Three Major Knife Regions in Japan

  • Japan is home to three renowned knife-producing regions: Sakai City in Osaka Prefecture, Sanjo City in Niigata Prefecture, and Seki City in Gifu Prefecture. Each area has cultivated a unique knife-making tradition, combining centuries-old techniques with regional characteristics.

    • Sakai City leads the industry, producing over 98% of Japan's professional kitchen knives. Known for its mastery in crafting single-edged blades, Sakai is the birthplace of the Deba knife and other precision tools used by professional chefs.
    • Sanjo City is celebrated for its robust double-edged knives, forged with durability in mind. These knives are popular in both professional and household settings.
    • Seki City, historically a center for swordsmithing, excels in producing high-quality, mass-market knives. Its blend of traditional techniques and modern technology makes Seki knives versatile and accessible.

  • By understanding these regional differences, you can appreciate the artistry and functionality that define Japanese cutlery.

The Essence of Sakai Knives: A Commitment to Handcraftsmanship

  • Sakai’s reputation stems from its dedication to meticulous handcraftsmanship. Unlike other regions that embraced mechanization, Sakai has preserved its traditional methods, ensuring every knife undergoes three critical stages by hand: Forging, Sharpening, and Handle Attachment.

    • Forging involves shaping high-quality steel at extreme temperatures, forming the knife’s core structure.

    • Sharpening is performed by experienced artisans who meticulously hone the blade for unmatched precision.
    • Handle Attachment ensures a seamless connection between the blade and handle, contributing to the knife’s balance and ease of use.

  • This unwavering commitment to craftsmanship results in knives that are not only sharp and durable but also imbued with the artisan’s soul, making them an essential tool for professional chefs.

  • Why Choose Sakai?

    A Sakai knife is more than a tool—it’s a partner in your culinary journey. With its exceptional sharpness, durability, and craftsmanship, it transforms cooking into an art form. Whether you’re a professional chef or a passionate home cook, Sakai knives offer a tangible connection to Japan’s rich tradition of knife-making.

  • Discover the unparalleled quality of Sakai knives and elevate your cooking experience today.

The 98% Statistic: Verifying the 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 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 worldwide. 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 around the world, 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 been applied to knife making as well.

  • Of course, other regions have adopted a similar division of labor, but what makes Sakai stand out is the precise handcrafting adjustments required for its knives. This level of skill cannot be replicated by machines, making Sakai knives highly prized by professional chefs. However, due to lower production efficiency, Sakai knives may lose market share for household knives compared to other regions. Despite this, the craftsmanship and appeal of Sakai knives remain unmatched.

(1) Forging

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

(2) Sharpening

Multiple sharpening stones are used to bring the blade to a cutting state. Depending on the type of knife, over 10 different sharpening stones might be used for various purposes. This process is called “Hatsuke” or sharpening.

(3) Handle Attachment

This is the process of attaching the handle to the sharpened blade. The part inserted into the handle is heated, inserted, and any distortions are corrected. By making final adjustments to invisible 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 the craftsmen involved in each step, skills that have been passed down for generations. This expertise makes Sakai knives stand out from others.

  • 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.

Why Do Professionals Choose Sakai Knives?

The secret is in theirunmatched sharpness, crafted fromcenturies-old techniquesblended withmodern innovation. The moment you hold one, your culinary passioncomes alive.

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

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. Sanjo City

  • Sanjo City in Niigata Prefecture is widely recognized as one of Japan's leading centers for kitchen knives. Its origins trace back to the Kamakura period, when master swordsmiths Motoshige and Kaneshige settled in the area and began producing Japanese swords. As demand for swords declined during the Edo period, Sanjo's craftsmen adapted by transitioning to the production of knives and agricultural tools, laying the foundation for its thriving blade industry. This ability to adapt has been crucial in establishing Sanjo City's renowned status today.

  • One key factor in Sanjo's rise as a major knife-producing region is its geographical advantage. Situated near the Sea of Japan, the area has historically served as a transportation hub, enabling the efficient movement of raw materials and finished products. Additionally, the formation of an industrial cluster in Sanjo, where companies specializing in metal processing and blade production collaborate and share knowledge, has driven significant technological advancements and sustained growth in the region.

  • Today, Sanjo City excels in producing stainless steel kitchen knives known for their exceptional sharpness, durability, and sophisticated design. Renowned brands such as Tojiro and Global have gained widespread acclaim among professional chefs and home cooks alike. Many manufacturers in Sanjo employ an integrated production system, handling all processes in-house, from forging to metallurgy. This meticulous approach ensures consistent quality and allows craftsmen to pay attention to even the smallest details, resulting in knives of unparalleled excellence.

  • A knife from Sanjo is not just a tool; it is a masterpiece imbued with the skill and passion of its craftsmen. These knives elevate the cooking experience, bringing joy and precision to every meal. By honoring tradition while embracing cutting-edge technology and design, Sanjo City's knife industry continues to deliver "Sanjo Quality" to kitchens around the world, ensuring its legacy shines brightly for generations to come.

2-1. Characteristics of Echigo Blades

Sanjo City in Niigata Prefecture is renowned for its Echigo Sanjo Uchihamono blades, meticulously crafted using traditional hammering techniques. These knives, forged with advanced methods, boast exceptional wear resistance thanks to their compact metal structure. The extensive craftsmanship involved in this process ensures that each knife reflects the unique individuality of its maker. Known for their durability and versatility, these blades are a top choice for high-quality kitchen knives.

Characteristics of Echigo Blades

2-2. History of Echigo Blades

Sanjo City in Niigata Prefecture boasts a rich history in iron tool manufacturing, which originated as a secondary occupation for farmers during the Edo period. Known for its Echigo Sanjo cutlery, the city, together with Tsubame, has become a cornerstone of Japan's metal processing industry. In 2009, Echigo Sanjo cutlery was officially recognized as a traditional craft, encompassing a wide range of tools. The local blacksmith group, comprising 27 manufacturers, ensures consistent quality throughout the entire production process—from forging to sharpening—enhancing the area's reputation for exceptional craftsmanship.

History of Echigo Blades

  • 3. Seki City

  • Seki City, located in Gifu Prefecture, is internationally renowned as one of the "Three Great Cutlery Capitals" of the world. The city has gained global acclaim for its Western-style kitchen knives, celebrated for their exceptional quality and durability.

  • Seki's reputation in cutlery is deeply rooted in its rich history of sword-making. The techniques refined by swordsmiths centuries ago have significantly shaped the city's modern kitchen knife production. This enduring tradition has evolved over time, making Seki knives highly esteemed across the globe.

  • A pivotal figure in Seki's knife-making legacy is the legendary craftsman Magoroku Kanemoto II, also known as "Seki no Magoroku." His extraordinary skill and dedication played a crucial role in establishing the city's prestigious reputation, and his influence continues to resonate in the knives produced today.

  • While Sakai and Sanjo are celebrated for their hand-forged blades, Seki City distinguishes itself through its use of the press method in knife production. This approach has allowed Seki to develop a unique edge in the cutlery industry. In recent years, the city has embraced mechanization and mass production, enabling it to expand its presence in international markets while maintaining its commitment to exceptional quality.

  • Seki City's position in the global cutlery industry remains unshakable, thanks to its dedication to continuous improvement and innovation.

  • The Three Great Knife-Making Regions of 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 boasts a significant share of global knife production, with some knives from prestigious German brands even manufactured there. Additionally, Seki produces a diverse array of blades, including medical instruments and nail clippers.

  • On the other hand, Sakai excels in the professional kitchen knife sector. It holds a higher market share in this niche compared to Seki City, maintaining its dominant position in Japan with no close competition.

3-1. Characteristics of Seki Blades

Seki City in Gifu Prefecture is renowned for its blade production, placing it among the world’s premier centers, such as Solingen, Germany, and Sheffield, UK. Seki blades are highly regarded for their exceptional sharpness, chip resistance, and strong core, all resulting from the secret techniques passed down by master craftsmen. The knives are crafted from exceptionally pure iron-based steel, ensuring they remain rust-free. The manufacturing process in Seki involves a highly specialized division of labor, with craftsmen focusing on specific stages of production, ultimately producing knives of the highest quality.

Characteristics of Seki Blades

3-2. History of Seki Blades

Seki City's blade-making heritage dates back to the Kamakura period, beginning with the legendary swordsmith Genju. The area's natural resources, such as high-quality clay and pine charcoal, made it an ideal location for bladesmithing, attracting over 300 craftsmen by the Muromachi period. Known for producing durable and sharp blades, Seki City's reputation for excellence in blade-making endures, and the city continues to produce a wide variety of high-quality knives to this day.

History of Seki Blades

The Origin of Craftsmanship

  • The Art of Collaboration: The Legacy Behind Sakai Knives

    The tradition of making Sakai knives is rooted in a unique approach that has been passed down through generations: collaboration through division of labor. Blacksmiths, blade sharpeners, and distributors—each focuses on their expertise, honing their craft to create knives of the highest quality.

  • Rather than one craftsman handling every step, each specialist refines their part of the process. Blacksmiths dedicate themselves to forging the steel, blade sharpeners perfect the edge, and distributors ensure these exceptional knives reach the hands of users. This synergy is what gives Sakai knives their world-renowned excellence.

  • Division of labor is not just about splitting tasks; it’s about trust and mutual support. Knowing that the knife I forge will be further elevated in the next stage inspires a sense of responsibility and fuels my desire to create something truly exceptional.

  • The legacy of Sakai knives thrives because of this collaborative spirit, where each step is an act of dedication and respect for the craft. Every knife we produce carries the collective passion and skill of many artisans. Today, we continue this tradition, pouring our hearts into every blade, ensuring that the legacy of Sakai lives on for generations to come.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

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    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.