• Sakai Uchihamono: The Ultimate Sharpness and Craftsmanship Forged by 600 Years of History

  • MAY 28, 2023

  • Sakai Uchihamono (Sakai Forged Blades), a traditional craft that Japan proudly presents to the world, originated in Sakai City, Osaka Prefecture. With a history spanning over 600 years, these blades are renowned as the highest-quality knives used by 98% of Japanese chefs even today.

  • Table of Contents

    1. Features and Craftsmanship of Sakai Uchihamono
    2. Historical Background and Development
    3. Exceptional Quality Born from Master Craftsmen
    4. The Global Recognition of Japan’s Traditional Techniques

  • 1. Features and Craftsmanship of Sakai Uchihamono

  • Unique Dual-Layer Structure

    The hallmark of Sakai Uchihamono lies in its unique manufacturing process that combines soft iron, known as "jigane," with hard steel, called "hagane." This dual-layer structure delivers outstanding sharpness and durability.

  • Three-Step Division of Labor

    The manufacturing process is divided into the following three steps, each handled by specialized craftsmen:

  • (1) Forging: 

    This step forms the foundation of the blade, where the metal is hammered and shaped, ensuring strength and durability.

  • (2) Sharpening: 

    Here, the blade is expertly honed to achieve the renowned sharpness Sakai knives are celebrated for.

  • (3) Handle Attachment: 

    The final step ensures the knife is balanced and comfortable to use, making it an extension of the chef's hand.
  • handle_attachment

    What sets Sakai Uchihamono apart is the collaborative effort of master craftsmen, each specializing in a specific stage of the process. This division of labor ensures that every blade is crafted with precision, embodying focused expertise and tradition.

  • 2. Historical Background and Development

  • Tradition Dating Back to the Kofun Period

    The origins of Sakai Uchihamono trace back to the Kofun period in the 5th century. Advanced metalworking techniques developed through the production of tools necessary for the construction of the Nintoku Emperor’s Tomb.

  • The Golden Age of the Edo Period

    In the late 16th century, with the introduction of tobacco to Japan, the production of "tobacco knives" flourished. Their sharpness was so exceptional that they were said to "cut through stone." As a result, Sakai Uchihamono was granted the "Sakai Kiwame" mark by the Tokugawa Shogunate, making them an exclusive product of the shogunate.

  • 3. Exceptional Quality Born from Master Craftsmen

  • In modern times, Sakai Uchihamono continues to evolve as an essential tool supporting Japanese cuisine. Especially in Japanese cooking, where the quality of the cut greatly affects the taste and texture of the dish, sharpness is crucial. Master craftsmen, while preserving traditional techniques, continue to produce products that meet contemporary needs.

  • 4. The Global Recognition of Japan’s Traditional Techniques

  • As Japanese cuisine gains popularity worldwide, so does the reputation of Sakai Uchihamono. Domestically, they hold a 90% market share, and internationally, they are highly regarded by top chefs.

  • Recognized as a traditional craft in 1982, Sakai Uchihamono is more than just a kitchen tool—it is a cultural heritage of Japan, cherished by chefs around the world.

  • Conclusion

  • Sakai Uchihamono is a knife that combines over 600 years of history and tradition with modern techniques. Its superior sharpness and durability make it an indispensable part of Japanese culinary culture and will continue to captivate chefs worldwide.

FAQ About Sakai Uchihamono

What makes Sakai forged knives special?

The defining feature of Sakai forged knives is their "single-bevel design." While double-bevel knives are the standard around the world, Sakai knives have a sharp, acute edge, resulting in a clean and precise cut. The smooth, beautiful cross-sections they produce allow you to cut even delicate ingredients like sashimi without damaging fibers or cell membranes. This helps preserve the flavor inside the ingredients and maintains their texture.

Why do Sakai forged knives have such good sharpness?

Sakai knives are traditionally made using a "forging" process that combines soft iron (jigane) with steel (hagane) for the blade. This single-bevel design requires far more effort and craftsmanship compared to mass-production methods like pressing and stamping. However, this results in a stronger, more resilient blade that resists chipping and retains its sharpness for a long time.

What makes Sakai forged knives durable?

In Sakai forged knives, the combination of hard steel (hagane) and softer iron (jigane) gives them both strength and flexibility. The blades are heated in a furnace and repeatedly hammered to densify the metal structure, creating knives with exceptional sharpness and durability.

Why do professionals use knives made in Sakai?

The tradition of knife-making in Sakai has long been based on a division of labor, with separate specialists responsible for forging (tanzō), blade sharpening (hatsuke), and handle attachment (etsuke). Each knife is carefully crafted by hand, and their unmatched sharpness and beauty have made them popular among professional chefs worldwide.

What challenges do Sakai forged knives face?

Although Sakai forged knives boast 600 years of tradition, they are currently facing challenges due to a shortage of skilled craftsmen. With an aging workforce and a chronic lack of labor, there is a pressing need to train young artisans to ensure these traditional techniques are passed down to future generations.

What is the market share of Sakai forged knives?

Sakai City is known as one of Japan’s three major knife production areas. Sakai forged knives, made using the traditional division of labor between blacksmiths (fire forging) and sharpeners (blade finishing), are especially renowned. It’s estimated that knives used by professional chefs in Japanese cuisine account for around 90% of the domestic market share.

Did You Know? The Secrets Behind Sakai Knives Chosen by 98% of Chefs in Japan

Explore the specialized craftsmanship and historical significance that make Sakai knives a favorite in Japan's renowned cutlery industry.

Do you know why Sakai knives are favoredby many professional chefs?

Sakai's Declining Japanese Knife Craftsmen

Sakai's esteemed cutlery tradition, renowned for its sharpness and craftsmanship, is at risk with only a dozen blacksmiths remaining. Facing competition and declining interest, strategies such as exploring new markets and fostering youth interest are vital for survival. This situation underscores a broader challenge in cultural preservation. Supporting Sakai’s craftsmen is crucial to maintaining this legacy.

Sakai's Declining Japanese Knife Craftsmen

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.