• The Soul Within the Blade

    Mastercrafted Knives from Japan’s Legendary Sakai
    Witness the artistry and passion of certified craftsmen as they forge blades with centuries of tradition.

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

  • Sakai Forged Blades — A Tradition Honed to Perfection

    The blades that captivate chefs around the world. Trusted by 98% of professional chefs in Japan, Sakai knives are renowned for their unmatched sharpness and meticulous craftsmanship.

  • At KIREAJI, in partnership with the esteemed Shiroyama Knife Workshop in Sakai, we deliver these masterfully handcrafted blades straight from the workshops of Sakai to your kitchen—no middlemen, no compromises.

  • Why Do Professionals Choose Sakai Knives?

    The secret is in their unmatched sharpness, crafted from centuries-old techniques blended with modern innovation. The moment you hold one, your culinary passion comes alive.

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

  • Shiroyama Knife Workshop: Where Tradition Meets Innovation

    Here, the skills of master artisans merge with cutting-edge technology. The result? Knives that deliver exceptional durability and sharpness, trusted by professionals worldwide.

    Workshop Introduction 

  • The 98% Statistic: A Trusted Source

    The Sakai Tourism Bureau states that "98% of Japanese chefs use Sakai knives" in their article Appeal of World Renowned Sakai Knives. This claim underscores the enduring reputation of Sakai craftsmanship.

    Sakai Citiy Offical English Site 
All Japanese Knives

  • KIREAJI's Three Promises to You

  • At KIREAJI, we are committed to delivering lifelong knives made with high-quality steel and the artistry of skilled craftsmen from Sakai City.
Japanese_knife_made_in_Sakai

1. Exceptional Japanese Knives

Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

Traditional Craftsmen

2. For a Lifetime of Use

At KIREAJI, we see knives as lifetime companions, not disposable tools. That's why we provide a free saya with every knife for easy storage and transport. For those seeking Honbazuke, we offer hand-sharpening by Shiroyama Knife Workshop in Sakai City.

Free Special Services with Your Japanese Knife Purchase

3. Supporting the Joy of Continued Use

Our philosophy is not about "buying and done," but about "growing with your knife."
This is the essence of what makes KIREAJI knives special. Even after your purchase, we collaborate with the trusted Shiroyama Knife Workshop in Sakai City to provide after-sales services (for a fee).

After Service

All Knives Are Handmade by Craftsmen in Sakai City

New Arrivals

About Products

Three Commitments in Our Products

1. Where the Artisan's Soul Meets Every Blade

  • Have you ever wondered about the hands behind the knife you hold? Or thought about the person who dedicated their skill and passion to creating it? At KIREAJI, knives are not just tools; they are works of art, painstakingly handcrafted by master artisans in the historic city of Sakai. Each KIREAJI knife embodies the soul of its creator, a living testament to centuries of tradition and unparalleled craftsmanship.

  • A Tradition of Mastery

    The journey of a high-end Japanese knife begins with the exceptional skill and dedication of artisans. Through the intricate processes of forging, quenching, and sharpening, these craftsmen breathe life into every blade. Their years of experience and mastery turn raw steel into a culinary masterpiece—one that delivers extraordinary performance while honoring a legacy of excellence.

    • Forging: In this initial stage, high-temperature steel is hammered and shaped to create the knife’s fundamental form. This step requires not only physical strength but also an acute understanding of the steel’s behavior under heat.
    • Quenching: Precision is key in this phase, where the knife is heated and then rapidly cooled to achieve the ideal balance of hardness and toughness. This process demands a deep knowledge of temperature control and timing to ensure the blade’s resilience.
    • Sharpening: Finally, the artisans meticulously hand-sharpen the blade. Using traditional techniques passed down through generations, they refine the edge to deliver an astonishing sharpness that sets these knives apart.

  • The Formula for Sharpness

    What makes a knife truly sharp? At KIREAJI, we believe it’s the synergy of four essential elements:

    1. Steel Material
    2. The Creator & Crafting Process
    3. Edge Sharpening
    4. Usage

  • While the choice of steel lays the foundation, it is the craftsmanship of skilled artisans that unlocks its full potential. The precision and care invested during the crafting process elevate the blade from good to extraordinary. Yet, the story doesn’t end there. The way you, the user, handle and maintain the knife is vital to preserving its performance and longevity.

  • A Blade That Tells a Story

    Every KIREAJI knife carries more than just an edge—it carries a story. A story of hands that hammered, shaped, and honed it with care. A story of tradition preserved through meticulous attention to detail. And a story of collaboration between creator and user, working together to bring joy to every meal.

  • When you hold a KIREAJI knife, you hold the culmination of passion, history, and unmatched skill. Why settle for ordinary when you can experience the extraordinary? Choose a KIREAJI knife and become part of a legacy that transforms cooking into an art form.

Blacksmith

  • Shogo Yamatsuka

    Ginsan Japanese Knife Craftsmanship

    A master blacksmith renowned for his exceptional skill in forging Ginsan steel—a rarity in Sakai. Certified as a Traditional Craftsman in 2012, he is trusted by professional chefs for overseeing every step of knife-making, including final sharpening, with unwavering precision.

    Shogo Yamatsuka 

  • Satoshi Nakagawa

    The Youngest Traditional Craftsman in History

    The youngest Traditional Craftsman ever certified in Sakai. Recognized at age 30 for his outstanding forging skills, Nakagawa is a favorite among top Japanese and Western chefs. He is seen as a key figure leading the next generation of Sakai craftsmanship.

    Satoshi Nakagawa 

  • Keijiro Doi

    A Master's Legacy

    A legendary blacksmith from the esteemed Doi lineage in Sakai. He began his career at 19 and worked for decades before retiring in 2012 and passing away in 2017. His knives are no longer in production and are now highly prized collector’s items.

    Keijiro Doi 

  • Tadashi Enami

    Blending Tradition and Innovation in Japanese Knives

    The fifth-generation blacksmith of a workshop with over 600 years of tradition. Certified in 2003 as a Traditional Craftsman, Enami combines classic techniques with innovation to meet the evolving needs of today’s chefs.

    Tadashi Enami 

  • Yuzan

    Legendary Traditional Craftsman of Japanese Knife: The Father of Traditional Craftsman Shogo Yamastuka

    A legendary craftsman known for mastering Mizuyaki among Honyaki knives, considered one of the most difficult forging techniques. His rare, museum-worthy knives are no longer made. He passed on his skills to his son, Shogo Yamatsuka.

    Yuzan 

  • Kenichi Shiraki

    Master of Sakai Forged Knives

    A highly respected Traditional Craftsman known for his mastery of Sakai’s forging tradition. Having retired, his knives have become rare treasures. His sole apprentice, Satoshi Nakagawa, continues his legacy through Nakagawa Cutlery.

    Kenichi Shiraki 

  • Tatsuo Ikeda

    Master Craftsman Whose Knives Embody Skill and Passion

    A pioneer in Japanese knife innovation. Certified in 1985 as a Traditional Craftsman, he developed the "Mon-Tanren" forging method and received the Order of the Sacred Treasure, Silver Rays, from the Emperor of Japan in 2009 for his lifetime achievements.

    Tatsuo Ikeda 

  • Yoshikazu Ikeda

    A Master Preserving Tradition and Shaping the Future

    Began forging in 1967 under his father and co-founded Ikeda Tanrensho in 1983. Certified as a Traditional Craftsman in 1988, he was honored with Osaka’s Outstanding Artisan Award in 2014. He remains committed to preserving and passing on Sakai’s heritage.

    Yoshikazu Ikeda 

Sharpening Craftsman

  • Tadayoshi Yamatsuka

    Master of Japanese Knife Mirror Polishing

    Certified as a Traditional Craftsman in 2022, Mr. Yamatsuka is highly regarded in Sakai for his exceptional mirror-polishing skills. His beautifully finished blades continue to captivate chefs both in Japan and around the world.

    Tadayoshi Yamatsuka 

  • Shotaro Nomura

    The Craftsmanship and Beauty of Sakai Knives

    Mr. Nomura began his career in 1962 and was certified as a Traditional Craftsman in 1988. He honed his sharpening skills at the renowned Ino Hamono in Sakai and has since become a dedicated guardian of the city's time-honored knife-making traditions.

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

2.The Allure of KIREAJI Knives: Craftsmanship Beyond Material

  • Japanese_Knife_Manufacturing_Process24

  • What processes did your knife go through to be created?

  • KIREAJI knives are meticulously crafted one by one by skilled artisans in the traditional city of Sakai. Their appeal lies not just in the high-quality steel but in the very processes that bring them to life. The true value of a knife is determined not only by the type of steel but by how carefully the three crucial stages—forging, heat treatment, and sharpening—are executed.

  • For instance, in Japanese knife-making, up to 20 precise steps are typically carried out before heat treatment. On the other hand, to reduce costs, this number might be reduced to 12 steps, while a more meticulous approach could involve as many as 30 steps. These differences in the production process greatly influence the final quality of the knife.

  • KIREAJI knives are not just tools; they are partners that bring joy to your culinary journey. A single knife, embodying the pinnacle of craftsmanship, can transform your cooking experience and open up a world of possibilities.
The Making of Japanese Knives

Carbon Steel

  • White Steel #2

    Uncompromising sharpness starts here.
    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 choice of serious professionals.
    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

    A reliable partner with edge and endurance.
    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

    Sharp, resilient, and built to last.
    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)

    A blade forged like a Japanese 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-generation steel for peak 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. Improve Quality While Keeping Costs Down: The KIREAJI Challenge

  • Our motto is "Improve quality while keeping costs down." To achieve this seemingly contradictory goal, KIREAJI works directly with the traditional Shiroyama Knife Workshop in Sakai City, Osaka, delivering masterfully crafted knives straight to our customers.

  • We invest properly in high-quality materials like steel and pay our artisans fairly. At the same time, we eliminate middlemen, cutting out unnecessary costs such as middleman fees, extra labor costs, and transportation expenses. Additionally, we do not spend money on advertising, allowing us to reinvest those savings into product quality.

  • Thanks to this direct-to-customer model, we proudly offer authentic, high-quality Japanese knives with excellent cost performance that we confidently deliver to chefs and cooking enthusiasts worldwide.
Our Thoughts on Pricing

What we cherish

KIREAJI Four Principles

  • Tradition and Craftsmanship

    1. Tradition and Craftsmanship

    At KIREAJI, we hold traditional techniques and meticulous craftsmanship as our core values. Our skilled artisans pour their heart and soul into every single knife, crafting each piece with utmost care and precision. The time-honored skills and passion passed down through generations are infused into every KIREAJI product, elevating them into one-of-a-kind masterpieces.

    Through KIREAJI products, we aspire to share the inspiring beauty of tradition and the allure of expert craftsmanship with our customers. Every moment spent using a KIREAJI knife is designed to be special, reflecting the dedication and care we invest in each creation. The joy and wonder you feel with every use—that is the promise of KIREAJI.

    Differences Between Handcrafted Knives and Mass-Produced Factory Knives 
  • Kensiro Azuma

    2. Customer First

    At KIREAJI, we prioritize customer satisfaction above all else. Our goal is to create products that are not only easy to use but also high-performing, addressing the small inconveniences and challenges people encounter in their daily lives.

    We see customer feedback as an invaluable treasure. Every suggestion and opinion is taken to heart, driving us to continuously improve our products. By sincerely listening to our customers, we dedicate ourselves to crafting even better solutions that meet their needs.

    Making cooking more enjoyable and more convenient is KIREAJI’s mission. We pour our hearts into every product, hoping that each customer will smile and think, “I’m so glad I chose this.”

    Responding to Customer Requests 
  • Preserving Culture,Shaping the Future

    3. Preserving Culture,Shaping the Future

    KIREAJI is dedicated to honoring local traditions while creating new value. With a deep respect for craftsmanship, we strive to offer products that are sustainable for the future.

    Our creations blend traditional techniques with innovative designs that meet the demands of the modern world. By combining age-old methods with contemporary advancements, we aim to serve as a bridge between the past and the future.

    We go beyond simply making products—our efforts focus on how we can support local culture and uplift the livelihoods of artisans. Through our products, we aspire to help customers experience the essence of history and progress, embarking on a journey of shared growth with us.

    Crisis of Sakai Cutlery: Impact of Decreasing Blacksmiths and Approaches to Address the Issue 
  • Win-Win for All

    4. Win-Win for All

    KIREAJI builds win-win relationships with customers, producers, artisans, and society, aiming to bring happiness to everyone involved and have a positive impact on future generations.

    We deeply understand our customers' needs and strive to provide products that truly enhance their experiences. Our goal is to ensure that our products not only bring joy to our customers but also provide benefits to producers, artisans, and the broader community.

    Our aspiration is for everyone involved to feel happiness, and for our efforts to have a positive impact on future generations. Why not explore a richer culinary world with KIREAJI?

    Win-Win for All 

Blog

View all
NaN -Infinity
View all

  • Beware of the Pitfalls of Cheap Knives

  • Cheap knives often come with hidden costs—low-quality steel that dulls quickly, reducing kitchen efficiency. In the long run, a reliable, high-quality knife is a smarter, more cost-effective investment.

    At KIREAJI, we provide authentic Japanese knives, handcrafted with care by skilled artisans in Sakai City. Using carefully selected steel and traditional techniques, these knives stay sharp and elevate your cooking experience. More than just tools, KIREAJI knives are trusted companions for every culinary adventure. Discover the difference in quality and craftsmanship today.