Tratidional Style

Blade Design
  • Blade Alignment

    The straight alignment and construction of a blade is a basic process that goes into making a proper knife that assures the ease of handling. Properly aligning a blade requires a craftman's patience.

  • Ago-Migaki

    The spot where a chef's fingers meet the metal of a blade is called the "Ago". This ergonomic design is used to make it easier for a chef to use his or her knife

  • Water Resistance

    Building a handle to be water resistant is a necessary process when contructing a knife. This process keep the wood from expanding due to water and keeps the handle from cracking.

  • Ergonomic Design

    An ergonomically designed handle creates a comfortable ago-migaki (heel) of the knife to best assist a chef and improve his or her stamina while at work.

  • ● Hand Forging

    Details about the fordging process are coming soon.

  • ●Our Craftspeople

    Blacksmiths: Keijiro Doi / Kenji Togashi / Ituo Doi / Suogo Yamatsuka
    Craftsmen: Yukinori Oda / Suogo Yamatsuka / Mitsuo Yamatsuka / Hirotsugu Tosa

The History of Traditional Kitchen Knives

In the 16th century, the city of Sakai was called the Venice of the East and became prosperous as the center of trade between Japan, China, and South Asia with the largest commercial district in Asia. Later, the golden days of the city of Sakai were passed down from generation to generation, which formed the basis for the saying "Everything appears first in Sakai." The origin of Sakai's knives can be traced back to the construction of the Nintoku Mausoleum (Tomb of Emperor Nintoku), which is famous for being the world’s largest keyhole-shaped burial mound. At that time, a vast amount of hoes and harrows were needed for the large-scale construction. To manufacture such tools, blacksmiths came from throughout the nation to settlements in the area. During the Tempo era, tobacco from Portugal became popular. As a result, demand for the knives used to cut tobacco leaves increased. Consequently, blacksmiths in Sakai started to manufacture knives. The quality of the knives was recognized by the Edo government of that time, and the knives were authorized as proprietary products of Sakai. The knives were sold throughout the nation and carried the engraved stamp "Sakai Kyoku." Later, when production of tobacco became mechanized and the demand for tobacco knives declined, blacksmiths started to manufacture such kitchen knives as the Deba, Yanagiba, and Usuba, which are used by cooks throughout the nation. The traditional manufacturing methods and excellent skills of the craftsmen led to the knives being designated as a traditional art in 1982.


Akazawa Cultery LTD,.

〒590-0907 Ōsaka-fu, Sakai-shi, Sakai-ku, Midorichō, 3丁126−2

Akazawa Cutlery LTD,.