1. "Senmo" and "Kegumi"

The process of making Kumanofude begins with selecting the right hair. After the right hair is selected carefully, we separate different types of hairs based on the quality the length. The thickness and the hardness are also different in hair of the same kind of animal depending on parts, so the most suitable hair is carefully picked out by hands from one cluster of hair at a time. This is an extremely delicate process and said to take a few decades of experience to distinguish the right material with perfect accuracy. These works is called "Senmo" (selecting hair).

Next, a combination of hairs is decided according to the kind of made brushes, such as Large brushes, medium brushes, and small brushes. We use normally more than ten different kinds of hairs and mix them to make one brush. It is different in the combination of each hair and the length of hair depending on the respective brush. This is called "Kegumi" (combination of hair mixing of brush). It is something like a recipe for a dish. There is more than 200 different kinds of kegumi s made for more than 100 years in our company.

2. "Hinoshi" and "Kemomi"

The hair is cut to a certain length, and rice-hull ash is sprinkled over it. Then, hot iron called "Hinoshi" is applied to the hair. The temperature and length of time of Hinoshi will be applied is adjusted depending on the type of hair used.

After that, the hair is quickly wrapped in deer skin and rubbed well. The most careful attention was paid in the process so that not to bend the hair. By applying the heat and rubbing the hair, natural oil and dirt are removed. This process is called "Kemomi." Kemomi is a process of removing the oil and dirt from the animal hair to refine the quality of the hair. This is an essential process to make the hair absorb sumi ink well.

3. "Ke-soroe"

The hair is combed well and any loose fluff was taken out. Then the right hair is stacked flat in layers by a small cluster at a time. The hair is combed several times in order to enhance the quality of the hair. We sometimes have more loose fluff than right hair.

4. "Sakage-tori" and "Surege-tori"

The hair is trimmed straight at the end. Any hair in the wrong direction or damaged hair is picked out by feeling the hair with hands and removed by a small knife called "Hanzashi," so that only the hair with good quality remains. Only experienced craftsman can do this kind of work. We repeat this process many times and take the only right hair.

5. "Sungiri"

The fude (brush) tip can be primarily divided into five parts. The very top of the fude tip is called "Inochi-ge" (life-hair), then the part little below that is "Nodo" (throat), the middle portion of the fude tip is "Kata" (shoulder), the part closer to the root is "Hara" (abdomen), and the very root of the fude tip is "Koshi" (waist).

In order to make the fude tip cone-shaped, we have to cut the hairs into five or more different sizes according to the kegumi of each brush. The process of cutting the hair into the different sizes of these five parts is called "Sungiri." A special tool called "Sungi," which is small plate cut to the required length of each part, is used as a scale to cut the hair with the end of the hair as a baseline. The process of cutting the hair is done very carefully and slowly by making sure if the end of the hair is cut completely even. (Please make sure. We never cut the top of the hair. We only cut the end of the hair.) After the hair is cut into the lengths of the five different parts, it is now put the hair as one bundle called "Kure."

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