Sakai

Sakai’s history as a bladesmithing center is usually traced back to the 16th century, when Portuguese traders introduced tobacco to Japan along with the technique for making the specialized knives used to shred tobacco leaves. Local smiths in Sakai — already skilled metalworkers — applied that know-how to produce blades of exceptional quality, and their reputation grew from there.

That reputation was formalized during the Edo period, when the shogunate authorized Sakai-made blades to carry the “Sakai-kiwame” stamp, a mark of quality that boosted the city’s standing and the market value of its knives nationwide. In 1982, “Sakai Uchihamono” (Sakai forged blades) was officially designated a Traditional Craft Product by Japan’s Ministry of Economy, Trade and Industry, and “Sakai Uchihamono” / “Sakai Hamono” are registered as regional collective trademarks.

A defining feature of Sakai knife production is its division of labor: forging, sharpening, and handle-fitting are traditionally handled by separate specialist artisans rather than a single maker. Mastering the forging step alone is said to take ten to fifteen years or more. This contrasts with Seki, Japan’s other major cutlery center, which is better known for mechanized production of Western-style double-bevel knives — Sakai has stayed closer to hand craftsmanship, particularly for professional single-bevel knives like yanagiba and deba, and for honyaki (single-piece steel) blades, considered the most technically demanding knives to make.

Today, Sakai holds a dominant share of Japan’s professional knife market, especially among sushi chefs and other culinary professionals who rely on single-bevel blades.