Charcoal forged classical tanto & fusion style takedown knives crafted by hand from reclaimed steel and natural materials using traditional techniques.
Photographic inspiration from the edges of satoyama in a Japanese countryside orchard garden.
The crops include yuzu (citrus), nashi (asian pear), kaki (persimmon), sudachi (citrus), ringo (apple), sumomo (plum), momo (peach), kuwa (mulberry), muscat (grape), satsuma imo (sweet potato), yama imo (mountain potato), tamanegi (onion), saya endou (peas), soramame (bean), gobou (burdock), ichigo (strawberry), ichijiku (fig), kiwi, grapefruit.
Beautiful glossy green coloured citrus leaves on a grapefruit tree.
Thorns on the grapefruit.
Kuwa (mulberries) beginning to ripen. Mulberry leaves are used to feed silkworms and the tree fibre is made into washi paper.
The compactable soil lends itself to amazing sculptured earthen retaining walls.
First water for freshly planted satsuma imo (sweet potato) cuttings.
Last of the ichigo (strawberry) season.
A simple bamboo brace keeping the ichijiku (fig) branches low to the ground.
One of the locals, batta (grasshopper) on a fig leaf.
Kaki (persimmon) flowers.
Momo (peaches) beginning to form.
One of the locals, contentedly helping keep the saya endou plants free of pests.
Katabami (oxalis), the plant depicted in the maru-ni-katabami-ken kamon logo.
Katabami and wild strawberries.
