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Sakai knives

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Japanese knives

Japanese knives have a cult following by chefs all over the world. There are many brands and famous artisans that have a long history of cutlery making.

Many people travel to Japan to purchase the perfect knife, and they also do the rounds of international fairs too. If they are well-maintained they can last a lifetime, as Osaka resident and Japanese teacher Emi Sakude finds out.

Read her blog about her changing to a local speciality, the Sakai knife! You can read this blog easily and practice learning Japanese Kanji too.

Listen to the blog on the YouTube video. And use this great Japanese learning tool.

Sakai knives









To listen to this blog, please watch our Youtube video.







Sakai knives

What kind of kitchen knife do you use? Until now, I was not particular about the this, but during this Corona pandemic the opportunities to cook have increased and I thought about using a better quality kitchen knife, so I resolutely bought a new knife. In the metropolis of Osaka where I live, there is a locality famous for its cutlery production called Sakai city. Have you heard of this? And apparently 90% of domestic chefs use Sakai knives! And with the Washoku Japanese cuisine boom, chefs all over the world have taken notice of these knives.

The cutlery production in Sakai city has a 600 year history, and it started when it earned recognition for “being of good quality” from the Edo shogunate and from then its popularity spread all over Japan. They are all each hand-made by the handiwork of an artisan. Sakai knives are made of iron, so they rust easier than steel and the blade can be chipped easily so they require a lot of maintenance, but if you take good care of them, they last a lifetime, and it is said that the taste of the food changes according to the way it is cut. With sashimi and similar soft food ingredients, the knife cuts so swiftly that the flavor of the ingredient stays inside and the texture is above none. I love my my Sakai knife because its cutting quality is so good and it is so easy to hold, it is different to any knife that I have had before.

In Sakai city, there is a cutlery museum, when the Corona pandemic dies down, please come and visit it.

こだわる be particular about 《trifles》, stick to 《formality》

思(おも)い切(き)って daringly; boldly; resolutely; full fling

刃物(はもの) edge tool; cutlery; cutter; cutting tool

産地(さんち) locality, producing area

~をきっかけに~ taking advantage of…, with 《this》 as a start

手仕事(てしごと) hand work

一生(いっしょう)もの something that will last a lifetime (esp. high-quality products)

うまみ taste; flavor.

切(き)れ味(あじ) cutting quality


Hajimemashite! I am Sakude Emi. I live in Osaka, Japan's second largest city, with my daughters, son and my Brazilian husband. My hobby is cooking, especially dishes from around the world.

My husband and I often talk about how much misunderstanding there is in the world between individuals and between nations. We feel it is these misunderstandings that block smooth human relations. I would like to do what I can to unravel these knots of misunderstanding.

If there is anything you'd like to ask me, even if it's not connected to learning Japanese, please feel free. Let's do our best together. Ganbarou

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Guest Saturday, 27 November 2021