Sakai Kanetaka, from Sakai City, Japan, has a rich knife-making history rooted in the 16th century. Originally crafting samurai swords, the artisans transitioned to kitchen knives as demand shifted.
Known for hand-forging, Sakai Kanetaka uses traditional techniques like forge welding and differential tempering to create durable, high-quality blades. They use premium materials, including high-carbon steel, ensuring sharpness and longevity.
Sakai Kanetaka also preserves traditional skills through apprenticeships and workshops, ensuring the continuation of this esteemed craft.
A Nakiri knife（ 菜切包丁) is a classic Japanese-style knife that used for handling vegetable which has a double bevel edge, commonly used for slicing, dicing, and chopping vegetables. Its main feature is its straight blade, which encourages a specific style of cutting. A Nakiri’s blade would sit flat on the chopping board to mince, chop, dice, and slice vegetables. a Nakiri knife is also excellent for cutting fruits. The most common blade length is 165mm, which every home should have one.
