• Left-Handed Japanese Knife Collection

  • Single-edged Japanese knives are available in left-handed versions.
    The blade structure of single-edged Japanese knives has the edge sharpened on only one side, so the blade orientation is reversed between right-handed and left-handed versions.

  • For this reason, it is difficult for left-handed individuals to use right-handed single-edged knives.

  • The Philosophy of Knives: Where Tradition Meets Handedness

  • Knives are tools designed to be held in one hand, so it’s natural to think in terms of right-handed and left-handed usage. However, in the culinary world—particularly in Japanese cuisine—the choice of hand to hold a knife is not always determined by one’s dominant hand.

  • Take, for example, the art of slicing sashimi. Many chefs hold the knife in their right hand, and the reasons go beyond simple habit. Historically, left-handed chefs were often trained by their mentors to use their right hand for knife work.

  • But the more intriguing reason lies in the tradition and aesthetics of plating. To ensure that guests can easily pick up each piece of sashimi with chopsticks, chefs are taught to use their right hand to slice the fish and arrange it beautifully from left to right on the plate. This practice of plating is considered the correct and refined approach. As a result, even left-handed chefs commonly wield their sashimi knives in their right hand.

The Culture Spun by Handedness - New Culinary Possibilities Opened by Japanese Knives

  • KIREAJI wishes to deliver new value to food cultures worldwide through knives. At the core of this mission is the delicate sensibility of human hands.

  • Throughout history, human hands have created exceptional tools and built cultures. Within this journey, the sense of one's dominant hand has reached beyond mere "work efficiency" into an artistic realm. We believe that respecting and leveraging this natural sensibility is paramount.

  • Traditionally, Japanese chefs would sometimes correct their dominant hand in adherence to tradition. While this undoubtedly supported the beauty of culture and the spirit of hospitality, modern times present an opportunity: by maximizing the unique sensory capabilities of each hand, we can potentially create entirely new cultural expressions.

  • KIREAJI's Japanese knives are designed to transcend right-handed and left-handed boundaries, drawing out the user's natural sensibilities. We believe this approach not only enhances culinary technique but leads to creating a new food culture that reflects individual personalities.

  • We will continue to strive so that Japanese knives breathe new life into dining tables worldwide, becoming more than just tools for all those who love cooking.

  • Left-Handed Japanese Knife Collection

    Going forward, we will collaborate with Shiroyama Knife Workshop in Sakai City to expand our lineup of left-handed knives.
    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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Japanese Knife Structure

We hope that by understanding the structure of knives, our customers will develop a greater appreciation for them and enjoy cooking even more. As their knowledge of knife structure deepens, they will gain a better understanding of how to choose and use their knives, making their daily cooking experience more fulfilling.

Japanese Knife Structure

The Origin of Craftsmanship

  • The Radiance of a Perfect Cut—A Testament to Mastery

    The sleek, polished sheen of a straight-cut surface is more than just a feature—it’s the hallmark of a craftsman’s precision and dedication.

  • The smoother the cut, the more light reflects uniformly, creating a stunning luster. This brilliance not only highlights the inherent beauty of the ingredient but also aligns with Japan’s culinary tradition of savoring food with both the eyes and the palate.

  • Achieving such refined cuts demands meticulous attention to the blade’s design and sharpening techniques. Craftsmen integrate intricate shapes and angles, unseen by the casual observer, to deliver an unparalleled cutting experience.

  • Each radiant cut reminds us that a Japanese knife is not merely a tool—it is the physical embodiment of a craftsman’s passion, skill, and pursuit of perfection."
Sakai Traditional Craftsmen Collection

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • 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.