The world of Japanese knife
Sakai, where our factory is located, is famous for producing high quality Japanese knives called "Sakaiuchi"
The uniqueness of Sakaiuchi knives Most of the knives used by Japanese cooks are said to be from Sakaiuchi.
There are many different types knives manufactured for use in food preparation.

History
The unique way of making Sakaiuchi is anealing base steel and blade steel
The Portuguese introduced guns and tobacco to Japan in the latter half of
the 1600's. This lead to the invention of a apecial knife, in Sakai, for the
cutting of tobacco. The Tokugawa goverment granted Sakai the monopoly to
produce knives with the qualification called "Kyokuin". After that, the
reputation of the knives in Sakai spread throughout Japan.
In the middle of Edo era, many different types of knives were produced.



Process of making Japanese knives(Kata-ba-haganetuki-houcho)
1) Heating process
1.Hagane-kiri
1. The blade steel is shaped and cut it into the correct amount for the knife.
2.Hagane-tuke
2. The blade steel is joined with base steel using Kinsetsuzai or special
bond
3.Wakashi-tuke
3. It is heated to between 800C - 900C for temporary adhesion
4.Sakinobashi
4. The part which is going to be the top of knife is shaped
5.Nakago-nobashi
5. The part of the end of the blade is shaped
6.sou-hidukuri
6. It is heated to make the final shape of the knife
7.yaki-namashi
7. It is then put in ash to cool down slowly avoiding any irregularities



2) Finishing process
8.Beto-tori
8. The oxidized film or oxidized iron produced through heating process is
removed
9.Aratataki
9. The knife is on normal temperature to make it tighten
10.uramigaki
10. The face of the blade is polished
11.ji-tachi
11. Extra steel after hit is cut off
12.Hon-narashi
12. The back is pounded to make the quality perfect
13.Kokuin-uchi
13. The maker's name is stamped on the blade
14.Kei-biki
14. The knife is put on the template to mark the correct size
15.Kata-tachi
15. The excess is cut off to make it into the required shape
16.Migari-mawashi
16. The rough edges are polished off with grinder or file
17.Mae-shori
17. All oil or dirt is removed from the blace






3) Annealing
18.Doro-nuri
18. Mud is put on the front to avoid oxidization and irregularities
19.Yakiire
19. It is heated up to 800C and cool down in water
20.Yakimodoshi
20. The same process is repeated to make the blade stronger
21.Hizumi-uchi
21. Irrgularities that may have happened through this process are adjusted





4) Polishing
22.Aragiri-hatogi
22. The blade on its front is polished with round roundpolish stone
23.Ara-hira-togi
23. The whold front is polished
24.Ara-ura-togi
24. The back is polished
25.Ara-mune-togi
25. All through from the top to the end of blade is polished
26.Hizumi-togi
26. Irregularities happened polishing process are ajusted
27.Nakame-togi
27. It is polished with smoother stones
28.Hafu-migaki
28. It is then polished with a cloth glued with diamond powder
29.Kito-shiage
29. Diamond powder is put on the woden board to make line
30.Kesyou-shiage
30. It is polished with whetstone powder to get the color
31.Kobatuki-shiage
31. Then next it is polished the top delicately


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5)Making the handle
32.Genboku-kezuri
32. A dried piece of wood is curved into a correct size
33.Kiwa-tuke
33. Then it is curved the part for a ring
34.Ana-ake
34. A hole is made for the haft
35.Wa-hame
35. Baffalo's horn is cut into the same size of the ring and pushed into the
handle
36.Migaki
36. Both the horn and the wood are polished till it gets smooth

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6)Finishing
37.E-tuke
37. The haft is heated and pounded into the handle
38.Yugamitori-Kenpin
38. The whole balance is adjusted
39.Bousei-shori
39. It is lubricated with anti rust paint
40.Housou
40. It is packed into the box