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 - 7
Togi-Age & E-Tsuke
| 1. Sharpen the both sides and the edge of the blade until the edge becomes 0.5mm of thickness with rough grinding machine. | 2. Then, further sharpen the blade with fine grinding machine. | 3. Polish the blade with a grinding machine covered with bafu-cloth. The bafu-cloth is the one that emery is put on the cotton cloth. For your information, there are wooden polisher like a Japanese cedar, a bract and a camellia. | 4. Finally, verify whether there is no warp and no irregular sharpening in the blade. |
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| 5. Fix the kitchen knife on the stand, and polish the cutting blade
with a wet bamboo spatula and a wood chip attached with a powder of
emery. To improve the sharpness of the knife, sharpen up the blade from the back side to the front with a fine whetstone until the edge becomes the line of zero degree thickness. |
6. Burn the part of the handle of the knife with the gas burner to assemble the handle. The purpose is to prevent the handle from coming off. | 7. Insert the heated handle part of the knife into the wooden handle and drive it in with a wooden hammer. And the kitchen knife completed. |
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