• Type of Handle

  • We hope to enhance our customers' cooking experience by introducing them to the types of knife handles and their features.

1. Wooden (Japanese Style) Handles

  • Pros:

    • Easy to Grip: The shape of the handle fits comfortably in the hand and is often made of non-slip material, making it easy to grip and stable to use.
    • Traditional Aesthetics: Japanese knife handles embody the beauty of traditional Japanese craftsmanship and add a special charm to the kitchen.
    • Customizability: Some Japanese knives can be customized by replacing the handle, making them suitable for long-term use.

  • Cons:

    • Price: Prices may generally be higher due to traditional manufacturing methods and the use of high-quality materials.
    • Care Requirements: Similar to their Western counterparts, Japanese wooden handles require regular maintenance and proper drying to maintain their condition.

  • Did you know that in addition to the blade, the handle of a knife can be made from a variety of materials? While wooden handles are commonly used for traditional Japanese knives, not all woods are created equal.

  • Among the most popular choices are woods known for their water resistance, such as "Ho" (broadleaf magnolia), "Shitan" (rosewood), and "Kokutan" (ebony). Ho is the most affordable, while Kokutan is the priciest due to its superior durability and water resistance. The more expensive the wood, the stronger and longer-lasting the handle becomes, making it a worthwhile investment for chefs seeking exceptional quality. In most households, however, it’s likely that you’ll find a Japanese knife with a Ho wood handle, offering a perfect balance of functionality and value.
Handle-Ebony Japanese knife made in Sakai

1-1. Ebony

Known for its deep black hue and rich texture, ebony has long been a symbol of luxury. This rare wood is often used for the handles of high-end Japanese knives, which are prized for their beauty and functionality by professional chefs and many others.

The unique properties of ebony make it an ideal material for knife handles. Its hardness and excellent water resistance are why it's often chosen for this purpose. Even after extensive use, it remains unchanged in color and shape, maintaining its beauty over time. As a result, ebony handles are often found on high-quality blades, such as those of traditional Japanese forged knives.

In addition, ebony is widely used in instruments, furniture, and crafts for its luxurious appearance. Its strength and durability allow for a wide range of applications. However, ebony is becoming increasingly rare, making it a difficult material to obtain, which further enhances the value of products made from it.

The Elegance of Ebony
Handle-Rosewood

1-2. Rosewood (Shitan)

Known for its distinctive reddish hue, rosewood has a different appeal than ebony. This wood is hard, durable, and has an elegant luster, making it a favorite for knife handles, guitars, furniture, and many other uses. One of the greatest characteristics of rosewood is its resistance to moisture and dryness. Over time, the wood's color and texture will deepen, enhancing its beauty the more it is used.

Although rosewood is not as deep in color as ebony, its warmer tones are popular with many people and can be used as a substitute for ebony in some applications. However, ebony is more than just a substitute; its durability and value as a wood are highly prized. Every time you use a product made from ebony, you will be reminded of the quality of the material.

Handle-Magnoliaobovata Japanese knife

1-3. Magnolia Obovata (Ho Wood)

Japanese kitchen knives with traditional Ho Wood (magnolia) handles are chosen by professional chefs and food lovers around the world for their beauty and practicality. Ho Wood is the material of choice for many Japanese kitchen knives because of its white, smooth texture and its softness and warmth in the hand. This wood is water-resistant and durable enough to withstand prolonged use, and the more you use it, the more it conforms to your hand, increasing its comfort and appeal.

Magnolia wood is chosen for the handles of Japanese knives due to its unique properties. Not only does it have the practical advantage of being light and resistant to splitting, but it is also soft and comfortable to hold, making it easy to work with for long periods of time. For these reasons, it is especially appreciated by professional chefs, embodying the best of Japanese knife making by combining traditional techniques with modern needs.

The Charm of Japanese Knife Ferrules: The Durability and Practicality of Water Buffalo Horn

  • The "ferrule," the part between the handle and the blade, comes in various materials and designs. In Japanese swords, this would be similar to the "habaki," which serves as a fitting component.

  • For lower-priced knives, you'll often find ferrules made of stainless steel or plastic. However, the ferrule that stands out for its durability and practicality in traditional Japanese knives is made from water buffalo horn.

  • Water buffalo horn has the unique characteristic of tightening when wet, which helps secure the handle in place and prevent it from loosening. This quality makes it a popular choice for high-quality Japanese knives. Interestingly, ferrules made of metals like stainless steel are referred to as "kuchigane," while those made from water buffalo horn are known as "tsunomaki" or "horn-wrapped." These distinctions highlight the care and craftsmanship that go into the making of a truly exceptional knife.

2. Wooden (Western Style) Handles

Pros:

  • Aesthetic Appeal: The natural beauty of wood adds a warm, classic look to the knife, with each wood type offering unique visual characteristics.
  • Ergonomic Grip: These handles are designed for comfort, fitting snugly in the hand with some featuring anti-slip treatments for a better grip.

Cons:

  • Maintenance: Wood handles require regular care, including oiling and thorough drying, to prevent damage.
  • Moisture Sensitivity: Wood can swell or warp when exposed to water for prolonged periods, necessitating careful drying after use.
handle-_Western_Style

3. Stainless Steel Handles

Pros:

  • Durability: These handles are built to last, ensuring your knife withstands the test of time without the blade dulling or breaking.
  • Ease of Cleaning: The smooth surface and minimal crevices make these handles simple to clean, maintaining hygiene with ease.
  • Dishwasher Safe: Many stainless steel handles can safely be cleaned in a dishwasher, adding convenience to their maintenance.

Cons:

  • Comfort: The lack of texture might make these handles slippery, particularly with wet hands, potentially reducing grip comfort.
  • Aesthetic: Stainless steel handles might lack the warmth and character of wooden handles, which could be significant based on personal preference.
Handle-Ebony

Keep Knife Handles Clean

Remarkably, only1 out of 50individuals maintain clean kitchen knife handles, and an even smaller fraction,1 out of 100, keep the blade itself clean. Despite the diligence many exhibit in their cooking endeavors, kitchen knife care often falls by the wayside.

Keep Knife Handles Clean

The Origin of Craftsmanship

  • A knife should feel like a natural extension of the user’s hand. That’s why we are deeply committed to ensuring its comfort and ease of use.

  • A knife is more than just a tool—it must meld seamlessly with the user’s hand. We focus intently on ergonomics and usability, aiming to craft a knife that feels like a part of the user the moment they hold it. No matter how busy we are, we never overlook even the slightest imperfection. Through continuous refinements, we strive to create the ultimate tool, crafted with heart, to bring joy to the user every time they feel its ease of use. Seeing that satisfaction is our greatest reward.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • 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.