The Nara period (710 – 794)
Japan’s oldest surviving kitchen knives resembling modern Japanese knives date back to the Nara period. Ten of these knives are preserved as historical and cultural treasures in the Shosoin (Treasure House of Todaiji Temple) in Nara. These kitchen knives were crafted during the reign of Emperor Shoumu.
A unique feature of knives from the Nara period is their shape, very similar to Japanese swords (Katana), with very long handles measuring 38-41 cm.
Heian period (794 – 1185)
During the Heian period, Japanese kitchen knives became symbols of social status, transitioning from everyday tools to symbols of pride and luxury. One of the catalysts that contributed significantly to the prestige of artisanal kitchen knives was the introduction of the “Houchou-Shiki” or “Knife Ceremony”.
This ritualistic religious ceremony was introduced during the Heian period and can still be experienced at the Takabe Shrine (a Shinto shrine dedicated to the deity of kitchens and cooking) in Minamiboso City, Chiba Prefecture. During this ceremony, a knife maker performs a ritual involving the preparation of food ingredients in front of the emperor, using only knives and chopsticks, strictly following the rule that the handler of the blade must not touch the food ingredients during their preparation. The knife maker is dressed in unique traditional Japanese attire and sits before a large cutting board where food ingredients are placed. Holding chopsticks in the right hand and a knife in the left, this performance demands extreme knife-handling skills and years of practice. Through this tradition, knife making, cooking, cutting, slicing, etc., gained cultural, religious, and historical significance during the Heian period.
According to food historian and chef Hideo Dekura:
“Honcho-Shiki is based on the appreciation of food. Each meaningful movement in the ritual shows respect for the food; and the detailed and thorough cuts of the knife symbolize the mindset of not wasting anything. I believe this philosophy has been carried out for 1300 years, leading up to the present day, and is reflected in the spirit of modern Japanese cuisine.”
Kamakura period (1185 – 1333)
The Kamakura period is known for the rise of samurai warriors and witnessed significant changes in Japanese politics, culture, and society.
Seki – a city that emerged during the Kamakura period in Gifu Prefecture – is now known as the center of Japanese cutlery. Today, Seki is one of the “Three S Cutlery Cities” alongside Solingen (Germany) and Sheffield (England).
Seki is blessed with natural resources necessary for forging high-quality cutlery, such as clear water from mountain springs, charcoal from pine trees, abundant iron sand deposits, and two significant rivers, Nagara and Tsubo, which support shipping infrastructure. These attributes attracted swordsmiths like Motoshige, known as the founder of Japanese swords, inspiring him to move to Seki around 1229-1261 and establish a community of swordsmiths in the area. Samurai warriors of the Kamakura period praised Seki blades for being “does not bend, does not break, cuts well.”
Gorō Nyūdō Masamune – a master smith known as the greatest of the Kamakura period – perfected the art of “Nie”, a term describing the glint of steel crystals in a Pearlite matrix resembling stars in the night sky. However, this was challenging at the time due to the impurities often found in the steel used for sword making. Masamune’s most famous sword, the “Honjo Masamune”, became a symbolic blade for the Tokugawa Shogunate throughout the Edo period, a prestigious family heirloom passed down from one Shogun to another.
Muromachi period (1336 – 1573)
The Muromachi period was one of the most violent in Japanese history, characterized by feudal wars and political turmoil. Despite this instability, it was a period of significant cultural growth. Traditional Japanese arts such as tea ceremonies, Ikebana (flower arrangement), ink painting, etc., flourished under the influence of Zen Buddhism.
During the Muromachi period, various schools of Japanese cuisine emerged, leading to the development of different Japanese kitchen formats. It was during this period that knives exclusively used for cutting vegetables (due to Buddhist dietary restrictions against meat consumption) are believed to have emerged, featuring blades with a concave shape.
Edo period (1603 – 1867)
The Edo period began with the end of the Sengoku (Warring States) period and brought peace, political stability, and a period of economic and cultural growth in Japan. As a result, people enjoyed Japanese traditions, arts, culture, and beauty more than ever before.
Until the early Edo period, most kitchen knives resembled Japanese swords – narrow, slightly curved blades with long handles. However, as the Edo period progressed, the demand for swords diminished due to the relatively stable political atmosphere. Thus, swordsmiths who had previously crafted swords during the Sengoku period began making household tools such as kitchen knives and agricultural implements.
Due to the flourishing of Japanese cuisine during the Edo period, chefs’ tasks became more specialized, with titles such as “Houchoushi” (knife masters who cut meat and fish) and “Kizamisakanashi” (dish masters who cut vegetables). These changes led to the emergence of new and different Japanese kitchen knives in the mid to late Edo period. Some of these knives, such as Deba, Yanagiba, Usuba, and Nakiri, are among the most famous Japanese knives today.
Meiji era (1868 – 1912)
During the Meiji restoration, Japan underwent rapid modernization and Westernization. Many aspects of Japanese society, including political and social traditions, as well as dietary habits, began to change.
According to Buddhist beliefs, eating meat, especially beef, was not recommended, and Japanese had avoided meat consumption for over 12 centuries. However, during the Meiji restoration, the emperor ate beef and broke this taboo. Subsequently, meat consumption began, leading to the creation of specialized knives for cutting meat, such as the Gyuutou (Japanese version of Western chef’s knife).
As people began eating meat even in ordinary households, maintaining specialized knives demanded considerable effort. Therefore, a multi-purpose knife called Santoku was created.
Another significant influence of the Meiji restoration on Japanese kitchen knives was the “Sword Abolishment Edict”, a general ban on common people carrying swords. This limited swordsmiths to producing a few pieces per year, prompting them to focus on crafting other cutting items, such as kitchen knives.
These generations of swordsmiths have since established a revered Japanese kitchen knife industry, which continues to thrive today, carrying with it centuries of history and traditions.