Shiroyama Knife Workshop

  • Discover the Spirit of Japanese Craftsmanship—Forged in the Heart of Sakai.

    In a city with over 600 years of blade-making tradition, one workshop has quietly earned the trust of professional chefs around the world.

    Shiroyama Knife Workshop doesn't just make knives—it crafts precision instruments that elevate cooking to an art form.

    With nearly 40 years of dedication, and mastery passed down through generations, this is the story of a maker that stands at the crossroads of heritage and innovation.

    From ultra-high-grade steels to mirror-polished finishes, every blade tells a story of skill, integrity, and respect for ingredients.

    Step inside Shiroyama.

    And discover why, in the world of Japanese knives, true excellence is forged—not mass-produced.

  • The Craftsmanship Trusted by Professionals

    — 40 Years of Shiroyama Knife Workshop, and Beyond

  • Located in Sakai, Osaka—a city with over 600 years of history in blade making—Shiroyama Knife Workshop has built a strong reputation as a manufacturer specializing exclusively in professional kitchen knives.

  • With its original brands, "Shiroyama" and "Sakai Genpakuho", the company delivers blades that earn high praise from professional chefs for their sharpness, durability, and aesthetic refinement.

  • Shiroyama’s knives are crafted from a wide array of premium steels, including Aogami (Blue Steel), Shirogami (White Steel), ZDP189, Ginsan, and the exceptional “Super Super Honyaki” (semi-stainless). Each steel is carefully selected and utilized based on its unique properties, allowing for precise design and craftsmanship tailored to specific culinary uses and user preferences.

  • Among them, the Super Super Honyaki stands out. Thanks to its semi-stainless composition, it offers excellent rust resistance, while also featuring double mirror finishes and other high-value aesthetic processes. This knife is a perfect balance of beauty and performance.

  • The true strength of Shiroyama lies in its ability to merge the heritage of Sakai’s traditional forging techniques with the evolving needs of modern professional kitchens.
    Though the company has a history of just 40 years, its consistent collaboration with generations of blacksmiths and sharpeners has refined its quality and innovation—earning deep trust from chefs across Japan and beyond.

  • "Born in Sakai, chosen by professionals."

    Behind this phrase lies a quiet commitment and a philosophy that goes beyond sharpness.
    As it looks to the future, Shiroyama Knife Workshop continues to forge blades that reflect unwavering craftsmanship and conviction—pushing the possibilities of the Japanese kitchen knife even further.

Our Commitment to Excellence – The Craft Behind Every Blade

  • White_Steel_2_Honyaki-Mizuyaki_Yanagiba_360mm-Mirror_Polished_both_sides

    At Shiroyama Knife Workshop, three key elements define our craftsmanship: superior steel, precise heat treatment, and expert forging.

  • A blade may look simple, but every millimeter is carefully calculated. Slight variations in thickness provide strength where needed and a razor-sharp edge where performance demands it.

    We select the ideal steel for each knife and apply the best hardening method:
    ・Honyaki-Mizuyaki, Blue Steel #2, and White Steel #2: water-hardened
    ・Super Steel (Honyaki), ZDP189, and Ginsan: vacuum-hardened and sub-zero treated

  • From material selection to finishing, every knife meets our highest standards—delivering superior sharpness and durability.
Sub-Zero Processing

Trusted by Top Chefs – Why Professionals Choose Shiroyama Knives

  • Our knives have earned global recognition through word of mouth among top chefs.
    What makes them stand out?
    ・A balance of sharpness, strength, and control
    ・An edge that feels like an extension of the chef’s hand
    ・The ability to glide through both delicate and tough ingredients

    Whether you’re a Michelin-starred chef or a passionate home cook, Shiroyama knives offer the same professional-grade quality.
Chefs Using KIREAJI Knife

Why do 98% of Japanese Chefs Use Knives from Sakai?

The secret lies in Sakai’s division of labor and fully handcrafted process.
This feature explores the tradition and artisan culture behind Japan’s most trusted knives.

Why do 98% of Japanese Chefs Use Knives from Sakai City?

The 98% Statistic: A Trusted Source

The Sakai Tourism Bureau states that "98% of Japanese chefs use Sakai knives" in their articleAppeal of World Renowned Sakai Knives. This claim underscores the enduring reputation of Sakai craftsmanship.

Sakai City Official English Site

Sakai Uchihamono: The Ultimate Sharpness and Craftsmanship Forged by 600 Years of History

Sakai Uchihamono reflects a legacy of exquisite craftsmanship, embodying the art and tradition of blade-making in Sakai City through meticulous forging, sharpening, and handle attachment processes.

Sakai Uchihamono

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

The Origin of Craftsmanship

  • Honoring Tradition, Forging the Future

    “Preserving the trust built by our ancestors and weaving it into the fabric of the next 100 years. This is the commitment and mission we carry in our craft of knife-making.”

  • Knife-making is not a skill mastered overnight. It is the culmination of techniques honed through generations and the trust meticulously earned over time. This legacy empowers our work today, and it is our duty as craftsmen to ensure it endures into the future.

  • A knife is not just a tool—it is a companion to those who create with it. The sharpness, durability, and beauty imbued in every blade live on in the hands of those who use them. Hearing words like, “This knife cuts beautifully” or “It feels perfect in my hand” reminds us that the efforts of our ancestors have not been in vain.

  • With pride in our heritage, we will continue to craft each blade with care, passing down our skills and trust to the next generation. Every day, as we light the forge and hammer the steel, we do so to forge not just knives but a lasting connection to the future. The spirit of knife-making lives on, stronger with each passing day.
Sakai Traditional Craftsmen Collection

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