• 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.

Why Are Left-Handed Knives More Expensive?

  • For left-handed individuals, finding the perfect knife is essential. However, left-handed Japanese knives are often priced higher than their right-handed counterparts. This is due to the unique craftsmanship and market factors involved. Here, we explain the reasons in detail.

  • 1. 2–3 Times Longer Production Time

    Crafting a left-handed knife takes 2–3 times longer than a right-handed one.
    This is because most artisans are accustomed to making right-handed knives, and working in the opposite direction requires extra precision and time. Each knife is meticulously crafted with care, ensuring exceptional quality.

  • 2. Only 10% of the Population Is Left-Handed

    Left-handed individuals make up just 10% of the population, resulting in lower demand for left-handed knives compared to right-handed ones. This scarcity in production contributes to the higher pricing.

  • 3. Rigorous Quality Control

    Because left-handed knives are produced less frequently, artisans must pay extra attention during quality checks. Special care is taken to ensure the reversed blade design and fine details meet the highest standards of craftsmanship. This precision guarantees a knife you can trust.

  • A Special Knife for Left-Handed Chefs

    Left-handed knives are crafted with exceptional skill and care. Understanding their value can enhance your cooking experience and help you appreciate the artistry behind each unique piece.
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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 Ideal Knife for Left-Handed Chefs: A Professional's Perspective

  • "Cooking is a dialogue between the chef and their tools. As a left-handed chef, finding a knife that truly fits my hand has always been a challenge. But when I finally discovered the right knife, I realized how dramatically it could enhance both the precision and speed of my cooking. The feeling of having a knife that fits perfectly in your hand is like finding a reliable partner—it brings an unparalleled sense of confidence."

  • "No matter how skilled a chef may be, using tools that don't match their needs can limit their full potential. For left-handed chefs, using knives designed for right-handed users feels akin to working with one hand tied behind their back. Left-handed knives are not just tools—they are a beacon of freedom, allowing chefs to reclaim creativity and joy in their craft."

  • "When you find the ideal knife, you unlock new possibilities in your cooking and rediscover the sheer pleasure of the culinary arts. I encourage you to experience that transformation for yourself."

The Origin of Craftsmanship

  • For left-handed individuals, choosing the right knife can be quite a challenge.

    With right-handed knives, it’s often difficult to achieve a comfortable grip, and the cutting force doesn’t transfer effectively. This is where left-handed knives come in. Left-handed knives are designed with a reversed structure compared to right-handed ones, ensuring that the cutting edge and the spine of the knife fit perfectly in the left hand. This allows left-handed users to work smoothly and confidently without strain.

  • For a long time, left-handed knives were rare, and obtaining one was difficult. However, today there is a growing selection of knives specifically for left-handed users, making it easier than ever to experience the joy of cooking. I take great pride in crafting each of these knives with care, knowing that they will elevate the cooking experience for left-handed chefs. I believe these artisanal knives will make your culinary creations even more exceptional.
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.