2025年　9/17

 
 
焼入れを終えた包丁をベルトで研ぎ上げた後、親方の刀の鍛錬を見学。
さすがの沸かしで、鉄を無駄に燃やすことなく鍛錬を終える。
刀鍛冶の世界では「炭切り3年、向こう槌10年、沸かしは一生」と言われるほど厳しい修行が求められる。親方が積み上げてきた努力の証が見えた。
その後、仕上げ研ぎを済ませ、注文者へ進捗を報告する。
古刀を思わせる木目肌が随所に見られ、斬れ味が期待できる。
次回は銘切り、柄付けを予定。
 
After finishing the belt polishing of the quenched knife, I observed my master’s sword forging.
With his remarkable skill in wakashi (heating control), he completed the forging without wasting any steel.
In the world of swordsmithing, it is said: “Three years to cut charcoal, ten years on the hammer, a lifetime for wakashi.” Such words show how demanding the craft is. In his work, I could clearly see the proof of my master’s lifelong dedication and effort.
Afterward, I completed the final polishing and reported the progress to the client.
The surface revealed mokume-hada (wood-grain pattern) reminiscent of old swords.
Next, I plan to proceed with inscribing the signature and attaching the handle.
 
 
 
 
 
 
 

2025年　9/14

 
 
まだ暗い早朝のうちに、7寸と4寸の計3本を焼入れ。
この鐵はやはり熱に対する反応が良く、狙い通りの焼きがばっちり入った。
確認のため刃部にヤスリを掛け硬度を試したが、問題は見られない。
進捗状況と焼入れ成功の旨を、注文者へご報告する。
 
In the still-dark early morning, I quenched three blades—one 7-sun and two 4-sun.
As expected, this steel responded well to the heat, and the hardening went exactly as intended.
To confirm, I tested the edge with a file for hardness, and no issues were found.
I will report the progress and the successful quenching to the client.
 
 
 
 
 
 

2025年　9/12

 
 
6時より炭を切り、7寸と4寸の計3本の火造りを行う。
次回は、この3本の焼入れを行う予定。
その後、ベルト研ぎを済ませて昼食。
親方の津山のご友人からいただいた新米を炊き、皆で食す。
非常に甘みが強く、大変美味しかった。
心より感謝いたします。
 
carried out the forging of three blades—one 7-sun and two 4-sun.
Next time, I plan to proceed with the quenching of these three blades.
Afterward, I finished the belt polishing and had lunch.
We cooked freshly harvested rice, kindly gifted by my master’s friend in Tsuyama, and shared it together.
It had an exceptional sweetness and was truly delicious.
My heartfelt thanks.

 

 
 
 
 
 
 

2025年　9/10

 
 
朝から炭を切り鍛錬と素延べを行う。
先日焼き入れた3本のベルト研ぎを進めていたところ、大雨に見舞われ中断。
通路は川のようになり、急いで炭袋を片付ける。
雨は小一時間ほどで上がり、その後ベルト研ぎを無事に済ませる。
 
From the morning, I cut charcoal and carried out forging and sunobe.
While working on belt grinding three blades that had been quenched the other day, a sudden downpour forced me to stop.
The passageway turned into a river, and I hurried to put away the charcoal bags.
After about an hour the rain let up, and I was able to finish the belt grinding.
 
 
 
 
 
 
 
 

2025年　9/7

 
 

妻と子が順に体調を崩し、看病に追われていたが無事に回復。ようやく鍛冶場へ。
わずかな期間であっても、朝方はずいぶん涼しくなっており仕事が捗る。
早速炭を切り、傷んでいた梃子棒を直し、先週と同じ鉧から取れた2㎏の玉鋼を鍛錬する。

午後には来客があり、一人は製鉄所勤務とのことで、昔を思い出しながら話が弾み、楽しい時間を過ごすことができた。
その後、筋切包丁とペティナイフの計3本を焼き入れ。しっかりと焼きが入り、金筋のような働きも現れている。次回、砥ぎにかかるのが楽しみだ。


My wife and child had fallen ill one after the other, and I was busy looking after them. Now that they have safely recovered, I was finally able to return to the forge.

Even after only a short break, the mornings have grown noticeably cooler. I cut charcoal, repaired a worn lever bar, and forged 2 kilograms of tamahagane taken from the same kera as last week.

In the afternoon I had visitors, one of whom works at a steel mill. Reminiscing about the old days, our conversation flowed easily and I enjoyed the time together.
Afterward, I quenched three blades—a sujigiri knife and two petty knives. The quenching went perfectly, producing activity reminiscent of kinsuji.
I look forward to sharpening them next time.

 
 
 
 
 
 

2025年　8/31

 
 
6時より親方の鍛錬を見学。
丁寧な仕事ぶりで「絶対に疵を出さない」という強い信念が伝わってきた。
その後、昨日の筋引き包丁とペティナイフの火造りを終える。
焼入れは、雨の降り具合と日没の時刻を見計らって行う予定である。

At 6 o’clock, I observed my master’s forging.
From his meticulous work, I felt a strong conviction: “Never produce a defective piece.”
Afterward, I completed the forging of the sujihiki and petty knife begun yesterday.
The quenching will be carried out with careful attention to the timing of the rainfall and the setting sun.
 
 
 
 
 
 
 

2025年　8/30

 
 
早朝より炭を2俵切り、筋引き包丁とペティナイフに仕立てる為に素延べを進める。
火造りは明日を予定。
その後、炭が90俵入荷し、弟子全員で置き場へと運び入れる。
親方のおかげで炭に困ることはなく、一度に大量の仕入れが可能である。
おそらく、我が鍛冶場ほどの炭を消費しているところは日本でも稀だろう。

Early in the morning, I cut 2 bales of charcoal and finished the sunobe forging.
The steel prepared today will be made into a sujihiki and a petty knife tomorrow.
Later, 90 bales of charcoal arrived, and all the apprentices carried them to the storage area.
Thanks to my master, we never run short of charcoal and can purchase it in large quantities at once.
I believe there is hardly another forge in Japan that consumes as much charcoal as ours.
 
 
 
 
 
 
 

2025年　8/29

 
 
午前中に余った玉鋼でアテ（テコ棒補修材）を作成した。
その後、兄弟子が鍛錬する姿を横目に、ミニ包丁3本を研ぎ上げた。
仕上がりは2寸や3寸と小ぶりだが、切れ味は申し分ない。
 
In the morning, I used the leftover tamahagane to make an ate (a repair piece for the lever bar).
After that, while glancing at my senior disciple’s forging work, I finished sharpening three mini knives.
Although the finished blades are only two or three sun in length, their sharpness leaves nothing to be desired.
 
 
 
 
 
 
 

2025年　8/27

 
 
朝6時より炭を3俵切り、鍛錬を開始。
今回の鐵は、粘りのある中国山地のものと、高炭素で硬さのある青森のものを混ぜ合わせた、まさに良いとこ取りを狙った素材である。
折り返し鍛錬には苦労する硬さだが、その分、仕上がりが楽しみだ。
 
At 6 a.m., I cut three sacks of charcoal and began forging.
This iron is a blend of two types: one from the Chūgoku Mountains, known for its toughness, and another from Aomori, rich in carbon and hardness—a combination expected to bring out the best of both.
Its hardness makes the folding process demanding, but that only heightens my anticipation for the final result.
 
 
 
 
 
 
 

2025年　8/23

 
 
3本のうち残り1本のベルト砥ぎを進めていたところ、刃中に疵のようなものを確認したため、切断して短い包丁2本に変更する。切れ味には影響は出ないが、品質は常に最上級を求め提供したいと考える。お金をいただく以上、妥協は許されない。この2本は果物ナイフとして販売する予定。

 

While progressing with the belt grinding of the remaining one of the three knives, I noticed a flaw within the blade. Therefore, I decided to cut it and turn it into two 3-inch knives. This will not affect the sharpness, but I always aim to provide the highest quality. Since payment has been received, compromise is not an option. These two knives are planned to be sold as fruit knives.

 
 
 
 
 
 

2025年　8/22

 
 
先日焼き入れを行った3本の文化包丁のうち、2本のベルト砥ぎと仕上げ砥ぎを完了した。 厚紙やチラシで切れ味を確認するが、やはり砂鉄から作った玉鋼の包丁は圧倒的な切れ味を誇る。 実績ベースでは10年使ってもわずか1mmしか摩耗せず、まさに100年以上愛用できる究極の逸品だ。
 
 
Of the three bunka knives that were heat-treated recently, I have completed the belt grinding and finishing on two of them.

Testing the sharpness on cardboard and flyers confirms that the tamahagane knives made from Japanese iron sand deliver truly exceptional cutting performance.
Based on actual use, they wear only about 1 mm over ten years, making them, quite literally, ultimate knives that can be cherished for over a century.

 

 
 
 
 
 

2025年　8/20

 
 
残暑の厳しさで汗が吹き出す中、6寸と7寸の文化包丁、計3本の火造りを行う。
続いて土置き、そして焼入れへ
3本はいずれも同じ鐵を用い、同条件で焼き入れを行ったが不思議なことに1本だけ想定よりも高い焼き場となった。
こうした違いが生まれるのが実に興味深い。
だからこそ鍛冶は面白くて仕方がなく、一生研究し続けたいと思う。
 

In the lingering summer heat, with sweat pouring down, I forged three culture knives—two six-inch and one seven-inch.
Afterwards, I applied the clay and moved on to quenching.
Although all three were made from the same steel and quenched under the same conditions, strangely enough, one of them reached a higher temperature than expected.
It is truly fascinating how such differences arise.
This is precisely what makes smithing so captivating, and why I feel I could devote my entire life to studying it.
 
 
 
 
 
 
 

2025年　8/17

 
 
本日は親方の鍛錬を見学させていただいた。
玉鋼の手入れから始まり、荒火造りまでを、流れるような速さで次々と進めていかれる。
その動きは無駄がなく洗練されている一方で、常に丁寧さがあり、決して手を抜かず「一級品をつくる」という揺るぎない信念が伝わってくる。
改めて、親方の「日本一」と称される技術力の背景を実感した。
一挙手一投足を学び取り、自分も必ずその技術を身につけるのだと、心も身体も熱く奮い立った。
 

Today, I had the opportunity to observe my master’s forging.
From the preparation of the tamahagane, through “nage-tsugi” (throw-welding), forging, elongation, and rough fire-shaping, he carried out each step with remarkable speed and fluidity.
Every movement was free of waste, refined yet meticulous, never cutting corners, and imbued with an unwavering conviction: to create only the finest work.
It was a moment that reaffirmed for me the true source of my master’s reputation as one of Japan’s foremost craftsmen.
By absorbing each and every gesture, I am determined to one day make his peerless skills my own. My heart and spirit burned with renewed resolve.

 

 
 
 
 
 

2025年　8/16

 
 

昨日に続いて作業を進め、荒火造りまでを完了。
順調に進めば、1.5kgの玉鋼から6寸包丁の材料を3本分取ることができそうだ。
これは「沸かし」の技術が少しずつ上達している証であり、日々の努力が形となって表れてとても嬉しく感じる。

午後からは、先日鍛えた7寸出刃包丁の砥ぎに取りかかる。
ところが疵のようなものが見えたため削り取り、結果として平造りの文化包丁へと軌道修正することになった。
今回の経験を糧とし、さらに確かな技術を身につけていきたい。

 

Continuing from yesterday, I carried on with the work and completed the rough forging.
If all goes smoothly, I should be able to produce material for three 6-sun kitchen knives from 1.5 kg of tamahagane.
This is proof that my wakashi technique is gradually improving, and I feel truly gratified to see my daily efforts taking shape in this way.

In the afternoon, I began polishing the 7-sun deba knife I had forged the other day.
However, what seemed to be a flaw appeared, and after grinding it away, the piece was redirected into a hirazukuri style bunka knife.
I will take this experience as nourishment and continue striving to cultivate ever more reliable craftsmanship.

 
 
 
 
 

2025年　8/15

 
 
空が明るくなり始めた早朝、炭を4俵切って鍛錬を開始。
本日は35℃を超える予報のため、火を使う作業は短時間にとどめる。
先日作った梃子棒に1.5kgの玉鋼を取り付け、4回の鍛錬を行う。
雰囲気温度が42℃まで上がった10時を目安に、焼けた炭を片付ける。
この鐵は非常に粘り強く、折り返すのに苦労する。逆に言えば、切れ味の長持ちする良質な材質である。
 
 
In the early morning, as the sky begins to brighten,
I start forging after cutting four bales of charcoal.
With temperatures expected to exceed 35°C today,
fire-related work is kept brief.
I attach 1.5kg of Tamahagane to the lever bar I made the other day
and carry out four rounds of forging.
By 10 a.m., when the ambient temperature reaches 42°C,
I put away the heated charcoal.
This steel is extremely resilient,
making folding it a challenge.
But that very quality ensures a long-lasting sharpness.
 
 
 
 
 
 
 

　2025年　8/12

 
 
本日は梃子棒作りからスタート。
前回製作した玉鋼を用い、1.2kgの梃子棒が完成する。
その後、来客対応を挟み、先日鍛えた6寸文化包丁を研ぎ上げる。
鍛え肌が鮮明に現れ、日本刀の風格を備えた包丁となった。
切れ味テストも良好で、仕上がりに満足している。
 
Today began with making a teko-bō (lever rod).
Using the tamahagane produced last time, I completed a 1.2 kg teko-bō.
After attending to a visitor, I finished sharpening the 6-sun (approximately 18 cm) bunka knife forged the other day.
The forging pattern emerged clearly, giving the knife the dignified presence of a Japanese sword.
The cutting test went well, and I am very satisfied with the result.
 
 
 
 
 
 
 

　2025年　8/10

 
 
明け方5時から炭を4俵切り、6.5kgの鉧を処理して約3kgの玉鋼を作る。
今回は梃子棒が傷んでいるため、この玉鋼はすべて梃子棒の材料に充てる。
さらに、万が一に備え予備の梃子棒も用意する予定だ。
鍛冶職人の道具はほとんどが手作りで、個々の身体に合わせて仕立てられている。
世界に一つだけの道具のため替えはなく、壊れても自ら修理するスキルが求められる。
 
 
Starting at 5 a.m., cut through four bales of charcoal and process 6.5 kg of ingots to produce about 3 kg of tamahagane.
Since the lever bars are worn out this time, all of this tamahagane will be used as material for the lever bars.
Additionally, spare lever bars will be prepared just in case.
Most of a blacksmith’s tools are handmade and customized to fit the individual’s body.
Because these tools are one of a kind, there are no replacements, and the skill to repair them personally is essential when they break.

 

 
 
 
 

　2025年　8/8

 

久しぶりの雨の中、妻と子どもを送り届けて鍛冶場へ。
雨のせいか、それとも立秋を過ぎたからか、空気はひんやりと心地よい。
鍛冶場では、兄弟子が8寸大型包丁の火造りを行っており、その横で、5寸文化包丁の仕上げ砥ぎを静かに進める。
砥いでいてもこの鐵の素晴らしさが伝わってくる。硬さと粘りを併せ持ち、さらに美しい木目肌が浮かび上がってきた為、古刀に勝るとも劣らないと確信する。
その後、包丁を納品に伺うと、お客様がその場で試し切りをされた。
一太刀入れた瞬間、目を見開き、笑顔と共に「ものすごい切れ味です」と感動の声。
その言葉が胸に響き、自分の技術が届いたことを実感した。

 

In the midst of the first rain in a long while, I dropped my wife and child off before heading to the forge.
Perhaps it was the rain, or perhaps the passing of Risshū* had brought it on, but the air was cool and refreshing.
At the forge, my senior apprentice was at work, fire-forging a large 8-sun kitchen knife.
Beside him, I quietly set about the final polishing of a 5-sun bunka knife.
Even as I worked, the excellence of this iron revealed itself—possessing both hardness and resilience, with a beautiful grain pattern emerging on its surface.
I felt certain it could rival, if not surpass, the finest antique swords.
Later, I delivered the knife to its new owner. They tested it on the spot, and the moment the blade met the material, their eyes widened.
A smile broke across their face as they exclaimed, “The sharpness is incredible!”
Those words struck deep in my heart, affirming that my craft had truly reached them.

 

 
 
 
 

　2025年　8/6

 

妻と子供たちを送り出し、鍛冶場へ向かう。
今日の長船は空高く、真夏の陽射しが照りつける。気温は38度もあり、立っているだけで汗が流れるような暑さだ。
午前中は7寸の出刃包丁2本を火造りし、午後からは土を置いて焼入れ。
日差しが眩しい鍛冶場の中、温度をぴたりと合わせ、狙い通り高く鮮やかな焼き場が浮かび上がる。
この鐵は感度に優れ、粘り強い。
折れず曲がらずよく切れて尚且つ美しい刀造りに向いている。

 

After sending off my wife and children, I headed to the forge.
Today in Osafune, the sky rose high and the midsummer sun beat down. At 38 degrees Celsius, the heat was intense enough to make sweat stream down just from standing still.
In the morning, I forged two 7-sun deba knives, and in the afternoon, I applied the clay and carried out the quenching.
Inside the forge, filled with dazzling sunlight, I matched the temperature precisely, and as intended, a tall and vivid hamon appeared.
This iron is highly responsive and remarkably tough — resistant to breaking or bending, capable of superb sharpness, and perfectly suited for crafting a blade of true beauty.

 

 
 
 

　2025年　8/3

 

朝6時過ぎに鍛冶場へ到着し、包丁の素延べと火造りを開始する。
今回使用した砂鉄は中国地方産のもので、非常に粘り強く、切っ先を落とそうとしてもなかなか切断できない。7月初旬に使ったものと同じ産地の砂鉄であるが、特性に違いがありとても興味深い。包丁よりも、どちらかといえば刀向きの材質であると感じた。
7寸文化包丁と出刃包丁の火造りに取りかかるも熱中症アラートが発令されたため、やむなく作業を中断。
午後からは来客対応があり、向こう槌による公開鍛錬を披露する。鍛錬を重ねるごとに手の皮も厚くなり、刀工試験への備えとしても着実に力を蓄えている。

 

I arrived at the forge shortly after 6:00 a.m. and began the initial shaping and forging of the kitchen knives.

The iron sand used on this day was sourced from the Chūgoku region of Japan. It possessed remarkable toughness—so much so that even when attempting to cut off the tip, it resisted separation. Although it was from the same origin as the iron sand used in early July, its texture and appearance were noticeably different, making it all the more fascinating. I found the material more suited to swordsmithing than to kitchen knives.

I began forging a 7-sun bunka knife and a deba knife, but had to halt work due to the issuance of a heatstroke alert.

In the afternoon, visitors arrived at the forge, and I conducted a demonstration using a traditional assisted forging method, with a striker on the opposite side of the anvil. With each day of practice, the skin on my hands grows thicker, and I steadily prepare myself for the upcoming swordsmith certification exam.

 

 
 
 

　2025年　8/1

 

親方が鐵の祖・金屋子神社へ月参りの参拝に向かわれたため、この日は弟子だけで修業を行う。
毎月恒例の展示場の掃除から始め、休憩所、鍛錬所、火造り小屋、手洗い場、トイレと順に清掃を行う。その後、道具や火床の手入れ、機械ハンマーへの給脂を実施。
午後からは先日ベルトサンダーで粗砥ぎを終えた6寸文化包丁の仕上げ砥ぎを始めるも保育園から長女の体調不良の連絡が入り、急遽迎えに行くこととなり帰路につく。

 

As our master made his monthly pilgrimage to Kanayago Shrine, the revered origin of iron craftsmanship, the day's training was carried out solely by the apprentices.

The day began with the customary cleaning of the exhibition hall, followed in order by the rest area, forging hall, smithing shed, wash station, and restroom. Maintenance of tools and the forge, as well as lubrication of the mechanical hammer, were then performed.

In the afternoon, I commenced the final honing of a 6-sun Bunka knife, previously rough-ground using a belt sander. However, I received a call from the nursery reporting my eldest daughter's sudden illness, prompting me to leave at once and return home.

 

 
 
 

　2025年　7/29

 

早朝6時より3俵の炭を切り、鍛錬の準備を開始する。
親方のおかげで、他の刀鍛冶が欲しくても手に入らない炭が、置き場から溢れるほど山積みになっている。
この炭は、昨年炭焼き職人が焼いてくれたもので、秋になれば今年分の炭を焼いて納品していただく予定とのこと。大切に使わせていただきます。
炭がなければ、刀鍛冶は何もできない。
雑炭で鍛錬を行う刀鍛冶もいると聞くが、松炭でなければ火力が足りず、鐵内部の不純物が飛ばしきれずに残り、傷や膨れが頻発するであろう。
前職の製鉄所でも学んだが、近代製鉄で用いるコークスでは鍛錬中の炭素量の調整ができないため、これも作刀には向かない。
ここ備前長船が「日本刀の聖地」と呼ばれるようになったのも、中国山地で採れる良質な砂鉄と松炭の存在があってこそだろう。
刀づくりが盛んな地域は、同じように環境が整っており、いわば地産地消のようなものだと思われる。

 

At 6 a.m., I began preparing for forging by cutting three bales of charcoal.
Thanks to my master, we have a stockpile of charcoal so large that it's overflowing from the storage area—something other swordsmiths can only dream of obtaining.
This charcoal was made last year by a skilled charcoal burner, and more is scheduled to be delivered this autumn once the new batch is made.

Without charcoal, a swordsmith can do nothing.
I've heard that some smiths use low-grade charcoal, but without pine charcoal, the fire doesn't get hot enough to drive out the impurities in the steel, resulting in frequent flaws or blisters.

I also learned this during my time at a modern steelworks: coke, commonly used in modern steelmaking, is unsuitable for sword forging because it doesn't allow for precise control of the carbon content during the process.

Bizen Osafune likely came to be known as a sacred land for Japanese swords precisely because of the locally available high-quality iron sand from the Chugoku Mountains and pine charcoal.
Other regions famous for sword-making share this trait—ideal natural conditions. It’s what you might call true “local production for local consumption.”

 

 
 
 

2025年　7/27

 

早朝5時30分より準備を開始し、6時ちょうどに炉に火を入れる。
本日は、5キロ強の鉧を半分に切断し、まとめたのち投げ継ぎ、さらに折り返し鍛錬へと進める。
鍛錬の仮付けは、刀工試験を想定して、弟弟子に向こう槌を任せて行う。しっかりと鍛接ができており、まずは一安心。
試験当日は、どの一門の弟子と組むかはわからない。
向こう槌に的確な指示を出すには、技術力だけでなく、気持ちの余裕と、何より場数が物を言う。
実践に近いかたちでの訓練を重ね、自信につなげていきたい。

 

I began preparations at 5:30 a.m., and at exactly 6:00, I lit the furnace.
Today, I cut a kera (a raw steel bloom) weighing just over 5 kilograms in half, bundled the pieces, and proceeded with nage-tsugi (stack welding), followed by the process of repeated folding and forging.

For the initial tack welding stage, I simulated the swordsmith licensing test and had my junior apprentice take the role of the striking assistant. The welds held firm, which was a relief.

On the day of the actual test, I won’t know in advance which apprentice I’ll be paired with.
To give accurate instructions to the striker, it takes not only technical skill, but also mental composure and, above all, experience.
By continuing to train in conditions as close to the real test as possible, I hope to build the confidence I’ll need.

 

 
 
 

　2025年　7/25

 

朝、家事をひと通り済ませて鍛冶場へ向かう。
チベット高気圧の影響か、瀬戸内市は雲一つない見事な快晴となる。
午前中は汗が噴き出す中、休憩所と展示場の掃除に勤しむ。

午後は、前回焼き入れした包丁2本のベルト砥ぎ作業。
ただ、太陽が高く昇っていて刃が反射して見えづらくなってきたため、ある程度のところで切り上げる。
その後、次回の鍛錬に備えて炭を4俵切り終え、時間を見て子どものお迎えへ向かう。

 

After finishing the household chores in the morning, I headed to the forge.
Thanks to a high-pressure system from Tibet, the skies over Setouchi City were completely clear—a perfect sunny day.

In the morning, I worked up a sweat cleaning the break area and the exhibition space.
In the afternoon, I sharpened two knives that I had hardened in the previous session using a belt grinder.
However, the sun had risen high in the sky, and the reflection off the blades made it hard to see clearly, so I wrapped up the task at a good stopping point.
After that, I cut four bales of charcoal in preparation for the next forging session, and then headed out to pick up my child, watching the time.

 

 
 

　2025年　7/20

 

早朝5時半より包丁の素延べ開始。
これは山陰地方原産の砂鉄から作った約2.0㎏の玉鋼を鍛錬したもので、うまく纏まっており疵一つ見当たらない。
削る事無く材料を全て使うことが出来、6寸包丁が2本取れた。
そのまま2本とも火造り、土置き、焼入れと順調に進み荒砥まで終了。
やはり、この鐡は組織が素晴らしく焼きが冴えている。
仕上げ砥ぎが待ち遠しい。

 

Started forging kitchen knives at 5:30 AM.
This steel was made by refining about 2.0 kg of tamahagane sourced from iron sand native to the San'in region. The billet came together beautifully, with not a single flaw or crack in sight. I was able to use the entire material without any grinding loss and managed to draw out two 6-sun (approx. 18 cm) blades.

Both blades went smoothly through forging, clay application, hardening, and rough sharpening.
As expected, the grain structure of this steel is outstanding — the yaki is sharp and lively.
I can’t wait to get to the final polishing.

 

 
 

　2025年　7/18

 

朝は土砂降りの雨。妻と子ども2人を職場と保育園まで送って、その足で鍛冶場へ急ぐ。
着く頃には雨も上がって、今度はギラギラと日差しがきつい。
火を入れて鍛錬を始めたら、あっという間に手元の温度計は40℃超え。途中で休憩を入れながら、集中を切らさないように作業を進める。
暑さに意識を持っていかれそうになりながらも、今日の鍛錬は無事終了。

午後は見学の予約があった為、その準備。
親方の説明がうまくて、営業トークの勉強にもなる。
途中で鍛錬の様子や包丁の切れ味も見てもらって、貿易関係の仕事をしている方から「ぜひ取り扱いたい」と相談を受けた。
自分の手がけた包丁を褒めてもらえて、嬉しかった。

 

In the morning, it was pouring rain.
I drove my wife to work and dropped off our two kids at daycare, then rushed straight to the forge.
By the time I arrived, the rain had stopped, and the sun was beating down hard.

As I lit the fire and began the forging, the thermometer by my side quickly shot past 40°C.
I had to take breaks here and there, trying not to lose focus as the heat wore me down.
Despite the tough conditions, I managed to finish today’s forging without any major issues.

In the afternoon, we had a visitor scheduled for a tour, so I got things ready.
My master’s explanation was smooth and easy to understand — a great example of sales talk I hope to learn from.
We showed them some forging in progress and demonstrated the sharpness of our knives.
One of the guests, who works in international trade, said they were interested in handling our products.
When they praised a knife I had worked on, I felt genuinely proud — it really meant a lot.

 
 
 

　2025年　7/16

 

早朝5時半から炭を切り、6時から鍛錬を開始。
親方から「今回の玉鋼は成分的に包丁より刀に向いているので、沸かしの練習になる」と伺っており、いつも以上に気合が入る。
砂鉄の違いによって鉄の性質が変わるため、沸かしの温度を調整しないと、「折れず、曲がらず、よく切れる」刀はできないと教わった。
実際にやってみると、いつものやり方ではうまくいかず、試行錯誤しながらなんとか数回の鍛錬をこなす。
昼からは6寸の文化包丁を研ぎ、その後、次回の鍛錬に備えて炭を6俵切る。

 

I started cutting charcoal at 5:30 in the morning and began forging at 6:00.
My master told me, "This batch of tamahagane has a composition more suited for swords than knives, so it’ll be good practice for wakashi." That fired me up even more than usual.
I’ve learned that the properties of the steel change depending on the type of iron sand used, and unless you adjust the temperature during wakashi, you can’t make a blade that “doesn’t bend, doesn’t break, and cuts well.”
When I tried it myself, my usual approach didn’t work at all, so I kept tweaking things until I managed to complete a few rounds of forging.
In the afternoon, I sharpened a 6-sun (about 18cm) bunka knife, then cut six sacks of charcoal in preparation for the next session.

  
 

　2025年　7/15

 

朝から包丁の荒砥ぎを済ませ、午後の公開鍛錬に向けて準備を行う。
鍛冶場からあふれるほどの見学者の前で、火花を散らしながら折り返し鍛錬を披露。
大変喜んでいただけたようで、県内の方からは再訪の意向もいただいた。
その後、包丁の試し切りを行い、竹箸やチラシ紙が切れるまでしっかりと包丁を研ぎ上げる。
銘切りと柄付けは次回に持ち越しとした。

 

In the morning, I finished the rough sharpening of the kitchen knives and prepared for the afternoon's public forging demonstration.
In front of a crowd so large it overflowed from the forge, I showcased the folding and forging process with sparks flying.
The audience seemed very pleased, and some local visitors even expressed interest in returning.
Afterwards, I tested the knives, sharpening them thoroughly until they could cleanly cut through bamboo chopsticks and newspaper.
The inscription and handle fitting will be completed next time.

  
 

　2025年　7/13

 

今季初めての早朝鍛錬。
梅雨明けからすでに2週間が経つが、雨は降らず、暑さは和らがない。
日中は火造りや砥ぎ、銘切りの練習が主になるため、涼しい早朝のうちに鍛錬を行う。
気温が低く、作業は順調に進み鍛錬終了。親方に交代し、素延べの作業を見せていただく。
午後からは火造り、ベルトサンダーによる成形、土置き、焼入れ、姿直しまで進めた。
やや炭素量が甘いように感じたが、焼きはきれいに入り一安心。うまくいけば、よく切れる包丁になりそうだ。
砥ぎは次回に持ち越すことにした。

First early morning forging session of the season.
It’s been two weeks since the end of the rainy season was declared, but there’s been no rain and the heat hasn’t let up.
Since daytime is mostly spent on forging, grinding, and engraving practice, I chose to forge in the cooler early morning hours.
Thanks to the lower temperature, the work progressed smoothly and I finished the forging. I then handed over to my master and observed his sunobe (pre-forming) process.
In the afternoon, I proceeded with forging, shaping with the belt sander, applying clay, quenching, and straightening.
The carbon content felt slightly low, but the hardening went cleanly, which was a relief. If all goes well, it should become a sharp, well-performing knife.
Grinding will be done next time.

  
 
 

　2025年　7/6

 
朝7時から、6寸の文化包丁の火造りを始める。

梅雨が明けたばかりだが、作業場の温度計はすでに35℃を超えている。夏場は日中の鍛錬が難しくなるため、早朝の作業が中心になる。
火造りはおよそ1時間で完了。
火花試験は良好で、この鐡は炭素量が高く、焼きもよく入りそうな感触だ。鍛錬がうまく纏まったこともあり、疵も見当たらない。
午後は土置きから焼入れへ。
土置きの通りに、きれいな波紋が入った。ここで切れ味が大きく左右されるが、今回は思い通りの仕上がり。荒砥ぎまで済ませて、ひとまず作業は一区切りとなる。
柄付けは次回に持ち越す。

Started fire forging a 6 sun bunka knife at 7 a.m.
The workshop temperature was already above 35°C.
Fire forging finished in about an hour with good carbon content and no defects.
In the afternoon, clay was applied and quenching done, producing a clean hamon.
After rough grinding, the work paused.
Handle fitting will be done next time.

  
 


 
 
 


 
 


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