The essence of Sakai is in our Japanese knives. Our unique single-blade knives produce sharpness. Our wide range includes those that easily handle fish bones, willow-blade (sashimi) knives that enhance sashimi texture, and thin-blade knives for vegetables. All are designed to be great companions for many years.

The Gyuto, Sujirobe, and Petit Knife are representative of Western-style knives. Each of our knives is handcrafted by our artisans to bring out the chef's creativity and make the most of the ingredients. Japan-made knives are highly regarded worldwide, but our goal is to make them as sharp and long-lasting as possible.

We have a wide range of knives, from standard all-purpose Santoku knives to masterpieces that will impress top professionals. It is not uncommon for our customers to bring knives inherited from their grandparents to our store for sharpening. Our daily energy is born from the dining table. Our knives support those who want to enjoy making food even more delicious.

Soba (buckwheat noodles), Chinese, and unagi (eel) slicing. From tuna slicing with a length of 1.5 meters to leather slicing with a 3 cm blade length. With more than 2,000 different types of knives, you can be sure to find your own personal knife at Sakai Ichimonji Mitsuhide.