The ultimate in functional beauty. From Echizen to the World - The Challenge of Hiroshi Ikeda, Representative of Adachi Uchi Hamono
History of Echizen Uchihamono (Echizen Forged Blades)
Echizen City in Fukui Prefecture is home to one of Japan's oldest blade-making regions, with a history spanning approximately 700 years. It is said to have originated when a swordsmith from Kyoto moved there and applied his skills to making sickles.
Designated a traditional craft of Japan, kitchen knives are now the main product and attract attention both domestically and internationally. The region has a hub called "Takefu Knife Village," where activities to pass on the skills of craftsmen to the next generation are also thriving.
From Rugby to Craftsmanship
― Mr. Ikeda, did you originally follow the path of blade making?
Ikeda: No, I was devoted to rugby in university and had no connection to crafts at all.
― Is that so! How did you end up in this world from there?
Ikeda: When I decided to quit rugby upon graduating from university, the work of blacksmithing, which my grandfather and uncle did, came to mind.
The Path of a Craftsman
― What was it like when you actually started?
Ikeda: I made a lot of mistakes. Forging and sharpening weren't easy. But the moment iron transformed into a blade was fascinating, and as I continued, I became convinced it would be my life's work.
The Appeal of Echizen Kitchen Knives
― What are the unique characteristics of Echizen Uchihamono?
Ikeda: There's a technique called "Nimai-Hiroge" (two-sheet spreading), which allows us to make thin blades, and that's a distinctive feature.
― That's a unique forging technique of Echizen Uchihamono, where two layers of steel are hammered together to increase thickness while thinning them out when making knives and other blades.
Ikeda: Cheap knives are easy to get, but they often lose their sharpness quickly. Echizen knives are meticulously crafted, from the materials and quenching to the sharpening, including the Nimai-Hiroge technique. So their sharpness and durability are completely different from mass-produced knives.
Popularity Overseas
― They say it's popular overseas now.
Ikeda: Yes. It's particularly well-regarded overseas. When I visited retail stores abroad, I was happy to see how pleased people who actually use them were.
― Many people from overseas also visit Takefu Knife Village, don't they?
Ikeda: That's right. Many people come to observe, fascinated by Japanese craftsmanship. I find it rewarding that culture connects through knives.
Toward the Future
― What are your goals for the future?
Ikeda: As a traditional craftsman, my goal is to properly pass on Echizen Uchihamono to the next generation. I want to ensure the technique never dies out, while also taking on new challenges.
Mr. Ikeda, who was completely immersed in rugby during his university days and lived in a world far removed from crafts. However, after deciding to succeed his uncle, he learned the skills from scratch and diligently continued his efforts. Now, he has become a leading figure in Echizen Uchihamono as a traditional craftsman. His journey inspires deep respect.
The quality of Anryu Hamono is now highly regarded worldwide, and due to its popularity, it is difficult to obtain. We are deeply grateful for the opportunity to handle them through made-to-order production at AYA-TORI.
Mr. Ikeda also passionately dedicates himself to nurturing young talent and strives to invigorate Takefu Knife Village. His attitude feels like a powerful testament to the passing down of Japan's traditional crafts to future generations.
Mr. Ikeda, who not only preserves tradition but also spreads Japanese craftsmanship to the world. His sincere dedication has deeply impressed me as a Japanese person.
And above all—if you hold one in your hand, you will surely realize that its sharpness and beauty will make it a " lifelong companion." If this article has moved you even a little, I would be delighted if you would take this opportunity to welcome an Echizen Uchihamono into your life.
