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During Taiwan’s agricultural heyday, an entire street in Taichung’s Nantun District was dedicated to making iron farm tools. But as the times have changed, these dozens of businesses have dwindled down to only one. Tsai Chin-yung used to work in a trading business before taking over his family’s 80-year-old plow shop. As the fourth generation to take over, he’s blazing his own trail in the hopes of reviving the family’s time-honored establishment.

A father and son blacksmith work together, showing remarkable synergy after over a decade of practice.

Tsai Chin-yung, clad in camouflage, braves the heat to stoke the furnace.

When the time is right, he takes a slab of iron out of the flames, hammering it into the perfect shape.

Their family has been selling plows at this shop in Taichung’s Nantun District for 80 years. As agriculture has changed, their neighbors on Nantun’s old street have all closed up shop, leaving only the Tsai family businesses.

Tsai Ching-lung
Second-generation owner
There used to be dozens of blacksmiths here in Nantun. Now we’re the only ones left. I started when I was a little over 10 years old. It’s been over 80 years.

Tsai Chin-yung is now the fourth generation in the family to join the business, leaving his job in trade a number of years ago already. But blacksmithing isn’t easy. Just mastering the temperature is an art in and of itself.

Tsai Chin-yung
Fourth-generation owner
It was hard at first because I didn’t understand anything. He said, What aren’t you getting? And then he’d start yelling at me. And it wasn’t just him. Grandpa would also join in. I had no idea what I was doing! But Dad taught me step by step.

Tsai Tien-shun
Third-generation owner
Of course it isn’t easy. He studied business before. I told him, Coming back here to join us will be hard. It’s hot in summer. But he wanted to learn, so I’ll keep passing down the knowledge.

They say it takes a decade to hone a skill. Tsai Chin-yung really did work hard for 10 years. Now he’s forging his own path.

These Damascus steel knives were made by layering different alloys to create unique spiraling patterns of concentric circles and undulating lines, targeting a distinct high-end market.

Tsai Chin-yung
Fourth-generation owner
I was restless. I didn’t want to keep doing the same old thing. But for knives, you start by adjusting the steel, then you smooth out the lines, followed by crafting the sheath. Then you incorporate bone and other materials to create the dagger.

Not satisfied with remaining complacent, Tsai Chin-yung is forging a new path for his family’s 80-year-old business, finely crafted to suit the newer generations.

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