• All Japanese Knives from Sakai City

  • Do you know who made the knife you're about to purchase?
    Does the store staff know which craftsman created the knife you’re considering?

  • At KIREAJI, we deliver knives directly sourced from the Shiroyama Knife Workshop in Sakai City. Through our direct sales scheme, we have a precise understanding of which artisan created each knife, allowing us to provide handcrafted knives to customers around the world.

  • The quality of a knife is not determined solely by the type of steel used. Even if the same steel is employed, significant differences in quality can arise due to variations in the manufacturing process. For example, a typical Japanese knife goes through up to 20 steps before heat treatment, but some manufacturers may reduce that number to 12 to cut costs. At KIREAJI, however, our more meticulous process can involve up to 30 steps, ensuring a superior final product. This attention to detail in the manufacturing process greatly influences the knife’s ultimate quality.

  • Moreover, the quality of a KIREAJI knife is defined not just by the steel but by how carefully the three key processes—forging, heat treatment, and sharpening—are performed. When each of these steps is handled with the utmost precision by skilled artisans, the result is a knife of exceptional quality.

  • First, blacksmiths combine iron and steel, heating them to around 1100 degrees Celsius in the furnace and forging them into the shape of a knife. During the hardening process, the knife is given its flexibility, resistance to chipping, and toughness by rapidly cooling the red-hot iron rod in water. If overheated, the knife’s sharpness diminishes, and if underheated, the toughness is compromised. The artisans expertly determine the optimal moment using their experience and intuition. After the shape is set, sharpening craftsmen meticulously hone the blade using a rotating whetstone, and handle craftsmen ensure the blade is perfectly straight when attaching the handle. Through this division of labor among skilled craftsmen, high-quality knives are crafted.

  • Each knife is made with careful attention to detail, using meticulously selected high-quality materials. The artisans of Sakai City breathe life into each knife, employing techniques passed down through generations.

  • The finished knives are not only visually stunning but also offer superior usability and durability. Our goal is to provide products that our customers can rely on and cherish for years, delivering both trust and satisfaction.

  • When you hold a KIREAJI knife, you will feel the passion and craftsmanship of the artisans. We hope it makes your daily cooking more enjoyable and special.

  • All Japanese Knives from Sakai City Collection

    All knives come with a complimentary Saya(Sheath).

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.
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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 favored by many professional chefs?
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Sakai Uchihamono: The Artistry Behind Japan's Renowned Blades

Sakai Uchihamono reflects a legacy of exquisite craftsmanship, embodying the art and tradition of blade-making in Sakai City through meticulous forging, sharpening, and handle attachment processes.

Sakai Uchihamono
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Sakai's Expensive Knives Enhance Their Value in the Overseas Market for Several Reasons

Sakai's expensive knives hold significant value in the overseas market for several reasons. Celebrated for their masterful craftsmanship, these knives represent a blend of tradition, quality, and cultural heritage, making them a coveted choice among culinary professionals and enthusiasts.

Sakai's Expensive Knives Enhance Their Value in the Overseas Market for Several Reasons

FAQ About Sakai City Knives

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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.

The Origin of Craftsmanship

  • The Ultimate Japanese Blade: 600 Years of Tradition

  • The knives we create carry the legacy of 600 years of tradition from Osaka and Sakai. Through countless trials and errors over this long history, the shape of the blade, the properties of the steel, and the techniques of sharpening have reached the ultimate level. For today's chefs, the reason Sakai knives are chosen is not just because they cut, but because of their stability and long-lasting sharpness.

  • Heating the steel, hammering it, cooling it, and sharpening it — each process is done by hand, with the blacksmith pouring their soul into every step. It is this craftsmanship that gives the knife razor-sharpness and durability, making each use a true joy for the chef. By preserving this tradition and embedding it into our knives, we bring 'authenticity' into the hands of chefs. This is the pride of us Sakai blacksmiths.

  • Be Cautious with Inexpensive Knives

  • Buying a cheap knife may mean that the steel used is of low quality. Low-quality steel tends to lose its sharpness quickly, which can ultimately reduce the efficiency of your cooking tasks.

    At KIREAJI, we provide authentic Japanese knives crafted by trusted craftsmen from knife-making workshops in Sakai City. Each knife is handcrafted with care, ensuring you receive a reliable and high-quality product that brings peace of mind.