Asaoya Yaichi

カテゴリー: Japanese Knife Knowledge

  • 薄刃 Usuba | 7 Powerful Things I Learned About Japanese Knife Thickness

    薄刃 Usuba | 7 Powerful Things I Learned About Japanese Knife Thickness

    After more than 25 years working as a chef in Japan and Australia, I had never really thought seriously about Japanese knife thickness.

    Of course, I have used both thin and thick knives. From experience, I have always felt that thinner knives are generally easier to use. They enter ingredients smoothly, require less effort, and simply feel good when cutting.

    But I had never really asked myself why.

    Since I started selling Japanese knives, I have found myself questioning things I used for years without thinking about them.

    This time, the question was simple:

    When we say a Japanese knife is “thin,” what part of the knife are we actually talking about?

    And does thinner really mean better?

    What Does Japanese Knife Thickness Actually Mean?

    At first, I assumed knife thickness simply meant the thickness of the spine.

    That is certainly one measurement, but it does not tell us everything about how a knife will cut.

    A blade changes thickness from the spine down towards the cutting edge. The area immediately behind the edge can have a major influence on how easily the knife passes through food.

    When I learned this, it immediately made sense from my experience as a chef.

    I have used knives that felt extremely sharp at the edge but somehow required more effort when cutting. I have also used knives that seemed to slip through ingredients almost effortlessly.

    The sharpness of the edge was not necessarily the only difference.

    👉 INTERNAL LINK: Link to “切味 Kireaji” — the article about how we actually experience sharpness.

    Why Does a Thin Japanese Knife Feel Easier to Use?


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    A simple cross-section diagram helped me understand this surprisingly well.

    Imagine two sharp blades entering the same ingredient. One remains relatively thin behind the cutting edge, while the other becomes thick very quickly.

    The thinner blade can continue through the food with less resistance. With the thicker blade, the sides of the blade begin pushing against the ingredient and forcing it apart.

    Both edges may be equally sharp, but they can feel completely different in actual use.

    This is why Japanese knife thickness is not simply about one measurement at the spine. The thickness behind the edge, the shoulders and the taper of the blade all contribute to how it moves through food.

    For someone like me who spent years judging knives mainly by how they felt in my hand, it was interesting to finally understand part of the reason behind that feeling.

    How Thin Is a “Thin” Japanese Knife?


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    I also wondered whether there was a particular measurement where a Japanese knife officially becomes thin.

    There really isn’t one simple number.

    A measurement such as 2 mm at the spine can be useful, but where that measurement is taken matters. A blade may also become progressively thinner towards the tip.

    Two knives with similar spine thickness can therefore feel very different if their geometry behind the edge is different.

    The purpose of the knife matters too.

    A gyuto and a deba should not have the same geometry simply because thinner sounds better. Japanese knives developed into different shapes because they were designed for different jobs.

    👉 INTERNAL LINK: Link to “Japanese Knife Names” — the article about the origins of different Japanese knife types.

    Japanese Knife Thickness: Thinner Is Not Always Better


    Ishizuchi Kanamono Manufactory 

    This was probably the most important thing I learned.

    A thin blade can reduce resistance through food, but that does not mean every knife should be made as thin as possible.

    Thickness also provides strength and stiffness.

    A deba, for example, needs enough strength for working around fish bones and joints. Making it extremely thin would defeat part of the purpose of the knife.

    So instead of asking only:

    “How thin is this knife?”

    I think the better question is:

    “Is this knife thin enough for its purpose while still having the strength it needs?”

    👉 INTERNAL LINK: Link to “Kinkō 均衡” — the article about Japanese knife balance and how a knife feels in use.

    Steel Is Important — But Geometry Matters Too

    Asaoya Yaichi

    Recently, I have been researching steels such as Ginsan, VG10 and SG2.

    Steel is obviously important, but looking into Japanese knife thickness reminded me that the steel name alone cannot tell us how a knife will actually feel when cutting.

    Steel matters. Heat treatment matters. Sharpening matters. Blade geometry matters.

    They all work together.

    This is why two knives made from the same steel can still feel surprisingly different.

    For me as a chef, the final test has always been much simpler than the specifications:

    How does it actually feel when I cut food?

    👉 INTERNAL LINK: Link to the SG2 article — explaining SG2 steel and its characteristics.

    I Have Actually Made My Own Knives Feel Thicker

    Why Flattening Your Whetstone Matters More Than You Think

    This part is not something I only learned while researching this article.

    I have actually experienced it myself — partly because I can be a little lazy with sharpening.

    If I keep sharpening a knife at too steep an angle, I can still create a sharp edge. But over time, the geometry around the edge can become thicker.

    The knife may feel sharp when I test the edge, yet it does not pass through food as easily as it once did.

    I have also made a similar mistake by continuing to use a whetstone after it had become dished instead of flattening it properly.

    I knew I should flatten it.

    Sometimes I just didn’t.

    That uneven stone affected the way I was sharpening, and eventually the knife did not feel the same.

    So when I read about thickness behind the edge and blade geometry, I thought:

    I’ve done this to my own knives.

    That experience taught me something important. Sharpening is not only about making the very edge sharp. Maintaining the geometry behind the edge matters too.

    These days, I pay much more attention to keeping my stones flat and to the angle I am sharpening at.

    Sometimes the best lessons come from doing it wrong yourself.

    👉 INTERNAL LINK: Link to “真価” — the article about sharpening and bringing out the true potential of a Japanese knife.

    So, Do I Think Thinner Japanese Knives Are Better?

    After looking into all of this, I wanted to give myself a clear answer.

    Is a thinner knife a better knife?

    My answer is:

    Not always. But for most of the everyday kitchen knives I use, I still prefer a thinner blade.

    Before I understood the geometry, I already knew from experience that thinner knives often felt easier to use. They entered ingredients more smoothly and required less effort.

    Now I understand more about why.

    Of course, I would not want a deba to be as thin as a light vegetable knife. Different knives need different levels of strength, weight and stiffness.

    But if I am choosing a gyuto, santoku or sujihiki for everyday work, I personally prefer a blade that feels thin and moves through food with as little resistance as possible.

    So after more than 25 years using knives professionally, this is my conclusion:

    Thin does not automatically mean better. But if a knife can keep the strength required for its job, I prefer it thin.

    Maybe my hands already knew that long before I understood the reason.

    I just never stopped to ask why.

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

    Thank you for reading, and I hope to see you again in the next story.

  • SG2 Steel | Why Is This Japanese Knife Steel Made From Powder?

    SG2 Steel | Why Is This Japanese Knife Steel Made From Powder?


    Powder metallurgy steel — illustrative image. Not actual SG2 steel powder.

    I have worked as a professional chef for more than 25 years, but honestly, I cannot say with certainty whether I have ever used an SG2 steel knife.

    I may have used one without even knowing it.

    For most of my career, I did not choose knives by looking closely at the name of the steel. What mattered to me was much simpler: how the knife felt in my hand, how it cut, how it sharpened, and whether I could rely on it during service.

    Since becoming involved in Japanese knives from the selling side, however, I have started asking questions that I never really asked as a chef.

    SG2 steel was one of them.

    I knew the name and knew it had a reputation as a premium Japanese knife steel. But one description caught my attention more than anything else:

    Powder steel.

    Why would steel used for a kitchen knife be made from powder?

    That was the part I wanted to understand.

    What Is SG2 Steel?


    180mm Santoku SG2 Rosewood Octagonal Handle

    SG2 steel, also known as Super Gold 2, is a Japanese powder metallurgy steel used in high-performance kitchen knives.

    Takefu Special Steel lists Super Gold 2, or SPG2®, as a powder steel. Interestingly, while the company publishes representative chemical compositions for steels such as VG10, the composition of SPG2® is currently listed as non-disclosed.

    That is worth mentioning because there are many exact SG2 chemical compositions repeated online. Rather than treating those figures as official specifications, I prefer to stick with what the manufacturer itself currently publishes.

    But what interested me most was not the exact percentages.

    It was how the steel is made.

    👉 INTERNAL LINK: 探究 Tankyū | What Does VG10 Actually Mean?

    Why Is SG2 Steel Called Powder Steel?

    Asaoya Yaichi

    The term “powder steel” can sound strange if, like me, you spent most of your career thinking about knives as finished tools rather than thinking about how their steel was produced.

    Powder metallurgy uses a different manufacturing route from conventional steelmaking. Molten metal can be atomised into extremely small particles, creating metal powder that is subsequently consolidated and processed into usable material.

    One of the important advantages of this approach is greater control over the distribution of alloying elements and the structure of the resulting material.

    That was when powder steel started making more sense to me.

    It is not simply ordinary finished steel being ground into dust and somehow glued back together.

    The powder is part of a sophisticated metallurgical process designed to create a highly controlled material.

    For someone who spent years worrying about what happened to a knife after it arrived in the kitchen, it is fascinating to start looking at what happens long before a blacksmith begins making the blade.

    👉 INTERNAL LINK: 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    What Does SG2 Steel Mean for a Kitchen Knife?

    Ishizuchi Kanamono Manufactory

    SG2 steel is commonly used in Japanese knives with relatively high hardness. Many SG2 knives on the market are specified around HRC 62–63, although the exact hardness depends on the maker and heat treatment.

    This can allow a well-made blade to take a very fine edge and maintain that edge for a long time.

    But this is also where I think steel discussions can become misleading.

    A high HRC number does not automatically make a great knife.

    Steel is only one part of the finished tool.

    Blade geometry, thickness behind the edge, heat treatment, sharpening, balance and the skill of the maker all influence how a knife actually performs.

    After working with knives for more than 25 years, I trust what happens on the cutting board more than a specification written on a product page.

    👉 INTERNAL LINK: Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC That Surprised Even a Chef

    SG2 Steel Does Not Automatically Mean Better Cutting

    This is particularly important when comparing SG2 steel with other Japanese knife steels.

    It is tempting to look at SG2, VG10, Ginsan, Aogami or Shirogami and try to put them into a simple ranking from best to worst.

    I do not think knives work that way.

    Two knives made from the same steel can feel completely different because their geometry, heat treatment, weight, balance and sharpening are different.

    And two chefs can use the same knife and prefer completely different things.

    For most of my career, I did not know the detailed composition of the steel in my knives. I knew whether I liked using them.

    That experience has not suddenly become meaningless just because I now know more steel names.

    If anything, learning about steel has made me realise how many different factors come together to create what we simply call “cutting feel.”

    👉 INTERNAL LINK: 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    SG2 Steel vs VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    SG2 steel is often positioned above VG10 in the Japanese knife market, particularly in premium knives.

    That does not necessarily mean someone using a VG10 knife should immediately replace it with SG2.

    I have used VG10 extensively, and I know from experience that a properly sharpened VG10 knife can perform extremely well.

    SG2 is different for me because I cannot honestly claim the same personal experience.

    Perhaps I have used it. Perhaps I have not.

    After more than 25 years in professional kitchens, there are plenty of knives I used without ever asking what steel was inside them.

    So rather than pretending I can give a definitive chef’s comparison between SG2 and VG10, I would rather say this:

    SG2 interests me enough that now I want to deliberately use one.

    Would I Notice SG2 Steel Now?

    This is probably the question that interests me most.

    If I unknowingly used an SG2 knife 15 or 20 years ago, would I have noticed?

    Maybe.

    But I probably would not have thought, “This must be powder metallurgy steel.”

    I would have thought about how it cut, how long the edge lasted and what happened when I put it on a whetstone.

    Today I would approach it differently.

    Now that I understand a little more about what SG2 steel is and why powder metallurgy exists, I would like to deliberately use an SG2 knife and see what I actually notice in real kitchen work.

    Maybe the edge retention will immediately stand out.

    Maybe sharpening will feel different.

    Or maybe blade geometry and sharpening will still influence my impression more than the name of the steel.

    I genuinely do not know yet.

    And that is exactly why I want to try one.

    👉 INTERNAL LINK: 究極 Ultimate | The Pinnacle of Stainless Steel – 180mm SG2 Santoku with Rosewood Octagonal Handle

    Learning About SG2 Steel After 25 Years as a Chef


    180mm Santoku SG2 Rosewood Octagonal Handle

    Researching SG2 steel reminded me of something that has happened repeatedly since I started looking more deeply into Japanese knives.

    The more I learn, the more I realise how many things I simply never thought about as a chef.

    For years, a knife was a tool.

    If it cut well, sharpened well and survived professional kitchen work, I was happy.

    Now I find myself going backwards from the finished knife to the steel, the manufacturing process, heat treatment and the people who eventually turn that material into a blade.

    Does knowing all of this automatically make someone a better cook?

    Of course not.

    But it has definitely made me appreciate Japanese knives differently.

    And perhaps one day soon, I will knowingly use an SG2 knife for the first time.

    Or maybe it will only be the first time I actually know what I am using.

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

    Thank you for reading, and I hope to see you again in the next story.

  • 探究 Tankyū | What Does VG10 Actually Mean?

    探究 Tankyū | What Does VG10 Actually Mean?


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    I had used VG10 Japanese knife steel for years before I ever stopped to ask a very simple question: what does VG10 actually mean?

    After more than 25 years working as a chef in Japan and Australia, I knew VG10 as a practical stainless steel used in many Japanese knives. I knew how it felt on the cutting board, how it responded to sharpening, and how convenient stainless steel could be in a busy kitchen. But if someone had asked me what the letters meant, why cobalt was in it, or exactly what made VG10 different from other stainless steels, I probably would not have had a very good answer.

    Since starting a Japanese knife business, I have found myself asking questions I never really thought about as a chef.

    So this time, I became curious about VG10 and decided to look into it.

    VG10 Japanese Knife Steel: What Does the Name Actually Mean?

    Ishizuchi Kanamono Manufactory

    One of the first things I discovered was that this apparently simple question was not quite as straightforward as I expected.

    VG10 is an original blade steel produced by Takefu Special Steel in Echizen, Fukui Prefecture, Japan. On the manufacturer’s Japanese website, the steel is identified as V金10 (VG10), or “V Kin 10.” Takefu also produces other steels in the same family, including VG1, VG2, VG5 and VG7.

    When I started searching for what the letters “VG” actually mean, I found several different explanations online. However, I could not find a clear statement on Takefu Special Steel’s official VG10 page defining the letters in the same way.

    What I could confirm was that VG10 is a Japanese stainless blade steel produced by Takefu Special Steel and officially identified in Japan as V金10 (VG10).

    In the end, I did not find a definitive answer to exactly what “VG” stands for from the manufacturer’s information I checked. That was also one of the things I learned by looking into it.

    👉 INTERNAL LINK: Japanese Knife Names — the article about where Japanese knife names come from

    What Is Actually Inside VG10 Japanese Knife Steel?

    V金10 (VG10)

    This was the part that made me realise how little I had thought about the steel itself.

    According to Takefu Special Steel, representative values for VG10 include approximately 1.00% carbon, 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt.

    I had heard the word “cobalt” many times before. But then I had another very simple question:

    What exactly is cobalt?

    Cobalt is a metallic chemical element, represented by the symbol Co. In VG10 Japanese knife steel, it forms part of an alloy containing several different elements, each contributing to the characteristics of the finished steel.

    Takefu explains that chromium, molybdenum and cobalt strengthen the steel matrix and help achieve high hardness and long-lasting cutting performance. Vanadium helps refine the microstructure, while chromium, molybdenum and vanadium contribute to hard carbides that improve wear resistance.

    Suddenly, a steel I had simply called “VG10” for years became much more interesting.

    👉 INTERNAL LINK: Hardness 硬度 — 7 Truths About HRC in Japanese Knives

    Why Is VG10 So Popular in Japanese Knives?


    180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer Blue

    On paper, VG10 has a combination of characteristics that makes a lot of sense for kitchen knives.

    Takefu Special Steel lists excellent corrosion resistance and sharpness among its qualities and says the steel is used not only for kitchen knives but also for general-purpose knives and machine blades. The manufacturer also describes VG10 as having good machinability and being relatively easy to sharpen.

    That combination is important in a real kitchen.

    A kitchen knife gets wet. It touches acidic ingredients. It gets sharpened repeatedly. In a professional kitchen, it may be used for hours during a single service.

    For many cooks, having good edge performance while avoiding some of the maintenance required by traditional carbon steel is an attractive balance.

    That helps me understand why VG10 Japanese knife steel has become such a familiar name in Japanese kitchen knives around the world.

    👉 INTERNAL LINK: Carbon Steel vs Stainless Steel — Japanese Knife Guide

    VG10 Japanese Knife Steel From a Chef’s Perspective

    Here I can look at VG10 from the perspective I know best: actually using knives.

    I have spent more than 25 years using knives, sharpening them and working with them in professional kitchens. From that experience, I can understand why VG10 became so popular.

    I have used both carbon steels and stainless steels over the years, and I do not believe the name of the steel alone determines whether a knife is good.

    Blade geometry, heat treatment, sharpening, construction and the person actually using the knife all make a difference.

    A well-made and properly sharpened VG10 knife can be an excellent professional tool.

    At the same time, two knives made from the same VG10 steel can still feel very different in the hand and on the cutting board. The steel is an important part of a knife, but it is only one part of the whole knife.

    That is something years in professional kitchens taught me long before I started looking into steel compositions.

    👉 INTERNAL LINK: Kireaji — the article about why sharpness is more than just steel

    Learning About VG10 After Years of Using It


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogan

    One thing I enjoy about running Asaoya Yaichi is that it has made me curious about knives all over again.

    For most of my career, I did not stand in a kitchen thinking about chromium percentages, vanadium or cobalt. I thought about whether my knife was sharp, whether it felt right, whether I could control it, and whether it could handle the work I needed it to do.

    Now I find myself asking why.

    Why is it called VG10?

    Why does it contain cobalt?

    Why do different steels feel different on the sharpening stones?

    Why can two knives made from supposedly similar materials feel different when you actually use them?

    Once I started looking into these questions, I found that one answer often led to another question.

    And perhaps that is one of the most interesting things about learning more about Japanese knives.

    👉 INTERNAL LINK: 真価 — the article about sharpening and bringing out the true potential of a Japanese knife

    Final Thoughts on VG10 Japanese Knife Steel

    VG10 Japanese knife steel was something I thought I understood simply because I had used it for years.

    But once I started looking into it, I discovered there was much more behind those three characters than I had ever considered.

    Learning about chromium, molybdenum, vanadium and cobalt does not change the experience I have gained from actually using knives. Instead, it gives me another way to understand and appreciate a tool I have spent most of my working life holding.

    For years, I looked at knives mainly through the eyes of a chef.

    Now, running Asaoya Yaichi has given me another reason to keep asking questions about them.

    Sometimes a very basic question can lead somewhere surprisingly interesting.

    And this time, it started with just three characters:

    VG10.

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

    Thank you for reading, and I hope to see you again in the next story.

  • 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    For more than 25 years as a chef in Japan and Australia, I have used many different Japanese knives. But when it came to Ginsan Japanese Knife steel, my knowledge was surprisingly simple: I knew Ginsan was stainless steel, and that was about it.

    Since starting Asaoya Yaichi, I have become much more curious about the steels behind the knives I use and sell. I recently looked deeper into Aogami and Shirogami, and this time I wanted to understand Ginsan.

    Why is it called Ginsan? Is it really stainless? Can it still rust? And why is it sometimes compared with carbon steel?

    So, once again, I decided to look it up.

    What Is Ginsan Japanese Knife Steel?


    165mm Nakiri Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Ginsan is commonly known as Gingami No.3, or Silver Paper No.3. It is a Japanese stainless cutlery steel from the Yasugi Specialty Steel family.

    Just as Aogami means “Blue Paper” and Shirogami means “White Paper,” Gingami means “Silver Paper.” The names come from the identification system traditionally used for these different steels. Despite the name, it does not mean that silver is added to the blade.

    👉 INTERNAL LINK: Link here to the article about Aogami and Shirogami and why they are called Blue Paper and White Paper steels.

    Ginsan contains roughly 1% carbon and around 13–14% chromium. The chromium gives it significantly more corrosion resistance than traditional carbon steels such as Aogami and Shirogami.

    That makes Ginsan stainless steel.

    But stainless does not mean rust-proof.

    Does a Ginsan Japanese Knife Rust?


    Why Do Japanese Knives Rust So Easily? 

    Yes, it can.

    A Ginsan Japanese Knife is much more resistant to corrosion than a carbon steel knife, but water, salt or acidic food residue left on the blade for long periods can still cause problems.

    This distinction is important. “Stainless” is better understood as stain-resistant, rather than a guarantee that the knife can never rust.

    For a professional kitchen, however, that extra resistance can make a big difference. Fish, citrus, onions, tomatoes, salt and moisture are all part of everyday work.

    👉 INTERNAL LINK: Link here to the article about Japanese knife patina and how carbon steel changes through use.

    Ginsan gives you much more freedom from the constant maintenance required by carbon steel while still being designed as a serious cutlery steel.

    Why Ginsan Japanese Knife Steel Is Interesting


    210mm Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    This is where Ginsan became much more interesting to me.

    When people hear “stainless knife,” they may imagine an ordinary, relatively soft kitchen knife. Ginsan does not really fit that image.

    It can be hardened to levels suitable for high-quality Japanese knives and is also known for being relatively pleasant to sharpen compared with some highly alloyed stainless steels.

    As someone who has sharpened my own working knives for many years, this matters to me.

    Eventually, every knife needs sharpening. How the steel responds to the stone, how easily you can bring the edge back, and the edge you can create are more important in everyday work than simply reading specifications.

    👉 INTERNAL LINK: Link here to the article about sharpening and bringing out the true potential of a Japanese knife.

    Ginsan Japanese Knife vs Carbon Steel

    Carbon Steel

    I do not think this comparison should be about deciding which steel is “better.”

    Aogami, Shirogami and Ginsan each have different characteristics.

    Traditional carbon steels can take fantastic edges and can be very enjoyable to sharpen, but they demand more attention. They react to moisture and acidic ingredients, develop patina and can rust quickly if neglected.

    Ginsan offers another approach.

    It combines stainless corrosion resistance with some characteristics that people appreciate in traditional Japanese knife steels, particularly sharpness and sharpening response.

    That is probably why Ginsan is sometimes described as a stainless steel for people who like carbon steel.

    👉 INTERNAL LINK: Link here to the article comparing carbon steel and stainless steel Japanese knives.

    How Is Ginsan Different From VG10?

    VG10 stainless steels

    Both Ginsan and VG10 are stainless steels commonly used in quality Japanese knives, but their compositions are different.

    Ginsan has a relatively simple composition based mainly around carbon and chromium. VG10 is more highly alloyed and also contains elements such as molybdenum, vanadium and cobalt.

    That does not mean one is automatically better.

    I have used VG10 professionally and know how capable it can be. Ginsan simply offers a different balance.

    After more than 25 years working with knives, I believe the steel name alone cannot tell you how good a finished knife will be. Heat treatment, blade geometry, thickness, grinding and sharpening all matter.

    👉 INTERNAL LINK: Link here to the article about Japanese knife hardness and why HRC alone does not determine performance.

    That is why I am becoming less interested in asking, “What is the best steel?”

    A better question is, “What kind of knife works best for the person using it?”

    Is Ginsan Japanese Knife Steel Good for Chefs?

    Ishizuchi Kanamono Manufactory

    After learning more about it, I can understand why Ginsan is popular with both professional cooks and serious home users.

    Professional kitchens demand practicality. You may be cutting fish one minute, vegetables the next, washing your knife and immediately moving on to another job.

    A steel combining high cutting performance with good corrosion resistance makes a lot of sense in that environment.

    For home cooks, the same qualities can be attractive. Not everyone wants to worry about wiping a carbon steel blade immediately after cutting every ingredient.

    A Ginsan Japanese Knife offers the possibility of excellent sharpness with easier everyday maintenance.

    What I Learned About Ginsan


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    Before researching this article, my understanding was basically:

    Ginsan = stainless steel.

    That was about it.

    And after more than 25 years as a chef, I am perfectly comfortable admitting that.

    For most of my career, I cared more about whether a knife actually worked than memorising the chemical composition of its steel. I sharpened knives, used them and developed my preferences through experience.

    Starting Asaoya Yaichi has made me look deeper.

    I now understand why Ginsan occupies such an interesting position among Japanese knife steels. It provides corrosion resistance and easier maintenance while still offering the characteristics expected from a high-quality Japanese knife.

    But the biggest thing I keep learning is that the steel name is only the beginning.

    A Ginsan Japanese Knife can be excellent, but heat treatment, geometry, grinding, sharpening and the skill of the people making it ultimately determine what that steel becomes in your hand.

    And now, at least, when someone says “Ginsan,” I know a little more than simply:

    “Oh, that’s stainless steel.”

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

    Thank you for reading, and I hope to see you again in the next story.

  • 仕上げ | Japanese Knife Finishes: What I Learned After 25 Years as a Chef

    仕上げ | Japanese Knife Finishes: What I Learned After 25 Years as a Chef


    180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer

    After more than 25 years working as a professional chef in Japan and Australia, I have used Japanese knives for most of my working life. But when it comes to Japanese Knife Finishes, I recently realised there was a lot I had never really thought about.

    I have used Kurouchi and Damascus knives, and I have even polished one of my own knives to a near-mirror finish. I have also spent many years using traditional Yanagiba and Deba, including an old Yanagiba passed down to me by my mother.

    Of course, I knew these knives looked different. But I never really stopped to ask why.

    Does a hammered finish actually help food release? Is Kurouchi practical or mainly traditional? Does a mirror-polished blade perform differently?

    Since starting a Japanese knife business, I have begun looking at knives from a different perspective. So once again, I decided to do some research.

    What Are Japanese Knife Finishes?

    Ishizuchi Kanamono Manufactory

    The first thing I learned is that Japanese Knife Finishes are not all created for the same reason.

    Some come directly from the knife-making process, while others involve additional polishing, hammering or decorative work. Some can also influence how food contacts the side of the blade.

    But one thing became clear very quickly: the finish alone does not determine how well a knife cuts or releases food.

    Blade geometry, thickness, grind, sharpening, the ingredient and even cutting technique can all make a significant difference.

    Thinking back over my career, this makes sense. I have always noticed the edge, geometry, weight and balance of a knife far more than its surface finish.

    👉 INTERNAL LINK: 切味 Kireaji article

    Kurouchi — A Finish I Learned to Appreciate


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Kurouchi is one finish I definitely know from experience.

    The dark surface is associated with the forging process and is intentionally left on parts of the blade instead of being completely polished away.

    Years ago, however, I didn’t appreciate it.

    I had a Kurouchi knife and decided I wanted it shiny, so I removed the black surface and polished the blade myself.

    At the time, I thought it looked better.

    Today, I probably wouldn’t do it.

    I now appreciate the rustic appearance and character of Kurouchi much more. The remaining oxide layer can also offer some protection to the covered carbon-steel surface, although exposed carbon steel and the cutting edge still require proper care.

    👉 INTERNAL LINK: Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Do Textured Japanese Knife Finishes Help Food Release?


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    This was probably what I was most curious about.

    Tsuchime is the familiar hammered finish, while Nashiji has a subtler textured surface often compared to the skin of a Japanese pear.

    The idea that these textures can help food release makes sense. An uneven surface changes the contact between the food and blade and, in some cases, can reduce the tendency for food to cling tightly to it.

    But I learned that it isn’t as simple as saying:

    “Tsuchime means food doesn’t stick.”

    Blade geometry still matters enormously.

    Two knives with similar finishes can behave very differently depending on their grind, thickness and overall shape.

    This was interesting to me because it showed that Japanese Knife Finishes can have a practical function without necessarily being the main reason a knife performs well.

    Polished, Mirror and Damascus Finishes


    180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer

    Migaki refers to a polished finish, although the degree of polishing varies between makers.

    Mirror polish takes that idea much further.

    I understand the attraction because I used to love shiny knives. I have spent plenty of time polishing a blade myself until it became highly reflective.

    But a smoother surface doesn’t automatically mean better performance. Moist or starchy ingredients can still cling to a smooth blade, and after years in professional kitchens, I have also become much less worried about scratches.

    A working knife is going to look like a working knife.

    Damascus is another finish I have actually used. The layered patterns can be beautiful, but the pattern itself doesn’t automatically make a knife sharper.

    In many modern Japanese knives, Damascus layers form the cladding around a core steel. The core steel, heat treatment, blade geometry and sharpening have a much more direct relationship with cutting performance.

    I still love the appearance of a beautiful Damascus blade. I just wouldn’t say, “It’s Damascus, so it must cut better.”

    👉 INTERNAL LINK: Hardness 硬度 | Japanese Knife HRC article

    Traditional Yanagiba, Deba and Kasumi

    Traditional Tosa Knives

    Researching Kasumi was particularly interesting because I have used traditional Yanagiba and Deba for many years.

    One of my Yanagiba was passed down to me by my mother and has been used for decades.

    But I don’t want to pretend that I spent those years analysing its finish.

    I didn’t.

    To me, it was simply a traditional Japanese working knife. I sharpened it, maintained it and used it.

    Only after becoming involved in selling Japanese knives did I start paying more attention to terms such as Kasumi and the manufacturing and polishing techniques behind traditional blades.

    Sometimes there is a big difference between knowing how to use something and understanding exactly how it was made.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    What I Learned About Japanese Knife Finishes


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    After looking more closely at Japanese Knife Finishes, I don’t think there is one “best” finish.

    Some finishes may influence food release or surface protection. Some reflect traditional manufacturing methods. Others involve considerable extra craftsmanship and are valued partly for their beauty.

    But I would never choose a knife based on finish alone.

    After more than 25 years as a chef, I still pay more attention to blade geometry, sharpening, weight, balance and how the knife actually feels in my hand.

    What surprised me most was realising that I had used some of these finishes for decades without really thinking about why they existed.

    Starting Asaoya Yaichi has made me curious about things I once simply accepted.

    And sometimes, researching something I thought I already understood reminds me just how much there still is to learn about Japanese knives.

    👉 INTERNAL LINK: 均衡 Kinkō | Japanese Knife Balance article

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

    Thank you for reading, and I hope to see you again in the next story.

  • Aogami and Shirogami | 7 Fascinating Things I Learned About Blue and White Paper Steel

    Aogami and Shirogami | 7 Fascinating Things I Learned About Blue and White Paper Steel


    Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Aogami and Shirogami are two traditional Japanese carbon steels that I only started learning about after entering the Japanese knife business.

    I have worked as a professional chef for more than 25 years, but I have a confession to make.

    Until I started selling Japanese knives, I didn’t even know what Aogami and Shirogami were.

    To be honest, I didn’t know there were so many different types of stainless steel either. VG10, Ginsan, SG2… I had used knives for years without paying much attention to what the steel was actually called.

    And even now, I’m still learning what makes each steel different.

    As a chef, I had always judged a knife in a much simpler way. Does it cut well? How does it feel in my hand? How does it feel on the whetstone? And does it work well for the job I need it to do?

    Then, after starting my knife business, I kept seeing the words Aogami and Shirogami.

    Blue Paper Steel. White Paper Steel.

    And one day I thought:

    Why blue? Why white?

    I honestly had no idea.

    So I decided to look it up.

    1. Why Are Aogami and Shirogami Called Blue and White Paper Steel?

    Ishizuchi Kanamono Manufactory

    The answer was much simpler than I expected.

    The steel itself is not blue or white.

    The names Aogami and Shirogami come from the coloured paper traditionally used to distinguish different grades of Yasugi Specialty Steel.

    “Ao” means blue in Japanese, while “Shiro” means white.

    That is why Aogami became known as Blue Paper Steel and Shirogami as White Paper Steel.

    After more than 25 years of using knives, I had never once wondered about this.

    Sometimes the simplest questions are the ones we forget to ask.

    2. So, What Exactly Is Shirogami?

    Once I understood the name, the next question was obvious.

    What is actually different about the steel?

    Shirogami is a high-purity carbon steel with tightly controlled impurities. Its relatively simple composition allows it to take a very fine edge, and it has a strong reputation for responding beautifully to whetstones.

    Of course, it is still carbon steel.

    That means moisture, acidic foods and poor maintenance can cause discolouration and eventually rust.

    It can also develop a natural patina through normal use.

    👉 INTERNAL LINK: Read more about Japanese knife patina:
    https://blog.asaoyayaichi.com.au/japanese-knife-patina/

    For someone used to stainless steel, this extra maintenance may seem inconvenient. For others, it is simply part of the character of a traditional carbon-steel knife.

    3. How Is Aogami Different from Shirogami?

    This is where things started getting more interesting for me.

    Aogami contains alloying elements such as chromium and tungsten in addition to carbon. These additions help increase wear resistance and edge retention.

    In simple terms, Aogami is designed to maintain its cutting edge well.

    The trade-off is that greater wear resistance can also mean more effort when sharpening compared with a simpler carbon steel such as Shirogami.

    Before starting a knife business, I never thought about knives in terms of chromium, tungsten or carbon percentages.

    I simply knew whether I liked using a knife or not.

    Learning about the steel has given me another way to understand some of those differences.

    4. Aogami #1, #2 and Aogami Super

    Then I discovered that Aogami itself was not just one steel.

    There is Aogami #1, Aogami #2 and Aogami Super.

    Very simply, the different grades have different carbon and alloy compositions. Aogami #1 has more carbon than #2, while Aogami Super uses additional alloying elements and is known for high hardness and excellent edge retention when properly heat treated.

    At first, it is tempting to think that a higher specification must automatically mean a better knife.

    But the more I learn about Japanese knives, the less I think that way.

    The steel is only one part of the story.

    Heat treatment, blade geometry, grinding, sharpening and the skill of the maker can all affect how the finished knife performs.

    👉 INTERNAL LINK: Read more about Japanese knife hardness and HRC:
    https://blog.asaoyayaichi.com.au/japanese-knife-hardness-hrc/

    5. Shirogami Also Has Different Grades

    Then, of course, I learned that Shirogami also comes in different grades.

    Shirogami #1, #2 and #3 have different carbon contents, with #1 containing more carbon than #2 and #3 containing less.

    Again, I don’t think this means we can simply rank them from “best” to “worst.”

    This is something I have come to understand since entering the knife business.

    Two handmade Japanese knives using the same steel can still feel very different.

    The maker, heat treatment, thickness, blade geometry, sharpening and even the intended purpose of the knife all matter.

    👉 INTERNAL LINK: Why no two handmade Japanese knives are exactly the same:
    https://blog.asaoyayaichi.com.au/handmade-japanese-knives/

    6. Is Aogami Better Than Shirogami?


    180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer

    This was probably my biggest question when I first started learning about Aogami and Shirogami.

    Which one is better?

    After looking into it, I think that may be the wrong question.

    Aogami is well known for edge retention and wear resistance. Shirogami is famous for its sharpening response and ability to take a very refined edge.

    But a knife is something we actually use.

    How often do you sharpen? What ingredients do you cut? How do you use your knife? Do you enjoy sharpening? How much maintenance are you comfortable with?

    And most importantly, how does the knife actually feel when you use it?

    👉 INTERNAL LINK: Read more about Kireaji — the feeling of sharpness:
    https://blog.asaoyayaichi.com.au/japanese-knife-sharpness/

    Specifications can explain part of a knife, but they cannot completely describe the experience of using one.

    7. What I Learned About Aogami and Shirogami

    The biggest thing I learned while researching Aogami and Shirogami was not actually about carbon percentages or alloying elements.

    It was how much I still have to learn.

    I have spent more than 25 years using knives professionally, but that does not mean I spent 25 years studying knife steel.

    I was a chef.

    I picked up a knife, used it, sharpened it, washed it, dried it and went back to work.

    Only after starting my knife business did I begin paying much more attention to the steels behind the knives.

    👉 INTERNAL LINK: Read more about Japanese knife balance:
    https://blog.asaoyayaichi.com.au/japanese-knife-balance/

    And I actually enjoy discovering these things now.

    Aogami. Shirogami. VG10. Ginsan. SG2.

    Names that once meant very little to me are gradually starting to make more sense.

    This time, it started with an extremely simple question.

    Why blue? Why white?

    Now I know.

    But learning about Aogami and Shirogami also reminded me that steel specifications are only part of what makes a Japanese knife interesting.

    The maker matters. Heat treatment matters. Geometry matters. Sharpening matters.

    And finally, the person holding the knife matters.

    So I don’t think we need to decide that Aogami is simply better than Shirogami, or vice versa.

    They are different steels with different characteristics.

    And I’m still learning about both.

    Maybe that is part of the fun.

    👉 Explore more:
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    Thank you for reading, and I hope to see you again in the next story.

  • Japanese Knife Names | 7 Fascinating Origins I Was Curious Enough to Look Up

    Japanese Knife Names | 7 Fascinating Origins I Was Curious Enough to Look Up

    Name

    After more than 25 years working as a chef in Japan and Australia, there are certain words I have used thousands of times without really thinking about them.

    Santoku. Gyuto. Deba. Yanagiba. Nakiri. Usuba. Sujihiki.

    They are simply Japanese knife names that become part of everyday language when you work in a kitchen.

    But recently, a very simple question crossed my mind:

    Why are these knives actually called that?

    I knew what they were designed to do. I knew how they felt in my hand and when I would choose one over another. But when I started thinking about the actual Japanese knife names, I realised there were some origins I had never really investigated.

    So, purely because I was curious, I decided to look them up.

    And some of the answers were more interesting than I expected.

    Japanese Knife Names Often Tell You Something About the Knife

    Ishizuchi Kanamono Manufactory

    One thing becomes obvious when looking closely at Japanese knife names: many of them are surprisingly practical.

    The name may describe the ingredient, the shape of the blade, or the type of work the knife was intended to perform.

    That makes sense.

    Traditional Japanese knives were not originally created because someone needed another product for a catalogue. They developed as working tools for particular jobs.

    And their names often preserve that history.

    👉 RELATED: Read our Beginner’s Guide to Japanese Knives to learn more about the basic types and how they are used.

    1. Santoku 三徳 — The “Three Virtues”


    180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer

    Santoku is probably one of the best-known Japanese knife names outside Japan.

    The kanji are:

    三 — three
    徳 — virtue or merit

    So 三徳 literally means something close to “three virtues.”

    Today, the Santoku is regarded as an all-purpose Japanese kitchen knife. One common explanation connects those “three virtues” with its ability to handle several major categories of food, often described as meat, fish and vegetables.

    The Santoku itself is relatively modern compared with traditional Japanese specialist knives. It developed as Japanese eating habits and home kitchens changed, combining characteristics suited to a broader range of everyday ingredients.

    That is probably why the name feels so appropriate.

    It is not a knife devoted to one narrow task.

    Its strength is versatility.

    After years in professional kitchens, I can understand why the Santoku became so popular. For someone who wants one practical Japanese knife for everyday cooking, its name describes its character remarkably well.

    👉 RELATED: Explore our article on Japanese Knife Balance and why a knife’s feel can matter as much as its specifications.

    2. Gyuto 牛刀 — Literally, “Cow Sword”


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    This is one of my favourites simply because the literal translation sounds much more dramatic in English.

    牛 means cow or cattle.

    刀 means blade or sword.

    So Gyuto 牛刀 literally means something like “cow blade” or “cow sword.”

    The Gyuto developed from Western-style chef’s knives introduced into Japan as meat consumption became more common.

    Originally, its association with cutting meat explains the use of the character 牛.

    Today, of course, nobody buys a Gyuto only to cut beef.

    It has become one of the most versatile Japanese kitchen knives and is used for meat, fish, vegetables and countless other jobs.

    Interestingly, the name remembers an earlier purpose even though the knife itself has moved far beyond it.

    That is something I find fascinating about Japanese knife names.

    Sometimes the history stays in the name long after the way we use the tool has changed.

    3. Deba 出刃 — A Familiar Name With a Less Certain Story


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    Then we come to Deba.

    This is where researching Japanese knife names gets more interesting because not every origin is perfectly clear.

    出 means something like to come out, protrude or emerge.

    刃 means blade or edge.

    There are different explanations surrounding how the name Deba came into use, including an old story connecting the name with a craftsman whose protruding teeth supposedly inspired the term.

    It is an entertaining story, but the precise historical origin of the name is not something I would present as absolute fact.

    What we do know is what the Deba became: one of the classic Japanese knives for processing fish.

    Its thick spine, substantial weight and strong heel make it very different from a delicate slicing knife.

    For me, that uncertainty actually makes the name more interesting.

    We use the word “Deba” so casually today that it is easy to forget the name itself has travelled through generations of Japanese cooking history.

    👉 RELATED: Read Japanese Knife Bevels — Single Bevel vs Double Bevel Explained for more about traditional Japanese blade geometry.

    4. Yanagiba 柳刃 — The Willow Blade

    Yanagiba is much easier to visualise.

    柳 means willow.

    刃 means blade.

    The long, narrow shape of the knife resembles a willow leaf, giving us the name 柳刃 — “willow blade.”

    This is one of those Japanese knife names that makes immediate sense once you see the kanji and the knife together.

    The long blade is closely associated with slicing sashimi and other delicate proteins. Rather than using repeated short sawing movements, its length allows a cook to make a long, controlled slicing motion.

    As someone who has spent many years working with fish and sashimi, this is where the poetry of the name and the practicality of the tool come together beautifully.

    It looks like a willow leaf.

    But that elegant shape also has a job to do.

    5. Nakiri 菜切 — A Name That Says Exactly What It Does


    165mm Nakiri Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Some Japanese knife names are much less mysterious.

    Nakiri is one of them.

    菜 means vegetable or greens.

    切 comes from cutting.

    Put them together and 菜切 essentially means “vegetable cutter.”

    Simple.

    The rectangular blade and relatively straight cutting edge make the Nakiri particularly suited to vegetable preparation.

    There is something I like about the honesty of this name.

    No complicated marketing.

    No dramatic terminology.

    It cuts vegetables, so it is called a vegetable cutter.

    The name also reminds us how important vegetables have always been in Japanese home cooking.

    👉 RELATED: Read about Japanese Knife Handles and why handle shape can change the way different knives feel in the hand.

    6. Usuba 薄刃 — The “Thin Blade”


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Usuba is another beautifully direct name.

    薄 means thin.

    刃 means blade.

    So 薄刃 means simply “thin blade.”

    The Usuba is a traditional Japanese vegetable knife, particularly associated with precise vegetable work.

    Although its rectangular profile can look similar to a Nakiri at first glance, traditional Usuba knives are generally more specialised and are strongly associated with professional Japanese cuisine.

    The thin cutting geometry makes sense when you consider the precision required for traditional vegetable techniques.

    Again, the name does not try to make the knife sound exotic.

    It describes one of its defining characteristics.

    7. Sujihiki 筋引 — “Pulling the Sinew”


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    Finally, there is Sujihiki.

    筋 can mean sinew, muscle fibre, tendon or line depending on context.

    引 means to pull or draw.

    The name reflects the knife’s relationship with trimming and slicing meat, particularly working along or removing sinew and connective tissue.

    Today, the Sujihiki is widely used as a Japanese slicing knife.

    For me personally, this is an especially familiar knife. I have used Sujihiki extensively in professional kitchens, including for fish and slicing work.

    And this is another example of how Japanese knife names can outlive their narrow original interpretation.

    A modern Sujihiki can do far more than its literal name might suggest.

    👉 RELATED: Read 切味 Kireaji to explore why the feeling of sharpness is about more than simply whether a knife can cut.

    Japanese Knife Names Are Small Pieces of Culinary History

    I started researching this simply because I was curious.

    After more than 25 years as a chef, I thought it was funny that I had said these names countless times without stopping to think about where they came from.

    And that may be what I enjoyed most about looking into Japanese knife names.

    Gyuto remembers the arrival and growth of meat cookery.

    Nakiri tells you exactly what generations of cooks used it for.

    Yanagiba describes the beauty of its shape.

    Usuba describes its thin blade.

    Sujihiki remembers the work it was designed to perform.

    Santoku reflects versatility.

    And Deba reminds us that sometimes the history behind an everyday word is not quite as simple as we assume.

    A Japanese knife is a tool.

    But its name can also carry a small piece of Japanese food culture, language and history.

    I have worked with Japanese knives for most of my professional life, and I am still finding things about them that make me curious.

    That is probably why I never get tired of them.

    This article started with one very simple thought:

    “Why is a Deba called a Deba?”

    Sometimes that is enough reason to start looking.

    And I think I might have found another series worth continuing.

    👉 Explore more:
    https://blog.asaoyayaichi.com.au

    👉 Visit our online store:
    https://asaoyayaichi.com.au

    Thank you for reading, and I hope to see you again in the next story.

  • 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential

    真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    When you buy a new Japanese knife, it is natural to assume that the sharpness you feel straight out of the box represents the very best that knife can offer.

    I used to think the same way.

    After more than 25 years working as a professional chef in Japan and Australia, I have handled many different Japanese knives. Yet one thing I have learned through actually using and sharpening them is surprisingly simple: a new Japanese knife does not always reveal its full potential on the first cut.

    Sometimes I have picked up a brand-new knife and felt a slight roughness at the edge. It was certainly sharp, but something about the cutting feel made me wonder whether there was more hidden inside the blade.

    Then I sharpened it myself.

    And it cut better.

    That experience changed the way I judge a new knife. Today, I do not necessarily see factory sharpness as the final destination. To me, it is simply the starting point.

    1. A New Japanese Knife Is the Beginning, Not the Finish

    Ishizuchi Kanamono Manufactory

    For a long time, I assumed something very straightforward: if a knife is brand new, surely this must be the sharpest it will ever be.

    It sounds logical.

    But after sharpening some of my own knives, I realised that this was not always true.

    A quality Japanese knife may already have excellent steel, geometry and craftsmanship, but the feeling at the edge can still change depending on how it is sharpened and maintained.

    This is one reason I believe it is difficult to judge the true character of a knife from its first few cuts alone.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    2. The First Cut Does Not Always Reveal Everything

    Sharpness is not only about whether a knife can cut through something.

    As a chef, I notice how the edge enters the ingredient, how much resistance I feel and how smoothly the blade continues through the cut.

    Occasionally, with a new Japanese knife, I have noticed a slightly rough feeling at the edge. This does not automatically mean that the knife is bad or that there is something wrong with the steel.

    It simply tells me that I have not yet discovered everything that knife can do.

    This is also why I have always believed that Kireaji — the feeling of sharpness — is something you experience through your hands, not simply something that can be understood from specifications.

    👉 INTERNAL LINK: 切味 Kireaji | 7 Truths About What Sharp Really Feels Like

    3. Sharpening My New Japanese Knife Changed My Perspective

    The biggest lesson came when I sharpened a knife myself and realised that I could make it cut better than it did when it was new.

    That was an important moment for me.

    Until then, part of me had assumed that the manufacturer had already created the ultimate edge. If this was how it cut when new, then perhaps this was simply the maximum performance of that particular knife.

    But after sharpening it, the cutting feel improved.

    The knife had not changed.

    The steel had not changed.

    What changed was the edge.

    That made me realise that the sharpness of a new Japanese knife should not automatically be treated as a measurement of everything the knife is capable of.

    👉 INTERNAL LINK: Whetstone Flattening — Why a Flat Whetstone Matters

    4. The Steel Has Potential — The Edge Helps Reveal It


    180mm Santoku SG2 Rosewood Octagonal Hand

    This is where the Japanese word 真価 — Shinka feels appropriate to me.

    Shinka means something close to a thing’s true value or real worth. In this case, I think of it as discovering what a knife is genuinely capable of.

    I do not sharpen a knife simply because I want to say, “Now it is sharper.”

    For me, there is something more interesting about the process.

    A well-made knife already has potential inside it. Through sharpening, use and maintenance, I can gradually discover that potential for myself.

    Perhaps a slightly romantic way of saying it is this:

    A good knife already has the potential. Sharpening is how I help bring it out.

    That is how I have come to think about my own knives.

    5. Hardness Alone Cannot Tell Me How a Knife Will Feel

    Asaoya Yaichi

    When choosing a Japanese knife, it is easy to focus on specifications such as steel type and HRC hardness.

    Those things certainly matter.

    But a number on a product description cannot completely tell me how a knife will feel on the cutting board.

    I want to use it. I want to sharpen it. I want to understand how the edge responds and how the knife behaves during actual kitchen work.

    After years of working with knives, I have learned that specifications can tell me about a knife, but my hands ultimately tell me how I feel about it.

    👉 INTERNAL LINK: Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC

    6. Sharpening Also Makes a Knife More Personal

    There is another reason I enjoy sharpening my own knives.

    Over time, the knife becomes more familiar.

    You begin to understand how the steel responds to the stone, how easily the edge comes back and what kind of finish feels right for the work you do.

    For me, sharpening is therefore not simply maintenance.

    It is part of developing a relationship with the tool.

    This is especially important with handcrafted Japanese knives because I do not think of them as disposable kitchen products. A good knife can remain part of your kitchen for many years when it is properly used, sharpened and cared for.

    👉 INTERNAL LINK: The True Value of Japanese Knives | 7 Reasons

    7. Don’t Judge a New Japanese Knife Too Quickly


    180mm Santoku VG10 Polished Hammered 67 Layer Damascus Green Handle

    If there is one thing I would tell someone buying a new Japanese knife, it is this:

    Do not assume the first cut tells you everything.

    Of course, a new knife should cut well. But I would not immediately conclude that its factory edge represents the absolute limit of what the blade can achieve.

    Use it.

    Learn how it feels.

    And when the time comes, sharpen it properly.

    You may discover another level of performance that was already waiting inside the knife.

    That, to me, is 真価 — Shinka.

    After more than 25 years as a chef, I still enjoy discovering what a knife can really do. Sometimes the most satisfying moment is not taking a new knife out of the box.

    It is the moment after sharpening it, making that first cut again, and thinking:

    “Yes. This knife had more to give.”

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    Thank you for reading, and I hope to see you again in the next story.

  • 愛着 Aichaku | 7 Powerful Ways a Japanese Knife Becomes Truly Yours

    愛着 Aichaku | 7 Powerful Ways a Japanese Knife Becomes Truly Yours

    Ishizuchi Kanamono Manufactory

    A Japanese knife can become much more than just a tool.

    After more than 25 years working as a professional chef in Japan and Australia, I have used many knives. Some have been sharpened countless times. Some have developed scratches, sharpening marks, patina, and other signs of daily work.

    Over time, those imperfections can become part of what makes a knife feel personal.

    But recently, a chef I work with reminded me that there is another way to love a knife.

    He had bought a new knife and was genuinely disappointed when he noticed a small scratch on the blade. The scratch had absolutely no effect on its performance, but that wasn’t the point.

    He wanted to keep his knife beautiful.

    It made me think that perhaps there are two very different ways to develop Japanese Knife Attachment.

    One is to let a knife change through years of use.

    The other is to protect its beauty for as long as possible.

    And I think both are completely valid.

    1. Japanese Knife Attachment Can Grow Through Use

    For many professional chefs, a knife becomes personal simply by using it.

    You sharpen it. You learn its balance. You understand how much pressure it needs and how the blade reacts to different ingredients.

    Eventually, you pick it up without even thinking.

    Small scratches appear. The polish changes. Carbon steel may develop a patina. The handle slowly begins to show signs of years of work.

    For some knives, I actually enjoy watching this happen.

    Those marks aren’t necessarily damage. They can be evidence that the knife has spent years doing exactly what it was made to do.

    A working knife doesn’t always need to look new.

    👉 INTERNAL LINK: Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Sometimes it looks better because it doesn’t.

    2. A Small Scratch Can Mean Something Completely Different

    His Knive

    The chef I mentioned earlier showed me the opposite perspective.

    His knife still performed exactly the same after the scratch appeared, but emotionally, something had changed.

    He had bought something he considered beautiful, and he wanted to preserve that beauty.

    I understand that.

    Japanese knives aren’t only cutting tools. They can represent craftsmanship, tradition, design, and personal taste.

    A polished blade, unusual handle, Damascus pattern, kurouchi finish, or beautiful forging can be the reason someone falls in love with a particular knife.

    Telling that person, “It’s just a tool,” misses the point.

    There are knives we want to use hard.

    And there are knives we want to protect.

    3. Patina and Scratches Aren’t the Only Way to Build Character

    Patina and Scratches

    There is a romantic idea that a Japanese knife should become scratched, sharpened, and covered with the signs of years of use.

    I like that kind of knife.

    But it doesn’t mean every knife needs to age that way.

    A carbon steel knife that develops a beautiful patina can be wonderful. A knife that remains incredibly clean and polished after years of careful ownership can also be beautiful.

    Both require attention.

    One owner may enjoy watching the steel slowly change.

    Another may carefully polish and maintain the blade to prevent unnecessary scratches.

    The results may look completely different, but both owners are building a relationship with their knives.

    That, to me, is part of Japanese Knife Attachment.

    4. Your Hand Learns the Knife Too

    Appearance is only one part of the relationship.

    After using the same knife repeatedly, you begin to understand things that specifications alone can’t explain.

    You know how the handle sits in your hand. You understand its balance point. You know how the blade moves through fish, meat, and vegetables.

    👉 INTERNAL LINK: Japanese Knife Handles | 7 Powerful Reasons the Right Handle Matters

    You may also notice that two knives that appear similar on paper can feel completely different when cutting.

    Steel, hardness, geometry, sharpening, weight, and balance all contribute to that feeling, but the person holding the knife matters too.

    👉 INTERNAL LINK: 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    Eventually, your hand learns the knife almost as much as you learn how to use it.

    That familiarity takes time.

    5. Sharpening Slowly Makes the Knife Your Own

    Sharpening is another important part of this process.

    Every time you sharpen a knife, you make a tiny change to the blade.

    After years of sharpening, a professional chef’s knife may look very different from the same model when it was new.

    Personally, I like that with my working knives.

    The blade carries the history of cooking, sharpening, maintenance, mistakes, corrections, and experience.

    Keeping your sharpening stones flat is also part of maintaining that relationship with your knife.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters

    A well-used knife develops a history.

    And that history belongs to the person who used it.

    6. Some Knives Are Tools — Others Are Showpieces


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    This distinction has become more interesting to me recently.

    There are knives I want to use without worrying too much about cosmetic changes.

    They are working knives.

    Their purpose is performance. If normal use creates scratches, sharpening marks, or patina, I can accept that.

    But there are other knives that make you stop and look at them.

    Beautiful polishing. An unusual handle. Damascus patterns. Traditional finishes. Exceptional craftsmanship.

    Those knives can create a completely different feeling.

    A handmade Japanese knife can also become more personal because no two handcrafted knives are ever perfectly identical.

    👉 INTERNAL LINK: The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    Perhaps that is why some knives eventually become difficult to replace, even when newer or more expensive knives are available.

    7. My Next Japanese Knife May Be an Experiment


    Knife Collection

    If I buy another knife specifically as a showpiece, I want to try something I haven’t really done before.

    I want to see how carefully I can preserve it.

    Not by putting it in a box and never using it.

    I still want to use it.

    But I would pay much more attention to how I clean it, dry it, sharpen it, store it, and protect the blade from unnecessary scratches.

    Instead of allowing time to naturally transform the knife, I would see how much of its original beauty I could preserve.

    In a way, that would still be “raising” the knife.

    Just differently.

    Maybe after five or ten years, it would tell a completely different story from the working knives I have used throughout my career.

    I think both stories would be worth telling.

    There Is No Single Right Way to Love a Japanese Knife

    Two people can own similar Japanese knives and develop completely different relationships with them.

    One may proudly accept the scratches, sharpening marks, patina, and years of professional use.

    Another may carefully protect the polish and feel disappointed by even the smallest scratch.

    Neither is wrong.

    A Japanese knife doesn’t become personal simply because it gets old.

    It becomes personal because of the time, care, work, and attention you give it.

    For some people, beauty comes from allowing a knife to change.

    For others, beauty comes from trying to preserve it.

    Maybe Aichaku — 愛着 is found somewhere between the two.

    And perhaps the most special Japanese knife isn’t always the newest or most expensive one.

    It’s the one you wouldn’t want to replace.

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    Every knife has a story.
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