Three Things I Learned Filming Knife Makers in Japan
Japan is a phenomenal country; the people are incredibly fun and respectful, and the food is outstanding no matter where you go. So much care is taken towards everything they do. The attention to detail is second to none, which leads me to guess that’s the essence of being Japanese. I’ve grown up learning about Japan from members of my Japanese-Canadian family who have never been and know very little about modern Japanese culture; getting off the plane wasn’t as big a shock as anticipated.
Business dealings saw lots of bowing and countless THANK YOUs. People pay attention when on the move and don't run into each other while shuffling around crowded train stations—very few people staring at smartphones, unlike here in the West—the biggest lesson I learned while in Japan was one of respect. No matter what anyone is doing, there is always a level of respect that everyone shows to others around them. When taking the train, everyone makes themselves as small as possible, everyone says “please” and “thank you”, and apologizes constantly. Drivers open and close doors for passengers, every movement is intentional, and there are no wasted actions. As a former Chef, I appreciate this so much more than I thought I would. The efficiency with which the entire country functions is beyond my wildest dreams.
This, of course, extends to blacksmiths and their workshops, each set up in a way that makes perfect sense based on their flow; they move so gracefully in such intense and chaotic environments—hammer-wielding ballerinas plié-ing in the middle of a fiery scrapyard—a place you’d wrongly assume is teeming with stress and high emotions. Remaining calm and cool despite red-hot steel, exacting precision with hydraulic hammers, self-imposed creative pressures and heat that makes my old kitchen feel like a walk-in makes them some of the most skilled artisans in the world. These folks pump out some of the most incredible products the world has ever seen.
Filming these artists was one of the most humbling experiences in my life, forcing me to realize that I will need years to master my own career to even get close to the same level they have achieved. Every blacksmith has their own style and strategy when it comes to forging; some create a blank that’s extremely large and square, trimming excess steel into the desired shape, others aim for the exact length, size and shape they want with hammers and anvils. The most impressive of them trim only a tiny amount of steel before moving to quenching, grinding, and sharpening. Most do one step at a time, forging multiple knives at once, working on each stage in batches—very few do one knife at a time.
There are major differences between blacksmiths who sharpen their own knives and the blacksmiths who hire a sharpener or utilize a sharpening company. We vastly underestimate the value of someone who is an amazing sharpener. Most of us would assume that the blacksmith is who makes the biggest difference in how a knife feels and cuts. Don’t get me wrong, the quality of steel is extremely important, but the sharpener is in charge of creating the geometry of the knife, and that is what makes a knife feel so good to use.
Many sharpeners work alongside blacksmiths, or the sharpening is done by blacksmiths' apprentices while learning to forge. Japan’s best sharpeners run their own shops and bring in knives from whoever impresses them. Some, like Myojin, have brands associated with their work, and their name carries a huge weight when purchasing a knife. Shimizu-san is rapidly becoming one of such sharpeners, and being able to watch him sharpen was an absolute treat—no wasted motions. They move so gracefully despite the nature of their profession.
All of this experience culminated in a deeper understanding of the culture and creative passion that the Japanese have, and it inspired me to try and become better and try something new. Hours of travel footage, Naoto’s translated interviews, a script hastily scribbled in a tattered Hilroy, and some fancy studio toys all came together to bring you something I’m really proud of.
