KIREAJI Blog About Japanese Knives

Exploring Blue Steel #1: The Ultimate High-Carbon Steel for Knives

Exploring Blue Steel #1: The Ultimate High-Carb...

Blue Steel #1 is a high-carbon steel renowned for its exceptional sharpness, durability, and performance. Its unique blend of tungsten and chromium allows chefs to achieve precise cuts, making it...

Exploring Blue Steel #1: The Ultimate High-Carb...

Blue Steel #1 is a high-carbon steel renowned for its exceptional sharpness, durability, and performance. Its unique blend of tungsten and chromium allows chefs to achieve precise cuts, making it...

The Allure of Blue Steel #2: A Fusion of Art and Functionality in Knives

The Allure of Blue Steel #2: A Fusion of Art an...

Blue Steel #2 is a highly sought-after material in Japanese knife-making, known for its perfect balance of sharpness and durability. This article explores its composition, key characteristics, and why professional...

The Allure of Blue Steel #2: A Fusion of Art an...

Blue Steel #2 is a highly sought-after material in Japanese knife-making, known for its perfect balance of sharpness and durability. This article explores its composition, key characteristics, and why professional...

White Steel #1 - The Soul of Japanese Knives, Seeking Ultimate Sharpness and Ease of Sharpening

White Steel #1 - The Soul of Japanese Knives, S...

White Steel #1 is a traditional Japanese knife steel known for its exceptional sharpness and ease of sharpening. This highly pure carbon steel is prized by chefs and knife enthusiasts...

White Steel #1 - The Soul of Japanese Knives, S...

White Steel #1 is a traditional Japanese knife steel known for its exceptional sharpness and ease of sharpening. This highly pure carbon steel is prized by chefs and knife enthusiasts...

Unveiling the Charm of White Steel #2: A Timeless Classic in Culinary Knives

Unveiling the Charm of White Steel #2: A Timele...

White Steel #2, also known as White Paper #2 steel, is a premium carbon steel cherished for its purity, sharpness, and ease of maintenance. As a staple in Japanese knife-making,...

Unveiling the Charm of White Steel #2: A Timele...

White Steel #2, also known as White Paper #2 steel, is a premium carbon steel cherished for its purity, sharpness, and ease of maintenance. As a staple in Japanese knife-making,...

Important Tips for Proper Knife Handling

Important Tips for Proper Knife Handling

This article highlights the importance of proper knife handling, focusing on three key areas: avoiding frozen food cutting, understanding knife limitations for chopping bones, and why handwashing is essential. By...

Important Tips for Proper Knife Handling

This article highlights the importance of proper knife handling, focusing on three key areas: avoiding frozen food cutting, understanding knife limitations for chopping bones, and why handwashing is essential. By...

Methods of Quenching Knives

Methods of Quenching Knives

Quenching is the heart of knife craftsmanship, where heat meets precision cooling to forge tools of exceptional quality. From the rapid hardness of water quenching to the uniform reliability of...

Methods of Quenching Knives

Quenching is the heart of knife craftsmanship, where heat meets precision cooling to forge tools of exceptional quality. From the rapid hardness of water quenching to the uniform reliability of...

The Evolution of Sakai Knives: A Legacy of Over a Thousand Years

  • Sakai City is renowned as one of Japan’s top cutlery-producing regions. However, the history of its blades extends far beyond kitchen knives. From iron tools in the Kofun period to swords, matchlock guns, tobacco knives, and eventually modern Japanese knives, Sakai's blacksmithing techniques have evolved over centuries.

  • Throughout history, Sakai’s craftsmen have continuously refined their skills, adapting to new demands and perfecting their techniques. This article explores how Sakai knives became globally recognized for their superior quality by tracing the transformation of metalworking techniques through the ages.

1. The Kofun Period: The Birth of Blacksmithing Culture

  • The origins of Sakai’s blacksmithing date back to the 5th century Kofun period, when massive burial mounds were constructed. These projects required a large number of iron farming tools and construction equipment, leading to the emergence of skilled blacksmithing communities in the region.

  • Advancements in Ironworking During the Kofun Period

    • Blacksmithing expertise from across Japan converged in Sakai, establishing a hub for metalworking.
    • Large-scale production of iron tools such as plows and hoes facilitated the construction of burial mounds.
    • The techniques for forging and shaping iron became the foundation for later weapon and knife manufacturing.

  • These ironworking techniques laid the groundwork for the development of sword-making and, eventually, Japanese kitchen knives.

2. The Heian to Sengoku Periods: The Rise of Swordsmithing

  • By the late Heian period, Sakai’s ironworking had evolved into sword-making, producing high-quality blades for samurai warriors. Sakai’s swordsmiths refined their techniques, developing methods that are still used in modern knife-making.

  • Advanced Swordsmithing Techniques in Sakai

    • Forging (Tanzo): Heating iron and steel to high temperatures and hammering them into shape.
    • Repeated Folding (Orikaeshi-Tanren): Folding and reforging steel multiple times to create a uniform and strong blade.
    • Precision Sharpening (Hazuke): Developing extremely sharp edges through meticulous polishing and grinding.

  • These advancements in swordsmithing directly influenced the craftsmanship behind Japanese kitchen knives, ensuring their legendary sharpness and durability.

3. The Sengoku Period: Matchlock Gun Manufacturing and Technical Innovation

  • In the 16th century, the introduction of matchlock guns (tanegashima) revolutionized warfare. Recognizing the power of firearms, Oda Nobunaga commissioned Sakai’s craftsmen to mass-produce matchlock guns, propelling Japan to become the world’s largest firearms manufacturer within just 30 years.

  • Technological Advancements from Matchlock Guns

    • Precision Metalworking: Techniques used to ensure straight, uniform gun barrels were later applied to knife blade crafting.
    • Metal Stretching Techniques: The ability to extend and shape metal for guns influenced the forging of longer, thinner blades.
    • Division of Labor System: The specialized, step-by-step manufacturing process for firearms became the basis for modern knife production.

  • The craftsmanship developed during this period contributed to the high-precision forging methods still used in Sakai’s cutlery industry today.

4. The Edo Period: The Birth of the Tobacco Knife and Its Impact on Japanese Knives

  • With the decline in demand for swords following the end of the Sengoku period, Sakai’s craftsmen shifted their expertise to everyday tools, most notably the tobacco knife.

  • What is the Tobacco Knife?

    When Portuguese traders introduced tobacco to Japan in the 16th century, finely cut tobacco leaves became popular. Sakai’s blacksmiths developed the tobacco knife (tabako-bocho) to precisely cut tobacco into thin, uniform strips.

  • Key Innovations from the Tobacco Knife

    • Superior Sharpness: Required to cut delicate tobacco leaves without crushing them.
    • Precision Sharpening Techniques: Ensured consistency in cutting, a skill later applied to kitchen knives.
    • Exceptional Durability: The need for long-lasting blades refined steel hardening techniques.

  • These innovations paved the way for the creation of Sakai’s world-class Japanese kitchen knives.

5. The Birth of the Modern Japanese Knife and Its Global Influence

  • Building on the skills developed through sword-making, gun production, and tobacco knife crafting, Sakai became the center of Japanese knife manufacturing during the Edo period. Today, the city is renowned for producing professional-grade Japanese kitchen knives, including the Yanagiba (sashimi knife) and Deba (fish-cutting knife).

  • The Characteristics of Sakai Knives

    • Inherited Techniques from Samurai Swords: Ensuring exceptional durability and sharpness.
    • Precision Metalworking from Matchlock Guns: Allowing for ultra-thin and razor-sharp blades.
    • Fine Sharpening Techniques from Tobacco Knives: Delivering superior cutting performance.

  • Today, over 90% of professional chefs in Japan use Sakai knives, and they are highly regarded worldwide for their unparalleled sharpness and craftsmanship.

Tradition and Innovation: Shaping the Future of Sakai Knives

  • The blacksmithing tradition of Sakai began with iron tools in the Kofun period, evolved into sword-making, adapted to firearms, transitioned to tobacco knives, and ultimately led to the creation of world-class kitchen knives.

  • Through centuries of innovation and refinement, Sakai’s craftsmen have preserved their techniques while continuously improving them. A Sakai knife is not just a cooking tool—it is the culmination of over a thousand years of Japanese craftsmanship and dedication.

  • As these techniques continue to be passed down, Sakai knives will remain a symbol of excellence, shaping the future of culinary arts worldwide.

The Origin of Craftsmanship

  • The Essence of Knife Making: Crafting a Story Through Material and Shape

  • Knife making is not just a craft; it’s the creation of a “story” by engaging with materials and giving them shape. Each piece of steel is hammered, heated, and shaped, transforming from mere material into a tool that fits the hand of its user. The moment when the steel takes form in my hands, as if it’s being infused with life, is the most rewarding part of the process.

  • That’s why I don’t just create knives that are sharp; I craft the “perfect strike” for the user. The story that unfolds during this process is the true value for me.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • 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.

  • Honbazuke

    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.