600 Years of Tradition! Making Best Japanese Knives in Sakai, Osaka

Phoebe returns to take a stab at a brand new challenge- making a traditional Japanese knife! Japanese knives are famous worldwide for their expert craftsmanship, and some of the most sought-after knives come from Sakai in Osaka prefecture. Phoebe visits a renoun knife workshop to sharpen her skills and try making the very first “byFood” knife. Will Phoebe’s knife make the cut? Join us as we go through the knife-making process in this episode of “Pheebz to Table”!

LOCATION:
Enami Hamono Knife Factory
Sakai, Osaka

TIMELINE
0:00 Intro
0:42 Enami Hamono Knife Factory
3:50 Knife Making Experience
9:42 Knife Complete
10:05 Outro

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ABOUT BYFOOD:

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ByFood strives to make Japanese food culture accessible to anyone, removing the language barrier and accommodating dietary needs. And if your perfect food experience isn’t available on our platform, the VIP Gourmet Concierge will create one that is custom-made for you.

Best of all, for every experience that’s booked on byFood, 10 school meals will be donated to children in need through the Food for Happiness program.

[labradoforge]

Enamisan!
I was so honored to forge with you with the group from Kikuichi hamono. Thank you!

[_nihongo_jouzu_]

would love to own one of those hand made knives, the manual work put into it just makes it more special

[chefknivesenthusiast]

It's always great to see Japanese blacksmiths at work! Thanks for sharing ❤

[AussieInJapan]

Great video Pheebz, love these real Japan videos especially as you are always so passionate about Japan.

[keluk]

Pheebz is back. W00t W00t! Wonderful knives. Highly skilled heat treatment process.

[JapanbyFood]

20% discount for the first 5 people! Promo Code: KNIFE0920

[BBB_]

Hands down my favorite episode. I love Japanese knives and I have several knife boxes that look just like that one :)

Now that you have such a great knife, it’s time to learn how to sharpen it 😊

[Bad_Karma]

Fantastic vlog
Great to see an ancient tradecraft being carried on
I would love to have one of those or a set

[radityaamandra]

this is really nice addition to the usual videos. Who is the sharpener's name and which Hamono is it?
The funny thing that Usuba is very thin and delicate, a lot of people will chip it if they don't know how to use it.
Yet, the first thing she cut is a Kabocha Squash, which is not really recommended.

[victorhung]

Thanks for making this video...amazing!

[MrSchroder]

can you provide an address to his shop in Sakai? would love to go there Tuesday.

[Absurd]

cool video! I have 1 Japanese chef knife and I love it! I'd love to get one of these hand made ones though.

[billshepherd]

Those knives are beautiful!
Heat welded and cold hammer forged.
Is only one side sharpened?

[astroboy]

This is what I call a cutting edge vid guys nice and educational
I feel it’s worth spending good money on a long lasting Japanese knife!!!👌🏻🔪
P.s nice to see phoebe again too!!!

[jiahaotan]

Stumbled upon this.
- You can try holding the knife by pinching the blade just after the wooden handle. The handle is thick and feels unwieldy to hold, the blade is thin and the handle fits into the hollow of your palm, locking the knife in.
- You can get better cuts by slightly sliding the knife forward as you gently press downwards. We call this a "push cut".
- Not sure what steel your knife is made from, but if it starts rusting on you, better hand wash and wipe dry ASAP. It's also good practice for any knife.
- Single bevel knives like yours will steer/tend to preferentially cut in a certain direction and a lot of skill is needed to get the knife to go where you want it to. Not recommended for beginners.
- Took a look at your buy-knife link also. Please include steel type and more (and clearer) photos of the knife from different angles. For clarity on this matter, Google and browse any website specialising in selling Japanese knives.

[bcatbb]

normally im big into kitchen and food related videos, but this just didn't hit it with me

[csabavarady]

By food sounds as byfood like byproduct.. Are you sure that this naming was lucky to start a channel? I'm not..

[VuLE-otex]

Ok vid but this is not the essense of tradtional knife making. True traditional (very few) makers smelt, forg and grind by hand, this is a mass produced knife. You should stick to making food vids which I love, bring back Leina Bambino 😃