Sakai’s blade production has a 600-year history. It is particularly renowned for “forged blades,” which are handcrafted by artisans, and boasts about 90% of the domestic market share for professional chef knives used in Japanese cuisine. The exceptional sharpness of these knives has now garnered significant attention from chefs worldwide. We will explore the secrets behind the creation of these high-quality knives that captivate professionals through an introduction to each manufacturing process and interviews with the artisans. We will also share their efforts and thoughts on passing down this tradition to the next generation.