History of Osaka Sakai Knives
Hello everyone, it’s Tomomi :)
Today I’m introducing the history of Osaka Sakai Japanese knives.
First of all, do you know where the most renowned region for Japanese knives is?
Japan is home to three major traditional cutlery-producing regions:
- Sakai City in Osaka
- Sanjo City in Niigata
- Seki City in Gifu
Among them, Sakai city boasts a history of over 600 years. The origins of Sakai knives can be traced back to the 15th century, when a group of swordsmiths migrated from what is now Ishikawa Prefecture to Sakai. However, the foundations of this craft go back even further — to the 5th century — when the construction of the Nintoku Emperor’s burial mound, the largest in Japan, led to the settlement of blacksmiths in the area. These craftsmen specialised in making iron tools such as hoes and spades, and this laid the groundwork for the development of advanced metalworking techniques in the region.
A turning point in the growth of Sakai’s knife industry came in the 16th century, when tobacco and firearms were introduced to Japan by the Portuguese. Knife-making skills were soon applied to the production of specialist tobacco knives. These knives became so highly regarded for their exceptional sharpness that the Edo Shogunate granted them the right to bear the official mark "Sakai Kiwami" – a tradition that continues to this day.
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There are two main types of knife producing systems: handcrafted "uchi-hamono" knives, and mass-produced knives made using moulds and stamping machines. Sakai is particularly known for its handcrafted knives, which are made entirely by hand using a method called forging. This involves heating soft iron and steel, then hammering and stretching the metal to refine its internal structure. This process strengthens the material, giving it both toughness and durability, resulting in an incredibly sharp and long-lasting blade.
The production process in Sakai follows a traditional division of labour, with separate specialists for forging, sharpening, handle-making, and handle-fitting. This collaborative approach by skilled craftsmen ensures the creation of knives of the highest quality.
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It’s said that 80–90% of professional Japanese chefs use knives from Sakai. The region is especially renowned for its single-bevel blades, such as Yanagi(sashimi) and deba knives. Single-bevel blades are honed to a sharper angle, delivering an exceptionally clean cut. They create a smooth and flawless surface on the ingredient, allowing even delicate foods like sashimi to be sliced without damaging fibres or cell membranes. This preserves the natural flavour and texture of the ingredient.
Today, Sakai Uchihamono knives are officially recognised by Japan’s Ministry of Economy, Trade and Industry as Traditional Craft Products.
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At our Covent garden shop (and of course online), we carry a wide selection of knives from Sakai, including both single-bevel and double-bevel types — bringing the best of this centuries-old craft to your kitchen.
KICHIJI VG-1 WA-SANTOKU OCTAGONAL MAGNOLIA HANDLE 180MM
KICHIJI VG-1 WA-GYUTO OCTAGONAL MAGNOLIA HANDLE 210MM
KICHIJI JOSAKU YANAGIBA 270MM OCTAGONAL MAGNOLIA WOOD HANDLE
KICHIJI KASUMI DEBA 180MM ROSEWOOD HANDLE
KICHIJI JOSAKU EDO USUBA 180MM MAGNOLIA WOOD OCTAGONAL
KICHIJI LEFT-HANDED JOSAKU YANAGIBA 270MM ROSEWOOD HANDLE
KICHIJI LEFT- HANDED KASUMI DEBA 180MM MAGNOLIA HANDLE
Thank you for reading!
Tomomi