Challenges and Global Expansion of Sakai’s Knife Industry

— Passing on Craftsmanship to the Future and the World —

A Quiet Crisis, and the World’s Growing Interest

Sakai City is one of Japan’s most renowned knife-producing regions.
For over 600 years, its handcrafted knives have served as the “second hand” of chefs, both in Japan and abroad. Today, demand for Sakai knives is expanding rapidly—from New York and Paris to Singapore and beyond.

But behind this global recognition, the traditional knife industry in Sakai is facing an unprecedented crisis.

The Greatest Challenge: Aging Craftsmen and a Shrinking Successor Base

The most serious issue threatening the survival of Sakai’s knife industry is the aging of its craftsmen and the lack of successors.

Currently, about half of the certified Sakai knife artisans are over 60 years old, and efforts to train younger generations have not kept pace.

Several factors contribute to this:

・Small-scale family-run businesses with limited hiring capacity

・Long apprenticeships with low initial earnings, making it difficult for young people to commit

・A lack of visibility and appeal as a viable career path

As a result, the transmission of traditional skills is now at risk.
Because Sakai’s knives are made through a highly specialized division of labor—blacksmithing, sharpening, and handle fitting—even one missing link can halt production entirely. The generational relay of skills is on the verge of being broken.

The World Still Wants "The Real Thing" from Sakai

Despite these challenges, Sakai’s knives continue to earn praise from chefs around the world:

・In Lyon, France, a local staff member who fell in love with Sakai knives now promotes their craftsmanship through pop-up events and workshops.

・On the U.S. West Coast, even non-Japanese chefs have begun to appreciate the precision of "pull-cut" techniques, expanding Sakai’s appeal beyond traditional Japanese cuisine.

・Young chefs have shared that “using a Sakai knife changed the way I think about cooking—it made me more connected to my ingredients.”

What draws them in is not just the sharpness or design.
It’s the philosophy behind the knife—the respect for ingredients, the dialogue between hand and material, and the silent beauty of precision.

What We at KIREAJI Value Most

At KIREAJI, we believe that the art of Sakai knife-making should be passed down to the next generation and shared with the world. That belief is at the core of everything we do.

Connecting the World—For Everyone Who Loves Cooking
Bridging Generations—A Legacy Passed Down
Preserving Craftsmanship and Culture—A Bridge Between Tradition and Innovation

We are not just delivering tools.
We’re delivering stories, values, and experiences—from the hands of Japanese artisans to the hearts of passionate cooks worldwide.

That’s why every knife we offer is shipped directly from Sakai, without intermediaries.
We believe this is the most honest and respectful way to convey the soul of craftsmanship.

To Preserve the Craft, We Must First Share the Heart Behind It

Saving this industry is not only about technical training.
It’s about sharing why these craftsmen do what they do—what drives them, what they care about.

One artisan told us:

“If my knife helps someone make better food, that’s all the reward I need.”

That single sentence says it all.
At KIREAJI, we are committed to sharing that spirit, one knife at a time, one kitchen at a time.

In Closing: A Message to You, the Reader

If you love cooking—
If you believe food brings people together—

Then we’re already on the same path.

A single knife can protect a culture and nurture the future.
We believe in that power—and we’re honored to walk this journey with you.