With the desire that “children, too, should experience the real thing,” the authentic kitchen knife Mirai no Takumi Hyogo was developed in collaboration with artisans, drawing upon Hyogo’s traditional skills and regional resources.

Unlike many mass-produced multipurpose knives cut out with press machines, each Mirai no Takumi Hyogo is crafted entirely by hand. The blade is forged at Tanaka Kazuyuki Cutlery Works in Miki City, Hyogo Prefecture—known as Japan’s oldest blacksmithing town—using the now-rare method of hon-tanzō (true forging). This involves heating steel and hammering it by hand, which produces beautiful, unique wave patterns. The steel’s molecular structure is refined, making the blade less prone to chipping and superior in hardness (sharpness), toughness, wear resistance (edge retention), fatigue resistance, and corrosion resistance. The result is a true cutting edge and strength that cannot be achieved with mass production.

The hon-tanzō blade is then elevated into a precise tool by a sharpener. At Misuzu Cutlery Works, each knife is sharpened by hand by artisans who carefully assess its condition, switching whetstones for each stage of the process. Though time-consuming, this traditional method produces blades honed to the extreme—resistant to chipping and capable of being resharpened and reused indefinitely.

The handle features Tamba ware, one of Japan’s Six Ancient Kilns. Created by Masafumi Ōnishi, fourth-generation of Tanmon Kiln and a contemporary Tamba ceramic artist, each handle is fired in one of the few surviving climbing kilns. The unique fall of pine and bamboo ash, along with the flames’ distance and angle, create one-of-a-kind patterns and coloration, making every handle a work of art.

Even the packaging incorporates regional resources, using wood from Mt. Rokko. Mirai no Takumi Hyogo is the embodiment of Hyogo’s craftsmanship and materials. Experience for yourself the genuine sharpness and comfort in use—qualities that shine brightest in everyday cooking.

Interview: Takuya Arata Photography: Daiki Morishita Text: Kento Onishi