• Sashimi

  • We will introduce how to cut sashimi. You can see the whole process from pre-processing to how to use a knife with explanations.
    Elevate your sashimi skills with our comprehensive guide on Japanese knife techniques, ensuring every slice is a work of art.

Hira-zukuri

Insert the knife between the skin and the meat, and peel off the meat while holding the skin with your hand.
Put the knife in front of the body and pull it straight down to cut.

Sogi-zukuri

Insert the knife between the body and the skin, and peel off the body while holding the skin with your hand.
Put the knife diagonally in front of the body, and pull the knife to cut. Take the sliced meat in your left hand.
Put the knife in front of the skin and pull it off.

Usu-zukuri

Put the knife between the body and the skin, and peel off the body while holding it with your hand.
Put the knife diagonally in front of the body, and pull the knife to cut. It should be thinner than "Sogi-zukuri".
Place the sliced meat on a plate.

Matsukawa-zukuri

Place the fish on a cutting board and cover with a kitchen cloth.
Pour hot water over the skin and defrost it, then put it in ice water.
Drain off well.
Put a knife into the skin.
Put the knife in front of the meat and cut it while pulling it straight down.

Video Provided: Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")

The Origin of Craftsmanship

  • When I hear that a knife has been used for 20 or 30 years, I am truly happy as a craftsman.

  • When I hear that a knife I’ve crafted is still being used after many years, I feel an immense sense of pride as a craftsman. Over time, the knife evolves beyond just a tool; it grows with the user, and the bond of affection deepens.

  • It’s only when a knife is used for many years that I truly feel the value of my work. While maintaining its sharpness is important, the most rewarding part is seeing it become more comfortable in the user's hand and loved more with each passing year.

  • The fact that a knife is used for 20 or 30 years is proof that my craftsmanship continues to live on through time. There are no words to express how happy that makes me.
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.

  • Honbazuke

    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.