All Japanese Knives

  • 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.

All Japanese Knives from Sakai Collection

New Arrival Notice: Inherited Blades from a Retiring Blacksmith

From a blacksmith closing his forge, we’ve received a rare stock of hand-forged Blue Steel blanks—shaped with pine charcoal and time-honored skill.
They will now be entrusted to master sharpeners.
If you're seeking a specific type, steel, or size, please contact us.
At KIREAJI, we honor not just craftsmanship, but the tradition behind it.

Inherited Blades from a Retiring Blacksmith

KIREAJI's Three Promises to You

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    1. Forged in the Legacy of Sakai

    In the hands of master artisans, each blade is born from over six centuries of Japanese knife-making heritage. Perfectly balanced, enduringly sharp, and exquisitely crafted—every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Each knife comes with a hand-fitted wooden saya for safe storage. Upon request, we provide a complimentary Honbazuke—the traditional final sharpening—so you can enjoy effortless performance from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. Through our bespoke paid aftercare services, we preserve its edge and grace, so it remains as precise and dependable as the day it first met your hand.

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

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.

FAQ About Sakai Knives

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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.

Why do 98% of Japanese Chefs Use Knives from Sakai?

The secret lies in Sakai’s division of labor and fully handcrafted process.
This feature explores the tradition and artisan culture behind Japan’s most trusted knives.

Why do 98% of Japanese Chefs Use Knives from Sakai?

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

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 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

How Japanese Knives Are Made: The Sakai Tradition

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

  • Sakai Forged Blades — A Tradition Honed to Perfection

    Loved by chefs around the world and trusted by 98% of professionals in Japan, Sakai knives are renowned for their unparalleled sharpness and craftsmanship.

  • At KIREAJI, we partner directly with the Shiroyama Knife Workshop in Sakai, Japan — and ship each blade straight from the workshop to kitchens across the globe.
    No middlemen. No mass production. Just genuine, master-crafted knives, delivered with pride and precision.