The Best Blacksmith You've Never Heard of: Kohei Ebuchi
Can you imagine being dedicated to a job for over 40 years? Well, if you’re a knifenerd like me, you probably know just how dedicated Japanese knifemakers can be. Kohei Ebuchi-san is no exception to that rule; he's been forging knives in Osaka City almost every day for over 4 decades. He's a second-generation blacksmith in this beautiful city of just over 800,000 people, where much of the population works in the knife-making industry.
While he lives in a sea of knifemakers, few are as passionate about the craft as Ebuchi-san. When we visited him in April 2025, he was really enthusiastic to chat knifemaking with us and give us a window into his craft.
“I use Aogami (blue carbon steel) more” he says, as he waits for the steel to reach forging temperature. “It seems like people in other countries prefer blue carbon steel.”
“Blue #1 steel?” Naoto inquires.
“No, we only use Blue #2. Some retailers in other countries asked for Blue #1, but Blue #1 is difficult for maintenance because it is harder.”
He takes not only his craft seriously, but his customers too. He strives to craft knives that work well, but won’t be difficult to sharpen. Interestingly, only forges with carbon steel. By focusing all of his efforts on Shirogami and Aogami Steel, he has seriously mastered the properties of these materials. He knows exactly how to handle them at every single step of the process. And it's very evident watching him work: there are no wasted movements, it’s clear he’s done this tens of thousands of times. While we were there, he even showed us his secret laminating substance, a powder-like material that ends up helping in the forge welding process. He uses it to help fuse different steels together. Every blacksmith has a substance like this, but his is extra special. No, he wouldn’t tell us the recipe. It's a very big secret.
Since he started smithing over 40 years ago, Ebuchi-san has commanded the respect of everyone who meets him, even anyone who is remotely interested in the knife industry. He's extremely well-regarded. Anyone who sells knives, like us, is always on the lookout for his work. He often sells his work to companies that sell it under their brand, without his name on the product. This is a very standard practice in Japanese knife world, but it really reinforces that Ebuchi-san isn't in it for the fame; he just does it for the love of the game.
Another thing that sets him apart from most makers is that he crafts both single-bevel and double-bevel knives exceptionally well. His knives are workhorses, meant to be used every day. His double bevel knives are exceedingly simple, and even his damascus double bevel blades are very tastefully done, very classy. His restraint and subtlety really speak to his humbleness. His double bevel blades are on the thicker side, but they’re beautifully ground, so they cut like crazy despite their thicker spine.
Ebuchi-san is one of those makers that understands knifemaking innately thanks to decades of dedication. Because of the time he’s put in, he’s really figured out every little trick and secret to elevate his work to the best it can possibly be. If you’re a collector looking for work by the best craftsmen in the field, you need an Ebuchi knife. If you work in a kitchen, they're going to REALLY perform. Regardless of who you are or what you cook, Ebuchi’s knives will delight you.
