Tanaka Kazuyuki Hamono Seisakusho "Shigekisaku"

The history of Tanaka Kazuyuki Hamono Seisakusho begins from when sickle smithing started forging sickles in the late Meiji period. After the war, holding up the name "Tanaka Tsutomu Kama Seisakusho," the workshop continued "tool making recognized by users" through manufacturing farm tools and blades. In Heisei 12 (2000), it changed to the current name "Tanaka Kazuyuki Hamono Seisakusho" — beginning anew its journey as a blade maker.

The 4th-generation Shigeki Tanaka trained in his youth under a Traditional Craftsman smith in Takefu City, Fukui Prefecture. Within the techniques of Echizen forged blades with 700 years of history, he learned techniques such as warikomi forging, firing, and hardening from one of the few masters who could real-forge long tuna-cutting knives. Leveraging that experience, at the Miki workshop, he integrally finishes knives using various steel materials — Aogami, Gin-san, powdered steel SG2 — all by hand.

"Just as each person's face is different, real-forged and hand-hammered knives each have different expressions." Tanaka also sticks to designs that combine appearance and function — laminated patterns, nashiji finishes, ebony handles, and reinforced wood handles. Series such as "Shigekisaku" and "Haba-kiri" are supported by users in Japan and abroad — expanding fans through participation in outdoor events and gift shows, and handling at specialty shops in Japan and abroad.

"All real-forged, hand-hammered" knife making continuing from sickle smithing

The roots are sickle smithing that began around the Russo-Japanese War in the late Meiji period. After the war, the workshop walked solely with tool making as a sickle workshop, and currently the 4th-generation Shigeki Tanaka — under the credo of "all real-forged, hand-hammered" — forges Aogami, Gin-san, and powdered steel one by one.

Techniques polished in Echizen, Fukui, and designs nurtured in Miki

Training as a smith began at the workshop of a Traditional Craftsman in Takefu City, Fukui Prefecture — the production area of Echizen forged blades. Learning the "warikomi forging" technique from a master who hand-forges extra-long tuna knives of the Sea of Japan side, and against the background of Miki's unique hardware culture — the workshop produces knives that combine blade patterns leveraging ripple patterns and Damascus designs with practicality.

Diverse series — "Shigekisaku," "Haba-kiri," "Hatsushimo," and more

The workshop develops series you can choose by material and finishing differences — "Shigekisaku" real-forged from laminated V Gold No.10 steel, "Haba-kiri" combining powdered steel Super Gold 2 with ebony handles, "Hatsushimo" of Aogami No.2 laminated steel, "Ginnami" of Gin-san steel, and "Amaterasu" and "Hideyuki Nashiji" leveraging the characteristics of carbon steel and stainless.

Carefully supporting daily use through FAQ and aftercare

The FAQ explains in detail how to sharpen with household whetstones, how to handle stainless knives to prevent rust, why to avoid frozen foods and bones, that left-handed knives are made to order, and why to avoid dishwashers. The workshop also focuses on information sharing for users to enjoy the tools for a long time.