Sakai, Osaka is one of Japan’s most prestigious knife-making regions. Its storied history and many artisans have culminated in hōchō (kitchen knives) used by chefs worldwide in professional restaurants and home kitchens. Join us as we take a closer look at Sakai knives, the reasons for their popularity, and some of the city’s premier knife-making businesses. Read until the end for a special project and a chance to add these tools to your collection.
What is Sakai, Osaka’s knife-making history?
While the overall techniques for Sakai knife-making come from sword-makers in the Heian period (794-1185), the history of this craft goes further back. When Emperor Nintoku died in 399, a kofun (keyhole-shaped burial mound) needed to be built. A group of blacksmiths settled in the city to create new iron tools and technology for the Daisen-ryo Kofun’s construction. Their methods were passed on and refined by later generations.
When Portuguese trading ships arrived in Japan in the 16th century, artisans created special knives for the introduced gunpowder and tobacco. Bearing the mark “Sakai Kiwami”, they quickly spread across the country, eventually leading the Japanese government to recognize the city’s knife-making as a traditional craft. You can learn more about this history at the Sakai Traditional Crafts Museum and Knife Shop.
Why are Sakai City knives so popular?
Most Sakai City hōchō today are still made by hand using a three-step process once used by swordsmiths. First, iron and steel are welded together, heated, and hammered out to create the base of the knife. Next, the blade is sharpened numerous times and polished to create the edge. Finally, the handle is engraved with the maker’s signature and/or seal before being attached to the metal portion.
These methods result in a single-edged blade that can cut through different ingredients, from the softest to the toughest, and still not lose its sharpness. Due to the blade’s angle, it quickly and smoothly slices away without damaging the product or losing its flavor or texture. For these reasons, Sakai hōchō can be found in many professional kitchens in Japan and other countries worldwide.
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What are some famous knife companies in Sakai, Osaka?
Sakai Takayuki
A city staple for over 600 years, Takayuki’s hōchō are used by around 90% of Japanese chefs. Not only that, but the company also runs the Sanpo Factory to train artisans who will take over leadership in the future. Takayuki’s most popular products include the all-rounder Gyuto, stunning 33-Layer Damascus, and tougher Guren blades.
Jikko Knives
Since 1900, Jikko Knives has prided itself on expert craftsmen and products that increase the ease and enjoyment of cooking. In addition to its all-purpose single-edged blades, it offers Japanese and Western-style items. Potential customers can also see and touch them in person at the showroom and main factory in Sakai.
Sakai Ichimonji Mitsuhide
Founded in 1953, Sakai Ichimonji Mitsuhide is one of the few companies with over 2000 hōchō. It makes Western and Japanese products, including the prized Honyaki Mirror Finish Yanagiba Knives. It also offers complimentary services: engraving, sharpening in-store, and special Japanese-style wrapping.
The ZAKU Knife: A Special Collaboration!
If you’d like a Sakai hōchō of your own but can’t travel to Osaka, you’re in luck. Ichigo has teamed up with artisans to bring them to you! These stainless steel ZAKU blades are versatile and easy to handle. They come with beautiful Damascus and Tsuchime finishes, and the wa (traditional Japanese wood) handle has the word Akatsuki (daybreak, dawn) carved into it. You can order the Gyuto knife, Petty knife, and add-ons like knife sheaths.
Research and development started in October 2024, with the Kickstarter officially launching in March 2025. Production of the first batch of knives started in April, with shipping in the middle of May, and a second batch has been announced due to high demand. Check out the list of prices and shipping fees if you’re interested. Consider becoming a donor and backing this project to unlock more rewards. Don’t miss this chance to get your very own ZAKU Knife!
Why should you try Sakai City’s knives?
Sakai City’s high-caliber hōchō can chop different ingredients, whether fish or vegetables, without dulling as quickly as their counterparts. Their versatility and durability make them perfect for chefs of all levels. Also, these blades are forged using techniques previously used by master swordsmiths. Buying a Sakai knife doesn’t just support the company financially; it also shows appreciation for the talents and passion of everyone involved.
Sakai, Osaka, boasts artisans who create knives with great skill and pride. Crafted through methods passed down by previous generations of forgers, these blades perform various tasks without sacrificing time, ease, or taste. Thanks to a special collaboration, Ichigo aims to bring ZAKU knives to cooks worldwide so they can feel like professional Japanese chefs. Have you tried Sakai hōchō before? What type? Share your experience with us below.
Sources
- Takahashi Kusu. “Manufacturing Process of Sakai Knives“.
- Jikko. “Types of kitchen knives“.
2 Responses
The fact that multiple knife companies in Sakai still prioritize artisan skills over mass production really stood out to me. It’s so impressive to see that kind of craftsmanship maintained in today’s world — it really shows why Sakai knives have such a strong reputation.
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