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How Japanese Knives Are Made: The Sakai Tradition

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

  • What’s News (Nov 25, 2025) - EMS Shipping to Canada Has Resumed

  • Japan Post (EMS) has officially restarted regular service to Canada following the end of the Canada Post strike.
    Deliveries from Sakai to Canada are now stable again.

    Thank you for your patience. We are ready to support Canadian customers with smooth and reliable shipping.

  • What’s News (Nov 19, 2025) - U.S. Tariff Update for Japanese Knives

  • A U.S. customer has reported a 50% tariff applied to a Japanese knife shipment under the expanded Section 232 measures.

    This follows the end of the USD 800 de minimis exemption on August 29, 2025.

    While KIREAJI cannot influence customs decisions, we will continue sharing verified updates to help customers make informed choices.

KIREAJI: Born from Authenticity, Built on Purpose

  • KIREAJI began with a simple truth: people were searching for real Japanese knives.
    By sharpening over 100 blades during the pandemic, we discovered a clear need for authenticity and knowledge.

    Today, our mission is to connect Sakai’s master artisans directly with the world—no middlemen, no mass production, only skill passed down for 600 years.
    Every knife is crafted to order, finished by specialists, and delivered with a handcrafted wooden sheath.

    Instead of spending on ads, we invest in education, ensuring every owner understands the heritage in their hands.

WHY — Where KIREAJI Began

  • KIREAJI began with 100 knives—and 100 stories.
    When the pandemic halted my in-person classes in 2020, I turned to sharpening knives for friends.
    One knife became ten, then fifty, and by the end of the year, more than a hundred had passed through my hands.

  • Each blade carried a life of its own:
    a worn edge, an aged spine, a handle shaped by years of cooking.
    And every time I returned a knife, I heard the same question:
    “Where can I find a truly high-quality Japanese knife?”

  • That single question—and the stories behind those 100 blades—became the beginning of KIREAJI.

    Our Story 

  • HOW — How We Protect True Japanese Craftsmanship

  • To honor the stories carried in those knives,
    we partnered directly with the Shiroyama Knife Workshop in Sakai, Japan—
    the city whose blades are trusted by 98% of Japan’s professional chefs.

    Source (98% data): Sakai Tourism Bureau 

  • Every knife we offer is forged, sharpened, and finished through Sakai’s historic division-of-labor system:
    a master for forging, a master for sharpening, and a master for handle-making.

    Shiroyama Knife Workshop 

  • There are no middlemen, no distributors, and no “Japanese-style” imitations—
    only authentic Sakai craftsmanship, delivered with complete transparency.
    Each knife is shipped directly from the workshop in Sakai to your kitchen.

    Global Delivery from Sakai 

  • In the same spirit, we do not spend money on advertising.
    Every possible resource is returned to the craftsmen who create these blades
    and to the customers who choose them.
    Instead of paying for ads, we invest in something far more meaningful:
    education, knowledge, and the future of Japanese knife culture.

  • Through the Japanese Knife Academy,
    we create and share content that helps people around the world
    discover, understand, and truly appreciate real Japanese knives.

    Japanese Knife Academy 

  • Because we believe the most powerful form of “marketing” is not advertising—
    it is the voice of our customers.


  • WHAT — What You Receive from KIREAJI

  • A KIREAJI knife is not mass-produced, nor pre-assembled.
    After your order is placed, the handle is fitted by a specialist, and if requested, we provide Honbazuke, the final hand-sharpening performed by a master craftsman.

    Made-to-order Japanese knives 

  • Every knife reflects the same craftsmanship trusted in Japan’s finest professional kitchens—
    the quality behind the 98% who rely on Sakai.

    Why do 98% of Japanese Chefs Use Knives from Sakai? 

  • And because every blade deserves proper protection,
    we include a handcrafted wooden saya (sheath) with every order, free of charge.

  • You don’t simply receive a knife.
    You receive a piece of Sakai’s living tradition—
    crafted for you, by the hands that carry six centuries of Japanese skill.

KIREAJI's Three Promises to You

  • More Than a Knife—A Promise in Every Cut.

    At KIREAJI, every blade is born from centuries of Sakai craftsmanship, designed to serve you for a lifetime.
    Here are our three promises to every cook who chooses KIREAJI.

1. Forged in the Legacy of Sakai

From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

Sakai Traditional Craftsmen Collection

2.Thoughtful Care for Everyday Use

Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

KIREAJI Complimentary Services

3. A Partnership for a Lifetime

A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.

After Service

All Knives Are Handmade by Craftsmen in Sakai City

New Arrivals

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Ōhira Natural Finishing Whetstone

Introducing the Japanese Natural Whetstone Collection

We are pleased to present the beginning of KIREAJI’s Japanese Natural Whetstone Collection—a tribute to Japan’s enduring art of sharpening.
Our first stone marks the start of this journey, carefully selected for its beauty, texture, and exceptional performance.

Each natural whetstone is unique, shaped by nature over centuries.
As we continue to listen to our customers and artisans, we will expand this collection—adding stones that embody the spirit, refinement, and quiet strength of Japanese craftsmanship.

This is just the first chapter of a collection that will continue to grow, one stone at a time.

Japanese Natural Whetstone

Behind the Craft: The Three Hidden Foundations of KIREAJI

  • What you hold in a KIREAJI knife is only the surface of a much deeper story.
    Behind every blade lie three hidden foundations—the quiet forces that shape its strength and soul long before it reaches your hands.

  • First, the artisans of Sakai, who devote decades to mastering their craft.
    Second, the unseen processes—over 30 meticulous steps—that give each blade its sharpness and longevity.
    Third, our commitment to fair and honest value, ensuring quality is never compromised.

  • These foundations may be invisible, but they are the reason every KIREAJI knife feels alive in your hand.

1. It Begins with a Person – Honoring the Artisans of Sakai

  • Every KIREAJI knife begins not with a machine, but with a single pair of hands. In Sakai City, Osaka—the heart of Japanese blacksmithing for over 600 years— master artisans devote decades to perfecting their skill. With patience, precision, and pride, they shape steel into blades that embody both strength and soul.
    The true value of every knife lies in the human spirit that creates it.

Blacksmith

  • Shogo Yamatsuka

    A master blacksmith famed for his skill in forging rare Ginsan steel. Certified as a Traditional Craftsman in 2012, he personally handles every step from forging to sharpening, earning the trust of professional chefs worldwide.

    Shogo Yamatsuka 

  • Satoshi Nakagawa

    The youngest Traditional Craftsman in Sakai’s history, trained 16 years under master Kenichi Shiraki. Known for precision and artistry, he now leads Nakagawa Hamono, creating blades that blend tradition and innovation.

    Satoshi Nakagawa 

  • Keijiro Doi

    Master of yanagiba and mukimono usuba knives, certified as a Traditional Craftsman in 1987. Awarded the Blue Kiriba Award in 1997, he retired in 2012 and passed away in 2017, leaving rare and highly valued works.

    Keijiro Doi 

  • Tadashi Enami

    A fifth-generation blacksmith preserving ancient fire-forging while embracing innovation. Certified in 2003 and honored as a Sakai City Meister in 2007, he is renowned for meticulous craftsmanship and made-to-order knives.

    Tadashi Enami 

  • Yuzan

    A legendary craftsman who mastered Mizuyaki Honyaki, among the most difficult forging techniques. His rare works are almost impossible to find, and his legacy lives on through his son, Shogo Yamatsuka.

    Yuzan 

  • Kenichi Shiraki

    Renowned for his mastery of Honyaki and water-quenching techniques, producing knives of unmatched sharpness. Now retired, his rare works are treasured, with his legacy carried on by apprentice Satoshi Nakagawa.

    Kenichi Shiraki 

  • Tatsuo Ikeda

    Third-generation head of Ikeda Cutlery, famed for Honyaki forging and the Fuji wave pattern. Honored with the Order of the Sacred Treasure in 2009, his works remain rare treasures since his passing in 2015.

    Tatsuo Ikeda 

  • Yoshikazu Ikeda

    President of the Sakai Uchihamono Traditional Craftsmen Association and co-founder of Ikeda Tanrenjo. Certified in 1988 and awarded Osaka’s Outstanding Artisan Award in 2014, he is known for his relentless pursuit of perfection.

    Yoshikazu Ikeda 

Sharpening Craftsman

  • Tadayoshi Yamatsuka

    Certified as a Traditional Craftsman in 2022, he is renowned for exceptional mirror-polishing skills. His beautifully finished blades captivate chefs in Japan and around the world.

    Tadayoshi Yamatsuka 

  • Shotaro Nomura

    Certified as a Traditional Craftsman in 1988, he has over 60 years of sharpening experience. Trained under the legendary Mr. Ino, he is known for knives that grow more beautiful and perform better with each use.

    Shotaro Nomura 
Sakai City's Traditional Craftsmen of Japanese Knives: Guardians of Skill and Tradition

2. It Continues with a Process – The Hidden Craft Behind the Edge

  • From those hands, each knife passes through over 30 meticulous stages of creation. Forging, heat treatment, grinding, and sharpening—every step matters. While mass production cuts corners, we never do.
    Because true sharpness is not born in a single moment on a whetstone—it is forged step by step, long before the first cut.

Carbon Steel

  • White Steel #2

    Precision at Your Command
    Made from ultra-pure carbon steel, White Steel #2 produces razor-sharp edges with ease. Exceptionally easy to sharpen and maintain, this blade is perfect for chefs who demand precision in every slice and value control in their daily work.

    White Steel #2 

  • White Steel #1

    The Ultimate Edge for Elite Chefs
    With even higher carbon content and edge retention than White Steel #2, this premium material delivers unmatched sharpness and clean, effortless cuts. For chefs who seek the ultimate in cutting accuracy and responsiveness, this is the steel of choice.

    White Steel #1 

  • Blue Steel #2

    Enduring Sharpness You Can Rely On
    Blue Steel #2 is alloyed with tungsten and chromium to boost wear resistance without sacrificing sharpness. It keeps its edge longer and handles daily use with confidence—ideal for hardworking chefs who need tools they can trust.

    Blue Steel #2 

  • Blue Steel #1

    Peak Performance with Lasting Strength
    The highest grade of Blue Steel combines high carbon content with enhanced toughness. With superior cutting performance and long-term durability, it meets the demands of professional kitchens with strength and precision.

    Blue Steel #1 

Stainless Steel 

  • Super Steel (Honyaki)

    Forged Like a Samurai Sword
    Crafted from a single piece of steel and heat-treated with meticulous care, Honyaki knives are the pinnacle of Japanese bladesmithing. This Super Steel version, hand-forged in Sakai, offers unrivaled sharpness, elegance, and artisanal spirit.

    Super Steel (Honyaki) 

  • ZDP189

    Next-Gen Steel for Unmatched Performance
    Made using Hitachi’s powder metallurgy, ZDP189 is an ultra-hard stainless steel offering extreme sharpness, edge retention, and corrosion resistance. Trusted by top chefs and collectors worldwide, each knife is handcrafted for precision and excellence.

    ZDP189 

  • Ginsan

    The Sharpness of Carbon Steel, with Stainless Ease
    Ginsan steel, developed by Hitachi, delivers the keen edge of carbon steel with the convenience of stainless. Forged by master craftsmen like Shougo Yamatsuka, these blades balance sharpness, durability, and chip resistance—perfect for daily cooking with confidence.

    Ginsan 
Japanese Knife Materials

3. Artisan Quality, Honestly Priced – Our Promise to You

  • We partner directly with renowned Sakai workshops, such as the Shiroyama Knife Workshop, ensuring artisans are fairly rewarded for their skill. By removing unnecessary middlemen, avoiding inflated markups, and investing solely in quality, we deliver handcrafted excellence at an honest price.

    Each knife travels straight from the hands of its maker in Japan to your kitchen.
    Not just a product, but a connection—between tradition, craftsmanship, and you.
Our Thoughts on Pricing

KIREAJI: The Path to Becoming a Japanese Knife Evangelist

  • KIREAJI: The Path to Becoming a Japanese Knife Evangelist

    Becoming a Japanese Knife Evangelist begins with understanding why these blades matter.
    By learning their history, materials, and purpose, you transform knowledge into wisdom.

    Then, through use, you turn that wisdom into lived experience—feeling the heritage of Sakai’s craftsmanship in every cut.

    Finally, by sharing what you’ve learned, you spark curiosity in others, helping the culture thrive and ensuring these traditions reach the next generation.

  • KNOW — Discover the "Why" Behind Every Blade

  • In our Knowledge section, you’ll dive into:

    1. The trends, history, structure, materials, markets, and craftsmanship behind Japanese knives

    2.The questions that illuminate true understanding:
    ・Why are there so many types of Japanese knives?
    ・Why are Japanese knives single-beveled?
    ・Why does Japan have a sharpening culture?
    ・Why do some knives still use carbon steel in the modern age?

    When you understand the “why,” knowledge becomes wisdom.

    Knowledge 

  • USE — From Knowledge to Experience

  • How to Use — Learn essential techniques and care fundamentals:
    before, during, and after each cut.

    With each use, knowledge turns into real experience—
    and you begin to feel the heritage of Sakai’s craftsmanship in your hands.

    How to Use 

  • Knowledge transforms into real experience. With every slice, you'll feel the heritage in your hands.

  • SHARE — You Are the Next Evangelist

  • Through Japanese Knife Academy, videos and quizzes spark insights you'll want to share. That moment when you tell someone what you've learned? That's when the circle expands.

    Your story ignites curiosity. Your passion creates connection.
    You are now a Japanese knife evangelist — carrying culture to new places, one conversation at a time.

    Japanese Knife Academy 

  • One Voice. A Thousand Echoes.

    Your single step can spark a global movement.
    Tradition doesn't just survive—it thrives, because of you.

    Welcome to KIREAJI.Let's carry this craft into the future, together.

Blog

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    The Legacy of Yuzan — A Hidden Master Whose Bla...

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