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Manufacturing process - until the kitchen knife is made

March 06, 2017 0 Comments

Manufacturing process - until the kitchen knife is made

(1) Forge welding
Bonding the jigane (malleable iron) and the blade (carbon steel). The red-hot metal jigane is beaten and fired together with the blade.

*Carbon steel is the black part towards the tip


(2) Forge hammering
While shaping the forged material with a power hammer that moves up and down, it forms the general shape of the kitchen knife. While it is being hammered, the jigane and the blade are blended and extended. This work is an important process so that the metal can be cut without breaking or bending.



(3) Water quenching
The knife is heated to 750°C - 800°C. Then it is dipped into water and cooled. Tempering increases the hardness of the blade.


(4) Blade tempering
The cooled knife is heated again, drops of water are dropped onto it and the temperature is judged by how they run. It is a technique that requires skill and experience. As a result, it produces a blade that is tough and not easily chipped.



(5) Sharpening
The jet-black knife is sharpened with multiple "coarse grinding, buffing, hon-togi, ura-togi" whetstones.



(6) Handle attachment/name engraving
A handle is attached to the sharpened knife. And finally, it is finished by adding our name, "Sakai Jikko".







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