The blade that lost its war in 1876 and moved to the kitchen — and the one souvenir you're meant to use until it wears out. In a day at a real fire you hammer the guided steps while a master keeps the dangerous ones, and you carry home a single-bevel knife you helped forge.
Japan’s great knife towns grew out of tobacco and lost swords. The Portuguese brought tobacco to Japan in the mid-sixteenth century, and in the latter half of that century the smiths of Sakai began forging small knives to cut the leaf. The Tokugawa shogunate later granted their blades an official mark of quality. In the mid-Edo period the deba appeared, and many other cooks’ knives followed. Then on 28 March 1876 the Haitōrei edict banned most people from carrying swords in public, and many swordsmiths turned to kitchen cutlery to survive. Today the craft is most alive in Sakai, whose forged blades, Japan’s crafts association says, are most of the knives Japanese professional chefs use, and in Tosa, where a land survey of 1590 already counted 399 blacksmiths and the forges still work.
A working forge on the Shimanto river in Tosa blade country, where you forge, grind and harden your own blade in the quench — the part most places keep for themselves.
Living sceneNamed mastersVerified schoolsTakes students directlyTaught in EnglishThere is a real difference between a school that teaches you and a good-looking website, and too much of the internet is the second kind. Four instruments do the work, and every one of them is visible on the page you are already on.
If a place dodges these, that's your answer. It costs you nothing to ask, and it tells you everything.
This is the short version. The full method is here — the six questions, in order, for any craft anywhere.