Sakai knives, crafted using the same blacksmithing techniques used for Japanese swords and renowned for their amazing sharpness, are used by an astonishing 90% of Japanese chefs. Discerning home cooks, however, will find these knives just as useful as any professional chef. A single knife can make cooking more fun, more delicious, and less time consuming than ever before. Our knives are shipped at no cost. Please imagine yourself in a Japanese knife store, and explore and enjoy yourself.

onlineshop

Sakai knives, crafted using the same blacksmithing techniques used for Japanese swords and renowned for their amazing sharpness, are used by an astonishing 90% of Japanese chefs. Discerning home cooks, however, will find these knives just as useful as any professional chef. A single knife can make cooking more fun, more delicious, and less time consuming than ever before. Our knives are shipped at no cost. Please imagine yourself in a Japanese knife store, and explore and enjoy yourself.

AIZO WADA (representative)

akai knives are made using the same techniques as Japanese swords, and are sharp enough to cut without damaging the cells of cooking ingredients. Sakai knives cut with precision and beauty, without harming the flavor or texture of food.

Sakai knives have a 600 year long history, and have been designated a traditional craft by the Japanese Minister of Economy, Trade and Industry.

Sakai knives can be resharpened, and their handles can be replaced. Though a bit more expensive than mass-market items, if well cared for, they can be passed from one generation to the next.

Traditional craft products as designated by the Japanese Minister of Economy, Trade and Industry

A traditional craft product is one handmade by artisans using techniques passed down since antiquity in Japan.
Out of the great number of traditional crafts, only those with over 100 years of history that are still practiced today are so designated by the Minister of Economy, Trade and Industry.

A veteran business with 150 years of history

We are a leading and long-established vendor of Sakai knives, founded in 1860 as an ironware wholesaler, with a 150-year history manufacturing and selling high quality Sakai cutlery.
We are one of the few veteran establishments that have remained in the business of wholesaling traditional Sakai cutlery since the 1800s.

Sakai hamono kaikan

history

90% of chefs use Sakai knives.

Sakai knives are only used by a limited number of people around Japan.

However, if we only take into account professional chefs, roughly 90% or more use Sakai knives. In addition to the professionals, our knives are also used by housewives who value high quality utensils. Though Sakai knives may be priced a bit higher than knives found at home improvement stores or the like, they can be treasured as knives that will last a lifetime.

All of a chef’s knives are Sakai knives.

This comes from exquisite sharpness woven by fire, iron, and human craftsmanship, together with a relationship of trust toward Sakai knives built over a long period of time. The city of Sakai provided a setting for the dawning of Japan. A settlement was already active there by the middle period of the Yayoi era roughly 2,000 years ago, and stone knives were in use. It is said that the first tools to be used by humanity’s ancestors were knives.

1573 saw the beginning of production in Sakai of tobacco knives used for chopping tobacco leaves. The monopoly sale of these knives, marked with the seal of Sakai, by the Tokugawa Shogunate spread the sharpness and renown of Sakai knives throughout Japan. Nothing can match the sharpness of tempered steel. As the result of 600 years of tradition handed down unbroken to the present day, Japan can face the world standing proud of its production of Sakai knives.

Similar to Japanese swords, Sakai cutlery is also produced through a process of forging. The features of Sakai cutlery are rooted in superior metalworking and sharpening techniques. This is a traditional characteristic of Sakai cutlery, recognition of which has resulted in designation as a traditional craft product by the Japanese Minister of Economy, Trade and Industry.

onlineshop

particular about sharpness

The greatest feature of SakaiI knives is that they are as sharp as a Japanese sword.

Ordinary kitchen knives

That our knives can cut through paper where ordinary knives struggle is no surprise. However, SAKAI knives can even cut cleanly through tissue paper, where ordinary knives slip and have trouble.

Sakai japanese knives

If Sakai knives can slice something as soft as tissue paper, tomato poses no problem, and sashimi can also be cut beautifully and easily.

onlineshop

maintenance

Knife maintenance

Our knives are sharpened for chefs in order to cut well.You can also perform sharpening yourself, but after years of use, restoring the original sharpness can become more difficult. If this is the case, please send the knife to us.

 

Resharpening a knife will make it as sharp as it was when it was brand new.Aside from resharpening, a knife may rust, the blade may chip, the handle may need replacing, and so on, but if your knife is treated with care, it may be handed down from one generation to the next for continued use.

Caring for your knife

The Souichi Sakai blade you have just purchased is part of a six hundred year-old traditionof Sakai blade forging. Unlike cheap kitchen knives or general purpose blades thatquickly lose their cutting edge, this knife will retain its edge each time it is

 

resharpened,returning precisely to form. If you care for it well, it will serve you for many long years.We encourage you to regularly sharpen and care for this knife, as it will repay you in kind.

Resharpening​

Resharpening is easy ! Try it yourself !

It might seem like resharpening would be difficult, but in fact, it’s easier than you’d think.  Try it and see for yourself!

 

Despite having been sharpened, a knife’s sharpness will decrease over time. After two to three years of use, it gets more difficult to restore the original sharpness. At such time, please contact us and request a resharpening. The knife will be restored to a condition where you can easily resharpen it yourself.

1.As shown in the diagram, hold the knife at a roughly 15-degree angle and sharpen the surface.

2.Without spreading your fingers, sharpen one location at a time, applying pressure and slowly moving the knife back and forth.

3.Sharpen one side of the blade roughly 20 times; then do the same for the reverse side. At this point there will be burrs along the edge of the blade. *Hold the knife in your dominant hand when sharpening.

4.Turn over the blade and remove the burrs. Press against the whetstone and sharpen two or three times.* 

I'm aNote that even with regular sharpening, a blade will slowly lose its edge. After two to three years of use, it will be increasingly difficult to raise an edge through at-home sharpening. Please contact us for resharpening services at that time. We will restore your knife to a usable state, allowing you to continue your sharpening regimen at home.

onlineshop

ACCESS

1-1-1, Shimmeichohigashi, Sakai-ku Sakai-shi, Osaka, 590-0935, Japan

It is about 10-15minute walk from Sakai Station .

CONTACT

Contact us about sharpening Japanese knives experience.

ご注文・お見積りなどお問い合わせはお気軽にどうぞ。

072-232-1886

受付時間 10:00-18:00
休  日 土曜・日曜・祝日

ご返信は2営業日以内に致します。お気軽にご相談ください。

店舗・販売店様への卸売りもしております。まずはご相談を。

大阪 堺事務所への案内です。

ご来社の際はご連絡下さい。