日本の包丁を「買う」だけでなく、手入れの文化まで持ち帰る 訪日外国人向け包丁研ぎワークショップを開催

日本の包丁は、鋭い切れ味や美しい仕上がり、職人によるものづくりの技術から、海外の料理人や料理愛好家にも高い関心を持たれています。

一方、どれほど優れた包丁であっても、使い続ければ切れ味は少しずつ落ちていきます。包丁本来の性能を長く保つために欠かせないのが、砥石を使った「研ぎ」です。

テンポスアキバ店で行われる本ワークショップでは、訪日外国人を対象に、日本の包丁を自ら研ぎ、手入れする体験を提供します。完成した包丁を購入するだけではなく、職人から研ぎの基本を学び、一本の道具を長く使い続ける日本の文化に触れてもらうことを目的としています。

参加者は、普段使用している包丁を持参するほか、当日に購入された包丁での参加も可能です。自分の日々使われている包丁の切れ味をよみがえらせたい方はもちろん、日本で新たに購入した一本を長く使うための手入れ方を知りたい、学びたい、身につけたい方にも参加いただけます。

日本の包丁の切れ味を支える「研ぎ」の技術

日本の伝統的な包丁作りでは、鋼を鍛えて包丁の形を作る工程だけでなく、刃の厚みや角度を整え、実際に切れる状態へ仕上げる「刃付け」が重要な役割を担っています。

特に堺の包丁作りでは、鍛造、刃付け、柄付けなどを、それぞれの専門職人が担当する分業制が受け継がれてきました。

刃付けを担う研ぎ師は、包丁の形や用途、鋼材の性質を見極めながら、複数の砥石を使い分けます。研ぎとは、単に刃先を細く削る作業ではありません。包丁全体の厚みや刃の曲線を整え、食材への入り方や切り離れ方まで調整する技術です。

鍛冶職人が作った包丁も、研ぎ師によって刃が整えられて初めて、料理に使える一本の包丁として完成します。

包丁を通じて、日本のものづくり文化を体験

日本を訪れる外国人観光客の間では、日本製の包丁は土産品や調理道具として人気を集めています。しかし、包丁を長く使うためには、切れ味が落ちるたびに買い替えるのではなく、刃の状態に合わせて研ぎ直すことが必要です。

本ワークショップでは、砥石の扱い方、包丁を当てる角度、力のかけ方、刃先の状態の確認方法など、包丁研ぎの基本を実践形式で学びます。

砥石の上で包丁を動かし、刃先の変化を指先で確かめながら研ぎ進めることで、普段は完成品として目にする包丁が、どのような技術によって切れる状態に保たれているのかを体感できます。

また、研ぐ前と研いだ後の切れ味を比較することで、自分の手によって包丁の性能がよみがえる過程も実感できます。

「買って帰る」から「使い続ける」へ

包丁は、使うほどに摩耗し、研ぐたびに少しずつ形を変えていく道具です。適切な手入れを続けることで、一本の包丁を長く使い、自分の手や用途になじませていくことができます。

本ワークショップでは、日本の包丁が持つ鋭い切れ味だけでなく、その性能を支える職人技や、道具を修理しながら大切に使い続ける考え方も伝えます。

日本の包丁を購入して持ち帰るだけではなく、自ら手入れし、長く使い続けるための技術と文化も持ち帰ってもらう。包丁研ぎを通じて、日本のものづくりと道具との付き合い方を体験できる機会を提供します。

イベント情報

• 開催日時　8/7(金)　14:30～16:00

• 開催場所　テンポスアキバ

  東京都台東区秋葉原3-4

• 定員　５名

• 持ち物　ハンカチ

• 予約　要

• 使用する包丁　当日で現場購入または持ち込み

• 注意事項：刃物を扱いますので、安全のため動きやすい服装でお越しください。

• 対応可能言語：英語、中国語、ブラジル語・ポルトガル語

• 参加費：3,500円(税込3,850円)

• 支払方法：現金・paypay・クレジットカード

［カード］MasterCard・American Express・VISA・JCB

申込先

詳しい情報

アキバ包丁館について

講師情報

奥平智朗さん

大阪府堺市出身

堺の包丁専門店『包丁の堺徳』オーナー

堺打刃物をメインとした包丁の販売だけでなく、研ぐ技術を伝える講習や研ぎ体験会を定期的に開催。

堺を中心に、関（岐阜）燕三条（新潟）でも各地の包丁の特徴を研究し、研ぎ師としての研鑽を積み重ねている。

申込先

詳しい情報

アキバ包丁館について

会社概要

株式会社テンポスバスターズ

所在地：東京都大田区東蒲田2-30-17 サンユー東蒲田ビル７階

代表者：森下 篤史

古物商許可証：東京都　第302211706229号

https://tenposbusters.co.jp/

[English Version Below]

Take Home More Than a Japanese Knife: Knife-Sharpening Workshop for International VisitorsHeld at the Tenpos Akiba, this hands-on workshop gives visitors to Japan the opportunity to sharpen and care for a Japanese kitchen knife themselves.

Japanese kitchen knives are highly regarded by professional chefs and cooking enthusiasts around the world for their exceptional sharpness, beautiful finish and skilled craftsmanship.

However fine a knife may be, its edge will gradually become dull through continued use. Sharpening with a whetstone is essential to maintaining the knife’s original performance over time.

This workshop at the Tenpos Akiba is designed for international visitors to Japan and offers a hands-on introduction to sharpening and caring for Japanese kitchen knives.

Rather than simply purchasing a finished knife, participants will learn the fundamentals of sharpening directly from an experienced craftsman. The workshop aims to introduce participants to the Japanese tradition of caring for a single tool and using it for many years.

Participants may bring a knife they regularly use or take part using a knife purchased at the store on the day of the workshop.

The workshop is suitable both for those wishing to restore the sharpness of a well-used knife and for those who have purchased a new knife in Japan and would like to learn how to maintain it properly for years to come.

The Sharpening Skills Behind the Performance of Japanese Knives

In traditional Japanese knife-making, forging the steel into the shape of a knife is only one part of the process. Another essential stage is hatsuke, or blade finishing, in which the thickness and angle of the blade are carefully adjusted to create a functional cutting edge.

In Sakai’s traditional knife-making industry in particular, a specialised division of labour has been passed down through generations. Forging, sharpening and fitting the handle are each undertaken by different specialist craftspeople.

A professional sharpener assesses the shape and intended use of each knife, as well as the characteristics of its steel, before selecting from several different whetstones.

Sharpening is not simply a matter of grinding the very tip of the blade until it becomes thin. It involves adjusting the thickness of the entire blade and refining its curves to influence how smoothly it enters food and how cleanly the food separates after being cut.

Only after the blade has been shaped and finished by a sharpener does the knife made by the blacksmith become a complete tool ready for use in the kitchen.

Experience Japanese Craftsmanship Through Kitchen Knives

Japanese-made kitchen knives have become popular among international visitors as both souvenirs and practical cooking tools.

To use a knife for many years, however, it must be resharpened according to the condition of its blade rather than replaced whenever its cutting performance begins to decline.

During the workshop, participants will learn the fundamentals of knife sharpening through practical instruction, including how to use a whetstone, how to hold the blade at the correct angle, how much pressure to apply and how to check the condition of the cutting edge.

By moving the knife across the whetstone and carefully feeling the changes in the blade with their fingertips, participants can experience first-hand the techniques used to keep a finished knife sharp and functional.

They will also compare the knife’s performance before and after sharpening, allowing them to experience how their own work can restore its cutting ability.

From “Taking One Home” to “Using It for Years”

A kitchen knife gradually wears down through use and changes shape slightly each time it is sharpened.

With proper care, a single knife can be used for many years, gradually becoming better suited to its owner’s hands and intended purpose.

The workshop introduces not only the remarkable sharpness of Japanese knives, but also the craftsmanship that supports their performance and the Japanese approach to maintaining, repairing and valuing tools over time.

Participants will take home more than a Japanese knife. They will also take home the knowledge and skills required to care for it and continue using it for years to come.

Through knife sharpening, the workshop offers an opportunity to experience Japanese craftsmanship and a thoughtful, enduring relationship with everyday tools.

Event Information

• Date and time: Friday, 7 August, 2.30–4.00 pm

• Capacity: Five participants

• Location: Tenpos Akiba

  3-4 Akihabara, Taito City, Tokyo, Japan

• What to bring: A handkerchief or small towel

• Booking: Advance booking required

• Knife: Participants may bring their own knife or purchase one at the store on the day

• Important notice: Knives will be handled during the workshop. For safety, participants are asked to wear comfortable clothing that allows ease of movement.

• Languages available: English, Chinese and Brazilian Portuguese

• Participation fee: ¥3,850 including tax

• Payment methods: Cash, PayPay and credit card

• Accepted cards: Mastercard, American Express, Visa and JCB

How to Apply

Application details

Further Information

About the Tenpos Chef Knives and Ceramics Akihabara

Instructor ProfileTomoaki Okudaira

Master Togishi — Traditional Knife-Sharpening Artisan

Tomoaki Okudaira

Master Togishi  (Traditional Knife-Sharpening Artisan)

Born in Sakai, Osaka, Master Okudaira is the owner of Sakai Toku, a specialist Japanese knife shop.

Master Okudaira sells high-quality Japanese knives, mainly traditional Sakai Uchihamono, and holds practical workshops on knife sharpening and care.

He also studies knives from other well-known knife-making regions, including Seki in Gifu and Tsubame-Sanjo in Niigata, to further develop his knowledge and skills.

Company Profile

Company: Tenpos Busters Co., Ltd.
Address: 7th Floor, Sanyu Higashi-Kamata Building, 2-30-17 Higashi-Kamata, Ota-ku, Tokyo, Japan
Representative: Atsushi Morishita
Second-hand Dealer Licence: Tokyo Metropolitan Public Safety Commission, No. 302211706229
Website: https://tenposbusters.co.jp/