Historically, a dynamic blade and tools production has emerged in different regions of Japan. A large part of the kitchen knives production in Japan takes place in Sakai near Osaka.

While in Seki, Echizen, Sanjo, Tosa and Miki, knife makers and manufacturers are generally developing, forging, sharpening, assembling and selling their own portfolio, a specific feature of Sakai-made knives is a division of labour and specialisation.

Several artisans highly experienced in their field are dealing with a part of the manufacturing process. Cutlery is beaten by blacksmiths and then handled by sharpeners.

Wholesalers turn the completed kitchen knives into commercial products by setting the grips, correcting blade distortions and apposing the trademarks or seals.

While it is said to ensure a extremely high level of quality, some knife pundits tend to consider that due to this separation of tasks, knives produced here are too uniform in type/design and may lack the originality/identity to be found in knives entirely created, forged, sharpened in-house and sold by makers located in others areas controlling the whole production cycle.