Echizen Blades: Japanese Knife-Making in Fukui
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For hundreds of years, Japan’s most famous blades were the ones used by samurai warriors. The blade-making industry of the Echizen region of Fukui, though, was started nearly 700 years ago by a swordsmith who made sickles for farming. He hoped that his works would no longer take life, but instead help sustain it.
In 1979, Echizen became the first blade-making region in Japan to receive traditional craft designation by the national government—these knives and tools are forged using traditional Japanese techniques, and sharpened by hand. Today, each Echizen Blade is made with a focus on utility, carefully designed to suit a specific task: long, narrow yanagiba knives slice fish in a single cut, while large, squared-off menkiri noodle-cutting knives apply even pressure along a straight line, and can be used to scoop up the cut noodles.
The History of Echizen Blades
Swordsmith Chiyozuru Kuniyasu (1314–1396) left Kyoto in 1337 in search of the right place for forging steel, and he ultimately settled in modern-day Echizen, Fukui. Legend has it that Chiyozuru hated the thought that his creations might be used to take someone’s life, so whenever he made a sword, he would carve a komainu guardian dog—a talisman against evil spirits—from a sharpening stone. He would drop the komainu into a well as a prayer for peace, in the hope that his swords would be used less as weapons and be valued more as symbols of samurai culture. After relocating to the region, Chiyozuru noticed that local farmers had only low-quality blades, so he adapted his sword-making techniques to make superior sickles for them. He taught other smiths in the area how to make bladed farming tools. This began Echizen’s blade-making heritage.
Over the centuries, demand for Echizen Blades grew significantly through the Echizen Lacquerware industry. Lacquer tappers traveled around the country gathering lacquer sap from trees, to bring back for lacquerware makers. Their job was difficult, and sales were unstable, so tappers sometimes had to sell their own sickles. As Echizen sickles changed hands, their reputation grew nationwide: lacquer tappers effectively became salespeople, and would bring back orders for tools from around the country.
Over the centuries, demand for Echizen Blades grew significantly through the Echizen Lacquerware industry. Lacquer tappers traveled around the country gathering lacquer sap from trees, to bring back for lacquerware makers. Their job was difficult, and sales were unstable, so tappers sometimes had to sell their own sickles. As Echizen sickles changed hands, their reputation grew nationwide: lacquer tappers effectively became salespeople, and would bring back orders for tools from around the country.
An Artisanal Tradition
Echizen Blades are light and thin, yet maintain a sharp edge for a long time, due to a unique technique used in the forging process: smiths place two flattened pieces of red-hot steel together and hammer the metal on both sides. Doubling the thickness of the metal makes the hammering more effective, and helps keep the metal hotter for longer.
Echizen Blades have been renowned for their high quality since the fourteenth century, particularly among Japan’s knife makers. This traditional craft continues to evolve. In the second half of the twentieth century, the community established Echizen Blades as a globally recognized premium brand.
Echizen Blades have been renowned for their high quality since the fourteenth century, particularly among Japan’s knife makers. This traditional craft continues to evolve. In the second half of the twentieth century, the community established Echizen Blades as a globally recognized premium brand.
Modern Approaches to Echizen Blade Traditions
Ryusen Knives
Ryusen Knives, founded in 1948, has earned international acclaim and awards for their stylish products, ranging from kitchen and steak knives to letter openers. They combine traditional production techniques with contemporary design, to deliver unique results.
Ryusen’s knives feature a distinctive pattern, known as “Ryusen-rin,” or “Ryusen rings.” This pattern is not merely cosmetic, but a by-product of the forging process. The process is similar to what is sometimes called “Damascus steel”: the metal is forged with layers of softer and harder steel, folded together many times. It creates strong edges that maintain an exceptional sharpness. When blades forged this way are polished, they display a pattern like ripples on water—a trademark of the Ryusen brand.
Ryusen’s knives feature a distinctive pattern, known as “Ryusen-rin,” or “Ryusen rings.” This pattern is not merely cosmetic, but a by-product of the forging process. The process is similar to what is sometimes called “Damascus steel”: the metal is forged with layers of softer and harder steel, folded together many times. It creates strong edges that maintain an exceptional sharpness. When blades forged this way are polished, they display a pattern like ripples on water—a trademark of the Ryusen brand.
Saji Knives
Four generations of bladesmiths have crafted Saji Knives since the brand was established over a century ago in 1916. Saji uses traditional techniques to create their products, which combine beauty with practical function. Saji Knives are made from various types of forged steel, from convenient, low-maintenance stainless steel, to their signature Damascus steel with its copper-colored patterning. Their blades too are designed for various purposes, such as kitchen knives for food preparation, or outdoor knives suited to cutting wood and cleaning fish. Some of their outdoor knives feature handles with blade guards, wrapped in cord like Japanese swords. Sheaths are available for many of their knives, and come in a variety of styles, from rustic leather covers, to elaborately decorated scabbards designed in collaboration with Echizen Lacquerware artisans.