Munetoshi Manufacturing

There are two types of bladesmiths in Sanjo: one type is called Atsumono’, makers who specialize in thick blades such as hatchets, plane blades, hammers and chisels. These blacksmiths make up the majority in Sanjo, while the ‘Usumono’ blacksmiths, who specialize in thinner kitchen knives and sickles, are the minority. Koichi Tsurumaki is one such Usumono blacksmith.

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About Munetoshi Manufacturings

There are two types of bladesmiths in Sanjo: one type is called Atsumono’, makers who specialize in thick blades such as hatchets, plane blades, hammers and chisels. These blacksmiths make up the majority in Sanjo, while the ‘Usumono’ blacksmiths, who specialize in thinner kitchen knives and sickles, are the minority. Koichi Tsurumaki is one such Usumono blacksmith.

Articles and videos

  • Yukihiro Sakai

    Yukihiro Sakai

    Yukihiro Sakai-san was apprenticed under Nishida-san in Kumamoto, who strictly forge-weld steels in house. Sakai-san has learnt everything from Nishida-san and continues to do like his sensei. Sakai-san recently started his own workshop in Kumamoto making his own knives.  Now he forge-welds everything in house, from hard carbon steel clad with soft steel. The Shirogami #1 steel used in these knives is forge-welded in house by Sakai-san. This is a very traditional steel that can achieve incredible sharpness and has great edge retention, a favourite of more traditional blacksmiths.
  • Kyohei Shindo

    Kyohei Shindo

  • Sadamasa Kajiya

    Sadamasa Kajiya

  • Kurotori Tanzo

    Kurotori Tanzo

  • Tsukasa Suzuki

    Tsukasa Suzuki

    Suzuki-san is a talented blacksmith from Yamagata prefecture. He started his blacksmithing journey at 18 and has been hard at work perfecting his craft for 40 years now! He uses techniques and knowledge learned directly from his father, and together they add important threads to the rich blacksmithing tapestry of Yamagata. Tsukasa Suzuki is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives. They're unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly. They feature a gorgeous kurouchi finish and a nice toothy edge.