Japan Knife Toku | [2026] Sakai Uchi Hamono

Hello, I'm Okudaira, the owner of "Japan Knife Toku."

At our shop, we offer a wide selection of kitchen knives crafted by artisans from Sakai, Osaka, and across Japan, providing sales, re-sharpening, and sharpening classes in Asakusa.

What are "Uchihamono" (forged blades)?

Have you ever heard the term "uchihamono"?
Uchihamono refers to knives made by blacksmiths through forging, but some of you might be wondering, "What exactly is forging?"
Blacksmiths hammer each steel bar one by one to form the shape of a knife. This process is called forging.
What makes them different from the santoku knives, gyuto knives, and petty knives that many of you commonly use?
Many stainless steel knives, such as santoku knives, are pressed and cut out, then heat-treated to ensure strength.
In contrast, uchihamono are made by heating steel in a fire and hammering it to remove impurities and temper the steel, creating strong steel.
Japanese swords (katana) are also made through the same forging process as uchihamono.
Yes, uchihamono are produced using traditional Japanese blade-making techniques.

The city of Sakai

Sakai Uchihamono refers to forged blades produced in Sakai, Osaka.
In Sakai, Osaka, there are the Mozu-Furuichi Kofun Group, represented by the Nintoku Kofun. It is believed that iron tools were used to construct these ancient tombs. Sakai was also the place where muskets, introduced to Tanegashima, were mass-produced. It is thought to have been a region skilled in iron processing since ancient times. Even in recent years, it remains a center for iron-related industries, with steel manufacturers and bicycle manufacturers establishing factories there.

Characteristics of Sakai Uchihamono

As mentioned earlier, uchihamono are made by blacksmiths through forging. There are "Hon-yaki" knives, made entirely of steel, and "Kasumi" knives, made by combining steel and soft iron. After the blacksmith forges the blade, a sharpener then grinds the edge. The blade is ground onto the forged blank using a large circular whetstone. Many Sakai uchihamono are traditional Japanese knives, such as deba bocho (fish filleting knives) and yanagiba bocho (sashimi knives). Most Japanese knives are single-edged, meaning the blade is ground only on one side. The non-bladed side is not perfectly flat; it has a slightly concave shape called "urasuki." This urasuki makes it easier for food to release from the knife after cutting.
Single-edged knives offer excellent sharpness and are suitable for slicing fish fillets or thinly peeling daikon radish (katsuramuki), allowing for very thin cuts.
While deba bocho and yanagiba bocho are famous Japanese knives, many other types of knives exist for specific purposes, such as usuba bocho (vegetable knives), funayuki bocho (all-purpose small boat knives), ajikiri bocho (horse mackerel knives), and honekiri bocho (eel bone cutting knives).

Current uses of Uchihamono

After the Meiji era, with the introduction of beef from the West, opportunities to eat meat increased, and people started processing fish at home less frequently. Fish purchased at supermarkets are often already filleted, and sashimi can be served directly to the table. Consequently, the use of deba bocho and yanagiba bocho has decreased in many households. However, they remain indispensable knives for those who fish, as well as for sushi chefs and Japanese restaurant chefs.

Even home cooks should own Japanese knives

When eating fish, a whole fish lasts longer than filleted fish purchased in slices. Also, instead of buying pre-sliced sashimi, buying a block of fish and slicing it yourself according to the dish allows for more versatility and, I believe, tastes better.
Therefore, I personally recommend that even home cooks should own a deba bocho and a yanagiba bocho. For those who find a deba bocho too heavy or difficult to use, I recommend an ajikiri bocho. For those who find buying two knives, a deba bocho and a yanagiba bocho, a bit much, there's also the option of purchasing an all-purpose fish knife like a funayuki bocho or a mioroshi bocho.
Japan has historically been a culture of fish. I sincerely hope you will enjoy filleting fish and making sashimi yourself to fully savor delicious fish.

Where to buy knives?

So, where should you buy a knife?
If possible, I think it's best to actually see the products at a specialty knife store before making a purchase.
Also, it's reassuring to buy from a store that offers maintenance services (such as re-sharpening) after purchase. If it's a traditional Japanese handle, it's also possible to replace the handle, so it's a good idea to buy from a store that can provide such post-purchase support.
By the way, Japan Knife TOKU also offers maintenance services such as re-sharpening and handle replacement via mail, so please feel free to contact us.

Please also contact us via LINE https://lin.ee/QCPsiZEi

Store Information・Access

Kitchen Knives Sakai Toku Asakusa Store

Hours: 10:00 AM to 6:00 PM

Location: NW Building 6F, Hanakawado 1-11-4, Taito-ku, Tokyo Map
 • 1-minute walk from Asakusa Station North Exit on the Tobu Skytree Line
 • 4-minute walk from Asakusa Station on the Tokyo Metro Ginza Line

※Please take the elevator to the 6th floor.
※It might feel a little intimidating to enter, but "just looking" or "just asking questions" is perfectly fine!

We also share information on social media!

We introduce tips for choosing and sharpening knives with videos and photos on YouTube and Instagram.
▶︎ [YouTube channel is here]
▶︎ [Instagram official is here]