Sakai UchihamonoSakai Forged Blades

Gun, cigarette were transmitted by middle part, Portuguese of the 16th century. Because "cigarette kitchen knife" which ticked away tobacco leaves came to be made in Sakai in the latter half of the 16th century, and Tokugawa shogunate government gave Sakai seal of quality proof called "hallmark" and admitted monopoly, the sharpness and fame of Sakai knife opened to whole country each place.
In the middle of Edo era, kitchen knife appeared, and various kitchen knives came to be made afterwards.

Guns and tobacco were introduced into Japan in the middle of the 16th century by the Portuguese. By the end of that century, small tobacco knives were being forged in Sakai and the Tokugawa Shogunate awarded the forgers of Sakai a special seal of approval and guarantee of their quality.
Sakai was also granted exclusive selling rights and the reputation of the cutting edge of Sakai Uchihamono spread throughout the land as a result. Then in the middle of the Edo period (1600-1868), the deba-bocho or pointed knife appeared and was followed by knives of every description, mainly used in the preparation of food.

Japanese cooks have a complete range of kitchen knives for every purpose and most of those are said to have Sakai Uchihamono. The special feature of these knives is the finely ground edge and point and their reputation is as good as ever.

  • Notification

    skills and techniques

    Heat shear steel in furnace, and molding of ear of kitchen knife and scissors depends to hit mallet; beat and hit, and perform wide geosurukotoniyori.

    Quenching is thing by the next technique or technique.

    When it is on this fried kitchen knife, you perform, and quench "soil holder".

    When it is to kitchen knife except this fried kitchen knife and scissors, you perform "mud coating", and quench.

    When is on this fried kitchen knife, "meet, and take"; osurukoto.

    "Smoke" rust prevention of foot of scissors; or is thing by "reach puberty".

    "Blade charge account," "grind" and "finish" are things by manual labor.

    Raw materials

    Assume material to use carbon steel or iron and carbon steel.

    Pattern being made of wood.

  • Work scenery

    Process 1: Blade gold (steel) charge account

    On heated ground iron, we repeat money of blade which we added powder which mixed boric acid to (steel), and, in addition, forge welding does heat of approximately 900 degrees.

    Process 2: Forming

    We heat main unit that we beat and extended to 600 degrees - 700 degrees more and we hit and postpone and fix in form as kitchen knife.

    Process 3: Cool down

    After having heated up to 700 degrees - 800 degrees to soften blade iron (steel), and to peep at inside distortion, we cool naturally.

    Process 4: Wild concrete facing

    We train at normal temperature more to bury mallet trace which we pass and occurred in the case of forging between heat and Beto hole, and to flatten.

    Process 5: We cut out and turn

    We match kitchen knife which we finish and sounded with form and cut off extra part.

    Process 6: We print and turn

    We sharpen burr and unnecessary part which we cut out and occurred in the case of mawashi with grinder and drop and we rub with file more and get fixed.

    Process 7: Mud coating

    We paint kitchen knife with mud to cool off at the time of quenching equally early and dry by rear residual heat of furnace well.

    Process 8: Quenching, grilled return

    After having heated up to 750 degrees - 800 degrees to raise the hardness of blade iron (steel), enter water and quench. Furthermore, we cool naturally after having heated up to 180 degrees - 200 degrees to keep tenacity and strength to blade iron (steel).

    Process 9: Blade charge account (polish)


    Wild grind → mumi polishing → Skewness collecting → Flat grind (we decide heiken, thickness of kitchen knife) → Skewness collecting → Flat polishing (we polish in whetstone and make eyes small) → You bundle up, and enter (you repair torsion of kitchen knife) → We polish book (we attach cutting edge of kitchen knife) → Skewness collecting → Edgeless sword (we attach temporary blade) → Skewness collecting → We polish the other side (we polish the other side of kitchen knife and acquire hollow definitely) → Back buff expectation (we make "eyes" which we sharpened small in whetstone) → We polish blade (we thin blade which we temporarily attached) → Buff finish (we make eyes small more) → It is color of blade → mokuto expectation (we take a look in whetstone of tree) → Verge pull () → wet wiping → oil wiping (rust preventive) → skewness collecting → finish which takes) → blade grind → back push → child blade alignment (burrs to shade off with powder which we worked out with powder of "oak" deshinogiotsukeru → shumokuto expectation → haze shading off (whetstone using rubber, and touches the last blade
    By work of grind like above 27, we are finished on sharp kitchen knife


  • Close-up

    Arm of chef becomes fire and art of steel

    We visited workshop of Master of Traditional Crafts Ichiro Morimoto of knife grind. Iron powder and smell of glue to drift when we open door remind of back alley of former downtown area. We sounded clogs around clang-clang, and the person appeared.


    We handle knife grinder of rotating at high peed

    "Step feels wooden clogs with high supports of paulownia to be warm. In work, whetstone always comes together with water. Because floor always gets wet, this height is just right, too." Five knife grinders including this grind use for wild grind form a line in workshop of Morimoto. Big electric knife grinders more than 90 centimeters in diameter make a loud sound and turn. We polish knife as if taking on the whetstone. Process advanced, and higher-pitched metallic sound was added. Water is put to polish, and to take heat by friction under the plane. We understand meaning of wooden clogs with high supports which Morimoto wears well. By metal and the height of the ceiling and water of floor, foot gets cold. Hot water was filled drum put on the oil stove with. Morimoto got wet with rust prevention liquid and washed hand which became cold with the hot water quickly and advanced to the next process. We polish, and random wound is turned on at opportunity. If "there is not this wound, friction becomes strong, and knife is attracted and is dangerous. We order this hatchet to damage in consultation with Kajiya." It was difficult thing which wound that seemed to be turned on at random was not added to without experience.

    Clogs of step are individual

    Kitchen knife with all thought of chef and knife craftsman

    Handmade kitchen knives are all different one by one so that human faces are different by one. It is said that we can polish only approximately 20 per day when it becomes sashimi kitchen knife for chef. We use many kinds of knives for Western food. However, Wabocho for Japanese food has fewer kinds than Western kitchen knife. This is because it can play tricks with one kitchen knife in various ways as Japanese is skillful. Many requests from chef are warm by just that much and are delicate. Both hearts to want to meet contemplation as own chef to want to finish just as wanted and the thought bring about kitchen knife having the artistic skill of one.
    We put hand in the cold water directly at stage of finish and polish in whetstone. "Coldness of this level does not matter much. Because ice formed on the surface in our youth." Wild chervil, wild chervil, wild chervil ... kitchen knife begin to shine while raising unique sound. It is the last stage of knife grind. Morimoto became earnest expression. Kitchen knife added to brightness more while light of incandescent lamp shook.

    We polish to be stable, and to be able to polish, and steering wheel is on on the opportunity

    Knife is not weapon

    "Recently dangerous case using knife happens and is disappointed. But the knife is not dangerous article. But it becomes great weapon when we get a wrong how to use. Therefore even cutter did not give thing dangerous at school an age when we felt sad as for what was considered to be kitchen knife = danger unitarily ago to keep away from child. But at last it is said that we are going to say to use and changed after recently having learned the risk and convenience of knife. By "visit to society of local industry, primary schoolchild came to visit this studio. I have you experience as much as possible. Though there is thing called "feeling" that has, and was born, as for the human being, there is power to acquire new thing so as to be young if young. Therefore it is worth having come here if we have you take in with body not reason. And we mention the history of Sakai and want you to be interested in traditional industry by experiencing. We are glad if successor is born more and more by doing so."

    Morimoto who knew everything about knife thoroughly. In front of whetstone of finish

    Soul of many craftsmen enters one kitchen knife

    Specialized craftsman is engaged in every processes such as "fire polishing" "grinds" and is made with knife filled with original feelings. We thought that it had profound charms too much to put these in order as simple chopper. "Recently we came to stand in kitchen a little. When it actually uses kitchen knife, this is because it understands request for kitchen knife from Itaba well. Even if we lower fish to three pieces and we cut vegetables neatly and say ... dishes, of course to use kitchen knife. Therefore there is not guarantee of taste." We said so and laughed slightly shyly.

    It is said that we assign grind of kitchen knife to own hair and check

    • It is ax to damage for friction in grind plane

    • We polish, and various size is in plane





Industrial art object name Sakai Uchihamono
Phonetic symbol Hit boundary; of pike conger
Classification of industrial art object Metalworking product
Main product Kitchen knife
Main production area Osaka / Sakai-shi, Osaka-shi
The designation date March 5, 1982

Contact information

■local production associations

Association of Sakai knife commerce and industry cooperative association society
1-1-30, Zaimokuchonishi, Sakai-ku, Sakai-shi, Osaka
Sakai Kyoto Museum of Traditional Industry
TEL: 072-233-0118
FAX: 072-238-8906

■Associated exhibit space, facility


Kitchen knife of chef has kitchen knife depending on use equal in various ways so that most are said to be Sakai Uchihamono. It features the whetted point of a sword.

There are Sakai knives for every use, as evidenced by the fact that most chefs use one. Their common feature are the well-sharpened edges.

How to make

As for the Sakai Uchihamono, the feature is that we do forge welding and make metal and blade iron. As for iron becoming metal, shear steel becoming the point of a sword with extremely soft steel quenches with steel which carbon was included in a lot, and it is the firm point of a sword. As soft metal joins to the hard point of a sword and is forged, we are sharp well without turning without compromising.

Sakaia uchihamono is characteristically made by welding together soft steel (jigane) and hard steel (hagane). The iron to be made into “jigane” is a very soft steel while the steel used for “hagane” contains a great amount of carbon and has been hardened by tempering. Since the hard hagane and the soft jigane are forged together, the knife will cut well without bending nor breaking.

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