• Japanese Knife Materials

  • — How a Blade’s Core Can Transform Your Cooking —

    The moment you cut a tomato, you'll notice it.
    A tomato crushed by a dull knife versus one cleanly sliced by a sharp blade.
    The same ingredient, yet the taste and texture are completely different.

    What creates this difference is the "steel".

  • 1. The Basics of Knife Steel

    Why does steel matter so much?

    When buying a car, you check the engine. When choosing wine, you consider the grape variety.

    In the same way, understanding the core steel of a knife reveals what truly sets it apart.

    Even if two knives look similar, different steel means completely different performance.

    For example:

    • Sharpness: Can it bring out the full flavor of your ingredients?
    • Edge retention: How long does that sharpness last?
    • Ease of maintenance:: How easy is it to care for?

    All of this depends on the steel.

  • The First Step to Transform Your Cooking

    A knife made from good steel is not just a tool.
    It's a partner that transforms daily cooking into time filled with new discoveries and joy.

    Let's explore the world of Japanese knife steel together.

  • 1-1. The Evolution of Knife Steel — The Three Stages

Stage 1: Iron — The Foundation of It All

Steel is created by adding elements to iron to form an alloy.

The five key components are:

  • C (Carbon): Source of hardness
  • Si (Silicon): Stabilizes strength
  • Mn (Manganese): Improves toughness
  • P (Phosphorus): Adjusts strength
  • S (Sulfur): Improves workability

However, at this stage, it cannot be used as a knife:

  • Too soft for cutting
  • Rusts immediately
  • Breaks easily with slight impact

  • Stage 2: Carbon Steel (Iron + Carbon)

    By adding carbon to iron, we achieve performance suitable for knives. The addition of carbon creates the following changes:

    Advantages:

    • Dramatic improvement in hardness: Cutting performance becomes significantly better
    • Easy to sharpen: Simple edge setting and achieves sharp cutting performance

    Disadvantages:

    • Prone to rust: Vulnerable to moisture, requires frequent maintenance
    • Brittleness: Being hard makes it prone to chipping

    Carbon steel is still highly valued as "sharpness-focused" knives for professionals.

  • Stage 3: Stainless Steel (Carbon Steel + Chromium + Tungsten)

    To overcome carbon steel's weakness of "prone to rust," stainless steel was created by adding 10.5% or more chromium (Cr) to iron. This gave birth to modern knives.

    Effects of Chromium:

    • Dramatic improvement in rust resistance: Strong against oxidation, difficult to rust

    (Supplementary) About Tungsten:
    Tungsten (W) is sometimes added to some high-grade blade steels and special steels. This improves hardness, wear resistance, and stability during heat treatment, but not all stainless knives contain tungsten.

    Characteristics of Modern Stainless Steel:

    • Balance-focused: Good balance of sharpness, durability, and maintainability
    • Versatility: Suitable for wide range of uses from home to professional
    • Safety: Low risk of adverse effects on food due to rust

  • The Meaning of Evolution

    This 3-stage evolution is not just technical progress. Each stage provides optimal solutions according to user needs and environment:

    With this understanding, you'll be able to choose the optimal knife material for your cooking style and environment. In the next chapter, we'll explain in detail the specific characteristics of each material and how to choose them.

2. Carbon Steel — The Edge Chosen by Masters

  • 2.1 Why Carbon Steel?

    Many chefs say, “A knife is the soul of a cook.”
    And in many of the world’s top kitchens, you’ll find simple, unadorned carbon steel knives.

    The reason?
    Uncompromising sharpness.

    • Slices tomatoes without releasing excess moisture
    • Cuts onions cleanly without crushing fibers—minimizing harshness
    • Fillets fish with pristine cuts, allowing the meat to flake beautifully

  • The Science Behind the Edge

    Carbon steel has a simple structure, making it easy to sharpen and capable of producing a razor-thin edge.
    In contrast, stainless steel’s resistance to corrosion makes maintaining its sharpness slightly more challenging.

  • Caring for Your Knife = Enjoying the Journey

    Yes, carbon steel rusts more easily.
    Yes, it needs more care.

    But therein lies the joy of nurturing a tool:

    • Wipe it down after every use
    • Resharpen it regularly
    • Enjoy the changing color of the blade over time

    Like polishing leather shoes or pruning a bonsai tree, taking care of your knife deepens your connection with it

    Some chefs use the same carbon steel knife for 30 or even 40 years.
    A blade worn thin, a handle molded by your grip—these are the marks of a lifelong partner in your craft.

  • 2.2 The World of Yasuki Steel — Japan’s Gift to the Culinary World

    There are many types of carbon steel, but one name stands out above the rest:
    Yasuki Steel (Yasuki Hagane).

    Produced in Yasugi City, Shimane Prefecture, by Hitachi Metals (now Proterial Ltd.),
    Yasuki Steel is a collection of high-performance specialty steels, representing the pinnacle of Japanese metallurgy.

  • A Premium Within Carbon Steel

    Yasuki Steel is remarkably pure, with fewer impurities than typical carbon steels.
    It offers exceptional sharpness, ease of sharpening, and toughness—all in balance.

    It comes in several grades tailored for different needs. The most famous are:

    • White Steel (Shirogami)
      Pure carbon steel with no added alloys, offering maximum sharpness and ease of sharpening. Ideal for precise, delicate work.
    • Blue Steel (Aogami)
      Enhanced with chromium and tungsten, providing better wear resistance and toughness while retaining sharpness.

    These steels are the refined expressions of carbon steel, optimized for real-world use.

  • Trusted by Craftsmen and Top Chefs Worldwide

    Yasuki Steel isn’t limited to Japan.
    It’s also used by leading knife makers in Germany, the U.S., France, and beyond.

    Why?
    Because when performance matters most, sharpness and reliability outweigh even the most exotic materials.

    That’s why chefs and culinary enthusiasts around the globe choose Yasuki Steel knives as lifelong tools.
    They may cost more, but anyone who uses one quickly understands:
    The value far exceeds the price.
Yasuki Steel

2.3 What's the Difference Between White Steel and Blue Steel?

  • The Relationship Between "Purified Steel" and "Alloyed Steel"

    Among carbon steels, the most representative types are "white steel (shirogane)" and "blue steel (aogane)." Both are high-carbon steels that represent Japan, but these two are distinguished by what is added after removing impurities from iron.

  • It All Starts with "Iron"

    First, all steel materials have their origin in "iron (Fe)." However, natural iron contains impurities such as sulfur and phosphorus, which become the "culprits that dull the cutting edge" for blades.

  • White Steel: Purified to the Extreme

    "White steel" is created by thoroughly removing these impurities and adding carbon to high-purity iron.

  • Blue Steel: White Steel Enhanced with Alloys

    "Blue steel" is created by adding alloy elements such as chromium (Cr) and tungsten (W) to white steel as the base material.

White Steel vs Blue Steel

  • White Steel (Carbon Steel): Choose for Ease of Sharpening

    Features: White steel is favored for its ease of sharpening and excellent cutting performance. It can be sharpened to a sharp edge quickly, although the sharpness may decrease with frequent use. The quick resharpening process allows for easy maintenance of optimal sharpness.

  • Blue Steel (Alloy Steel ): Choose for Lasting Sharpness

    Features: By adding chromium (Cr) and tungsten (W) to carbon steel, blue steel's sharpness durability significantly improves. It can maintain good sharpness with infrequent sharpening, even with high volume cutting. However, while blue steel maintains sharpness longer due to its components, it is harder to sharpen. Additionally, the enlargement of the metal's structure can slightly decrease sharpness.

  • Differences between Steel #1, Steel #2, and Steel #3

  • While knives have a silver appearance, when sharpened, the slurry produced turns black. This is because the slurry contains carbon, a key component that provides the knife with hardness.

  • The hardness of steel is classified as #1, #2, and #3, with lower numbers indicating greater hardness. For example, Steel #1 offers the highest level of hardness and provides the sharpest edge. Steel #2 and Steel #3 follow in order, with progressively lower hardness and sharpness, though they still maintain sufficient sharpness for most purposes.

  • It is often said that the more carbon steel contains, the better the sharpness. This is because the carbides formed in the steel provide more grip when cutting, which contributes to a sharper edge. Additionally, harder steel has better edge retention, allowing the blade to stay sharp for longer periods.

  • One of the advantages of harder steel is that it requires less force to cut. For example, when knives with different hardness levels are sharpened at the same angle and used with the same force, the harder steel will generally cut more effectively. However, as steel becomes harder, it also becomes more prone to chipping and is more difficult to sharpen.

  • Steel #1: Focused on Sharpness

    #1 is recommended for knives that require exceptional sharpness, such as those used for slicing delicate dishes like fugu sashimi or thin slices of sea bream, due to its excellent cutting ability.

  • Steel #2: Focused on Balance

    #2 offers a good balance between sharpness and ease of sharpening, making it suitable for cutting a variety of ingredients, from vegetables to meats.

  • Steel #3: Focused on Ease of Sharpening

    #3 is easy to sharpen, making it ideal for knives that may chip, such as those used for filleting fish, since it can be quickly resharpened.

Features of White Steel #2

  • White-Steel-2-Kamausuba-210mm-Mirror-Polished-both-sides

    Sufficiently Sharp Edge

    White Steel #2 is a material with a high carbon content, making it extremely hard. When sharpened, it exhibits a sharp edge.

  • Sharpening_a_knife

    Not Highly Difficult to Sharpen

    White Steel #2 is not as hard as blue steel, so it is not highly difficult to sharpen. It can be considered relatively easy to handle even for beginners.

  • White-Steel-2-Yanagiba-300mm-Mirror-Polished-one-side

    Good Cost Performance

    White Steel #2 is not as expensive as the top-grade White Steel #1, making it a good choice in terms of cost performance.
White Steel #2

Features of White Steel #1

  • Exceptional Sharpness and Hardness

    With an increased carbon content, White Steel #1 achieves exceptional sharpness and boasts a high hardness rating of HRC66, making it an ideal material for Japanese knives, particularly those used in traditional cuisine.

  • Ease of Sharpening

    Due to its low levels of additives and impurities, White Steel #1 is surprisingly easy to sharpen with a whetstone, a rare quality for such a high-hardness knife steel.

  • Pure Steel Composition

    Free from tungsten (W) and chromium (Cr), which are commonly found in blue steel, White Steel #1 is praised for its purity and ease of maintenance, offering a balance between sharpness and usability despite being less wear-resistant than blue steel.
White Steel #1

Features of Blue Steel #2

  • Blue_Steel_2_Mukimono_190mm

    Stable Sharpness

    Blue Steel #2, known for its high carbon content, is extremely hard. This quality allows it to maintain a sharp edge for an extended period once sharpened.

  • Blue_Steel_2_Yanagiba_Kiritsuke_330mm-Mirror_Polished_one_side

    Wear Resistance

    Due to its high hardness, knives crafted from Blue Steel #2 retain their sharpness longer than regular knives, offering superior wear resistance.

  • Sharpening_a_knife

    Hard to Sharpen

    Blue Steel #2 is hard, making it challenging to sharpen and requiring skilled maintenance or extra effort. Compared to Blue Steel #1, it has better abrasion resistance on sharpening stones, making sharpening easier.
Blue Steel #2

 Features of Blue Steel #1

  • Blue_Steel_2_Mukimono_190mm

    Extremely High Hardness and Sharpness

    Blue Steel #1 is a material known for its high carbon content, which contributes to its exceptional hardness. When properly sharpened, it can achieve an impressively sharp edge.

  • Blue_Steel_2_Yanagiba_Kiritsuke_330mm-Mirror_Polished_one_side

    Excellent Wear Resistance

    Due to its high hardness, knives made from Blue Steel #1 maintain their sharpness for extended periods, holding their edge better compared to regular knives.

  • Sharpening_a_knife

    Challenging to Handle

    Blue Steel #1 is extremely hard, which makes it difficult to sharpen and may not be suitable for beginners. Due to its hardness, the sharpening stone can slip, requiring a skilled technique to sharpen effectively.
Blue Steel #1

Comprehensive Guide to White Steel and Blue Steel

When choosing a knife, the debate between blue steel and white steel resonates among chefs and culinary enthusiasts alike. Each type of steel offers unique advantages tailored to different cooking styles and maintenance preferences. This article explores the differences between blue and white steel, helping you make the best choice for your kitchen tools.

White Steel vs.Blue Steel

Comprehensive Guide to White Steel #2 and Blue Steel #2

Explore the essential differences between White Steel #2 and Blue Steel #2 in our guide, focusing on their cutting performance, durability, and ease of sharpening. This article provides practical insights for chefs and cooking enthusiasts to make an informed choice between these two popular steel types for kitchen knives.

White Steel #2 vs Blue Steel #2

Comprehensive Guide to White Steel #1 and White Steel #2

White Steel #1 and White Steel #2 are among the most popular materials used in Japanese knives. This guide compares their unique characteristics and performance to help you choose the best option for your cooking style and needs. Whether you’re a beginner or a professional chef, find valuable insights for selecting the perfect Japanese knife.

White Steel #1 vs White Steel #2

Comprehensive Guide to Blue Steel #1 and Blue Steel #2

Explore the key differences between Blue Steel #1 and #2 knives, focusing on sharpness, durability, and user needs, to help you choose the right one for your cooking tasks.

Blue Steel #1 vs Blue Steel #2

3. Stainless Steel - Modern Convenience

  • "Stainless Steel: Modern Convenience Meets Performance"

    In today's busy kitchens, knives are expected to deliver more than just excellent cutting performance. They must also offer ease of maintenance, rust resistance, and consistent performance over time—all qualities that stainless steel knives excel at delivering. Once considered inferior to carbon steel, stainless steel has evolved through innovative technology to achieve professional-grade performance that even seasoned chefs now recognize and appreciate.

  • 3.1 Who Should Choose a Stainless Steel Knife

  • Professionals in busy kitchens or those preparing food in large quantities

    Stainless steel knives are ideal for high-volume cooking environments. Their excellent edge retention and durability mean less frequent sharpening is needed.

  • Those who want low-maintenance care

    Thanks to their rust resistance, stainless steel knives don’t require frequent oiling or meticulous upkeep—perfect for anyone looking for easy maintenance.

  • Home cooks and beginners

    Easy to handle and reliable in everyday use, stainless steel knives are a great choice for those new to cooking or looking for a dependable kitchen tool at home.

  • Stainless Steel

    3.2 Hitachi Metals' Innovative Technology

    3-2-1 Ginsan (Silver Paper No. 3): The Innovation Pioneer

    Developed with the concept of "rust-free carbon steel," Silver Paper No. 3 (Ginsan) is a landmark steel that revolutionized stainless steel knife history. Ginsan steel is a premium stainless steel based on White Steel No. 2 with approximately 14% chromium added. The chromium addition provides rust resistance while maintaining carbon steel-like sharpness and ease of sharpening, dramatically improving maintenance convenience for daily use.

  • Key Features

    Carbon Steel-Level Sharpness: Inheriting the excellent cutting characteristics of White Steel No. 2, it achieves hardness comparable to carbon steel (HRC60-62) and razor-sharp cutting performance.

  • Superior Sharpenability: Despite its high hardness, it responds well to whetstones, producing sharp, durable edges. The straightforward sharpening characteristics inherited from White Steel No. 2 have earned it a reputation among professional sharpeners as "user-friendly steel."

  • High Rust Resistance: Chromium addition provides rust resistance, solving the corrosion problems traditionally associated with carbon steel. Daily maintenance convenience has been dramatically improved.

  • Versatile Application Range: Widely adopted from home to professional use, it embodies the modern knife ideal of "balancing performance with maintenance convenience" and remains beloved by numerous knife manufacturers today.

  • Traditional Craft Heritage: This truly innovative steel represents the fusion of traditional Japanese sword-making techniques with modern practicality.

    ginsan 

  • 3-2-2 ZDP-189: Ultra-Hard Steel Born from Powder Metallurgy

    Born from an extreme composition of 3% carbon and 20% chromium, ZDP-189 is a revolutionary steel that has greatly expanded the possibilities of stainless steel. This ultra-hard steel developed by Hitachi Metals achieves performance that defies conventional wisdom.

  • Key Features

    Exceptionally High Hardness: ZDP-189 boasts Rockwell hardness (HRC) of 65-67, ranking among the hardest blade steels available. This extreme hardness enables exceptionally sharp cutting performance and superior edge retention.

  • Superior Wear Resistance and Edge Retention: The high hardness ensures long-lasting sharpness, earning high praise from professional chefs and knife enthusiasts. It delivers edge retention unimaginable with conventional stainless steels, freeing users from frequent resharpening requirements.

  • High Rust Resistance: As a stainless steel, it offers superior rust resistance compared to traditional steels like carbon steel and blue paper steel, ensuring safe use even in busy kitchen environments.

  • Powder Metallurgy Manufacturing: ZDP-189 is manufactured using powder metallurgy, resulting in a fine, uniform microstructure. This process enables the simultaneous achievement of high hardness, high wear resistance, and high toughness. The ideal microstructure impossible with conventional melting methods delivers ultimate performance.

  • Sharpening Difficulty: Due to its extremely high hardness, it's difficult to sharpen with standard whetstones, often requiring professional sharpening services. However, properly maintained ZDP-189 knives deliver performance truly worthy of being called "lifetime tools."

    ZDP189 

  • 3.3 Super Steel - Ultimate Steel Fusing Tradition and Innovation

    Super Steel, developed by Shiroyama Knife Workshop has captured the attention of professional chefs worldwide. This semi-stainless steel rich in molybdenum, chromium, and tungsten represents a new frontier in modern knife technology.

  • Key Features

    High Corrosion Resistance and Superior Durability: The special composition of molybdenum, chromium, and tungsten achieves high corrosion resistance and excellent durability. It provides the practicality needed for hygienic use in busy kitchen environments.

  • Sharpenability and Edge Retention: It maintains the traditional knife sharpenability while also providing superior edge retention. This achieves the ideal balance sought by professional chefs.

  • Vacuum Heat Treatment Uniformity: By preventing oxidation while uniformly hardening the steel, it maintains blade geometry and sharpness over extended periods. This completely eliminates the surface oxidation and uneven hardening unavoidable with conventional heat treatment.

  • Sub-Zero Treatment Stability: Post-heat treatment sub-zero processing cools the steel to below freezing, further stabilizing the internal microstructure and enhancing hardness and durability.

  • Consistent Quality Assurance: The fusion of traditional and modern techniques ensures consistent quality, maintaining high hardness of HRC62±1 while guaranteeing superior performance in every blade.

  • Design That Draws Out Culinary Sensibility: Rather than being a mere cooking tool, it's designed as "an extension of the chef's hand" that draws out sensibility and technique. As a masterpiece fusing Japanese sword-making spirit with cutting-edge modern technology, it continues to be beloved by professionals worldwide.

    Super Steel (Honyaki) 

Ginsan – The Fusion of Tradition and Modern Technology

Ginsan is a premium stainless steel widely used in Japanese knives, offering the perfect balance between razor-sharp edges and rust resistance. Unlike most stainless steels, Ginsan shares characteristics with carbon steel, making it easier to sharpen while maintaining long-lasting performance. Additionally, its unique composition allows forging to enhance its strength and durability, setting it apart from conventional stainless steels. This makes Ginsan knives an ideal choice for both professional chefs and home cooks who seek superior cutting performance with minimal maintenance.

Ginsan

Is ZDP189 No Longer Available? — The Truth Behind the Legendary Steel

Once hailed as a “dream material,” ZDP189 is now fading from the spotlight.
This article explores the corporate strategy behind its disappearance and the potential discontinuation of this legendary steel. It’s a must-read for collectors and craftsmen alike.

ZDP189

Super Steel: The Japanese Craftsmanship That Captivates Professional Chefs

Explore the allure of Super Steel, a cutting-edge semi-stainless steel developed by Shiroyama Hamono Manufacturing. This steel combines Japan's traditional knife-making techniques with innovative technology, offering chefs unmatched sharpness, durability, and corrosion resistance. Through advanced processes like vacuum heat treatment and sub-zero treatment, Super Steel ensures knives maintain exceptional performance in the most demanding kitchens. This fusion of tradition and innovation continues to inspire chefs worldwide.

Super Steel

4. The Science of Sharpness: 4 Essential Elements of Japanese Knife Steel

  • When it comes to Japanese knives, the true soul lies in the steel.
    No matter how beautiful or expensive a knife may be, if you don’t understand the characteristics of its steel, you may end up disappointed with its performance.

    Losing sharpness quickly. Rusting. Chipping. Feeling too brittle or too heavy—
    These issues often come down to the type of steel used.

    In this guide, we’ll walk you through the four essential properties of knife steel—in simple terms, yet with the depth you need to make an informed choice.
    Whether you're a home cook or a professional chef, understanding these elements will help you find a knife that fits your style—and becomes a trusted companion in your kitchen.

  • The 4 Key Properties of Japanese Knife Steel

  • (1) Hardness

    Sharpness starts with hardness.
    Hardness measures how sharp a blade can get—and how well it keeps that sharp edge.
    High-hardness steel (often rated above HRC 60) allows for a razor-thin, precision edge that glides effortlessly through ingredients.

    But there’s a trade-off: the harder the steel, the more brittle it becomes.
    If you're working with delicate tasks, high hardness is a dream. For tougher jobs like cutting through bone or frozen foods, you’ll want a more balanced steel.

  • (2) Wear Resistance

    It’s not just about getting sharp—it’s about staying sharp.
    Wear resistance tells you how long a blade maintains its edge before dulling.
    Steels with high wear resistance require less frequent sharpening, making them ideal for busy kitchens and professionals who rely on consistent performance.

    For example, powder metallurgy steels are known for outstanding wear resistance and are a favorite among top chefs.

  • (3) Toughness

    A blade you can trust won’t chip or break easily.
    Toughness is the blade’s ability to withstand impact or sudden force. It’s what makes a knife resilient and durable in everyday use.

    Chasing maximum sharpness or hardness often compromises this trait. That’s why the right balance between toughness and hardness is key.

    For home cooks, high toughness means peace of mind—you can focus on cooking, not worrying about damaging your blade.

  • (4) Corrosion Resistance

    Low maintenance, high satisfaction.
    Corrosion resistance tells you how well a blade resists rust, moisture, and acidity—all common in a kitchen setting.

    Stainless steels like VG-10 or AUS-8 excel in this area, offering ease of care and long-lasting beauty.
    On the other hand, carbon steels like White Steel (Shirogami) or Blue Steel (Aogami) offer exceptional sharpness, but require careful maintenance to avoid rust.

  • Conclusion

    Every knife steel has its own unique personality.
    Hardness, wear resistance, toughness, and corrosion resistance—these four factors work in harmony to define how a knife looks, feels, and performs.

    The best steel for you depends on what matters most in your cooking:
    Do you value ultimate sharpness? Easy maintenance? Daily durability?

    When you understand these traits, buying a knife becomes more than a purchase—it becomes a partnership.
    And with the right knowledge, you’re sure to find a blade that feels like it was made just for you.
Japanese Knife Materials 4 points

FAQ About Japanese Knife Materials

Knife steel refers to the metal material used to make the blade. In Japanese knives, the type of steel has a major impact on sharpness, ease of maintenance, rust resistance, and durability. Broadly, steels fall into two categories: carbon steel and stainless steel, each with distinct characteristics.

Carbon steel (like White and Blue Steel) offers superior sharpness and is easier to sharpen. However, it is prone to rust and requires regular maintenance. It's a favorite among traditional chefs and professionals.

Stainless steel is much more rust-resistant and easier to care for. High-grade stainless steels are increasingly used in professional kitchens due to their balance of sharpness and convenience.

Not quite.

  • Sharpness refers to how smoothly and cleanly a knife cuts through ingredients.
  • Each of sharpening is about how easily the knife regains its edge when honed or sharpened.

Carbon steels are both very sharp and easy to sharpen, but require diligent care. Stainless steels are low-maintenance and retain their edge longer, but some can be harder to sharpen effectively by hand.

Japanese kitchen knives are not just cutting tools—they’re an extension of the country’s culinary culture, craftsmanship, and pursuit of perfection. Over generations, blacksmiths have developed different steels tailored to specific cutting tasks, environments, and personal preferences. The variety reflects a deep tradition of refining performance to suit real-world needs.

In many ways, yes. Even the best steel won't perform well if poorly sharpened. On the other hand, a modest steel, when properly sharpened, can deliver exceptional cutting performance. Steel provides the potential, but the true edge comes from the skill of the user.

Start by asking yourself: What do I value most in a knife?

  • Is it low-maintenance convenience?
  • The satisfaction of hands-on sharpening?
  • Everyday ease and comfort?

From there, try holding and using different knives, if possible. Visiting a specialty knife shop and speaking with experts is one of the best ways to discover the steel that fits your style and cooking lifestyle.

The Origin of Craftsmanship

  • The Harmony of Iron and Carbon: The Secret Behind Strong Blades

    Iron, as a material, reveals its true potential when paired with carbon. The more carbon iron contains, the harder and sharper the blade becomes. This principle forms the foundation of Japan's centuries-old forging techniques.

  • However, as iron becomes harder, it also becomes more brittle. This delicate balance demands that we, as traditional artisans, approach the process with the utmost precision. We listen to the voice of the material, adjusting the composition and heat treatment with care, seeking the perfect equilibrium.

  • The story of iron and carbon is intricately woven into every blade. If you can feel the strength and finesse that resides in its edge, it brings us, as craftsmen, immense fulfillment.
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) .