Three Major Knife Regions in Japan

  • We are excited to introduce you to Japan's three major knife-producing areas. Our goal is for you to experience the exceptional performance and traditional craftsmanship of Japanese knives, deepening your trust and affection for them.

  • All the knives we handle are made in Sakai. This is because 98% of Japanese chefs use knives from Sakai.

  • Sakai City in Osaka Prefecture, Sanjo City in Niigata Prefecture, and Seki City in Gifu Prefecture are renowned as the three major cutlery production centers in Japan. Sakai City, in particular, accounts for more than 90% of the market share in kitchen knives for professional chefs in Japan, with knives meticulously crafted by hand by skilled artisans. Sakai City is also known for the development of single-edged blades and the roots of the Deba (protruding blade).

  • In contrast, Seki and Sanjo are known for producing double-edged knives, which are commonly used in households. On the other hand, Sakai excels in crafting single-edged knives, which are highly regarded for their sharper cutting edge.

The 98% Statistic: Verifying the Source

According to the official website of theSakai Tourism and Convention Bureau Public Interest Incorporated Association, "98% of Japanese chefs use Sakai knives." This claim appears in the lead text of their article "Appeal of World Renowned Sakai Knives."

Sakai Citiy Offical Englsih Site 

  • 1. Sakai City

  • Sakai City is renowned as a leading production area for Japanese knives, where many craftsmen continue to create high-quality knives using traditional techniques. This passion and dedication have earned Sakai City's knives high praise from professional chefs globally. In fact, it is said that over 98% of professional chefs use Sakai City’s Japanese knives, reflecting their exceptional sharpness and ease of use.

  • Sakai City's knives are also favored in high-end restaurants and cooking schools worldwide, further enhancing their reputation for outstanding quality.

  • 1-1. Features of Sakai's Japanese Knives

  • In Sakai City, the process of making knives is clearly divided into three stages: "Forging," "Sharpening," and "Handle Attachment," each carried out by specialized craftsmen. This division of labor is deeply rooted in the history of Sakai's cutlery industry. Originally, it was introduced to ensure parts compatibility during firearm manufacturing. This approach, which prioritizes specialization and efficiency, has also been applied to knife making.

  • Of course, there are other regions that have adopted a similar division of labor, while some places integrate forging and sharpening into a single process. There are also regions outside Sakai where blacksmithing is specialized, often referred to as "local blacksmith groups," which mainly produce agricultural tools and vegetable knives. This distinguishes them significantly from the professional-grade knives made in Sakai.

  • Sakai knives are made entirely by hand, requiring the skill of craftsmen, and this expertise has been passed down for generations. What makes Sakai knives special is this division of labor and the high level of skill involved. Sakai knives require fine adjustments that are difficult to achieve with machines, which is why they are highly regarded by professional chefs. On the other hand, due to their lower production efficiency, Sakai knives sometimes lose market share to other regions for household knives. Nonetheless, the craftsmanship and appeal of Sakai knives remain undiminished.
Japanese_Knife_Manufacturing_Process

(1) Forging

The blade material is heated in a furnace and shaped with a hammer. The process involves over 10 steps, with the blade material being heated in a high-temperature furnace each time, hammered repeatedly, and forged. Finally, the "ji" (base) is finished into the desired shape of the knife.

sharpening a knife

(2) Sharpening

Multiple sharpening stones are used to sharpen the blade and bring it to a cutting state. Depending on the type of knife, more than 10 different sharpening stones may be used for various purposes. This process is called "Hatsuke" or sharpening.

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(3) Handle Attachment

This is the process of attaching a handle to the sharpened blade. The part inserted into the handle is heated, inserted into the handle, and the distortion is corrected. By making final adjustments to any imperceptible distortions, a high-quality knife with prolonged sharpness is achieved.

  • The secret to Sakai knives' high quality and superior sharpness lies in the advanced skills of craftsmen in various fields, which have been passed down for many years.

  • 1-2. The History of Sakai Cutlery

  • Sakai City is renowned for having Nintoku-ryo Tumulus, the largest ancient tomb in Japan. It is considered one of the world's three largest tombs, along with the Great Pyramid of Giza in Egypt and the Mausoleum of the First Qin Emperor in China. The origin of Sakai forged knives dates back to the 5th century, during the construction of the Nintoku Tumulus, when many blacksmiths gathered to create tools.

  • Sakai City developed as a major transportation hub, where many roads intersected, making it a place where people and goods could easily gather. Facing the Seto Inland Sea, it also thrived as a trading port. A wealth of information, technology, and foreign cultures flowed into Japan, and in 1543, the Portuguese introduced guns and tobacco to Sakai. This led the blacksmith groups, who were making tools necessary for tomb construction, to start producing tobacco knives for cutting gunpowder and tobacco leaves.

  • Especially notable were the tobacco knives stamped with the mark "Sakai Kiwami," monopolized by the Tokugawa shogunate. Consequently, the name of Sakai and the high quality of the knives produced there became widely known throughout Japan, with the Deba knife, originating from Sakai, becoming particularly famous and sought after by chefs nationwide. The quality of these knives was recognized, and as a result, Sakai knives gained prominence across the country.

  • Currently, like many traditional industries, Sakai is suffering from a shortage of skilled labor. As a result, production scale continues to shrink. Nevertheless, the division of labor, which is the identity of "Sakai Forged Knives," is maintained, and skilled craftsmen specializing in forging, sharpening, and handle attaching continue to strive for excellence. This ensures that Sakai maintains a significant position in the high-end professional knife market. The proximity to Osaka, once called the nation's kitchen, also contributed to the development of Sakai knives, supporting culinary culture. Due to their high quality and craftsmanship, Sakai knives continue to be loved by many chefs.

  • The history of Sakai City's Japanese knives is a rich cultural heritage that has evolved alongside the development of the region. Long-standing traditions will continue to be preserved for the future, ensuring that Sakai forged knives remain a symbol of quality and craftsmanship.
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Did You Know? The Secrets Behind Sakai Knives Chosen by 98% of Chefs in Japan

Explore the specialized craftsmanship and historical significance that make Sakai knives a favorite in Japan's renowned cutlery industry.

Do you know why Sakai knives are favored by many professional chefs?
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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

  • 2. Sanjyo City

  • Sanjo City started with the production of agricultural tools and later applied its expertise to blade crafting. Renowned for its superior forging techniques, the region is celebrated for creating durable blades that offer exceptional long-term use.

  • Sanjo City has evolved into a major hub for steel kitchen knives and is well-known for its stainless steel kitchen knives, including products like "Tojiro." Many manufacturers in the area operate with an integrated production system, meaning there is no division in the production processes. This holistic approach allows craftsmen to handle everything from forging to metallurgy, ensuring that all needs and defects can be addressed by a single company. This integration provides reassurance in the consistency and quality of the knives.
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2-1. Characteristics of Sanjo City, Niigata Prefecture

Sanjo City in Niigata Prefecture is renowned for its Echigo Sanjo Uchihamono blades, crafted with traditional hammering techniques. These knives, shaped through advanced forging, offer exceptional wear resistance due to the metal's compact structure. The craftsmanship required for this process is extensive, with each knife reflecting the individuality of its maker. These blades are not only durable but also tailored for various uses, making them a top choice for quality kitchen knives.

Characteristics of Sanjo City, Niigata Prefecture
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2-2. The History of Echigo Sanjo Cutlery

Sanjo City in Niigata Prefecture has a rich history in iron tool manufacturing, which evolved from a secondary occupation for farmers during the Edo period. Recognized for its Echigo Sanjo cutlery, the city, alongside Tsubame, is now a key player in Japan's metal processing industry. In 2009, Echigo Sanjo cutlery was officially designated as a traditional craft, encompassing a variety of tools. The local blacksmith group, consisting of 27 manufacturers, ensures consistent quality from forging to sharpening, contributing to the area's esteemed reputation in craftsmanship.

The History of Sanjo Cutlery

  • 3. Seki City

  • Seki City, located in Gifu Prefecture, is renowned worldwide as one of the "Three Great Cutlery Capitals." The city has gained international recognition for producing Western-style kitchen knives, praised for their quality and durability.

  • Seki's reputation in cutlery stems from its rich history of sword-making. The techniques honed during the era of swordsmiths have significantly influenced the city's modern kitchen knife production. This deep-rooted tradition has evolved, making Seki knives highly esteemed globally.

  • A key figure in Seki's knife-making legacy is the celebrated craftsman Magoroku Kanemoto II, also known as "Seki no Magoroku." His exceptional skill and dedication have cemented the city's reputation, and his influence continues to shine in the knives produced today.

  • While Sakai and Sanjo are known for their hand-forged blades, Seki City stands out for its use of the press method in knife production. This distinction has allowed Seki to develop a unique strength in the cutlery world. In recent years, the city has embraced mechanization and mass production, further expanding its presence in international markets.

  • Despite these technological advancements, Seki City remains committed to continually improving the quality of its knives, maintaining its prestigious position in the global cutlery industry.

The three major knife-making regions in the world

The three major knife-making regions in the world are Solingen in Germany, Sheffield in the UK, and Seki City in Gifu, Japan. Seki City is globally renowned for its high share of knife production, with some knives from prestigious German brands even being manufactured there. Additionally, Seki City is involved in producing a wide range of blades, including medical instruments and nail clippers.

On the other hand, Sakai excels in the professional kitchen knife sector, boasting a higher market share than Seki City in this area and maintaining a leading position in Japan with no close competition.

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3-1. Characteristics of Seki City, Gifu Prefecture

Seki City in Gifu Prefecture is renowned for its blade production, ranking alongside global centers like Solingen, Germany, and Sheffield, UK. Its blades are prized for sharpness, chip resistance, and a strong core, resulting from master craftsmen's secret techniques. Seki's knives are made from exceptionally pure iron-based steel, ensuring they never rust. The manufacturing process involves a specialized division of labor, with craftsmen focusing on specific steps, culminating in high-quality knives.

Characteristics of Seki City, Gifu Prefecture
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3-2. The History of Seki Cutlery

Seki City's blade-making heritage dates back to the Kamakura period, originating with the legendary swordsmith Genju. Its natural resources, including quality clay and pine charcoal, made it an ideal location for bladesmithing, attracting over 300 craftsmen by the Muromachi period. Known for producing durable, sharp blades, Seki City's reputation for excellence in blade-making endures, continuing to produce a variety of high-quality knives today.

The History of Seki Cutlery

KIREAJI's Three Promises to You

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    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.