Regions: Q1- Three Major Knife Regions in Japan

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Three Regions, One Tradition

Japanese knife-making is defined by three great regions—Sakai (Osaka), Sanjo (Niigata), and Seki (Gifu). Each has its own character: Sakai leads the professional market with hand-forged, single-edged masterpieces; Sanjo is known for durable double-edged knives beloved by both chefs and home cooks; and Seki blends tradition with mass-production to deliver versatile and accessible blades.

Together, they form the backbone of Japanese cutlery, balancing artistry, functionality, and innovation—and ensuring that Japanese knives remain trusted worldwide.

Our Story

  • Tradition of Sakai, in Your Hands

    "Where can I find a truly great knife?"
    We started KIREAJI to answer that question. While the number of skilled craftsmen is declining in Japan, many people overseas are seeking authentic blades. With that in mind, we carefully deliver each knife—bridging tradition and kitchens around the world.
Our Story