The Art of Sakai Kitchen Knives Loved by Chefs

Sakai Traditional Crafts Museum

(Sakai City, Osaka Prefecture)

【Hochou（包丁）】refers to a kitchen knife used for cutting ingredients in cooking. Kitchen knives have evolved uniquely in Japan, with a variety of specialize knives developed for different types of ingredients, such as vegetable, fish and meat. When cutting fish, there are specific knives for tuna, horse mackerel, clams, salmon, octopus, eel, crab, pike conger, and more.

There are three major cities in Japan known for producing kitchen knives. One of them is Sakai City in Osaka Prefecture. The history of knife production in this area dates back to around the 16th century, during Europe’s Age of Discovery. Sakai flourished as a trading port where cultures from around the world converged. The town’s merchants and skilled craftsmen eagerly embraced new cultures and trends. A Portuguese missionary described it as “the Venice of Japan” due to its autonomy and the moats that surrounded it.

During this period, tobacco was introduced to Japan from Europe. The custom of smoking with a Japanese kiseru (smoking pipe) spread across the country. People finely shredded tobacco leaves and packed them into the tip of the long, slender pipes to smoke. The blacksmiths of Sakai recognized this new custom and began manufacturing specialized knives for cutting tobacco leaves. These knives were exceptionally sharp and soon established the Sakai brand as a mark of quality. As time goes on, the craftsmen began to manufacture kitchen knives as well leveraging their skillful techniques.

The sharpness of knives is created by skillful craftsmen of artisans working with steel, fire and water. A steel bar is heated in a glowing furnace and hammered repeatedly sending sparks fly to shape it into a knife. The red-hot steel is then quenched in water with a sizzling schwa sound to harden it.

Afterward, the blade is sharpened using several grinding stones to refine its edge and straighten any deformations. This process enhances the blade’s temper pattern, making it stand out.

The backside of the single-bevel knives is slightly curved inward, creating a insensible gap between the blade and the ingredients, which helps prevent them from sticking. This structure helps them exceptionally clean cut ― something that cannot be processed by mass production but only through the skilled work of craftsmen. Finally, a handle is attached, and the knife undergoes final adjustments before completion.

Sakai kitchen knives are loved by many professional chefs, from Japanese to European cuisine. They say that using sharp knives is essential for serving the finest dishes. The sharpness affects the texture of the ingredients when they reach your mouth. These knives are also admired for their artistic beauty, which captivates restaurant guests when used at a face-to-face counter.

The Sakai Traditional Crafts Museum showcases a variety of knives and the process of making a kitchen knife. You can also find the best fit knife for your cooking from a selection of Sakai kitchen knives at the museum store.

Please visit the official website Sakai Traditional Crafts Museum.