History of Making Japanese Knife in Sakai |
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| Sakai is most famous of making tradtional Japanese knives I Japan. There had been many craft-men of Japanese knives since A.C.1400. | ||
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Process of making Japanese knife - 3
Yaki-Namashi
| 1. After finishing "Sakitsuke" and cut off by Tagane, reheat the material in the kiln at the temperature of 700 degrees C. Then take it out when it heated in red. | 2. The material taken out is processed of the part of the handle with the machine hammer. | 3. Adjust the shape of as a kitchen knife. | |
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| 4. The processed kitchen knife is slowly cooled down in straw ashes at cold winter time to take off distortion inside the iron by soften the Hagane. That process is called "Yakinamashi"-work. | 7.The surface of the kitchen knife taken out of straw ashes is covered by oxide film, so take it off by hammering. |
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