Asaoya Yaichi

カテゴリー: Japanese knives

  • Choosing Your First Japanese Knife: 5 Essential Lessons from a Chef

    Choosing Your First Japanese Knife: 5 Essential Lessons from a Chef

    Ishizuchi Kanamono Manufactory

    Choosing your first Japanese knife can be confusing. There are so many steels, shapes, sizes, brands and price ranges that it is easy to spend hours researching and still not know what to buy.

    So let me make my answer simple.

    If you are buying your first Japanese knife for general home cooking, I would start by looking at a 180mm Santoku or a 210mm Gyuto, preferably in an easy-to-maintain stainless steel such as VG10 or Ginsan.

    That does not mean these are the “best” Japanese knives. It means they are practical places to start.

    Interestingly, more than 25 years ago, my own first Japanese knives were quite similar to what I would still recommend today.

    If you are looking for Japanese knives in Australia, you can also explore our current range here:

    👉 Japanese Knives Australia — Explore our collection

    Choosing Your First Japanese Knife: My Own First Choice


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    The first Japanese knives I bought for myself were a 210mm Damascus Gyuto and a Petty knife from the same series. If I remember correctly, the steel was probably VG10.

    At the time, I certainly did not understand knife steels the way I do now. I was not comparing every specification or thinking deeply about hardness, edge retention or steel composition.

    I simply bought knives that I wanted to use.

    Looking back after more than 25 years in professional kitchens, however, I think the basic combination actually made a lot of sense.

    A 210mm Gyuto can handle meat, fish and vegetables. The Petty takes care of smaller and more detailed jobs. Between those two knives, you can handle a huge amount of everyday kitchen work.

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

    Should Your First Japanese Knife Be a Gyuto or Santoku?


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

    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    For someone choosing their first Japanese knife, this is probably one of the most useful questions to answer.

    If you have enough bench space and are comfortable with a slightly longer blade, I think a 210mm Gyuto is an excellent starting point. The extra blade length becomes especially useful when cutting larger pieces of meat, fish or vegetables, because you can use a longer cutting stroke.

    👉 INTERNAL LINK: [Gyuto vs Santoku — Which Japanese Knife Is Right for You?]

    For a smaller home kitchen, or if 210mm simply feels too large, I would look at a 180mm Santoku.

    A Santoku is compact, comfortable and capable of handling meat, fish and vegetables. For many home cooks, it may be all the knife they really need.

    Neither one is automatically better.

    The question is which one makes more sense in your kitchen.

    Choosing Your First Japanese Knife Steel


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

    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    180mm Santoku SG2 Rosewood Octagonal Handle

    Steel names can make buying a Japanese knife unnecessarily intimidating.

    VG10, Ginsan, Blue #2, Blue Super, SG2 — the list goes on.

    For a beginner, I would not start by asking which steel can become the sharpest.

    I would ask: How much maintenance do you want?

    For many first-time buyers, VG10 or Ginsan makes a lot of sense. Both offer excellent performance while being stainless and relatively easy to live with.

    👉 INTERNAL LINK: [Japanese Knife Steel — Understanding the Different Steels Used in Japanese Knives]

    I personally enjoy carbon steels such as Blue #2, especially for certain cutting jobs. But carbon steel requires more attention to moisture and maintenance.

    That does not make it unsuitable for beginners. It simply means you should understand what you are buying.

    👉 INTERNAL LINK:Aogami and Shirogami | 7 Fascinating Things I Learned About Blue and White Paper Steel

    Choosing Your First Japanese Knife Does Not Mean Buying the Most Expensive One


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    There is another reason I do not think beginners should become too obsessed with specifications or prestige.

    Years ago, I took one of my knives back to a knife shop to have it sharpened.

    The person there almost laughed at it.

    I still remember that experience.

    Maybe, from his perspective, it was not a particularly special knife. But I had bought it, used it professionally and relied on it to do my job.

    That experience taught me something I still believe today.

    A knife does not need to impress another knife enthusiast. It needs to work for the person holding it.

    After more than 25 years as a chef, I have used carbon steel, stainless steel, Yanagiba, Gyuto, Sujihiki and many other knives. Today, one of the knives I use most at the sushi counter is a VG10 Sujihiki.

    Not because VG10 is the most prestigious steel.

    It simply works for what I do.

    👉 INTERNAL LINK: 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential

    What About a Petty as Your Second Japanese Knife?


    120mm Petty Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Once you have your main knife, my next choice would probably be a Petty.

    A Petty around 120–135mm is useful for smaller ingredients and detailed preparation where a 180mm or 210mm knife feels unnecessarily large.

    Interestingly, this is also what I did with my first Japanese knives: a Gyuto and a Petty.

    I did not understand it this way at the time, but looking back, they complemented each other extremely well.

    My Advice for Choosing Your First Japanese Knife

    After more than 25 years in professional kitchens, my advice is actually simpler than it would have been when I was younger.

    For general home cooking, start with a 180mm Santoku or 210mm Gyuto.

    If you want easy maintenance, look seriously at VG10 or Ginsan.

    Then, if you want a second knife, consider a 120–135mm Petty.

    If you mainly prepare vegetables, a Nakiri may make more sense. If you regularly slice fish or meat in long clean strokes, you may eventually want to explore a Sujihiki.

    But you do not need to start there.

    When choosing your first Japanese knife, do not worry too much about owning the knife with the highest hardness, the most expensive steel or the most impressive specifications.

    Start with a knife that fits your kitchen and the food you actually cook.

    More than 25 years after buying my first 210mm Gyuto and Petty, that is still where I would begin.

    👉 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.

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

    If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.

    Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.

    Visit Chanoyu: Shop 6A, 54–58 Nerang Street, Nerang QLD 4211

    Opening hours: Monday to Saturday, 7:00 am–2:00 pm; closed Sunday

    Website: https://www.chanoyucafe.com/

    Instagram: https://www.instagram.com/chanoyugc/

    The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.

  • Japanese Knife Shapes: 5 Powerful Lessons From 25 Years in Professional Kitchens

    Japanese Knife Shapes: 5 Powerful Lessons From 25 Years in Professional Kitchens

    Ishizuchi Kanamono Manufactory

    Japanese knife shapes can be confusing when you first start looking at Japanese knives. Gyuto, Santoku, Nakiri, Kiritsuke, Sujihiki — there are many different designs, and each one developed for a reason.

    After more than 25 years working as a professional chef in Japan and Australia, however, I have learned that knowing every knife shape does not mean you need to own every one of them.

    Some knives I have used constantly at work. Others, despite being extremely popular, I have rarely used professionally.

    If you are looking for authentic Japanese knives in Australia, you can also see our current selection here:

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

    Why Are There So Many Japanese Knife Shapes?

    Japanese Knives Australia

    One of the fascinating things about Japanese knives is how specialised they can be. Japanese cooking developed around very different jobs: preparing fish, slicing sashimi, cutting vegetables, breaking down meat and performing delicate preparation.

    Naturally, different Japanese knife shapes developed around those different tasks.

    But I think there is an important distinction between understanding why a knife exists and believing that you personally need one.

    My own knife choices have always depended on the kitchen I was working in and the job I needed to do.

    For more background on how Japanese knife-making developed, see:

    👉 INTERNAL LINK: Tosa Knife History — From Samurai-Era Craft to the Modern Kitchen

    Japanese Knife Shapes I Have Rarely Used: Santoku and Nakiri


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

    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo

    Santoku is probably one of the best-known Japanese knife shapes, particularly for home cooks. Nakiri is also popular because its straight edge and rectangular profile make it very comfortable for vegetable preparation.

    But professionally, I honestly have not used either of them very much.

    That does not mean they are bad knives. In fact, for many home kitchens, their relatively compact size can make them extremely practical.

    I recently compared these two styles in more detail here:

    👉 INTERNAL LINK: Nakiri vs Santoku: 3 Essential Lessons from My Kitchen

    My experience simply shows why I do not believe there is one universal answer when someone asks, “What is the best Japanese knife?”

    Your kitchen matters.

    Your ingredients matter.

    And most importantly, the way you actually cook matters.

    Why I Consider the Kiritsuke an Extremely Versatile Knife

    165mm,180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    The Kiritsuke is different.

    Of the Japanese knife shapes I have used, I consider a Kiritsuke-style knife to be extremely versatile. The long cutting edge combined with its distinctive pointed tip allows me to perform many different jobs without constantly changing knives.

    It can handle vegetables, meat preparation and detailed tip work, and I can even use it for certain fish preparation.

    That versatility is why I previously wrote:

    👉 INTERNAL LINK: 切付 | The Knife I Would Choose If I Could Own Only One

    For someone who enjoys a longer blade and wants one knife capable of doing many jobs, the Kiritsuke makes a lot of sense to me.

    Sujihiki at the Sushi Counter


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    My answer changes completely when I think about working behind a sushi counter.

    There, the Sujihiki may be the knife I use most.

    Its long, narrow blade works beautifully for slicing fish and making clean cuts with fewer unnecessary movements. After years of preparing fish professionally, I appreciate how useful that length can be.

    My preference for different steels when preparing sashimi is also something I have discussed before:

    👉 INTERNAL LINK: Sashimi & Sharpness

    But would I recommend a Sujihiki as the first knife for every home cook?

    Probably not.

    Unless you regularly prepare larger pieces of meat or fish, that long specialised blade may spend much more time sitting in the knife rack than it would in a professional kitchen.

    This is one reason choosing Japanese knives should be based on how you actually cook rather than simply buying the knife that looks most impressive.

    Of All Japanese Knife Shapes, I Still Come Back to the Gyuto


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    After everything I have used over the years, somehow I keep coming back to the Gyuto.

    For me, it is probably the easiest all-round knife to live and work with.

    Meat, fish, vegetables and everyday preparation — a good Gyuto can comfortably handle an enormous range of jobs without feeling overly specialised.

    This becomes especially important for people discovering Japanese Knives Australia for the first time. With so many steels, finishes, sizes and Japanese knife shapes available, it is easy to think that you need several knives immediately.

    You probably do not.

    Understanding the steel is just as important as understanding the shape:

    👉 INTERNAL LINK: Japanese Knife Steel: 5 Powerful Lessons After 25 Years in Professional Kitchens

    And if you are trying to decide where to begin, I have also written about the knives I would personally consider in Australia:

    👉 INTERNAL LINK: Japanese Knives Australia: 5 Powerful Choices I Would Make After 25 Years as a Professional Chef

    The Best Japanese Knife Shape Depends on You


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    After 25 years in professional kitchens, I do not choose a knife simply because a particular style is popular.

    I think about what I am actually going to cut.

    Santoku and Nakiri are popular, but I have rarely needed them professionally. A Kiritsuke feels extremely versatile to me. At a sushi counter, I may reach for a Sujihiki more than anything else. But when I want one dependable knife that can handle almost everything, I still find myself coming back to the Gyuto.

    That is perhaps the most important lesson behind all these Japanese knife shapes.

    The variety exists because different knives were designed to do different jobs.

    You do not need to own them all.

    You need the knife that makes sense for the way you cook.

    👉 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.

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

    If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.

    Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.

    Visit Chanoyu: Shop 6A, 54–58 Nerang Street, Nerang QLD 4211

    Opening hours: Monday to Saturday, 7:00 am–2:00 pm; closed Sunday

    Website: https://www.chanoyucafe.com/

    Instagram: https://www.instagram.com/chanoyugc/

    The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.

  • Petty Knife: 5 Surprising Things I Learned About This Small Japanese Knife

    Petty Knife: 5 Surprising Things I Learned About This Small Japanese Knife


    120mm Petty Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    I have worked as a professional chef for more than 25 years, and during that time I have used many different Japanese knives. Gyuto, Santoku, Sujihiki, Yanagiba, Deba, Nakiri — and of course, the Petty Knife.

    But recently I realised something surprisingly simple.

    I had used a Petty Knife for years, but I had never really stopped to ask why it was called “Petty.”

    Was it actually the English word “petty”? Was it originally a Japanese knife? Or did the name come from somewhere else?

    So I decided to look into it.

    For anyone exploring Japanese Knives Australia, understanding the history and purpose behind each knife can be just as interesting as comparing steels, shapes and finishes.

    👉 Looking for Japanese knives in Australia? Visit Asaoya Yaichi:
    https://asaoyayaichi.com.au

    Petty Knife — Where Does the Name Come From?

    Ishizuchi Kanamono Manufactory

    The first thing I learned was that the name Petty Knife does not originally come from the English meaning of “petty.”

    It is generally traced to the French word “petit,” meaning “small.”

    In Japanese, the knife is called ペティナイフ (peti naifu), essentially combining the idea of “small” with the English word “knife.”

    That was something I genuinely did not know.

    I had spent years working with these knives in professional kitchens without ever thinking seriously about the origin of the name.

    It is another reminder that many Japanese knife terms have histories that are not always obvious from the words we use today.

    👉 INTERNAL LINK: Tosa Knife History — From Samurai-Era Craft to the Modern Kitchen

    Is the Petty Knife Really a Traditional Japanese Knife?


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    This is where the story becomes even more interesting.

    The Petty Knife belongs to the Western-influenced side of Japanese kitchen knives rather than the older traditional Japanese knife families.

    As Western-style cooking and Western knife shapes became established in Japan, Japanese makers adapted those forms using their own approach to knife making.

    Today, the Petty Knife is widely recognised as a Japanese utility knife.

    It is often around 120–150mm, although sizes vary between makers. Its compact blade gives much more control than a full-sized Gyuto or Santoku when working with smaller ingredients.

    👉 INTERNAL LINK: Japanese Knives Australia: 5 Powerful Choices I Would Make After 25 Years as a Professional Chef

    Petty Knife Uses in My Professional Kitchen

    Japanese Knives Australia

    For me, this is where specifications become less important than actual kitchen experience.

    A Petty Knife is useful when a larger knife simply feels unnecessary.

    Trimming meat, removing sinew, preparing small vegetables, cutting fruit, cleaning small pieces of fish or doing detailed work around an ingredient are all situations where a smaller blade can be extremely convenient.

    I personally like 135mm Petty Knives because they still feel compact while giving enough blade length to do real preparation work.

    You could describe a Petty Knife as sitting somewhere between a Western paring knife and a small chef’s knife.

    That versatility is probably why it quietly becomes one of those knives you keep reaching for.

    Petty Knife Steel Still Matters

    Ginsan Steel

    Being small does not mean the steel becomes unimportant.

    A Petty Knife can be made from many of the same steels used in larger Japanese knives, including stainless steels and traditional carbon steels.

    The choice affects maintenance, sharpening, edge retention and how the knife feels in everyday use.

    For someone buying Japanese knives in Australia, this is worth considering carefully. A knife that suits a professional chef working every day may not necessarily be the best choice for someone cooking at home several times a week.

    👉 INTERNAL LINK: Japanese Knife Steel: 5 Powerful Lessons After 25 Years in Professional Kitchens

    The same applies to the surface finish. A polished Petty Knife, Nashiji finish or Kurouchi blade can look completely different even when the basic purpose of the knife remains similar.

    👉 INTERNAL LINK: 仕上げ | Japanese Knife Finishes…

    Petty Knife and the Character of Japanese Knives

    One reason I enjoy learning more about Japanese knives is that even a small knife can lead into a much bigger story.

    A Petty Knife may have Western influences, but Japanese makers have developed it into something that now sits naturally alongside Gyuto, Santoku, Nakiri and other knives in Japanese knife collections.

    And when you start looking at individual makers, steels, handles and finishes, two Petty Knives of the same length can feel completely different.

    This is also why I do not think Japanese knives should be judged only by blade length or steel name.

    The maker, construction, balance, grind, handle and intended purpose all contribute to the finished knife.

    👉 INTERNAL LINK: Kurouchi Japanese Knives…

    Choosing a Petty Knife in Australia


    135mm Petty VG10 Polished Hammered 67 Layer Damascus

    For people searching for Japanese Knives Australia, the Gyuto and Santoku naturally receive most of the attention.

    But the Petty Knife should not be overlooked.

    If you already own a larger Japanese knife, a Petty Knife can be an excellent second knife because it covers many of the smaller jobs where a 180mm Santoku or 210mm Gyuto can feel unnecessarily large.

    And after researching the name myself, I now find the Petty Knife even more interesting.

    I had been using one for years without knowing that the name itself carried a small piece of European and Japanese knife history.

    Sometimes the knives we think we already know still have something new to teach us.

    👉 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.

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

    If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.

    Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.

    Visit Chanoyu: Shop 6A, 54–58 Nerang Street, Nerang QLD 4211

    Opening hours: Monday to Saturday, 7:00 am–2:00 pm; closed Sunday

    Website: https://www.chanoyucafe.com/

    Instagram: https://www.instagram.com/chanoyugc/

    The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.

  • Choosing a Japanese Knife: 5 Powerful Lessons About the Maker Behind the Blade

    Choosing a Japanese Knife: 5 Powerful Lessons About the Maker Behind the Blade

    Ishizuchi Kanamono Manufactory

    Choosing a Japanese Knife is about much more than comparing steel, price, blade length or appearance. For people exploring Japanese Knives Australia, there are now more makers, steels and styles to choose from than ever before. After more than 25 years working as a professional chef, I have learned that the person behind the knife matters too.

    Japanese blacksmiths spend years developing skills that cannot simply be replaced by a machine or a famous brand label. Their experience, techniques and knowledge are part of the value of every knife they produce.

    At Asaoya Yaichi, I want more people in Australia to know the names of the Japanese craftsmen behind their knives. Their names should have value because their skills, experience and years of work have value.

    But at the same time, I do not want a blacksmith’s name to become just another luxury label.

    When Choosing a Japanese Knife, I believe we should understand not only who made it, but why their work matters.

    👉 Explore our Japanese knives in Australia:
    https://asaoyayaichi.com.au

    Choosing a Japanese Knife Means Knowing Who Made It

    For many years, Japanese kitchen knives were often sold overseas simply as “Japanese knives.”

    The steel might be listed. The blade length might be listed. The words “hand-forged” might appear in the description.

    But who actually made the knife?

    I believe that question deserves more attention.

    A blacksmith is not simply part of the manufacturing process. The decisions they make about forging, heat treatment, construction and finishing all contribute to the character of the finished blade.

    This is one reason I have become increasingly interested in telling the stories behind Japanese knives rather than simply selling them as products.

    👉 INTERNAL LINK: [Tosa Knife History — From Samurai-Era Craft to the Modern Kitchen]

    Understanding where a knife comes from gives us a much deeper appreciation of what we are holding in our hands.

    The Maker’s Name Should Have Real Value


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I have written before about something that concerns me: the future of Japanese blacksmiths and the value placed on their work.

    If retailers compete only on price, eventually somebody in the chain has to absorb that pressure. I do not believe constantly making Japanese knives cheaper is necessarily good for the future of the industry.

    Traditional skills take years to develop.

    That should have value.

    When a blacksmith produces excellent knives for decades, I want their name to become better known. If that reputation eventually allows their work to command a higher price, I do not see that as a bad thing.

    In fact, I believe knife retailers can play a role in helping that happen.

    👉 INTERNAL LINK: [Hand-Forged vs Machine-Made Japanese Knives]

    But there is an important distinction.

    I want the maker’s name to represent craftsmanship, experience and quality — not simply status.

    Choosing a Japanese Knife Is Still About the Knife


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

    Knowing the maker is important, but when Choosing a Japanese Knife, the knife still needs to make sense for the person using it.

    I have spent more than 25 years working with knives in professional kitchens. From that experience, I know that a famous name cannot change whether a particular blade shape, steel or size suits the job in front of me.

    A beautiful carbon-steel knife may be wonderful for one cook, while someone else may be much happier with the easier maintenance of VG10, Ginsan or SG2.

    👉 INTERNAL LINK: [Japanese Knife Steel: 5 Powerful Lessons After 25 Years in Professional Kitchens]

    The same applies to knife shape. A Gyuto, Santoku, Nakiri, Sujihiki or Kiritsuke has its own purpose and character.

    The maker gives the knife its craftsmanship.

    The user gives the knife its purpose.

    A Famous Name Should Tell a Story


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

    This is perhaps the most important point for me.

    I do not want Japanese blacksmiths to become anonymous workers behind expensive knives.

    But I also do not want their names printed on a blade simply because a famous name makes the knife easier to sell.

    If we introduce a craftsman’s name, we should also explain their work.

    Where do they work? What traditions do they come from? What kind of knives do they make? Why is their craftsmanship worth preserving?

    That story is part of the knife.

    This is especially important with traditional knife-making regions such as Tosa.

    👉 INTERNAL LINK: [Kurouchi Japanese Knives: Traditional Black-Forged Blades Explained]

    A Kurouchi finish, for example, is not simply a fashionable black surface. It is connected to a traditional way of producing practical forged blades.

    Understanding that changes how we see the knife.

    Japanese Knives Australia Should Be About More Than Price

    As Japanese knives become increasingly available in Australia, I hope the market continues to grow.

    But I also hope that growth does not become only a competition over who can sell Japanese knives for the lowest price.

    There should be room for different steels, different regions, different craftsmen and different philosophies of knife making.

    That is why I believe Japanese Knives Australia should become a market where customers can learn about the people behind the blades as well as the products themselves.

    👉 INTERNAL LINK: [Japanese Knives Australia: 5 Powerful Choices I Would Make After 25 Years as a Professional Chef]

    For me, Choosing a Japanese Knife should bring these two ideas together.

    We should respect the maker.

    We should understand the craftsmanship.

    And then we should choose a knife that genuinely suits the person who will use it.

    The Name Behind the Knife Deserves to Be Remembered

    Japanese Knives Australia

    At Asaoya Yaichi, I want to continue introducing Japanese knives through my own experience as a professional chef, while also giving greater recognition to the craftsmen who make them.

    I want customers in Australia to remember their names.

    Not because a name automatically makes a knife better.

    But because when excellent craftsmanship exists behind that name, the person responsible for it deserves recognition.

    If Japanese knife retailers can help increase the value of those names while explaining the craftsmanship behind them, I believe we can do more than simply sell knives.

    We can help carry Japanese knife-making traditions into the future.

    And that, for me, is an important part of Choosing a Japanese Knife.

    👉 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.

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

    If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.

    Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.

    Visit Chanoyu: Shop 6A, 54–58 Nerang Street, Nerang QLD 4211

    Opening hours: Monday to Saturday, 7:00 am–2:00 pm; closed Sunday

    Website: https://www.chanoyucafe.com/

    Instagram: https://www.instagram.com/chanoyugc/

    The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.

  • Japanese Knife Steel: 5 Powerful Lessons I Learned After 25 Years as a Chef

    Japanese Knife Steel: 5 Powerful Lessons I Learned After 25 Years as a Chef

    Ishizuchi Kanamono Manufactory

    For most of my 25 years working as a professional chef, I honestly did not care much about Japanese knife steel.

    I knew my knives felt different, but I rarely thought about the reason. Some held their edge longer. Some could lose their initial sharpness but still somehow get me through a busy service. Others became frustrating once the edge started to fade. Some were easy to sharpen, while others required more patience. And, of course, some rusted much more easily than others.

    I noticed all of these differences long before I understood the steels behind them.

    It was only after starting Asaoya Yaichi and learning more seriously about Japanese knives that those years of experience began to connect with what I was learning about steel.

    If you are looking for Japanese knives in Australia, understanding these differences can make choosing your next knife much easier.

    👉 Visit the Asaoya Yaichi online store to explore our Japanese knives in Australia.

    Japanese Knife Steel Was Never My Priority in the Kitchen


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    As a working chef, I was interested in practical results.

    Does it cut well? How long can I use it before sharpening? Can I keep using it when the edge starts to fade? How quickly can I bring the edge back?

    I did not stand in the kitchen thinking about carbon percentages or steel specifications.

    Looking back, however, I realise I had been learning about Japanese knife steel through my hands for years without knowing it.

    👉 INTERNAL LINK: Hand-Forged vs Machine-Made Knives

    Learning more about knife making also taught me that steel is only part of the story. Heat treatment, blade geometry, sharpening and construction all influence how a knife performs.

    Learning Japanese Knife Steel Finally Explained My Preferences


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

    Once I started selling Japanese knives, I needed to understand what I was actually selling.

    That changed the way I looked at my own knives.

    Suddenly, experiences from many years in professional kitchens started making sense. Today I know that I personally enjoy using Aogami #2 and Aogami Super. They suit the way I work and, importantly, the way I sharpen.

    That does not mean I believe they are the best steels for everyone.

    👉 INTERNAL LINK: Is an Expensive Japanese Knife Really Worth It?

    Specifications and price can tell us something about a knife, but they cannot completely describe what it will feel like after months or years of real kitchen use.

    Choosing Japanese Knife Steel for Japanese Knives in Australia


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

    This becomes particularly important when choosing Japanese knives in Australia.

    As a professional chef, I use my knives constantly. With carbon steel, I wash the blade, dry it and continue using it regularly. Patina develops, but personally I have not found rust particularly difficult to manage during everyday professional use.

    Home use can be very different.

    You might use a carbon-steel knife tonight and then not touch it again for several days. If moisture remains on the blade during that time, rust can appear surprisingly quickly.

    That is one reason stainless steels such as VG10 or Ginsan can make a lot of sense for people who want a Japanese knife without constantly thinking about maintenance.

    👉 INTERNAL LINK: Japanese Knife Rust Removal: 5 Powerful Reasons I Keep a Sabitoru Fine in My Knife Kit

    Stainless does not mean completely rust-proof, but it is generally more forgiving.

    This is also why there is no single answer when someone asks me which steel they should choose.

    Japanese Knife Steel and What I Feel at the Sharpening Stone


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    There is another difference I have noticed over the years: sharpening.

    This is my personal experience rather than a rule for every knife, but when some stainless knives become very dull, I find they can become frustrating.

    I can usually bring them back to a reasonably sharp edge without too much trouble. But getting that edge back to the extremely sharp condition I personally want can sometimes require patience.

    With Aogami carbon steels, I often feel that I can bring the edge back more naturally.

    Of course, this depends on much more than simply whether a knife is carbon or stainless. Hardness, heat treatment, blade geometry and sharpening stones all matter.

    That is why I prefer talking about what I have actually experienced rather than saying one steel is universally better.

    👉 INTERNAL LINK: 切付 | Japanese Knife for Chefs: 1 Powerful Choice After 25 Years in Professional Kitchens

    Japanese Knives Australia: Steel Is Only the Beginning


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    If you are searching for Japanese knives in Australia, I would not start by asking, “What is the best steel?”

    I would start with different questions.

    How often do you cook? Do you sharpen your own knives? Are you comfortable drying a carbon-steel blade immediately after use? Do you want something easy to maintain? What shape and length actually suit the food you prepare?

    Understanding Japanese knife steel helps answer those questions, but steel should not become the only reason you choose a knife.

    I recently wrote about the Japanese knives I would personally choose after more than 25 years in professional kitchens. That article looks beyond steel and considers the complete knife from the perspective of actual use.

    👉 IMPORTANT INTERNAL LINK: Japanese Knives Australia: 5 Powerful Choices I Would Make After 25 Years as a Professional Chef

    For me, that is the real value of finally learning about steel.

    Twenty-five years ago, I could tell you whether I liked a knife. I just could not always explain why.

    Today, I understand much better why Aogami #2 and Aogami Super suit me, why stainless steel can be a better choice for many people, and why the most impressive steel name does not automatically make the best knife for the person holding it.

    If you are choosing Japanese knives in Australia, learn about the steel—but choose the knife according to the way you actually cook.

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    👉 Visit our online store:
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    Thank you for reading, and I hope to see you again in the next story.

  • Japanese Knives Australia Ranking: 5 Exceptional Knives I Would Choose After 25 Years as a Chef

    Japanese Knives Australia Ranking: 5 Exceptional Knives I Would Choose After 25 Years as a Chef

    Asaoya Yaichi

    Choosing a Japanese knife is highly personal. Steel, balance, blade shape, handle design and even appearance can completely change how a knife feels in your hand. After more than 25 years working in professional kitchens, I have learned that the knife I personally want is not always the most expensive one.

    That is why I wanted to create my own Japanese Knives Australia Ranking. Rather than ranking knives purely by price or specifications, these are five knives from the Asaoya Yaichi collection that stand out to me through a combination of usability, craftsmanship, steel, rarity and character.

    If you are currently looking for Japanese knives in Australia, you can also see our collection here:

    👉 https://asaoyayaichi.com.au

    Japanese Knives Australia Ranking — Why These 5?

    Ishizuchi Kanamono Manufactory

    There are many excellent Japanese knives available today, so this ranking is deliberately personal. I am looking at these knives from the perspective of someone who has spent decades actually using knives in professional kitchens.

    Some knives impress me because of their practicality. Others because of traditional Japanese craftsmanship. And sometimes there is simply a knife that makes you think, “I want that one.”

    👉 INTERNAL LINK: Read “Is an Expensive Japanese Knife Really Worth It?” here.

    No. 5 — 210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    At number five in my Japanese Knives Australia Ranking is a 210mm Gyuto made from VG10 stainless steel with a polished hammered 67-layer Damascus finish.

    This is what I would call a dependable all-rounder. A 210mm Gyuto is extremely versatile in both professional and home kitchens, while VG10 offers a practical combination of edge retention, corrosion resistance and ease of maintenance.

    The Damascus pattern and green handle also make this knife visually impressive without sacrificing everyday usability.

    Personally, I would be very tempted to purchase this Gyuto together with the matching Petty. As a set, they cover an enormous amount of everyday kitchen work while looking fantastic together.

    👉 INTERNAL LINK: Read “Hand-Forged vs Machine-Made Japanese Knives” here.

    No. 4 — 180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer


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

    Number four is something quite different.

    This 180mm Santoku combines VG10N steel with 33-layer Damascus, a Green Marble handle and a Rainbow Spacer.

    The marble-style handle immediately catches the eye, but what makes this knife particularly interesting to me is its rarity. Japanese knives with this combination of blade and handle design are not something you see everywhere.

    The 180mm Santoku size is also highly practical. It gives you enough blade for serious preparation while remaining comfortable and controllable for everyday cooking.

    For someone wanting a Japanese knife that feels genuinely different from the usual choices, this is a special piece.

    👉 INTERNAL LINK: Read “Most Popular Japanese Knife Souvenirs” here.

    No. 3 — 180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    If I ranked these knives purely on usability, this could easily be number one.

    I have written about this knife before because I genuinely think its shape is exceptionally easy to use. The Aogami #2 carbon steel is also a steel I personally enjoy working with.

    But what gives this knife its character is the Kurouchi finish.

    The dark, rustic surface carries the character I associate with traditional Tosa knives. It does not try to look overly polished or perfect. For people who understand Japanese knives, that simplicity is part of the attraction.

    This knife is also currently available to see at Chanoyu cafe on the Gold Coast.

    👉 INTERNAL LINK: Read my article about the 180mm Kiritsuke Aogami #2 here.

    No. 2 — Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule


    Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Number two in my Japanese Knives Australia Ranking is our Ginsan Nashiji Gyuto.

    This knife represents something very different from the modern Damascus designs above. Quality Ginsan stainless steel, a Nashiji finish, forged construction, Magnolia octagonal handle and Buffalo Horn ferrule come together in a knife that feels unmistakably Japanese.

    Interestingly, when I take our knives to businesses and show them in person, this Ginsan series consistently attracts attention. Many of the people I speak with immediately want to know more about it.

    We also carry this style in Gyuto, Santoku, Petty and Nakiri, making it particularly attractive for someone who wants to build a matching Japanese knife set rather than purchase just one knife.

    👉 INTERNAL LINK: Read our article about Ginsan steel and Nashiji-finished Japanese knives here.

    No. 1 — 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer


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

    My number one choice is the 180mm Santoku Aogami #2 with Green Micarta Handle and Turquoise Spacer.

    I have featured this knife before, and my opinion has not changed.

    For me, it is simply the coolest knife in the collection.

    The turquoise band running through the handle immediately catches the eye, while Aogami #2 is one of my favourite steels. What I particularly like is the contrast between these elements.

    Aogami #2 represents a very traditional Japanese carbon steel, yet the Green Micarta and turquoise give the knife a modern personality. At the same time, the polished blade still retains a subtle, restrained character that reminds me of Japanese wabi-sabi rather than excessive decoration.

    It is traditional and contemporary at the same time.

    After more than 25 years working with kitchen knives, I have handled plenty of expensive and impressive blades. But if I were choosing one knife from the Asaoya Yaichi collection for myself, this is the one I would want.

    That is why it takes first place in my Japanese Knives Australia Ranking.

    👉 INTERNAL LINK: Read my previous article featuring the Aogami #2 Santoku with Green Micarta and Turquoise Spacer here.

    Final Thoughts on My Japanese Knives Australia Ranking

    This is not a ranking based simply on price. It reflects what I personally value after more than 25 years in professional kitchens: usability, steel, craftsmanship, individuality and the feeling a knife gives you when you pick it up.

    Your number one may be completely different from mine — and that is part of what makes Japanese knives so interesting.

    A knife is a tool, but a good knife can also become something personal. Among these five, there are knives I admire, knives I would recommend for their practicality and knives I simply want to own.

    And sometimes, that final feeling matters most.

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

  • Japanese Knives Australia: 5 Powerful Choices I Would Make After 25 Years as a Professional Chef

    Japanese Knives Australia: 5 Powerful Choices I Would Make After 25 Years as a Professional Chef

    Asaoya Yaichi

    When people search for Japanese Knives Australia, they are often faced with an enormous choice of steels, shapes, finishes and prices. After more than 25 years working in professional kitchens in Japan and Australia, I look at knives a little differently. I am less interested in what sounds impressive on paper and more interested in what I would actually want beside me during a long day in the kitchen.

    If you are looking for Japanese knives in Australia, you can also explore the current Asaoya Yaichi collection here:

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

    For me, a good knife collection should not simply look beautiful. Each knife should have a purpose, feel comfortable in the hand and be something I genuinely want to use.

    Japanese Knives Australia: My First Choice Would Be Ginsan Nashiji


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    If I were building a professional set from the current Asaoya Yaichi range, I would seriously consider starting with Ginsan steel with a Nashiji finish.

    Ideally, I would like a Gyuto, Petty, Nakiri and Santoku in this combination.

    Ginsan, also known as Silver #3, offers an excellent balance for professional work. I like the idea of having the performance and sharpening characteristics associated with a quality Japanese knife while gaining the practical advantage of stainless steel.

    The Nashiji finish is another reason I like this combination. Its subtle, textured appearance has character without being overly decorative. For me, these are knives that can look beautiful while still feeling like serious working tools.

    👉 INTERNAL LINK: Add a link here to the existing Ginsan steel article.

    The Nashiji finish itself also has an interesting place in Japanese knife making.

    Japanese Knives Australia and the Practical Appeal of VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    Another set I would be very comfortable using is our VG10 series with green handles.

    A Gyuto, Petty and Santoku would already cover a huge amount of everyday kitchen work. VG10 is familiar to many people looking for Japanese knives in Australia, and from my experience, a properly sharpened VG10 knife can perform extremely well.

    I currently use a VG10 Sujihiki myself, and that experience is part of why I do not judge a knife only by the reputation or price of its steel. Sharpening, geometry and how the knife is actually used matter enormously.

    👉 INTERNAL LINK: Add a link here to Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    My Personal Choice: Aogami #2 with Turquoise


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

    Then there is the choice that is harder for me to ignore personally: Aogami #2 with a turquoise handle.

    I have used carbon steel extensively during my career, and I still have a particular appreciation for Aogami #2. It requires more care than stainless steel, but for someone comfortable maintaining carbon steel, it can be extremely rewarding.

    The turquoise detail also gives the knife a personality of its own. If I were choosing purely according to my own taste rather than trying to create the most practical matching set, this would be very difficult for me to leave behind.

    Carbon steel is not automatically the right choice for everyone, which is why understanding maintenance is important.

    👉 INTERNAL LINK: Add a link here to Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan

    The 180mm Kurouchi Kiritsuke Is Still Hard to Beat


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Purely from the perspective of usability, I also keep coming back to the 180mm Kurouchi Kiritsuke.

    I have written about this knife before because the size and shape make sense to me as a chef. At 180mm, it is large enough to handle serious preparation while remaining compact and controllable.

    For someone exploring Japanese Knives Australia and wanting one versatile knife rather than immediately building a complete set, this style deserves consideration.

    👉 INTERNAL LINK: Add a link here to “切付 | Japanese Knife for Chefs: 1 Powerful Choice After 25 Years in Professional Kitchens.”

    Japanese Knives Australia: Building a More Complete Professional Range

    Ishizuchi Kanamono Manufactory

    Looking at the Asaoya Yaichi range as a professional chef, I think we already have a very strong foundation. Gyuto, Santoku, Petty and Nakiri give both professional chefs and home cooks plenty of practical choices across Ginsan, VG10 and carbon steels.

    But I do not consider the collection finished.

    One area I particularly want to expand is traditional Japanese slicing knives. Yanagiba and Takohiki are important knives for sashimi and specialised fish work, and these are areas where I would like Asaoya Yaichi to offer more choice in the future.

    My goal is not to build the biggest collection of Japanese knives in Australia simply for the sake of having more products. I would rather develop a carefully selected range of knives that I can look at after more than 25 years in professional kitchens and genuinely say: I would use these myself.

    That principle will continue to guide how Asaoya Yaichi grows.

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

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

  • VG10 vs Ginsan — 5 Powerful Differences I’ve Noticed Selling Japanese Knives in Australia

    VG10 vs Ginsan — 5 Powerful Differences I’ve Noticed Selling Japanese Knives in Australia


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    When people choose a Japanese knife, the conversation often begins with shape, appearance or price. But sooner or later, steel becomes part of the decision. VG10 vs Ginsan is an especially interesting comparison because both are stainless Japanese knife steels, yet they appeal to buyers for slightly different reasons.

    Since starting Asaoya Yaichi and showing our knives to people in Australia, I have noticed something interesting. When I visit knife shops and introduce our range, Ginsan often attracts attention. I cannot say from my experience alone that Ginsan is more popular than VG10 across Australia, but the reaction has certainly made me curious about why knowledgeable knife buyers seem interested in it.

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

    VG10 vs Ginsan: Why Ginsan Gets Attention


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    Ginsan, also known as Silver #3 or Gin-3, is a Japanese stainless steel known for combining corrosion resistance with the ability to take a very fine edge. It is often appreciated by people who want some characteristics associated with traditional Japanese carbon steels without the same level of concern about rust.

    I need to make one thing clear: I have not personally used a Ginsan knife extensively in a professional kitchen, so I will not pretend to give you a long-term chef’s review of the steel.

    What I can talk about is what I see.

    The Ginsan knives we carry through Ishizuchi have a beautiful Nashiji finish. They feel substantial, traditional and unmistakably Japanese. I have also been told by our contact at Ishizuchi that they are particular about the quality of the Ginsan used for this series.

    What exactly defines “good Ginsan” involves more than simply the steel name. Heat treatment, forging, grinding and blade geometry can all influence the finished knife.

    👉 INTERNAL LINK: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    VG10 vs Ginsan Is Also About the Knife, Not Just the Steel


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    This is something I think buyers sometimes overlook.

    A knife is not simply a piece of VG10 or Ginsan. The steel is only part of the finished product.

    Our Ginsan range currently includes Santoku, Gyuto, Petty and Nakiri. Because they share the same Nashiji aesthetic, seeing several of them together makes you want to build a matching set.

    Personally, though, I would change one thing.

    Instead of the Santoku, I would love to have a Sujihiki in the same series. For the way I work as a professional chef, a Ginsan Gyuto, Petty, Nakiri and Sujihiki would make an extremely attractive and practical set.

    That is simply my preference after more than 25 years in professional kitchens, rather than a rule about what everyone should own.

    👉 INTERNAL LINK: 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential.

    VG10 vs Ginsan: My Real Experience With VG10


    Ishizuchi Kanamono Manufactory 

    This is where my perspective changes because VG10 is a steel I actually use.

    Our VG10 collection at Asaoya Yaichi currently includes Gyuto, Santoku and Petty knives with distinctive green handles. The blades have a Damascus finish, giving them a modern appearance while still retaining the character of a Japanese knife.

    They also look excellent together as a set.

    In fact, we have already sold one of the VG10 Petty knives. It was only one knife, but as someone building a small Japanese knife business in Australia, seeing that first knife from the series sell genuinely made me happy.

    👉 INTERNAL LINK: Add your article about whether an expensive Japanese knife is really worth it here.

    My everyday experience with VG10 has also been very positive.

    With proper sharpening and maintenance, I can get my VG10 extremely sharp. I use VG10 regularly in a professional kitchen, and with normal care I have personally never had a problem with rust.

    Of course, stainless does not mean maintenance-free. I still believe a good knife should be washed, dried and looked after properly.

    We also carry a VG10 Sujihiki from a different series, so customers who prefer a slicing knife still have that option.

    Which Should You Choose After Comparing VG10 vs Ginsan?


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

    I do not think VG10 vs Ginsan needs a simple winner.

    Ginsan interests me because of the reaction I have seen from knife people in Australia, its traditional Nashiji appearance and its reputation for taking a fine edge while remaining stainless.

    VG10 interests me for a different reason: I already trust it.

    I have used it, sharpened it and worked with it in a real professional kitchen. Properly maintained, it can become extremely sharp while remaining practical for everyday work.

    👉 INTERNAL LINK: Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    Perhaps that is the most useful way to look at VG10 vs Ginsan.

    Ginsan is the steel I am increasingly interested in learning more about.

    VG10 is the steel I already know I can depend on.

    And sometimes choosing a Japanese knife is not about finding the steel that wins on paper. It is about finding the knife that makes you want to pick it up, sharpen it, use it and keep it for years.

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

  • 切付 | Japanese Knife for Chefs: 1 Powerful Choice After 25 Years in Professional Kitchens

    切付 | Japanese Knife for Chefs: 1 Powerful Choice After 25 Years in Professional Kitchens

    Ishizuchi Kanamono Manufactory

    If I could own only one Japanese knife for chefs, what would I choose?

    After more than 25 years working in professional kitchens, I have used many different knives for many different jobs. Gyuto, Santoku, Sujihiki, Yanagiba, Deba and other specialised Japanese knives all have their own strengths. If I had the space and freedom to choose, I would always prefer using the right knife for each task.

    But what if I could keep only one?

    From the knives we currently carry at Asaoya Yaichi, my choice would be a 180mm Kiritsuke.

    Not because it is the best knife for every individual job. It isn’t. I would choose it because its combination of size, blade width and pointed tip allows it to handle an unusually wide range of kitchen work.

    That is what I would want from my only knife.

    Why I Would Choose a 180mm Japanese Knife for Chefs


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    A 180mm blade sits in a very useful position between compact home-kitchen knives and longer professional blades.

    For vegetables, the Kiritsuke has enough blade height and width to feel stable when cutting harder ingredients such as daikon. Compared with a narrow Sujihiki, I find a wider blade much easier when I need to apply controlled downward pressure through a firm vegetable.

    At the same time, 180mm is still compact enough to remain agile.

    This balance is important. If I can own only one Japanese knife for chefs, I don’t want something that excels at one specialised task while becoming inconvenient for everything else.

    👉 INTERNAL LINK: Read our article about why Santoku knives became one of Japan’s most practical kitchen knives.

    The Kiritsuke Tip Changes What One Knife Can Do


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    The feature that really makes me choose the Kiritsuke is its pointed tip.

    A sharp, accessible tip can be extremely useful when working with fish. Of course, if I were preparing fish every day and could choose a dedicated knife, I would use a Deba. But that isn’t the question here.

    The question is what I would use if I had only one knife.

    When breaking down a fish, a precise tip can help with detailed cuts around fins, bones and joints. When removing a fish head, rather than trying to force a blade directly through heavy bone, I prefer finding the natural joint and cutting through it cleanly. A pointed Kiritsuke tip gives me the control needed for that kind of work.

    👉 INTERNAL LINK: Discover the history of Tosa knives and how Japanese blades developed alongside specialised kitchen work.

    Can This Japanese Knife for Chefs Handle Sashimi?

    Asaoya Yaichi

    For sashimi, I would normally prefer a longer Yanagiba or Sujihiki. Their long blades allow cleaner slicing with fewer movements.

    However, again, we are choosing only one knife.

    A 180mm Kiritsuke still gives me a relatively fine, pointed blade that can perform controlled slicing. For preparing a modest amount of sashimi at home or in situations where a dedicated sashimi knife is unavailable, I would be comfortable using it.

    The pointed tip also gives me more control over small, precise cuts than I would get from a more rounded blade profile.

    👉 INTERNAL LINK: Read what 25 years in professional kitchens taught me about carbon steel and sashimi.

    Why the Pointed Tip Also Works Well With Meat

    The same characteristic becomes useful when preparing meat.

    When trimming sinew, connective tissue or silver skin, I often want to get the tip underneath the tissue first and then guide the edge along it. A pointed Kiritsuke makes that movement natural.

    A Sujihiki would be excellent for trimming and slicing meat, but its narrow blade would not be my first choice for harder vegetables or general chopping.

    This is exactly why choosing one knife changes the decision.

    👉 INTERNAL LINK: See why the first edge of an expensive Japanese knife doesn’t always reveal its true potential.

    The Best Japanese Knife for Chefs Is Not Always the Most Specialised

    Japanese knife culture has developed highly specialised tools for good reason. A Deba is better suited to serious fish work. A Yanagiba is superior for traditional sashimi slicing. A Sujihiki gives me more blade length for slicing meat.

    I wouldn’t pretend that a 180mm Kiritsuke replaces all of them.

    But if someone took away my knife roll tomorrow and told me I could choose just one Japanese knife for chefs, I wouldn’t choose the knife that performs one job perfectly.

    I would choose the knife that allows me to perform the greatest number of jobs well.

    After more than 25 years in kitchens, that distinction matters to me.

    👉 INTERNAL LINK: Learn the difference between hand-forged and machine-made Japanese knives and why construction is only part of choosing the right knife.

    My One Japanese Knife After 25 Years as a Chef

    Ishizuchi Kurouchi Kurisuke

    So my choice is simple: a 180mm Kiritsuke.

    It gives me enough blade width for vegetables, enough length for everyday slicing, a pointed tip for fish work and detailed preparation, and the precision I want when trimming meat.

    Would it always be the perfect knife?

    No.

    But perfection at one task isn’t what I am looking for in this experiment. I am looking for versatility.

    And if I could walk into a kitchen tomorrow with only one Japanese knife in my hand, the 180mm Kiritsuke is the one I would want to carry.

    After 25 years, sometimes the best knife isn’t the one that can do one thing better than everything else.

    It’s the one that lets you keep cooking.

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  • Best Japanese Knife to Buy in Japan: 7 Reasons Santoku Wins

    Best Japanese Knife to Buy in Japan: 7 Reasons Santoku Wins

    Kappabashi

    If you are travelling to Japan and love cooking, bringing home a Japanese kitchen knife can be much more meaningful than buying a typical souvenir. But with Gyuto, Santoku, Nakiri, Deba, Yanagiba and many other styles in front of you, which one should you choose?

    When people ask about the best Japanese knife to buy in Japan, I think the Santoku deserves serious consideration.

    I have worked as a professional chef for more than 25 years in Japan and Australia, and there is also something interesting I learned through the knife business. A sales representative from Ishizuchi Kanamono Seisakusho, the supplier I work with in Japan, once told me that many customers choose Santoku knives.

    That is also one reason why I stock relatively more Santoku knives at Asaoya Yaichi.

    Looking for an authentic Japanese knife in Australia?
    Explore our collection of Japanese knives selected directly from Japan.

    👉 Visit our online store:
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    But why Santoku?

    The more I think about it as both a chef and a knife seller, the more the answer makes sense.

    Best Japanese Knife to Buy in Japan? Start With Versatility


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

    The word “Santoku” is commonly associated with three virtues or three uses: meat, fish and vegetables.

    That already explains much of its appeal.

    A traditional Yanagiba is wonderful for slicing sashimi. A Deba is designed for working with fish. A Nakiri is excellent for vegetables. These knives have strong individual identities, but their specialised nature may not suit someone who simply wants one Japanese knife for everyday cooking.

    A Santoku sits comfortably in the middle.

    You can prepare vegetables, portion meat, slice boneless fish and handle most normal kitchen preparation with the same knife.

    For someone buying only one knife in Japan, that versatility matters.

    👉 INTERNAL LINK: Read “Japanese Knife Names” here.

    The Size Makes Sense in a Home Kitchen


    180mm Santoku SG2 Rosewood Octagonal Handle

    Another important reason is blade length.

    Santoku knives are commonly around 165–180mm. That makes them noticeably more compact than many Gyuto knives and much shorter than traditional Yanagiba.

    For a professional chef working on a large cutting board, a 210mm or 240mm Gyuto may feel completely normal. At home, however, the extra length is not always necessary.

    A Santoku gives you enough blade for most ingredients without dominating a smaller cutting board.

    At Asaoya Yaichi, we stock a selection of 180mm Santoku knives because I believe this size offers a great balance — compact and comfortable enough for everyday home cooking, while still being practical and versatile enough for professional chefs.

    This is one reason I believe the Santoku works particularly well as the best Japanese knife to buy in Japan for someone who plans to actually use their souvenir rather than simply display it.

    Familiar Enough for Beginners


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

    Many traditional Japanese knives are single bevel. They are fascinating tools, but they require a little more knowledge in both use and sharpening.

    Most Santoku knives are double bevel, making the transition much easier for someone accustomed to ordinary Western kitchen knives.

    That matters when buying a first Japanese knife.

    A beautiful knife is not particularly useful if the owner is afraid to use or sharpen it.

    👉 INTERNAL LINK: Read “Single vs Double Bevel Japanese Knives” here.

    Why I Stock More Santoku Knives

    Ishizuchi Kanamono Manufactory

    My decision to stock more Santoku knives at Asaoya Yaichi was not based purely on online trends.

    As mentioned earlier, a sales representative at Ishizuchi Kanamono Seisakusho told me that many people buying knives choose Santoku.

    That stayed in my mind.

    After more than 25 years in professional kitchens, I could understand why. It is simply a very practical shape for everyday cooking.

    So when selecting knives for Australia, I naturally included more Santoku options.

    I am not saying everyone should buy a Santoku. Someone who regularly breaks down fish may prefer a Deba. Someone slicing sashimi may want a Yanagiba. A chef comfortable with longer blades may prefer a Gyuto.

    The right knife always depends on the person using it and what they actually cook.

    👉 INTERNAL LINK: Read “Hand-Forged vs Machine-Made Japanese Knives” here.

    Best Japanese Knife to Buy in Japan Can Still Feel Japanese


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    There is another side to this question: emotion.

    When someone buys a knife while travelling through Japan, they may want more than functionality. They may want something that reminds them of Japan when they return home.

    This is where finishes such as Kurouchi become interesting.

    I recently showed Kurouchi knives to a café owner here in Australia. His reaction was that this was the kind of Japanese-looking knife he wanted to display.

    That reminded me that overseas customers sometimes see Japanese knives differently from Japanese customers.

    A Santoku with a traditional Japanese handle, hand-forged character or Kurouchi finish can combine two things beautifully: everyday practicality and a distinctly Japanese appearance.

    👉 INTERNAL LINK: Read “Tosa Knives and Kurouchi — Why Is This Finish So Common?” here.

    The Story Behind the Knife Matters Too


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    There are famous knife-producing regions throughout Japan, including Sakai, Seki, Echizen and Tosa. Each developed its own history and relationship with blade making.

    For me, this is part of what makes buying a Japanese knife special.

    You are not simply choosing steel and blade length. You can also discover where it came from, how it was made and why that particular style developed.

    That story can turn a kitchen tool into something you keep and use for decades.

    👉 INTERNAL LINK: Read “Knife Regions of Japan — Do Origins Really Matter?” here.

    My Answer After 25 Years in Kitchens


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    So, what is the best Japanese knife to buy in Japan?

    There is no single knife that is perfect for everyone.

    But if you are looking for one Japanese knife to take home, especially for everyday household cooking, I believe a Santoku is one of the safest and most practical choices.

    It is compact without being too small, versatile without being boring, beginner-friendly while still being used by professionals, and unmistakably connected to Japanese kitchen culture.

    Perhaps that is why so many people choose one.

    Sometimes the best souvenir is not something you put on a shelf.

    It is something you use every day — and every time you pick it up, it reminds you where it came from.

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