Why Japanese Knives from Sakai, Osaka are the best
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- čas přidán 15. 02. 2023
- Today at Raw Japan Art, I introduce Mizuno-san and his Japanese knives from Sakai City. If you love Japanese culture, travel, and food tours, then you'll love this video.
On this channel, I talk about parts of Japanese culture that I enjoy. I love to talk about everything from Japanese art to daily Japan vlogs.
I’ve worked with traditional artisans (shokunin), so you can be reassured that you're getting deep content you can't see anywhere else.
Subscribe to watch videos diving into Japanese art, culture, food, and travel. I'll do my best to ensure that Raw Japan Art is giving you fresh content on the diversity of Japan. Trust, I've been here for awhile ;)
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Discover the intricate art of Sakai traditional blade making - the craft behind the renowned Japanese knives. These hammer-forged knives are produced in the cities of Osaka and Sakai, Osaka prefecture, by combining soft iron and steel to create a blade that is both strong and sharp. Unlike the modern stamped-out kitchen knives, Sakai traditional blades are made using a time-honored process that involves hammering the two different types of metal to achieve excellent solidity and long-lasting sharpness.
The making of these knives involves a three-stage process that includes blacksmithing, sharpening, and attaching the handle to maintain the highest quality. With a broad range of knife shapes and sizes, it's no wonder that over 90% of chefs in Japan choose Sakai traditional blades for their kitchen needs.
Join me in exploring the world of Japanese knives and uncovering the intricate craftsmanship behind these magnificent blades. Whether you're a professional chef or a home cook, these Sakai traditional blades are the perfect addition to your kitchen arsenal. Learn more about the process of making these knives and discover why Sakai traditional blades are a cut above the rest.
How can I order?
Send an email to info@rawjapanart.com with the type of knife you want, and I’ll get you set up :)
Almost 45 years old?!. Wow. He looks like he’s 20 years old!. Very cool to hear the interview and see the shop! Amazing work!
Thank you! I'm sure Mizuno-san would love to hear that ~ Any particular knives stand out to you?
When there is already a question mark or exclamation point, you do not add another fullstop.
Mizuno-san is a forging master admitted by the Agency for Cultural Affairs of Japan. He is the only one in Osaka.
The reason that he keeps the workshop dim is to check the temperature by observing the color of fire.
GREAT VIDEO, I love that Mizuno-San is confident enough in his skills that he is willing to explain reason for every move he makes! I've learned far more about forging from this video than from any other I've watched!!
Love to hear it! He was more confident than most of the shokunin I interviewed. Are you practicing forging yourself?
@@rawjapanart Unfortunately not, but I am fascinated by the topic and interested in everything about that skill..
As a bladesmith myself I can say this man is a true master of his craft and does stunningly beautiful work. No frills or embellishments, just pure function and fine workmanship. I would like to hold one of his knives in my hand so I can feel it.
Agreed! He throws himself into his work. If you want to hold one, you'll have to visit his studio ~ Or check out the pinned comment 😉
Wow! Just wow!! Some of the best content on Japanese knife making I’ve EVER seen. My respect and gratitude to everyone involved in this epic journey in this!!
Thank you! Which part did you enjoy the most?
Truthfully all of it. The story line, the interview, cinematography,the editing, and sound quality. All top notch!! Excellent work Brandon Chin!! Please give my respect and gratitude to Mizuno-San for sharing his craft with us.🙏🙏
I hope to be able to save enough $ to buy one of his beautiful knives!!
May I humbly request a website address to Mizuno-san’s company? Or a email address to inquire about the products and prices?
Thank you again to everyone involved in this beautiful short film!! 🙏
@@husmanraceengineering I'm happy to hear you enjoyed it so much :) I hope to share more shokunin stories here. You can get more on my free newsletter too: rawjapanart.com.
As for the knives, Mizuno-san doesn't sell them himself online. He has a good friend named Ryoma that handles everything for him. I can connect you with him - just send me an email here:
info@rawjapanart.com
「次に何をすべきか、絶えずに考えながら仕事をする。」職人さんの熱意を感じられますね。
そうなんですよ！職人の考え方を真似したくなるね〜
As I chef buying Japanese knives and I got a lot of them dont you worry I take care of them like my own life is dependant on
Happy to hear that! What do you cook?
@@rawjapanart Mexican! Cut about 20 kilos of tomato 20 kilo of onions 10 kilos of fish and chicken a day lot of cutting!
Actually do you know if this master make Honyaki Blue #1 gyoto knife? I would be interested to get one 240 blade side or 210
@@pb8582 a lot of cutting! But sounds delicious 🤤 yes, I believe he does. Send me an email at info@rawjapanart.com with all the details and I’ll set you up
I found this video after my purchase from Mizuno and I can say this could be the most detailed interview with Mizuno san's work, especially on the forging part.👍
Very cool - and thank you! What knife did you get?
@@rawjapanart Honyaki DX gyuto; Aogami 1 gyuto ; super rare B2 yanagiba
@@zimingtim4405 sounds like you make sushi at home!
Great masterpiece and stunning!
Thank you 😄
amazing video man
inspirational that someone could that good at a craft starting after 30!
Thank you! And agreed ~ Hopefully more passionate people take up a craft, regardless of age or nationality...otherwise they're at risk of dying out.
Very interesting! Thank you and good luck! 👍👋
Thank you! 😁
Absolutely beautiful video! I am subscribing, and l am going to share this video among some groups of people l know who love Japanese knives. I hope you will get many more views and subscriptions from them.
Thank you, David 🤩 sharing helps a lot!
Netter sympathischer Messerschmied, da würde ich gerne ein Messer kaufen. Sehr interessanter Film. Danke.
Thank you for your kind comments ~ Yeah, he was an interesting character for sure. If you want to order a knife, send an email to info@rawjapanart.com😁
Muito legal o vídeo parabéns! Poderia no próximo video colocar as partes do tratamento térmico e como são feitas as curvaturas na parte de trás da yanagiba e deba.
Obrigado! Good suggestion. Do you have your own yanagiba and deba knives?
@@rawjapanart tenho sim admiro muito as facas e a tradição japonesa na confecção de lâminas, fiquei admirado com sua fluência na língua japonesa, parabéns!
Hi! Can you provide some information on how to order?
Sure ~ send an email to info@rawjapanart.com and I'll set you up😁
Excellent content and clear explanation of the forging process. Disappointed though not to see the grinding steps, which perhaps Mizuno-san did not wish to reveal. I agree with him about Damascus designs, which are purely cosmetic and to me ostentatious. His knives are gorgeous.
Thanks for your detailed feedback 😌🤙🏿 what knives do you currently use?
I'm a big fan of 210 mm gyutos. My most used knives in my home kitchen:
- Anryu AS Gyuto 210
- Moritaka AS Gyuto 210 mm
- Takamura Migaki SG2 Gyuto 210 mm
- Gihei B2 Gyuto 210 mm
- Konosuke HD2 petty 120 mm
- Yoshihiro Kurouchi B2 135 mm petty
- CCK 1303 Chinese veg. cleaver
@@rggfishing5234 Quite a collection you got there! Are you a hobby chef or professional?
I'm just a home chef and I like sharp knives. One practical consideration is the more knives you have the sharper they stay since you can rotate them. Also some are more laser like and others more robust, some are more reactive and others more stainless. The whole gamut and choices make prep more fun, and faster, and the food looks better. So you end up cooking more and eating better. @@rawjapanart
@@rggfishing5234 That makes complete sense. The more options, the more you have to work with. And generally makes the cooking experience something to look forward to. Respect ~
Hi Brandon. I'm going to an Osaka next week and just found this video. At the end Mizuno-San says to visit him in Sakai. How can I arrange that in advance? Thank you so much!
Hi Greg, just replied to your email!
Just go to the shop! Him and his wife are super welcoming I went there a month ago. Knives are insane
@@nicolasmts3264 Very cool ~ curious - did you see this video before you went?
@@rawjapanart actually no I just randomly saw your video in my feed and I watched the whole thing! The shop and their passion is incredible. Very welcoming! I bought a mioroshi deba and plating chopsticks! I will surely buy more in the future. Best in Sakai in my opinion.
@@nicolasmts3264 love to hear it! And I appreciate you watching the whole interview. Deba and plating chopsticks are a great choice. Meals sure to be delicious and visual!
What's the name of the store/shop?
Send me an email at info@rawjapanart.com and I'll send over the address and Mizuno-san's contact info :)
I've watched this video many times. Mizuno-san is a very humble person. i admire his work 🎐
Thank you for checking this out multiple times! I put a lot of work into it. Grateful to Mizuno-san for making time too. Which knife stood out the most to you?
@@rawjapanart First of all, thanks to you and Mizuno-san for making such a great video! 🙌🏻
By the way, among the many types and uses, I think the Petty Knife is the most suitable for home cooking, one knife can be used for multiple purposes, right? 😁
Even more enjoyable is watching how Japanese blacksmiths work, enjoying every process, continuing their legacy.
Mizuno-san did not hesitate to share his priceless secrets, hats off 🦳
@@bajutempur Petty knife is a great choice -- very versatile. I own one of Mizuno-san's santoku knives. Been using it for basically everything for 5 years now.
I will continue to upload more Japanese craftsman videos showing the process. If you like blacksmiths, this one might be up your alley - czcams.com/video/DTpYVmhCZO0/video.html
General prices of the knives?
With 2-week shipping anywhere included, $300 〜 $500
i like
Thank you 🙏🏿 what do you like the most about the video?
For a man will be 45 years old soon he is really young looking.
Right! Like they say about people living in blue zones…they wake up and get after a purpose 💪🏿
That sword, by its length, rather looks like a wakizashi than a Katana. A Katana would be almost twice as long.
😌👍🏿 Are you looking to collect either a wakizashi or katana?
@@rawjapanart Neither. I do not have any use for weapons, even though they admittedly fascinate me.
Hi Brandon. I'm coming to Kyoto in September and would like to visit this shop. Please send me his address and info!
Just sent you a reply!
Needed to get you off of 666 subs
appreciate you 😁
How do you know they are the best?
Because I use one daily, and it’s better than the other knives I’ve used 😌🤙🏿
@@rawjapanart Thank you. But this means they are the best to your experience, not just the best. I see.
No heat treatment no grinding no handle work..Why? Maybe it was not made here?
He makes the knives from zero to finished in his studio 😁 I just didn’t film the entire process
It’s a shame people don’t take interest in American cutlery. Some of the companies are almost 200 years old. Now they are closing. It’s amazing how people travel overseas an call people craftsmen. When we had these jobs in America until politicians removed manufacturing overseas for cheap labor.
Maryland had the best steel in the world now it’s a Amazon shipping center. Detroit Michigan made everything you needed for a car now parts are made everywhere but America.
Why are blue collar workers looked down on in America but treated like artists in other countries?
Not saying anything wrong with Japanese carftmanship they make very good knives. The problem is the prices for what you get.
The oldest cutlery still in operation is in Germany. Boker goes back to Middle Ages. They have plants all over the world.
Good question. I think companies in America focus on growth, while Japanese companies aim for longevity. Tradeoffs on both sides, but personally I admire the preservation of traditional crafts. So I'll continue to do my part :)
@@michaelneville2915 Why ?
@@michaelneville2915 Japanese knife makers first and foremost produce for their local market. They do not make any "American" knives that were previously made in the US. One of the better known American knife companies, Mercer, has outsourced most of its production to Taiwan, not Japan.
@@einundsiebenziger5488 I know this only too well. My point is that I don't think these knives are made in Japan. I think it has all been staged, prices are offered between 300 to 400 US$ with a generous discount. What's the address of the foundry? I would like to Visit the shop I live in an adjoining prefecture.
@@michaelneville2915 If you live in Japan, you can go to Mizuno-san's studio and see that none of it is staged :) All production is done in house, aside from some basic steps they may outsource to other local shokunin - quite common in Japanese craftsmanship. Send me an email at info@rawjapanart.com and I'll send you his address.
Kinda lame how he talks down on Damascus pattern blades and doesn’t acknowledge solid steel Damascus blades that have been around for thousands of years and are way stronger with the randomization of the grain structure….. just saying….
Personal preference ting ~ but, not gonna lie, I was surprised when he said that. I dig the damascus patterns😌 Do you own one yourself?
When people say Damascus in 2023 they don't mean "Coreless (Full) Damascus Steel (Wootz) from Ancient Greece/India" They mean cladded Damascus (in San Mai structure) where the cutting edge (core steel) is much higher HRC, the Damascus is only on the "jacket/cladding" or like bread to a sandwich. You don't cut with it, you cut with the core steel.
I own a coreless Damascus knife (what you're talking about) and it's nowhere near the level of any of my higher end Japanese Knives for performance.
The artisan was not talking down coreless Damascus (which is what you're talking about) instead, he nicely said, "It's not worth it to make the Damascus pattern for (San Mai) cladding, where it's not functionally better then a knife without a fancy design."
Japanese knifemakers value function over beauty, and performance over art. The most important thing to him is how a knife cuts, not how it looks, and a Damascus cladded knife doesn't work any better then an any other soft iron/stainless cladding, so he's saying it's "personally not worth the extra time/effort to him"
Given the carbon migration speed at higher temperature, I don't know how it is possible to structure steel unless it is with only two or three layers total.
Katana for self defense. This is like a machine gun for target practice...lol
I wonder what this maker thinks of American knife makers like KyleRoyer knives.
Most of his customers get katana for display purposes only 😌👍🏿
Gosh.. You Tube.. money has fucked up tradition...
Sumo has nothing to do with 'swords'...
What?
Dumbest comment award goes to you:
Japanese people value their heritage, and if you'd bother to look up a simple google of "Sumo and Swords" you'd find the information you're looking for "In professional sumo, the tachimochi (太刀持ち; lit.: sword carrier) is one of the two attendants that accompany a yokozuna when he performs his dohyō-iri, or ring entrance ceremony."
So actually, Sumo has quite a lot to do with Swords.
Goodluck DumbBoston