• History of Japanese Knife

  • Understanding the history of Japanese knives helps our customers appreciate their quality and reliability. By learning about the evolution of these essential cooking tools, we hope to deepen our customers' love for both knives and cooking.

The Origin of "Hōchō" (包丁)

  • The origin of the word "knife" in Japanese comes from the characters "庖" and "丁." "庖" refers to a place where cooking is done, such as a kitchen, and "丁" refers to a servant or male. Combined, these characters originally meant "cook." Over time, "庖" came to also mean "cooking" or "culinary skill," leading to the use of "包丁" to refer to the knives used by cooks.

  • Additionally, the 1754 publication "Nihon Sankai Meibutsu Zue" introduces an ancient Chinese story and name theory. It tells the tale of a cook named "Bao Ding" who skillfully dissected a cow before a king, earning praise for his technique, which he described as "sharpening the mind and following the natural principles to find and cut through the gaps between bones, tendons, and flesh." However, in China, kitchen knives are generally called "菜刀" (caitou), and this theory has been increasingly disputed in recent years.

The Oldest Japanese Knives

  • The oldest iron knife existing in Japan dates back to the Nara period (approximately 1280 years ago) and is housed in the Shosoin. These knives, measuring 41cm and 37cm in length, feature wide blades and handles. They were used in court rituals and noble households. The "Hocho-shiki" is a ceremonial ritual that began in the Nara period, showcasing the skill of filleting fish without using hands. This tradition continues today in temples and events.

Evolution of Knives

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Kamakura Period to the Middle Ages

The shape of knives from ancient to medieval times differed from modern designs. The introduction of knives with hooked tips during the Kamakura period (1185-1333) marked a significant development.

Era of the Samurai

During the time when samurais thrived, the demand for high-quality Japanese swords surged. This period was crucial for honing the craftsmanship and techniques that would later be pivotal in knife making. The spread of Zen Buddhism and the evolution of vegetarian cuisine also influenced this era's blade designs.

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Edo Period (1603-1868)

With the onset of the Edo period, the demand for Japanese swords decreased, leading craftsmen to apply their skills to knife making. This era saw the rise of specialized chefs and the diversification of knives for specific culinary tasks. Traditional Japanese knives such as the Yanagiba and Deba were developed and refined between 1670 and 1770, in line with advancements in Japan's lifestyle and culinary culture. By the late Edo period, these knife designs had become well-established.

Meiji Restoration (1868-1889)

The Meiji Restoration ended Japan's isolationist stance, ushering in Western culture. In 1872, the longstanding ban on meat consumption was lifted, leading to the introduction of the Western-style "Gyuto" knife, specifically designed for cutting meat. This marked a significant point in the evolution of Japanese knives.

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Material Innovation and the Modern Era

IInitially, Japanese kitchen knives were crafted from "Hagane," a material prone to rusting. However, the early 20th century saw the advent of rust-resistant steel, leading to the production of stainless steel knives in Japan. This revolutionized the materials used and made knives more suitable for everyday household use.

Preservation of Craftsmanship

Despite modern advancements, traditional forged knives are still meticulously crafted by artisans today. This reflects the ongoing evolution of Japanese food culture and the enduring legacy of craftsmanship.

  • The Future of Japanese Knives

    Currently, Japanese knives are popular among foreign tourists as luxury items. In traditional cutlery production areas like Sakai City and Seki City, artisans continue to produce high-quality knives with advanced techniques. Sakai City maintains a division of labor system for knife making, while Seki City leverages swordsmithing techniques for high-quality knife production. The growing number of foreign tourists has renewed interest in Japanese knives.

  • With the growing number of foreign tourists, Japanese knives are gaining renewed attention. As Japanese people also reappreciate the value of these knives, we hope they will become a staple in households again. Reflecting on the long history of Japanese knives, their technology and tradition have evolved over the years. As their value is reevaluated, Japanese knives will continue to symbolize Japanese culture for generations to come.
History_of_Knives_in_the_World

History of Knives in the World

Discover the evolution of knives, from the earliest stone tools over two million years ago to the modern stainless steel blades of today. This journey through history reveals not just technological advancements but the enduring human need to "cut," reflecting our ancestors' innovations and the continuous development of one of our most essential tools.

History of Knives in the World

KIREAJI's Three Promises to You

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    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • 2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.