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How Japanese Knives Are Made: The Sakai Tradition

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

  • 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.

WHY — Our Beginning

  • Every knife carries a story. We started by listening.

    In 2020, when the world went quiet, I began sharpening knives for friends.

    One became ten. Ten became a hundred.
    Each blade that passed through my hands told a quiet story—
    a worn edge shaped by years of family meals, a handle polished not by machines, but by time.

    And every time I returned a knife, I heard the same question:
    "Where can I find a truly great Japanese knife?"

    Those hundred blades—and the lives behind them—became the beginning of KIREAJI.

    Our Story 

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  • HOW — Our Promise

  • From the craftsman's handsdirectly to yours.

    We partner exclusively with Shiroyama Knife Workshop in Sakai, Japan— the city trusted by professional chefs across Japan for over six centuries.

    Shiroyama Knife Workshop 

  • Each knife is made through Sakai's traditional division-of-labor system: one master for forging, one for sharpening, one for the handle.

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

  • No middlemen. No imitations. Only authentic craftsmanship—passed with care, from one pair of hands to the next.

    Our Thoughts on Pricing  

  • We don't spend on advertising. Every resource goes to the craftsmen who make these knives— and to you, through lower prices and deeper knowledge.

    We believe trust grows naturally through understanding, honest relationships, and the voices of those who use our knives every day.

  • Through the Japanese Knife Academy, we share everything we know— so you can understand your knife, not just own it.

    Japanese Knife Academy 

  • WHAT — What You Receive

  • Not mass-produced. Made for you.

    Your KIREAJI knife is completed after you place your order. Each handle is fitted by hand.

    Made-to-order Japanese knives 

  • Upon request, your blade receives Honbazuke (本刃付け — the final hand-sharpening by a master craftsman), the same standard trusted in Japan's finest professional kitchens.

    Every order includes a handcrafted wooden saya (鞘 — a traditional blade sheath) at no extra cost.

    KIREAJI Complimentary Services 

  • You don't simply receive a knife.
    You receive a piece of living tradition—made to last a lifetime.

New Arrivals

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How to Receive New Knife Updates

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Quiet Words from Our Customers

Customers from around the world have kindly shared reflections on their experience with KIREAJI through verified customer reviews.

Read customer experiences

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-Sales Service

All Knives Are Handmade by Craftsmen in Sakai City

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, balance, and soul long before it reaches your hands.

    When you pick up a KIREAJI knife, you are not simply holding steel.
    You are holding the lifetime of an artisan.
    You are holding 30 steps of invisible care.
    You are holding a promise that quality was never compromised—for you.

    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 craft.
    With patience, precision, and pride,
    they shape steel into blades that embody both strength and soul.

    Think of the last time you used a tool that felt truly right in your hands.
    That feeling didn't happen by accident.
    It was the result of someone, somewhere, caring deeply about their work.

    The true value of every knife lies not in the steel alone, but 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. The steel takes its first shape under fire and hammer.
    Heat treatment. Hardness and flexibility are balanced—so the blade holds its edge for years, not weeks.
    Grinding. The geometry is set—determining how the knife will move through food.
    Sharpening. The final edge is drawn out, stroke by careful stroke.

    Every step matters—because every step exists for you.

    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 is ever made.

    When your knife glides through a tomato without resistance,
    when it separates fish from bone with quiet precision—
    you are feeling the result of every single one of those steps.

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 believe that if a knife is made with integrity, it should be sold with integrity.

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

    Each knife travels straight from the hands of its maker in Japan to your kitchen.

    You should never have to choose between quality and honesty.
    With KIREAJI, you never will.

    Not just a product—
    but a living 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, knowledge transforms into wisdom.

    Through use, that wisdom becomes lived experience— and with every cut, you begin to feel the heritage of Sakai’s craftsmanship in your hands.

    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 explore what gives Japanese knives their soul:

    ・ History, structure, materials, markets, and craftsmanship behind Japanese knives
    ・ The questions that lead to true understanding:

    Why are there so many types of Japanese knives?
    Why are Japanese knives single-beveled?
    Why does Japan have such a deep sharpening culture?
    Why do some knives still use carbon steel in the modern age?

    When you understand the “why,” information stops being data and becomes wisdom.

    Knowledge 

  • USE — From Knowledge to Experience

  • Knowing is only the beginning.

    In How to Use, you learn essential techniques and care— before, during, and after each cut.

    With repetition, knowledge becomes muscle memory.
    And slowly, you stop thinking—and begin feeling.

    This is the moment when craftsmanship moves from the mind to the hands.

    How to Use 

  • SHARE — You Are the Next Evangelist

  • Through the Japanese Knife Academy,
    videos and quizzes spark insights you naturally want to share.

    That moment when you explain something to someone else— that is when the circle expands.

    Your story ignites curiosity.
    Your passion creates connection.

    You are now a Japanese Knife Evangelist—
    carrying culture forward, one conversation at a time.

    Japanese Knife Academy 


  • One Voice. A Thousand Echoes.

  • Your single step can spark a global movement.

    Tradition doesn’t merely survive.
    It thrives—because of you.

    Welcome to KIREAJI.
    Let’s carry this craft into the future, together.
Becoming a Japanese Knife Evangelist

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Our Purpose

Discover why KIREAJI exists: to keep Sakai’s 600-year knife-making culture alive by connecting artisans, kitchens, and generations around the world through living craftsmanship.

Our Purpose

Win-Win for All

Discover how KIREAJI creates a win-win relationship for customers, artisans, and Sakai City—connecting people, craftsmanship, and community through authentic Japanese knives.

Win-Win for All

Responding to Customer Requests

Discover how KIREAJI responds to customer requests with care and precision, sharing real examples that reflect our commitment to quality, trust, and Sakai craftsmanship.

Responding to Customer Requests