Seki City, located in Gifu Prefecture, is one of Japan’s most famous blade-making regions. For centuries, it has been known for producing high-quality Japanese knives and swords. Even today, many Japanese households use kitchen knives made in Seki.
I’ve personally been using a Seki-brand knife for over 10 years. As someone who cooks almost every day, I rely on it for vegetables, meat, and fish — and it still performs beautifully.
So why are Seki City knives so sharp? And how do they last for so many years?
Let’s take a closer look at what makes these Japanese kitchen knives so trusted — not only in Japan, but around the world.
What Is Seki City? The Heart of Japanese Blade-Making
Seki City is located in Gifu Prefecture, in the central part of Japan. Gifu is well known for its traditional gassho-zukuri houses and attracts visitors from around the world. I used to live in Gifu myself, and it’s a peaceful place surrounded by nature, with many wonderful hot springs. On weekends, I often enjoyed visiting different onsen.
But Seki City is especially famous for something else — blades.
Since the Kamakura period (over 700 years ago), Seki has been home to highly skilled swordsmiths who crafted Japanese swords for samurai. That long history of craftsmanship continues today. The city is still known for producing high-quality knives, scissors, nail clippers, and other cutting tools.
In fact, Seki is often considered one of the world’s top blade-producing regions. Products labeled “Made in Seki” are trusted for their precision, durability, and sharpness.
This deep tradition of blade-making is one of the key reasons why Japanese kitchen knives from Seki are respected not only in Japan, but worldwide.
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What Makes Seki Magoroku（関孫六）So Sharp?
One of the most well-known knife brands from Seki City is Seki Magoroku (関孫六). Among its various series, the Damascus line is considered one of the highest quality options.
So what makes it so sharp and durable?
32-Layer Damascus Stainless Steel
The blade features a beautiful 32-layer Damascus pattern, created by layering different types of stainless steel. At the core, high-hardness premium stainless steel is used for the cutting edge.
This combination gives the knife both exceptional sharpness and long-lasting durability.
Ultra-Thin Edge Technology
Seki Magoroku knives are finished using a unique edge-sharpening technique that creates an extremely thin blade edge.
A thinner edge means cleaner cuts — instead of crushing food, it slices smoothly through it.
Seamless Bolster Design
There is no gap between the blade and the bolster, which helps prevent water and food residue from collecting.
This makes the knife more hygienic and easier to maintain.
Ergonomic Reverse-Triangle Handle
The handle is designed in a slightly reverse-triangle shape, making it comfortable to hold and stable in your hand — even during long cooking sessions.
The Real Difference: Clean Cuts That Protect Flavor
The biggest difference you’ll notice is how cleanly it cuts through ingredients.
Soft foods that are usually crushed — like tomatoes or ripe avocados — are sliced smoothly without tearing.
When I cut an avocado with this knife, the blade glides through the flesh effortlessly. It’s even strong and sharp enough to go cleanly through the pit if needed, without slipping or struggling.
Instead of damaging the fibers, the knife makes precise cuts. This helps preserve the texture, moisture, and natural flavor of the ingredients.
That’s when you truly understand the difference a high-quality Japanese knife can make.
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Is It Worth Buying Outside Japan?
The short answer is yes.
Once you experience the sharpness of a Seki knife, it’s hard to go back to an ordinary one. The cutting performance is smooth, precise, and almost addictive.
Seki City has been producing blades since the era of samurai swords. That long tradition of craftsmanship lives on in today’s kitchen knives. When you use one, even delicate tasks — like thin slicing or detailed prep work — can feel more enjoyable and satisfying.
For those interested in Japanese food, I’ve written more about it in this post.
Like many high-quality Japanese knives, it performs best when treated with care. Hand washing, proper drying, and regular maintenance will help it last for many years. If you’re looking for a low-maintenance, dishwasher-safe knife, this may not be the right choice.
But if you want an authentic Japanese blade from the famous Seki brand — one that combines sharpness, durability, and craftsmanship — this is a strong option.
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If you visit knife shops in Japan, you’ll quickly notice how many products carry the Seki name. Seki-brand knives are highly respected for their sharpness and reliability, even within Japan.
When I recently visited my family in Hokkaido — far from here — I noticed my mother was also using a Seki Magoroku knife in her kitchen. That’s how common and trusted the brand is across the country.
For me, a good knife isn’t just a tool. It’s something you use every day. And when you invest in quality, you feel the difference every time you cook.
If you’re curious about experiencing a traditional Japanese knife for yourself, it might be worth giving one a try.
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