Sakai knives are celebrated by chefs both in Japan and abroad—not just for their exceptional sharpness but for something far greater. These knives preserve the cellular integrity of vegetables, enhancing the natural aroma and flavor of ingredients. This remarkable capability stems from over 600 years of tradition and the masterful craftsmanship of Sakai’s artisans.

The lifeblood of a Sakai knife is forged in flames exceeding 1,000°C (1,832°F) by the hands of skilled traditional craftsmen. What sets these knives apart is their unique structure, where a hardened steel blade and a softer iron core are seamlessly fused together. The craftsmen explain their technique simply but profoundly: "We heat the materials until red-hot and hammer them into one." This fusion, perfected over decades of experience, gives Sakai knives their legendary sharpness, durability, and precision.

The crafting process is nothing short of mesmerizing. A strip of iron, about 5 cm wide and 1 cm thick, is heated in a gas furnace until it glows orange. A piece of steel, roughly 10 cm long, is then placed on top before returning to the flames. When the steel starts to bubble, the craftsman swiftly removes it and hammers the materials together. "Forging the steel just before it melts creates a fine, uniform structure, enhancing sharpness," the master explains.

To ensure a perfect bond, a borax-based adhesive is sprinkled on the surface, and the process is repeated, gradually shaping the knife. Once the blade takes form, it is slowly cooled in straw to prevent deformation. The final touch involves heating the blade to nearly 800°C (1,472°F) and quenching it rapidly, creating a balance of hardness and resilience. Every strike of the hammer, every adjustment to the temperature, contributes to a knife that transcends mere utility.

The artistry of Sakai knives lies in the harmony of fire, steel, and the human touch. These knives are more than tools—they embody a legacy of respect for materials and an unwavering commitment to quality. They offer not just precision but an experience of “cutting with soul.”

Owning a Sakai knife means holding a piece of history in your hands—a miracle of craftsmanship that has inspired chefs around the world for centuries. Wouldn't you like to experience the wonder of these legendary knives for yourself?

2. 预锻

在此阶段，工匠熟练地交替使用机械弹簧锤和手锤，精心塑造加热的软铁和钢。这种传统的锻焊工艺称为wakashitsuke ，可确保金属在高温下完全结合，形成坚固、统一的刀片结构。结合后，刀片被重新加热并塑造成最终形状。通过这种加热和锤击循环，钢的内部晶粒结构得到细化，从而产生出色的锋利度和切割性能。

例如，用锤子锻造一把由白纸钢制成的 300 毫米柳刃刀大约需要20 分钟。然而，用青纸钢进行同样的锻造过程大约需要两倍的时间，因为青纸钢的硬度要高得多。白纸钢在锤击下明显拉伸，而青纸钢最初几乎没有变化。这种差异表明每种钢材在处理方面都有独特的挑战，以及工匠需要花费时间和技巧才能发挥出它们的最佳品质。

3. 取芯与成型

从预切钢材中切出一把刀，形成所谓的“半形” ，作为刀的底座。接下来，制作将放置在刀柄内的刀芯。由于不需要切割能力，因此它由贱金属制成。

刀芯制作完成后，刀尖就会成型。这个过程称为成型。在此期间，刀基保持较厚，而刀刃逐渐变薄（称为锥形结构或锥形化）。这种技术可以磨利刀刃并减轻重量，从而使刀具使用起来更轻松。