• 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.

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.

Choosing the Right Knife Handle—A Testament to Craftsmanship and Reliability

  • A high-quality knife is crafted from carefully selected steel, ensuring exceptional hardness and wear resistance. Even with daily use, it maintains its sharpness and elegance for years, sometimes even decades. For chefs and passionate home cooks alike, a knife is more than just a tool—it's a trusted partner in the kitchen. To complement the longevity of the blade, the handle is also made from durable and premium materials, such as ebony, which not only enhances durability but also adds a sense of weight, balance, and sophistication to the knife.

  • On the other hand, lower-cost knives often use softer steel, which wears down quickly with regular use. Even if paired with a premium handle, the blade itself will degrade over time, reducing the overall performance and reliability of the knife. A well-balanced knife is not just about having a sharp blade; the synergy between the blade and the handle plays a crucial role in achieving precision, stability, and comfort during use.

  • Furthermore, a knife handle is more than just a grip—it is an extension of the chef's hand. The shape, weight, and texture of the handle significantly influence how naturally the knife fits in your palm, impacting confidence and efficiency in the kitchen. In professional settings, such as restaurants or culinary classes, appearance matters. A refined, high-quality handle not only enhances the aesthetic appeal of the knife but also showcases the user's dedication to their craft. Choosing a superior handle can elevate your cooking experience and make a strong impression.

  • Ultimately, selecting the right knife handle is not just about price or aesthetics—it's about understanding your culinary lifestyle and commitment to excellence. By carefully considering the balance, materials, and overall feel of a knife, you can find a tool that not only lasts but also enhances your passion for cooking, making every moment in the kitchen more enjoyable and rewarding.

How to Maintain the Handle of a Japanese Knife

  • A Japanese knife is cherished not only for its razor-sharp edge but also for its elegant craftsmanship. To keep it in top condition for years, it’s essential to care for both the blade and the handle.

    While the handle naturally wears down over time, the real danger lies in rust forming on the tang (the metal part inside the handle). The tang serves as the foundation that connects the blade to the handle—if it deteriorates, even a sharp blade becomes useless.

    So, how can you protect the handle of your Japanese knife and extend its lifespan?

  • Two Essential Points for Handle Maintenance

    1. Keep It Dry—Beware of "Invisible Rust"

    The construction of a Japanese knife handle is quite simple: the tang is inserted into a wooden handle without screws or rivets. This means that if water seeps into the gap between the blade and the handle, rust can develop inside without you even noticing.

  • Common Warning Signs:

    • The knife starts feeling unbalanced for no apparent reason.
    • When replacing the handle, the tang has become too thin due to rust.

    🔹 Preventive Measures:

    • Always wipe the base of the blade thoroughly after use—even a small amount of moisture can lead to rust.
    • Never soak the handle in water—avoid leaving the knife on a wet cutting board for extended periods.
    • Seal any small gaps with beeswax or lacquer to prevent water penetration.

  • Even a few drops of water trapped inside the handle can slowly eat away at the tang, weakening the knife over time.

  • 2. Address Cracks Immediately—"It’s Still Fine" Could Be a Costly Mistake

    Japanese knife handles, especially those made of natural wood, can develop cracks due to dryness or impact. These cracks may seem minor at first, but they allow water to enter, accelerating rust formation on the tang.

  • 🔹 What Happens If You Ignore Cracks?

    • The crack expands, allowing more water to enter, worsening internal rust.
    • When you finally decide to replace the handle, the tang may be too corroded to fit into a new handle, making repairs difficult.

    🔹 How to Prevent This:

    • If you notice a crack, replace the handle as soon as possible.
    • Avoid excessive dryness—store your knife in a moderately humid environment, especially in winter or air-conditioned rooms.
    • Regularly apply oil (e.g., camellia oil or beeswax) to keep the wood nourished and prevent cracking.

  • Handles made of white wood (such as magnolia or chestnut) are particularly susceptible to drying out, so periodic maintenance is crucial.

  • Caring for Your Japanese Knife Is Part of the Experience

    A Japanese knife is more than just a tool—it evolves with you. The more you use and maintain it, the more it becomes an extension of your hand, developing a character unique to your style.

  • However, neglecting maintenance can lead to a much shorter lifespan than expected. Many knife owners focus on sharpening the blade but overlook the handle—only to realize too late that the tang has rusted beyond repair.

  • While sharpening is essential, so is caring for the handle. With the right maintenance, your Japanese knife will serve you for decades, preserving both its beauty and functionality.

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. 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.