and is famous as a knife disposer where numerous kitchen makers line up eaves.

Characteristic

It is said that many knives produced in Seki originally use materials of high quality, pure iron steel (glasses). This old steel made of pure iron has been used for Japanese sword. However, steel is rusty because it contains a lot of carbon while excellent sharpness is required, and when you use it at home, you need to do the maintenance. In recent years, in Seki City, there have been many kitchen knife makers who aggressively pursue diverse product development that closely matches our lives, in line with the needs of the times. We incorporate contemporary feelings into traditional technology, and we are making cutting blades that can be used around the world while creating many new products.Reference: Seki Tourism Association HP etc.

Kitchen made by Seki

Osaka prefecture · Sakai city -Kitchen that the cooks love, Sakai knife

堺市
Osaka also has a specialty place of cutlery. It is a knife called "Sakai Knife (Sakai Outside Stool)" which is made in Sakai city and Osaka city center area.

history

There are numerous tombs, including the largest ancient burial mound in Japan "Emperor Nintoku" in this area, but it is thought that a large-scale civil engineering work was done in the built-up tomb era. During the construction of the ancient tomb, a lot of tools such as mulberry and skiing required for civil engineering work were produced. It is said that the craftsmen have since settled in Sakai's land to live and the technology of blacksmith has developed. When Astronomy 12 (1543) Portuguese guns and cigarettes arrived, the technique of Sakai Knife was utilized, and in the age of warring States Sakai became famous as a production area for guns. Demand for guns then declined with the end of the world of war. In the era of Tensho, instead of smoking cigarette smoking cigarette leaf "tobacco knife" will be made in Sakai. In the Edo period the Tokugawa shogunate will sell exclusively with the sign "Sakai pole" attached. As a result, the name of the sawing blade has spread all over the country. Even after that, the techniques of making excellent knives are inherited to craftsmen in this area, and until now many sharp knives are produced that professional chefs use. The share of business knives used by professionals made in Sakai is more than 90%! Even from the high proportion, I feel the pride of the sake-knife craftsmen who continues to make authentic kitchen knives that stick to sharpness and quality and the trust of the chefs who gets there.

Characteristic

Sakai Knife is made by bonding two different materials such as metal (soft iron) and blade (steel) to combine sharpness and durability. The iron which becomes the metal ingot is very soft and the steel used for the cutting edge part is steel which contains a lot of carbon and it becomes very hard when quenched. Together these two kinds of materials are knocked down while making a fire, and it will fit into the shape of a kitchen knife as it blends. In this way, by using hard material with the other part soft material, it does not break, it does not bend, a kitchen knife capable of cutting out prematurely is completed. The feature of the sawing knife is "sharpness" which is sharp anyway anyhow. It is produced by forging by skilled craftsmen who inherited the technique of tradition and sharpening technology. Mr. Oshima's kitchen knife has a reputation for its sharpness so that most of it is said to be a Sakai knife.Reference: Sakai Cutlery Commerce Industry Cooperative Association HP etc. 

Kagoshima prefecture · Tanegashima -Seed kitchen knife born from gun smithing

種子島

history

1543 Since the guns were brought in Tanegashima by the Portuguese people in the area, floride gun production flourished and the smithing technique called "gun smithing" developed. After that, along with the change of the era, what we make changes to a "scissors" or "kitchen knife" used at home, and its smithing technique has been handed down to Tanegashima's smithmakers until now. Currently, the items called "seed scissors" "seed kitchen knife" are designated as "traditional craft items" from Kagoshima prefecture and are highly evaluated as a specialty product of Tanegashima.
種子島

Characteristic

"Seed kitchen knife" usually handles hot iron carefully one by one, and it is forged over time. That feature is sharpness of its sharpness. The thin blade created by Tanegashima's traditional blacksmithing technique is delicate and can be surprisingly lightly cut. It is also sharp that I am highly evaluated by professional cooks and culinary researchers.
本種子包丁
Now the number of craftworkers that can be forged is decreasing, and the number of production is limited "seed kitchen knife". It is said that it is difficult to obtain it because you can not readily see a knife specialty shop.

Kitchen made in Tanegashima

 This time, as "Learning kitchen knife · extra edition", I introduced the famous place with the knife producing area, how was it? In each place there was a history that became a genealogy leading to the creation of the current knives. After all, knife making can not be done overnight. I felt once again that it is necessary that techniques of tradition that craftsmen have inherited from the previous generation and know-how are necessary. I would appreciate it if everyone can serve as a little knowledge related to kitchen knife. In addition, you can read all 4 articles "Learn Kitchen" from the link below. If you like, please have a look!