Blacksmith Shogo Yamatsuka

Who I am

Let me introduce myself: my name is Shogo Yamatsuka, and my job is to forge Japanese knives by hand. Originally from Sakai, in Osaka prefecture, I work for various artisan workshops, including Hado and Momotaro.

The town of Sakai is the cradle of cutlery in Japan. It was born here many centuries ago. The town's forges were originally intended for the manufacture of katanas, the famous swords used by the samurai (warriors in the service of the lords). But the economic boom got the better of the samurai. The country began to modernize, and in the 1870s, samurai work began to disappear. Sakai's forges turned to blade-making.

The forges specialized in blades for different sectors, such as agriculture or cooking, resulting in the creation of handcrafted Japanese knives.

Local blacksmiths were keen to preserve the heritage of katana-making. This is why the ancestral Honyaki blade technique used to forge swords has continued to be used to forge the blades of Japanese kitchen knives.

I began my apprenticeship at a very young age with my father, himself a blacksmith. He trained me to work with many steels, but particularly Ginsan steel. It takes 10 years to become a true craftsman, so I trained for a long time, which explains why many famous Japanese blacksmiths are quite old.

My work

It took me 30 years of intensive work to fully master the art of steel forging, a discipline known as Hizukuri. The Japanese Ministry of Economy, Trade and Industry has certified me as a Master Traditional Craftsman, a true recognition of my dedication to my work.

I always enjoy the challenge of new steel variations, but I'm an expert in Ginsan steel. In fact, I'm the only Japanese master blacksmith in Sakai who knows how to hot-forge it, which is no easy task for young blacksmiths because of its complex handling.

As the seriousness of a craftsman is reflected in the sharpness of his blades, you can be sure of a hand-forged knife of exceptional performance, made according to ancestral forging techniques.

Our favorite knife

Our team is particularly fond of the Momotaro Ginsan 21cm handmade Japanese kiritsuke chef's knife with magnolia handle!

This handcrafted Japanese knife reflects all the expertise of Shogo Yamatsuka. The Ginsan stainless steel blade core offers a hardness of nearly 60 HRC, for clean cuts and a durable, easy-to-maintain edge. The softer steel layer folded over the core ensures an elegant, protective and balanced San Maï blade structure.

The knife's handle is made of light magnolia, a soft-touch essence that is both light and robust. The black horn bolster contrasts with the clarity of the wood and blade, making this a timelessly elegant high-end Japanese knife.

Discover Hado handcrafted Japanese knives on our website!