Blog KIREAJI sur les couteaux japonais

With the global rise of Japanese cuisine, the demand for Sakai-made knives has surged worldwide. However, behind this growing popularity lies a pressing challenge: there are only about five master craftsmen remaining who uphold the traditional techniques, making it difficult to meet production demands.

To address this issue, one master craftsman has taken a bold step forward. He uses special steel from Hitachi Metals' Yasugi Works in Shimane Prefecture, which provides data on the optimal temperatures to bring out the best properties of the steel. By comparing these published values with the temperatures during his crafting process, the aim is to improve efficiency while maintaining quality.

“I wanted to measure my skills to see where I stand,” said the craftsman, embracing the idea of quantifying his art. Measurements taken during key moments of the knife-making process revealed impressive results: “As expected of a true master.” Yet, with humility, he reflected, “Some parts were a bit too hot. It’s not easy to get it just right.”

By stabilizing the furnace’s temperature, he hopes to further improve production efficiency. He also dreams of training a new apprentice to pass on these traditions. “To safeguard the future of Sakai knives, we must keep moving forward.” His gaze is fixed firmly on the horizon, envisioning a future where this cherished craft continues to thrive.

Through the fusion of tradition and innovation, Sakai’s knife-making industry is forging a path to unlock new possibilities.