Sakaiuchi Knives（堺打刃物）

The city of Sakai in Osaka is home of these blades that have gained national fame under the name "Sakaiuchi". These knives cut so well, in fact, that over 90% of professional chefs in Japan use them.

Sakaiuchi blades have a history that covers over 600 years. They began in the late 16th century with the advent of "tobacco knives" which were produced chiefly in Sakai City. The Tokugawa Shogunate bestowed a seal on them approving of their quality, and their reputation began to spread throughout the country. They soon began to be sold exclusively, and by the Edo Period knives created for all different purposes and uses were originating from the area.

The process of creating a Sakaiuchi work begins by forging the metal together that will create the base and edge of the blade. The metal used in the base is extremely malleable, while the metal used in the edge is tempered with carbon, and therefore very hard. This use of opposing types of metal creates a very high quality blade that does not bend or break, and keeps an extremely sharp edge. These various qualities are what have kept the name "Sakaiuchi" popular throughout the years.