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How Japanese Knives Are Made: The Sakai Tradition

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

  • Sakai Forged Blades — A Tradition Honed to Perfection

    Loved by chefs around the world and trusted by 98% of professionals in Japan, Sakai knives are renowned for their unparalleled sharpness and craftsmanship.

  • At KIREAJI, we partner directly with the Shiroyama Knife Workshop in Sakai, Japan — and ship each blade straight from the workshop to kitchens across the globe.
    No middlemen. No mass production. Just genuine, master-crafted knives, delivered with pride and precision.

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

    The secret lies in Sakai’s division of labor and fully handcrafted process.
    This feature explores the tradition and artisan culture behind Japan’s most trusted knives.

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

  • 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 City Official English Site 

KIREAJI's Three Promises to You

1. Crafted with Mastery

Each knife is meticulously handcrafted by skilled artisans in Sakai. Sharp, strong, and beautiful—every cut carries the spirit and pride of true craftsmanship.

Sakai Traditional Craftsmen Collection

2. Thoughtful Care for Everyday Use

Every knife comes with a wooden saya (sheath) for safe storage and handling. For those who wish, we also offer expert hand sharpening (honbazuke) so your knife is ready to use from day one.

KIREAJI Complimentary Services

3. Supporting a Lifetime of Use

KIREAJI knives are tools that grow with you. Through our paid aftercare services, we ensure your knife remains a trusted companion in your kitchen for years to come.

After Service

All Knives Are Handmade by Craftsmen in Sakai City

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About Products

Three Commitments in Our Products

1. The Hands Behind the Blade: Honoring the Artisans of Sakai

  • Have you ever wondered who made your knife?

    At KIREAJI, every knife begins with a person — a master craftsman in Sakai City, Osaka, where traditional blacksmithing techniques have been passed down for centuries.

    It’s not mass-produced. It’s the result of years — sometimes decades — of dedication, skill, and pride.
    We believe the value of a knife is inseparable from the hands that create it.

    KIREAJI knives are more than tools — they are the legacy of real artisans, and each piece holds their soul.

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.  Precision You Can’t See: The Unseen Craft Behind the Edge

  • What makes a knife truly exceptional?

    It’s not just the steel. It’s the unseen care in every stage — forging, heat treatment, and sharpening — that defines performance and longevity.

    At KIREAJI, we obsess over the invisible.
    Each knife can go through over 30 detailed steps before it even touches a whetstone. Some brands cut this to 12 to save costs — we never do. Because the difference isn’t obvious at first glance — but you’ll feel it in every cut, for years to come.

    True quality lies in the care you don’t see.

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. Artisan Quality, Directly Delivered: Our Price Philosophy

  • High-quality, handcrafted knives usually come at a high price — but we believe it doesn't have to be that way.

  • At KIREAJI, we partner directly with traditional workshops in Sakai, like the renowned Shiroyama Knife Workshop. We invest in premium Japanese steel and ensure that our artisans are fairly compensated for their exceptional craftsmanship.

  • At the same time, we eliminate unnecessary costs: no middlemen, no markups, no paid ads, and no seasonal sales. We don’t spend on flashy marketing — we put everything into quality.

    Each knife is shipped directly from the hands of the maker in Japan to your kitchen, anywhere in the world.

  • Our promise: Honest pricing for honest craftsmanship.
Our Thoughts on Pricing

KIREAJI's Purpose

  • A Knife That Connects — World, Generations, and Tradition

    At KIREAJI, every knife we offer is crafted to connect people and time. It connects the world, by bringing together those who share a love for cooking. It connects generations, as a tool that carries the care and memories of those who came before. And it connects tradition and innovation, forged with centuries-old techniques from Sakai and refined for the kitchens of today.

  • These are more than knives — they are stories you can hold, and pass on.

Our Story

  • Tradition of Sakai, in Your Hands

    "Where can I find a truly great knife?"
    We started KIREAJI to answer that question. While the number of skilled craftsmen is declining in Japan, many people overseas are seeking authentic blades. With that in mind, we carefully deliver each knife—bridging tradition and kitchens around the world.

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