Japanese web info list

[simona]

Peeling knives, I know there was mukimono and kawamuki, but also there's kawatori, which looks like a very tall short kamagata usuba shaped santoku. They're 70-90mm long, and look 45mm tall

かわとり包丁

皮とり包丁

石川県鶴来の創業安政の鋸匠・六代目池田徳平（いけだとくべい）「池田徳平鋸製作所」です。

ikedatokubei.com

View attachment 259060

There is one for peanuts here if anyone wants to try.

check bost

 

[refcast]

https://item.rakuten.co.jp/honmamon-r/hw_my300/

軟鉄と鋼の鍛接跡の“地境”がある。

稀に、この地境に微かな隙間がみられるが、 包丁の硬度を高めるために、

職人が“低温で丁寧に鍛接した証”である

There is a “ground boundary” of forging marks of soft iron and steel. In rare cases, a slight gap can be seen in this boundary, but in order to increase the hardness of the knife, It is proof that the craftsman carefully forged at a low temperature.

 

[refcast]

Japanese kitchen knife terminology or glossary again, with the lamination line name too. More detail than I normally see on the English web

和包丁の名称と役割 - 堺の刃物屋さん こかじ

 

[refcast]

Some old style knives have heels shorter than the middle of the blade. Kind of awkward to use, but more curve makes things slice easier. Puts more weight toward the tip, and encourages the knife to follow the arc. A style of Tokyo nakiri I think, have this.

Also, when doing initial ura work, the uraoshi line can make contact everywhere except one spot in the middle of the blade. First, bend the knife away from the ura, so that part of the ura can be sharpened to establish the line. Then straighten back, and sharpen as normal. Use a flat plat as reference. This helps to avoid hammering the iron.

I think this can also be done to make the uraoshi sharpen more evenly, by bending and thickening the uraoshi line where it's thin, but I haven't tried that yet. I've only done it where the line is non-existent, and no uraoshi means duburring cannot be done unless the knife sharpened with a back bevel

 

[refcast]

Japanese fish butchery/processing supply store

株式会社マルマン佐藤　伝統刃物　手づくり　打刃物　水産加工用刃物・包丁

肥料　株式会社キング　自然満喫屋にお任せください！

www.maruman-sato.co.jp

 

[refcast]

Sharpening and kitchen knife blog

砥ぎ好きのブログ

 

[Choppin]

Sharpening and kitchen knife blog

砥ぎ好きのブログ

lots of restoring porn... love it

 

[simona]

@ work

Okubo Blacksmith_Yoshimasa Okubo | Field Forging | Free Forging​

 

[timebard]

@ work

Okubo Blacksmith_Yoshimasa Okubo | Field Forging | Free Forging​

I've got a custom Okubo nakiri on order through Michael so thanks for sharing this! Would have been nice if more of the translation was there but fun to watch the process all the same.

 

[simona]

日本人の美の心！日本の色【伝統色のいろは】

日本人の美の心である日本の色（伝統色・和色）の名前の由来や読み方、カラーコードを紹介するサイト。英語版の説明あり。485色の由来。

irocore.com

is a directory of Japanese colours, with RGB CMYK and HEX codes; some historical observations as to the origins of the names and uses, primarily in dyeing. A sort of Japanese https://www.pantone.com/
Thoughts were around the colour descriptions of Jnats.

 

[Logan A.]

Really cool knives from a unique maker, Amano Hamono. I did a brief translate of his website and he takes orders if you call. I just don’t have the Japanese speaking background to make that happen. Maybe one of you does

天野刃物工房

 

[kinglukas38]

Really cool knives from a unique maker, Amano Hamono. I did a brief translate of his website and he takes orders if you call. I just don’t have the Japanese speaking background to make that happen. Maybe one of you does

天野刃物工房

Those are some tasty looking squiggles, natas look quite cool

 

[refcast]

https://www.youtube.com/@naturalwhetstones/videos

In depth Jnat video reviews and identification in English . . . One of the best I've ever seen, even in Japanese

@ethompson

 

[refcast]

Kanji pedia

漢字ペディア　漢字や言葉の意味を調べてみよう！

漢字ペディアで漢字や言葉の意味を調べてみよう！漢字や言葉をはじめ、漢語だけでなく和語やことわざ、慣用句なども調べることができます。

www.kanjipedia.jp

 

[refcast]

Jnat traditional hand saw demonstration at 4:56

 

[simona]

The Iwaskai legacy passing on to the younger generation.

 

[refcast]

Google image search, showing related images, seems to be a really great way to find related topics. Google search in Japanese usually just sucks. . . It only seems to index a couple of things in the regular manner. So I google search blacksmith and kitchen knife kanji, then go to images and click and click to find new info

 

[simona]

Shotaro Nomura @ work

 

[simona]

天然砥石：大荒 - 天然砥石専門店　御吉兆 桃渓

兵庫県下唯一の砥石専門店、御吉兆・本舗 桃渓。希少な天然砥石を多く取りそろえ、ビギナーの方からプロの方まで、きっとご満足頂けます。

gokitcyou.shop-pro.jp

Jnat merchant, unfortunately does not ship overseas

 

[Lurkernomore]

https://item.rakuten.co.jp/honmamon-r/hw_my300/

軟鉄と鋼の鍛接跡の“地境”がある。

稀に、この地境に微かな隙間がみられるが、 包丁の硬度を高めるために、

職人が“低温で丁寧に鍛接した証”である

There is a “ground boundary” of forging marks of soft iron and steel. In rare cases, a slight gap can be seen in this boundary, but in order to increase the hardness of the knife, It is proof that the craftsman carefully forged at a low temperature.

View attachment 262271

Ground boundary is a mistranslation. Ground refers to the mild steel layer of the blade, called 地金 jigane (vs 鋼 hagane). Jizakai then means the border (sakai) line where mild steel and carbon steel meet.
The people I work with never use jizakaki though, they only refer to the whole mild steel area on the back as Jiai and to the weld itself as kaisaki 開先 which means something like welding groove.

It’s not supposed to come apart but it does happen and it doesn’t actually matter at all but on the export market people tend to get their panties in a twist about it pretty hard. I’d trust a smith with the occasional aike (cold shut spot/ not properly welded spot) more than the ones who it never happens to. The latter mostly go at very high temperatures that negatively affect the steel during forging and forge welding.

 

[Lurkernomore]

Excuse the double post but I’d also like to share a resource (that’s probably well known already):

The best resource on Sakai knives and sharpening in my opinion is the suishin blog.

日々修行 | 大阪 堺 酔心 SUISIN

Japanese kitchen Knife

suisin.co.jp

or

hibishugyo(blog) – SUISIN World

Japanese kitchen Knife

world.suisin.co.jp

Aoki Tatsuya is great at sharpening and explaining things. The blog also illustrates the quality of high end Sakai knives very well.

 

[refcast]

When Tsushima break (could be an aoto, but more likely a Tsushima due to no patterning)

天然砥石 重さ894g 大工道具 彫刻刀 小刀 刃物 ... - Yahoo!オークション

天然砥石　重さ894g　大工道具　彫刻刀　小刀　刃物　鋏　ノミ　研磨　研ぎ石　手入れ　道具　カケ　汚れ有　自然石 サイズ 幅約21.5cm　奥行約4.6cm　高さ約4cm　 　　　　　　　　　　　　 重量 894ｇ（細かいのも含めて）　 　　 その他 画像７に濡らした状態の写真あり 　　 状態評価ランク B 　 　　　　　　　　　　　 注意事項 汚れキズあり 　　　　　　　　　　　　　　　　 出品者のコメント(参考までに)： 材石、硬さ等は知識不足の為 詳細不明です。拡大画像載せてありますのでご覧ください

page.auctions.yahoo.co.jp

 

[refcast]

Knife to make kamaboko fish paste

付け包丁

 

[simona]

Knife to make kamaboko fish paste

付け包丁
View attachment 271484

what is it and how does it taste?

 

[refcast]

@simona
I've only had store bought kamaboko, but it's tastes mild, sweet and savory. Almost like a sausage? Not quite. Different kind of fat. There's usually some sort of starch too.

 

[simona]

is a film about Minomo Kijaya.

 

[simona]

Not quite Japanese web info, but along similar lines; an extensive blog account of a trip to Jnat mines and various smiths, well photographed if a little travel diary'ish

The biggest adventure of my life - Prelude (Part 1)

Hello! I hope that this post will be able to make up for a very long time when I didn't post anything. I believe that the story I want to ...

wabocho.blogspot.com

 

[ethompson]

Not quite Japanese web info, but along similar lines; an extensive blog account of a trip to nat mines and various smiths, well photographed if a little travel diary'ish

The biggest adventure of my life - Prelude (Part 1)

Hello! I hope that this post will be able to make up for a very long time when I didn't post anything. I believe that the story I want to ...

wabocho.blogspot.com

His restoration posts are next level too

 

[simona]

His restoration posts are next level too

Damn, just read the deba post!

 

[simona]

are musings on the kiridashi. Auto translate actually does an ok job.

edit: quite a good channel on YouTube, with a lot of films around woodworking and associated tools.