Blades forged to perfection. The art of making shears, knives, scissors, and other cutlery is rooted in forging techniques that arrived in Japan in the sixth century. These techniques evolved with society, leading to the creation of Japanese swords as the samurai came into power. However, as times became more peaceful through the middle Edo period, the demand for these swords decreased. The Tokugawa shogunate collapsed, and in 1871 with the Meiji Restoration, sword prohibition was promulgated, destroying the samurai culture.
As swords evolved to be considered works of art, the significance of the Japanese sword changed. Before this, sword makers did not only deal in swords. The Edo Kanoko, an Edo guidebook published in 1687, introduced cutlery shops that sold broad-bladed fish knives and razors as a side business.Tokyo Cutlery employs the same techniques that blade-smiths have handed down over generations to forge sharp and durable blades. Yasukihagane steel holds the reputation for being the highest quality steel and the steel of choice for swordsmithing—all Tokyo Cutlery is made with yasukihagane. The steel is heated along with the base metal to over 1,000 degrees centigrade then forged by hand with a hammer.
The shimmering surfaces and sharpness of the blades are enough to take one’s breath away, and each cut glides through tough ingredients with little effort. Scissors trim cloth without damaging the material. And, regularly whetting the blades keeps them sharp for decades. Tokyo Cutlery’s blades maintain a reputation of being easy to use, and some say they last for a hundred years.