Sakai UchihamonoSakai Forged Blades
Gun, cigarette were transmitted by middle part, Portuguese of the 16th century. Because "cigarette kitchen knife" which ticked away tobacco leaves came to be made in Sakai in the latter half of the 16th century, and Tokugawa shogunate government gave Sakai seal of quality proof called "hallmark" and admitted monopoly, the sharpness and fame of Sakai knife opened to whole country each place.
In the middle of Edo era, kitchen knife appeared, and various kitchen knives came to be made afterwards.
Guns and tobacco were introduced into Japan in the middle of the 16th century by the Portuguese. By the end of that century, small tobacco knives were being forged in Sakai and the Tokugawa Shogunate awarded the forgers of Sakai a special seal of approval and guarantee of their quality.
Sakai was also granted exclusive selling rights and the reputation of the cutting edge of Sakai Uchihamono spread throughout the land as a result. Then in the middle of the Edo period (1600-1868), the deba-bocho or pointed knife appeared and was followed by knives of every description, mainly used in the preparation of food.
Japanese cooks have a complete range of kitchen knives for every purpose and most of those are said to have Sakai Uchihamono. The special feature of these knives is the finely ground edge and point and their reputation is as good as ever.
|Industrial art object name
||Hit boundary; of pike conger
|Classification of industrial art object
|Main production area
||Osaka / Sakai-shi, Osaka-shi
|The designation date
||March 5, 1982
■local production associations
Association of Sakai knife commerce and industry cooperative association society
1-1-30, Zaimokuchonishi, Sakai-ku, Sakai-shi, Osaka
Sakai Kyoto Museum of Traditional Industry
■Associated exhibit space, facility
Kitchen knife of chef has kitchen knife depending on use equal in various ways so that most are said to be Sakai Uchihamono. It features the whetted point of a sword.
There are Sakai knives for every use, as evidenced by the fact that most chefs use one. Their common feature are the well-sharpened edges.
How to make
As for the Sakai Uchihamono, the feature is that we do forge welding and make metal and blade iron. As for iron becoming metal, shear steel becoming the point of a sword with extremely soft steel quenches with steel which carbon was included in a lot, and it is the firm point of a sword. As soft metal joins to the hard point of a sword and is forged, we are sharp well without turning without compromising.
Sakaia uchihamono is characteristically made by welding together soft steel (jigane) and hard steel (hagane). The iron to be made into “jigane” is a very soft steel while the steel used for “hagane” contains a great amount of carbon and has been hardened by tempering. Since the hard hagane and the soft jigane are forged together, the knife will cut well without bending nor breaking.