Hi folks, this is my first post here, hopefully this is the right area but if not feel free to move it. I don't much about knife craftsmanship but I figure I'm not alone. Here's a tape I found in my local library on Japanese kitchen Cutlery.
1992, filmed in cooperation with Ikeda Knives, Ino Knives, Mizuno Forging, Alps Industrial Co. Ltd., Kiku Ichimonji Inc, Aritsugu Inc. and Warusan Setsuryoan. This 26 min documentary is narrated by Beth Lischeron and covers Japanese knives and knife making from the city of Sakai, Japan.
The BD (Breakdown of the tape)
Sakai's knifemaking and metal forging history
Knife making (types of knives, history, first stages of making the blade)
Second stage of Blade making/Blade hardening and finishing
Third stage of Blade making/Handle making
Overall an informative tape as you see a kitchen knife forged from scratch. The methods and technology influenced by traditional Japanese swordmaking and Western riflemaking, the same hybrid methods used to make bicycle tubing. No folders, swords, or tantos but one of the 200 patterns of kitchen cutlery. There's the history of Sakai and it's metalwork and comments on the chisel ground, quenching, heating process.
Each phase of the blade includes an interview of each person involved in production and there's a lot of interesting tidbits like each knife is meant to cut a particular food and each knife is burned
into its' handle. The hardest knife to construct being used to prepare octopus in restaurants requiring a springy quality and good edge holding. The tape ends with chefs and butchers preparing food and one butcher has a sword rack where three long knives hand.
Happy Holidays.
_______________________________________________
The preceding review does not reflect the views of the owners of this site.
1992, filmed in cooperation with Ikeda Knives, Ino Knives, Mizuno Forging, Alps Industrial Co. Ltd., Kiku Ichimonji Inc, Aritsugu Inc. and Warusan Setsuryoan. This 26 min documentary is narrated by Beth Lischeron and covers Japanese knives and knife making from the city of Sakai, Japan.
The BD (Breakdown of the tape)
Sakai's knifemaking and metal forging history
Knife making (types of knives, history, first stages of making the blade)
Second stage of Blade making/Blade hardening and finishing
Third stage of Blade making/Handle making
Overall an informative tape as you see a kitchen knife forged from scratch. The methods and technology influenced by traditional Japanese swordmaking and Western riflemaking, the same hybrid methods used to make bicycle tubing. No folders, swords, or tantos but one of the 200 patterns of kitchen cutlery. There's the history of Sakai and it's metalwork and comments on the chisel ground, quenching, heating process.
Each phase of the blade includes an interview of each person involved in production and there's a lot of interesting tidbits like each knife is meant to cut a particular food and each knife is burned
into its' handle. The hardest knife to construct being used to prepare octopus in restaurants requiring a springy quality and good edge holding. The tape ends with chefs and butchers preparing food and one butcher has a sword rack where three long knives hand.
Happy Holidays.
_______________________________________________
The preceding review does not reflect the views of the owners of this site.
