匠の技、堺の和包丁を世界へ
 -堺伝匠館 遠藤妃佐さん
 　Eric Chevallierさん-
Sakai's Master Craft: Traditional Japanese Knives to the World

包丁、包丁、包丁…。大小さまざまな包丁たちが、壁一面にライトアップされている。SNSで偶然見かけた写真にただならぬ雰囲気を感じて検索してみる。どうやら「堺伝匠館」という、堺市で2022年にリニューアルオープンしたばかりの施設らしい。堺は包丁の一大産地だと聞いたことがあるけれど、詳しくは知らないな。さっそく館長に取材を申し込んだ。

Knives, knives, knives... Various sizes of knives are illuminated on an entire wall. I stumbled upon a photo on social media that caught my eye, so I searched for more information. It turns out this place is the Sakai Traditional Crafts Museum, which was newly renovated and reopened in 2022 in Sakai City. I had heard that Sakai is a major production center for knives, but I didn't know much more. I quickly arranged an interview with the museum director.

鮮やかな切れ味は職人の手仕事から
The Sharp Precision of Handcrafted Knives

かねてより地場産業に興味があったという館長の遠藤妃佐さんは、半年前までツーリズム事業会社の旅行プランナーだった。「私は大阪出身ですが、堺の包丁についてはほぼ無知な状態でした」就任したからにはと、まずは自分で包丁を買ってみてその切れ味に感動した。「それまでの包丁が何だったんだろうと思うほど、やっぱり全く違いました。堺の包丁は、金属を金型で抜いて成形するのではなく、職人が手仕事でつくる『打刃物』なんです」

古墳時代から金属加工の技が蓄積されてきた堺は、江戸時代に高品質な刃物の産地となった。魚を捌く出刃包丁、刺身用の柳刃包丁、野菜用の薄刃包丁など、料理人の要望に応えてさまざまな和包丁が誕生した。「現代でもプロからの支持が厚く、国内の料理人の９割以上が堺の包丁を使っており、世界中から多くのシェフが和包丁を求めて堺までいらっしゃいます」

Kisa Endo, the director of the Sakai Traditional Crafts Museum, has always been interested in local industries. Until six months ago, she worked as a travel planner for a tourism company. "Although I am from Osaka, I knew very little about Sakai knives," she said. Once she took on the role of director, she decided to buy a Sakai knife herself and was amazed by its sharpness. "I wondered what my old knives even were. Sakai knives are entirely different. They are 'forged knives,' made by artisans by hand, not stamped out of metal molds."

Sakai has a long history of metalworking, dating back to the Kofun period. In the Edo period, it became known for high-quality blades. Various types of Japanese knives were created to meet the needs of chefs, such as the deba knife for fish, the yanagiba knife for sashimi, and the usuba knife for vegetables. "Even today, Sakai knives are highly regarded by professionals, with over 90% of domestic chefs using them. Many chefs from around the world also come to Sakai in search of these traditional Japanese knives."

堺伝匠館 館長の遠藤さん

熱は伝わる
Passion is Contagious

来館者を相手に堺打刃物の魅力を丁寧に伝えるのが、「刃物を誰よりも熱心に勉強している」と館長が太鼓判を押すスタッフのエリックさんだ。江戸時代から続く鍛冶「佐助」を訪問した際、「刃物の美しさはもちろん、親方の仕事、鍛冶場の空間を含めて堺の文化に感動しました」と話す。佐助で5年間の修行を終えた後、堺の包丁をつくる側から伝える側に、と現在の職に就いた。

Eric Chevallier, a staff member whom the director confidently says is "the most passionate about studying knives," is dedicated to conveying the charm of Sakai forged knives to visitors. When he visited the traditional blacksmith shop "Sasuke," which has been operating since the Edo period, he was deeply impressed not only by the beauty of the knives but also by the master craftsman's work and the forge's atmosphere. After completing a five-year apprenticeship at Sasuke, Eric transitioned from making Sakai knives to his current role, where he now shares his knowledge and passion with others.

スタッフのエリックさんはフランス出身。

エリックさんは、堺伝匠館を訪れた人に商品の包丁を説明する前に、まず堺の包丁の歴史が展示された刃物ミュージアムを案内する。包丁の機能性だけでなく、刃物ができるまでの工程と歴史の奥深さをエリックさんが熱く伝えるからこそ、来館者の心に深く響くんだろう。

Eric Chevallier, a staff member whom the director confidently says is "the most passionate about studying knives," is dedicated to conveying the charm of Sakai forged knives to visitors. Before explaining the products to those who visit the Sakai Traditional Crafts Museum, Eric first guides them through the knife museum, which showcases the history of Sakai knives. His passionate explanations about not only the functionality of the knives but also the intricate processes and rich history behind them deeply resonate with the visitors.

伝統をつなぐ、ひろげる
Preserving and Expanding Tradition

堺の包丁の発信には、堺市も積極的に取り組んでいる。2022年に立ち上げられた「sakai kitchen＜堺キッチン＞」ブランドもその取組のひとつで、堺の上質かつ優れた伝統産品を厳選し、首都圏でのPRなど情報発信を行っている。「職人により長く受け継がれてきた伝統が堺にはあります。堺の伝統産業は確かな技術力や品質の高さを備えていますので、全国の方々に堺の伝統産業の良さを知ってもらい、購入してもらい、そして、ファンになってもらえたらと思います。多くの方に堺の伝統産品に親しんでもらうことで、堺の伝統がひろがり、そして未来に受け継がれていくことになると考えています。」

Sakai City is actively working to promote its knives. One such initiative is the "sakai kitchen" brand, launched in 2022. This brand selects and promotes high-quality traditional products from Sakai, spreading information and raising awareness in the Tokyo metropolitan area. "Sakai has a long tradition that has been carried on by artisans for many generations. The traditional industries of Sakai are known for their excellent craftsmanship and high quality. We want people across the country to know about, purchase, and become fans of Sakai's traditional industries. By familiarizing more people with Sakai's traditional products, we believe that these traditions will expand and be passed on to future generations."

心が動く美しさ

見た目や切れ味が美しいのはもちろん、堺の包丁には、完成するまでの過程に、目に見えない美しさが潜んでいる。包丁から滲み出た美しさに心が動いた遠藤館長やエリックさんのような方々が、その魅力をもっと広く知ってもらおうと尽力している。

選んで、検証して、焼いて、また検証して、淹れて、考えて、梱包して…。LiLo Coffee Roastersで、いくつもの仕事がつながり、一杯のコーヒーになる。堺の包丁のように人の心を動かす「美しいコーヒー」を届けることが、ぼくたちの使命だ。

The Beauty That Moves the Heart

Sakai knives are not only beautiful in appearance and sharpness, but they also possess an unseen beauty in the process of their creation. People like Director Endo and Eric, who have been moved by the beauty emanating from these knives, are working hard to share this charm with a broader audience.

Choosing, inspecting, roasting, inspecting again, brewing, considering, and packaging... At LiLo Coffee Roasters, many tasks come together to create a single cup of coffee. Our mission is to deliver "beautiful coffee" that moves people's hearts, just like the Sakai knives.

TAKUMI blendができるまで

美しい切れ味は、美しい仕事から！
世界を魅了する大阪人のクラフトマンシップ

Sharp Elegance from Masterful Craftsmanship!
Osaka's Craftsmanship Captivates the World.

大阪・堺の包丁は独特の美しいフォルムに目を惹かれます。2種類の金属を手仕事で叩いて鍛えた、日本刀と同じ製法の「打刃物」です。大阪の鍛治職人集団は、プロの和食料理人からの要望に応えて地道に刃の改良を繰り返し、食材を傷つけない鮮やかな切れ味の和包丁を数々生み出してきました。目の前の仕事に対する芯の通ったまっすぐな姿勢も、大阪人の魅力の一つです。

Sakai knives from Osaka captivate with their unique and beautiful form. Crafted by hand from two types of metal using the same forging techniques as Japanese swords, these 'uchihamono' blades are a testament to traditional craftsmanship. The blacksmiths of Osaka have continuously refined their blades in response to the demands of Japanese chefs, creating knives that handle ingredients with precision and care. The unwavering dedication to their craft is one of the many qualities that make Osakans so remarkable.

■ POINT

①細部にひそむ美しさ

②実直な姿勢

③ニーズに応えるための創意工夫

④機械には真似できない熟練のわざ

①Beauty in the Details

②Unwavering Dedication

③Innovative Solutions to Meet Needs

④Masterful Craftsmanship  Beyond the Reach of Machines

2種類の産地を合わせて焼き上げ、甘みと香ばしさが綺麗に調和しました。見た目も切れ味も美しい打刃物のように、すっと心が落ち着くバランスの味わいです。このブレンドを淹れる時は、匠のように感覚を研ぎ澄ましてお湯を注ぎましょう。

By blending and roasting beans from two different regions, we have achieved a beautiful harmony of sweetness and toastiness. Much like the elegant form and sharpness of Sakai knives, this coffee offers a balanced taste that soothes the soul. When brewing this blend, pour the hot water with the precision and care of a master craftsman.