Knife Making Experience at a Traditional Blacksmith Kyoto

The blacksmith workshop in Yase, Sakyo Ward

The forge sits in Yase, a quiet valley district of Sakyo Ward where the Takano River comes down from the mountains north-east of central Kyoto. The workshop is about a minute on foot from the nearest station, and the instructors confirm your exact workshop before the visit, because the team runs two identical forges in Sakyo. Inside you find the furnace, anvils, power hammers, grinders and rows of whetstones, set up so that beginners can work safely side by side.

If you are wondering how to get to Yase, take the Eizan Railway from Demachiyanagi to Yase-Hieizanguchi, the terminus of the line, in about 15 minutes; Kyoto buses also run up the valley. The area is the starting point of the Eizan cable car to Mount Hiei, and Ruriko-in Temple, famous for maple reflections in its polished floor, opens nearby in spring and autumn.

Japan's knife-making tradition

Japanese kitchen knives are prized by chefs worldwide for their hard, thin steel and sharp edges, a reputation that grew out of centuries of sword-smithing. When the wearing of swords was banned in 1876, many smiths turned their skills to kitchen knives, farm tools and carpenters' blades, and towns such as Sakai near Osaka and Seki in Gifu became famous knife-making centres. Kyoto, as the old imperial capital, has long had craftsmen supplying the city's cooks and artisans.

This knife forging workshop in Kyoto follows the same basic steps as traditional kitchen-knife making, scaled to a single afternoon. The instructors explain how heat changes steel, why the blade is hammered rather than cut from a sheet, and how sharpening angles affect the edge, so you leave understanding what makes a Japanese knife special.

Forging the blade at the furnace

After changing into traditional blacksmith clothes and a safety talk on hammers, tongs and grinders, the raw steel goes into the furnace until it glows red. This is the highlight: holding the steel with tongs on the anvil, you strike it again and again, drawing it out and shaping the profile of the blade while the instructor guides the angle and rhythm of each blow. The steel is reheated several times as it cools, and the sound and heat of the forge make the moment unforgettable.

The blade is then cooled and checked for shape, and you refine the rough edges before moving to sharpening. Protective gear and close supervision keep the work safe, but it is genuine physical craft, so expect to feel the effort in your arms. Photos and videos are welcome throughout, and many guests film their first strikes.

Sharpening, polishing and your finished knife

Sharpening is where the knife comes to life. Using grinders first and then Japanese whetstones from coarse to fine, you set the edge under expert instruction, learning how to hold the blade at a steady angle with light, even pressure. The polishing stage follows, bringing the steel to a clean, bright finish, and the instructors check the edge before handing it back to you.

Your finished knife, about 13 to 15 cm long and completely handmade, is packed in a gift box and bag to take away with you. On the default Standard plan the knife is all metal; the Premium plan adds a handle of premium wood for grip and balance. Carry it wrapped in its box while sightseeing and pack it in checked luggage for your flight, as blades are not allowed in the cabin.