JCRAFTS.com Top (Japanese Crafts) > Shop List YAMAMOTO HIDE KNIFE FACTORY

Research Collaboration　mikura Kita Shinchi Shop He is the only cutlery craftsman within Sakai who is also a swordsmith. These glost-fired and high quality kitchen knives are so well crafted, that professional Japanese chefs place their trust in them exclusively, refusing to use any other knife. Often called "Hide-san", he is so well known through all of Kansai, that it is said that any chef who doesn't know his name is not a true professional. 1987 Designated as a Traditional Artisan of the Sakai Hamono Cutlery 1999 Received an Award for the National Traditional Industrial Artisan's Creation/Shizuoka 2000 Received an Award for the National Traditional Industrial Artisan's Creation/Morioka, 2001 Ministry of Economy, Trade, and Industry Traditional Industrial Good Contribution to Industry Award 2002 National Traditional Artisan/Okinawa Award Received 2003 National Traditional Artisan/Fuji Award Received 2005 Sakai Hamono Works Contest Sakai Uchihamono Traditional Artisans Guild Chairman's Award/Daibu Award Received Second Parent & Child Exhibition National Traditional Crafts Center/Ikebukuro 2006 Hideaki and Shinichiro Yamamoto Third Parent and Child Exhibition National Traditional Crafts Center/Ikebukuro   A Few Others Were Chosen

The "HIDE" brand produces authentic Sakai knives that professional chefs and cooking artists worldwide have put their trust in for their own personal use. The "HIDE" was taken from the name of Hideaki Yamamoto, sword smith and traditional artisan of the Sakai Hamono cutlery. These professional-use cooking knives, lacquered noodle cutters, and other rare goods are sold directly to the consumer, and not by wholesale, making this an incredible collection. "Although I've used many knives, ultimately the most relaxed knives are the ones from Mr. Yamamoto. With careful attention to the weight, you'll understand the balance and the freshness of the cut just by holding it. If you want 10 knives, and you want all 10 of those knives to be of 100% quality, then your best bet is Mr. Yamamoto's knives.

Gold relief lacquer is a traditional technique that involves using lacquer to draw a picture or lettering, then while the lacquer has not yet dried, adding gold or silver metal power to established the front of the container. In this corner, we will feature a collaboration between 2 traditional artisans of differing genres. We'd like to introduce you to the artwork born from this collaboration, a new kitchen knife. ※Our goods can be used as a regular kitchen knife, but with the fine details such as the treated illustrations, we can also recommend you to enjoy them as fine pieces of decoration. Combining the traditional knife with other industry such as lacquer, inlay, fan lights, etc to create a new cutting tool The knives that go on exhibition have been artistically perfected to the highest degree, therefore they have a history of having been chosen for many various awards. He has entered the National Traditional Crafts exhibition 7 times and received 8 awards. He has received three awards from the Osaka Industrial Arts Exhibition He is the worker who has been given the charge of the wonderful ornamental lacquer decorations of one of Osaka's Traditional Industrial Arts, the "Osaka Buddha". He makes not just Buddhist altars, but accessories such as plaques, canes, ceramics, and flower vases.

This is not the fault of the foot, but rather the poor sharpness of the knife. For a knife with a poor cutting edge, you end up putting too much power into the cut, which causes the food to crumble. When cutting thin and soft foods like fish, meats, and tomato skin, a knife with a poor cut will often have to be re-sharpened many times over. Additionally, a poor knife loses its luster and becomes dull, loosing its freshness. A dull knife oxidizes quickly, which makes the food feel strange against your teeth and tongue, and takes away from the taste as well. The difference between the knives is explained by the western knife is double-sided, while the Japanese knife has a single cutting edge. The essence of the Japanese knife comes from the traditional art of Japanese sword-making. Though the process also utilizes those metallurgies used in blades and swords, the single-cutting edge is the primary construction used by professionals. Just as the food cultures of Japan and the west are different, so are the usage of the knife. While the fundamental usage of the western knife is to cut by swinging down, the Japanese knife cuts with a pulling motion. This is similar to the differences in sword usage between the Viking and the samurai. In recent years, knives have been made from various materials, including regular steel, stainless steel, and ceramics. The Japanese knife, which uses the same traditional techniques that forge Japanese swords, utilizes steel as the primary material. Within these materials, the blue-paper steel and the white-paper steel of Yasugi Steel are particularly famous. In order to create an excellent knife, good materials are necessary. But without the highest-quality of techniques to use those materials, even with good materials a great knife can't be made. Blue Paper Steel #1 is known as one of the finest of all steels. As it is extremely hard, it is very difficult to polish and sharpen - regular craftsmen are known to avoid working with it. It requires a very skilled level of craftsmanship. The Yamamoto swords use this Blue Paper Steel #1 to create the finest quality Japanese knife that a true cooking professional would support.

True Sharpening Work True sharpening cannot be accomplished without many years of experience and intuition. Every process requires an extremely important art of not letting the metal bend. The sharpening and forging process are repeated over and over many times. Feather Cloth Finish The Feather Cloth Finish is like make-up to a woman. With careful attention to detail, it is the most important process. Finally, the sharpness of the knife is tested against hair. A knife that cuts well is said to catch against hair.

Combining fine dining with an elegant club atmosphere, "mikura" has just opened a shop in the Deep Support Kita Shinchi area of Osaka. They are proficient in their fresh fish, tofu leaves, and tofu dishes, which make for an unmistakeably Japanese meal. It is a very popular shop, from tourist to foreign reporters. If you ever find yourself in Osaka, definintely pay them a visit. Fresh Fish - Tofu Leaves - Tofu mikura Kita Shinchi Shop Tel. 06-4796-0390 Post 530-0002 Osaka-shi Kita-ku Sonezaki Shinshi 1-5-23 Kaneda Bldg. 2F Hayakawa, head chef of "Fresh Fish - Tofu Leaves - Tofu", who from the training days of his youth until now has used countless knives.