Jump to content

Hikoshiro Hiromitsu

  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Hikoshiro Hiromitsu

  • Birthday 08/30/1983

Contact Methods

  • Website URL
  • ICQ

Profile Information

  • Gender
  • Location
    Hokkaido, Japan
  • Interests
    Japanese sword forging, blacksmithing, Iaido, Karate, Kyudo, Science, Computers, Nature - too many to mention...
  1. Bruce, I couldn't have summarized what I want out of a chef knife any better then what you just did. A knife without sharp corners on the back is very important, as I stated earlier in this post; one of my favourite brands were Global knives however they do tend to have rather "sharp" corners on the back of thier knives. I usually rounded the back a bit on such knives if it was needed. I have also never taken a liking to chef knives that have a "heel" on the blade as although it does increase the overall strength of the knife it makes if far more difficult to sharpen on a stone. An
  2. Good morning all, hehe I guess our time zones are rather different. I do have to train in full Hakama, Obi etc, I rather like wearing it as it is quite comfortable; I would wear it down the street if it didn't raise too many eyebrows! ( Not to mention it's so cold hear :S ) Mike I don't have any smithing outfits yet as I don't start my apprenticeship until after I get back from my little sisters wedding in Australia, so sometime in June. I guess it will be like what the other apprentices' usually wear on some of the youtube clips. When I get my smithing outfits I'll post some pictures
  3. Some very good points have been brought up by both GEzell and M. McKenzie. Before I decided to become a sword smith I was working both throughout Australia and China as a Western Chef for various 5 star hotels such as Shangri-la, Marco - Polo and Sofitel to name a few. As I was working in China for a couple of years I also have Chinese style cleavers in my knife kit but I usually tend to favour Global, Victorinox and Shun. Before I left Australia to move to Japan it seemed that almost every chef I worked with had a collection of Shuns but I still had my old collection of Global and Victori
  4. Thanks Nick, I'll look into getting that book aswell! I was lucky enough to find an international sword dealer over here whom I have become to know quite well, he gave me an entire stack of NBTHK's Token Bijutsu ( The Journal of Japanese Art Swords ), several books published by private collectors and museums and a couple of other general books on Japanese armour and arms. When I went to Sapporo a few weeks back I bought myself a copy of "The new generation of Japanese Sword Smiths" as well but I have read all of these books now so it is time to expand my collection. Thanks again for
  5. Thanks Jesus, that sounds like just the book I am after! Have you read it? I'll have to order a copy of Amazon.com as I doubt I will find it over here .
  6. I will definently keep you updated and stay on this forum! One of the main reasons I am doing this is not just because of my passion for the craft but because I think such a skill should never be lost! I hope just like I am sure most of you hope that our actions help to preserve this dying art. In recent times the number of Japanese smiths making nihonto has dropped considerably, a lot of them have switched to forging kitchen knives and other specialized instruments. It is such a shame to see this happen, when I talk to Japanese I always get the impression that I am more interested
  7. Thank you for the warm welcome Will and for the information as well! I feel such a sense of destiny and peace these days, like I have been looking for something all my life and now that I have found it, I know that I was always supposed to follow this path. Perhaps this is the feeling that everyone gets the first time they pick up the hammer and stand by a forge? The next seven years will be hard; 6 day weeks from dawn to dusk, no pay only food and accomodation at the smithy, a year of cutting charcoal followed by years of being a hammering assistant but I don't mind, in fact I can't i
  8. Whilst I have this thread open I thought I might post a question as well. I am sure there are quite a few of you here that are well read and even experienced in the field of Japanese sword smithing; my question is this: From what I have studied so far I am leaning towards following Soshu or Bizen traditions of sword smithing but apart from my own observations I have yet to find a good authoritative source that lists the 5 traditions of sword smithing in Japan and what their exact differences are. I have noticed basic differences myself such as different Mune, Jihada, Hataraki in the Ji
  9. Greetings all! This is my first post on these forums so I thought I might take the time to say hi and to introduce myself. I am a 24 year old male from Australia who has long had the dream of becoming a master Japanese swordsmith. I gave up on my dream some time ago and concentrated on earning a living as a chef. Often I have found myself thinking back to my dream of becoming a master smith and recently it seems that fate has guided me in the same direction. I now live in Japan and spend my days when I am not working studying about Japanese sword smithing and the Japanese language,
  • Create New...