Mr Ebuchi has been forging knives for 40 years and he is a dedicated blacksmith that does most of his work by eye and experience. Judging temperature of the forge and knowing how to manipulate the steel requires years of experience and Mr. Ebuchi says it is one of the most interesting and challenging aspects of being a blacksmith. Things such as the weather and temperature of the water where he quenches blades will factory into how hard the steel is when it's finished and how good it will take and hold an edge. We're happy to bring these knives to our US customers. A true treat from Sakai Japan.