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

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:

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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

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

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

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

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

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.

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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.