Masashi Yamamoto at Knifewear 2025

As I wrote a few short weeks ago, I was thrilled to discover Knifewear, a purveyor of Japanese knives. During my initial visit, I learned that Knifewear would be hosting Master Blacksmith Masashi Yamamoto who was flying in from Japan to do in-store knife engraving and a forging demonstration! While it is common for such dealers to forge (no pun intended) relationships with the knifemakers they represent, it is not common to have one come in for live demos so kudos to Knifewear for the initiative. Of course this leads to exposure for the maker and generates sales, but the benefits extend far beyond that. It educates consumers and builds interest that expands the knife community. As a serious knife collector myself, I am all for bringing new people into the fold. The more interest, the more knifemakers and dealers, win win all around.

The shirt and Masashi enamel pin that I picked up last time were perfect for the occasion.

Once again, the Knifewear storefront.

This time with signage to promote the event.

Clayton Erickson and I arrived early enough to be at the front of the line.

In addition to the engraving and forging demo, Masashi treated us with the introduction of the first knives he made out of SPG STRIX (as in “STrong matrIX”). This new material is a powdered stainless steel designed specifically to be used for cutting tools. What makes it so unique is that it has high hardness (approx HRC65) achieved by hardening the metal base as opposed to the more conventional approach of hardening by adding elements like vanadium carbides. This provides a sharp, long-lasting edge while the structure still allows for easy sharpening and workability. It’s also highly corrosion resistant.

This Kuroshu Honesuki Maru was my personal favourite. Leave it to me to pick a one of one lol.

The Kiritsuke might be a better match for my hat though (coordination is key!)

Once again, Clayton wasted no time and picked up a Santoku, making him the first person in the world to purchase one of Misashi’s SPG-STRIX knives!

Here he is being interviewed about it.

On to the Masashi knives in more traditional steel…

Where I found my absolute favourite knife of the day, the Sasquatch!

I loved everything about it, including the handle

Logo

And mostly the look and feel.

Here it is next to a KAIJIN Honesuki 150mm boning knife for size comparison.

Or if you prefer more tactical, next to my RJ Martin Kwaiken.

At the opposite end of the size spectrum and another knife that caught my eye, the VS1 KAIJIN Petty. What a beautiful hamon!

Tough to choose between a visible hamon and Damascus steel, as used for this Shiroshu Ko-Bunka

Wading through the big crowd….

The man himself, Masashi Yamamoto!

We swarmed him for pics, me with his Sasquatch

Clayton with his new Santuko

And several attendees (pic posted with permission)

Now for the official opening ceremony to the event. I believe this is called a Waritama, and it was tough! It took a beating from a stick, cutting with a knife, punching, and ripping to unleash the prizes inside!

The prizes were actually loot bags for everyone! I got a very pink pig squeeze ball in mine.

Another lucky attendee got a sasquatch pin!

Next the in-store engraving. First Matashi signs the box for Clayton’s new knife.

Next he prepares the knife for the engraving.

Matashi and Clayton discuss the engraving and its personal significance

which in this case is “nin”

Here comes the first strike!

Each letter or character done by hand.

From another angle

Masashi checks to ensure the blade has not warped or suffered any damage during the engraving process.

All good so he presents the finished product to Clayton, who is of course suitably impressed. What a great experience to buy a knife and have the knifemaker custom engrave it for you on the spot!

Closeup of the hand-tools used for the engraving

And the final product

Protected in its sheath for now

The forging demo was actually set up in the alley behind the store. Forging outdoors is challenging as it is more difficult to see the colour of the flame and hence to estimate its temperature.

The forge

And anvil

Masashi with his trademark cigarette

Nathan from Knifewear gives us an introduction to Masashi and the forging process. By way of background, Masashi trained under his uncle at the historic Yoshikane Hamono in Sanjo City and established his forge in 2013. He carries on the centuries-old Sanjo metalwork tradition that specializes in a forging style focusing on forging blades as close to the final shape as possible, resulting in less waste later in the process.

An example of the steel that Masashi will be forge welding, essentially a “sandwich” of hard steel outer layers with a soft core. The hard steel provides edge retention while the soft core provides flexibility to prevent the blade from snapping on impact.

Masashi answers questions form the crowd while he waits for the forge to heat up to temperate (approx. 1800 degrees).

The crowd eagerly watches him start forging.

He hammers the flats and edge

Then checks the shape before re-heating the metal and repeating the process

Here is a quick video to give you a sense.

Then he applies Borax to act as a flux. The white powder melts on hot metal to create a glassy layer that prevents oxygen from reaching the steel, stopping oxidation and the formation of scale. It also helps to dissolve existing oxides and remove impurities, which is crucial for a clean, strong forge weld.

By now you can clearly see the blade taking shape

And it is time to cut the blade off the barstock

For this he gets a volunteer from the crowd to hold the cutting tool

Next a notch is cut into the handle end of the blade to allow a tang to be drawn out.

And the final product, ready for grinding.

Really great to watch! Thank you Masashi-san for the live demonstrations and sharing your knowledge and passion with us. And thank you once again, to Knifewear for making this happen and being such gracious hosts.

All done with the event we went to Top Gun’s Bloor Street location across the street for our post-event meal.