Makita Shoten

Makita Shoten

Customers have a variety of needs.
Meeting these needs is natural.
Rather than to create a large output, the manufacturer's mission is to correctly meet detailed fine requests.
Making these Sakai knives requires a division of labor system. Skilled craftsmen are essential for these knives to exist.
The characteristics of the materials together with the techniques of forging, sharpening, handle-attachment and inscription...
These Sakai knives are born from materials and a series of artisanal techniques.
With sharpness born from traditional techniques that you'll understand when using & comparing.
A wonderful union of craftsmen and techniques creates the knives of Makita Shoten.

Makita Shoten has continued to make knives in Sakai over 5 generations.

A long time ago, many konbu artisans visited this store as they made knives for konbu.
With a history that has continued for 600 years, Sakai knives have evolved along with Japanese food culture.
In the Edo period, konbu taken to Osaka from Hokkaido by Kitamaebune ship spread to common people from Sakai.

Konbu artisans processed konbu by hand.

Habutae-like oboro konbu and silk-like tororo konbu were made using the handiwork of these artisans.
Konbu knives feature a slightly bent cutting edge and high sharpness for scraping the surface of konbu.
From Hokkaido to Kyushu, Makita was said to be the place to go for konbu knives.
Even as konbu artisans decrease along with advances in mechanization, as long as there are artisans who work by hand, Makita Shoten will continue to make konbu knives for them.

Sakai knives that support Japanese culture.

The knife-making techniques passed down in Sakai are a traditional craft.
At Makita Shoten that has been around for approximately 140 years since its founding in the Meiji period, there is a strong feeling of wanting to pass down the history of Sakai knives.
This is due to the fact that everyday knife-making is described in the progression of Japanese history learned at school during childhood.
Preserving the tradition of Sakai is not a special thing, but rather a matter of course engraved in the mind from an early age.

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