Yaegashi Forged Blades Workshop
Junichi Yaegashi, who bears the title of 4th Generation Swordsmith “Sōshū,” was born and raised in Tateishi, Katsushika Ward, Tokyo.
He continues to preserve the fire-forging techniques passed down through generations at Yaegashi Forged Blades Workshop, located in a quiet residential area just a short distance from the bustling station of Tateishi, known for its lively “senbero” (drinking for 1,000 yen) culture. From an early age, Junichi watched his father head to the forge each morning before school and saw him deliver finished pieces in the evening. His father, who loved sake yet never wavered in discipline, upheld strict standards for his work and carried immense pride and confidence as a swordsmith—values that became the foundation of Junichi’s own path.
He began helping in the family workshop as a middle school student, first tasked with preparing charcoal for quenching. By confronting the work with dedication from the start, he naturally absorbed both the skills and mindset of a craftsman. Today, he continues to practice blade-making with unwavering focus in Tateishi, upholding the traditions and rigor of his ancestors.
At the heart of Yaegashi Forged Blades Workshop lies a deep commitment to understanding the properties of materials and pursuing optimal balance in every product. The hardness of iron varies with its carbon content: too hard and it becomes brittle, too soft and it will not hold an edge. For Japanese knives, Junichi Yaegashi combines a hard hagane (cutting steel) with a softer jigane (body steel), achieving both resilience and flexibility using techniques akin to those employed in Japanese sword-making.
High-carbon steels such as Aogami (blue paper steel) and Shirogami (white paper steel) are used for the blade, but selection is not based solely on ranking. Instead, the choice considers the knife’s intended use, as well as the user’s style and preferences, ensuring the most suitable material for each piece.
The final quality of the knife is determined by forging and quenching, processes in which years of experience make all the difference. Beyond kitchen knives, Junichi has applied his skills to industrial blades and a wide range of custom orders, and it is this accumulated expertise that defines the strength of Edo-style forged blades, supporting even advanced industries through uncompromising durability.
Guided by the belief that quality craftsmanship builds trust, Junichi Yaegashi continues to create blades that offer precise cutting performance while remaining closely attuned to the needs of their users.
This leather crafting knife is made using traditional Japanese forging techniques.
Its traditional sharpness is supported by many leather craftsmen and manufacturers both in Japan and abroad.
Yaegashi Forged Blades Workshop
Junichi Yaegashi, who bears the title of 4th Generation Swordsmith “Sōshū,” was born and raised in Tateishi, Katsushika Ward, Tokyo.
He continues to preserve the fire-forging techniques passed down through generations at Yaegashi Forged Blades Workshop, located in a quiet residential area just a short distance from the bustling station of Tateishi, known for its lively “senbero” (drinking for 1,000 yen) culture. From an early age, Junichi watched his father head to the forge each morning before school and saw him deliver finished pieces in the evening. His father, who loved sake yet never wavered in discipline, upheld strict standards for his work and carried immense pride and confidence as a swordsmith—values that became the foundation of Junichi’s own path.
He began helping in the family workshop as a middle school student, first tasked with preparing charcoal for quenching. By confronting the work with dedication from the start, he naturally absorbed both the skills and mindset of a craftsman. Today, he continues to practice blade-making with unwavering focus in Tateishi, upholding the traditions and rigor of his ancestors.
At the heart of Yaegashi Forged Blades Workshop lies a deep commitment to understanding the properties of materials and pursuing optimal balance in every product. The hardness of iron varies with its carbon content: too hard and it becomes brittle, too soft and it will not hold an edge. For Japanese knives, Junichi Yaegashi combines a hard hagane (cutting steel) with a softer jigane (body steel), achieving both resilience and flexibility using techniques akin to those employed in Japanese sword-making.
High-carbon steels such as Aogami (blue paper steel) and Shirogami (white paper steel) are used for the blade, but selection is not based solely on ranking. Instead, the choice considers the knife’s intended use, as well as the user’s style and preferences, ensuring the most suitable material for each piece.
The final quality of the knife is determined by forging and quenching, processes in which years of experience make all the difference. Beyond kitchen knives, Junichi has applied his skills to industrial blades and a wide range of custom orders, and it is this accumulated expertise that defines the strength of Edo-style forged blades, supporting even advanced industries through uncompromising durability.
Guided by the belief that quality craftsmanship builds trust, Junichi Yaegashi continues to create blades that offer precise cutting performance while remaining closely attuned to the needs of their users.
