In Japan, certain crafts have been passed down for centuries and are known as “Traditional Crafts.” The people who sustain these traditions are more than just artisans — they are “Traditional Craftsmen,” officially certified by the Japanese government for their exceptional skills. In Sakai City, a town renowned for its kitchen knives, only a select few artisans earn this prestigious title.

To be certified as a traditional craftsman, one must meet extremely high standards:

• At least 12 years of hands-on experience
  Craftsmen must dedicate over a decade to mastering the production of government-designated traditional crafts.
• Rigorous skill testing
  They must pass both written and practical exams to objectively prove their craftsmanship.
• A deep connection to local tradition
  In most cases, the craftsmen must live and work in the region where the craft is rooted, ensuring that their skills are shaped by local culture and history.

Only 29 Craftsmen — Rare Keepers of a National Treasure

As of May 2024, only 29 traditional craftsmen in Sakai specialize in Japanese knives. This number speaks volumes about how rare and invaluable their expertise is. These artisans are the invisible foundation behind the global reputation of Sakai's knives.

Becoming a traditional craftsman is not a job — it is a lifelong commitment to mastery.

• A minimum of 10 years as an apprentice
  Training begins from the most basic techniques and builds over a decade through failure, repetition, and persistence.
• Exceptionally difficult certification exams
  Both technical knowledge and practical ability are tested. The pass rate is very low.
• Lifelong refinement
  Even after certification, craftsmen must continually evolve and polish their skills. Complacency has no place in this world.

Traditional craftsmen are not simply preserving the past — they are bridging tradition and innovation. Their roles are vital:

• Passing down techniques
  They mentor younger artisans and ensure that ancient skills live on.
• Maintaining quality
  Their uncompromising standards are what make Sakai knives trusted by chefs worldwide.
• Driving innovation
  They embrace new materials and ideas while honoring time-honored methods.

Despite their importance, traditional craftsmen in Sakai face serious challenges:

• A declining number of successors
  Fewer young people are choosing this demanding path, putting the transmission of skills at risk.
• Shifting global markets
  Rising international competition demands that craftsmen maintain quality while staying sustainable.
• Need for better education systems
  Skills once passed through intuition and observation must now be preserved through formal training programs.
  
  

The knives made by Sakai’s traditional craftsmen are far more than culinary tools. They are reflections of respect for food, care for detail, and the spirit of craftsmanship.

To honor that spirit, we must recognize, support, and share these values with future generations.

Thanks to these artisans, the knives of Sakai continue to earn the love and trust of chefs around the globe. If we want these treasures to survive another hundred years, it is our turn to protect the hands that make them.