• Sakai Traditional Craftsmen Collection

  • The Japanese knives crafted by the artisans of Sakai City boast over 600 years of history and tradition. We promise to deliver this exceptional quality to our customers.

  • In Sakai City, only 29 traditional craftsmen carry the responsibility of preserving Japan's proud heritage of craftsmanship. These artisans earn the prestigious title of traditional craftsman after more than 12 years of hands-on experience and passing stringent examinations. The knives they create represent centuries of skill and tradition. Compared to mass-produced alternatives, knives forged by KIREAJI’s traditional craftsmen offer superior quality and practicality, and the title of traditional craftsman has become a symbol of trust for those seeking true craftsmanship.

  • Traditional industries are founded on the accumulation of skills, passed down through generations and learned through dedicated practice with both hands and body. These techniques cannot be conveyed through words alone; they are refined over time, through years of experience and intuition. Today, more than ever, we recognize the immense challenges of preserving these traditions.
Sakai City's Traditional Craftsmen 

  • The Art of the Blacksmith: The Beauty of Steel Born from Fire

  • A blacksmith is a skilled artisan who possesses advanced techniques and traditional craftsmanship in handling metal. Their work transcends mere metalworking; it is an artistic process that breathes life into the material. The craft of blacksmithing cannot be mastered overnight; it requires years of training to achieve true mastery. Blacksmiths heat metal, forge it with hammers, and shape it to enhance its strength, creating works that seem to come alive.

  • The path of a blacksmith is rigorous, demanding constant effort in a challenging environment. They heat steel to high temperatures and strike it with hammers, transforming the metal. This process requires not only strength but also sensitivity and focus. No matter how experienced a blacksmith may become, each task presents a new challenge, leading to the deepening of their craft.

  • Moreover, blacksmiths bear the responsibility of passing down the knowledge and skills they acquire to the next generation. Their commitment to preserving tradition while continuously pursuing innovation enhances their craft. Many artisans establish their own unique styles and techniques while growing through mutual encouragement and competition among peers.

  • For a blacksmith, the goal is not just to create high-quality tools but to produce works that resonate with the hearts of those who use them. They transform cold iron into beautiful pieces of art through fire and forging. At the moment when the cold steel meets the heat of the flames, the passion and skill of the blacksmith come to fruition.

  • The defining characteristic of Sakai knives, and Japanese knives in general, is the technique of combining soft iron with steel and hardening it through a heat treatment process. When attaching the steel to the blade, proper temperature control is crucial. The temperature for attaching the steel to the soft iron is around 1000 degrees Celsius, but if stretched at this temperature, the steel can become damaged. Therefore, it is essential to lower the temperature to around 800 degrees Celsius before stretching the blade. This temperature management greatly impacts the quality of the knife.

  • For a blacksmith, temperature control is of utmost importance as it directly affects the knife's longevity. When crafting tools, I always strive to infuse my work with dedication and create knives that fully satisfy their users, regardless of the circumstances.

Shogo Yamatsuka

Japanese Knife Ginsan Craftsmanship

  • Mr. Yamatsuka was recognized in 2012 as a traditional craftsman with excellent forging skills in the Sakai blade-making sector.
  • He is a craftsman in Sakai, rare for his mastery of Ginsan steel.

Shogo Yamatsuka

Satoshi Nakagawa

Japanese Knives by the Youngest Traditional Craftsman in History

  • At the age of 30, his craftsmanship in producing high-quality knives was recognized, and he was officially certified as a traditional craftsman by the Sakai Chamber of Commerce and Industry in 2022.
  • Nakagawa is sought after by top chefs, both Japanese and Western, and plays a pivotal role in supporting the industry.
Satoshi Nakagawa

Keijiro Doi

A Master's Legacy

  • Mr. Doi, born in 1927, began his career as a blacksmith at 19, following in the footsteps of his father, Kazuo Doi, a master craftsman in Sakai. He retired in 2012 and passed away in 2017.
  • His knives are no longer being produced, making them extremely valuable.
Keijiro Doi

Tadashi Enami

Tradition Meets Innovation in Japanese Knives

  • Certified as a traditional craftsman in 2003 after a rigorous examination by the Sakai Chamber of Commerce and Industry.
  • Enami Cutlery Workshop, a blacksmith with over 600 years of tradition in Sakai, is led by Tadashi Enami, the fifth-generation traditional craftsman.
Tadashi Enami

Yuzan

Legendary Traditional Craftsman of Japanese Knife: The Father of Traditional Craftsman Shogo Yamastuka

  • Yuzan is the father of traditional craftsman Shogo Yamatsuka.
  • Yuzan was a craftsman who exclusively worked on Mizuyakii among Honyaki. These Japanese knives are extremely rare and hardly available on the market.
Yuzan

Tatsuo Ikeda

Master Craftsman Whose Knives Embody Skill and Passion

  • 1954: Began his journey as a blacksmith.
  • 1985: Certified as a Traditional Craftsman by the Minister of International Trade and Industry.
  • 1993: Awarded the Director-General of the Science and Technology Agency Award for developing the Mon-Tanren technique.
  • 2009: Honored with the Order of the Sacred Treasure, Silver Rays, by the Emperor of Japan.
Tatsuo Ikeda

Kenichi Shiraki

Master of Sakai Forged Knives

Kenichi Shiraki was a highly skilled blacksmith, certified as a traditional craftsman, known for his mastery of Sakai's traditional knife-making techniques. Shiraki's legacy continues through his sole apprentice, Satoshi Nakagawa, who trained under him for 16 years and founded Nakagawa Cutlery in 2021. Shiraki has retired, making his knives rare and highly sought after.

Kenichi Shiraki

  • The Craft of a Blade Sharpener: Skill and Passion in Mastery

  • A blade sharpener is not just a technician but a specialist with craftsmanship honed through years of training and experience. The art of sharpening is not something that can be mastered overnight; it requires decades of practice to achieve true expertise. It begins with observation and learning from a mentor, gradually building skills through hands-on experience, embracing both failures and successes along the way. Often, young apprentices start under the guidance of a master, learning by watching, and eventually establish their own style through independence.

  • The long journey of becoming a sharpener is a testament to patience and a desire for improvement. Craftsmen devote themselves daily to perfecting their knives, tailoring each sharpening to the knife's condition and type. No matter how experienced a craftsman may become, each day presents a new challenge. Every knife possesses unique characteristics, requiring the sharpener to maintain focus and delicate sensitivity to achieve the best results.

  • Moreover, success as a sharpener is built not only on individual skill but also through the camaraderie and competition among fellow artisans. Competing with peers and uplifting one another sharpens both technique and pride. This competition among craftsmen results in high-quality knives delivered to chefs and households around the world.

  • For a blade sharpener, there is only one goal: to continue creating knives with the finest cutting performance. The sharpeners supporting Japanese knife culture do not merely grind steel; they pour tradition, technique, and heart into every single knife they finish.

  • For a blade sharpener, there is only one goal: to continue creating knives with the finest cutting performance. The sharpeners supporting Japanese knife culture do not merely grind steel; they pour tradition, technique, and heart into every single knife they finish.

  • The skills of traditional craftsmen and sharpeners in Sakai City are highly regarded around the world. Sakai knives, with over 600 years of history, are known for their exceptional sharpness and durability. The existence of skilled sharpeners supports this quality.

  • Each knife crafted by Sakai sharpeners is the result of meticulous, dedicated craftsmanship. Their skills and passion weave a story into each blade, and this allure can only be fully appreciated when held and used.

  • Knives created by the traditional craftsmen of Sakai City are an invaluable companion for anyone who enjoys cooking.
Tadayoshi_Yamastuka

Tadayoshi Yamatsuka

Master of Japanese Knife Mirror Polishing

  • Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
  • Renowned in Sakai for his mirror polished technique on Japanese knives.
Tadayoshi Yamatsuka

Shotaro Nomura

The Craftsmanship and Beauty of Sakai Knives

  • Started his career in 1962 and was certified as a Traditional Craftsman in 1988.
  • Mr. Nomura trained at the well-known Ino Hamono in Sakai City, where he dedicated himself to mastering the art of sharpening. Over the years, he has become a steadfast guardian of Sakai's tradition, carrying forward techniques passed down through generations.
Shotaro Nomura
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

FAQ About Sakai City Traditional Craftsmen Collection

Knife_forging_process

Why do professional chefs use Sakai knives?

The reason professional chefs choose Sakai knives lies in their traditional craftsmanship. Sakai knife-making has long been based on a division of labor, including forging, sharpening, grinding, and attaching handles, with each knife being carefully finished. This advanced craftsmanship ensures that Sakai knives possess exceptional sharpness and beauty, making them highly favored among professional chefs.

Why are Sakai knives famous?

Sakai knives are famous for their exceptional quality and historical significance, which dates back to 1573 when tobacco knives for cutting tobacco leaves were first made in Sakai. The Tokugawa Shogunate granted an exclusive seal of approval to these knives, which helped spread the reputation of Sakai's blades for their sharpness and quality throughout Japan. The unparalleled sharpness of the steel, forged through centuries of tradition, is unmatched. This 600-year-old tradition continues to thrive, producing Sakai knives that are celebrated worldwide.

What year were Sakai knives made?

Sakai knives, with a history of 600 years, trace their origins back to the 5th century. During this time, Sakai's blacksmiths were gathered to construct key historical structures such as the famous Nintoku Emperor's tomb, and it's believed that the creation of tools for these constructions marked the beginning of Sakai blade craftsmanship.

What are the issues with Sakai Uchihamono?

Sakai forged blades, like many traditional industries, face several challenges. These include a decline in production and company numbers, an aging workforce, a weakening production base, and shifts in consumer lifestyles. These factors collectively pose a threat to the survival of this esteemed craft.

What are the advantages of Sakai Uchihamono?

The excellence of Sakai forged knives lies in their unique "single-edged structure," which is rare even in a world where double-edged blades are the norm. This design allows for a sharper, more precise cut, resulting in beautifully smooth cross-sections of ingredients. Such precision ensures that even delicate foods like sashimi can be cut without damaging the fibers or cellular structure, preserving the natural flavors and textures of the ingredients.

What concerns are being expressed about the future of Sakai blacksmiths?

There is a concern that there might be only about five blacksmiths left in Sakai in 20 years.

Video Provided: Japan Traditional Crafts Aoyama Square (YouTube)

  • Be Cautious with Inexpensive Knives

  • Buying a cheap knife may mean that the steel used is of low quality. Low-quality steel tends to lose its sharpness quickly, which can ultimately reduce the efficiency of your cooking tasks.

    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.