If you’re a traveling history buff, Samurai sword enthusiast, or even an aspiring home chef, then it’s worth getting a trip to Seki, Japan, on the calendar.

Seki may be the one place in the world (with the possible exception of Solingen, Germany) where you can see a clear throughline of ancient craftsmanship translated into modern knife technology used by the best chefs in the world.

About Seki

Seki is about 4 hours (by rail) outside of Tokyo. 90% of Japanese knives are made here, in a tradition that extends back 800 years.

The location was well suited for blade making because of an abundance of iron, charcoal, and cool mountain streams. It’s where the preferred production of Samurai swords happened. Even today, ten licensed blacksmiths produce swords using traditional techniques in Seki. 

About 100 years ago, the Japanese government prohibited the open carry of swords in public. An understandable choice and also one that shaped the industry of the city. The traditional craftsmanship carries on, only with a focus on modern blades like kitchen knives and scissors.

It is the hub for Japanese knifemaking and a worldwide pilgrimage for knife and sword enthusiasts.

Planning A Trip

Seki is a small city of under 100,000 people and is less dense than many Japanese destinations. The climate tends to be hot in the summer and cool in the winter. 

October may be the best time to visit because of the milder temperatures, fewer rainy days, and a few annual blade-oriented events.

Here are a few events and places to keep in mind.

Seki Hamono Festival

The Seki Cutlery Festival is held every October. It makes for an incredible experience for thousands of blade enthusiasts visiting from around the world. 

During the festival, a marketplace springs to life across a 1-km stretch of the main street in Seki. Artisans from 50 different blade producers set up booths for demonstration, handling, and open conversation. Locals perform traditional arts and music at regular intervals.

At the show, you’ll find big brands and small shops that you’ve probably never heard of. Prices are heavily discounted everywhere.

There are lots of excellent food options too. Grab some local fare and enjoy live sword forging, knife sharpening, and a host of participatory contests and demonstrations.

Seki Outdoors Knife Show

The Outdoors Knife Show happens in conjunction with the Knife Festival each year and is located nearby. This show features all custom and specialized knives, mainly intended for outdoor use.

The show, which launched in 1992, used to feature only Japanese masters. Today knife makers from all over the world participate and show off some of the most exciting and obscure designs and production methods.

It’s a great spot to pick up a one-of-a-kind blade.

Seki Traditional Swordsmith Museum

The swordsmith museum offers free entrance during the annual festival. It is the best way to connect with the city’s historical roots. 

Traditional swordmaking in Seki can be traced back to the arrival of a master swordsmith named Motoshige in the 13th century. This museum provides an up-close perspective of how the tradition was born. 

Samurai swords are forged with special iron-laden sand and pine charcoal, which is abundant here. Other materials are prohibited.

Seki swords are known for being unbreakable, unbendable, and extremely sharp. Only licensed masters are allowed to forge them. It can take up to a year to produce a single blade, some of which have 30,000 layers of folded steel.

A Samurai sword can cost millions of US dollars, so if you want to touch one for yourself, then the museum is probably your best bet.

You’ll see interviews with masters and can even catch a live demonstration of sparks flying while a Japanese sword is forged in front of you. A reservation is sometimes needed, so be sure to call ahead.

Gifu Cutlery Hall

Even if your travel doesn’t fall in October, the Gifu Seki Cutlery hall is a great place to begin your trip. The modern facility features blades for any budget, usually at a 10-20% discount.

The products are sold directly from local manufacturers, so you’ll get a good sense of what’s available in town. The Hall also features a sharpening and blade upkeep workshop where you can hone your technique at maintaining your knives.

Bringing Home A Blade

For those of us in the Western world, adapting to a Japanese knife can be somewhat of an adjustment. The shape is different, thinner, and usually sharper than a Western blade.

This construction style is derived from the regional food culture, which (unlike European knives) is fish-and-veggie-centric. You can see that focus reflected in the ornate details and craftsmanship.

When picking a blade to bring home, you’ll notice hundreds of types of knives that look similar at a glance. Any blade can make a memory, but some are definitely more practical than others in the average kitchen. Here’s what to look for.

If you’re new to Japanese knives, start with a Santoku. It is the most general-purpose option and is probably the most similar to the chef knives you’ve used in the past.

From there, it’s worth branching out into a Gyuto chef knife which can be used for most cooking tasks. Rather than a rocking motion for cutting, you’ll need to learn a thrust-cutting technique with this knife. It’s not difficult, but it can take some practice to master.

If you want even more adventure, try the vegetable knife called a Nakiri. These are meant for thin-cutting veggies and are an excellent fit for vegetarians.

If you’re a meat-eater, check out a Deba for butchery. 

Final Thoughts

Whichever direction you go, there’s nothing quite like a hand-hammered blade made of layered steel from a traditional Seki craftsman. It’s the souvenir that keeps on giving. You’ll return to the experience of visiting Seki city every time you pick it up.