Visiting Japanese Master Swordsmith Akihira Kawasaki san. 埼玉県刀鍛冶:川﨑晶平さん @akihira.kokaji Japanese swords, or nihonto/token have a long and rich traditional history. Before being used in war it is said they were made as offerings to the gods, and buried in tombs of royalty. Traditional swordsmithing and polishing artesians have passed their techniques down over generations and are the backbone of traditional Japanese sword culture. The other day I visited Master Swordsmith Akihira Kawasaki at his

Honyaki, meaning "true forged," represents the pinnacle of Japanese knife making, crafted using centuries-old swordsmithing techniques. Forged from a single piece of White Steel #2 with an HRC of 65, each knife is heated to extreme temperatures, quenched in cool water, and polished to a mirror finish, achieving unmatched sharpness and durability. The Sakimaru Takobiki is a long, slender slicing knife designed for precision, ideal for creating delicate sashimi cuts and sushi rolls. Its sharp, rou