• 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.

  • We'll delve into their unique manufacturing process and the exceptional quality that sets them apart. This knowledge will help you choose the ideal Japanese knife, improving your cooking skills.

  • 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: History and Tradition of Sakai Kitchen Knives

  • Sakai City has a long history of knife-making, dating back to the Kofun period. During this time, large burial mounds, such as the Daisenryo Kofun, were constructed, requiring a vast number of agricultural tools. To meet this demand, highly skilled blacksmiths from all over Japan gathered in Sakai. This concentration of expertise laid the foundation for Sakai's advanced blacksmithing techniques.

  • In the Sengoku period, Sakai flourished as a trading town, and the introduction of flintlock rifle technology from Portugal brought even more fame to the city. Warlords sought the most advanced weapons, and the skilled craftsmen of Sakai refined their techniques to produce these firearms. As a result, Sakai became renowned as a leading center for flintlock rifle production, known for creating precise and durable weapons.

  • During the Edo period, the demand for "tobacco knives," which later became the foundation of modern kitchen knives, rose significantly. These knives, specifically designed to cut tobacco leaves, were officially endorsed by the shogunate and spread throughout Japan. The extremely sharp and finely crafted blades required for these knives pushed the craftsmen of Sakai to further hone their skills. Over the centuries, Sakai continued to evolve its techniques to meet the needs of each era, establishing a reputation for high-quality tools that led to the creation of the modern Japanese kitchen knife.

  • As time went on, Osaka’s rich culinary culture influenced the craftsmanship of Sakai. Artisans began to apply their refined skills to the production of kitchen knives, leading to Sakai's establishment as a leader in professional kitchen knives, both in Japan and internationally.

  • In 1982, Sakai knives were officially recognized as a traditional craft, ensuring that their techniques and quality are preserved. Known for their single-edged design and sharpness, Sakai knives are still crafted through a collaborative process involving forging, blade sharpening, and handle attachment by specialized craftsmen. This long history of evolving expertise and precision has made Sakai knives stand out for their exceptional quality.

  • We are dedicated to preserving the traditional techniques of Sakai knives while incorporating new ideas to create designs that have never been seen before. Although Sakai knives are well-known among chefs, we aspire to introduce their unique appeal to a broader audience and encourage people around the world to experience KIREAJI 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

Common Questions About Sakai Knives

What makes Sakai knives famous?

Sakai knives are renowned for their deep history in Japanese cutlery, particularly for their Deba knives and Sashimi knives. The Deba knife is a thick and heavy blade used for filleting fish, and it has a rich history of being crafted by Sakai artisans. Therefore, it's not an exaggeration to say that the Deba knife originated in Sakai. Sakai cutlery is highly regarded both domestically and internationally for its superior quality and craftsmanship. These knives are widely appreciated by chefs who value the tradition of Japanese cuisine and cutting precision.

Why is Sakai City famous for its knives?

Sakai City's fame in knife-making began with the production of tobacco knives when tobacco was introduced to Japan. The high quality of these knives earned recognition and endorsement from the shogunate, leading to the widespread adoption of Sakai knives throughout Japan. This milestone allowed Sakai City to develop its blade manufacturing techniques further, becoming known for various Japanese knives, including Deba and Sashimi knives. This history and tradition established Sakai as a renowned knife-producing region.

What is the most expensive Sakai cutlery?

The most expensive Sakai cutlery is the Honyaki knife. This knife is crafted from a single piece of high-quality steel and is meticulously forged like a Japanese sword. It is finished by skilled artisans and features an exceptionally sharp edge and long-lasting durability. As a result, the Hon-yaki knife is often regarded as a coveted item among professional chefs. Its exceptional craftsmanship and quality make it one of the highest-end items in Sakai cutlery.

Honyaki

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • 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.