All Japanese Knives from Sakai Collection

  • Discover the Entire KIREAJI Collection

    Experience the soul of Japanese craftsmanship with knives hand-forged in Sakai City — where 98% of Japan’s top chefs turn for their blades.

    From seasoned chefs to passionate home cooks, find your perfect edge.

    Tradition. Precision. Sharpness — in your hands.

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.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is Made to Order.
That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

Made to Order Japanese Knives

Global Delivery from Sakai

Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

Global Delivery from Sakai

Ⅰ. Why Is Sakai City Famous for Knives?

  • Discovering the Hidden Legacy Behind Japan’s Cutlery Capital

    When people think of world-class knives, they often imagine German or French brands. But in Japan, there's one small city that has quietly earned a global reputation among chefs and knife collectors alike: Sakai City, located just south of Osaka.

    So what makes this unassuming city the heart of Japanese knife-making?

  • A Legacy Forged in History

    From ancient iron tools to modern kitchen masterpieces

    Sakai's knife-making roots date back over 1,600 years, beginning in the Kofun period, when iron tools were first produced for building massive burial mounds. Over centuries, these blacksmithing skills evolved—and during the Edo period (1603–1868), Sakai became nationally renowned for crafting specialized knives to cut tobacco leaves. These so-called “tobacco knives” required extraordinary precision and durability, setting a new standard for quality.

    This was the birth of Sakai Uchihamono—Sakai-forged blades—and it marked the beginning of the city’s reputation as a top-tier cutlery producer.

  • Samurai Roots: The Influence of Swordsmiths

    The spirit of the katana lives on in today’s kitchen knives

    Sakai’s knife-making tradition is deeply connected to Japan’s samurai sword culture. After the decline of the samurai era, many swordsmiths redirected their craft from making katanas to producing high-quality kitchen knives.

    Their meticulous forging techniques—such as folding steel for strength and conducting precise heat treatments—were passed down through generations. This heritage of craftsmanship remains the backbone of Sakai’s knife industry today.

  • A Culture of Generational Craftsmanship

    Mastery passed down through families, not factories

    Unlike mass-produced knives from large factories, Sakai’s blades are created by specialized artisans, often in small family-run workshops. Many craftsmen are part of a system where each knife passes through separate experts: one for forging, another for sharpening, and another for attaching the handle.

    These skills are passed down over generations, often from parent to child, preserving not just the technique but also the pride and philosophy behind each blade. This is what gives Sakai knives their soul—a rare blend of history, human touch, and relentless pursuit of perfection.

Ⅱ. Why Do 98% of Professional Chefs Choose Sakai Knives?

  • Osaka’s Sakai City produces 98% of the traditional Japanese knives used by professional chefs. These knives are so exceptional that they have been designated as Traditional Craft Products by the Japanese government. Their outstanding quality is supported by two key factors:
Sakai City Offical English Site

  • Reason 1: Specialized Division of Labor

    Sakai’s knife-making tradition is built on a unique system where each step is handled by specialized craftsmen.

    • Forging: Skilled blacksmiths heat and shape the steel, ensuring superior sharpness and durability.
    • Blade Sharpening: Expert sharpeners refine the edge to achieve a razor-sharp finish.
    • Handle Attachment: Handle specialists craft and attach handles that feel like a natural extension of the chef’s hand.

  • This system of specialized division of labor allows each craftsman to master their respective skill, producing knives of unparalleled precision and quality. Furthermore, because each artisan is responsible for their specific stage, a healthy sense of mutual tension arises, ensuring that no one can do a half-hearted job. This ultimately results in the creation of higher-quality Japanese knives. Compared to a single artisan handling all steps, this system yields far superior craftsmanship.

  • Reason 2: Handcrafted Manufacturing

    While many modern knife-producing regions rely on mechanization, Sakai continues to uphold the tradition of handcraftsmanship.

    • Every step is meticulously performed by skilled artisans, ensuring exceptional quality control.
    • The handmade process allows for perfect balance and exquisite finishing.
    • Traditional techniques are passed down, enabling precise adjustments based on years of experience.

  • This dedication to craftsmanship is why Sakai knives are trusted by top-tier restaurants and professional chefs worldwide.

    The extraordinary quality of Sakai knives stems from their specialized division of labor and meticulous handcrafting. These factors make them the preferred choice of culinary professionals around the globe.
Why do 98% of Japanese Chefs Use Knives from Sakai?

FAQ About Sakai Knives

Knife_forging_process

Sakai forged knives are trusted by professional chefs worldwide for one simple reason — exceptional sharpness and quality.

These knives are made using a time-honored forging process that combines hard steel for a sharp edge with softer iron for flexibility. The result? A blade that's not only razor-sharp, but also strong, durable, and resistant to chipping.

Behind this quality lies over 600 years of tradition from Sakai City, Japan, where generations of artisans have perfected their craft — from blacksmithing to sharpening to handle-making.

The secret lies in the forging process and the unique single-bevel design. By combining hagane (hard steel) and jigane (soft iron) and carefully shaping the blade by hand, Sakai artisans create knives that glide effortlessly through food, preserving flavor and texture.

In Japanese cuisine, precision is everything. That's why chefs turn to Sakai knives — for their unmatched sharpness, perfect balance, and superior craftsmanship. Every knife reflects the expertise of specialized artisans who focus solely on forging, sharpening, or handle-fitting.

Despite its proud history, the Sakai knife industry faces a shortage of young craftsmen. With fewer people entering the trade, preserving these traditional skills is a growing concern for the future.

Sakai is one of Japan's three major knife-producing regions and holds a dominant position in the professional chef market. In fact, it's estimated that around 90% of Japanese cuisine chefs in Japan use Sakai knives.

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

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

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

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

The 98% Statistic: A Trusted Source

The Sakai Tourism Bureau states that "98% of Japanese chefs use Sakai knives" in their articleAppeal of World Renowned Sakai Knives. This claim underscores the enduring reputation of Sakai craftsmanship.

Sakai City Official English Site

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.
Sakai Traditional Craftsmen Collection

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • Beware of Inexpensive Knives

    Inexpensive knives are often made with cost-cutting measures during production. Specifically, important elements such as sharpness, balance, and maintainability—key factors that directly affect quality—are not given sufficient investment. These aspects are often difficult to notice at first glance, but they can significantly impact the performance of the knife.

  • At KIREAJI, we offer authentic Japanese knives crafted by trusted artisans from Sakai City. Every knife is carefully handcrafted with a focus on sharpness, balance, and maintainability, ensuring you receive a high-quality product that provides long-lasting reliability and peace of mind.