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Japanese knives loved by chefs around the world

Craft, Culture2015.10.01

These knives made in Japan have been attracting the attention of many chefs around the world. The biggest reason is their sharpness. Compared to other kitchen knives manufactured in many countries, Japanese ones are much sharper and easier to use.
Now, Japanese knives are manufactured in various places in Japan. Among them, the local brand "Sakai Uchi-Hamono (Sakai Hamono)" which are made around Sakai, Osaka, are especially famous. "Sakai Uchi-Hamono" has a share of over 90% when it comes to business knives used by professionals. Then, why have Sakai knives been actually gaining popularity among professional chefs? This time, we are going to introduce "Sakai Uchi-Hamono".

Traditional techniques
Forging techniques developed in Sakai

In order to produce durable and sharp knives, forging skills are essential. It's said that iron working was brought to Sakai between the middle of the 3rd and 7th century. For the construction of the tomb of Emperor Nintoku, engineers were gathered from all over Japan. They remained in the area, and built up the foundation of today's forging techniques. And it was around 1336-1573 that knife-making started in Sakai. At the time, swords and arms using tamahagane (high quality metal) were widely produced with a technique called "tatara iron making method". Then, at the end of Muromachi period, tobacco knife manufacture, for knives used to chop tobacco leaves, began. After that, the demand of tobacco knives reduced, and finally kitchen knives came to be actively made. Sakai has a sea rich in seafood and it used to be known well for its Japanese seabream. In the Edo period (1603-1868), the deba knife was invented to cut and trim fish, and Sakai kitchen knives gradually spread throughout Japan.

The experienced skills of craftsmen,
which create world-renowned high quality knives

The manufacturing techniques of Sakai knives, that have developed over a long history, have been handed down by craftsmen for generations. In Sakai, knives are made by a division of labor. There are roughly 3 processes; forging, sharpening, and attaching a handle. Each craftsman works hard to make one knife.
By using a furiously burning fire and a hammer, craftsmen forge the steel which is the main material of the knife. They hammer the steel while carefully asserting with their eyes a temperature difference of only 10 degrees. And then, grinding techniques give Sakai knives great sharpness. The excellent craftsmen have a keen insight into each knife, and change the way they grind them depending on their features. The quality of knives is decided by the skill of craftsmen. Finally, the handle is attached to the blade and a Sakai knife is completed. In this way, by combining the best forging and grinding techniques, Sakai knives with an excellent sharpness are born.

You will know the reason why you can't part with it.
Sakai knives made using experienced skills

Like this, "Sakai Uchi-Hamono" knives are born out of the dedicated work of craftsmen who have traditional techniques. For professional chefs, knives are equal to their lives. Also, they are the essential tool for cooking even at home. The sharpness of a knife is said to have a great effect on the taste of dishes. In Sakai, not only traditional knives for cooking Japanese dishes, but also Western knives that were developed after their introduction are produced. Moreover, you can choose from various materials such as steel and iron which are a little bit more difficult to clean, and rust-resistant stainless steel. Experience the sharpness and convenience of "Sakai Hamono" that is loved by many people around the world over generations.

To commemorate their sale at WOAH! JAPAN, and to celebrate this opening, we are selling special limited products (only 10).
Try these excellent knives that Japanese craftsmen carefully produced.

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