The Japanese Knife Handbook｜Choose, Speak, and Nurture with KIREAJI

"The Japanese Knife Handbook" : Delving Into the Depths of Japanese Knives and Connecting with the World

In 2020, I started a humble knife sharpening service in Toronto. What began with a few blades quickly grew—by word of mouth alone, I had sharpened over 100 knives in the first year. Customers kept coming back with the same sentiments:
"I want a knife that truly cuts."
"I can’t find a real Japanese knife anywhere."
These voices stayed with me. In 2023, I founded KIREAJI to meet that need—offering authentic Japanese knives, hand-forged in Sakai City, Japan, to chefs and enthusiasts across the world. But simply delivering knives wasn’t enough.
The next stage of this journey is about sharing the knowledge, tradition, and passion behind each blade.

That’s why I wrote The Japanese Knife Handbook—a book not just for those who own a Japanese knife, but for those who want to understand it.
Through this book, I hope to expand global knowledge of Japanese knives—and to see more people around the world confidently speak about them with heart and insight.

Have you ever wondered what makes a Japanese knife so special? Why there are so many types of steels and shapes? Or how to take proper care of one?This handbook demystifies the world of Japanese knives—from the differences in blade construction and steel types to sharpening techniques and cultural insights.
Whether you're a professional chef, a passionate home cook, or a curious learner, this book gives you the knowledge and vocabulary to:
- Choose the right knife for your needs
- Talk about it with confidence—in any kitchen, in any country
- Care for it properly, so it lasts for years
Start your journey into the world of Japanese craftsmanship and elevate your cooking experience from the very foundation: the blade itself.

Uncover the cultural roots, design philosophy, and timeless craftsmanship of the Japanese kitchen knife.
Before you choose your next knife—or speak knowledgeably about one—this book invites you to ask five essential questions that go beyond the blade:
- Why does Japan have a culture of sharpening knives with a whetstone? Dive into the philosophy of care and precision that defines the Japanese approach to knife maintenance.
- Why are Japanese knives single-edged? Learn how centuries of culinary tradition shaped a design focused on exceptional sharpness and control.
- Why are there so many types of Japanese knives? Discover the purpose-built functionality behind knives like the Deba, Yanagiba, and Usuba—and the foods they were made for.
- Why is carbon steel still used in Japanese knives, while stainless steel dominates globally? Understand the performance-driven reasons behind this enduring choice, even in today’s modern kitchens.
- Why do over 90% of Japanese professional chefs use knives from Sakai City? Explore the legacy of a town where craftsmanship has been passed down for generations, trusted by top chefs across the country.
By the end of this book, you won’t justowna Japanese knife—you’ll trulyunderstandit.

If you picked up this book, you already know—sharpness alone isn’t enough. With each page, you’ll gain a deeper understanding of the skills and spirit forged into every Japanese knife.
- Master the fundamentals so you never feel lost
- Build the confidence to talk about knives with pride
- Experience the joy of caring for a tool that grows with you
By the end, you won’t just be a reader. You’ll become someone who can speak with heart and knowledge about the beauty of Japanese blades. This book will turn your connection with knives into something deeper—and truly your own.

Everything Begins with the Heart of a Beginner
I still remember the first time I sharpened a knife.
My hands trembled with nervousness, and in my heart was a simple, sincere wish: “I want to get better.”
That feeling has never left me.
As craftsmen gain experience and confidence, there’s a risk of falling into complacency.

That’s why I always remind myself:

“Never forget the honest heart you had at the beginning.”
Each knife we create at KIREAJI is a reflection of this mindset.

We never settle, never cut corners, and always keep learning—because only through that constant pursuit can we earn real trust.

VIDEO PROVIDED: JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE (YOUTUBE)

Beware of Inexpensive Knives
Inexpensive knives are often made with cost-cutting measures during production. Specifically, important elements such as sharpness, balance, and maintainability—key factors that directly affect quality—are not given sufficient investment. These aspects are often difficult to notice at first glance, but they can significantly impact the performance of the knife.
At KIREAJI, we offer authentic Japanese knives crafted by trusted artisans from Sakai City. Every knife is carefully handcrafted with a focus on sharpness, balance, and maintainability, ensuring you receive a high-quality product that provides long-lasting reliability and peace of mind.