Asaoya Yaichi

タグ: Aogami #2

  • 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.

  • Carbon Steel Japanese Knives: 5 Powerful Lessons from My Real Experience

    Carbon Steel Japanese Knives: 5 Powerful Lessons from My Real Experience


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

    Carbon Steel Japanese Knives are often described as difficult to maintain. They can rust, they react with certain foods, and compared with stainless steel, they certainly require a little more attention.

    But after more than 25 years working as a professional chef, I don’t think carbon steel knives are as difficult to live with as many people imagine.

    I currently use Aogami Super, Aogami #2 and VG10 knives in my daily work, and my experience with each one has been quite different. For me, the important thing is not trying to find a completely maintenance-free knife. It is understanding the steel you are using and learning how to look after it.

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

    👉 https://asaoyayaichi.com.au

    Carbon Steel Japanese Knives Can Rust — But That Is Not the Whole Story

    Ishizuchi Kanamono Manufactory

    There is no point pretending otherwise: Carbon Steel Japanese Knives can rust faster than stainless steel.

    I also feel that once a carbon steel knife has developed rust, that particular knife can sometimes seem more likely to rust again.

    However, that does not mean carbon steel is constantly difficult to maintain.

    One knife I currently use regularly is an Aogami Super （青紙スーパー）sujihiki. I use it for fish, meat and vegetables, and sometimes even acidic ingredients such as lemons and limes.

    My routine is extremely simple.

    After using it, I wash it with water and immediately wipe it dry with a towel.

    That’s basically it.

    Despite using it constantly, rust has not been a major problem.

    Perhaps the fact that I use this knife almost every day helps. It is regularly being used, washed, dried and checked rather than being left somewhere for weeks. I cannot say that daily use itself prevents rust, but in my experience, regular care makes carbon steel much easier to manage.

    👉 INTERNAL LINK: Japanese Knife Patina article

    Understanding the difference between normal patina and harmful rust is also important when living with carbon steel.

    My Aogami #2 Knife Is a Different Story


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    My Aogami #2 kurouchi gyuto behaves differently.

    This knife has rusted before, and since then I have found that if I use it, wipe away the moisture and simply leave it for a long period, rust can return.

    So I treat this knife differently.

    When necessary, I deal with the rust through sharpening and use Sabitoru to remove surface rust. If I know I will not use the knife for a while, I apply a thin layer of camellia oil before storing it.

    👉 INTERNAL LINK: Sabitoru Fine article

    Sabitoru has become a useful part of my maintenance routine when small areas of rust appear.

    👉 INTERNAL LINK: Camellia Oil article

    Camellia oil is another simple option when storing carbon steel knives for longer periods.

    This is why I don’t believe owning Carbon Steel Japanese Knives needs to be stressful. Once you have a basic maintenance kit and understand what your knife needs, caring for it becomes part of owning and using the knife.

    Carbon Steel Japanese Knives vs VG10 in Daily Use


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    The VG10 sujihiki I currently use is completely different when it comes to rust.

    Honestly, rust is something I barely think about with this knife.

    But I still treat it almost exactly the same way as my carbon steel knives.

    Use it. Wash it. Dry it.

    That’s all.

    Stainless steel gives you considerably more freedom when it comes to corrosion resistance, but I still don’t believe that means you should leave a good knife wet or dirty.

    There is also another side to stainless steel maintenance that I have noticed during my career.

    Because stainless steel is so easy to live with, it can be tempting to keep using the knife without sharpening it until it becomes seriously dull.

    That can create another problem.

    A Rust-Resistant Knife Is Not a Maintenance-Free Knife


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    In my experience, when some stainless steels become extremely dull, bringing the edge back can feel harder than maintaining the knife regularly.

    This is where people can make a mistake.

    When a knife is not getting sharp quickly enough, there is a temptation to raise the sharpening angle and concentrate only on creating a sharp edge.

    You may get an edge again, but over time the geometry behind that edge can become thicker. Eventually, the knife may feel sharp at the very edge but still struggle to move smoothly through food.

    This connects directly with something I recently wrote about: knife thinning.

    👉 INTERNAL LINK: Japanese Knife Thinning article

    Thinning is not simply about making the edge sharp. It is about maintaining the geometry behind the cutting edge so the knife can continue cutting the way it should.

    That is why regular maintenance matters whether your knife is carbon steel or stainless steel.

    Are Carbon Steel Japanese Knives Really Difficult?


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    After using different steels professionally, my answer is no.

    Carbon steel requires more awareness of moisture and rust. Stainless steel such as VG10 makes that part much easier.

    But neither should be neglected.

    For me, Carbon Steel Japanese Knives are not difficult knives. They are knives that you need to understand and learn how to live with.

    Wash them after use. Dry them properly. Deal with rust early if it appears. Use camellia oil when storing carbon steel for longer periods. And don’t wait until any knife becomes completely dull before thinking about sharpening.

    That small amount of care can make a very big difference.

    For anyone exploring Japanese Knives Australia, I believe the question should not simply be, “Which steel is best?”

    A better question is:

    Which steel suits the way I cook, sharpen and care for my knives?

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

    There is no single steel that is perfect for everyone. Understanding how you actually use your knife is far more important than simply choosing carbon steel or 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.

    —————————————————​

    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.

    👉 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.

  • 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.

    👉 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.

  • 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:
    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.

  • 椿油 | Camellia Oil for Japanese Knives: 5 Essential Lessons From My Own Experience

    椿油 | Camellia Oil for Japanese Knives: 5 Essential Lessons From My Own Experience

    Asaoya Yaichi

    Camellia oil for Japanese knives is often recommended as a traditional way to help protect blades from rust, especially carbon steel knives. I have worked with Japanese knives throughout more than 25 years in professional kitchens, but surprisingly, camellia oil has never been something I used regularly.

    I had used it before, however, and one particular experience has stayed with me for years.

    Now that Asaoya Yaichi will soon be carrying Kurobara Hamono Tsubaki, a Japanese blade-care oil, it seemed like the right time to look again at what knife oil actually does, when it is useful, and what I learned from my own experience.

    If you are looking for authentic Japanese kitchen knives and traditional knife-care products, you can also visit our online store:

    👉 https://asaoyayaichi.com.au

    Why Camellia Oil for Japanese Knives Has Been Used for So Long


    Ishizuchi Kanamono Manufactory 

    Japanese carbon steel knives can develop rust when moisture remains on the blade. This is simply part of owning reactive carbon steel. With normal daily use, washing and thoroughly drying the knife immediately after use is often the most important habit.

    However, a protective oil becomes particularly useful when a carbon steel knife will not be used for some time.

    A very thin film of oil creates an additional barrier between the steel and moisture in the surrounding environment. This is why knife oils have traditionally been associated not only with kitchen knives but also with Japanese swords, woodworking tools and other high-quality steel tools.

    👉 INTERNAL LINK: Tosa Knives and Kurouchi — Why the Black Finish Became So Common

    Kurouchi knives are a good example. Their dark forge scale may provide some protection to parts of the blade, but the exposed cutting edge is still reactive carbon steel and needs proper care.

    My Own Mistake With Camellia Oil for Japanese Knives


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Years ago, one of the restaurants where I worked kept camellia oil for knife maintenance. Because it was available, I occasionally used it, although it never became part of my normal knife-care routine.

    At one point, I applied the oil to a knife that I planned to store for a longer period.

    Then I forgot about it.

    When I eventually took the knife out again, the oil had become unpleasantly sticky. Instead of finding a beautifully protected blade covered with a light film of oil, I found a knife with a thick, tacky residue.

    That experience stayed in my mind.

    Importantly, I do not know the brand or exact composition of the oil I used at that time, so I cannot say that the problem was caused by camellia oil itself. It may have been the particular product, the amount I applied, the storage conditions, the length of storage, or a combination of these factors.

    What I can say is that it taught me a simple lesson: more oil does not necessarily mean better protection.

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

    That connects directly with another lesson from professional kitchens: preventing rust is much easier than removing it later.

    Camellia Oil for Japanese Knives Should Be a Thin Protective Layer


    About Tosa Knives

    Knife oil does not need to make the blade look wet.

    For storage, the goal is simply to leave a very thin and even protective film on a completely clean and dry blade. Applying excessive oil can create unnecessary mess and may attract dust or make the knife unpleasant to handle when it comes out of storage.

    This is particularly relevant for carbon steels such as Aogami #2 and other traditional Japanese steels.

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

    For a knife that is being used every day in a professional kitchen, careful washing and immediate drying may be more practical than constantly applying oil. For a knife that may sit unused for weeks or months, however, a protective oil makes much more sense.

    Why I Chose Kurobara Hamono Tsubaki


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    This time, I wanted a product specifically intended for blade maintenance rather than simply assuming that any bottle labelled camellia oil would be suitable.

    Kurobara Hamono Tsubaki is made in Japan specifically for the maintenance and storage of blades. Kurobara describes it as suitable for Japanese swords, high-quality blades, tools and kitchen knives, and as a non-drying, odourless rust-prevention oil.

    This is also an important distinction: Hamono Tsubaki is not simply a bottle of 100% pure camellia seed oil. It is a formulated blade-care product containing mineral oil, camellia seed oil and other ingredients.

    That difference is one reason I am interested in trying it properly myself.

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

    A good Japanese knife can last for many years, but price alone does not protect it. How the knife is used, sharpened, cleaned and stored matters just as much.

    Good Knife Care Is About Understanding Your Knife


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

    After more than 25 years in kitchens, I still do not believe there is one maintenance routine that suits every Japanese knife or every cook.

    A stainless VG10 knife used every day has very different maintenance needs from an Aogami carbon steel knife that might remain in storage for several months.

    👉 INTERNAL LINK: 一目惚れ Hitomebore | 7 Powerful Reasons to Fall in Love With a Japanese Knife

    Understanding the steel, how frequently you use the knife and how you store it is more useful than blindly following a traditional routine.

    That is also why my old sticky-oil experience does not make me dismiss camellia oil. Instead, it makes me want to understand and use the right product correctly.

    A New Knife-Care Product Coming to Asaoya Yaichi

    Asaoya Yaichi

    Kurobara Hamono Tsubaki will soon be available from Asaoya Yaichi in Australia.

    Once it arrives, I will use it myself and see how it performs with the carbon steel knives I actually work with. Rather than recommending something simply because it is traditional, I prefer to understand how it works in real use.

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

    Japanese knives are tools designed to be used, but looking after them properly is part of keeping them working for years. Sometimes that means sharpening. Sometimes it means removing rust. And sometimes, especially before longer storage, it may be as simple as applying the right protective oil — and remembering that a little can go a long way.

    👉 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.

  • 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.

    👉 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.

  • Tosa Knives and Kurouchi — Why the Black Finish Became So Common

    Tosa Knives and Kurouchi — Why the Black Finish Became So Common

    Ishizuchi Kanamono Manufactory

    Tosa Knives are often easy to recognise. Among polished Japanese knives, Damascus patterns and mirror finishes, many traditional Tosa knives have a much rougher appearance: a dark, almost black surface left above the cutting edge.

    This finish is called Kurouchi (黒打ち).

    Today, Kurouchi has become something many people associate with traditional Japanese knives. But while researching the history of Tosa Knives, I became curious about a more specific question: why does Kurouchi seem to fit Tosa knives so naturally?

    The answer is not as simple as I first expected.

    Tosa Knives Began as Tools for Working People


    From Agricultural Tools to Kitchen Knives

    To understand Kurouchi, we first need to understand where Tosa Knives came from.

    Kochi Prefecture has one of Japan’s strongest historical connections with forestry. Surrounded by mountains and forests, the region developed a long tradition of producing tools for agriculture and forestry.

    Tosa blacksmiths were not historically making only kitchen knives. They produced sickles, hatchets, saws and many other cutting tools required by farmers and forestry workers.

    According to Kochi City, records from the Chosokabe land survey of 1590 indicate that there were 399 blacksmiths in the region. Demand for agricultural and forestry blades later increased during the Edo period as these industries developed.

    These were working tools.

    They needed to cut well, survive hard use and remain practical.

    👉 INTERNAL LINK: Link here to “The History of Tosa Knives”

    That practical background is important when looking at the appearance of traditional Tosa blades.

    Tosa Knives and the Tradition of Free Forging

    One of the defining characteristics of Tosa cutlery is a technique known as Jiyu Tanzo (自由鍛造), or free forging.

    Rather than simply cutting a standard shape from sheet steel, Tosa blacksmiths traditionally forged blades according to their intended purpose. Different regions, working conditions and users could require different dimensions and shapes.

    Kochi Prefecture still describes this free-forging tradition as one of the defining characteristics of Tosa cutlery.

    In other words, the blade begins with its purpose.

    Its shape follows what the user needs.

    That philosophy helps explain why the sometimes rugged appearance of traditional Tosa Knives does not feel out of place. These blades developed from a culture where function mattered enormously.

    👉 INTERNAL LINK: Link here to “What Makes Tosa Knives Different from Other Japanese Knives”

    What Is Kurouchi on Tosa Knives?


    165mm Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle

    Kurouchi literally refers to the dark finish left on part of a forged blade.

    During forging and heat treatment, a dark oxide scale forms on the steel. Instead of polishing the entire surface until it becomes bright and uniform, part of that dark surface is left visible while the cutting area is ground and sharpened.

    The result is the familiar contrast between the dark upper blade and the exposed steel closer to the edge.

    It looks rustic because, in a sense, it is.

    Kurouchi is not Damascus decoration painted onto a blade. The dark appearance comes from the blade-making process itself.

    👉 INTERNAL LINK: Link here to “Kurouchi Japanese Knives — What I Learned After Removing It”

    Why Did Kurouchi Become So Common on Tosa Knives?

    This is where I think we need to be careful.

    I could not find a reliable historical source that simply states: “Kurouchi became common in Tosa because of this one reason.”

    So I do not want to invent a history just because it makes a good story.

    What we can establish is that Tosa cutlery developed strongly alongside agriculture and forestry, that practical working blades were extremely important to the region, and that free forging became a defining part of its manufacturing culture.

    From that background, leaving part of the forged surface unpolished makes practical sense. It avoids the need to polish every part of a working blade purely for appearance while retaining the unmistakable character of forging.

    That does not prove that Kurouchi originated in Tosa.

    It almost certainly should not be described that way.

    But it does help explain why Kurouchi and Tosa Knives feel so naturally connected.

    👉 INTERNAL LINK: Link here to “Handmade Japanese Knives — Why No Two Are Exactly the Same”

    From Practical Finish to Japanese Character


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    Something interesting happened to me today here in Australia.

    I visited a café to show the owner some of our knives. When he saw one of the Kurouchi knives, he told me:

    “I want to have this kind of Japanese-looking knife.”

    That comment stayed with me.

    A finish that historically makes perfect sense on a practical forged tool now communicates something completely different on the other side of the world.

    It communicates Japan.

    The uneven black surface, the visible contrast with the sharpened steel and the slightly rugged appearance tell a story before anyone even uses the knife.

    For me, that is part of what makes Tosa Knives fascinating.

    👉 INTERNAL LINK: 壮大 Sōdai | The Knife That Stops People Before They Even Pick It Up

    Tosa Knives: Kurouchi Feels at Home in Tosa


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I cannot say that Kurouchi was invented in Tosa, nor can I point to a single historical event that explains exactly why it became so strongly associated with Tosa blades.

    But perhaps that is not the most important point.

    Tosa cutlery grew from forests, farms, blacksmiths and people who needed reliable tools. Its tradition of free forging placed purpose before perfect uniformity.

    Kurouchi fits that philosophy remarkably well.

    What was once simply a practical way to finish a forged blade has also become part of the visual character that people around the world now recognise as distinctly Japanese.

    And today, standing in a café in Australia and hearing someone say, “This is the kind of Japanese knife I want,” I was reminded that the old character of Tosa still has the power to speak for itself.

    👉 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:
    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.