Walk the path of Japan’s master craftspeople.
Takumi (匠) means a master artisan. We explain Japan’s traditional crafts in depth — where they come from, how they are made, how to choose authentic pieces, and where you can see them being made.
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Crafts
In-depth guides to Japan’s traditional crafts — history, regions, techniques and how to choose.
Buying Guides
How to choose and where to buy authentic, Japanese-made craft goods.
Experiences
Workshops and craft towns you can visit in Japan.
Regions
Craft regions of Japan and what each is known for.
Glossary
Japanese craft terms, explained.
Latest guides
CraftsHow Traditional Kintsugi Works: Urushi, Steps and Key Terms
In kintsugi the gold joins nothing: urushi lacquer is the glue. See why lacquer needs humid air to harden, the steps in one traditional class, and where to get a repair.
CraftsThe True Story of Kintsugi: What Japanese Sources Actually Say
Did kintsugi begin with Ashikaga Yoshimasa's cracked tea bowl? What Japanese museums and researchers say about its history, from Jomon lacquer repairs to Edo.
CraftsNambu Tekki Guide: Iwate Cast Iron from Morioka and Mizusawa
Nambu tekki is Iwate's cast ironware. See the work behind it, how the two centres Morioka and Mizusawa differ, how to spot the real thing and where to visit.
CraftsTypes of Japanese Knives: Deba, Yanagiba, Usuba, Santoku & More
Japanese kitchen knife types from Japanese sources: why many wa-bocho are single-edged, how Kanto and Kansai shapes differ, and which knife to buy first.
Buying GuidesGyuto vs Santoku vs Bunka: How to Choose Your First Japanese Knife
Gyuto, santoku or bunka? Compare blade length and tip shape, see why Japanese sources disagree on what a bunka is, and choose between stainless and carbon steel.
Buying GuidesHow to Tell If a Japanese Knife Is Really Made in Japan
Made in Japan or just Japanese-style? An eight-point checklist for knife listings, plus what place names, steel names and Damascus patterns do and don't prove.
Buying GuidesHow to Care for and Sharpen a Japanese Knife: Rust, Washing and Whetstones
Japanese knife care from Japanese makers: preventing rust, washing and drying, why dishwashers are out, whether you need a whetstone, and how resharpening works.
Buying GuidesReal Urushi vs Epoxy Kintsugi: Is Your Kintsugi Kit Food Safe?
Real urushi, synthetic lacquer or epoxy? See what Japanese makers say about food use, how to read a kintsugi kit's label, and how to care for a repaired bowl.
Buying GuidesHow to Season and Care for a Tetsubin: Japanese Makers' Guide
How to season a new tetsubin, dry it after use, deal with scale, rust and cloudy water, and use it on gas or IH, based on Iwate makers' own care guides.