Ultimate Guide to the Top Japanese Knives by Region, Part 1

This article provides a thorough overview of Japanese knives, detailing their craftsmanship and history. Part 1 covers knives from the renowned regions of Sakai, Seki, and Tsubame-Sanjo, highlighting their unique features and techniques. Discover the unique qualities of these knives and why they are favored by chefs and cooking enthusiasts!

In Part 2, we focus on knives from the Japanese prefectures of Tosa and Miki, known for their distinctive styles and craftsmanship. 

Table of contents:

1. Japanese Knives from Sakai City, Osaka Prefecture
2. Japanese Knives from Seki City, Gifu Prefecture
3. Japanese Knives from Tsubame-Sanjo, Niigata Prefecture

Japanese Knives from Sakai City, Osaka Prefecture

Sakai City, located in Osaka, is renowned for its centuries-old tradition of Japanese style knife making. Here, some of Japan's most skilled craftsmen forge high-quality knives that are highly prized. Due to the meticulous craftsmanship, Sakai knives tend to be more expensive. These knives are celebrated for their exceptional sharpness and durability, making them a favorite among professional chefs. Sakai is one of Japan's three great knife production regions, with a remarkable 98% share of domestic professional chef use.

Sakai’s history of knife making 

The knife industry in Sakai has been around for over 600 years. While blacksmiths from Kaga Province (now Ishikawa Prefecture) did contribute to the industry in the 15th century, the roots of Sakai’s forging techniques actually go back even further, to the 5th century, when ironworkers making tools like hoes and plows helped develop local forging technology.

In the 16th century, the industry really took off with the arrival of guns and tobacco from Portugal. Sakai began producing firearms and tobacco knives, but it was their culinary knives that became particularly renowned. During the Edo period (1600s-1800s), Sakai gained a reputation for crafting high-quality knives, especially for cooking, and held a monopoly on tobacco knives for a time.

By the end of the 17th century, Sakai had developed its famous single-edged knives, although it’s important to note that their double-edged Japanese kitchen knives are still highly regarded today. Sakai remains a center of knife-making, known for both its craftsmanship and its rich history.

Recommendations for Japanese style knives produced in Sakai

Our selection of Japanese style knives crafted in Sakai spans the all-purpose Santoku to the special-purpose Nakiri.

• Santoku
• Santoku VG-1 Ceramic Dragon Handle
  
  Point: This chef’s knife is made of stainless steel VG-1 with a unique polished ceramics dragon handle, expertly crafted by Yoshinobu Yamawaki, a seasoned artisan with 41 years of experience.

• Gyuto
• Gyuto Blue Steel #1
  
  Point: This Gyuto knife features a Kurozome finish, which provides a distinctive black charcoal layer on the blade. Similar to the Kurouchi finish, this dark gray layer not only enhances the chef knife's visual appeal but also adds a layer of durability.

• Bunka
• Bunka Blue Steel #2 Chokin
  
  Point: This limited edition Bunka knife features a Chokin-style wave crashing into Mt. Fuji, carved with 24-karat gold by craftsman Asamura Takao, who has over 50 years of experience. Each knife is meticulously polished for over a year.

• Nakiri
• Nakiri White Steel #2 Chokin
  
  Point: This Nakiri knife features craftsman Asamura Takao's Chokin-style illustration of a snake adorned with sakura flowers, carved with 24-karat gold and polished for over a year. 

• Deba
• Deba Blue Steel #2
  
  Point: This Deba features a Suminagashi finish, a stunning collection of marbled patterns on the blade that change with each sharpening.
  
  Only the most skilled artisans can create these intricate designs, combining beauty and top-notch performance in every knife.

Recommendations for specialty Japanese knives produced in Sakai

While our chef's knives are exceptional and a testament to Sakai’s legacy of precision and excellence, we also commission a diverse range of specialty knives tailored to various culinary needs. 

• Sakimaru Takohiki
  
  Point: This Japanese style knife combines features of the Yanagiba and Takohiki knives. It has a straight top part of the blade, like the Takohiki, and a slightly curved edge, like the Yanagiba. The tip of the Sakimaru Takohiki looks similar to a Katana sword. This design makes it look like a mix of the Yanagiba and Takohiki, and it’s used for similar tasks as both of these knives.
  

• Yanagi Kiritsuke
  
  Point: The Yanagi Kiritsuke is heavier with a wider blade and thicker spine than other Yanagi knives. Its pointed tip helps balance the knife, making it suitable for smaller workspaces.
  

• Takohiki
  
  Point: The Takohiki is a type of Japanese kitchen knife from the Kanto region, used for tasks similar to those of the Yanagiba. Its straight tip is good for cutting octopus tentacles, and its flat tip is also handy for lifting and moving sliced fish from the cutting board to the serving plate.

Japanese Knives from Seki City, Gifu Prefecture 

Located in Gifu Prefecture, north of Nagoya, Seki City is a prominent knife manufacturing hub. While it has a long history in sword production, it is now famed for its mass-produced stainless steel knives. Seki City is recognized worldwide for the sharpness and reliability of its knives, including high-quality pocket knives and scissors.

Seki City has been known for making fine blades for about 800 years. During the Kamakura period (1185–1333), a swordsmith from Yamato (now Nara Prefecture) moved to Seki, which was then part of Mino Province. This swordsmith set up a workshop and later helped establish Mino-den during the Nanbokuchō period (1336–1392). Mino-den became one of the five famous schools of Japanese sword making. These swords were highly valued by samurai because they were strong, reliable, and sharp.

Recommendations for Japanese style knives produced in Seki

• Santoku
• Santoku VG-10
  
  Point: This knife's blade has round hammer marks from the hand-forging process, which not only adds a unique look but also helps keep food from sticking to the blade.

• Gyuto
• Gyuto AUS-10
  
  Point: This knife is made of AUS-10 steel, which is known for being easy to sharpen, making it a great choice for anyone who wants to maintain a sharp edge without much effort. It can be sharpened using a variety of tools, from sharpening stones to other common sharpening materials, allowing for flexibility in how you keep the blade in top condition.

• Bunka
• Bunka VG-10
  
  Point: This Bunka’s Magnolia wood handle is finished with a black Ishime-Kanshitsu process, which creates a stone-like texture. This intricate process involves applying Urushi powder, rubbing charcoal to refine the texture, and layering lacquer for durability, culminating in a final silver lacquer. This three-month process results in a unique, textured finish with striking colors and details.

• Nakiri
• Nakiri AUS-10
  
  Point: This knife offers a great balance of qualities, including excellent edge retention, toughness, and hardness, which means it stays sharp longer and can handle heavy use. It also has strong corrosion and wear resistance, making it durable and less prone to rust or damage, even with regular use.

• Deba
• Deba AUS-8
  
  Point: AUS-8 is a budget-friendly Molybdenum stainless steel. Knives made from this steel are ideal for less experienced users because they are reasonably priced, easy to sharpen, and offer good corrosion resistance, making them practical and low-maintenance for everyday use.

Japanese Knives from Tsubame-Sanjo, Niigata Prefecture

The Tsubame Sanjo area, encompassing Tsubame City and Sanjo City, has a storied history in metalworking dating back to the Edo period. Despite its tranquil streets, this region is a powerhouse in cutlery production. Tsubame Sanjo is renowned for its high-quality knives, tableware, and other metal products. Notably, the cutlery used at the Nobel Banquet is manufactured here, showcasing the area's esteemed craftsmanship.

The Shinano River, which is the longest and one of the fastest rivers in Japan, cuts through the Tsubame-Sanjo region. The river often flooded, making farming difficult. After severe flooding and famine in the early 17th century, Otani Seibei, the government official in charge, brought blacksmiths from Edo (now Tokyo) to teach local farmers metalworking. They specifically taught them how to make wakugi, which are Japanese nails used in building houses, temples, and castles, including the Ise Jingu shrine in Mie Prefecture.

In the 17th and 18th centuries, large fires in Edo increased the need for wakugi, boosting Tsubame-Sanjo’s reputation for high-quality ironwork. At the same time, improvements in flood control allowed farming to grow in Niigata and across Japan. As a result, craftsmen began making farming tools like scythes, sickles, and saws, and those skills eventually evolved into today’s cooking knives.

Tsubame-Sanjo is where our line of distinctive turquoise and green handles are produced. Created by the up-and-coming craftsmen, Nigara Forging, the handles are made with crushed turquoise from Aomori Prefecture. On the body of the handle, there are also metal rivets surrounded by gold and copper detailing.

Recommendations for Japanese style knives produced in Tsubame-Sanjo

• Santoku
• Santoku SG-2
  
  Point: SG-2 is a powder steel that provides knives with exceptional edge retention, meaning they stay sharp for a long time. On top of that, the steel is easy to sharpen, making these knives even more convenient to maintain and use.

• Gyuto
• Gyuto SG-2
  
  Point: Damascus knives are made by layering different types of steel together. The core is made from hard steel to keep the blade sharp, while softer steel layers cover both sides. These layers are fused through forging, not plating or gluing. As the blade is forged, the layers create a unique and intricate ripple pattern that becomes more detailed and beautiful over time.

• Bunka
• Bunka SG-2
  
  Point: These sword-shaped knives have a straighter, wider edge than a Yanagi, making them ideal for cutting vegetables, and a longer blade than an Usuba, which makes slicing fish easier. However, the Bunka style requires more skill to use properly, especially compared to other traditional Japanese knives. Historically, these knives were used by head chefs as a symbol of their status.

• Nakiri
• Kiritsuke Nakiri SG-2
  
  Point: The knife’s edge retention is already quite good, but it’s also easy to sharpen, which makes it even better. With proper care, you can expect this knife to be a reliable tool in your kitchen for many years.

• Deba
• Deba Pure-Molybdenum
  
  Point: We recommend this knife because it's made entirely from stainless steel, including both the blade and handle, making it dishwasher-safe for easy cleaning without damage. It’s a great option for home cooks who want a low-maintenance tool with a lot of history.

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