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

  • Discover why 98% of the Japanese kitchen knives used by professional chefs in Japan come from Sakai, Osaka. While Sakai knives hold only 7% of the household market share, they dominate the professional culinary world, being the choice of approximately 98% of Japanese professional chefs. We'll explore their unique manufacturing process and the exceptional quality that sets them apart.

  • Sakai's knife-making tradition has been officially recognized by the Japanese government as a Traditional Craft of Japan. While many Japanese households might be more familiar with knife-producing regions like Gifu's Seki or Niigata's Sanjo, professional chefs overwhelmingly choose Sakai blades.

  • This remarkable trust in Sakai knives traces back to the Edo period when the city specialized in producing tobacco knives known for their exceptional sharpness. These knives became a monopoly product of the Tokugawa shogunate and gained nationwide recognition as a "hidden gem" among connoisseurs. When tobacco knives became obsolete in the Meiji era, the craftsmen's superior skills were transferred to creating traditional Japanese kitchen knives (wa-bocho).

  • This historical expertise, combined with their unique manufacturing process and exceptional quality, continues to make Sakai knives the preferred choice for culinary professionals. This knowledge will help you understand why these knives are considered ideal for enhancing your cooking skills.

  • Let's explore the specific reasons why these knives continue to receive such high acclaim from culinary professionals across Japan.

  • Reason 1: Unique Japanese Knife Manufacturing Process Exclusive to Sakai Cutlery

  • Sakai Uchihamono utilizes a specialized division of labor system, where the knife-making process is broadly divided into three stages: forging, blading, and handle attachment. Each stage is expertly handled by a different craftsman.

  • Forging

    The blade material is heated in a furnace and shaped with a hammer. The process involves over 10 steps, with the blade material being heated in a high-temperature furnace each time, hammered repeatedly, and forged. Finally, the "ji" (base) is finished into the desired shape of the knife.

  • Sharpening

    Multiple sharpening stones are used to sharpen the blade and bring it to a cutting state. Depending on the type of knife, more than 10 different sharpening stones may be used for various purposes. This process is called "Hatsuke" or sharpening.

  • Handle Attachment

    This is the process of attaching a handle to the sharpened blade. The part inserted into the handle is heated, inserted into the handle, and the distortion is corrected. By making final adjustments to any imperceptible distortions, a high-quality knife with prolonged sharpness is achieved.

  • When a single craftsman makes a knife, he or she is responsible for all the processes: forging, sharpening, and handle attachment. When one craftsman handles all the processes, the time spent on improving and mastering the techniques for each process is only one-third of the time it would take if specialists were dedicated to each individual process.

  • Japanese kitchen knives from Sakai are known for their exceptional quality, which arises from having specialized craftsmen for each process. The significant difference between Sakai knives and others lies in the accumulation of specialized skills throughout all the processes. While improvements in each technique might seem minor, when they are combined into a single knife, they create a remarkable difference.

  • Furthermore, having different craftsmen specializing in each process creates a sense of tension to ensure that there are no shortcomings in any stage. There is no room for half-hearted work, and each craftsman maintains a high level of precision and quality through a strict professional ethos.

  • The Art of Knife-Making: Division of Labor vs. Integrated Production

  • In the world of knife-making, there are two distinct approaches: division of labor and integrated production. Each has its own appeal, but the division of labor, in particular, harnesses the expertise and passion of specialized craftsmen to create truly traditional and unique products. With each stage of production meticulously handled by different skilled artisans, knives made through division of labor stand out in terms of quality and finish, offering a special allure that is unmatched. Owning such a knife allows you to experience the essence of Japanese tradition and craftsmanship.

  • Reason 2: All Stages of Sakai City’s Japanese Knives Are Crafted by Hand

  • A defining feature of Japanese knives made in Sakai City is that every step is meticulously handcrafted by skilled artisans. In the production of these knives, the three main stages—Forging, Sharpening, and Handle Attachment—are all done by hand, rather than by machine.
Differences Between Handcrafted Knives and Mass-Produced Factory Knives

  • This dedication to handcrafting originates from the complex structure of “wa-bōchō” (single-bevel Japanese knives), which Sakai City specializes in producing. Japanese knives often have a sharp edge on the front side and a delicate groove on the back side, called “urasuki”, which provides a unique design. This intricate structure is difficult to produce by machine and can only be realized through the precise handwork of skilled artisans.

  • In other regions, such as Seki and Tsubame, double-edged knives for home use are more common. Double-edged knives have a simple structure with a symmetrical shape on both sides, making them suitable for machine production. On the other hand, the single-bevel Japanese knife has a sharpened edge only on one side, which is more complex and thus requires traditional handcrafting.
Japanese Knife Structure

  • Japanese knives from Sakai City are particularly suited for delicate cuts in Japanese cuisine, such as sashimi, where only handcrafted knives can make clean cuts without crushing the cellular structure of the fish. This feature enhances the beauty and flavor of the ingredient, bringing out its finest qualities.

  • For example, the deba knife, which originated in Sakai, is characterized by its thickness and sturdiness that allow it to cut through bones with ease. Its durable blade edge is also ideal for filleting fish. Sakai forged knives are traditional crafts that blend robust craftsmanship with exquisite design, embodying the legacy of skills and knowledge passed down through generations of artisans in Sakai City. This meticulous attention to detail ensures a level of quality that machine-made knives cannot achieve.

  • The craftsmen of Sakai are dedicated to achieving the highest sharpness and usability essential in Japanese cuisine. As a result, 98% of Japan’s professional chefs choose and trust Sakai’s Japanese knives.
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
Knife_forging_proces

Sakai Uchihamono: The Artistry Behind Japan's Renowned Blades

Sakai Uchihamono reflects a legacy of exquisite craftsmanship, embodying the art and tradition of blade-making in Sakai City through meticulous forging, sharpening, and handle attachment processes.

Sakai Uchihamono

Sakai Knives: Chosen by 98% of Chefs in Japan, the Pinnacle of Japanese Craftsmanship

"Appeal of World Renowned Sakai Knives"
Sakai Tourism and Convention Bureau Public Interest Incorporated Association Official site

Collaboration: Sakai City official Site

FAQ About Sakai Knives

What makes Sakai forged knives special?

The defining feature of Sakai forged knives is their "single-bevel design." While double-bevel knives are the standard around the world, Sakai knives have a sharp, acute edge, resulting in a clean and precise cut. The smooth, beautiful cross-sections they produce allow you to cut even delicate ingredients like sashimi without damaging fibers or cell membranes. This helps preserve the flavor inside the ingredients and maintains their texture.

Why do Sakai forged knives have such good sharpness?

Sakai knives are traditionally made using a "forging" process that combines soft iron (jigane) with steel (hagane) for the blade. This single-bevel design requires far more effort and craftsmanship compared to mass-production methods like pressing and stamping. However, this results in a stronger, more resilient blade that resists chipping and retains its sharpness for a long time.

What makes Sakai forged knives durable?

In Sakai forged knives, the combination of hard steel (hagane) and softer iron (jigane) gives them both strength and flexibility. The blades are heated in a furnace and repeatedly hammered to densify the metal structure, creating knives with exceptional sharpness and durability.

Why do professionals use knives made in Sakai?

The tradition of knife-making in Sakai has long been based on a division of labor, with separate specialists responsible for forging (tanzō), blade sharpening (hatsuke), and handle attachment (etsuke). Each knife is carefully crafted by hand, and their unmatched sharpness and beauty have made them popular among professional chefs worldwide.

What challenges do Sakai forged knives face?

Although Sakai forged knives boast 600 years of tradition, they are currently facing challenges due to a shortage of skilled craftsmen. With an aging workforce and a chronic lack of labor, there is a pressing need to train young artisans to ensure these traditional techniques are passed down to future generations.

What is the market share of Sakai forged knives?

Sakai City is known as one of Japan’s three major knife production areas. Sakai forged knives, made using the traditional division of labor between blacksmiths (fire forging) and sharpeners (blade finishing), are especially renowned. It’s estimated that knives used by professional chefs in Japanese cuisine account for around 90% of the domestic market share.

The Origin of Craftsmanship

  • Craftsmen who have mastered their skills come together, striving to create the finest single blade.

  • A group of dedicated artisans, each a master of their craft, collaborates tirelessly to create that one, perfect piece. This process is our pride and joy. No matter how advanced technology becomes, true quality cannot be achieved without human hands.

  • Day by day, these craftsmen work through trial and error, teaching and learning from each other. It’s this relentless pursuit of excellence that drives us to produce the best. Every small task is carried out with complete dedication; each artisan, trusting and refining their skills, pours their heart into every piece, which ultimately comes together to form the finest blade.

  • We don’t just make things; we infuse them with soul. We believe this spirit is felt by those who see and use our creations. And what we create, we believe, retains its value, standing the test of time and trends. This is our pride as craftsmen and the very meaning behind our work.

  • Be Cautious with Inexpensive Knives

  • Sakai knives are individually crafted by skilled artisans, ensuring high quality in each piece. The price of these knives can vary significantly depending on the individual blacksmith and sharpener involved. Even with the same type of steel, the level of craftsmanship can greatly influence the price.

    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.