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. | ||
| Process-1 | Process-2 | Process-3 | Process-4 | Process-5 | Process-6 | Process-7 |
Process of making Japanese knife - 5
Yaki-Ire
| 1. After removing oil and dirt from the kitchen knife, coat it with the mud water to prevent from uneven. The purpose of this is to harden it evenly quickly by attracting water at once when putting it in water, and preventing the bubble. "Yakiire" is necessary for hardening Hagane. | 2. The kitchen knife coated with the mud water is dried up with remaining heat in the back of the kiln. The soil which is not taken off when heated is needed. The soil in the mud water comes from a mountain and mixed with powder of the pine charcoal and the powder of the whetstone a little | 3. In hardening (Yakiire), heats it up to 750-800? with the charcoal fire or coke. | 4. The moment of "Yakiire". Quenching work is the most tense moment. The water used for quenching uses the one that the bleaching powder (chlorine) was removed. |
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