BIZEN OSAFUNE BLACKSMITH
Bizen Osafune Blacksmith Lineup
About the Craftsman
MEET THE ARTISAN BEHIND BIZEN OSAFUNE BLACKSMITH
Osafune, in Setouchi City, Okayama Prefecture, is the birthplace of the Japanese sword. For over 800 years, this valley produced more master swordsmiths than anywhere else in the country. And today, approximately half of all historically significant Japanese swords still in existence were made here. The Osafune School, established in the Kamakura period, shaped the course of Japanese sword-making for centuries, supplying blades to feudal lords and samurai across the country at a time when demand was unmatched. The region had everything required: iron-rich sand in its rivers, clean water, and Japanese red pine charcoal with exceptional thermal properties for smelting.
Ueda Norihito is one of the last active swordsmiths working within this lineage. In Japan, the title of swordsmith cannot be self-granted. Artisans must pass a formal examination administered by the Agency for Cultural Affairs, after which they are permitted to make no more than 24 swords per year, a regulation reflecting the fact that each traditional katana requires no fewer than 15 days of active labor. Ueda-san holds this certification, placing him among a very small number of people in the world legally practicing this craft. He has also personally trained over fourteen other swordsmiths across Japan, making him not just a practitioner but a root of the tradition.
What separates Ueda-san's kitchen knives from almost anything else begins before the forge. Most craftsmen start from commercially produced steel. Ueta-san does not. He uses a magnet to gather iron sand from rivers across Japan, sorting each harvest by chemical composition. That sand is smelted in a tatara, a traditional Japanese furnace he designed and built himself, to produce tamahagane: the steel of Japanese swords. The grain structure, the carbon distribution, and the behavior of the edge all come from this source. It cannot be replicated with modern mill steel, because it is not made the same way.
He is also very proud of Japanese style of metalworking and has actively served a role in perpetuating the ulture and skills, having trained more than 14 apprentices and now balcksmiths. And despite his 78 years old age, he still thinks he has time and energy for training a couple more!
Also, because sword commissions take priority, Ueta-san produces only 2 to 3 kitchen knives per month. There is no inventory. Every knife in this collection is made after you place your order. When you reserve a blade, Ueda-san's process begins. Iron sand. Tatara furnace. Forge. Sakai craftsman. Final edge. The blade that arrives was made specifically for you, because no one else would have ordered that exact knife before you did.
FREQUENTLY ASKED QUESTIONS
What makes Bizen Osafune knives different from other high-end Japanese knives?
The steel. Uesa-san produces tamahagane himself by smelting iron sand in a tatara furnace, the same process used for Japanese swords. This isn't commercial steel with a swordsmith's name attached. It's steel made from scratch, by the same person who makes the knife, using a method unchanged for centuries. Ir provides the best of Japanese katana swords strength with the best of the Japanese ktichen knvies performance.
Why are these knives made to order?
Ueta-san's primary work is sword-making, which limits his kitchen knife output to a limited productio. of blades per month. There is no standing inventory. Thus, each knife is made after your order is confirmed. This isn't a temporary situation; it is the nature of the work.
Lead time depends on current demand and Ueda-san's sword schedule. For an estimate time, please contact us. Think of it as part of the experience as well, your blade didn't exist until you asked for it.
What steel are these knives made from?
Tamahagane, the traditional Japanese sword steel, produced by smelting iron sand in a tatara furnace. Ueda-san collects the iron sand himself and controls the entire steel-making process. This is the same steel used in Japanese swords, and the same steel Ueda-san forges for his katana.
Are these suitable for home cooks, or are they professional-level tools?
They're working knives built to be used. They perform best in hands that are comfortable with traditional Japanese knives and willing to maintain them on a whetstone. There's no reason a dedicated home cook can't use and love these blades. What matters is willingness to care for them, not professional credentials.
Are Bizen Osafune Blacksmith knives dishwasher safe?
No, Bizen Osafune Blacksmith knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.
How should I care for my knife?
After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place. Sharpen with a quality whetstone (1000/3000 or 1000/6000). Avoid pull-through sharpeners and dishwashers. For whetstone recommendations, we suggest the Tadokoro 2-Piece Sharpening set, available in our store.
Will my Bizen Osafune Blacksmith knife rust?
Bizen Osafune Blacksmith knives are made of Tamahagane Steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.
How long will it take to ship my order?
All prices include FREE international shipping. Please note that you will be notified by email after confirming lead time with Bizen Osafune Blacksmith of the expected time of delivery. You will also received an email with the package's tracking number after the item elaves our warehouse. Please see our Shipping Policy for more details.
Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country). US customers please see our Important Notice for US Customers.