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How Japanese Knives Are Made: The Sakai Tradition

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

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Sakai Forged Blades — Six Centuries of Unrivaled Craftsmanship

  • Loved by chefs around the world and trusted by 98% of Japan’s professional chefs, Sakai knives are more than tools—they are the living legacy of over 600 years of master craftsmanship

    Source: Sakai Tourism Bureau 

  • At KIREAJI, we partner directly with the Shiroyama Knife Workshop in Sakai, Japan, ensuring every blade is crafted by skilled artisans and delivered directly from the workshop to kitchens around the globe. No middlemen. No mass production. Only authentic, artisan-made knives, crafted to elevate your cooking for a lifetime.

    Shiroyama Knife Workshop 

  • Why Japan’s Top Chefs Rely on Sakai Knives

    The legacy of Sakai knives is rooted in a centuries-old system of specialized craftsmanship. In Sakai, each stage—forging, sharpening, and finishing—is handled by a different master whose skills have been refined over generations. This division of labor ensures that each blade is not only razor-sharp but also perfectly balanced and built to last.
Why do 98% of Japanese Chefs Use Knives from Sakai?

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

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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's Purpose

  • Forged in Sakai. Crafted for the World.

    In Sakai City, Japan—home of blades for over 600 years—master artisans forge knives not as products, but as legacies. Skills are passed from hand to hand, generation to generation, shaping steel with patience and pride.

  • At KIREAJI, we believe a knife should do more than cut.
    It should connect the world, bringing together people who share a love of cooking.
    It should connect generations, carrying the care, memories, and pride of those who came before.
    And it should connect tradition and innovation, blending timeless forging with refinements for today’s kitchens.

  • Every KIREAJI knife is a story you can hold—the soul of Sakai’s artisans in your hand.
    It is not only a tool, but a lifelong companion, a treasure to be passed on for decades.

What's News

Tradition Passed Down in Sakai

On September 7, a special lecture and hands-on workshop on Sakai knives will be held at the Ikegami-Sone Yayoi Learning Center in Izumiotsu City, led by certified traditional craftsmen.
This event is hosted by the Ikegami-Sone Yayoi Learning Center (Izumiotsu City Board of Education).

Events like this show how Sakai’s artisans continue to share their knowledge with the community. At KIREAJI, we believe that passing down these skills is essential to preserving the spirit of Japanese craftsmanship for the world.

Experience the Tradition (Japanese only)

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