Bizen Osafune is, located in eastern Okayama Prefecture, a place where blacksmiths who have trained Japanese swords gather. The Japanese sword, which was once forged at this place, exists as an important cultural asset of Japan. Sword blacksmiths who still inherits tradition and school (Cultural Agency / All Japan Swordsman Association certified) are training everyday. Also, once a year the Art Swordsman Skills Art Conservation Workshop will be held here. Even now, it is still the centerpiece of Japanese swords in Japan.

Among the many blacksmith smiths, who unleashes a remarkably distinctive color, Hiroyasu Ando imprints his soul on the Japanese-style knife sold at this website. Hiroyasu Ando completed the Art Swordsman-Takumi Art Conservation Workshop organized by the Agency for Cultural Affairs in 2002. In 2003, his works was selected for the exhibition. And then, he received an award for excellence at the “New Art Swords Exhibition” sponsored by the Japan Art Swords Conservation Association in 2017. He is one of the few sword blacksmiths with exceptional talent and delicate skills.

Japanese kitchen knives which are sold on this site, is a top-of-the-line products created by the collaboration of Swordsmith Hiroyasu Ando and soon to be the 5th-generation Japanese kitchen knife craftsman from Sakai. (This is a professional Japanese kitchen knife forged using Yaoki Aogami No. 2 steel, polished for sharpness and durability.)

Manufacturing process of Japanese kitchen knife (single-edge steel attached knife)

Please make sure that you read below before using the knife

• Bizen-Osafune knife comes with a sharp blade. Use the knife appropriately; don't use them for any other unintended purposes.
• If you use the knife for an unintended purpose, its blade can chip.
• If the blade is chipped, please sharpen properly.
• Defrost the frozen food before cutting them.
• Knife's handle may come off. Make sure to fasten any looseness before use.
• Stop using the knife If it produces unusual sounds or if you feel uncomfortable.
• It's dangerous to beat something brandishly with the knife.
• rivet-fastened handle might have gaps between tang and scales, causing the rivet(s) to come off.
• Store the knife in a safe place and don't let children use the knife without parental guidance.
• Don't place the knife on the heat source such or fire.
• Wash the knife thoroughly and hygienically carefully.
• Please sharpen the knife if its blade becomes dull. Don't neglect it; get it maintained.
• This knife is made of steel. Please wash it immaculately and keep it dry after use.
• To revive rusty knife, use both whetstone and metal polishing powder for maximum result.
• To store the knife for a long period of time, wrap its body with oil paper or rustproof paper, put it in a box, and keep it in a dry place.

Inscription

Inscription is to engrave a name on the knife's blade.In the case of a Japanese sword, the name of the producer is engraved on the core (Nakago: the sword's handle), but in the case of a kitchen knife it is engraved on the surface. At Bizen Osafune, customer's inscription is free of charge. When ordering, please enter the letters, that you want to engrave, in the Remarks column. Please note that cancellation after ordering a inscribed kitchen knife is not possible.