Origins & History: Q6-Why Japanese Chefs Choose Sakai Knives

If the video does not appear, please click the play button (▷) to watch.

Why do nearly all Japanese chefs choose Sakai knives?

It is not chance, but the result of six centuries of refinement. Sakai’s knife-making tradition, recognized as a Traditional Craft of Japan, continues to set the benchmark for professional kitchens.

The first reason is specialization. In Sakai, no single craftsman makes an entire knife. Instead, each step—smithing, sharpening, and handle-making—is entrusted to a master of that stage. This division of labor channels a lifetime of skill into every detail: a more precise blade profile, a sharper and longer-lasting edge, a perfectly balanced handle.

The second reason is handcraftsmanship. Unlike factory-made knives, Sakai blades are guided by the hands of artisans from start to finish. Every hammer strike, every choice of whetstone, every adjustment of balance is done manually. These subtle interventions are what give Sakai knives their legendary sharpness, durability, and refinement.

This blend of specialization and handcraftsmanship explains why 98% of Japan’s professional chefs—who demand absolute reliability in their tools—choose Sakai. A Sakai knife is more than cutlery; it is trust forged in steel.