Sukenaga Yamamoto

El Sr. Yamamoto es un herrero y discípulo del Sr. Ueda, quien es presentado en otra página de Ichie Hamono.

Al igual que su maestro, el señor Ueda, produce tamahagane (acero tradicional japonés) mediante la fabricación casera de acero (trabajo con hierro tatara), que luego utiliza para fabricar cuchillos y espadas.

Ichie Hamono acepta pedidos de cuchillos fabricados por el Sr. Yamamoto. Si están en stock, se pueden enviar de inmediato. De lo contrario, puede haber un período de espera de 1 a 3 meses.

La firma en los cuchillos es "長船祐永(Osafune Sukenaga)". Sin embargo, puede haber casos en los que solo estén disponibles cuchillos sin firmar.

Sukenaga Yamamoto

Message from Mr. Yamamoto to Our Valued Customer

"Thank you very much for purchasing a Tamahagane knife.


I personally produced the Tamahagane steel from iron sand through the traditional Tatara smelting method.

While we take the utmost care in the crafting process, each knife is handmade, and due to variations in the type of iron sand, the Tatara smelting, forging, and quenching processes, every knife is unique. Specifically, there may be differences in the hardness, toughness, and sharpness of the steel. We kindly ask for your understanding.

With proper maintenance, this knife can serve you well for many years in your home.
It was crafted with heartfelt care and dedication."

Precautions for Using a Tamahagane Knife

  1. Leaving the knife wet will cause it to rust.　This is because it is made entirely of steel. Always make sure to wipe off any moisture thoroughly.
  2. Cutting citrus fruits or enzyme-rich plants (e.g., broad beans) may cause discoloration (darkening) on the surface of the blade due to the acids or enzymes contained within these items.
  3. Applying excessive force, prying, striking, or cutting frozen foods, hard items, or fish bones may cause the blade to chip. This is because the knife is a honyaki type made from Tamahagane steel. Please use a frozen food knife for frozen items, and specialized knives for hard ingredients or fish bones.
  4. After use, wash the knife promptly with a neutral detergent. Then rinse with hot water from the spine (back) of the blade toward the edge. Dry thoroughly with a dry cloth or kitchen paper before storing.
  5. Avoid using dishwashers or dish dryers. Heat expansion may cause the handle to loosen or detach.

Yamamoto Sukenaga's Workshop

Why the Japanese Sword Is Truly One of a Kind – Shintetsu

Fire-making - The process of making a Japanese sword

The Swordsmith’s Art – Traditional Forging

The Work of the Swordsmith – Folding Forging

Photos

Here are some photos and videos I took during my visit to Yamamoto-san and Ueda-san’s workshop on April 3rd, 2024. Although it was their day off, they kindly showed me around.