Overview

We would like to create a mini documentary series which is based on Jayesh Patel’s wonderful book, which tells the story of 5.

5 towns, 5 blacksmiths, 5 blades, 5 chefs, 5 dishes.

5 different towns in Japan, all of which are famous for their blacksmiths and a history of making the sharpest edge. 5 master blacksmiths, all with their secrets of how to make a blade. 5 unique knives were forged, each with their defining qualities. 5 Michelin Star chefs were granted their perfect tool. 5 incredible dishes were made.

The significance of the number 5

The number five holds a special significance in Japanese culture, it is considered an auspicious number. Rooted in an ancient form of a natural science called Onmyodo, based on the Chinese principles of Yin & Yang and the use of five elements; form of a natural science called Onmyodo, based on the Chinese principles of Yin & Yang and the use of five elements; water, wood, fire, earth, and metal. The same elements of fundamental importance, are essential in achieving the highest level of water, wood, fire, earth, and metal. The same elements of fundamental importance, are essential in achieving the highest level of metalworking, this is the reason why many Japanese blacksmiths believe the number five to be their lucky number.

We explained the importance of the number 5 in our first episode. Each episode embodied one of the five elements water, wood, fire, earth, and metal. Not centering around it but allowing it Each episode embodied one of the five elements water, wood, fire, earth, and metal. Not centering around it but allowing it to always be present through the episode's narrative, structure, and feel.

From forge to kitchen Episode 1: The Element of water documentary treatment.

PROLOGUE PROLOGUE

Black screen. Black screen.

The ancient symbols of the five elements appear one by one: Water, Wood, Fire, Earth, Metal. Each symbol forms from The ancient symbols of the five elements appear one by one: Water, Wood, Fire, Earth, Metal. Each symbol forms from brush strokes, as if painted by an invisible hand. brush strokes, as if painted by an invisible hand.

As the other symbols fade, Water remains. The brushstrokes of this character begin to move like ripples on water’s surface. As the other symbols fade, Water remains. The brushstrokes of this character begin to move like ripples on water’s surface.

The character dissolves into actual ripples on water, and we fade into... The character dissolves into actual ripples on water, and we fade into...

OPENING SEQUENCE - THE MASTER OF TAKEFU OPENING SEQUENCE - THE MASTER OF TAKEFU

We open in the countryside of Takefu, Japan in the early morning. The mountains roll into the distance until the mist covers. We open in the countryside of Takefu, Japan, in the early morning. The mountains roll into the distance until mist covers them completely - the same mist that has hidden this city’s secrets for 700 years. A small stream cuts through the frame, then completely - the same mist that has hidden this city’s secrets for 700 years. A small stream cuts through the frame, its pristine and clear water as perfect now as it was when a royal swordsmith first discovered it centuries ago. The same, its pristine and clear water as perfect now as it was when a royal swordsmith first discovered it centuries ago. The same waters that feed the ancient Bukkoji Temple’s gardens flow down to the workshops below.

The modern town of Takefu (now Echizen City) unfolds before us - daily life playing out in a city where past and present

interweave seamlessly. In the historic Okafuto district, local shopkeepers open their stores beneath preserved wooden interweave seamlessly. In the historic Okafuto district, local shopkeepers open their stores beneath preserved wooden

facades. Steam rises from a centuries-old sake brewery, while in the paper workshops of Echizen Washi Village, artisans facades. Steam rises from a centuries-old sake brewery, while in the paper workshops of Echizen Washi Village, artisans

prepare their vats, the same legendary water that tempers steel now transforming mulberry bark into Japan’s finest paper. prepare their vats, the same legendary water that tempers steel now transforming mulberry bark into Japan’s finest paper.

Nearby, craftsmen in modern workshops delicately shape titanium into eyeglass frames - another testament to the city’s Nearby, craftsmen in modern workshops delicately shape titanium into eyeglass frames - another testament to the city’s

reputation for precision craftsmanship. reputation for precision craftsmanship.

Through the morning mist, we see smoke rising from various workshops in the Takefu Knife Village, a community of master Through the morning mist, we see smoke rising from various workshops in the Takefu Knife Village, a community of master

bladesmiths who carry forward a tradition older than the temples themselves. Among these workshops stands a modest bladesmiths who carry forward a tradition older than the temples themselves. Among these workshops stands a modest building where Takeshi Saji, a living legend of Japanese bladesmithing, has worked for over five decades. building where Takeshi Saji, a living legend of Japanese bladesmithing, has worked for over five decades.

We cut to the outside of his small workshop, its wooden exterior bearing witness to countless blades forged within. Saji-san, we cut to the outside of his small workshop, its wooden exterior bearing witness to countless blades forged within. Saji-san walks into frame and unlocks the bolted doors - a daily ritual he’s performed since his apprenticeship days.

The huge furnace roars to life, and he begins striking the steel with a hammer - movements perfected since his first days The huge furnace roars to life, and he begins striking the steel with a hammer - movements perfected since his first days as a fifteen-year-old apprentice. Through a J cut, we hear his voice before we see him speak. He tells us about growing up as a fifteen-year-old apprentice. Through a J cut, we hear his voice before we see him speak. He tells us about growing up in Takefu, about learning under his father Harukichi’s watchful eye, about becoming the youngest Traditional Craftsman in in Takefu, about learning under his father Harukichi’s watchful eye, about becoming the youngest Traditional Craftsman in history at age 44. history at age 44.

Today, Saji-san moves with purpose through his workshop. He pauses at a wooden display case where one of his finest Today, Saji-san moves with purpose through his workshop. He pauses at a wooden display case where one of his finest creations rests - the R2 Sujihiki. As he carefully lifts the blade, he explains how this design emerged from decades of creations rests - the R2 Sujihiki. As he carefully lifts the blade, he explains how this design emerged from decades of experience, representing the perfect balance of traditional techniques and modern innovation.
The knife, soon destined experience, representing the perfect balance of traditional techniques and modern innovation. The knife, soon destined for a Michelin-starred kitchen, embodies everything he has learned in his journey as a craftsman.

The modern town of Takefu

The modern town of Takefu (now Echizen City) unfolds before us - daily life playing out in a city where past and present The modern town of Takefu (now Echizen City) unfolds before us - daily life playing out in a city where past and present interweave seamlessly. In the historic Okafuto district, local shopkeepers open their stores beneath preserved wooden interweaves seamlessly. In the historic Okafuto district, local shopkeepers open their stores beneath preserved wooden facades. Steam rises from a centuries-old sake brewery, while in the paper workshops of Echizen Washi Village, artisans facades. Steam rises from a centuries-old sake brewery, while in the paper workshops of Echizen Washi Village, artisans prepare their vats, the same legendary water that tempers steel now transforming mulberry bark into Japan’s finest paper. prepare their vats, the same legendary water that tempers steel now transforming mulberry bark into Japan’s finest paper.

Nearby, craftsmen in modern workshops delicately shape titanium into eyeglass frames - another testament to the city’s Nearby, craftsmen in modern workshops delicately shape titanium into eyeglass frames - another testament to the city’s reputation for precision craftsmanship. reputation for precision craftsmanship.

Through the morning mist, we see smoke rising from various workshops in the Takefu Knife Village, a community of master Through the morning mist, we see smoke rising from various workshops in the Takefu Knife Village, a community of master bladesmiths who carry forward a tradition older than the temples themselves. Among these workshops stands a modest bladesmiths who carry forward a tradition older than the temples themselves. Among these workshops stands a modest building where Takeshi Saji, a living legend of Japanese bladesmithing, has worked for over five decades. building where Takeshi Saji, a living legend of Japanese bladesmithing, has worked for over five decades.

We cut to the outside of his small workshop, its wooden exterior bearing witness to countless blades forged within. Saji-san We cut to the outside of his small workshop, its wooden exterior bearing witness to countless blades forged within. Saji-san
walks into frame and unlocks the bolted doors - a daily ritual he’s performed since his apprenticeship days.

The camera captures epic shots of him examining the blade, demonstrating its qualities with the expertise of someone The camera captures epic shots of him examining the blade, demonstrating its qualities with the expertise of someone who has dedicated their life to perfection. We focus on his hands, calloused and bruised - a visual testament to over 50 who have dedicated their life to perfection. We focus on his hands, calloused and bruised - a visual testament to over 50 years of dedication to his craft.

These same hands that once learned the basics in Takefu’s blacksmith training school have now years of dedication to his craft. These same hands that once learned the basics in Takefu’s blacksmith training school now handle their creation with the quiet confidence that only a master can possess.

Through his story, we learn about the blade before us - how each element honors both tradition and progress. His workspace serves as both forge and classroom, where he continues his mission to educate the world about Japanese workspace serves as both forge and classroom, where he continues his mission to educate the world about Japanese bladesmithing, with the R2 Sujihiki standing as testament to this philosophy. Bladesmithing, with the R2 Sujihiki standing as testament to this philosophy.

Final shots show him with his apprentices, teaching them the principles that have guided his work for half a century, Final shots show him with his apprentices, teaching them the principles that have guided his work for half a century, while the R2 Sujihiki rests on its display stand, catching the light - a bridge between ancient craft and modern culinary while the R2 Sujihiki rests on its display stand, catching the light - a bridge between ancient craft and modern culinary excellence, waiting to begin its journey to its new home. Through the workshop window, we glimpse the paper lanterns of excellence, waiting to begin its journey to its new home. Through the workshop window, we glimpse the paper lanterns of Bukkoji Temple, a reminder that in Echizen City, the past is never far from the present.

The perfect edge

From the misty mountains of Takefu, we transition to the crisp morning light of Notting Hill, London. The elegant facade of From the misty mountains of Takefu, we transition to the crisp morning light of Notting Hill, London. The elegant facade of Core by Clare Smyth emerges as dawn breaks over the city.

Inside, Clare moves through her kitchen with the same purposeful Core by Clare Smyth emerges as dawn breaks over the city. Inside, Clare moves through her kitchen with the same purposeful grace we witnessed in Saji-san’s workshop.

The R2 Sujihiki rests before her as she examines it, her fingers tracing its edge with expert recognition. Through intimate, The R2 Sujihiki rests before her as she examines it, her fingers tracing its edge with expert recognition.

Through intimate close-ups, we see her hands explore the blade’s qualities as she speaks about what makes a perfect knife. Her voice carries close-ups, we see her hands explore the blade’s qualities as she speaks about what makes a perfect knife. Her voice carries the knowledge earned through decades of experience as she explains the subtle qualities that separate good tools from the knowledge earned through decades of experience as she explains the subtle qualities that separate good tools from exceptional ones. We hear her reflect on how the R2 Sujihiki’s particular characteristics align with her cooking philosophy - exceptional ones.

We hear her reflect on how the R2 Sujihiki’s particular characteristics align with her cooking philosophy -

precision, respect for ingredients, the pursuit of perfection.

The kitchen comes alive around her as she begins preparation for her signature Cornish Sea Bass dish. The R2 Sujihiki. The kitchen comes alive around her as she begins preparation for her signature Cornish Sea Bass dish.

The R2 Sujihiki moves through the fresh bass with surgical precision. We see extreme close-ups of the blade separating flesh from bone, moves through the fresh bass with surgical precision. We see extreme close-ups of the blade separating flesh from bone, each cut clean and purposeful. Her narration weaves through these moments, explaining how this dish embodies each cut, clean, and purposeful.

Her narration weaves through these moments, explaining how this dish embodies her approach to cooking, celebrating the natural harmony of ingredients from British waters. approach to cooking - celebrating the natural harmony of ingredients from British waters.

As she works, we hear her thoughts on the relationship between a chef and their tools. The knife becomes integral to this as she works, we hear her thoughts on the relationship between a chef and their tools. The knife becomes integral to this story, its edge allowing her to break down the fish with the gentleness and respect it deserves. Nothing is wasted - the story, its edge allowing her to break down the fish with the gentleness and respect it deserves. Nothing is wasted - the bones are destined for a rich broth, the trimmings transformed into delicate quenelles.

Through careful framing, we watch her build the dish layer by layer. The R2 Sujihiki’s role evolves with each component. Through careful framing, we watch her build the dish layer by layer. The R2 Sujihiki’s role evolves with each component from the precise portioning of the fillets to the fine cutting of sea vegetables. The blade moves through each ingredient as from the precise portioning of the fillets to the fine cutting of sea vegetables. The blade moves through each ingredient as

if it were made specifically for this purpose, a testament to both Saji-san’s craft and Clare’s expertise. if it were made specifically for this purpose, a testament to both Saji-san’s craft and Clare’s expertise.

As she plates the final dish - poached sea bass floating above a minestrone of cockles and sea vegetables - her narration As she plates the final dish - poached sea bass floating above a minestrone of cockles and sea vegetables - her narration reflects on the connection between craftspeople, whether they work with steel or seafood. The knife that began its journey reflects on the connection between craftspeople, whether they work with steel or seafood.

The knife that began its journey in the pure waters of Takefu now helps create a dish that celebrates the waters surrounding Britain.

CLOSING SEQUENCE

The completed plate rests before us - a visual harmony of technique and ingredients. We see Clare holding the R2 Sujihiki The completed plate rests before us - a visual harmony of technique and ingredients. We see Clare holding the R2 Sujihiki

one final time, the blade catching the light in her three-Michelin-starred kitchen. Steam rises from the dish, carrying us one final time, the blade catching the light in her three-Michelin-starred kitchen. Steam rises from the dish, carrying us

back through moments of our journey - the mists of Takefu, the waters that tempered the blade, the steam from Clare’s back through moments of our journey - the mists of Takefu, the waters that tempered the blade, the steam from Clare’s kitchen.

Each element flowing into the next, just as craft flows from one master’s hands to another’s. kitchen. Each element flowing into the next, just as craft flows from one master’s hands to another’s.

The water character appears again, this time formed by the steam rising from the final dish. As it fades, we see the The water character appears again, this time formed by the steam rising from the final dish. As it fades, we see the remaining element symbols waiting to reveal their own stories - four more towns, four more masters, four more blades, remaining element symbols waiting to reveal their own stories - four more towns, four more masters, four more blades, four more chefs, four more dishes.

Each guided by their own element, each telling their own tale of craft and creation. four more chefs, four more dishes. Each guided by their own element, each telling their own tale of craft and creation.

Fade to black.

Interview Questions Interview Questions

The interview will be an integral part of this film. It is what anchors the documentary and guides it. Typically when you put the interview will be an integral part of this film. It is what anchors the documentary and guides it.

Typically, when you put someone who is not frequently in-front of camera, they find it hard to relax and express themselves. We need to warm our someone who is not frequently in-front of camera, they find it hard to relax and express themselves. We need to warm our protagonists up by having a normal conversation to start.

The more relaxed they feel the better our answers will be. I think protagonists up by having a normal conversation to start. The more relaxed they feel the better our answers will be. I think it is also important that our questions are given to the interviewee before hand so they can think about their answer prior to it is also important that our questions are given to the interviewee before hand so they can think about their answer prior to the event.

Example questions.

What lead you to becoming a blacksmith/chef? What lead you to becoming a blacksmith/chef?

When did you start blacksmithing/cooking? When did you start blacksmithing/cooking?

How did the local area affect your decision/guide you? How did the local area affect your decision/guide you?

Has blacksmithing/cooking been something your family did? Has blacksmithing/cooking been something your family did?

Can you tell us about what you are doing today? Can you tell us about what you are doing today?

Can you tell us about the elements that are required to make this blade this dish? Can you tell us about the elements that are required to make this blade this dish?

Of course these questions are not the exact questions we will ask but it gives us an idea of where we want to guide the Of course these questions are not the exact questions we will ask but it gives us an idea of where we want to guide the conversation.

Look and Feel

We will be shooting on Sony cameras with fast prime lenses so we can get that creamy boca effect, especially when shooting the interviews. We will take our time to craft certain shots, especially the hero shots of the knife.

Everything but the interviews will be shot at 50fps to have the ability to slow it down in post. Making certain shots of the knives and the dishes in slow motion will make it feel that much more epic and draw even more attention to the craftsmanship of each pursuit. Capturing b-roll will be less staged for example, the cutaways of the blacksmith’s forge, the tools, and the chef frying produce etc.

These will be shot hand-held, candid, giving a nice realism to the footage. We will have two cameras continuously rolling for both b-roll and the interviews.

The Cut

With documentary film making it is hard to build a story board, as we don’t quite know what we will get on the day. We can have a well thought out plan of the questions we are going to ask our protagonist but how they respond will further dictate how the film will cut together. We can have a pretty good idea though of the flow and pace of the film. We quite like the idea of holding shots for longer. In a world where social media has made our attention spans so short, almost forcing the viewer to stay on an image and appreciate what is in-front of their eyes seems like the right thing to do. In lingering on particular shots it also makes the viewer listen more carefully to what is being said. This will be interspersed with the odd fast paced sequence to build momentum and keep our audience intrigued.

In Conclusion

Thank you for taking the time to read our treatment. We truly think this is remarkable concept and will be such an important film to make. The idea of following master craftsman from one side of the planet to the other, highlighting their total dedication to their work, will be totally inspiring for any viewer. It is to our great pleasure and fortune to know Jayesh Patel as his knowledge of the knife, his passion for food and his adoration for Japan will hopefully be able to help us make this documentary a reality.

From the forge to the kitchen