What is SAKAI WAZASHU (堺技衆)?
The Sakai Chamber of Commerce and Industry aims to certify top-tier companies in Sakai under the brand name "SAKAI WAZASHU." The goal is to promote these companies not just within Japan, but globally, contributing to enhancing the region's image and driving economic growth. This initiative is also designed to foster a sense of community pride. The "SAKAI WAZASHU" brand reflects the local values of Sakai, emphasizing the area's traditional motto, "Everything starts from Sakai." It highlights a spirit of creativity and challenge, with information shared through a variety of platforms.
Deba Knife
The Deba knife has a medium thickness and weight, primarily used for preparing ingredients like fish and chicken by cutting through bones. One theory is that the knife was named after a blacksmith from Sakai who developed it during the Edo period. The back end of the knife is used for cutting and chopping bones, while the tip is designed for removing and slicing fish flesh. Larger Deba knives are suitable for cutting the bones and dividing larger fish like sea bream, while smaller ones are used for preparing smaller fish such as pompanos and small sea breams.
Sashimi Knife
This knife has a long, slender blade that allows it to cut delicate materials without distorting their shape, producing clean and artistic slices. It is used to slice fish while maintaining its form, cutting through in one motion using the full length of the blade. In the Kansai region, the knife with a pointed tip is called "Shobu" due to its resemblance to the iris leaf (Shobu in Japanese). In the Kanto region, the "Takohiki," with its square tip and blade parallel to the ridge line, is more commonly used.
Usuba Knife
The Usuba knife is designed for cutting vegetables, whether slicing, peeling, or chopping at an angle. Also known as a vegetable knife, it helps keep vegetables fresh during cutting. The sickle-shaped tip used in Kansai allows for decorative cuts and angled slices, while the knife butt is used for peeling and carving. The middle portion is ideal for intricate tasks like decorative peeling, thin slicing, and chamfering. In the Kanto area, Usuba knives with square tips and parallel cutting edges are more prevalent.
Manufacturing Process of Sakai Japanese Knives
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Fire Welding
Soft iron is bonded with steel. The heated materials are hammered together and fused using a mixture of nitrate, saltpeter, and iron oxide. They are then heated again in a furnace for fire welding. -
Forging and Shaping the Core
The rough outline of the knife is formed by hammering the welded materials. As they are hammered, the soft iron and steel stretch and blend. The material is reheated to shape the handle portion. -
Shaping the Knife
After forming the handle, the knife is reheated, and the rest of the blade is shaped by hammering. -
Annealing
By slowly cooling the heated knife in straw ash, the steel softens, relieving internal stress. -
Quenching
The knife is reheated in the furnace and then rapidly cooled in water, increasing the hardness of the steel. -
Tempering
To improve the steel’s strength and toughness, the knife is reheated at a lower temperature, then cooled naturally. -
Rough Grinding
Next, the blade undergoes coarse grinding. First, the cutting edge is shaped, followed by refining the thickness of the blade's front and back through further rough grinding. -
Hand Grinding
The knife edge is honed, and the blade is finely sharpened. By pressing the knife against a fine grindstone, the cutting edge is polished, removing any burrs for a smooth finish. -
Handle Fitting
The polished blade and handle are assembled. The handle is fitted by aligning the blade's center with the hole in the handle for proper balance.