If you’ve ever seen a knife that was made in Sakai, more than likely it was in the hands of a professional chef and not hanging in a kitchen cupboard. According to industry officials, an estimated 90 percent of professional chefs in Japan source their knives from Sakai. The city’s knife makers produce about 200 different types of knives, including everything from versatile paring knives to specialized varieties such as the “yanagiba” (a long, slender knife used for cutting wafer-thin slices of sashimi) and the “fuguhiki” (a lighter, thinner knife designed for cutting up blowfish). (J.J. O’Donoghue photos)
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Alo Japan.