sen-sen—A Brand Crafted to Meet the Needs of the World’s Top Chefs

Sakai, renowned for its Sakai-forged blades expertly handcrafted by skilled artisans, dominates Japan’s market for professional chef knives. Known for their unparalleled sharpness, these knives have gained global attention, especially with the recent surge in the popularity of Japanese cuisine

Seizing this growing international demand is Takahashikusu, a long-established wholesaler founded in 1917. For over a century, they have served as a bridge between artisans and users, producing and wholesaling a diverse range of knives, with a special focus on traditional Japanese blades. While they have previously developed their own brands, in 2022 they launched “sen-sen,” an international brand aimed at creating products for a global market.

“Our vision is to ‘enhance food culture worldwide through the power of cuisine,’ and our mission is to ‘be the ideal partner for those striving to elevate their culinary skills.’ We work tirelessly toward this goal every day. To raise the global profile of Sakai knives, I realized that instead of simply exporting our existing products, we needed to develop new ones that cater to international demand.”

These words come from Yusuke Takahashi, the fourth-generation leader of Takahashikusu. After graduating from university, he began his career at a global IT company, then moved to the United States to earn an MBA. He later worked at a management consulting firm and in the corporate planning department of a company listed on the Tokyo Stock Exchange’s first section, before joining his family’s business, Takahashikusu. His career path is notably unconventional.

A Masterpiece that Celebrates the Japanese Traditions of Sakai Forged Blades and Indigo Dyeing

When launching the brand, the first step was to conduct interviews with several Michelin-starred chefs in France. Mr. Takahashi personally met with these top French chefs to gather detailed feedback, focusing on their familiarity with, satisfaction with, and concerns about Japanese knives.

“From these interviews, I realized that it would be best to entrust the branding to local experts. So, we collaborated with a French art director based in France. The name ‘sen-sen ‘ was chosen for its appealing sound to French ears, and because it evokes the image of a flash of light when a Japanese sword cuts through.”

The product concept of “spreading Japanese traditions and culture around the world” led us to choose stainless steel Sakai forged blades. The challenge, however, was finding the right material for the handle.

“After struggling to find a suitable material for a long time, we had a breakthrough when we met an indigo dyeing company from Tokushima. They cultivate indigo using sustainable, completely pesticide-free farming methods and apply traditional techniques to produce the dye. It was a fantastic natural material that aligned perfectly with our vision. The blue of the indigo dye is recognized as both a French country color and Japanese blue. I instantly knew this was the right choice.”

Our Second Phase: Expanding into the American Market

The product sen-sen was created and has undergone multiple improvements to reach its current form. At the international exhibition in 2023, it received favorable reviews and will be handled by retail stores across various European countries.

“Currently, we are working on developing new products for the American market as the second phase. In America, we are advancing the development of steak knives for the gift market and Western-style kitchen knives for the professional market. As part of our market research, we visited knife retail stores in New York, Denver, and Los Angeles to conduct interviews, and we aim to utilize this information in our product development”.

Welcoming Young Craftsmen to a New Workshop: Taking a Bold Step Forward

Mr. Takahashi is looking outward while also focusing on the future of the Sakai knife-making industry.
“The traditional kitchen knives of Sakai are produced through a division of labor, where blacksmiths, blade finishers, and handle craftsmen typically work separately. However, with the current shortage of craftsmen, the industry must adapt to changing times. That’s why we established a new workshop that allows us to produce Sakai knives more consistently.”

At this crucial moment, a young woman named Rin Adachi came knocking, as if drawn by destiny. At just 22 years old, she has recently graduated from a metal engraving school, and there’s a strong determination behind her gentle demeanor.
“Knife making is incredibly enjoyable, and the day goes by in an instant. This industry often follows male-dominated standards, so instead of simply following what I’ve been taught, I’m experimenting and carving my own path. Sometimes, just because I’m a woman, people question, ‘Can you really do this?’ but I refuse to back down. I have a strong competitive spirit (laughs).”

What a reassuring statement!

A new workshop, young artisans, and projects aimed at the global stage… This positive approach of embracing challenges while honoring tradition is sure to shake up the traditional crafts industry and energize it for the next stage. We’ll be keeping a close eye on Takahashikusu, who is boldly pursuing new challenges.

edit/text Tomoyo Tsuchiya
photographer Yutaka Sato

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