The Art of the Edge - The KIREAJI Story

  • We launched our online store in March 2023, and since then, many customers have chosen our products. However, the journey has been anything but smooth. On more than one occasion, we found ourselves asking, "If this continues, will we even survive?"

  • Thanks to our customers' unwavering support and belief in KIREAJI, we’ve been able to navigate these challenges. Japanese knives are not a cheap purchase, yet each sale represents a customer who understands and values the story behind our brand. Today, we want to share that story with you.

From Sushi Master to Knife Sharpening Artisan

My journey began with a passion for bringing joy to people through sushi. In 2018, I moved from being a sushi instructor in Tokyo’s Tsukiji to taking on a new challenge in Toronto. I wanted to spread Japanese food culture abroad, but an unexpected turning point awaited me.

In 2020, I decided to apply my skills in a new way—knife sharpening. In just one year, I sharpened over 100 knives and gained a loyal customer base. During this time, I was repeatedly asked the same question:

"Do you sell high-quality knives?"

The Birth of KIREAJI: Answering the Call for Superior Blades

Through my knife sharpening work, I realized that many customers were seeking not just sharper knives but authentic Japanese blades. I often asked myself, "Why are genuine Japanese knives so hard to find?" and "Can I provide artisan-made knives at a fair price?"

That’s when I made a decision—to deliver the finest handcrafted knives from Sakai, Japan, directly to chefs and cooking enthusiasts worldwide. This was the beginning of KIREAJI.

Bringing the Legacy of Sakai Knives to the World

When it comes to Japanese knives, Sakai, Osaka is the undisputed hub. Over 98% of professional Japanese chefs use Sakai knives, yet even in Japan, this fact is not widely known. Internationally, the awareness of authentic Japanese knives is even lower.

Sakai boasts a 600-year-old tradition of blacksmithing, where artisans have passed down their skills for generations. I strongly believe that this remarkable heritage must be preserved and shared with chefs worldwide.

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

A Mission to Deliver Authentic Japanese Knives to the World

After moving to Toronto, I discovered a troubling reality—many knives labeled "Made in Sakai" were not crafted by authentic Sakai artisans. They may look similar, but when used, the differences are unmistakable—sharpness, durability, and how they feel in hand—true Japanese knives stand apart in every way.

Readers of KIREAJI’s blog have echoed this concern, saying, "I’ve been searching for a genuine Sakai knife, but the market is flooded with counterfeits." This confirmed the need for truly high-quality Japanese knives.

To address this, KIREAJI partnered with Sakai’s renowned Shiroyama Knife Workshop, ensuring that each knife is meticulously handcrafted by skilled artisans and delivered directly to chefs and cooking enthusiasts worldwide. Our goal is not just to sell knives but to convey the true value of authentic Japanese craftsmanship, breathing new life into every dish they help create.

Voices from Readers on the Blog

The Best Quality at a Fair Price

KIREAJI’s business model is simple—eliminating unnecessary middlemen and delivering knives directly from artisans to customers. This allows us to remove markup costs and provide genuine Japanese knives at a fair price. Additionally, direct shipping eliminates unnecessary distribution fees.

KIREAJI is more than just a knife retailer—it is a brand dedicated to preserving the traditional craftsmanship of Sakai while bringing the experience of authentic Japanese sharpness to chefs around the world. We hope our knives help elevate your cooking to new heights.

For Cooking Lovers Worldwide: Sakai’s Legendary Blades

Our Thoughts on Pricing
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  • Upholding Quality Amid Rising Costs

    Creating authentic Sakai knives involves painstaking handcrafting, and materials like high-carbon steel are not only expensive but increasingly scarce. Balancing these costs while maintaining the integrity of our products has been one of our biggest challenges.

  • Battling Competition in a Crowded Market

    Meanwhile, the global knife market is saturated with cheaper alternatives and mass-produced replicas. Competing on price was never an option for us. Instead, we’ve focused on communicating the unparalleled value and heritage of authentic Sakai knives to customers worldwide.

  • Bridging Tradition and Future

    KIREAJI was born from a desire to bridge Japan's shrinking knife industry with a growing global demand for authentic blades. The Japanese knife-making tradition is facing an existential crisis: fewer craftsmen, fewer successors, and a shrinking domestic market. From over 30 blacksmiths in Sakai decades ago, fewer than 10 remain today.

  • Our mission is clear: to preserve this tradition by connecting it with a global audience. Every knife we sell represents not just a tool but a piece of history, a testament to the artistry of Japan’s craftspeople.

The Story Behind "KIREAJI"

  • "KIREAJI" (切れ味) — a uniquely Japanese concept.

    It is not just about sharpness; it is about how a blade cuts, the sensation of cutting, and even how it enhances flavor. This cultural essence is something we wanted to share with the world. That is why we decided to bring authentic Sakai knives, handcrafted by true artisans, to passionate cooks and chefs around the globe.

  • In Japan, 98% of professional chefs use traditional Japanese knives. Among them, there are countless imitations, but only a few are truly authentic—crafted with centuries of knowledge and dedication. What we want to deliver is not just a knife, but the essence of true "KIREAJI." More than that, we want to introduce the world to the rich cultural depth behind Japan’s philosophy of cutting. And that is why we chose to name our brand "KIREAJI."

  • Why "KIREAJI"?

    When we decided to launch our online store, many friends and SEO experts told us, “You must include ‘Japanese Knife’ in the shop’s name for search rankings.” They argued that overseas customers would search for "Japanese Knife" when looking for high-quality blades, and that without those words, our store would struggle to gain visibility.

  • But for me, that approach was never an option. I did not want to rely on shortcuts or SEO tactics just to rank higher in searches. My goal was not simply to sell knives—but to share the deeper meaning behind "KIREAJI."

  • Of course, our logo includes the words "Japanese Knife" to ensure clarity. But when it comes to our store’s identity, I was determined to stand by "KIREAJI." I believed that if we truly honor and preserve the spirit of Japanese craftsmanship, people will come to understand and appreciate the meaning of "KIREAJI" over time.

  • Bringing "KIREAJI" to the World

    Moving forward, we will continue delivering the finest handcrafted Sakai knives to passionate cooks around the world. A knife’s "KIREAJI" can transform a dish, elevate a chef’s skill, and redefine the dining experience.

  • If we can share this philosophy with the world, it will be our greatest achievement.

    Under the name "KIREAJI," we will pass on Japan’s craftsmanship, tradition, and culture to the future—and to the world.
Sakai_s_Declining_Japanese_Knife_Craftsmen

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

KIREAJI Knives: Made in Sakai

All the knives I handle are made in Sakai. We deliberately do not handle knives from various regions of Japan. We carefully select and introduce knives from Sakai City, which 98% of Japanese chefs use.
Therefore, we have partnered exclusively with Shiroyama Japanese Knife Manufacturing, a traditional knife-making workshop in Sakai City, to provide our services worldwide through a direct sales scheme.

Sakai City Offical Site

The Origin of Craftsmanship

  • What "KIREAJI" Truly Means—It’s More Than Just Sharpness

    When people hear the word "KIREAJI" (切れ味, cutting quality), they often think about how sharp a knife is or how easily it cuts. But true KIREAJI is much deeper than that. It’s not just about effortlessly slicing through food—it’s about how the knife cuts, what it cuts, and how the cutting process affects the food itself.

  • KIREAJI Changes Depending on "Who" is Cutting and "What" is Being Cut

    A knife feels “sharp” when it fits the user’s hand and allows for smooth cutting. But a truly excellent KIREAJI is not just about ease of use—it’s about how well the knife enhances the natural flavors and textures of the ingredients.

  • For example, when cutting vegetables or fish, simply having a sharp blade is not enough. A finely honed knife minimizes damage to the food’s cells, preserving its natural umami and aroma. In contrast, a rougher edge may crush the fibers, causing excess moisture to leak out and diminishing the ingredient’s flavor.

  • In other words, KIREAJI is not just about "how smoothly a knife cuts" but "how well it brings out the full potential of the ingredients."

  • The Best KIREAJI Depends on the Dish

    Professional chefs often seek knives with superior sharpness. However, "a sharper knife" does not always mean "the best knife." The most important factor is choosing the right KIREAJI for the specific dish.

  • Take sashimi, for example. A razor-sharp knife is essential for slicing fish cleanly without damaging its delicate fibers. This ensures a smooth texture and maximizes flavor.

  • But what if you’re cutting through chicken bones? Using an ultra-sharp blade could cause the bone to splinter or even damage the knife itself. In this case, a slightly less sharp blade might actually be the better choice.

  • There is no single "best" KIREAJI. The ideal cutting quality depends on the type of food and how it is prepared.

  • Don't Just Look for a "Sharp Knife"—Find the Right KIREAJI for Your Needs

    When selecting or sharpening a knife, many people focus on getting the sharpest blade possible. But the real question should be: "What kind of KIREAJI do I need for my cooking?"

  • Understanding the difference between sharp, ultra-sharp, and slightly dull edges will help you choose the right knife for each task. And when you do, you’ll experience a dramatic improvement in your cooking.

  • By mastering KIREAJI, you’ll not only unlock the true potential of your knives but also discover a deeper joy in cooking itself.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • Honbazuke

    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.