The Art of the Edge - The KIREAJI Story

  • “Can a knife really change your life?”

    That’s a question I began to seriously consider only after I turned fifty. In my younger days, a knife was just a tool to me. Nothing more. But in the second half of life, I came to realize something deeper—knives carry power. They carry stories.

  • In March 2023, we launched KIREAJI—an online store specializing in Japanese kitchen knives.
    To be honest, I had a little hope on launch day.
    “Maybe we’ll get our first order right away,” I thought.
    But reality wasn’t that kind.It took more than six months for our very first order to arrive.
    That silence felt like the longest of my life.
    I worried, I doubted myself.
    Would anyone ever truly see the value in what we offered?

  • And yet, those who eventually chose KIREAJI knives were the ones who recognized true craftsmanship. They felt the soul behind each blade—the care and time that went into every step of its making.
    KIREAJI has grown thanks to those people.
    Today, I want to share the story of how it all began.

From Sushi Chef to Sharpener — The Turning Point

At the heart of everything, I just wanted to make people smile through sushi.

That passion led me to work as a sushi instructor in Tsukiji, Tokyo. I dedicated myself to sharing Japanese culinary culture, day in and day out.

But at some point, I started thinking:

“I want to bring this culture to the world.”

So in 2018, I left Japan and headed to Toronto, Canada. It was a new chapter, filled with challenges—language barriers, cultural differences—but also deep curiosity from locals about Japanese food and tradition.

And then, unexpectedly, it wasn’t sushi, but a knife that changed the course of my life again.

The Path of the Blade — What I Learned From Sharpening 100 Knives

When COVID-19 hit in 2020, my in-person classes came to a halt.
Suddenly I had time on my hands—and I turned to knife sharpening.
I started with a friend’s knife. Then another. And another.
In just one year, I sharpened over 100 knives.
The more I worked, the more I felt like I could see a person's lifestyle through the blade.
The way the edge wore down, the condition of the handle, even how the steel had aged—it all told a story.
And after handing each knife back, people started asking the same question:

“Where can I buy a truly high-quality Japanese knife?”

The Birth of KIREAJI — Bringing Real Craftsmanship to the World

  • It became clear to me:
    People weren’t just looking for a sharp knife.
    They were looking for something real.
    But genuine Japanese knives—made by skilled artisans with pride and history—are hard to find outside Japan.
    Why?
    Because the market is flooded with mass-produced, “Japanese-style” blades that look traditional but lack soul.
    So I made a decision:
    I would deliver the real thing.
    I would find blades made by true craftspeople and bring them to passionate cooks across the globe.

  • That decision led me back to Sakai, a legendary city known for its centuries-old knife-making tradition.
    There, I partnered with the Shiroyama Knife Workshop—a place where every blade is made with care, tradition, and a deep respect for the craft.

    From forging and sharpening to handle-fitting, each knife is shaped by multiple hands and minds, each one focused on quality over quantity.

    This is the spirit of KIREAJI.
About KIREAJI

Japanese Knives Are More Than Tools — They’re a Lifestyle

  • I’ve come to believe that Japanese knives reflect our lifestyle.
    They require maintenance.
    They demand attention.
    But through that care, they teach us something: to slow down, to be intentional, to take pride in daily rituals.

  • When you sharpen your knife, you’re not just maintaining a tool—you’re restoring a part of your rhythm.
    That moment of care brings clarity to your kitchen and calm to your day.
    A Japanese knife is not just a tool. It’s a mirror for your values.
    And when you treat it with respect, it gives you that much more in return.

A Community Built on Shared Values

  • The people who support KIREAJI—professional chefs, home bakers, sharpening beginners—they all share something in common:

    They value quality.
    They value longevity.
    They find joy in the process, not just the results.

  • One customer once wrote me a message I’ll never forget:

    “Since I started using your knife, cooking has become something I look forward to. Even sharpening it feels special.”

    That one message reminded me why I do what I do.

Looking Ahead — Staying True to Our Mission

  • KIREAJI is still in its early days.

    We’re currently working on a new knife series with the Shiroyama Knife Workshop in Sakai. We’re also preparing new educational content to help our customers sharpen with confidence and care.

    But above all, we promise this:

    We will never lose sight of our beginnings.

    Every knife we deliver will be one we believe in. One that carries tradition, craftsmanship, and a piece of our soul.

  • If your kitchen is more than just a place to cook—
    If it’s where you unwind, express yourself, and live your values—
    Then KIREAJI might just be the partner you’ve been looking for.
    A knife that brings quiet change.
    A tool that becomes a part of you.

  • Toru
    Founder, KIREAJI
    Former Sushi Chef, Knife Sharpener, and Lifelong Knife Enthusiast

From the Traditions of Sakai to Kitchens Around the World

  • When it comes to Japanese knives, Sakai City in Osaka is in a league of its own. It’s said that over 98% of professional Japanese chefs use Sakai-made knives. And yet, this fact is not widely known—even within Japan, let alone abroad.

  • Sakai’s blacksmithing traditions date back more than 600 years, passed down through generations.
    I want chefs around the world to experience that history and skill for themselves.

    Why do nearly all Japanese professionals choose Sakai knives?
    We believe that answer deserves to be shared.
Why do 98% of Japanese Chefs Use Knives from Sakai City?

Sharing True Japanese Knives with the World

  • While working in Toronto, I discovered something shocking:

    Many knives labeled “Made in Sakai” weren’t actually made by Sakai craftsmen. They may look the part—but once used, the difference is undeniable. The sharpness, the durability, the way they feel in your hand—a true Japanese knife is on another level.

    One of our blog readers voiced the same frustration:

  • "On many online marketplaces, knives are labeled as 'Made in Japan,' yet in reality, they are not crafted by Japanese artisans. I’ve personally experienced the disappointment of buying such a knife, only to realize later that it wasn’t genuinely made in Japan."
    — Mr.G (Australia)

  • Enthusiasts like Mr.G are seeking authentic Japanese blades—yet the market is flooded with imitations.

    Voices like his have only strengthened our commitment to our mission.

    We’ve partnered with master craftsmen at Shiroyama Knife Workshop, a highly respected forge in Sakai, to bring genuinely handcrafted knives straight from the artisans’ hands to kitchens around the world.

    Our goal isn’t just to sell knives.

    It’s to share the life-changing experience that true craftsmanship brings to cooking.
Voices from Readers on the Blog

Honest Prices for Artisan Blades

  • The KIREAJI business model is simple: no middlemen.

    By shipping directly from the artisan to the customer, we eliminate unnecessary margins and can offer authentic Japanese knives at a fair and honest price. Direct shipping also helps reduce extra distribution costs.

  • KIREAJI isn’t just another knife store.
    We are a bridge—connecting the traditions of Sakai with the hands of chefs across the globe.

    Our hope is that a KIREAJI knife brings new brilliance to your cooking.
Our Thoughts on Pricing

Delivering a Legend to the World’s Chefs — Direct from Sakai’s Master Artisans

  • At KIREAJI, we believe that a genuine Sakai knife is not just a tool—it’s a masterpiece forged from rare, high-carbon steel by master artisans who dedicate countless hours and painstaking effort to perfect every blade. This is why these knives carry a legacy of craftsmanship that naturally commands respect and value.

  • Yet, true craftsmanship deserves more than just admiration—it deserves to be accessible. That’s why we proudly deliver these exceptional knives directly from the Shiroyama Knife Workshop in Sakai City, straight into the hands of chefs and cooking enthusiasts around the globe. By cutting out middlemen, we maintain the highest quality while offering fair, honest pricing that honors the spirit and skill behind every blade.

  • With KIREAJI, you’re not just buying a knife—you’re inviting a legend into your kitchen.
Global Delivery from Sakai

Fighting a Flooded Market

  • The global knife market is saturated with cheap, mass-produced products and knockoffs.

    Rather than compete on price, we stand by the value of authenticity—and we hope to be chosen by those who understand and appreciate that value.
Differences Between Handcrafted Knives and Mass-Produced Factory Knives

Bridging Tradition and the Future

  • KIREAJI was born to link Japan’s declining knife industry with a growing global demand for authenticity.

    Today, the Japanese blacksmithing tradition faces a serious crisis—aging craftsmen, a shrinking domestic market, and almost no successors. In Sakai, where there were once over 30 blacksmiths, fewer than 10 remain.

  • Our mission is to preserve this tradition and connect it to the world.
    Every knife we deliver carries not just functionality, but centuries of history and artistry.

  • These are not just tools.
    They are stories forged in steel.
Crisis of Sakai Cutlery: Impact of Decreasing Blacksmiths and Approaches to Address the Issue

The True Meaning Behind the Name “KIREAJI”

  • “KIREAJI”—a uniquely Japanese concept—goes far beyond simply being “sharp.”
    It reflects how a knife cuts, the sensation it creates, and even how it enhances the flavor of food.
    This deep and refined sensibility is what inspired me to name our brand KIREAJI.
    Because I didn’t just want to bring Sakai knives to the world—I wanted to share this cultural essence of Japan itself.

  • Why We Didn't Name Our Shop “Japanese Knife”

    When I first launched our online store, many friends and SEO experts strongly advised:
    “You should include the words ‘Japanese Knife’ in the store name. It will boost your search ranking.”

    I understood their reasoning—it would certainly make the store easier to find, and potentially help sales.
    But I deliberately chose not to follow that path.

    Because what I truly wanted to deliver wasn’t just a product.
    It was the spirit behind the word “KIREAJI”—the craftsmanship, artistry, and soul of Japanese culture.

    Chasing algorithms felt like compromising the core message.
    Instead, I wanted to build a brand where customers would arrive not because they searched for “Japanese knives,”
    but because they were drawn to the deeper story and meaning of KIREAJI.

  • Not Driven by Algorithms, but by Belief

    In today’s digital world, many websites are constantly redesigned to keep up with Google’s ever-changing algorithms.
    But somewhere along the way, I began to ask myself:
    “Are we still communicating something meaningful—or just reacting to rankings?”

    That’s why I chose a different route.
    Rather than being driven by search engines, I want to create a place where people discover KIREAJI for what it truly means.
    Where visitors come not because they were optimized into arriving, but because they were inspired.

  • Sharing “KIREAJI” With the World

    What we offer is more than just a knife.
    It is a tool that awakens your senses, elevates your cooking, and reshapes the way you experience food.
    At the heart of it all lies the philosophy of KIREAJI—the spirit of Japanese cutting culture.

    If we can share that spirit with the world,
    then we are not just selling products—we are passing on Japanese culture to the future.

    And that is why I will continue this journey,
    guided by the word “KIREAJI.”
KIREAJI

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.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .