Nagasaki Uchihamono (Hand-forged Blades)
Nagasaki Uchihamono (Hand-forged Blades of Nagasaki)
Nagasaki Uchihamono are hand-forged blades made in three production areas in Nagasaki Prefecture: Matsubara in Omura City, Kayaki-machi in Nagasaki City, and Shimabara City. In 1991 (Heisei 3), they were designated a Nagasaki Prefecture Traditional Craft. Using good-quality materials and water, along with yakibatsuchi (clay applied to the blade during quenching), the blades are carefully quenched using traditional techniques. They are valued for their sharpness and toughness. Each production area has its own character: Omura City's Matsubara sickles and kitchen knives, said to have a tradition of about 500 years; Nagasaki City's Kayaki knives (Kayaki-bocho); and Shimabara City's farm tools and kitchen knives are well known. The number of blacksmiths has declined in every area, but workshops where parents and children pass down the skills remain, and some workshops accept blacksmithing experiences.
Origin
Matsubara blades in Omura City are said to have originated when descendants of swordsmiths of the Taira (Heike) clan, defeated at the Battle of Dan-no-ura, settled in Matsubara and made sickles within the grounds of Matsubara Hachiman Shrine. According to materials from 田中鎌工業 (Tanaka Kama Kogyo), they moved there in 1474. Kayaki knives are said to have begun in the Edo period, and 鍛冶屋吉光 (Kajiya Yoshimitsu) in Shimabara is described as having been founded in Fukae Village in 1852 (Kaei 5) as a 'kuruma-kaji' (cart smith).
History
Matsubara was a post town on the Nagasaki Kaido road. In the Edo period it is said to have invited craftsmen from other regions to raise its skills, and in the Tenpo era a guild was formed to protect quality. In the Showa era mechanization advanced, and at its peak the area produced 140,000 blades a year. After the war, however, demand fell, and the nine factories that once existed are said to have dwindled to three. The blacksmith workshops in Kayaki-machi have also fallen to two, and passing on the skills has become a challenge in each production area.
Features
According to Nagasaki Prefecture, the blades are carefully quenched using traditional techniques and are highly valued for their sharpness and toughness. The method of forging steel sandwiched between layers of soft iron has been handed down. One feature of Kayaki knives is said to be the rounded heel of the blade near the handle. As proof that it is a Kayaki knife, the characters 蚊焼 (Kayaki) and a cross-in-a-circle mark are engraved on the front.
Techniques
Hizukuri (hot forging)
A time-honored method in which thick steel is heated in a forge and drawn out with a hammer one blade at a time to form its shape. At 田中鎌工業 in Matsubara, the forge reaches 1,000°C, and the workshop is said to exceed 50°C in summer.
Quenching
The process of heating the blade to about 800°C and plunging it into water all at once to cool it and give it hardness. 田中勝人 of 田中鎌工業 is said to describe this work as 'putting a soul into the knife.'
Materials Used
Production Process
- 1
Forging
Material combining steel and soft iron is heated in a forge at about 1,200°C and drawn out by striking it with a power hammer. The strength and speed of the hammer are adjusted by pressing a pedal with the foot. The spine of the knife is said to be struck lightly, and from the middle to the tip it is struck hard.
- 2
Shaping
The oxide scale that forms on the surface, which looks like red rust, is removed by machine, and the blade is evened out by striking it with a different hammer. The shape is drawn in chalk and cut out with a large blade to form the knife.
- 3
Grinding
The blade is ground on a grinder to refine its shape. The sparks fly differently at the spine and at the edge, which is said to show that materials with different properties have been layered together.
- 4
Quenching and finishing
The blade is heated in a forge to about 800°C, taken out and plunged into water all at once to cool it. It is then finished with sharpening, fitting the handle and other steps.
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Artisans & Workshops
田中鎌工業（松原刃物）
A blacksmith in Matsubara Honmachi, Omura City, whose founder is said to be 田中周市; it is known for the 'SHU' brand. The fourth generation, 田中勝人, continues forging together with his son. Everything from choosing materials to forging, sharpening and fitting handles is said to be done by hand in a single integrated process.
Official site →桑原鍛冶工房
A blacksmith workshop founded in 1923 (Taisho 12) in Kayaki-machi, Nagasaki City. The third and fourth generations, a father and son, are said to make many types of Kayaki knives, including deba, all-purpose, nakiri and sashimi knives, by hand one at a time.
Official site →山口鍛冶工場
A blacksmith in Kayaki-machi, Nagasaki City, in business for more than 60 years. The second generation, 山口良仁, and his son 大仁 make more than 100 kinds of blades. They are also said to make iron objets d'art and signs that draw on their knife-making skills.
Official site →鍛冶屋吉光
A long-established blacksmith in Shimabara City, said to have been founded in Fukae Village in 1852 as a kuruma-kaji. It is said to carry on the tatara ironmaking technique of producing iron from iron sand and to make about 80 kinds of items, including kitchen knives and farm tools. Its present workshop was built in central Shimabara City in 1942.
Official site →How to Buy
- 田中鎌工業 (Omura City)
- Blades can be purchased at the workshop, and tours are said to be possible if you call in advance. A 2020 article lists petty knives from about 3,000 yen and all-purpose knives from around 5,000 yen. Prices may change, so please check in advance.Where to buy →PR
- 山口鍛冶工場 (Kayaki-machi, Nagasaki City)
- A 2021 article lists Kayaki knives at about 2,400 to 35,000 yen. The shop is said to do almost no advertising, with customers coming by word of mouth. Prices may change, so please check in advance.Where to buy →PR
- Shimabara City hometown tax donations (furusato nozei)
- Items such as a set of a santoku knife and a petty knife by 鍛冶屋吉光 are listed as gifts for hometown tax donations to Shimabara City. Donation amounts and availability change over time.Where to buy →PR
Hands-on Experiences
桑原鍛冶工房
長崎県長崎市蚊焼町1532
Under a craftsman's guidance, visitors can try making a knife: heating the blade in the forge, hammering it, sharpening it and even stamping a name on it. As of a 2022 report, it was listed from 20,000 yen (excluding tax) per person for one knife. It is open to elementary school students and older, and the finished knife is sent at a later date.
View details →田中鎌工業有限会社
長崎県大村市松原本町371
An experience is described in which visitors try everything from forging to quenching, and the knife finished by a craftsman arrives about a week later. As of a 2018 listing, it cost 14,000 yen per person and required a reservation. For safety it is said to be mainly for adults, and availability needs to be confirmed in advance.
View details →FAQ
Q. How do the blades of the three production areas differ?
A. According to Nagasaki Prefecture, Nagasaki City is known for Kayaki knives, Omura City for Matsubara sickles and kitchen knives, and Shimabara City for farm tools and kitchen knives. Matsubara has a history that began with sickle making, and 吉光 in Shimabara also makes many farm tools.
Q. Can hand-forged blades be used for a long time?
A. According to 吉光, hand-forged blades can be repaired many times and used until the blade is worn away. 田中鎌工業's official website also announces closed days for resharpening, suggesting that it accepts resharpening.