About 100 years ago, a man who ran a hardware manufacturing business lost everything in the great air raids during the war. About 100 years later, his great-great-grandson encountered "kuro-uchi" knives forged by Tosu blacksmiths and started a business. "YUSO HAMONO," a shop located in the Teramachi Kyogoku shopping street in Kyoto, is a brand born from such a mysterious fate and connection.
The family story woven into the name "Yuso"
The name "YUSO HAMONO" carries a story related to the family lineage of its founder, Hiroyuki Tazawa. His great-great-grandfather, Yuhei Tazawa, ran a hardware manufacturing business about 100 years ago, but he lost everything in the great air raids during the war and was forced to close down his business. About 100 years later, when Hiroyuki was about to start a knife business, his mother told him for the first time that Yuhei had left behind the wish for someone to "revive the business someday." Since it was a business dealing with similar hardware, Hiroyuki decided to name the brand "Yuso" by taking the character "Yu" from Yuhei's name and combining it with "So," which has a positive meaning. Furthermore, while researching old documents about Yuhei, it was discovered that he had originally been involved in the "blacksmithing business." Currently, YUSO HAMONO partners with blacksmiths mainly from Tosa. They say they feel a mysterious fate and connection in how, after 100 years, they are once again involved in blacksmithing and knife-making.
Delivering Tosa knives from Kyoto
The happi coat inherited from great-great-grandfather Yuhei, 100 years ago.
Forging work in progress
Yuso Hamono opened in Kyoto in 2020 as a factory-direct store for Tosa knives. Currently, 10 staff members work at its two Kyoto stores and one Nara store, while about 10 blacksmiths in Tosa forge knives. ENGAWA ASAKUSA is holding a limited-time pop-up exhibition and sale of some Tosa knives.
A crisis of technical extinction witnessed in SME support
The founder, who came from manufacturing and later engaged in overseas business and SME support, witnessed many instances where excellent technologies of Japanese SMEs and regional industries were being lost due to a lack of successors and sales channels. He learned that the knife industry in Kochi Prefecture was facing a crisis of technical extinction due to the aging of blacksmiths and a lack of successors. This led him to believe that by "creating a direct sales system in collaboration with the production regions, this traditional technology could be spread domestically and internationally, preserving both the artisans and their skills." This was a major impetus for starting Yuso Hamono.
From an encounter with Kuro-uchi knives
The starting point was being captivated by the sharpness and the powerful craftsmanship of the Kuro-uchi knives made by blacksmiths in Kochi Prefecture. At the same time, he realized that despite having excellent skills, the aging of artisans and the lack of successors were threatening the survival of the production region itself. He began selling them with the desire to "have more people use these knives and create an environment where artisans can continue their work with pride." Through his experience in Kochi, he strongly felt that even with skilled artisans, if the sales and communication methods were insufficient, the work would not be sustainable. This realization, combined with his background in business and marketing support, led him to want to use his experience for local manufacturing and ultimately decide to communicate directly with customers through stores.
A set of Kuro-uchi knives
Discomfort with the idea of "Japanese knives = expensive crafts"
Despite being high-quality Japanese craftsmanship, he felt a sense of unease that the background of the makers and methods were not adequately conveyed, and that "Japanese knives" were simply lumped together as "expensive crafts." Tosa knives possess a rationality that has been honed through practical use, and the charm of each knife lies in the distinct handprints left by the artisans. Yuso Hamono's approach to craftsmanship began with the idea of wanting to convey this value, not just through price but also by sharing the story behind it.
The land of Kochi and Tosa
Kochi Prefecture, the main production region for Tosa knives that we introduce, is rich in forest resources and has a long history of developing knife making for forestry and agriculture. Tosa uchi-hamono (forged blades) are said to have a history of over 400 years, and the culture of free forging, which prioritizes practicality, is still passed down today. From the development of a culture that produced various types of knives in small quantities for mountain and farm work, the technique of "free forging," which shapes items through forging without relying on molds, developed. The foundation is practicality—"cuts well, durable, and easy to use"—rather than elaborate decoration, and this spirit of practical manufacturing from the region is inherited in today's knives.
"Knives that connect Japan's forging culture to the future through use"
The most important value that Yuso Hamono wants to convey can be summarized in one phrase: "Knives that connect Japan's forging culture to the future through use." We believe that customers enjoying the excellent sharpness in their daily cooking directly supports the artisans' work and the inheritance of their skills. We want our products to be like that. A sharp knife transforms cooking from a "chore" into an "enjoyment." The satisfaction of cutting ingredients beautifully, the joy of feeling a little more skilled at cooking, the affection for a tool that is cared for and used for a long time, and the deliciousness of ingredients cut with a sharp knife. We want to bring such small riches to daily kitchens.
"Being honest with both makers and users"
What we value in manufacturing is "being honest with both makers and users." Instead of creating value solely based on appearance or brand image, we prioritize essential quality in steel materials, forging, heat treatment, and sharpening, and convey the background as honestly as possible. We aim to properly evaluate the artisans' skills and pass them on to the next generation as a sustainable profession. Especially for Tosa's Kuro-uchi knives, we work closely with the makers and, as a rule, maintain a factory-direct and direct-sales model without intermediaries, valuing the balance between quality and price.
Aogami steel and free forging finished by a single craftsman
Tosa knives, Yuso Hamono's main product, use Aogami steel, a high-grade high-carbon steel. While steel requires more care against rust than stainless steel, its appeal lies in its extremely sharp edge and the ability to be resharpened for long-term use. Aogami steel is also characterized by excellent rust resistance and good edge retention. We propose steel materials and blade shapes according to the intended use and the customer's usage habits.
A major characteristic of Tosa knives is that a single blacksmith often handles a single knife from forging to shaping, quenching, and finishing. Through free forging, where steel heated to approximately 1,000°C is hammered to adjust its thickness and shape, each knife, even if made to the same specifications, develops a slight individual character. The appeal lies in the "human touch" that remains, which is absent in industrial products.
A few days to a week: Judgment inherent in each step
A knife goes through many processes, including material preparation, forging, shaping, quenching and tempering, grinding, sharpening, and handle attachment, before it is completed. It usually takes several days to about a week, but the processes and time required vary depending on the product and the craftsman. Each step requires experience and judgment, and it takes an effort that cannot be simply measured by time, unlike mass-produced goods. Particular care is taken in the heat treatment after forging and the sharpening. The hardness and toughness of steel change depending on the temperature and heating/cooling conditions, so the craftsman's experience greatly influences the quality. For the final sharpening, each knife is finished while balancing sharpness, edge retention, and resistance to chipping.
Knives are made using a combination of traditional tools like belt hammers, furnaces, anvils, and various grinding machines and whetstones, along with modern equipment. However, more important than the tools themselves is the experience of the craftsmen who use them. They say that the ability to judge the color of the fire and the condition of the steel by eye, and to adjust the strength and angle of hammering by feel, is acquired through years of accumulated experience.
Three key features of the product
If we were to list the three greatest appeals of Yuso Hamono, they would be as follows: the sharp edge unique to high-carbon steel, the individuality that comes from each knife being handcrafted by an artisan, and the ability to be used for a long time through resharpening, which also contributes to the transmission of regional skills. Santoku, Funayuki, Kiritsuke/Bunka knives are versatile for meat, fish, and vegetables, while Nakiri knives are for vegetables, and Gyuto knives are for meat and large ingredients—each shape has its appropriate use. For high-carbon steel knives, washing immediately after use and wiping off moisture, and re-sharpening with a whetstone when the edge dulls, are key to long-term care.
Also as a gift
These knives are also recommended as gifts for cooking enthusiasts, celebrations for new beginnings or weddings, and milestone commemorations. They are also suitable as gifts for international visitors, conveying the wish that they "actually use something distinctly Japanese in their daily lives," and Yuso Hamono offers name engraving services.
Display items (polished Damascus) set
Voices from international customers
International customers sometimes say, "This was the most memorable purchase I made in Japan," or "It was great to be able to choose a product knowing the background of the craftsman." They are happy that customers not only purchase a product but also take home the story of the maker and the production region. Many choose the knives not as souvenirs of their trip to Japan, but as "tools to use daily upon returning home," and some find joy in cultivating their own knife, using different blade shapes and steel types. What repeat customers have in common is that, in addition to the excellent sharpness, the more they learn about the differences in steel and blade shapes, the more they desire their next knife. The ability to restore sharpness through re-sharpening and use the knife for a long time means it is cherished as a "non-disposable tool," and the specialized advice and reasonable prices unique to direct stores are also reasons for their support.
Creating appropriate pricing and a sustainable system
The biggest challenge in development and sales was connecting the products of highly skilled artisans to the market at sustainable prices and sales volumes. Instead of a dichotomy of "expensive because it's traditional craft" or "cheap is good," a system is needed where artisans receive appropriate work and customers can confidently make their choices. We have built a sales method that involves direct collaboration with makers and thorough, detailed explanations of the background at our stores.
When the store first opened, they found that customers new to Japanese knives sometimes found it difficult to grasp all the specialized information, such as steel names and manufacturing methods. Therefore, they improved their customer service to explain from the customer's perspective—focusing on use, ease of maintenance, and sharpness—and then conveying the background of the artisans and production region. If efficiency were the only concern, it would be simpler to focus on best-selling products and minimize background explanations. Nevertheless, Yuso Hamono prioritizes explaining the differences between each knife, the artisans, the steel, and maintenance methods as thoroughly as possible, even if it takes time, to ensure customers can confidently choose "their own knife."
Our future goals
Moving forward, we aim to deepen our collaboration with Tosa blacksmiths and manufacturers, and expand our sales channels not only domestically but also internationally. Furthermore, beyond just selling knives, we want to broaden initiatives that allow customers to engage with Japanese blade culture long after purchase, through opportunities for sharpening, maintenance, and learning about the artisans' work. Our goal is to elevate the status of blacksmiths and transform it into an industry where they feel confident saying, "I want to pass this work on to the next generation." We hope to connect users worldwide with production regions and create a market where artisans' skills and work can continue, ensuring that excellent techniques are not lost solely due to a lack of successors or sales channels.
To our readers
Tosa knives are not decorative crafts to be admired, but tools whose true value is revealed through daily use in cooking. Each knife has subtle differences in character, and as you use, sharpen, and care for it, it truly becomes your own tool. Please feel free to pick one up and experience its sharpness and the warmth of its craftsmanship in your daily cooking. I would be delighted if you could understand that behind a single knife lies over 400 years of Tosa's blade culture, the work of blacksmiths who still face fire and steel today, and that the act of choosing and using a knife itself is a small contribution to preserving that skill for the next generation.
*YUSO HAMONO is not currently available on the ENGAWA STORE online store. You can purchase it at ENGAWA ASAKUSA.