If you’re looking to buy Japanese knives in Australia, you’ve probably noticed there’s no shortage of places selling them these days. From specialist knife shops to large kitchenware retailers, there are plenty of options.
But where a knife comes from, how it reaches Australia, and who’s choosing what goes on the shelves can make a difference.
At Asaoya Yaichi, we import our Japanese knives directly from Ishizuchi Kanamono Seisakusho in Kochi, Japan. We also operate primarily online, keeping our running costs down so we can offer quality knives at competitive prices.
We’re currently running our Christmas Sale, with selected knives available at reduced prices. If you’ve been considering buying a Japanese knife, it’s worth having a look.
When you buy an imported product, you’re not just paying for the product itself. You’re also paying for everything involved in getting it from the manufacturer to the customer.
Depending on the supply chain, a knife might pass through several businesses before reaching a retail shop. Each stage can add costs.
We take a more direct approach.
By sourcing our knives directly from Ishizuchi Kanamono Seisakusho, we avoid unnecessary intermediaries and maintain a direct relationship with our supplier in Japan.
That relationship matters to me because I want to know where our knives come from and have confidence in the products we’re selling.
It also gives us greater control over how we source our knives and what we choose to offer Australian customers.
Why Selling Japanese Knives Australia Online Makes Sense
Running a physical shop comes with considerable expenses. There’s rent, electricity, shop fittings, staffing and the everyday costs of keeping the doors open.
Those expenses eventually have to be covered by the business.
At Asaoya Yaichi, we’ve chosen a different approach.
We don’t operate a traditional retail shop. Instead, we focus on selling online, which allows us to keep our overheads relatively low.
Combined with direct importing, this gives us the opportunity to offer prices we’re confident are competitive in the Australian market.
We’re not trying to claim that every knife we sell is the cheapest available. That’s not the point.
What matters is giving customers access to well-made Japanese knives at fair prices, without adding costs that don’t need to be there.
For anyone comparing Japanese knives in Australia, I think that’s worth considering.
Choosing Japanese Knives After 25 Years in Professional Kitchens
I’ve spent more than 25 years working in professional kitchens, and one thing I’ve learnt is that an expensive knife isn’t necessarily the right knife.
I’ve used different knives over the years, and I’ve developed my own preferences about what works well in a busy kitchen.
A knife needs to feel comfortable, hold a useful edge and suit the work you’re doing.
There’s little point spending hundreds of dollars on something that looks impressive but doesn’t feel right when you actually use it.
That’s the experience I bring to Asaoya Yaichi.
I’m interested in knives that offer a sensible balance of performance, quality and price.
Whether someone is cooking at home or working professionally, I want them to feel they’ve bought something they’ll enjoy using for years.
Steel is another consideration. Different steels offer different combinations of edge retention, sharpening characteristics and maintenance requirements.
If you’re shopping for Japanese knives in Australia, take your time comparing what’s available.
Think about the type of cooking you do, the size of knife you’re comfortable with and how much maintenance you’re prepared to give it.
And consider the business you’re buying from.
At Asaoya Yaichi, we’re proud to offer Japanese knives sourced directly from Japan, selected with practical kitchen experience and priced with our customers in mind.
Our Christmas Sale is currently underway, with discounts on selected knives while existing stock lasts.
If you’ve been thinking about upgrading your kitchen knife or buying one as a gift, now is a good time to explore the range.
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
I have worked as a professional chef for more than 25 years, including over 17 years in Australia.
Japanese knives have always been part of my everyday working life. I use them to prepare fish, slice sashimi and handle countless ingredients.
But recently, while running my Japanese knife business, Asaoya Yaichi, a question came to mind.
Why are Japanese knives so popular around the world?
I know how they perform. I know how they feel in my hands. But I realised I had never seriously investigated why they had become so highly regarded internationally.
So I decided to look into it.
If you are interested in experiencing Japanese craftsmanship yourself, now is a great time to explore our collection of Japanese knives in Australia.
Before exploring Japan, I wanted to understand the competition.
Germany has Solingen, one of the world’s most famous centres of blade manufacturing. Brands such as Wüsthof and Zwilling have established international reputations for producing dependable kitchen knives.
France has Thiers, a historic centre of cutlery production. Switzerland is home to Victorinox, whose practical kitchen knives are widely used in professional and domestic kitchens.
These countries have centuries of manufacturing experience. Their knives are respected for good reasons.
Traditional German-style chef’s knives generally prioritise durability, versatility and ease of maintenance. Many Japanese knives place greater emphasis on fine cutting performance and specialised blade geometry.
Neither approach is automatically superior.
This made my original question even more interesting.
If excellent knives already existed around the world, what made Japanese knives stand out?
2. Japanese Knife Craftsmanship Has a Remarkable History
Japan’s reputation for blade making did not begin with modern kitchen knives.
Regions such as Seki and Sakai developed sophisticated metalworking traditions over centuries.
Seki became famous for sword production, while Sakai developed a particularly strong reputation for traditional kitchen knives.
As Japanese society changed and demand for swords declined, blade-making skills continued through the production of practical cutting tools.
However, Japanese kitchen knives are not simply miniature Japanese swords. Their development also reflects regional industries, cooking traditions and specialised manufacturing techniques.
What impressed me most was how these skills survived generations of technological and cultural change.
Even today, traditional craftsmanship remains an important part of Japan’s knife-making identity.
Another important discovery was the relationship between Japanese food and Japanese knives.
As sushi and Japanese cuisine spread internationally, more people became familiar with Japanese cooking techniques.
Traditional Japanese knives were designed around particular tasks.
A Yanagiba creates long, clean slices of sashimi. A Deba is designed for preparing fish. An Usuba supports precise vegetable preparation.
These designs reflect the importance of presentation, texture and precision in Japanese cooking.
In 2013, UNESCO recognised washoku, traditional Japanese dietary cultures, as Intangible Cultural Heritage.
That recognition did not create the international popularity of Japanese cuisine, but it demonstrated how significant Japanese food culture had become.
I believe the global growth of Japanese restaurants helped introduce many overseas chefs to Japanese cutting techniques and the knives associated with them.
4. Japanese Knives Offer a Different Cutting Experience
After researching the history, I returned to something I understand personally: cutting performance.
Many Japanese knives use relatively hard steels and thin blade geometries, allowing them to take fine cutting edges.
This can produce an exceptionally smooth cutting experience, particularly when preparing delicate ingredients.
However, harder steel does not automatically mean a better knife.
Blade geometry, heat treatment, sharpening and maintenance all influence performance.
A poorly maintained expensive Japanese knife can perform worse than a properly sharpened, affordable Western knife.
I have experienced this throughout my career.
For sashimi, I personally enjoy the cutting feel of carbon steel. Yet I regularly use stainless steel knives professionally because they offer practical advantages during busy service.
The best knife is not necessarily the hardest or most expensive.
It is the knife that performs the job you need it to do.
After researching the subject, I no longer believe there is one simple explanation.
Japanese knives became internationally recognised through a combination of traditional craftsmanship, distinctive cutting performance, specialised cooking techniques and the worldwide growth of Japanese cuisine.
Their ability to adapt to modern kitchens has helped maintain that appeal.
But I also believe something else matters.
A well-made Japanese knife can make everyday preparation genuinely enjoyable.
After more than 25 years in professional kitchens, that feeling still matters to me.
I would never claim every Japanese knife is better than every German, French or Swiss knife.
However, I understand why so many cooks become fascinated with Japanese knives once they experience a well-made example.
That combination of performance, craftsmanship and character is what makes Japanese knives special to me.
For anyone exploring Japanese knives in Australia, there is an increasing range of options, from traditional carbon steel to modern stainless steel designs.
At Asaoya Yaichi, we introduce carefully selected Japanese knives, including blades produced in Tosa, Japan.
And perhaps that is the most interesting conclusion of all.
Japanese knives became popular worldwide not because other countries failed to make excellent knives, but because Japan developed its own distinctive approach to cutting.
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
Are Japanese knives in Australia really worth buying?
As a professional chef with over 25 years of experience in Japan and Australia, I believe they absolutely are. However, I also believe that exceptional Japanese craftsmanship should not always come with an exceptionally high price.
At Asaoya Yaichi, our mission is simple. We want more Australians to discover the quality of authentic Japanese knives without paying unnecessarily high prices.
If you are considering purchasing your first Japanese knife, I invite you to explore our collection at Asaoya Yaichi.
This Christmas, we are making that opportunity even more accessible.
1. Japanese Knives in Australia Offer More Than Sharpness
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
Christmas is approaching, and finding the perfect gift for someone special is not always easy.
A Japanese knife can make a wonderful Christmas present. It is not simply a kitchen tool, but something that can be used, appreciated, and treasured for many years.
After more than 25 years working as a professional chef, I have used many different Japanese knives. Some have impressed me with their cutting performance, others with their craftsmanship, and some simply because they are beautiful to look at.
Today, I would like to introduce five Japanese knives from Asaoya Yaichi that I personally recommend as Christmas gifts.
These are not necessarily the five most expensive knives in our collection. They are five choices I genuinely believe would make wonderful presents.
Of course, choosing a knife for someone else is not always straightforward. Everyone has different cooking habits, preferences, and levels of experience.
That is why I have considered not only appearance but also practicality, maintenance, and the type of person who might enjoy each knife.
Our limited-time Christmas Sale begins on Wednesday, 14 October 2026, at 12:00 AM (Queensland time), so this is also a good opportunity to introduce some of the knives available at Asaoya Yaichi.
My first recommendation is one of the most beautiful knives in our collection.
The 180mm Santoku VG10N 33 Layer Damascus features an elegant Damascus blade and a distinctive green marble-style handle decorated with a colourful spacer.
What makes this series particularly special is its limited availability.
Our supplier, Ishizuchi Kanamono Seisakusho, receives only small quantities from the blacksmith responsible for producing these knives.
At Asaoya Yaichi, we currently have four different variations available, featuring red, orange, yellow, and blue spacers.
We have only one knife available in each colour.
The 180mm Santoku is also a practical choice for everyday cooking.
Personally, I believe 180mm is a very comfortable size for home kitchens. It is long enough for most everyday preparation while remaining manageable for people who may find a larger Gyuto slightly intimidating.
Vegetables, meat, and fish can all be prepared comfortably with this type of knife.
Another advantage is the VG10N stainless steel blade. Compared with traditional carbon steel, it is relatively easy to maintain because of its corrosion resistance.
Of course, even stainless steel knives should always be cleaned and dried properly.
For someone who enjoys cooking and appreciates beautiful kitchen tools, I believe this would make an exceptional Christmas present.
Personally, I find the combination of the Damascus blade and colourful handle particularly attractive.
It is certainly one of my favourites.
Japanese Knife Christmas Gift No. 2 — 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer
My second recommendation has a completely different character.
This 180mm Santoku features Aogami #2 carbon steel, a beautiful green Micarta handle, and a striking turquoise spacer.
Like my first recommendation, this knife comes from a blacksmith whose work is available only in limited quantities through our supplier.
Personally, I find the combination of the deep green handle and turquoise spacer particularly beautiful.
There is something about its appearance that reminds me of the Japanese aesthetic of wabi-sabi, an appreciation of simplicity, character, and understated beauty.
However, the real attraction of this knife is not just its appearance.
Aogami #2 is a traditional Japanese carbon steel appreciated for its cutting performance and sharpening characteristics.
Over the years, I have used several different carbon steel knives in professional kitchens, and I still enjoy the feeling of a well-maintained carbon steel edge.
There is something satisfying about using a knife that requires a little care but rewards that attention with excellent cutting performance.
However, carbon steel is not necessarily the best choice for everyone.
Unlike stainless steel, Aogami #2 can develop patina and rust if it is left wet or poorly maintained.
For that reason, I would recommend this knife to someone who already understands basic knife maintenance or genuinely enjoys looking after their kitchen tools.
If you are interested in learning more about the differences between Japanese knife steels, I have discussed this subject in my article about Japanese Knife Steel.
For the right person, this knife offers a wonderful combination of traditional Japanese steel and contemporary design.
Japanese Knife Christmas Gift No. 3 — VG10 Polished Hammered 67 Layer Damascus Green Handle Series
My third recommendation is particularly interesting because it offers the opportunity to create a matching knife set.
This beautiful VG10 series features a polished hammered finish, 67-layer Damascus construction, and elegant green handles.
At Asaoya Yaichi, we offer three different knives from this collection: a 180mm Santoku, a 210mm Gyuto, and a 135mm Petty.
All three are attractive knives individually, but I think they become even more interesting when considered as Christmas gifts.
For example, combining a Santoku with a Petty would make a beautiful and practical present for someone who enjoys cooking at home.
The Santoku can handle most everyday food preparation, while the smaller Petty is useful for more delicate work.
Alternatively, a 210mm Gyuto and 135mm Petty would be an excellent combination for someone who prefers a slightly longer main knife.
Personally, I do not think most home cooks need both a Santoku and a Gyuto from the same series.
Their uses overlap considerably, and I would rather recommend two knives that complement each other.
After working in professional kitchens for more than 25 years, I have come to appreciate the importance of choosing knives according to the work they actually need to perform.
A larger collection is not necessarily a better collection.
In fact, two carefully selected knives can be more useful than several knives that perform almost identical tasks.
My fourth recommendation is for someone who appreciates the traditional appearance of Japanese knives.
This series features Ginsan stainless steel, a Nashiji blade finish, and a traditional octagonal magnolia wood handle with a buffalo horn ferrule.
The appearance is unmistakably Japanese.
Personally, I find the simplicity of this design particularly appealing.
Unlike the colourful handles of my earlier recommendations, this series has a more traditional character.
There is no need for elaborate decoration. The forged blade, textured finish, and natural wooden handle already give the knife a beautiful presence.
At Asaoya Yaichi, we offer four different knives from this collection: a 210mm Gyuto, 180mm Santoku, 165mm Nakiri, and 120mm Petty.
Once again, combining two complementary knives could make a wonderful Christmas present.
For example, a Santoku and Petty would provide a versatile combination for everyday home cooking.
A Gyuto and Petty would also be an excellent choice for someone who prefers a longer main knife.
Alternatively, someone who enjoys preparing vegetables might appreciate the traditional appearance and specialised shape of the Nakiri.
Ginsan is an interesting steel because it combines good corrosion resistance with cutting and sharpening characteristics appreciated by many Japanese knife enthusiasts.
For someone who likes traditional Japanese knives but does not want the additional maintenance associated with carbon steel, I think Ginsan is well worth considering.
I have previously written about this steel in my article about Ginsan Steel.
The Nashiji finish is another distinctive feature of this series.
Nashiji literally refers to a pear-skin-like texture, and it gives the blade a traditional, understated appearance.
If you would like to learn more about this finish, you can also read What Does Nashiji Mean on a Japanese Knife?
If the person receiving your gift appreciates traditional Japanese craftsmanship, this series would certainly be worth considering.
Japanese Knife Christmas Gift No. 5 — 180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle
For an experienced cook or professional chef, I believe this would be a particularly memorable Christmas gift.
Which Japanese Knife Christmas Gift Would I Personally Choose?
After introducing these five recommendations, you might be wondering which one I would personally choose.
The answer depends entirely on the person receiving the gift.
If I were choosing a knife for someone who had never owned a Japanese knife before, I would probably start with the VG10N Damascus Santoku or the VG10 hammered Damascus series.
Both offer beautiful designs, practical blade shapes, and relatively straightforward maintenance.
For someone who appreciates traditional Japanese craftsmanship, I would strongly consider the Ginsan Nashiji series.
Its appearance is beautifully Japanese, and its stainless steel blade makes it a practical choice for everyday use.
For an experienced cook who enjoys traditional carbon steel, the Aogami #2 Santoku or Kurouchi Kiritsuke would be particularly appealing.
Personally, I have always believed that choosing a knife should begin with understanding how it will be used.
A professional chef and someone who cooks occasionally at home may have completely different requirements.
Even two professional chefs can have very different preferences.
That is why I do not believe there is one perfect knife for everyone.
The best Japanese Knife Christmas Gift is not necessarily the most expensive knife or the one with the most elaborate design.
It is the knife that suits the person receiving it.
After more than 25 years working in professional kitchens, that is still one of the most important lessons I would share.
Christmas Sale Begins Wednesday, 14 October 2026!
Our limited-time Christmas Sale officially begins at 12:00 AM on Wednesday, 14 October 2026 (Queensland time).
This is a wonderful opportunity to discover our carefully selected range of authentic Japanese knives.
Some of the knives featured in today’s article are available in very limited quantities.
In particular, our VG10N 33 Layer Damascus Rainbow Spacer series currently has only one knife available in each colour.
Once these knives are sold, we cannot guarantee when the same models will become available again.
If you are considering a Japanese knife as a Christmas present this year, I encourage you to explore our collection before the sale begins.
At Asaoya Yaichi, we carefully select Japanese knives that we believe offer genuine quality, beautiful craftsmanship, and lasting value.
Whether you are purchasing your first Japanese knife, choosing a present for someone special, or adding another knife to your own collection, I hope you find something that brings enjoyment to your kitchen.
A carefully chosen Japanese knife can become much more than a Christmas present.
It can become a trusted kitchen companion for many years to come.
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
In Japan, giving a knife can have a meaning that surprises people unfamiliar with Japanese culture.
Although knives are sometimes associated with cutting relationships, they can also symbolise cutting away misfortune, overcoming difficulties, and opening a new path in life.
A knife can therefore represent a fresh beginning.
For someone moving into a new home, starting a new career, getting married, or beginning another chapter of life, this symbolism can make a thoughtful gift.
Of course, traditions and personal beliefs vary, but I find this positive interpretation particularly beautiful.
A Japanese Knife Christmas Gift can express your hope that someone will enjoy a wonderful future.
2. A Japanese Knife Christmas Gift Can Last for Many Years
Many Christmas presents are exciting when first opened but gradually lose their appeal.
A well-made Japanese knife is different.
With proper care and occasional sharpening, a quality knife can remain useful for many years.
I have personal experience with this.
My mother has owned a Japanese Yanagiba knife for approximately 40 years. I used that same knife for around 20 years before it became part of her kitchen again.
That experience taught me something important.
The value of a knife is not necessarily determined by how expensive it is when purchased, but by how long it continues to serve its owner.
A knife that accompanies someone through years of cooking can eventually become something surprisingly personal.
3. Japanese Craftsmanship Makes the Gift Special
Japanese knives are admired around the world for their craftsmanship, materials, and attention to detail.
However, I believe their greatest appeal lies in the people behind them.
Many Japanese knife-making traditions have developed over generations, with craftspeople continuing to refine techniques that require considerable experience and dedication.
At Asaoya Yaichi, we particularly value knives produced in Tosa, Japan.
Tosa has a long history of blade-making, and its traditional blacksmithing culture remains an important part of Japanese craftsmanship.
If you are interested in understanding these traditions, please read:
The most important thing is not choosing the most expensive knife.
It is choosing something that suits the recipient’s cooking habits and experience.
That is what makes selecting a Japanese knife as a Christmas gift such a personal experience.
5. Discovering Japanese Knives in Australia Has Never Been Easier
Our Partner Store, Chanoyu
Finding authentic Japanese knives in Australia has become easier, but choosing the right knife can still feel overwhelming.
Different steels, blade shapes, handles, and price ranges can make the decision surprisingly complicated.
That is one reason I started Asaoya Yaichi.
After spending more than 25 years in professional kitchens, I wanted to share my experiences and introduce carefully selected Japanese knives to Australian customers.
If you are exploring Japanese knives for the first time, our dedicated page is a useful place to begin:
Today, I have shared why I believe a Japanese knife can make such a meaningful Christmas present.
But which knife would I actually choose?
Tomorrow, I will introduce five Japanese knife series from Asaoya Yaichi that I personally recommend as Christmas gifts, based on my experience of more than 25 years working as a professional chef.
From beautiful Damascus patterns and colourful handles to traditional Japanese carbon steel knives, each recommendation has its own character.
Some are ideal for home cooks, while others may appeal more to professional chefs or people who appreciate traditional Japanese craftsmanship.
I will also explain which knives I would recommend as matching pairs.
If you are considering a Japanese Knife Christmas Gift this year, I hope tomorrow’s article will help you find something truly special.
Thank you for reading, and I hope to see you again in the next story.
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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.
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 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:
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.
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.
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.
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.
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.
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.
Thank you for reading, and I hope to see you again in the next story.
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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.
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 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.
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.
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.
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.
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
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.
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?
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?
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.
Thank you for reading, and I hope to see you again in the next story.
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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.
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 Thinning is something I never thought deeply about, even after more than 25 years working as a professional chef.
I have sharpened knives throughout my career, but there is something I have noticed many times, particularly with stainless steel knives I have used for years.
The edge can feel sharp after sharpening, yet somehow the knife does not pass through food as easily as it once did.
I once borrowed a colleague’s knife at work and was genuinely surprised by how easily it cut. My own knife was sharp too, so why did his knife move through food so much better?
I had some ideas, but I could not properly explain the reason. So I decided to research Japanese Knife Thinning.
What I had not fully understood was that making the cutting edge sharp and maintaining the overall cutting geometry of a knife are two different things.
As a knife is repeatedly sharpened, the cutting edge gradually moves higher into the blade, where the steel is generally thicker.
The edge can still be extremely sharp, but the steel immediately behind that edge can become relatively thick.
That thickness creates resistance once the edge has entered the food.
Why Japanese Knife Thinning Started Making Sense to Me
With some stainless knives I have owned for years, I have clearly experienced that feeling of the knife becoming harder to push through food.
My current Aogami Super sujihiki feels different.
It seems to form an edge quite easily on the stone. I do not need to raise the sharpening angle very much to get the edge I want, so I naturally sharpen it at a relatively low angle.
However, I do not think it would be correct to simply say this happens because Aogami Super is better than stainless steel.
Steel type, hardness, original blade geometry, thickness behind the edge, heat treatment and my own sharpening technique can all influence what I feel.
I have used VG10 extensively throughout my career, for example, and I still consider it an excellent practical knife steel.
The difference may partly be the knife itself—and partly the way I sharpen it.
Japanese Knife Thinning — So How Do You Fix the Problem?
This was the part I really wanted to understand.
If the edge is sharp but the knife has become too thick behind the edge, simply sharpening the cutting edge again does not remove that thickness.
The basic solution is thinning.
Instead of sharpening only at the normal edge angle, the blade is placed against the whetstone at a much lower angle. Steel is gradually removed from the area immediately behind the cutting edge.
The purpose is not simply to make another sharp edge. It is to reduce unnecessary thickness and restore a thinner cutting geometry.
After thinning, the actual cutting edge can then be sharpened normally again.
However, this is also something I would approach carefully.
Removing too much steel can change the geometry of the knife. Thinning can also scratch the blade face and alter its original finish. With an expensive Japanese knife, working slowly—or having an experienced professional sharpener do the work—may be safer than aggressively removing steel.
There was another slightly uncomfortable answer waiting for me.
The whetstone should be flat.
When trying to thin a knife at a very low and consistent angle, a dished stone makes controlling the contact between the blade and stone more difficult.
So perhaps my habit of occasionally avoiding stone flattening was part of the answer all along.
Prevention matters too.
Rather than repeatedly increasing the sharpening angle simply because I want to finish quickly, maintaining a lower, consistent angle where appropriate may help preserve the knife’s geometry for longer.
That does not mean every knife should be sharpened at the lowest possible angle. Different knives, steels and uses require different approaches. But continually making a steeper secondary edge without considering the thickness behind it can eventually change how the knife moves through food.
What Japanese Knife Thinning Taught Me About Sharpness
After researching this, I realised something surprisingly simple:
Sharpening restores the edge. Thinning restores the geometry behind the edge.
For years, I knew that some knives felt sharp but somehow did not cut like they used to. I also knew that I sometimes sharpened too quickly and occasionally neglected flattening my stones.
Perhaps I already knew part of the answer. I just did not always want to do it.
Even after more than 25 years in professional kitchens, there are still things about knives that I do not fully understand.
That is exactly why I enjoy researching them.
For anyone looking at Japanese knives in Australia, learning how to maintain the knife over many years can be just as important as choosing the steel, shape or handle when you first buy it.
Thank you for reading, and I hope to see you again in the next story.
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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.
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 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:
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:
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:
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.
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:
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
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:
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.
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
Thank you for reading, and I hope to see you again in the next story.
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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.
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 Care Australia can sound more complicated than it really is. After more than 25 years working in professional kitchens in Japan and Australia, I have learned that looking after a Japanese knife does not require a complicated routine.
For people searching for Japanese Knives Australia, understanding how to care for the blade is just as important as choosing the right knife. Different steels require different levels of maintenance, but the basic principles are simple: keep the blade clean and dry, sharpen it correctly, and use the right maintenance products only when necessary.
At Asaoya Yaichi, I want people in Australia to enjoy using Japanese knives rather than worry about maintaining them.
The first lesson in Japanese Knife Care Australia is that not every Japanese knife needs the same care.
Carbon steels such as Aogami #2 and Aogami Super can develop rust if moisture is left on the blade. Stainless steels such as VG10, Ginsan and SG2 are generally easier to maintain in everyday kitchens.
This does not mean one steel is automatically better than another.
I personally enjoy carbon steel, especially for certain fish work, but I also appreciate the convenience of stainless steel in a busy professional kitchen.
Understanding the steel should therefore be part of choosing among the many Japanese Knives Australia has available today.
After using a knife, I do not like leaving it wet beside the sink. Wash it, wipe it properly and keep the blade dry. This is particularly important with carbon steel.
You do not need to become nervous every time water touches the blade. Japanese knives are tools made to be used.
Use the knife, clean it, dry it and put it away safely.
After decades in professional kitchens, I believe simple habits are more useful than complicated maintenance routines.
2. Camellia Oil Does Not Need to Be Thick
For carbon steel knives that will not be used for some time, I use camellia oil.
One thing I have learned from experience is that more oil is not necessarily better. A very thin protective film is enough. In the past, I have experienced oil becoming sticky after being left too heavily on a blade.
For me, Japanese Knife Care Australia should remain practical and simple.
4. Sharpening Is Part of Japanese Knife Care Australia
I sharpen my own knives regularly. At home I use a 1000-grit stone, and at work I also use a 6000-grit finish.
I flatten my stones every time because a stone that is no longer flat makes consistent sharpening much harder.
A Japanese knife should not be treated as something that stays sharp forever.
Sharpening is part of owning the knife. Over time, you begin to understand the angle, steel and edge that suit the way you work.
This is also something I believe people should consider when looking at Japanese Knives Australia. Choosing the knife is only the beginning. Learning how that knife behaves over years of use is part of the experience.
5. Expensive Does Not Mean Maintenance-Free
I have seen extremely expensive Japanese knives in professional kitchens, including knives costing thousands of dollars.
Price does not remove the need for care.
Even an expensive blade can lose its edge, rust or become damaged through poor use. At the same time, a reasonably priced knife that is sharpened and maintained properly can perform beautifully for many years.
6. Hand-Forged Japanese Knives Develop Their Own Character
One reason I enjoy hand-forged Japanese knives is that they change with use.
The blade is sharpened. Carbon steel develops character. The handle becomes familiar in your hand. Small signs of years spent cooking gradually become part of the knife.
That is very different from thinking of a knife as a disposable kitchen tool.
For me, this long relationship between the cook and the knife is one of the reasons traditional Japanese knives still have real value today.
7. Japanese Knife Care Should Help You Choose the Right Knife
Sometimes people see Japanese knives, particularly carbon steel knives, and immediately think they will be difficult to own.
I do not think that should stop anyone.
Choose a steel that suits your lifestyle. If you want lower maintenance, VG10, Ginsan or SG2 can be excellent choices. If you enjoy sharpening and caring for your tools, carbon steel such as Aogami #2 can be extremely rewarding.
When choosing a Japanese knife in Australia, do not look only at appearance, price or sharpness. Think about how you cook, how often you use the knife, whether you enjoy sharpening, and how much maintenance you realistically want to do.
There is no single Japanese knife that is right for everyone.
After more than 25 years in professional kitchens, my approach remains simple: use your knife, respect it, sharpen it, keep it clean and enjoy cooking with it.
A good Japanese knife is made to work.
For anyone discovering Japanese Knives Australia, I hope understanding basic knife care makes choosing and owning a Japanese knife easier, rather than more intimidating.
Take care of a good knife, and it can stay beside you for many years.
Thank you for reading, and I hope to see you again in the next story.
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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.
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 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.
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.
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.
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.
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.
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.
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
After more than 25 years as a chef, including time at a sushi counter, I have learned that a sharp knife for sashimi changes what I see and feel while cutting fish. A clean slice can shine under the light, with edges that hold their shape. When the knife is dull, I feel resistance before I even look at the result.
If you are exploring Japanese knives in Australia, you can see our selection at Asaoya Yaichi. Choosing a knife is only the beginning, though. Keeping its edge in good condition is what allows you to use it well, especially with delicate fish.
A Sharp Knife for Sashimi Makes the Cut Surface Shine
When my knife is properly sharpened, I can draw it through a piece of fish with a controlled movement. The cut surface often looks smooth and bright. I can also see a clean, distinct edge around the slice. Those details matter to me when I arrange sashimi on a plate.
With a dull knife, the feeling in my hand is different. There is a heavy resistance as I try to pull the blade through. I may find myself pressing harder or moving the knife back and forth to finish the cut. Instead of letting the edge do the work, I start forcing my way through the fish.
A knife’s price or steel name cannot tell me how it will perform at that moment. Even a good knife needs an edge that is ready for the work.
I notice the difference particularly when cutting ōtoro, the fatty part of tuna. Some pieces have strong fibres running through them. If the knife has not been sharpened well, I can feel the edge struggling to pass through those fibres.
Trying to overcome that resistance with force does not give me the slice I want. I want to draw the blade through smoothly while keeping the fish’s shape intact. When the knife is sharp, I have more control over that movement and the finished piece looks cleaner.
This does not mean sharpness is the only thing that matters. The length and shape of the blade, the direction of the fibres and my cutting technique all affect the result. For me, though, a dull edge makes every other part of the job harder.
Ōtoro is not the only fish that reveals a problem with the edge. Salmon can be soft and delicate. If I have to push down to get through it, the flesh may split rather than form the clean slice I intended.
White fish presents another challenge. When I make a thin sogi-giri cut with fish such as sea bream, I need to control the angle while the blade moves through the flesh. If the edge catches or drags, the thin slice can lose its shape. What should have been a neat cut can become untidy very quickly.
This is why I pay attention to how the knife feels during a cut, not just whether it can eventually get through the fish. Heavy resistance tells me something is wrong. The surface and edges of the finished sashimi tell me even more.
I believe a cleanly cut piece of sashimi gives a better impression when I eat it. A smooth surface and well-defined edges feel different from a piece that has been pressed or torn. That is my experience from preparing and eating fish over many years.
I would not say the knife alone determines the taste or texture. The fish, its condition, the thickness of the slice and the way I cut across its fibres also matter. What I do know is that I do not want to crush the fish while trying to slice it.
When a knife starts to feel heavy in the cut, sharpening becomes part of preparing for service. I have learned that raising a burr on the stone is not the end of that process; what matters is the edge I leave on the knife and how it performs when I use it.
If you are choosing among Japanese knives in Australia, I would think beyond the steel name and appearance. Consider what you cook, how the knife feels in your hand and how you will maintain its edge. A knife that suits your work and is regularly sharpened will serve you better than one you leave dull.
Sashimi makes that lesson especially clear to me. I want the blade to move through the fish without a fight. When the cut surface shines and the edges remain clean, I can see the difference that careful sharpening and cutting have made.
Thank you for reading, and I hope to see you again in the next story.
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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.
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.
I have worked as a professional chef for more than 25 years, and Japanese knives have been part of my working life for a long time. But since starting Asaoya Yaichi and learning more about how Japanese knives are actually made, I have realised something interesting: there are many Japanese knife terms that I simply did not know.
Using a knife every day and understanding how a blacksmith constructs one are two very different things.
So I decided to research some of these words myself. This is not a glossary written from the perspective of a blacksmith. It is a chef learning more about the tools he has used for decades — and sharing what he discovers along the way.
If you are looking for Japanese knives in Australia while reading this story, you can also visit our collection here.
Hagane (鋼) means steel, but in discussions about laminated Japanese knives it commonly refers to the harder steel that forms the cutting edge.
This was interesting to me because, as a chef, I have normally thought about steel by names such as Aogami #2, Ginsan, VG10 or SG2. I thought about how the knife sharpened, how long the edge lasted and how it behaved during service.
Hagane approaches the subject from a different direction. It describes the role that hard steel plays within the construction of a laminated blade.
Jigane (地金 / 地鉄) was another term I had seen without really stopping to understand it.
In traditional laminated knife construction, jigane refers to the softer material supporting the harder hagane. Depending on the construction, this can be soft iron, mild steel or another softer cladding material.
The concept is surprisingly practical: the hard steel performs at the cutting edge, while the softer material supports it.
Once I understood this, some of the visual characteristics of traditional Japanese knives also started to make more sense.
Awase (合わせ) broadly describes a laminated or joined construction in which different materials are combined rather than making the blade from one homogeneous piece of steel.
This was one of those Japanese knife terms that helped several other words suddenly connect.
Hagane and jigane are not simply two unrelated materials. In an awase knife, they work together as part of the blade’s construction.
That also helped me better understand why hand-forging should not simply be reduced to the image of someone hitting hot steel with a hammer. The construction itself matters.
This is where the terminology became particularly interesting to me.
San-mai (三枚) literally refers to three layers. In a typical double-bevel construction, harder hagane forms the core, with softer cladding on either side.
Warikomi (割込) uses a different construction method. The softer body is split or opened and the harder steel is inserted into it.
I had previously seen these words in knife descriptions without giving much thought to why both existed. Researching them showed me that words that may look like technical marketing language can actually describe meaningful differences in how a blade is constructed.
Do you need to memorise Hagane, Jigane, Awase, San-mai and Warikomi before buying a good kitchen knife?
No.
I spent more than 25 years working in professional kitchens without knowing every one of these terms.
But now that I sell Japanese knives in Australia, I want to understand more than just how a knife feels on the cutting board. I want to understand why it was made that way, what the maker was trying to achieve and what the terminology in a product description actually means.
For me, learning these Japanese knife terms has become another part of understanding Japanese knives themselves.
And if you are currently comparing Japanese Knives Australia, terminology should not replace practical considerations such as what you cook, blade length, steel, maintenance and how the knife feels in use. It simply gives you another layer of knowledge when making that decision.
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.
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
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.
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
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.
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.
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.
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.
Authentic Japanese Knives are often discussed in terms of sharpness, steel, performance and craftsmanship. But behind every genuine handmade knife is something that is much harder to see: the years of knowledge, experience and dedication required to make it.
Price matters. I understand that completely. A more affordable knife can make Japanese knives accessible to more people, especially those buying their first serious kitchen knife. There is nothing wrong with offering good value, and there is nothing wrong with occasional sales or promotions.
But I believe there is an important difference between making a good knife more accessible and allowing genuine craftsmanship to become a permanent race toward the lowest possible price.
When we pick up a handmade Japanese knife, we see the finished blade. We do not immediately see the years it took the craftsman to develop the skills required to make it.
Forging, heat treatment, grinding, sharpening and finishing all require experience. The final knife represents not only materials and labour, but knowledge passed down and refined over generations.
That is why I believe Authentic Japanese Knives should be valued for more than their specifications.
This does not mean that an expensive knife is automatically a better knife. I have worked in professional kitchens for more than 25 years, and I know very well that price alone does not determine how useful a knife will be.
A seasonal promotion, special offer or occasional discount can help someone experience a good Japanese knife for the first time. A retailer may choose to reduce its own margin for many different reasons.
That does not change the underlying value of the craftsmanship.
What concerns me is not discounting itself. It is the idea that authentic handmade products should always compete by becoming cheaper than the next seller.
If price becomes the main battlefield, eventually someone in the chain has to absorb that pressure.
And I do not want that pressure to continually move towards the people actually making the knives.
Authentic Japanese Knives Exist Because Craftsmen Still Make Them
Today, Japanese-style knives are produced around the world. Many are affordable, and some are perfectly good kitchen tools.
There is room for them.
But genuine Japanese craftsmanship exists because there are still people willing to spend years learning how to forge, heat treat, grind and finish blades.
Traditional craftsmanship cannot survive on admiration alone.
People can tell craftsmen that their work is beautiful, important and culturally valuable. But if the profession cannot provide a sustainable future, eventually fewer people may be willing to dedicate their lives to learning it.
The Future of Authentic Japanese Knives Depends on the Next Generation
I want young people to be able to look at a respected blacksmith and think:
“I want to become like that person.”
For that to happen, craftsmanship must offer more than respect. It must also offer the possibility of building a meaningful and sustainable career.
If a young apprentice can see that an exceptional craftsman is recognised around the world, that their knives are valued, and that their name itself carries meaning, becoming a blacksmith can become something to aspire to.
That matters because without a next generation, even centuries of tradition can eventually stop.
I also believe that achieving this future is not the responsibility of blacksmiths alone. Those of us who sell Japanese knives have a role to play as well.
Rather than seeing each other only as competitors, perhaps knife retailers can collectively help raise the appreciation and value of genuine Japanese craftsmanship. We may run different businesses, carry different knives and approach the market in different ways, but ultimately, a stronger appreciation for authentic Japanese knives can help support the craftsmen and the tradition we all depend on.
One of my hopes for Japanese knives is that the finest examples will increasingly be viewed in the same way we appreciate fine watches, jewellery and other forms of exceptional craftsmanship.
Not because a kitchen knife should become something too precious to use.
Quite the opposite. A great knife should be used.
But we can use something every day while still respecting the person who created it.
In the world of fine craftsmanship, the maker’s name can become part of the object’s value. I would like to see more Japanese blacksmiths receive that same recognition.
Perhaps one day a young person will see a blacksmith whose knives are respected and valued around the world and think, “If I dedicate myself to this craft, maybe my name could mean something too.”
That is how a tradition gains a future.
Authentic Japanese Knives Should Carry Their True Value Forward
At Asaoya Yaichi, I want customers to receive good value. There may be promotions, special offers and opportunities to purchase knives at reduced prices.
But I do not want the long-term value of Authentic Japanese Knives to be determined simply by who can sell them for the lowest price.
There is a difference between offering customers a good deal and undervaluing the craft itself.
For me, respecting Japanese knife making means respecting the customer, the knife and the people who make it.
I hope Japanese Knives in Australia continue to gain recognition not only for their sharpness and performance, but also for the craftsmen and traditions behind them.
Because when craftsmen are properly valued, the profession itself has value.
And when a profession has a future, a young person may dream of becoming part of it.
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:
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.”
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.
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.
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.
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.
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.
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.
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:
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.
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.
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.
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.
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.
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:
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
If you use carbon steel Japanese knives, rust is something you will eventually need to think about. Good Japanese knife rust removal is not only about removing large patches of corrosion. Sometimes the real challenge is dealing with a tiny rust spot in a place where a whetstone simply cannot reach.
After more than 25 years working in professional kitchens, I have used different ways to maintain Japanese knives. Whetstones are essential for sharpening, and sandpaper can certainly be useful for restoration work. But for small, targeted rust removal, there is another simple Japanese tool that I find extremely practical: the Sabitoru Rust Eraser.
At Asaoya Yaichi, we are planning to introduce the Sabitoru Fine #320 to our knife-care range. It is small, simple and inexpensive, but there are several reasons why I think it deserves a place in a chef’s knife kit.
A whetstone is one of the most important tools for maintaining a Japanese knife, but it has a limitation: it is flat.
That becomes particularly obvious with traditional single-bevel Japanese knives such as yanagiba and deba.
The back of a traditional single-bevel knife normally has a slightly hollow-ground area known as urasuki. Because this area is recessed, a flat whetstone cannot simply contact every part of the surface.
This is where a small rust eraser becomes very useful.
Rather than trying to grind an entire surface, Sabitoru can be positioned directly over a small area that needs attention. Its compact, slightly flexible form makes Japanese knife rust removal much more targeted in areas that are difficult to reach with a stone.
Sabitoru works almost like an eraser. The Fine version is approximately 65 × 40 × 9–10 mm and uses a #320 abrasive. It is intended for smaller areas of rust and situations where you want to minimise scratching compared with a more aggressive grade.
That does not mean it cannot scratch a knife.
Any abrasive removes material, and even the Fine version can leave fine marks depending on the condition of the blade, its original finish and how aggressively it is used. This is especially important with polished, Damascus or decorative finishes.
The idea is not to attack the blade. Use only the amount of abrasion necessary to deal with the affected area.
Another reason I like this type of tool is that rust removal and sharpening are two different jobs.
If a knife is already sharp but develops one tiny rust spot, I do not necessarily want to put the whole knife on a whetstone just to address that one area.
With a Sabitoru, I can concentrate on the problem itself.
This is particularly useful in professional kitchens, where knives are constantly exposed to moisture, acidic ingredients and repeated washing throughout service.
I have nothing against it. Different grades of wet-and-dry paper can be extremely useful when restoring or refinishing a blade, and in some situations they give you greater control over the final surface.
But Sabitoru has one very practical advantage: convenience.
It is compact, easy to hold and easy to keep inside a knife kit. If I notice a small rust spot, I do not need to prepare a complete refinishing setup. I have a small abrasive tool ready to use exactly where it is needed.
One Thing I Would Like to See: Sabitoru Extra Fine
The Fine Sabitoru is #320, but personally, I would love to see the manufacturer produce an even finer version someday.
Maybe a Sabitoru Extra Fine.
For extremely light surface rust or very delicate maintenance, an even finer abrasive could potentially give users another level of control. There are times when I want to remove as little material as possible and disturb the original finish as little as possible.
Until then, Fine is the grade I have chosen to bring into Asaoya Yaichi.
A Small Tool That Makes Japanese Knife Rust Removal Easier
Japanese knives do not need complicated maintenance, but carbon steel does require attention.
Keep the blade clean, dry it properly after use and do not allow active rust to remain on the steel. When a small rust spot does appear, having the right tool can make the job considerably easier.
Sabitoru does not replace a whetstone, and it does not replace proper knife care. Sandpaper still has its place as well.
What it does offer is something different: a compact, targeted and practical way to perform Japanese knife rust removal, especially in areas that are difficult to reach with a flat stone.
That is exactly why I like it.
The Sabitoru Fine Rust Eraser will be coming soon to Asaoya Yaichi in Australia. Once it arrives, I will also add my own photographs showing how I use it on Japanese kitchen knives.
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.
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.
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.
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.
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?
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.
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.
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
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.
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.
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.
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.
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.
I have worked with Japanese knives for more than 25 years, but recently I found myself thinking about a surprisingly simple question.
What does “hand-forged” actually mean?
Of course, I knew the word “forged.” I had seen FORGED written on golf clubs many times. But when we talk about hand-forged Japanese knives, I realised that I had never really stopped to think about exactly what the term meant.
Does hand-forged mean that a craftsman makes the entire knife using only fire, an anvil and a hand-held hammer?
When I started looking more closely at traditional Japanese knife making, particularly the tradition of Tosa cutlery, I discovered that the answer was more interesting than I expected.
Forging, or 鍛造 (tanzo) in Japanese, is essentially the process of shaping metal by applying force to it.
In traditional Japanese blade making, the material is heated and then hammered and shaped. But there is an important point that I had not fully understood before researching this subject.
Forged does not necessarily mean made entirely with a hand-held hammer.
Traditional craftsmen today can use power hammers, presses, grinders and other machinery during the production process.
At first, that might sound contradictory. If a machine is involved, can we really call the knife hand-forged?
The important distinction is that the machine can still be a tool controlled by the craftsman. A power hammer provides far more force than a small hand hammer, but the craftsman still decides how the heated steel is positioned, where the force is applied and how the blade develops its shape.
The machine provides the power. The craftsman provides the judgement.
Hand-Forged Japanese Knives and Tosa Free Forging
This becomes particularly interesting when looking at Tosa Uchihamono — Tosa forged blades.
One of the characteristics associated with traditional Tosa blade making is 自由鍛造 (Jiyu Tanzo), or free forging.
Rather than relying entirely on a fixed mould to determine the final shape, the craftsman works the heated material into the required form. This flexibility helped Tosa craftsmen produce an enormous variety of edged tools for different purposes.
Historically, Tosa was not only a region of kitchen knife production. Its blacksmiths also produced agricultural and forestry tools, adapting blade shapes to the needs of the people using them.
That history helps explain why free forging became such an important characteristic of Tosa craftsmanship.
And here is something that surprised me.
Traditional Tosa production does not mean rejecting machinery.
Mechanical hammers and other equipment can be used during the forging and shaping process. Yet the knowledge required to control the steel — judging its heat, movement, thickness and shape — remains with the craftsman.
Hand-Forged Japanese Knives Do Not Have to Be Machine-Free
I think this is where the image many of us have of a “handmade Japanese knife” can become a little misleading.
We often imagine a blacksmith standing in front of a fire, striking a piece of glowing steel with a small hammer from beginning to end.
That image certainly represents part of traditional blacksmithing, but modern craftsmanship can also combine traditional knowledge with modern equipment.
Using a power hammer does not automatically make a knife a mass-produced product.
The question is not simply whether a machine was used.
The more interesting question is who is controlling the process.
A skilled craftsman can use machinery as an extension of his hands. The equipment supplies speed or force, while experience determines what happens to the steel.
That changed the way I personally understood the words hand-forged Japanese knives.
“Hand-forged” sounds impressive, especially when we are looking at Japanese knives online. But forging is only one stage in the creation of a finished knife.
Heat treatment matters. Grinding matters. Blade geometry matters. Straightening, sharpening and finishing all matter.
Two knives made from the same steel can behave differently depending on how they have been heat-treated, ground and finished. Aogami #2, Ginsan, VG10 and SG2 all have their own characteristics, but the name of the steel alone cannot tell you everything about the finished knife.
After more than 25 years working with knives professionally, that part makes complete sense to me.
As a chef, I ultimately judge a knife when it reaches the cutting board. How does it move through the ingredient? How does the edge feel? How does it balance in my hand? How does it respond when I sharpen it?
Those things cannot be explained by the word “forged” alone.
What Hand-Forged Japanese Knives Mean to Me Now
Before looking into this subject properly, I think I unconsciously imagined “hand-forged” as meaning a knife made almost entirely without machinery.
Now I see it differently.
Traditional forging does not necessarily mean rejecting machines. In places such as Tosa, traditional knowledge and modern tools can exist together.
For me, the fascinating part of hand-forged Japanese knives is no longer whether a machine touched the blade.
It is the human knowledge behind the process.
Knowing when the steel is ready. Understanding how it moves under force. Knowing what shape is required for the intended tool. Correcting small variations as the blade develops.
Perhaps that is a better way to understand Japanese forging.
Not simply as metal being hit with a hammer, but as generations of knowledge being used to control fire, steel and force.
After more than 25 years of using Japanese knives, I am still discovering things about them.
And perhaps that is one of the reasons I still find them so fascinating.
In Japan, a Japanese knife memorial may sound unusual to someone hearing about it for the first time. Why would anyone hold a memorial for a kitchen knife?
But after more than 25 years working as a professional chef, the idea does not feel strange to me at all.
I have thrown away knives that had reached the end of their working lives. However, I never felt comfortable simply putting a knife that had worked beside me for years straight into the rubbish. Before disposing of one, I would purify it with salt and say goodbye with a feeling of gratitude.
I did not think of this as anything particularly special. It simply felt like the right thing to do.
Later, when you look deeper into Japanese knife culture, you discover that this feeling has existed in Japan for generations.
A Japanese knife memorial, or hōchō kuyō (包丁供養), is a way of showing gratitude to knives that have finished their working lives.
Japan has a long tradition of treating tools with respect. A knife may begin as steel forged and shaped by a craftsman, but after years in a kitchen, it carries something else: memories.
For a professional chef, a knife may have prepared thousands of meals. It may have broken down countless fish, sliced vegetables every morning, or been sharpened hundreds of times.
Eventually, even a good knife reaches the end.
In Japan, that does not always mean simply throwing it away.
One fascinating example can be found at Yasaka Shrine in Kyoto. Within the shrine grounds is Hamono Jinja (刃物神社), or the Knife Shrine, dedicated to Ame-no-Mahitotsu-no-Kami, a deity associated with metalworking. The shrine officially lists hamono kuyō—memorial rites for blades—as one of its blessings.
There are also monuments specifically dedicated to kitchen knives.
At Kochi Hachimangu in Kochi, there is a Hōchō-zuka (包丁塚), or Knife Memorial. The shrine explains that it was established to honour the spirit of knives, described as essential tools of cooks, and accepts old knives for memorial purposes.
For me, the connection to Kochi is especially interesting because Kochi is also home to the long tradition of Tosa blades.
At Akasaka Hikawa Shrine in Tokyo, another Hōchō-zuka offers an even deeper meaning.
The memorial was established in 1974. According to the shrine, used knives from chefs are placed there not only to express gratitude for the service of the knives, but also to honour the animals and fish that were prepared with them.
A memorial ceremony is still held there each year.
That idea resonates strongly with me as a chef.
A knife connects many things: the craftsman who made it, the chef who uses it, the ingredients being prepared, and ultimately the person who eats the food.
Perhaps that is why a knife can become much more personal than an ordinary kitchen tool.
Long before thinking seriously about Japanese knife memorial traditions, I already had my own small ritual.
When I had to dispose of a knife, I purified it with salt first.
I cannot say that every Japanese chef does this, nor would I describe my own practice as a formal religious ceremony. It was simply my personal way of saying:
“Thank you. You worked hard.”
After spending years cooking professionally, throwing a well-used knife directly into the rubbish somehow felt wrong.
Maybe it is because I knew how many hours that knife had spent in my hand.
5. What Japanese Knife Memorial Culture Taught Me
The more I learn about Japanese knives, the more I realise that their value is not only found in steel type, hardness, sharpness or price.
There is also a relationship between a person and a tool.
A handmade knife begins with a craftsman. It is sharpened, maintained, sometimes repaired, and gradually changes shape through years of use.
Perhaps a Japanese knife memorial represents the final chapter of that relationship.
You do not need to believe that a knife literally has a spirit to understand the sentiment behind it. If a tool has helped you work for ten, twenty or even forty years, saying “thank you” before letting it go seems surprisingly natural.
For me, this is another small but beautiful part of Japanese knife culture.
A good knife is not simply something we buy, use and replace.
We sharpen it. We care for it. We work with it.
And one day, when its work is finally finished, perhaps it deserves a proper goodbye.
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.
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.
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.
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.
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.
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.
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.
There is a Japanese expression I have always liked: 一期一会 — Ichigo Ichie.
It means something like “one time, one meeting” — the idea that an encounter may happen only once, so we should value it while it is in front of us.
Recently, I have started to think that this expression fits handmade Japanese knives surprisingly well.
With mass-produced products, we often assume that if something sells out, another one will arrive soon. But handmade Japanese knives do not always work like that. The knife you see today may be gone tomorrow, and the same knife may not appear again for years.
Handmade Japanese Knives Are Not Always Continuously Produced
A salesperson from Ishizuchi Hardware Manufacturing once told me something interesting about the working habits of traditional Japanese blacksmiths.
A blacksmith may concentrate on making several particular types of knives for a period of time. Once enough stock has been produced, they move on to making something different.
They are not necessarily producing every model continuously throughout the year.
That means when the remaining stock of one particular knife is gone, another batch may not simply arrive next month. According to what I was told, sometimes it can take four or five years before the same type is produced again.
For me, this is one of the fascinating differences between handmade Japanese knives and ordinary factory-made products.
The price may change too. Materials, production costs and the circumstances surrounding craftspeople change over time. Even if the same knife eventually returns, there is no guarantee it will return at the same price.
In my previous article, I talked about an expensive Japanese knife owned by one of my colleagues.
There is another side to that story.
He ordered the knife while visiting Japan. From placing the order to the knife finally being completed took around a year and a half.
Because it was such an expensive knife, he did not want to risk sending it internationally. Instead, he waited until a friend was travelling from Japan to Australia and asked them to bring it over.
By the time he actually held his knife in Australia, almost two years had passed since he ordered it.
Two years for one knife may sound extraordinary, but handmade craftsmanship operates on a very different timeline from ordinary retail.
Strangely enough, I learned a similar lesson from something completely unrelated to knives.
My old E-scooter had broken, and I needed another one for commuting. While I was on holiday, I found one I really wanted. Better still, it was on sale.
But I hesitated.
“Maybe I’ll wait a little longer.”
Then it sold out.
Fuel prices were rising sharply at the time, and I wondered whether more people were considering electric transport to save money on petrol. Whatever the reason, the scooter I wanted was suddenly unavailable.
I was still on holiday, so I decided to wait for it to return.
Eventually, it did.
Except now it was about $200 more expensive.
Work was about to start again and I needed it for commuting, so I had little choice. I bought it.
Then, sometime later, I checked the price again.
It had dropped by around $100.
Somehow, I had managed to buy it at almost the worst possible time.
I am not saying you should panic and buy a knife simply because you are afraid it might disappear.
That is not the point.
But if you find one of those handmade Japanese knives that makes you stop and think, “This is the one,” and you genuinely feel comfortable with the price in front of you, personally, I would not wait too long hoping for something better.
Maybe it will still be there next month.
Maybe the price will drop.
But perhaps it will sell out, and the next production could be years away. When it finally returns, the price may be different too.
That uncertainty is part of what makes handmade Japanese knives interesting to me. Behind each knife are blacksmiths, sharpeners, wholesalers and generations of regional craftsmanship. They are not simply identical objects flowing endlessly from a production line.
At Asaoya Yaichi, prices and availability may change over time, and from time to time there may be seasonal offers too.
So if a knife catches your eye, keep an eye on our website.
But if you find one that makes you think, “This is the one,” and you are happy with the price in front of you, I personally wouldn’t wait too long hoping for a better deal.
Because there is no guarantee that the same knife will still be there when you come back.
一期一会 — Ichigo Ichie.
Sometimes the right knife, at the right price, at the right moment really can be a once-in-a-lifetime encounter.
Is an expensive Japanese knife really worth the money?
If a $300 Japanese knife can be sharpened until it is extremely sharp, what exactly are you getting when you spend $500, $1,000, or even $2,000 on a knife?
After more than 25 years working in professional kitchens, I still believe the most important thing about any knife is simple: it has to cut well. No matter how beautiful the handle is, how rare the steel may be, or whose name is engraved on the blade, a knife that does not cut well has missed its most basic purpose.
But since starting Asaoya Yaichi and becoming involved in selling Japanese knives myself, the way I look at price has started to change.
I still put cutting performance first. But I have also started to understand that when people spend more on a Japanese knife, they may not be paying only for sharpness.
So what are they paying for?
And at what point does an expensive Japanese knife actually become worth the money?
An Expensive Japanese Knife Is Not Automatically Sharper
Let’s get one thing out of the way first.
A $500 knife is not automatically twice as sharp as a $250 knife. A properly sharpened, less expensive knife can easily feel sharper than an expensive knife that has been poorly maintained.
That is something years in professional kitchens teaches you very quickly.
The condition of the edge, sharpening technique, blade geometry and how the knife has been used all affect cutting performance.
A new knife may feel incredibly sharp, but what interests me more is what happens after six months, a year or five years of use. Can I sharpen it and bring that cutting performance back?
I have also learned from my own sharpening mistakes that repeatedly using too steep an angle can gradually make the area behind the edge thicker. Even a great knife can lose some of the cutting feeling that originally made it special.
For me, a knife is first and foremost a cutting tool.
I have spent most of my working life preparing food, including years of handling fish in professional kitchens. When you use knives every day, cutting performance is not just an HRC number or a steel specification on a website.
You feel it.
How easily does the edge enter the ingredient? How much resistance comes through your hand? How clean is the cut? How long does the edge remain useful? And when it finally becomes dull, how easily can you bring it back?
Understanding what happens at the very edge is also why learning about the burr became important to me.
A good Japanese knife should not only impress you when it comes out of the box. It should be a knife that you can maintain and continue enjoying for years.
If all you want is something sharp enough to cut onions, meat or fish, you probably do not need an expensive Japanese knife.
But what if you want more?
Maybe you want a certain level of cutting performance, but you also want a knife that looks great in your hand. Maybe you appreciate a forged surface, a traditional Kurouchi finish, a beautiful handle or the small differences that come from handmade production.
There is nothing wrong with wanting your knife to look good.
We use these tools constantly. If picking up a beautiful knife makes cooking more enjoyable, I think that has value too.
And then there is what happens after you buy it.
You sharpen it. You maintain it. The blade slowly changes. It gets scratches. A carbon steel blade may develop a patina. The handle develops character.
After years of use, it stops feeling like a knife you simply bought.
It becomes your knife.
For me, that is where spending more begins to make sense.
But I would never choose an expensive Japanese knife from the steel name alone.
Blade geometry, heat treatment, grinding, finishing, balance, handle construction and the skill of the people involved all contribute to the finished knife.
A premium steel does not automatically create a premium knife.
The knife has to work as a whole.
I Have Never Bought a $2,000 or $3,000 Japanese Knife
I think I should be honest about this.
Despite spending more than 25 years working with knives professionally, I have never personally bought a $2,000 or $3,000 knife.
So I am not going to pretend that I fully understand what it is like to own knives at that level.
The knives I choose for Asaoya Yaichi are knives I believe in as working tools — knives I would be happy to use myself in a professional kitchen. Cutting performance matters, but so do craftsmanship, appearance and whether the price makes sense for the knife.
Since starting this business, however, I have begun looking at knives differently.
I am still a chef looking at a tool.
But now I am also becoming fascinated by the people, techniques and traditions behind that tool.
And perhaps I understand a little better now why somebody might spend thousands of dollars on a single knife.
Not because a $3,000 knife necessarily cuts ten times better than a $300 knife.
But because at some point, a knife can become more than its basic function.
The Expensive Japanese Knife I Haven’t Found Yet
There is another kind of knife I have not found yet.
Not a knife I need for work.
Not a knife I need to stock for Asaoya Yaichi.
Just one knife for me.
I do not know who will make it. I do not know what steel it will use, what it will look like or how much it will cost.
But since starting a Japanese knife business, I sometimes wonder whether one day I will come across a knife, pick it up and simply think:
“This is the one.”
And if that knife happens to cost $2,000 or $3,000?
I think I would buy it.
Maybe that is ultimately what an expensive Japanese knife is about.
It is not about buying the most expensive knife you can afford. And it is certainly not about believing that a higher price automatically means a sharper blade.
For me, sharpness still comes first.
But if you want good cutting performance, craftsmanship, beauty, and a knife you can sharpen, use, care for and slowly make your own over many years, then yes — I think spending more on the right knife can be worth it.
Perhaps the knife worth spending serious money on is simply the one that makes you stop thinking about the price.
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?
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.
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.
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.
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.
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.
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.
When people talk about Japanese knives, the region where a knife was made often becomes part of the conversation. Sakai, Echizen, Sanjo and Tosa all have long histories of blade making, and each region has developed its own identity.
But how much does the region really matter when choosing a knife?
I sell Tosa Knives, so naturally I have a strong connection with Tosa and its knife-making culture. But if I’m being truthful, for most of my more than 25 years working as a chef, I didn’t think very much about where my knives were made.
I chose knives because I needed them for a job.
And even today, after becoming a knife seller, I sometimes see a knife made somewhere other than Tosa and simply think, “That looks cool.”
Perhaps that is exactly what makes Japanese knives so interesting.
Tosa Knives and Japan’s Different Knife-Making Regions
Japanese knives do not come from one single tradition. Different regions developed their blade-making industries through different histories, local industries and demands.
Sakai became particularly famous for traditional Japanese kitchen knives and its division of specialised work between forging, sharpening and handle fitting. Echizen developed its own distinctive blade-making tradition, while Sanjo became known for a broader culture of metalworking and forged tools.
Tosa also followed its own path.
Surrounded by mountains and historically connected to forestry, agriculture and practical tools, Tosa developed a strong culture of forged blades designed to work.
That background is one reason I find Tosa Knives fascinating. There is often something practical and straightforward about them. They can show the marks and character of handmade production rather than trying to hide every sign of the process.
There are people who care deeply about where their knives come from. Some may specifically want a knife from Sakai. Others may love Echizen knives, Sanjo craftsmanship or Tosa Knives.
There is nothing wrong with that.
Other people choose according to purpose. They may prefer one type of knife for sashimi, another for vegetables and something completely different for everyday preparation.
That is something I understand very well as a chef.
Steel also changes the experience. Carbon steels such as Aogami can feel completely different from stainless steels such as Ginsan, VG10 or powder metallurgy steels such as SG2.
One of the most interesting things I have learned since I started selling Tosa Knives is how difficult it is to predict what someone will like.
When I visit people and show them knives, some show almost no interest in Tosa at all.
Others immediately become curious.
Sometimes I look at someone and think, “This is probably the knife they’re going to choose.”
Then they pick something completely different.
Maybe they like the handle. Maybe they prefer the blade shape. Maybe the weight feels right. Sometimes there probably isn’t even a logical explanation.
Tosa Knives Are My Business — But They Don’t Have to Be Everyone’s Favourite
Of course, I want people to discover Tosa Knives.
I work directly with people in Tosa because I respect the craftsmanship, history and practical character behind these knives, and I want more people in Australia to know about them.
But I don’t believe I need to say that every Tosa knife is automatically better than every knife made somewhere else in Japan.
There are incredible knives being made across Japan.
And I still see knives from other regions and think they are beautiful.
For me, appreciating another knife doesn’t make Tosa any less special.
It makes Japanese knife culture more interesting.
Maybe the Most Important Choice Isn’t the Region
So, are Tosa Knives better than knives from Sakai, Echizen, Sanjo or somewhere else?
I don’t think that is the question I want to answer.
Choosing a knife is personal.
Since becoming a knife seller, that has become clearer to me every time someone chooses a knife I didn’t expect them to choose.
Maybe my job isn’t to convince everyone that Tosa is the best knife-making region in Japan.
If wonderful knives are being made all across Japan, then perhaps my challenge is something different.
I want to become the kind of person someone thinks:
“I want to buy my knife from him.”
I’m still a chef, and I’m still learning as a knife seller.
I sell Tosa Knives because I genuinely believe in them. I want to share their history, their craftsmanship and the people behind them with Australia.
But ultimately, I hope people choose the knife that makes them want to pick it up and cook.
And if one day that knife happens to be a Tosa knife from Asaoya Yaichi, I’ll be very happy.
When I started looking deeper into Tosa knife history, I became curious about something I had never really thought about before.
We often talk about how Tosa blades were forged, the blacksmiths who made them, and the traditions that survived for hundreds of years. But after researching the history of Tosa knives recently, another simple question came to mind:
How did these blades actually get from the blacksmiths of Tosa into the hands of people elsewhere in Japan?
I sell Tosa knives in Australia today, yet I honestly did not know much about how Tosa blades were distributed in the past. So, as with many of the subjects on this blog, I decided to look it up.
Tosa Knife History Started With More Than Kitchen Knives
One thing that becomes clear when researching Tosa knife history is that we should not imagine Tosa as simply a historical kitchen-knife production area.
Kochi Prefecture, historically known as Tosa Province, has long been closely connected with forestry. Its warm, rainy climate supported extensive forests, and timber became an important resource.
Working in those forests required cutting tools.
Axes, hatchets, sickles and saws were essential working tools, and the demand for agricultural and forestry blades helped Tosa’s blacksmithing industry develop. During the early Edo period, policies encouraging forestry and the development of new farmland increased this demand significantly.
In other words, these blades were not originally objects made to sit beautifully in a display case. They were tools made to work.
This was the part I found particularly interesting.
Tosa’s blade industry developed alongside its timber industry. One example is the Tosa saw. Historical information from the Tosa Cutlery Distribution Center explains that Tosa saw production developed around Kataji, an area along the Monobe River that served as a gathering point for timber.
So there was a natural relationship between the forests, the workers, the movement of timber and the tools required to work with it.
As Tosa’s forestry culture developed, its blades gained a reputation as practical working tools.
Some accounts also describe forestry workers carrying Tosa-made tools when travelling to work in other regions. Other workers saw and used these blades, helping their reputation spread beyond Kochi.
That is very different from modern marketing.
There was no Instagram, online advertising or SEO. A tool could build its reputation simply because someone used it every day and trusted it.
By the Meiji period, the distribution story becomes clearer.
Historical accounts of the Tosa blade industry indicate that around 1887, sales routes had expanded beyond the local area. They later spread throughout Shikoku and into the Chugoku region of western Honshu.
As this happened, wholesalers dealing in forged blades began to develop, creating a more organised distribution system.
I found this fascinating because it shows a transition.
A blade could begin in a small workshop, pass through merchants and wholesalers, and eventually reach users far beyond the place where it had been forged.
The blacksmith did not necessarily need to travel across Japan himself. A distribution network was beginning to connect regional craftsmanship with a much larger market.
Tosa Knife History Was Built Around Practical Tools
The more I read about Tosa knife history, the more I feel that practicality is one of the keys to understanding Tosa blades.
Their reputation was not created only by beautiful craftsmanship.
These were blades expected to cut wood, clear land, harvest crops and perform demanding everyday work. Kitchen knives later became an important part of the tradition, but they belong to a much broader culture of forged working tools.
Perhaps that is one reason I personally find Tosa knives so appealing.
They can be beautiful, but they were never supposed to be beautiful only.
And this is where researching the past made me think about what I am doing today.
Hundreds of years ago, Tosa blacksmiths made blades for people working in the forests, farms and kitchens of Japan. Over time, those blades travelled farther through workers, merchants and developing distribution networks.
Today, the distance is much greater.
I work directly with Ishizuchi Kanamono Seisakusho and bring handcrafted Tosa knives from Japan to Australia.
Of course, modern shipping and online stores make distribution completely different. But when I look at the bigger picture, perhaps the basic idea has not changed as much as I expected.
A blacksmith makes a tool.
Someone believes in that tool.
And then someone carries it to the next person who will use it.
I did not know much about this side of Tosa knife history before researching it. Now, every time I unpack a shipment of Tosa knives here in Australia, I think I may be participating in a very small continuation of a journey that began long before me.
When you work with something every day, sometimes you forget to ask where it actually came from.
I sell Tosa knives in Australia, sourcing handcrafted Japanese knives directly from Shikoku, Japan. I have also spent more than 25 years working as a chef in Japan and Australia. I know how these knives feel in the hand, how they sharpen, and how they perform in a professional kitchen.
But recently, I realised there was something I wanted to understand better.
How did Tosa knives actually begin?
I knew that Tosa had a long history of blacksmithing, but I wanted to look deeper into why this particular part of Japan became known for forged blades. What I found made me appreciate the history behind these knives even more.
The story of Tosa knives is closely connected to the geography and working life of Kochi Prefecture, historically known as Tosa Province.
Kochi is a mountainous region with extensive forests. For generations, forestry was an important part of life there, and people needed strong, dependable tools for cutting trees, clearing land and working in the mountains.
That naturally created demand for forged tools such as axes, hatchets, sickles and saws.
The history, however, goes back even further.
Sword-making techniques are said to have reached Tosa during the Kamakura period. By 1590, the Chōsokabe Land Survey Records documented 399 blacksmiths in Tosa Province.
That number surprised me.
It shows that blacksmithing was already deeply established in the region more than 400 years ago.
How Tosa Knives Grew With Forestry and Agriculture
The major development of Tosa forged blades came during the early Edo period.
In 1621, reforms by the Tosa Domain encouraged the development of forestry and new agricultural land. As forestry and farming expanded, so did the need for reliable cutting tools.
Blacksmiths responded to that demand.
Over time, production increased and techniques improved. What began as tools essential for daily work gradually developed into what we now recognise as the tradition of Tosa Uchihamono, or Tosa forged blades.
This is one thing I find particularly interesting about Tosa.
The tradition was not created simply to make beautiful objects.
These were working tools.
They had to cut. They had to survive hard use. And they had to be practical enough for people who depended on them for their livelihood.
Another characteristic that caught my attention while researching Tosa knives was something known as jiyū tanzō, or “free forging.”
Rather than relying entirely on fixed moulds, Tosa blacksmiths traditionally forged different shapes and sizes according to their intended purpose.
That flexibility made sense in a region where people needed many different kinds of blades for forestry, agriculture and everyday life.
Even today, you can see something of that character in handcrafted Japanese knives.
Small differences in hammer marks, blade shape and finish are not necessarily imperfections. To me, they are reminders that a knife was made by human hands rather than simply coming from an automated production line.
In 1998, Tosa Uchihamono was officially designated as a Traditional Craft of Japan. The tradition includes not only kitchen knives but also axes, sickles, hatchets, saws and other working blades.
Modern Japanese kitchen knives have naturally evolved as well.
Today we can find traditional carbon steels such as Aogami alongside stainless steels and modern powder metallurgy steels. Handles, finishes and blade styles have changed to suit contemporary cooks, but the connection between Japanese knife making and traditional forging remains.
After looking into this history, I see the knives I work with a little differently.
I started Asaoya Yaichi because I wanted to bring genuine handcrafted Japanese knives from Shikoku to Australia. As a chef, my first concern will always be practical: does the knife actually work well in a kitchen?
But there is another side to it.
Learning about Tosa knives reminded me that Japanese blades did not develop only as kitchen tools. Their history is connected to forestry, agriculture, sword-making knowledge and generations of blacksmiths adapting their skills to what people actually needed.
That history does not automatically make every knife perfect.
But I think understanding where these traditions came from gives us a better appreciation of why Japanese forged knives are the way they are today.
Perhaps that is what I like most about the history of Tosa.
These blades were never meant to exist only behind glass.
They were made to be used.
And more than 400 years later, that practical spirit can still be found in the Japanese forging traditions that continue across Shikoku today.
I still remember one of my earliest experiences with a Japanese knife burr.
I had only recently started working as a chef, and like every young cook, I was learning how to sharpen my own knives. One day, while sharpening, a tiny piece of metal suddenly came off the edge.
I looked at it and genuinely thought part of my knife blade had broken away.
So I went to the head chef and said something like, “Chef, part of the blade just came off. Is this okay?”
I can still remember his face.
He looked at me as if he was thinking, What on earth is this guy talking about?
Looking back now, it makes me laugh.
The blade had not fallen off at all.
What I had seen was a Japanese knife burr coming away from the edge.
After more than 25 years working as a chef in Japan and Australia, I have sharpened countless knives since then. But recently I realised something: although I had learned to recognise a burr through experience, I had never really stopped to investigate what it actually is.
When sharpening a knife on a whetstone, we are removing a very small amount of steel from the blade. As the abrasive surface of the stone works against the steel, the geometry of the edge gradually changes until the sharpening reaches the very apex.
At that point, extremely thin metal at the edge can be pushed over to the opposite side. This thin, folded-over material is what we commonly call a burr.
In Japanese sharpening, it is often referred to as kaeri (返り), or ha-gaeri (刃返り).
That tiny piece of metal I saw as a young chef was therefore not my knife mysteriously losing its cutting edge. It was material created during the sharpening process.
If somebody had explained that to me at the time, I probably would not have asked my head chef whether my blade had fallen off.
But making mistakes is often how we remember things.
A Japanese knife burr can be useful because it gives us information about what is happening at the edge.
If you sharpen one side and eventually detect a burr along the opposite side, it generally indicates that your sharpening has reached the apex in that area.
But there is an important distinction.
Creating a huge burr is not the goal of sharpening.
When I was younger, I sometimes thought that if I could clearly feel a large burr, I must have sharpened the knife properly. With experience, I learned that continuing to grind away steel simply to make a larger burr is unnecessary.
You are removing steel every time you sharpen.
The purpose is to create a clean, properly formed cutting edge—not to remove as much metal as possible.
This is where sharpening becomes more interesting.
A large Japanese knife burr may actually be a sign that you have continued sharpening longer than necessary. Once the abrasive has reached the apex and a burr has formed, repeatedly grinding the same side can simply produce more deformation and remove more steel.
This connects with something I have learned through my own mistakes.
If you keep sharpening at too high an angle, the geometry around the cutting edge can gradually become thicker. Similarly, using a whetstone that is no longer flat can affect the geometry you are trying to create.
Sharpening is not only about making a knife feel sharp today. It is also about maintaining the blade over many years.
Eventually, that weakened metal needs to be removed cleanly.
Simply leaving a large burr attached can create the impression of an extremely sharp knife at first, but that fragile metal may fold, break away or disappear quickly during use.
This is one reason the finishing stages of sharpening matter.
I normally use a 1000-grit stone for my main sharpening and then move to a 6000-grit stone for finishing. The lighter work at the end is not about aggressively removing more steel. I am refining the edge and reducing what remains of the burr.
The more knives I sharpen, the more I feel that the final light touches are just as important as the earlier grinding.
There is another lesson hidden in that embarrassing story from when I first became a chef.
Nobody starts out knowing how to sharpen.
You can read about angles, steels, whetstones and edge geometry, but eventually you have to put a knife on a stone and learn what is happening through your hands.
Over the years I have used carbon steels, stainless steels and modern high-performance steels, and they do not always feel exactly the same on a whetstone.
That tactile experience is one of the things I still find fascinating about Japanese knives.
More than 25 years after telling my head chef that “the blade came off,” I can finally give my younger self a better answer.
Don’t worry.
The blade didn’t fall off.
It was just the burr.
A Japanese knife burr is useful because it can tell us that sharpening has reached the edge, but producing the biggest possible burr does not mean producing the best possible edge.
For me, that is the real conclusion.
The burr is a sign during sharpening. It is not the goal of sharpening.
And perhaps that is why I still remember that confused look on my head chef’s face all these years later.
After more than 25 years working as a chef in Japan and Australia, I had never really thought seriously about Japanese knife thickness.
Of course, I have used both thin and thick knives. From experience, I have always felt that thinner knives are generally easier to use. They enter ingredients smoothly, require less effort, and simply feel good when cutting.
But I had never really asked myself why.
Since I started selling Japanese knives, I have found myself questioning things I used for years without thinking about them.
This time, the question was simple:
When we say a Japanese knife is “thin,” what part of the knife are we actually talking about?
And does thinner really mean better?
What Does Japanese Knife Thickness Actually Mean?
At first, I assumed knife thickness simply meant the thickness of the spine.
That is certainly one measurement, but it does not tell us everything about how a knife will cut.
A blade changes thickness from the spine down towards the cutting edge. The area immediately behind the edge can have a major influence on how easily the knife passes through food.
When I learned this, it immediately made sense from my experience as a chef.
I have used knives that felt extremely sharp at the edge but somehow required more effort when cutting. I have also used knives that seemed to slip through ingredients almost effortlessly.
The sharpness of the edge was not necessarily the only difference.
A simple cross-section diagram helped me understand this surprisingly well.
Imagine two sharp blades entering the same ingredient. One remains relatively thin behind the cutting edge, while the other becomes thick very quickly.
The thinner blade can continue through the food with less resistance. With the thicker blade, the sides of the blade begin pushing against the ingredient and forcing it apart.
Both edges may be equally sharp, but they can feel completely different in actual use.
This is why Japanese knife thickness is not simply about one measurement at the spine. The thickness behind the edge, the shoulders and the taper of the blade all contribute to how it moves through food.
For someone like me who spent years judging knives mainly by how they felt in my hand, it was interesting to finally understand part of the reason behind that feeling.
I also wondered whether there was a particular measurement where a Japanese knife officially becomes thin.
There really isn’t one simple number.
A measurement such as 2 mm at the spine can be useful, but where that measurement is taken matters. A blade may also become progressively thinner towards the tip.
Two knives with similar spine thickness can therefore feel very different if their geometry behind the edge is different.
The purpose of the knife matters too.
A gyuto and a deba should not have the same geometry simply because thinner sounds better. Japanese knives developed into different shapes because they were designed for different jobs.
This was probably the most important thing I learned.
A thin blade can reduce resistance through food, but that does not mean every knife should be made as thin as possible.
Thickness also provides strength and stiffness.
A deba, for example, needs enough strength for working around fish bones and joints. Making it extremely thin would defeat part of the purpose of the knife.
So instead of asking only:
“How thin is this knife?”
I think the better question is:
“Is this knife thin enough for its purpose while still having the strength it needs?”
Recently, I have been researching steels such as Ginsan, VG10 and SG2.
Steel is obviously important, but looking into Japanese knife thickness reminded me that the steel name alone cannot tell us how a knife will actually feel when cutting.
This part is not something I only learned while researching this article.
I have actually experienced it myself — partly because I can be a little lazy with sharpening.
If I keep sharpening a knife at too steep an angle, I can still create a sharp edge. But over time, the geometry around the edge can become thicker.
The knife may feel sharp when I test the edge, yet it does not pass through food as easily as it once did.
I have also made a similar mistake by continuing to use a whetstone after it had become dished instead of flattening it properly.
I knew I should flatten it.
Sometimes I just didn’t.
That uneven stone affected the way I was sharpening, and eventually the knife did not feel the same.
So when I read about thickness behind the edge and blade geometry, I thought:
I’ve done this to my own knives.
That experience taught me something important. Sharpening is not only about making the very edge sharp. Maintaining the geometry behind the edge matters too.
These days, I pay much more attention to keeping my stones flat and to the angle I am sharpening at.
Sometimes the best lessons come from doing it wrong yourself.
So, Do I Think Thinner Japanese Knives Are Better?
After looking into all of this, I wanted to give myself a clear answer.
Is a thinner knife a better knife?
My answer is:
Not always. But for most of the everyday kitchen knives I use, I still prefer a thinner blade.
Before I understood the geometry, I already knew from experience that thinner knives often felt easier to use. They entered ingredients more smoothly and required less effort.
Now I understand more about why.
Of course, I would not want a deba to be as thin as a light vegetable knife. Different knives need different levels of strength, weight and stiffness.
But if I am choosing a gyuto, santoku or sujihiki for everyday work, I personally prefer a blade that feels thin and moves through food with as little resistance as possible.
So after more than 25 years using knives professionally, this is my conclusion:
Thin does not automatically mean better. But if a knife can keep the strength required for its job, I prefer it thin.
Maybe my hands already knew that long before I understood the reason.
I have worked as a professional chef for more than 25 years, but honestly, I cannot say with certainty whether I have ever used an SG2 steel knife.
I may have used one without even knowing it.
For most of my career, I did not choose knives by looking closely at the name of the steel. What mattered to me was much simpler: how the knife felt in my hand, how it cut, how it sharpened, and whether I could rely on it during service.
Since becoming involved in Japanese knives from the selling side, however, I have started asking questions that I never really asked as a chef.
SG2 steel was one of them.
I knew the name and knew it had a reputation as a premium Japanese knife steel. But one description caught my attention more than anything else:
Powder steel.
Why would steel used for a kitchen knife be made from powder?
SG2 steel, also known as Super Gold 2, is a Japanese powder metallurgy steel used in high-performance kitchen knives.
Takefu Special Steel lists Super Gold 2, or SPG2®, as a powder steel. Interestingly, while the company publishes representative chemical compositions for steels such as VG10, the composition of SPG2® is currently listed as non-disclosed.
That is worth mentioning because there are many exact SG2 chemical compositions repeated online. Rather than treating those figures as official specifications, I prefer to stick with what the manufacturer itself currently publishes.
But what interested me most was not the exact percentages.
The term “powder steel” can sound strange if, like me, you spent most of your career thinking about knives as finished tools rather than thinking about how their steel was produced.
Powder metallurgy uses a different manufacturing route from conventional steelmaking. Molten metal can be atomised into extremely small particles, creating metal powder that is subsequently consolidated and processed into usable material.
One of the important advantages of this approach is greater control over the distribution of alloying elements and the structure of the resulting material.
That was when powder steel started making more sense to me.
It is not simply ordinary finished steel being ground into dust and somehow glued back together.
The powder is part of a sophisticated metallurgical process designed to create a highly controlled material.
For someone who spent years worrying about what happened to a knife after it arrived in the kitchen, it is fascinating to start looking at what happens long before a blacksmith begins making the blade.
SG2 steel is commonly used in Japanese knives with relatively high hardness. Many SG2 knives on the market are specified around HRC 62–63, although the exact hardness depends on the maker and heat treatment.
This can allow a well-made blade to take a very fine edge and maintain that edge for a long time.
But this is also where I think steel discussions can become misleading.
A high HRC number does not automatically make a great knife.
Steel is only one part of the finished tool.
Blade geometry, thickness behind the edge, heat treatment, sharpening, balance and the skill of the maker all influence how a knife actually performs.
After working with knives for more than 25 years, I trust what happens on the cutting board more than a specification written on a product page.
SG2 Steel Does Not Automatically Mean Better Cutting
This is particularly important when comparing SG2 steel with other Japanese knife steels.
It is tempting to look at SG2, VG10, Ginsan, Aogami or Shirogami and try to put them into a simple ranking from best to worst.
I do not think knives work that way.
Two knives made from the same steel can feel completely different because their geometry, heat treatment, weight, balance and sharpening are different.
And two chefs can use the same knife and prefer completely different things.
For most of my career, I did not know the detailed composition of the steel in my knives. I knew whether I liked using them.
That experience has not suddenly become meaningless just because I now know more steel names.
If anything, learning about steel has made me realise how many different factors come together to create what we simply call “cutting feel.”
SG2 steel is often positioned above VG10 in the Japanese knife market, particularly in premium knives.
That does not necessarily mean someone using a VG10 knife should immediately replace it with SG2.
I have used VG10 extensively, and I know from experience that a properly sharpened VG10 knife can perform extremely well.
SG2 is different for me because I cannot honestly claim the same personal experience.
Perhaps I have used it. Perhaps I have not.
After more than 25 years in professional kitchens, there are plenty of knives I used without ever asking what steel was inside them.
So rather than pretending I can give a definitive chef’s comparison between SG2 and VG10, I would rather say this:
SG2 interests me enough that now I want to deliberately use one.
Would I Notice SG2 Steel Now?
This is probably the question that interests me most.
If I unknowingly used an SG2 knife 15 or 20 years ago, would I have noticed?
Maybe.
But I probably would not have thought, “This must be powder metallurgy steel.”
I would have thought about how it cut, how long the edge lasted and what happened when I put it on a whetstone.
Today I would approach it differently.
Now that I understand a little more about what SG2 steel is and why powder metallurgy exists, I would like to deliberately use an SG2 knife and see what I actually notice in real kitchen work.
Maybe the edge retention will immediately stand out.
Maybe sharpening will feel different.
Or maybe blade geometry and sharpening will still influence my impression more than the name of the steel.
Researching SG2 steel reminded me of something that has happened repeatedly since I started looking more deeply into Japanese knives.
The more I learn, the more I realise how many things I simply never thought about as a chef.
For years, a knife was a tool.
If it cut well, sharpened well and survived professional kitchen work, I was happy.
Now I find myself going backwards from the finished knife to the steel, the manufacturing process, heat treatment and the people who eventually turn that material into a blade.
Does knowing all of this automatically make someone a better cook?
Of course not.
But it has definitely made me appreciate Japanese knives differently.
And perhaps one day soon, I will knowingly use an SG2 knife for the first time.
Or maybe it will only be the first time I actually know what I am using.
I had used VG10 Japanese knife steel for years before I ever stopped to ask a very simple question: what does VG10 actually mean?
After more than 25 years working as a chef in Japan and Australia, I knew VG10 as a practical stainless steel used in many Japanese knives. I knew how it felt on the cutting board, how it responded to sharpening, and how convenient stainless steel could be in a busy kitchen. But if someone had asked me what the letters meant, why cobalt was in it, or exactly what made VG10 different from other stainless steels, I probably would not have had a very good answer.
Since starting a Japanese knife business, I have found myself asking questions I never really thought about as a chef.
So this time, I became curious about VG10 and decided to look into it.
VG10 Japanese Knife Steel: What Does the Name Actually Mean?
One of the first things I discovered was that this apparently simple question was not quite as straightforward as I expected.
VG10 is an original blade steel produced by Takefu Special Steel in Echizen, Fukui Prefecture, Japan. On the manufacturer’s Japanese website, the steel is identified as V金10 (VG10), or “V Kin 10.” Takefu also produces other steels in the same family, including VG1, VG2, VG5 and VG7.
When I started searching for what the letters “VG” actually mean, I found several different explanations online. However, I could not find a clear statement on Takefu Special Steel’s official VG10 page defining the letters in the same way.
What I could confirm was that VG10 is a Japanese stainless blade steel produced by Takefu Special Steel and officially identified in Japan as V金10 (VG10).
In the end, I did not find a definitive answer to exactly what “VG” stands for from the manufacturer’s information I checked. That was also one of the things I learned by looking into it.
This was the part that made me realise how little I had thought about the steel itself.
According to Takefu Special Steel, representative values for VG10 include approximately 1.00% carbon, 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt.
I had heard the word “cobalt” many times before. But then I had another very simple question:
What exactly is cobalt?
Cobalt is a metallic chemical element, represented by the symbol Co. In VG10 Japanese knife steel, it forms part of an alloy containing several different elements, each contributing to the characteristics of the finished steel.
Takefu explains that chromium, molybdenum and cobalt strengthen the steel matrix and help achieve high hardness and long-lasting cutting performance. Vanadium helps refine the microstructure, while chromium, molybdenum and vanadium contribute to hard carbides that improve wear resistance.
Suddenly, a steel I had simply called “VG10” for years became much more interesting.
On paper, VG10 has a combination of characteristics that makes a lot of sense for kitchen knives.
Takefu Special Steel lists excellent corrosion resistance and sharpness among its qualities and says the steel is used not only for kitchen knives but also for general-purpose knives and machine blades. The manufacturer also describes VG10 as having good machinability and being relatively easy to sharpen.
That combination is important in a real kitchen.
A kitchen knife gets wet. It touches acidic ingredients. It gets sharpened repeatedly. In a professional kitchen, it may be used for hours during a single service.
For many cooks, having good edge performance while avoiding some of the maintenance required by traditional carbon steel is an attractive balance.
That helps me understand why VG10 Japanese knife steel has become such a familiar name in Japanese kitchen knives around the world.
VG10 Japanese Knife Steel From a Chef’s Perspective
Here I can look at VG10 from the perspective I know best: actually using knives.
I have spent more than 25 years using knives, sharpening them and working with them in professional kitchens. From that experience, I can understand why VG10 became so popular.
I have used both carbon steels and stainless steels over the years, and I do not believe the name of the steel alone determines whether a knife is good.
Blade geometry, heat treatment, sharpening, construction and the person actually using the knife all make a difference.
A well-made and properly sharpened VG10 knife can be an excellent professional tool.
At the same time, two knives made from the same VG10 steel can still feel very different in the hand and on the cutting board. The steel is an important part of a knife, but it is only one part of the whole knife.
That is something years in professional kitchens taught me long before I started looking into steel compositions.
One thing I enjoy about running Asaoya Yaichi is that it has made me curious about knives all over again.
For most of my career, I did not stand in a kitchen thinking about chromium percentages, vanadium or cobalt. I thought about whether my knife was sharp, whether it felt right, whether I could control it, and whether it could handle the work I needed it to do.
Now I find myself asking why.
Why is it called VG10?
Why does it contain cobalt?
Why do different steels feel different on the sharpening stones?
Why can two knives made from supposedly similar materials feel different when you actually use them?
Once I started looking into these questions, I found that one answer often led to another question.
And perhaps that is one of the most interesting things about learning more about Japanese knives.
VG10 Japanese knife steel was something I thought I understood simply because I had used it for years.
But once I started looking into it, I discovered there was much more behind those three characters than I had ever considered.
Learning about chromium, molybdenum, vanadium and cobalt does not change the experience I have gained from actually using knives. Instead, it gives me another way to understand and appreciate a tool I have spent most of my working life holding.
For years, I looked at knives mainly through the eyes of a chef.
Now, running Asaoya Yaichi has given me another reason to keep asking questions about them.
Sometimes a very basic question can lead somewhere surprisingly interesting.
And this time, it started with just three characters:
For more than 25 years as a chef in Japan and Australia, I have used many different Japanese knives. But when it came to Ginsan Japanese Knife steel, my knowledge was surprisingly simple: I knew Ginsan was stainless steel, and that was about it.
Since starting Asaoya Yaichi, I have become much more curious about the steels behind the knives I use and sell. I recently looked deeper into Aogami and Shirogami, and this time I wanted to understand Ginsan.
Why is it called Ginsan? Is it really stainless? Can it still rust? And why is it sometimes compared with carbon steel?
Ginsan is commonly known as Gingami No.3, or Silver Paper No.3. It is a Japanese stainless cutlery steel from the Yasugi Specialty Steel family.
Just as Aogami means “Blue Paper” and Shirogami means “White Paper,” Gingami means “Silver Paper.” The names come from the identification system traditionally used for these different steels. Despite the name, it does not mean that silver is added to the blade.
Ginsan contains roughly 1% carbon and around 13–14% chromium. The chromium gives it significantly more corrosion resistance than traditional carbon steels such as Aogami and Shirogami.
A Ginsan Japanese Knife is much more resistant to corrosion than a carbon steel knife, but water, salt or acidic food residue left on the blade for long periods can still cause problems.
This distinction is important. “Stainless” is better understood as stain-resistant, rather than a guarantee that the knife can never rust.
For a professional kitchen, however, that extra resistance can make a big difference. Fish, citrus, onions, tomatoes, salt and moisture are all part of everyday work.
This is where Ginsan became much more interesting to me.
When people hear “stainless knife,” they may imagine an ordinary, relatively soft kitchen knife. Ginsan does not really fit that image.
It can be hardened to levels suitable for high-quality Japanese knives and is also known for being relatively pleasant to sharpen compared with some highly alloyed stainless steels.
As someone who has sharpened my own working knives for many years, this matters to me.
Eventually, every knife needs sharpening. How the steel responds to the stone, how easily you can bring the edge back, and the edge you can create are more important in everyday work than simply reading specifications.
I do not think this comparison should be about deciding which steel is “better.”
Aogami, Shirogami and Ginsan each have different characteristics.
Traditional carbon steels can take fantastic edges and can be very enjoyable to sharpen, but they demand more attention. They react to moisture and acidic ingredients, develop patina and can rust quickly if neglected.
Ginsan offers another approach.
It combines stainless corrosion resistance with some characteristics that people appreciate in traditional Japanese knife steels, particularly sharpness and sharpening response.
That is probably why Ginsan is sometimes described as a stainless steel for people who like carbon steel.
Both Ginsan and VG10 are stainless steels commonly used in quality Japanese knives, but their compositions are different.
Ginsan has a relatively simple composition based mainly around carbon and chromium. VG10 is more highly alloyed and also contains elements such as molybdenum, vanadium and cobalt.
That does not mean one is automatically better.
I have used VG10 professionally and know how capable it can be. Ginsan simply offers a different balance.
After more than 25 years working with knives, I believe the steel name alone cannot tell you how good a finished knife will be. Heat treatment, blade geometry, thickness, grinding and sharpening all matter.
After learning more about it, I can understand why Ginsan is popular with both professional cooks and serious home users.
Professional kitchens demand practicality. You may be cutting fish one minute, vegetables the next, washing your knife and immediately moving on to another job.
A steel combining high cutting performance with good corrosion resistance makes a lot of sense in that environment.
For home cooks, the same qualities can be attractive. Not everyone wants to worry about wiping a carbon steel blade immediately after cutting every ingredient.
A Ginsan Japanese Knife offers the possibility of excellent sharpness with easier everyday maintenance.
Before researching this article, my understanding was basically:
Ginsan = stainless steel.
That was about it.
And after more than 25 years as a chef, I am perfectly comfortable admitting that.
For most of my career, I cared more about whether a knife actually worked than memorising the chemical composition of its steel. I sharpened knives, used them and developed my preferences through experience.
Starting Asaoya Yaichi has made me look deeper.
I now understand why Ginsan occupies such an interesting position among Japanese knife steels. It provides corrosion resistance and easier maintenance while still offering the characteristics expected from a high-quality Japanese knife.
But the biggest thing I keep learning is that the steel name is only the beginning.
A Ginsan Japanese Knife can be excellent, but heat treatment, geometry, grinding, sharpening and the skill of the people making it ultimately determine what that steel becomes in your hand.
And now, at least, when someone says “Ginsan,” I know a little more than simply:
After more than 25 years working as a professional chef in Japan and Australia, I have used Japanese knives for most of my working life. But when it comes to Japanese Knife Finishes, I recently realised there was a lot I had never really thought about.
I have used Kurouchi and Damascus knives, and I have even polished one of my own knives to a near-mirror finish. I have also spent many years using traditional Yanagiba and Deba, including an old Yanagiba passed down to me by my mother.
Of course, I knew these knives looked different. But I never really stopped to ask why.
Does a hammered finish actually help food release? Is Kurouchi practical or mainly traditional? Does a mirror-polished blade perform differently?
Since starting a Japanese knife business, I have begun looking at knives from a different perspective. So once again, I decided to do some research.
The first thing I learned is that Japanese Knife Finishes are not all created for the same reason.
Some come directly from the knife-making process, while others involve additional polishing, hammering or decorative work. Some can also influence how food contacts the side of the blade.
But one thing became clear very quickly: the finish alone does not determine how well a knife cuts or releases food.
Blade geometry, thickness, grind, sharpening, the ingredient and even cutting technique can all make a significant difference.
Thinking back over my career, this makes sense. I have always noticed the edge, geometry, weight and balance of a knife far more than its surface finish.
Kurouchi is one finish I definitely know from experience.
The dark surface is associated with the forging process and is intentionally left on parts of the blade instead of being completely polished away.
Years ago, however, I didn’t appreciate it.
I had a Kurouchi knife and decided I wanted it shiny, so I removed the black surface and polished the blade myself.
At the time, I thought it looked better.
Today, I probably wouldn’t do it.
I now appreciate the rustic appearance and character of Kurouchi much more. The remaining oxide layer can also offer some protection to the covered carbon-steel surface, although exposed carbon steel and the cutting edge still require proper care.
Tsuchime is the familiar hammered finish, while Nashiji has a subtler textured surface often compared to the skin of a Japanese pear.
The idea that these textures can help food release makes sense. An uneven surface changes the contact between the food and blade and, in some cases, can reduce the tendency for food to cling tightly to it.
But I learned that it isn’t as simple as saying:
“Tsuchime means food doesn’t stick.”
Blade geometry still matters enormously.
Two knives with similar finishes can behave very differently depending on their grind, thickness and overall shape.
This was interesting to me because it showed that Japanese Knife Finishes can have a practical function without necessarily being the main reason a knife performs well.
Migaki refers to a polished finish, although the degree of polishing varies between makers.
Mirror polish takes that idea much further.
I understand the attraction because I used to love shiny knives. I have spent plenty of time polishing a blade myself until it became highly reflective.
But a smoother surface doesn’t automatically mean better performance. Moist or starchy ingredients can still cling to a smooth blade, and after years in professional kitchens, I have also become much less worried about scratches.
A working knife is going to look like a working knife.
Damascus is another finish I have actually used. The layered patterns can be beautiful, but the pattern itself doesn’t automatically make a knife sharper.
In many modern Japanese knives, Damascus layers form the cladding around a core steel. The core steel, heat treatment, blade geometry and sharpening have a much more direct relationship with cutting performance.
I still love the appearance of a beautiful Damascus blade. I just wouldn’t say, “It’s Damascus, so it must cut better.”
Researching Kasumi was particularly interesting because I have used traditional Yanagiba and Deba for many years.
One of my Yanagiba was passed down to me by my mother and has been used for decades.
But I don’t want to pretend that I spent those years analysing its finish.
I didn’t.
To me, it was simply a traditional Japanese working knife. I sharpened it, maintained it and used it.
Only after becoming involved in selling Japanese knives did I start paying more attention to terms such as Kasumi and the manufacturing and polishing techniques behind traditional blades.
Sometimes there is a big difference between knowing how to use something and understanding exactly how it was made.
After looking more closely at Japanese Knife Finishes, I don’t think there is one “best” finish.
Some finishes may influence food release or surface protection. Some reflect traditional manufacturing methods. Others involve considerable extra craftsmanship and are valued partly for their beauty.
But I would never choose a knife based on finish alone.
After more than 25 years as a chef, I still pay more attention to blade geometry, sharpening, weight, balance and how the knife actually feels in my hand.
What surprised me most was realising that I had used some of these finishes for decades without really thinking about why they existed.
Starting Asaoya Yaichi has made me curious about things I once simply accepted.
And sometimes, researching something I thought I already understood reminds me just how much there still is to learn about Japanese knives.
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?
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.
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.
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?
After more than 25 years working as a chef in Japan and Australia, there are certain words I have used thousands of times without really thinking about them.
They are simply Japanese knife names that become part of everyday language when you work in a kitchen.
But recently, a very simple question crossed my mind:
Why are these knives actually called that?
I knew what they were designed to do. I knew how they felt in my hand and when I would choose one over another. But when I started thinking about the actual Japanese knife names, I realised there were some origins I had never really investigated.
So, purely because I was curious, I decided to look them up.
And some of the answers were more interesting than I expected.
Japanese Knife Names Often Tell You Something About the Knife
One thing becomes obvious when looking closely at Japanese knife names: many of them are surprisingly practical.
The name may describe the ingredient, the shape of the blade, or the type of work the knife was intended to perform.
That makes sense.
Traditional Japanese knives were not originally created because someone needed another product for a catalogue. They developed as working tools for particular jobs.
Santoku is probably one of the best-known Japanese knife names outside Japan.
The kanji are:
三 — three 徳 — virtue or merit
So 三徳 literally means something close to “three virtues.”
Today, the Santoku is regarded as an all-purpose Japanese kitchen knife. One common explanation connects those “three virtues” with its ability to handle several major categories of food, often described as meat, fish and vegetables.
The Santoku itself is relatively modern compared with traditional Japanese specialist knives. It developed as Japanese eating habits and home kitchens changed, combining characteristics suited to a broader range of everyday ingredients.
That is probably why the name feels so appropriate.
It is not a knife devoted to one narrow task.
Its strength is versatility.
After years in professional kitchens, I can understand why the Santoku became so popular. For someone who wants one practical Japanese knife for everyday cooking, its name describes its character remarkably well.
This is where researching Japanese knife names gets more interesting because not every origin is perfectly clear.
出 means something like to come out, protrude or emerge.
刃 means blade or edge.
There are different explanations surrounding how the name Deba came into use, including an old story connecting the name with a craftsman whose protruding teeth supposedly inspired the term.
It is an entertaining story, but the precise historical origin of the name is not something I would present as absolute fact.
What we do know is what the Deba became: one of the classic Japanese knives for processing fish.
Its thick spine, substantial weight and strong heel make it very different from a delicate slicing knife.
For me, that uncertainty actually makes the name more interesting.
We use the word “Deba” so casually today that it is easy to forget the name itself has travelled through generations of Japanese cooking history.
The long, narrow shape of the knife resembles a willow leaf, giving us the name 柳刃 — “willow blade.”
This is one of those Japanese knife names that makes immediate sense once you see the kanji and the knife together.
The long blade is closely associated with slicing sashimi and other delicate proteins. Rather than using repeated short sawing movements, its length allows a cook to make a long, controlled slicing motion.
As someone who has spent many years working with fish and sashimi, this is where the poetry of the name and the practicality of the tool come together beautifully.
It looks like a willow leaf.
But that elegant shape also has a job to do.
5. Nakiri 菜切 — A Name That Says Exactly What It Does
The Usuba is a traditional Japanese vegetable knife, particularly associated with precise vegetable work.
Although its rectangular profile can look similar to a Nakiri at first glance, traditional Usuba knives are generally more specialised and are strongly associated with professional Japanese cuisine.
The thin cutting geometry makes sense when you consider the precision required for traditional vegetable techniques.
Again, the name does not try to make the knife sound exotic.
筋 can mean sinew, muscle fibre, tendon or line depending on context.
引 means to pull or draw.
The name reflects the knife’s relationship with trimming and slicing meat, particularly working along or removing sinew and connective tissue.
Today, the Sujihiki is widely used as a Japanese slicing knife.
For me personally, this is an especially familiar knife. I have used Sujihiki extensively in professional kitchens, including for fish and slicing work.
And this is another example of how Japanese knife names can outlive their narrow original interpretation.
A modern Sujihiki can do far more than its literal name might suggest.
Japanese Knife Names Are Small Pieces of Culinary History
I started researching this simply because I was curious.
After more than 25 years as a chef, I thought it was funny that I had said these names countless times without stopping to think about where they came from.
And that may be what I enjoyed most about looking into Japanese knife names.
Gyuto remembers the arrival and growth of meat cookery.
Nakiri tells you exactly what generations of cooks used it for.
Yanagiba describes the beauty of its shape.
Usuba describes its thin blade.
Sujihiki remembers the work it was designed to perform.
Santoku reflects versatility.
And Deba reminds us that sometimes the history behind an everyday word is not quite as simple as we assume.
A Japanese knife is a tool.
But its name can also carry a small piece of Japanese food culture, language and history.
I have worked with Japanese knives for most of my professional life, and I am still finding things about them that make me curious.
That is probably why I never get tired of them.
This article started with one very simple thought:
“Why is a Deba called a Deba?”
Sometimes that is enough reason to start looking.
And I think I might have found another series worth continuing.
When you buy a new Japanese knife, it is natural to assume that the sharpness you feel straight out of the box represents the very best that knife can offer.
I used to think the same way.
After more than 25 years working as a professional chef in Japan and Australia, I have handled many different Japanese knives. Yet one thing I have learned through actually using and sharpening them is surprisingly simple: a new Japanese knife does not always reveal its full potential on the first cut.
Sometimes I have picked up a brand-new knife and felt a slight roughness at the edge. It was certainly sharp, but something about the cutting feel made me wonder whether there was more hidden inside the blade.
Then I sharpened it myself.
And it cut better.
That experience changed the way I judge a new knife. Today, I do not necessarily see factory sharpness as the final destination. To me, it is simply the starting point.
1. A New Japanese Knife Is the Beginning, Not the Finish
For a long time, I assumed something very straightforward: if a knife is brand new, surely this must be the sharpest it will ever be.
It sounds logical.
But after sharpening some of my own knives, I realised that this was not always true.
A quality Japanese knife may already have excellent steel, geometry and craftsmanship, but the feeling at the edge can still change depending on how it is sharpened and maintained.
This is one reason I believe it is difficult to judge the true character of a knife from its first few cuts alone.
2. The First Cut Does Not Always Reveal Everything
Sharpness is not only about whether a knife can cut through something.
As a chef, I notice how the edge enters the ingredient, how much resistance I feel and how smoothly the blade continues through the cut.
Occasionally, with a new Japanese knife, I have noticed a slightly rough feeling at the edge. This does not automatically mean that the knife is bad or that there is something wrong with the steel.
It simply tells me that I have not yet discovered everything that knife can do.
This is also why I have always believed that Kireaji — the feeling of sharpness — is something you experience through your hands, not simply something that can be understood from specifications.
3. Sharpening My New Japanese Knife Changed My Perspective
The biggest lesson came when I sharpened a knife myself and realised that I could make it cut better than it did when it was new.
That was an important moment for me.
Until then, part of me had assumed that the manufacturer had already created the ultimate edge. If this was how it cut when new, then perhaps this was simply the maximum performance of that particular knife.
But after sharpening it, the cutting feel improved.
The knife had not changed.
The steel had not changed.
What changed was the edge.
That made me realise that the sharpness of a new Japanese knife should not automatically be treated as a measurement of everything the knife is capable of.
There is another reason I enjoy sharpening my own knives.
Over time, the knife becomes more familiar.
You begin to understand how the steel responds to the stone, how easily the edge comes back and what kind of finish feels right for the work you do.
For me, sharpening is therefore not simply maintenance.
It is part of developing a relationship with the tool.
This is especially important with handcrafted Japanese knives because I do not think of them as disposable kitchen products. A good knife can remain part of your kitchen for many years when it is properly used, sharpened and cared for.
If there is one thing I would tell someone buying a new Japanese knife, it is this:
Do not assume the first cut tells you everything.
Of course, a new knife should cut well. But I would not immediately conclude that its factory edge represents the absolute limit of what the blade can achieve.
Use it.
Learn how it feels.
And when the time comes, sharpen it properly.
You may discover another level of performance that was already waiting inside the knife.
That, to me, is 真価 — Shinka.
After more than 25 years as a chef, I still enjoy discovering what a knife can really do. Sometimes the most satisfying moment is not taking a new knife out of the box.
It is the moment after sharpening it, making that first cut again, and thinking:
Kurouchi Japanese Knives have a distinctive appearance that is immediately recognisable. The dark, almost unfinished-looking surface left from the forging process gives each knife a character very different from a polished blade.
But I have to admit something.
I have used Kurouchi knives for years, but I have never been someone who believes every knife has to be Kurouchi. I like them, I use them, and I appreciate the traditional appearance — but my relationship with Kurouchi has been a little more complicated than that.
In fact, many years ago, I completely removed the Kurouchi finish from one of my knives.
Looking back now, I probably wouldn’t do it the same way again.
The word Kurouchi (黒打ち) literally refers to the black finish commonly seen on traditionally forged Japanese knives. Rather than polishing the entire surface of the blade, part of the dark forge scale is intentionally left on the knife.
This gives Kurouchi Japanese Knives their rustic and unmistakably handmade appearance.
For me, though, the interesting part of Kurouchi isn’t simply how it looks when the knife is new. It is what happens after you actually start using it.
A handmade knife doesn’t stay frozen in the condition in which you bought it. Scratches appear. The blade gets sharpened. Carbon steel develops patina. Handles change with use. And the Kurouchi finish itself can slowly wear and change.
That is part of owning and using a handmade Japanese knife.
At the time, I had become slightly obsessed with mirror polishing knives. I enjoyed taking a blade and seeing just how clean and reflective I could make the surface.
So one day I had an idea.
Why not remove the black finish?
I took the knife to the whetstones and gradually removed all of the Kurouchi.
Every bit of it.
At the time, I was happy with what I had done. I wanted a polished knife, so I made it polished.
But today, I see that knife differently.
If I were doing the same project now, I would probably leave the black Kurouchi finish above the bevel and polish the exposed steel below it to a mirror finish.
The contrast between deep black Kurouchi and bright polished steel would probably look much better.
More importantly, it would preserve part of the original character of the knife.
Sometimes you only learn what you like after doing something the other way first.
This is something I think buyers should understand before choosing Kurouchi Japanese Knives.
They change.
The black finish can gradually wear. Areas that receive more contact may look different from areas that receive less. The appearance may become less uniform than when the knife was brand new.
Whether that is good or bad depends entirely on the person holding the knife.
Personally, I am fine with it.
If a knife changes because I have cooked thousands of meals with it, sharpened it countless times and used it every day, I don’t necessarily see those changes as damage.
They are part of the knife.
It is similar to the way I think about patina on carbon steel. Some people want to remove every mark immediately. Others enjoy watching the blade develop its own appearance through use.
I previously wrote about a chef I knew who loved keeping his knives absolutely spotless. Even a small amount of cloudiness on the blade could bother him.
There is nothing wrong with that.
Some people simply love a perfectly polished Japanese knife.
For someone like that, a Kurouchi knife may not be the best choice.
If you expect your knife to look exactly the same after years of professional use as it did on the day you opened the box, the natural changes of a Kurouchi finish could become frustrating.
This is why I don’t think there is one “best” Japanese knife finish.
The right knife depends on the person.
Some people love mirror polishing. Some love Nashiji. Some love Damascus patterns. Others want the rustic appearance of Kurouchi.
The important thing is understanding what you are buying and choosing something that suits the way you see your tools.
After more than 25 years working as a chef in Japan and Australia, my relationship with knives has changed.
When I was younger, I sometimes wanted a knife to look perfect.
Today, I am much more interested in what happens after years of actually using it.
A scratch doesn’t automatically bother me. A developing patina doesn’t necessarily need to disappear. A handle that has changed slightly through years of work can remind me how much that knife has been used.
And if the Kurouchi finish slowly changes, I can accept that too.
Perhaps that is why I now look back at the sujihiki I completely polished and think I would do things differently today.
I don’t regret experimenting with it. In fact, I’m glad I did.
It taught me something.
A handmade Japanese knife doesn’t always need to be improved, corrected or returned to perfection. Sometimes the changes that happen through use are exactly what give the knife its character.
For me, this is ultimately the attraction of Kurouchi Japanese Knives.
Not because Kurouchi is better than every other finish.
Not because every chef should own one.
And certainly not because a Kurouchi knife will remain perfectly black forever.
I like the fact that it can change.
If the black finish wears in a way that I like, great. If it develops differently from what I imagined, I can still see that as part of the knife’s story.
That attitude won’t suit everyone.
And that’s okay.
A Japanese knife is a personal tool. After years of sharpening, cooking and caring for it, it becomes different from the knife that originally arrived from the blacksmith.
Maybe that is something worth appreciating rather than preventing.
After all, I once removed every trace of Kurouchi from a knife because I thought polished steel looked better.
After more than 25 years working as a professional chef in Japan and Australia, I have used many Japanese knives. But honestly, I have never chosen a knife by specifications alone.
Of course, steel matters. Hardness matters. Blade shape, handle, balance and craftsmanship matter too.
Over the years, I have developed my own preferences. I personally like Aogami steels, for example. From my experience, I find them relatively easy to sharpen and enjoyable to use.
But there is another side to choosing a Japanese knife that is much harder to put into numbers.
That is exactly what happened with this Aogami #2 knife.
I like the polished blade because it does not immediately have the rustic appearance many people associate with carbon steel. Underneath that clean finish, however, is Aogami #2 — a steel I already know and like.
The green Micarta gives it a modern appearance, while the turquoise band adds something completely different.
To my eyes, there is even a little Wabi-Sabi in that turquoise detail. It is unusual without being too flashy, and it gives the knife its own character.
There is also a reason this story matters to me as the person behind Asaoya Yaichi.
When you buy a Japanese knife online, you cannot physically pick up every knife before making your decision.
I understand that.
That is why I believe the selection before a knife appears in the store is important.
I have spent more than 25 years using knives in professional kitchens. When selecting knives for Asaoya Yaichi, I want to actually see them, hold them and look closely at their quality, construction and overall feel.
I do not choose knives simply because a specification sheet looks impressive.
I want to offer knives that I would be happy to own myself.
I do not believe an expensive knife is automatically perfect for everyone, but I do believe good materials, skilled craftsmanship and careful finishing have real value.
Very cheap knives can do a job, but there are usually compromises somewhere.
A quality knife can also change the way you treat it. When you own something you genuinely value, you tend to clean it carefully, sharpen it properly and want to keep it for many years.
A Japanese knife can become much more than just a tool.
After more than 25 years working as a professional chef in Japan and Australia, I have used many knives. Some have been sharpened countless times. Some have developed scratches, sharpening marks, patina, and other signs of daily work.
Over time, those imperfections can become part of what makes a knife feel personal.
But recently, a chef I work with reminded me that there is another way to love a knife.
He had bought a new knife and was genuinely disappointed when he noticed a small scratch on the blade. The scratch had absolutely no effect on its performance, but that wasn’t the point.
He wanted to keep his knife beautiful.
It made me think that perhaps there are two very different ways to develop Japanese Knife Attachment.
One is to let a knife change through years of use.
The other is to protect its beauty for as long as possible.
And I think both are completely valid.
1. Japanese Knife Attachment Can Grow Through Use
For many professional chefs, a knife becomes personal simply by using it.
You sharpen it. You learn its balance. You understand how much pressure it needs and how the blade reacts to different ingredients.
Eventually, you pick it up without even thinking.
Small scratches appear. The polish changes. Carbon steel may develop a patina. The handle slowly begins to show signs of years of work.
For some knives, I actually enjoy watching this happen.
Those marks aren’t necessarily damage. They can be evidence that the knife has spent years doing exactly what it was made to do.
The chef I mentioned earlier showed me the opposite perspective.
His knife still performed exactly the same after the scratch appeared, but emotionally, something had changed.
He had bought something he considered beautiful, and he wanted to preserve that beauty.
I understand that.
Japanese knives aren’t only cutting tools. They can represent craftsmanship, tradition, design, and personal taste.
A polished blade, unusual handle, Damascus pattern, kurouchi finish, or beautiful forging can be the reason someone falls in love with a particular knife.
Telling that person, “It’s just a tool,” misses the point.
There are knives we want to use hard.
And there are knives we want to protect.
3. Patina and Scratches Aren’t the Only Way to Build Character
There is a romantic idea that a Japanese knife should become scratched, sharpened, and covered with the signs of years of use.
I like that kind of knife.
But it doesn’t mean every knife needs to age that way.
A carbon steel knife that develops a beautiful patina can be wonderful. A knife that remains incredibly clean and polished after years of careful ownership can also be beautiful.
Both require attention.
One owner may enjoy watching the steel slowly change.
Another may carefully polish and maintain the blade to prevent unnecessary scratches.
The results may look completely different, but both owners are building a relationship with their knives.
That, to me, is part of Japanese Knife Attachment.
4. Your Hand Learns the Knife Too
Appearance is only one part of the relationship.
After using the same knife repeatedly, you begin to understand things that specifications alone can’t explain.
You know how the handle sits in your hand. You understand its balance point. You know how the blade moves through fish, meat, and vegetables.
If I buy another knife specifically as a showpiece, I want to try something I haven’t really done before.
I want to see how carefully I can preserve it.
Not by putting it in a box and never using it.
I still want to use it.
But I would pay much more attention to how I clean it, dry it, sharpen it, store it, and protect the blade from unnecessary scratches.
Instead of allowing time to naturally transform the knife, I would see how much of its original beauty I could preserve.
In a way, that would still be “raising” the knife.
Just differently.
Maybe after five or ten years, it would tell a completely different story from the working knives I have used throughout my career.
I think both stories would be worth telling.
There Is No Single Right Way to Love a Japanese Knife
Two people can own similar Japanese knives and develop completely different relationships with them.
One may proudly accept the scratches, sharpening marks, patina, and years of professional use.
Another may carefully protect the polish and feel disappointed by even the smallest scratch.
Neither is wrong.
A Japanese knife doesn’t become personal simply because it gets old.
It becomes personal because of the time, care, work, and attention you give it.
For some people, beauty comes from allowing a knife to change.
For others, beauty comes from trying to preserve it.
Maybe Aichaku — 愛着 is found somewhere between the two.
And perhaps the most special Japanese knife isn’t always the newest or most expensive one.
It’s the one you wouldn’t want to replace.
➖➖➖➖➖➖
🇯🇵 Authentic handcrafted Tosa Japanese knives, sourced directly from Japan.
I work directly with Ishizuchi Kanamono Seisakusho to bring genuine handcrafted Tosa knives to Australia.
With over 25 years as a professional chef in Japan and Australia, I only offer knives that I genuinely trust and use.
➖➖➖➖➖➖
What you’ll find here:
✔ Authentic handcrafted Tosa knives ✔ Behind-the-scenes from Japanese blacksmiths ✔ Knife care & sharpening tips ✔ Japanese knife education for beginners ✔ Real experiences from a chef who uses knives every day
Every knife has a story. Every handle is unique. Every blade is made to be used—not just admired.
Whether you’re a home cook, a professional chef, or simply appreciate Japanese craftsmanship, I hope you’ll discover something that inspires you.
Japanese knife sharpness is often described as though it were something simple. A knife is either sharp or it is not. It cuts paper cleanly, shaves hair, or slices through a tomato, and we decide that it is sharp.
But after working as a professional chef for more than 25 years, I have come to feel that sharpness is not quite that simple.
In Japanese, there is a word that expresses something slightly different: 切味 — Kireaji.
Kireaji literally relates to the “cutting feel” of a blade. For me, that is a better way to describe what happens when a knife actually meets food.
Sometimes I sharpen a knife and it seems almost perfect. The blade enters the ingredient effortlessly, as though there is almost no resistance.
Other times, I sharpen what feels like exactly the same way, using the same stones and technique, yet the knife somehow feels heavier through the cut.
It is still sharp.
But it does not feel the same.
And occasionally, I can even feel a slight roughness through the edge.
After all these years of using knives professionally, this still fascinates me.
1. Japanese Knife Sharpness Is More Than “Sharp or Dull”
One of the biggest things I have learned is that Japanese knife sharpness cannot always be explained by a simple sharp-versus-dull measurement.
A knife may easily cut paper and still feel slightly heavy when slicing food.
Another knife may not seem dramatically different in a basic sharpness test, yet when it touches fish, meat or vegetables, the blade seems to glide straight through.
That sensation is difficult to describe until you have experienced it.
For me, this is where the idea of Kireaji becomes useful.
It is not simply whether the edge can cut. It is the resistance you feel as the blade enters the ingredient, the way the knife continues through it, and even the feedback transmitted through the handle into your hand.
Understanding the bevel and edge geometry is an important part of understanding why two sharp knives can feel completely different.
2. Why Japanese Knife Sharpness Can Feel Different After Sharpening
This is something that still surprises me.
I can sharpen the same knife on the same stones using what I believe is the same technique, but the final Kireaji is not always identical.
Sometimes the result is exceptional.
The knife feels incredibly smooth. There is almost no hesitation when the blade touches the ingredient.
Then another day, the knife is definitely sharp, but I feel slightly more resistance.
Why?
There are many possible explanations. The exact sharpening angle may have changed slightly. The burr may have formed differently. The burr removal may not have been identical. Pressure on the stone may have changed without me consciously noticing it.
Even the final refinement of the edge can influence the sensation.
Sharpening by hand contains countless tiny variables.
That is one reason I think sharpening Japanese knives remains interesting even after many years.
3. Japanese Knife Sharpness Can Sometimes Feel Rough
There is another sensation I occasionally notice after sharpening: a slight roughness.
The knife cuts.
It may even cut very well.
But the edge does not feel completely smooth.
This is particularly interesting because it demonstrates the difference between simply achieving an edge and achieving an edge that feels right.
A microscopic burr or differences in edge refinement may contribute to this sensation. The finish produced by the sharpening stone can also influence how the edge interacts with food.
A highly polished edge and an edge with more microscopic “bite” can both be sharp, but they may not feel identical.
And depending on what you are cutting, one may actually feel better than the other.
This is why I do not believe sharpness should always be judged by a single test.
Over the years I have used both carbon and stainless steels, and I do not think every steel produces exactly the same cutting sensation.
Aogami, Ginsan, VG10, SG2 and other steels have different characteristics. Hardness, carbide structure, heat treatment, edge stability and sharpening response can all influence how an edge behaves.
But there is an important point here.
Harder does not automatically mean better Kireaji.
A high HRC number can contribute to edge retention and allow certain steels to support fine edges, but hardness alone cannot describe what the knife will feel like when it passes through a piece of fish.
That is why I think choosing a knife purely by its steel specification can sometimes be misleading.
Two knives made from the same steel can still feel completely different.
Why?
Because we are not cutting food with steel specifications.
We are cutting with a three-dimensional object.
Blade thickness, edge angle, grind, taper, blade height and the geometry behind the edge all influence how easily a knife passes through food.
A very sharp edge can enter an ingredient easily, but if the blade geometry creates resistance behind that edge, the entire cutting motion may still feel heavy.
This is one reason a Gyuto, Santoku and Sujihiki can produce very different sensations even when all three are extremely sharp.
A Sujihiki moving through sashimi has a different purpose from a Santoku working through vegetables.
Balance does not create sharpness by itself, but it can strongly influence how that sharpness feels in your hand.
7. The Best Japanese Knife Sharpness Cannot Be Explained by Numbers Alone
After more than 25 years working with kitchen knives, perhaps the most interesting thing I have learned is how difficult it is to describe the perfect edge.
HRC cannot explain everything.
Steel cannot explain everything.
Sharpening angle cannot explain everything.
Even a paper-cutting test cannot explain everything.
There is a moment when a properly sharpened knife touches an ingredient and simply goes through.
No hesitation.
No unnecessary pressure.
No feeling that you need to force the blade.
You feel it immediately.
That sensation is what I think about when I hear the word Kireaji.
And perhaps this is also why Japanese knives remain so interesting to me after decades in professional kitchens.
I still do not produce exactly the same edge every single time I sharpen.
Sometimes I finish sharpening and the knife feels good.
Sometimes it feels very good.
And occasionally, everything seems to come together perfectly and the blade simply glides.
Those moments remind me that sharpening is not just maintenance.
It is a skill that continues to teach you.
Japanese Knife Sharpness Is Something You Feel
We often try to understand Japanese knives through numbers.
HRC.
Blade length.
Sharpening angle.
Steel type.
These measurements are useful, but they cannot completely describe the experience of using a knife.
Japanese knife sharpness is ultimately something you feel through your hand and through the food you are cutting.
The steel matters.
The heat treatment matters.
The sharpening matters.
The geometry matters.
The person holding the knife matters too.
Perhaps that is the real meaning of Kireaji.
Not simply whether a knife is sharp, but how the knife feels when it cuts.
And even after more than 25 years of using knives professionally, that small difference still makes me want to pick up a knife, sharpen it again, and see if I can make the next edge just a little better.
When people choose a Japanese knife, they often look first at the steel, hardness, blade length, handle material, or overall weight. These specifications are important, but there is another factor that can completely change how a knife feels in your hand: Japanese knife balance.
After more than 25 years of working as a professional chef, I have learned that the balance of a knife is not simply about whether it feels light or heavy. Two knives can have a similar weight and still feel completely different in use. Where that weight sits — toward the blade, around the center, or closer to the handle — can change the way you naturally move the knife through food.
I currently use different knives with very different balance characteristics, including a lightweight Aogami #2 Sujihiki with an octagonal handle, a 240mm VG10 Hammered 17 Layer Damascus Sujihiki with a mahogany handle, and occasionally a traditional Yanagiba. None of them feels the same, but that does not mean one is necessarily better than the others.
For me, understanding Japanese knife balance is really about understanding how a knife wants to be used.
1. Japanese Knife Balance Is Not the Same as Knife Weight
One of the easiest mistakes to make is assuming that weight and balance are the same thing.
They are not.
A knife may be relatively heavy but still feel comfortable because its weight is distributed in a way that suits your cutting style. Another knife may be lighter overall, yet feel unfamiliar because its center of gravity sits somewhere you are not used to.
This is something that becomes much clearer when you actually work with different Japanese knives.
My 240mm VG10 Hammered 17 Layer Damascus Sujihiki with a mahogany handle, for example, is noticeably heavier than some of the other Sujihiki knives I use. However, I would not describe it as difficult to use.
The important difference is where I feel the weight.
Its balance feels more toward the handle, and because of that, I naturally use the long blade differently. Rather than concentrating the cutting action on one small area of the edge, I tend to make a longer drawing motion and use more of the entire blade.
The knife itself influences my technique.
That is why looking only at the number on a scale cannot tell you everything about how a knife will perform.
One of the knives I regularly use is an Aogami #2 Sujihiki fitted with a lightweight octagonal handle.
This knife feels very light in my hand, and I find it extremely easy to use.
Because there is less noticeable weight pulling the knife in either direction, I feel that I can control the blade very directly. Small adjustments are easy, and the knife responds quickly to the movement of my hand.
This is especially useful with a Sujihiki, where long, clean slicing movements are important.
But I would not say that this automatically makes it better than a heavier knife.
It simply gives me a different feeling.
The lightweight construction allows me to control the knife more actively, while a heavier knife can sometimes encourage me to use the weight and momentum of the knife itself.
3. Japanese Knife Balance Can Change the Way You Cut
This is probably the most interesting thing about Japanese knife balance.
I do not consciously decide to use exactly the same cutting technique with every knife.
The knife itself changes my movement.
With my lightweight Aogami #2 Sujihiki, I feel that my hand controls almost everything. The knife follows my movement very easily.
With the 240mm VG10 Damascus Sujihiki, I notice the extra weight and the handle-biased balance. Because of that, I naturally make a longer slicing stroke and try to use the length of the blade efficiently.
Then there is the Yanagiba.
When I occasionally use a Yanagiba, the feeling changes again.
With this type of knife, I think less about actively controlling every part of the blade and more about allowing the knife’s own weight to contribute to the cut. I place the blade, begin the drawing motion, and let the weight of the knife help carry the edge through the food.
Of course, technique is still important. But the sensation is different.
Instead of forcing the blade through the ingredient, I feel as though I am allowing the knife to work with me.
That difference is difficult to understand from specifications alone.
4. Blade-Heavy and Handle-Heavy Knives Are Not Automatically Good or Bad
You will sometimes hear people describe a perfectly balanced knife as one where the balance point sits exactly around the heel or bolster area.
That can certainly feel comfortable.
But I do not believe there is one perfect balance point for every Japanese knife.
A blade-heavy knife can sometimes help when you want the mass of the blade to contribute to the cut. A handle-heavy knife can feel more controlled in the hand and encourage a different slicing movement.
A neutral balance can feel extremely natural for general-purpose work.
The important question is not simply:
“Where is the balance point?”
The better question is:
“How does this balance work with the way I use this knife?”
A Deba, Gyuto, Santoku, Sujihiki and Yanagiba are designed for different jobs. It would therefore make little sense to expect every one of them to have exactly the same ideal balance.
5. Handle Material Can Change Japanese Knife Balance More Than You Expect
The handle plays an important role in Japanese knife balance.
Traditional Japanese handles can be made from many different materials, including magnolia, rosewood, walnut and mahogany, as well as modern materials such as Micarta.
Their shapes and construction can also vary considerably.
Even when two blades are similar, changing the handle can change the overall feeling of the knife.
I have experienced this directly.
My octagonal-handled Aogami #2 Sujihiki feels extremely light and responsive. My 240mm VG10 Damascus Sujihiki with its mahogany handle feels noticeably heavier and carries more weight toward my hand.
Both are Sujihiki.
Both are designed for slicing.
Yet they do not feel like the same tool.
This is one reason I believe handle choice should not be treated purely as a matter of appearance. A beautiful handle can completely transform the visual character of a Japanese knife, but its weight, shape and material can also affect how the knife behaves during actual work.
There is another reason I hesitate to describe one type of Japanese knife balance as perfect.
Different jobs require different movements.
When slicing sashimi with a long knife, I want to use the length of the blade and complete the cut with as few unnecessary movements as possible.
When using a general-purpose Gyuto, the movement may be completely different.
When working with a heavier knife such as a Deba, weight can become part of the tool’s character rather than something that needs to be eliminated.
This is also why buying the lightest possible knife is not necessarily the answer.
Lightness can be wonderful.
I personally enjoy the feeling of my lightweight octagonal-handled Sujihiki very much.
But weight can also have a purpose.
Sometimes the mass of a knife provides stability. Sometimes it helps the blade move naturally through the cut. Sometimes a little extra weight simply feels reassuring in the hand.
The important thing is how the knife, your hand, the ingredient and your cutting technique work together.
This may be the biggest lesson I have learned from using different knives professionally.
Specifications are useful.
Steel type matters. Hardness matters. Blade length matters. Handle material matters. Weight matters.
But specifications cannot completely describe how a knife feels.
You can read:
240mm.
VG10.
17-layer Damascus.
Mahogany handle.
You can even know the exact weight.
But none of those numbers can fully explain what happens when you hold that knife and begin slicing with it.
The same is true of my lightweight Aogami #2 Sujihiki.
On paper, someone might simply see a long carbon-steel slicing knife with a Japanese handle.
In my hand, however, what I notice immediately is how light and controllable it feels.
And when I pick up a Yanagiba, I experience something different again. I naturally allow more of the knife’s own weight to participate in the slicing motion.
That experience cannot easily be reduced to a specification sheet.
Japanese Knife Balance Is Personal
After more than 25 years of professional cooking, I do not believe there is one mathematical formula for the perfect Japanese knife balance.
I also do not believe that lighter automatically means better.
My lightweight Aogami #2 Sujihiki is extremely comfortable and easy for me to control.
My 240mm VG10 Hammered 17 Layer Damascus Sujihiki with a mahogany handle is heavier and feels more weighted toward the handle, yet I still enjoy using it. It simply encourages me to use the long blade differently and make full use of its length.
And with a Yanagiba, I often feel that the weight of the knife itself becomes part of the slicing technique.
Three knives.
Three different feelings.
Three slightly different ways of cutting.
That is what makes Japanese knives interesting.
The best knife is not necessarily the lightest knife, the heaviest knife, or even the knife with the most perfectly centred balance point.
It is the knife whose balance works naturally with your hand, your technique and the job you are asking it to do.
Sometimes you only understand that when you actually start cutting.
If you own or are thinking about buying a carbon steel Japanese knife, you’ve probably heard the term Japanese Knife Patina. Until I started selling handcrafted Japanese knives, I honestly thought any discoloration on a blade was something to avoid.
What surprised me was discovering that many knife enthusiasts actually appreciate a beautiful patina. For some, it’s not damage at all—it’s a sign that the knife is being used, cared for, and developing its own unique character.
In this article, I’ll explain what Japanese Knife Patina really is, how it differs from rust, and why so many experienced knife users see it as something worth embracing.
Japanese Knife Patina is a natural oxide layer that develops on carbon steel after repeated use. It often appears in shades of blue, grey, purple, or dark charcoal depending on the foods you cut and how you care for the knife.
Unlike red rust, patina is generally stable and can even help slow further oxidation.
Many professional chefs never try to remove it. Instead, they simply keep the blade clean and dry after use.
➡ Read more: Beginner’s Guide to Japanese Kitchen Knives
Why Japanese Knife Patina Is Different From Rust
One of the biggest misconceptions is that every color change means corrosion.
Here’s the difference:
Japanese Knife Patina
Blue, grey, or dark tones
Forms naturally during normal use
Can act as a protective oxide layer
Often appreciated by carbon steel knife users
Rust
Red or orange color
Caused by moisture left on the blade
Can damage the steel if ignored
Should be removed as soon as possible
Understanding this difference helps you enjoy your knife with more confidence instead of worrying every time the blade changes color.
Whether you prefer a mirror finish or a naturally developed Japanese Knife Patina, both represent different ways of appreciating handcrafted Japanese knives.
One celebrates perfection.
The other celebrates experience.
Whichever you prefer, the most important thing is to enjoy using your knife and taking proper care of it.
For more than 25 years, I have worked as a professional chef using Japanese knives almost every day. Surprisingly, although I often saw numbers like HRC 60, HRC 61, or HRC 63, I never truly understood what they meant. I simply assumed that a higher number meant a better knife.
As I began selling handcrafted Japanese knives through Asaoya Yaichi, customers started asking about Japanese knife hardness more often. Rather than pretending I knew every technical detail, I decided to research it properly.
What I discovered changed the way I think about knives. More importantly, I realised that my experiences in professional kitchens over the last 25 years matched what the science says about knife hardness.
If you’ve ever wondered what HRC really means, whether a harder knife is always better, or how hardness affects sharpening, this guide is for you.
Japanese knife hardness is usually measured using the Rockwell Hardness C Scale (HRC). This test measures how resistant the steel is to indentation using a diamond-tipped tester.
The higher the HRC number, the harder the steel.
However, this does not automatically mean the knife is better.
Hardness is only one characteristic of a knife. Heat treatment, steel quality, blade geometry, sharpening, and craftsmanship all play equally important roles.
A knife with perfect balance will usually outperform a knife that simply has the highest hardness rating.
I realised that although I didn’t know the HRC numbers, I had already experienced the difference between softer and harder steels throughout my career.
Years ago, I used a sujihiki made from relatively soft steel.
It was so flexible that if I applied too much pressure while sharpening, I could actually feel the blade flex slightly on the whetstone.
The edge didn’t last particularly long.
However, when it became dull, I could restore an excellent edge very quickly.
It sharpened easily and always performed well enough for daily professional work.
Choosing a Japanese knife can feel overwhelming, especially when you first encounter the debate between Single Bevel vs Double Bevel. Understanding Single Bevel vs Double Bevel is one of the most important steps when selecting a knife that matches your cooking style.
After working as a professional chef for more than 25 years, I’ve learned that the best knife isn’t simply determined by whether it is single bevel or double bevel. Steel, balance, craftsmanship, and comfort all matter. However, understanding Single Bevel vs Double Bevel will help you make a much more informed decision before investing in a quality Japanese knife.
The phrase Single Bevel vs Double Bevel simply refers to how the cutting edge of a knife is ground.
A single bevel knife has an edge ground on only one side of the blade. The opposite side is mostly flat and usually contains a slight concave surface called an ura. This traditional design is common on knives made specifically for Japanese cuisine.
A double bevel knife has cutting edges on both sides of the blade. Even if one side is sharpened slightly more than the other, it is still classified as a double bevel knife.
Understanding this basic difference makes it much easier to choose the right knife for your kitchen.
Many first-time buyers believe that every Japanese knife is single bevel.
In reality, that’s not true.
Traditional knives such as Yanagiba, Deba, and Usuba are commonly made as single bevel knives, while modern Japanese kitchen knives such as Gyuto, Santoku, and most Sujihiki are generally double bevel.
Each style has been developed for different purposes rather than one being “better” than the other.
Single Bevel vs Double Bevel for Traditional Japanese Knives
Yanagiba
Single bevel knives are designed for precision.
Typical examples include:
Yanagiba
Deba
Usuba
These knives allow incredibly clean cuts when preparing sashimi, sushi, and traditional Japanese vegetable techniques.
Because the edge is designed specifically for either right-handed or left-handed users, choosing the correct version is important.
For chefs specialising in Japanese cuisine, single bevel knives remain an essential tool.
Single Bevel vs Double Bevel for Everyday Cooking
Double bevel knives are much more versatile.
Popular examples include:
Gyuto
Santoku
Petty
Most Sujihiki
Most Nakiri
These knives are suitable for meat, fish, vegetables, and everyday food preparation.
Whether you’re a professional chef or a home cook, double bevel knives are generally easier to use and maintain.
Single Bevel vs Double Bevel Comparison
When comparing Single Bevel vs Double Bevel, there is no universal winner. Both designs have their own strengths, and the right choice depends on how you plan to use your knife.
A single bevel knife is designed for maximum precision. It excels at traditional Japanese techniques such as slicing sashimi and creating clean, accurate cuts. However, it requires more skill to master and is usually made specifically for either right-handed or left-handed users.
A double bevel knife offers outstanding versatility. It is easier for most people to use, works well for a wide variety of ingredients, and is generally the best choice for everyday cooking. This is why knives such as the Gyuto and Santoku have become so popular among both professional chefs and home cooks.
Rather than asking which is better, it’s more useful to ask which knife best suits your cooking style. A well-made Japanese knife, whether single bevel or double bevel, can provide exceptional performance when matched to the right task.
After more than 25 years as a chef, I honestly never spent much time thinking about whether the knife in my hand was single bevel or double bevel.
What mattered most was how confidently it performed during service.
I still remember buying my first Gyuto in Tokyo’s famous Kappabashi kitchen district. The knife shop recommended a double bevel Gyuto without hesitation, and it became a knife I trusted for years.
One thing I do understand is how important handedness becomes with traditional single bevel knives. If I imagine using a left-handed single bevel knife in my right hand, it would feel awkward and unnatural.
Interestingly, we also offer a double bevel thick Deba at Asaoya Yaichi. While many people associate Deba knives exclusively with single bevel construction, double bevel versions offer excellent versatility while retaining the strength needed for fish preparation.
This is a great reminder that Japanese knife making continues to evolve while respecting centuries of craftsmanship.
Which Is Better: Single Bevel vs Double Bevel?
Choose a single bevel knife if you:
Frequently prepare sashimi or sushi.
Want maximum precision.
Enjoy traditional Japanese sharpening techniques.
Prefer authentic Japanese culinary methods
Choose a double bevel knife if you:
Are buying your first Japanese knife.
Cook a wide variety of ingredients.
Want easier sharpening and maintenance.
Share your knives with family members.
For most people, a quality Gyuto or Santoku is the perfect introduction to Japanese knives.
Final Thoughts on Single Bevel vs Double Bevel
The discussion around Single Bevel vs Double Bevel is not about deciding which knife is superior.
Instead, it’s about understanding which design best suits your cooking.
Traditional single bevel knives continue to represent the highest level of Japanese craftsmanship for specialised techniques, while double bevel knives provide exceptional versatility for daily use.
From my experience after more than 25 years as a chef, I’ve learned that bevel design is only one part of choosing the right knife. Steel quality, heat treatment, balance, handle comfort, and craftsmanship are equally important.
A well-made Japanese knife should feel like a natural extension of your hand, regardless of whether it is single bevel or double bevel.
When people shop for Japanese Knife Handles, they often focus on appearance. Beautiful wood grain, buffalo horn ferrules, and traditional shapes certainly make a knife stand out. However, after more than 25 years as a professional chef, I’ve learned that the handle is much more than a design feature. It affects comfort, balance, control, and the overall experience of using the knife.
Many people spend hours comparing blade steels like VG10, Aogami #2, Ginsan, or SG2, but the part you actually hold every day is the handle. Understanding Japanese Knife Handles can help you choose a knife that truly suits your style.
The handle influences how a knife feels in your hand. Even if two knives have the same blade steel, they can feel completely different because of their handles.
When I first became a chef, I focused almost entirely on blade steel. As the years passed, I realized that the handle was just as important. A comfortable handle reduces fatigue, improves control, and makes long hours in the kitchen much more enjoyable.
After more than 25 years of professional cooking, I’ve realized that my preference depends on the type of knife.
The Sujihiki I currently use every day has a traditional octagonal wa-handle. I like it because it feels light, comfortable, and easy to control during long slicing sessions. It almost feels like a natural extension of my hand.
On the other hand, when I think back to the Deba knives and Gyuto knives I’ve used throughout my career, most of them had traditional oval handles. That may simply be because those were the knives I owned, but I’ve also found that the classic shape feels natural when applying more force during heavier cutting tasks.
This experience has taught me that there isn’t one perfect handle for every knife. The best handle often depends on the knife, the job, and the person using it.
Wood is a natural material, so proper care is important.
Over the years, I’ve seen wooden handles develop cracks. While it’s impossible to know the exact reason in every case, common causes can include exposure to hot water, dishwashers, soaking for long periods, excessive dryness, or rough handling.
I always recommend washing your knife by hand with mild detergent, drying it immediately, and avoiding hot water or dishwashers. A little care goes a long way in protecting a beautiful wooden handle.
The best Japanese Knife Handles aren’t necessarily the most expensive or the most beautiful.
Instead, choose the one that feels comfortable and natural in your hand. The handle should suit the type of knife you use and the way you cook.
For me, an octagonal handle is perfect for my Sujihiki, while a traditional oval handle still feels right on heavier knives. That’s one of the things I enjoy most about handmade Japanese knives—there’s no single correct answer.
Beautiful Japanese Knife Handles are more than just a finishing touch. They influence comfort, balance, confidence, and control every time you cook.
After more than 25 years as a professional chef, I’ve learned that choosing the right handle is just as important as choosing the right blade steel. The best handle isn’t the same for everyone—it depends on the knife, the task, and your personal preference.
Finding the right combination is part of what makes owning a handmade Japanese knife so rewarding.
When I imported my first batch of handmade Japanese knives, I ordered two or three of the same model. I expected them to look almost identical. After all, they had the same blade length, the same steel, the same handle material, and were made by the same craftsman.
But when I placed them side by side, I noticed something unexpected.
No two knives were exactly the same.
At first, I wondered if something was wrong. Then I realized I wasn’t looking at imperfections—I was looking at the beauty of true craftsmanship. That moment changed the way I saw handmade Japanese knives, and it reminded me why so many people around the world value them so highly.
Handmade Japanese Knives Reflect the Hands That Made Them
One of the biggest differences between handmade Japanese knives and factory-produced knives is that every step involves skilled human hands.
Even when a blacksmith follows the same design repeatedly, every hammer strike is unique. Every blade is shaped, ground, and finished by hand. Small differences naturally appear throughout the process, and those differences become part of each knife’s character.
Rather than being flaws, they are evidence that a real craftsman created the knife instead of a machine.
Handmade Japanese Knives Have Unique Kurouchi and Hammered Finishes
If you compare two handmade Japanese knives with a Kurouchi or Tsuchime finish, you’ll quickly notice subtle differences.
The dark Kurouchi surface may have a slightly different texture.
The hammered pattern may catch the light differently.
Even the polish near the edge can vary from one knife to another.
These details cannot be copied perfectly because they are created by hand, making every knife feel genuinely individual.
➡ Internal Link: Why I Still Use Carbon Steel for Sashimi After 25 Years
Every Wooden Handle Is Naturally Different
The blade isn’t the only part that tells a story.
Natural wood has its own grain, color, and texture. Even if two handles are made from the same species of wood, they will never look completely identical.
Some pieces have darker lines.
Others have lighter tones.
Some display dramatic grain patterns, while others appear clean and understated.
These natural variations make every handmade Japanese knife even more personal.
Small Differences Are Part of Traditional Craftsmanship
Traditional Japanese workshops aim for exceptional quality.
That difference is important.
A craftsman focuses on creating the best possible knife rather than producing thousands of completely identical pieces. Slight variations in finish or appearance are simply part of the handmade process that has been passed down through generations.
This is one reason collectors, chefs, and cooking enthusiasts often appreciate handmade Japanese knives so much.
➡ Internal Link: Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan
Many people assume that two knives with the same specifications should look exactly alike.
That’s true for mass-produced products.
It isn’t true for handmade Japanese knives.
The subtle differences in finish, texture, wood grain, and overall appearance aren’t defects—they’re signs that the knife was made through traditional craftsmanship rather than automated production.
Once I understood that, I stopped searching for perfect uniformity and started appreciating individuality instead.
That’s one of the reasons handmade Japanese knives continue to impress me every time I open a new shipment.
If you asked me what knife I still reach for after more than 25 years as a professional chef, my answer might surprise you.
Despite owning and using modern stainless steel knives such as VG10, Ginsan, and SG2, I still find myself reaching for a carbon steel sashimi knife whenever I’m preparing sashimi.
Does that mean carbon steel is always better?
Not at all.
After using both carbon steel and stainless steel knives in busy professional kitchens, I’ve learned that every knife has its place. Choosing the right knife isn’t about following trends—it’s about understanding what works best for the job.
When slicing sashimi, I enjoy using my Aogami carbon steel knife.
The first thing I notice is how effortlessly it moves through the fish. The edge feels incredibly refined, allowing long, smooth slices with very little resistance.
Some chefs believe carbon steel produces cleaner cuts and may even reduce unwanted fish aroma, particularly when slicing tuna or bonito. Whether that’s caused by the steel itself or simply by its exceptional edge is still open to debate.
Personally, I don’t choose carbon steel because I believe it performs miracles.
I choose it because I enjoy the feeling every time I use it.
Modern stainless steels have improved dramatically.
A properly sharpened VG10 sujihiki can produce beautiful sashimi with excellent edge retention and outstanding corrosion resistance.
If my VG10 sujihiki and my carbon steel knife are both sharpened to the same level, I honestly don’t think most customers would notice any difference once the sashimi reaches the plate.
This is why I always tell people not to become obsessed with steel names.
My knife choice changes completely when preparing vegetables.
For onions, tomatoes, citrus fruits, and many everyday ingredients, I usually grab my stainless steel gyuto.
It’s not because carbon steel cannot cut them.
It’s because stainless steel lets me work without constantly thinking about maintenance.
Acidic ingredients can react with carbon steel, so I know I’ll need to clean and dry the knife quickly. During a busy shift, stainless steel simply makes life easier.
After more than 25 years as a chef, I’ve stopped asking which steel is “better.”
Instead, I ask which knife is better for today’s job.
For me, that often means reaching for a carbon steel knife when preparing sashimi and a stainless steel knife for everyday kitchen work.
If there’s one lesson I’ve learned throughout my career, it’s this:
The best knife isn’t determined by its steel alone. It’s determined by how well it’s sharpened, maintained, and matched to the task at hand.
Whether you choose carbon steel or stainless steel, investing in a quality Japanese knife and learning how to care for it will reward you for years to come.
James St Festival Part 2 continues my behind-the-scenes journey through one of Brisbane’s biggest food festivals. After the tuna cutting show ends, the real work begins as nearly 100kg of bluefin tuna sashimi is prepared using handcrafted Japanese knives.
When people visit the James St Festival, they remember the atmosphere, the incredible food, and the famous tuna cutting show.
As a sushi chef working behind the scenes, my memories are very different.
For me, the real challenge began the moment the applause ended.
This is Part 2 of my behind-the-scenes journey through one of Brisbane’s biggest food festivals—a day filled with preparation, teamwork, and the Japanese knives I rely on every day.
Visitors usually remember the chef standing behind the counter.
What they rarely see is the entire team working together behind the scenes.
While one chef slices tuna, another prepares the display, another packs fresh sashimi, while others replenish stock, clean equipment, and keep every station organised.
Nobody could manage an event like this alone.
The smooth service that customers experience is only possible because every member of the team works together toward the same goal.
That is one of the greatest lessons I take away from every major food festival.
As the afternoon came to an end, the crowds slowly disappeared.
Inside the kitchen, we cleaned our knives, washed every workstation, packed away equipment, and finally had a chance to take a breath.
Only then did the exhaustion begin to sink in.
For visitors, the James St Festival lasts only a few enjoyable hours.
For the chefs behind the scenes, those few hours represent an entire day of preparation, concentration, teamwork, and hard work.
After more than 25 years as a professional chef, experiences like this still remind me why I love this profession.
Creating memorable experiences for people is always worth the effort.
Final Thoughts
This two-part series has been a little different from my usual articles about Japanese knives.
Instead of focusing only on steel, blade shapes, or craftsmanship, I wanted to share what life really looks like behind the scenes of one of Brisbane’s biggest food festivals.
Every handcrafted Japanese knife has a story.
Every chef has a story.
And every unforgettable meal begins long before the first customer arrives.
If you enjoyed following my journey through the James St Festival, I invite you to explore more stories about traditional Tosa knives, Japanese craftsmanship, and the tools I trust every day as a professional sushi chef.
Whether you’re looking for your first Japanese knife or simply want to learn more about the people and traditions behind them, you’ll find plenty of guides, stories, and handcrafted knives at Asaoya Yaichi.
This time, I’d like to share something a little different.
Instead of talking about Japanese knives, steel, or traditional craftsmanship, I’m taking you behind the scenes of one of Brisbane’s biggest food events.
As a professional sushi chef with more than 25 years of experience, I thought it would be interesting to show what happens before the crowds arrive at the James St Festival.
The James St Festival is one of Brisbane’s most popular annual events, attracting thousands of visitors who come to enjoy incredible food, live music, local businesses, and the unique atmosphere that fills James Street every winter.
Most people only see the finished experience—the beautifully presented food, the smiling chefs, and the lively streets packed with visitors.
Very few people ever see what happens before the festival opens.
Long before the first customer walks through the gates, chefs, kitchen staff, and event teams are already working at full speed behind the scenes.
As a professional sushi chef with more than 25 years of experience, I thought it would be interesting to share a different side of the James St Festival—one that most visitors never have the chance to witness.
This is the first chapter of that story.
James St Festival Begins Before Sunrise
Sunrise
My alarm rang at 6:00 a.m.
Thirty minutes later, I climbed onto my beloved e-scooter and headed toward the train station.
Although Brisbane’s winters are relatively mild, riding an e-scooter before sunrise is another story entirely.
The freezing air rushed past my face, and the cold wind against my ears was almost painful.
For a moment I questioned why anyone would willingly leave a warm bed this early on a Sunday morning.
Still, festival day had arrived.
There was work to do.
I reached the station just in time for the 6:55 a.m. train.
As I stood on the platform, the first light of the morning slowly appeared across the horizon.
The sunrise always feels special to me.
No matter how busy life becomes, watching the beginning of a new day reminds me why I love working as a chef.
It represents another opportunity to improve, create, and challenge myself.
The train was almost empty.
Only a handful of passengers sat quietly as we travelled toward the city.
Every time the doors opened, another wave of icy air entered the carriage, making everyone pull their jackets a little tighter.
At 7:39 a.m., I stepped off the train, climbed back onto my e-scooter, and made the short journey to work.
James St Festival Was Already Coming to Life
As I approached James Street, I immediately realised this wasn’t an ordinary Sunday.
Roads had been closed.
Temporary barriers lined the streets.
Festival tents stretched along the footpaths.
Large speakers had been installed.
Staff members hurried between stalls carrying equipment and supplies.
The James Street I see almost every week had transformed overnight into something completely different.
Although visitors had not yet arrived, there was already a sense of excitement in the air.
Everyone knew that within only a couple of hours these quiet streets would become one of Brisbane’s busiest destinations.
Seeing the transformation before the crowds arrive is something most people never experience.
For those of us working behind the scenes, however, this is where the James St Festival truly begins.
James St Festival Morning Timeline
Behind the Scenes
Before the festival officially opened, my morning looked like this.
Time
Activity
6:00 a.m.
Woke up
6:30 a.m.
Left home on my e-scooter
6:55 a.m.
Boarded the train
7:39 a.m.
Arrived at the station
8:00 a.m.
Arrived at work
8:15 a.m.
Began preparing sashimi
10:00 a.m.
James St Festival officially opened
By the time most people were deciding where to have breakfast, our kitchen had already been working for nearly two hours.
James St Festival Preparation Starts with Japanese Knives
After arriving at work, there was no time to relax.
I changed into my uniform, washed my hands, organised my workstation, and immediately began preparing sashimi.
For the entire day, my primary responsibility would be tuna.
That meant slicing, portioning, trimming, and preparing an enormous amount of fish before the lunch rush began.
Unlike a normal restaurant service, a major event like the James St Festival requires multiple knives ready for continuous work.
When one knife begins to lose its razor-sharp edge, another immediately takes its place.
Efficiency matters.
Precision matters even more.
Most of the knives laid out in front of me were handcrafted by Ishizuchi Metalworks, the same workshop that supplies the handcrafted Japanese knives available through Asaoya Yaichi.
These knives are not displayed simply because they look beautiful.
They are the knives I genuinely trust in a professional kitchen.
Among them sits one knife that always reminds me why Japanese craftsmanship deserves such respect.
A Kiya knife passed down from my mother.
It is now more than 40 years old, yet it still performs remarkably well in professional service.
Every time I use it, I am reminded that a truly well-made Japanese knife is not something you replace every few years.
It becomes part of your story.
With proper care, it can serve not only one chef, but an entire family across generations.
That is the beauty of traditional Japanese craftsmanship.
Preparation began with tuna that had already been partially prepared the previous day.
Cut.
Trim.
Slice.
Repeat.
Once enough tuna had been portioned, it all needed to be packed carefully into trays.
Wasabi
Then came fresh wasabi.
Pickled ginger.
Containers.
Labels.
Cleaning.
Restocking.
Every small task had to be completed before customers arrived.
Professional kitchens never focus on just one job at a time.
Everything happens simultaneously.
While slicing tuna, someone else prepares garnishes.
Another person organises packaging.
Someone checks stock levels.
Another cleans benches and equipment before the next task begins.
The smooth experience customers enjoy is only possible because dozens of small jobs happen together behind the scenes.
Packing
By 10:00 a.m., the James St Festival officially opened.
Almost instantly, the atmosphere outside changed.
Music echoed through James Street.
Families and friends filled the walkways.
Queues quickly formed outside popular food stalls.
Laughter spread throughout the precinct.
From inside the kitchen, we could hear the excitement building with every passing minute.
Although we rarely had time to look outside, we knew exactly what was happening beyond the kitchen doors.
The festival had finally begun.
The Biggest Moment of the Day Was About to Begin
whole bluefin tuna
As more visitors arrived, the anticipation inside the kitchen continued to grow.
Waiting backstage were two whole bluefin tuna, ready for one of the festival’s biggest attractions—the live tuna cutting demonstration.
For the visitors outside, it would be an exciting show.
For those of us inside the kitchen, it marked the beginning of an entirely different challenge.
What happened after those tuna returned to the kitchen would become the busiest and most intense part of the entire day.
That story continues in Part 2, where I’ll take you behind the scenes of the live tuna cutting demonstration, the incredible rush that followed, and how nearly 100 kilograms of tuna sold out during one unforgettable James St Festival.
If you enjoy discovering the stories behind authentic Japanese craftsmanship, professional kitchens, and handcrafted Tosa knives, I invite you to explore the rest of the articles here on Asaoya Yaichi
Every handcrafted knife carries generations of tradition.
Every professional kitchen has a story.
And every festival has a side that most people never get to see.
Explore our latest articles and handcrafted Japanese knives here:
Why are Japanese knives so expensive? It is one of the first questions many people ask when they begin looking for a high-quality Japanese kitchen knife. The answer is not simply branding or appearance. The price often reflects the quality of the steel, the skill of the craftsman, the time required to make the knife, and the performance it can provide over many years.
Some Japanese kitchen knives can be purchased for a relatively affordable price, while others may cost several hundred dollars or even more. Custom-made knives created by highly skilled craftsmen can reach prices that surprise people who are used to buying mass-produced kitchen knives.
However, the price of a Japanese knife is not simply based on appearance, branding, or popularity.
In many cases, the price reflects the quality of the steel, the skill of the craftsman, the time required to make the knife, and the performance it can provide over many years.
That does not mean everyone needs an expensive knife.
The real question is not whether a Japanese knife is expensive. The real question is whether the knife offers enough value for the person using it.
Japanese knives are often made very differently from standard factory-produced kitchen knives.
Many ordinary knives are manufactured in large factories using automated machinery. This allows thousands of similar knives to be produced quickly and sold at a lower price.
Handcrafted Japanese knives are commonly made in smaller workshops, sometimes by individual blacksmiths, sharpeners, handle makers, and finishers.
Each stage requires experience, time, and attention.
The price is therefore not only for the physical knife. It also reflects generations of accumulated knowledge and craftsmanship.
One major reason Japanese knives are expensive is the quality of the steel.
Japanese knife makers use steels such as Aogami, Shirogami, Ginsan, VG10, and SG2. Each steel has different characteristics, including sharpness, edge retention, ease of sharpening, corrosion resistance, and toughness.
Premium steel is more expensive to purchase and can also be more difficult to work with.
The steel must be heated, forged, shaped, hardened, tempered, ground, and sharpened correctly. A small mistake during heat treatment can reduce the performance of the finished blade.
A well-made knife is therefore not only about using good steel. It is about understanding how to bring out the best qualities of that steel.
2. Skilled Craftsmen Make Many Japanese Knives by Hand
A handmade Japanese knife requires a level of skill that usually takes many years to develop.
Forging a blade, controlling its thickness, creating the correct profile, and producing a fine cutting edge cannot be mastered quickly.
Even two knives made from the same steel can perform differently depending on the skill of the maker.
An experienced craftsman understands how the steel responds to heat, pressure, grinding, and sharpening. Much of this knowledge is developed through years of practical experience rather than simply following written instructions.
When you purchase a handcrafted Japanese knife, part of the price supports the skill and time of the people who made it.
3. Japanese Knives Are Often Produced in Small Quantities
Many Japanese knife workshops do not produce huge quantities of knives.
Some workshops make only a limited number of blades each week or month. Others may produce a particular design only when the right steel, handle material, or craftsman is available.
Small-batch production makes it difficult to reduce costs in the same way as large-scale factories.
However, it also allows more attention to be given to each knife.
Small variations in the finish, hammer marks, blade shape, or handle are often part of the character of a handmade knife rather than signs of poor quality.
This individuality is one reason many people are attracted to traditional Japanese knives.
4. Heat Treatment Requires Time and Precision
Heat treatment is one of the most important stages in knife making.
The blade must be heated to a carefully controlled temperature and then cooled correctly. It is later tempered to balance hardness with durability.
If a blade is too soft, it may lose its sharp edge quickly. If it is too hard, it may become more vulnerable to chipping.
High-performance Japanese knives are often hardened more than typical Western-style kitchen knives. This allows them to take a very fine edge and maintain sharpness for longer.
Achieving this balance requires experience and precision.
The customer may not be able to see the quality of the heat treatment, but it has a major effect on how the knife performs.
5. Sharpening and Finishing Require Considerable Labour
A Japanese knife may appear simple, but the final stages require a great deal of work.
The blade must be ground to the correct thickness, the bevels must be shaped, and the cutting edge must be sharpened evenly.
Some knives also receive additional finishes such as kurouchi, nashiji, tsuchime, Damascus patterns, mirror polishing, or hand engraving.
The handle must also be fitted correctly.
Traditional Japanese handles may use magnolia, walnut, rosewood, ebony, buffalo horn, micarta, or other materials. The quality of the handle, spacer, ferrule, and installation can all influence the final cost.
These details may not change the basic function of the knife, but they can improve comfort, balance, durability, and appearance.
6. A Good Japanese Knife Can Last for Many Years
A Kiya Yanagiba Knife Passed Down from My Mother, Over 40 Years Old
A well-maintained Japanese knife is not a disposable product.
With proper sharpening, cleaning, drying, and storage, it can be used for many years. Some knives are passed from one generation to the next.
This changes the way the price should be considered.
A cheap knife that is replaced repeatedly may eventually cost more than one high-quality knife that is maintained correctly.
However, long life is not automatic.
Even an expensive Japanese knife can rust, chip, crack, or become damaged if it is used incorrectly. Carbon steel knives must be kept clean and dry, and thin blades should not be used to cut frozen food, hard bones, or other unsuitable materials.
The value of a good knife comes from both its construction and the care given by its owner.
7. Japanese Knives Can Improve the Experience of Cooking
A high-quality knife does more than cut food.
It can improve control, precision, efficiency, and enjoyment.
A sharp knife requires less pressure, which can make delicate cutting easier. It can also help produce cleaner slices of fish, meat, vegetables, herbs, and fruit.
For professional chefs, these differences can be important because a knife is used for many hours every week.
For home cooks, the benefit may simply be that food preparation becomes more enjoyable.
This is difficult to measure with money, but it is one of the main reasons people are willing to invest in quality tools.
A Chef I Work with Ordered a ¥250,000 Knife
One of the chefs I work with ordered a custom-made knife when he returned to Japan.
The knife cost approximately ¥250,000.
To some people, that may sound far too expensive for a kitchen knife.
However, for him, the knife was worth the price.
It was not simply a decorative object or an expensive possession. It was a professional tool that he expected to use regularly. It reflected his preferences, his working style, and the kind of performance he wanted from his equipment.
He understood what he was buying and believed the knife would provide enough value to justify the cost.
That does not mean everyone should spend ¥250,000 on a knife.
Most people do not need to.
The important lesson is that value is personal.
One person may be completely satisfied with an affordable stainless steel knife. Another person may prefer to invest in a handmade carbon steel knife. A professional chef may be willing to pay much more for a custom blade that matches a particular cutting style.
None of these choices is automatically right or wrong.
A higher price does not always guarantee that a knife is better for every user.
Some knives are expensive because of rare materials, complex polishing, decorative finishes, limited production, famous makers, or custom specifications.
These features may be valuable to collectors or experienced chefs, but they may not be necessary for a beginner.
The best knife depends on what you cook, how often you use it, how comfortable you are with maintenance, and how much you are willing to spend.
A person who does not want to worry about rust may be happier with Ginsan, VG10, or SG2 stainless steel.
A person who enjoys sharpening and values traditional character may prefer Aogami or Shirogami carbon steel.
The most expensive knife is not automatically the best choice.
How to Decide Whether a Japanese Knife Is Worth the Price
Before purchasing a Japanese knife, consider how you will use it.
Think about the type of food you prepare, the knife shape you need, the steel you can maintain, and the size that feels comfortable.
It is also important to buy from a seller who clearly explains the steel, blade construction, handle, maintenance requirements, and intended use.
A good knife should suit the user rather than simply impress them.
At Asaoya Yaichi, the goal is not to convince every customer to purchase the most expensive knife.
The goal is to help people understand what they are buying and choose a knife that offers genuine value for their needs.
Final Thoughts: Why Are Japanese Knives So Expensive?
Japanese knives can be expensive because they combine high-quality steel, skilled craftsmanship, careful heat treatment, detailed sharpening, small-batch production, and traditional knowledge.
These qualities require time and cannot always be reproduced cheaply.
However, price alone does not determine value.
For one person, an affordable knife may be the perfect choice. For another, a handcrafted knife may be worth several hundred dollars. For a professional chef, even a ¥250,000 custom knife may represent a reasonable investment.
The best knife is not necessarily the most expensive knife.
The first time I saw this 240mm Thick Deba Aogami #2, I wasn’t thinking about cutting performance.
I was thinking about people.
More specifically, I imagined this knife displayed in one of the restaurants or specialty knife retailers I work with here in Australia.
I could already picture customers stopping in front of it.
Looking closer.
Asking questions.
After more than 25 years as a chef, I honestly don’t believe everyone needs a knife this large. Throughout my career, I’ve prepared surprisingly large fish using much smaller knives, and that’s still the advice I give today—buy the knife that suits the way you cook.
So why did I import this 240mm Thick Deba Aogami #2?
Because every now and then, you come across a knife that deserves attention long before it ever touches a cutting board.
As a chef, I also work closely with restaurants and specialty knife retailers across Australia, supplying carefully selected handcrafted Japanese knives.
Most knives are chosen because they fit a particular job.
This one was different.
The moment I saw it, I thought,
“If I display this in one of the restaurants or stores I supply, people will stop and look.”
That first impression mattered.
Not because it is oversized.
Not because it is expensive.
But because it immediately tells a story about traditional Japanese craftsmanship.
The blade is forged from Aogami #2 carbon steel, one of Japan’s most respected steels for professional kitchen knives. It offers outstanding sharpness, excellent edge retention, and responds beautifully to sharpening.
What truly gives this knife its character, however, is the traditional Kurouchi finish.
Instead of polishing away every mark left by the forging process, the black finish proudly preserves the texture created by fire, hammer, and steel.
Every mark reminds me that this knife wasn’t mass-produced.
It was forged by skilled hands.
Combined with the thick blade and the walnut octagonal handle, the result is a knife with incredible presence while remaining unmistakably traditional.
Unlike many classic Deba knives, this model features a double bevel edge, making it more approachable for many chefs while maintaining the strength expected from a Thick Deba.
Would I proudly display it in one of the restaurants or specialty knife retailers I work with?
Absolutely.
Because I know exactly what happens when someone sees it for the first time.
They stop.
They look.
And they want to hold it.
That’s exactly why I imported it.
If you’re looking for authentic handcrafted Japanese knives, whether for your kitchen, your collection, or your restaurant, I’d love to help you discover the right one.
Visit Asaoya Yaichi to explore carefully selected handcrafted Japanese knives from Tosa, trusted by chefs, collectors, and restaurants across Australia.
If you’re searching for a handcrafted Kiritsuke Knife, few blades capture the spirit of traditional Japanese craftsmanship better than this 165mm Aogami #2 Kurouchi Kiritsuke Knife with a Walnut Octagonal Handle.
Its deep black Kurouchi finish, handcrafted Aogami #2 steel, and beautifully balanced walnut octagonal handle create far more than an attractive kitchen knife. Together, they produce a tool designed for cooks who appreciate precision, durability, and authentic craftsmanship.
This knife is also available in 180mm, giving users the option to choose the size that best suits their cooking style.
For me, after more than 25 years working as a professional chef, this style of Kiritsuke Knife stands out not because it looks impressive, but because it performs exceptionally well every day.
Many people first notice the striking Kurouchi finish.
The deep black surface immediately gives the knife a traditional appearance, but the Kurouchi finish is much more than decoration. It is a natural result of the forging process that Japanese blacksmiths have preserved for generations.
Because each blade is hand forged, every knife develops its own individual character. No two Kurouchi finishes are exactly alike.
Combined with handcrafted Aogami #2 steel, this Kiritsuke Knife offers exceptional edge retention, impressive sharpness, and a cutting feel that many professional chefs still prefer over modern alternatives.
The walnut octagonal handle completes the knife beautifully. It feels warm in the hand, offers excellent control, and remains comfortable even during extended preparation.
One of the biggest advantages of a Kiritsuke Knife is something many people overlook—the pointed tip.
Some people assume the angled tip exists purely for appearance, but after years of using kiritsuke-style knives professionally, I’ve found the opposite.
The pointed tip makes detailed work much easier.
I regularly use it for decorative vegetable carving, trimming delicate ingredients, making decorative cuts in bamboo leaves for plating, opening precise starting cuts, and carefully working around small areas where a rounded blade simply cannot reach as comfortably.
The additional control may seem like a small difference, but over the course of an entire service, those small advantages become significant.
Once you become comfortable using a kiritsuke profile, returning to a rounded blade often feels limiting.
For cooks who value precision, versatility, and control, this is one of the strongest reasons to choose a Kiritsuke Knife.
At the heart of this handcrafted Kiritsuke Knife is Aogami #2 steel.
Among traditional Japanese carbon steels, Aogami #2 has earned an outstanding reputation for combining incredible sharpness with excellent edge retention.
With proper care, it develops a natural patina that reflects years of use rather than diminishing the knife’s beauty.
Unlike many stainless steels, Aogami #2 is also highly rewarding to sharpen, allowing experienced users to achieve an exceptionally refined edge.
For cooks who enjoy maintaining their own knives, this is one of its greatest strengths.
Choosing Between the 165mm and 180mm Kiritsuke Knife
The 165mm is an excellent all-round size. It feels agile, offers precise control, and is ideal for everyday preparation, vegetables, smaller fish, and general kitchen work.
The 180mm provides additional blade length, making it more comfortable for larger ingredients and users who simply prefer a longer cutting stroke.
Neither size is better than the other.
The right choice depends on your cooking style, workspace, and personal preference.
Whichever size you select, you’ll enjoy the same handcrafted construction, Aogami #2 steel, Kurouchi finish, and walnut octagonal handle.
The Japanese word Shikkoku (漆黒) refers to a rich, profound black.
It perfectly captures the appearance and character of this handcrafted Kiritsuke Knife.
Rather than relying on polished surfaces or decorative patterns, the Kurouchi finish celebrates the forging process itself.
Every hammer strike leaves behind subtle individuality, giving each blade a personality that cannot be mass produced.
This quiet beauty reflects the philosophy of Japanese craftsmanship, where function and simplicity often create the strongest impression.
Final Thoughts
A great Kiritsuke Knife should do more than cut well.
It should inspire confidence every time you pick it up.
After more than 25 years working as a chef, I’ve learned that the best knives are the ones you naturally reach for every day.
This handcrafted 165mm & 180mm Aogami #2 Kurouchi Kiritsuke Knife has exactly that quality.
Its exceptional steel, practical kiritsuke profile, comfortable walnut octagonal handle, and traditional Kurouchi finish come together to create a knife that is both beautiful and highly functional.
If you’re looking for an authentic handcrafted Japanese knife that reflects the tradition of Tosa blacksmithing while offering practical performance in everyday cooking, this Kiritsuke Knife is one you’ll appreciate for many years.
Looking for Your Next Kiritsuke Knife?
If you’d like to experience the craftsmanship and cutting performance of this handcrafted Aogami #2 Kurouchi Kiritsuke Knife, I invite you to explore the collection at Asaoya Yaichi.
Every knife is carefully selected from skilled craftsmen in Tosa, Japan, with a focus on traditional craftsmanship, outstanding performance, and long-lasting quality.
Whether you choose the 165mm or 180mm model, I hope you’ll find a knife that becomes a trusted companion in your kitchen for years to come.
If you’re looking for a premium Japanese kitchen knife that combines exceptional sharpness with easy maintenance, the 180mm SG2 Santoku deserves serious attention.
Among modern stainless steels, SG2 has earned a reputation as one of the finest choices available. It offers remarkable edge retention, excellent corrosion resistance and refined cutting performance, making it a favourite among professional chefs and passionate home cooks alike.
But no knife steel is perfect.
The 180mm SG2 Santoku also has a few disadvantages that every buyer should understand before making an investment. In this article, I’ll explain both the strengths and weaknesses honestly, based on my experience as a chef, so you can decide whether this knife is right for you.
The 180mm SG2 Santoku combines premium powder metallurgy stainless steel with one of Japan’s most versatile knife shapes. At 180mm, it’s large enough for meat, fish and vegetables, yet compact enough to feel comfortable for everyday cooking.
Its rosewood octagonal handle adds traditional Japanese character while providing a secure and balanced grip.
One of the biggest advantages of the 180mm SG2 Santoku is its outstanding edge retention. SG2’s powder steel structure allows the blade to stay sharp much longer than many conventional stainless steels, reducing how often you need to sharpen it.
Excellent Corrosion Resistance
Unlike traditional carbon steels, SG2 offers excellent resistance to rust. You should still wash and dry the knife after use, but maintenance is far easier than with reactive carbon steel, making it an excellent choice for cooks who want premium performance without constant care.
Beautiful Balance Between Tradition and Technology
The combination of advanced SG2 steel and a handcrafted rosewood octagonal handle creates a knife that feels modern while preserving the beauty of traditional Japanese craftsmanship.
The same hardness that allows SG2 to keep its edge also makes it slower to sharpen. Beginners may need more patience and a quality whetstone to restore the edge properly.
Premium Price
SG2 is considered one of the highest-grade stainless knife steels available, so it naturally costs more than many VG10 or Ginsan knives. While the performance often justifies the investment, it may not be necessary for every cook.
Requires Proper Technique
The 180mm SG2 Santoku is a precision cutting tool, not a heavy-duty cleaver. Avoid cutting frozen food, bones or twisting the blade during use, as the thin edge can chip if misused.
If you value long-lasting sharpness, premium stainless steel and traditional Japanese craftsmanship, the 180mm SG2 Santoku is one of the finest choices available.
It isn’t the cheapest knife, nor is it the easiest steel to sharpen. However, those trade-offs are exactly what allow SG2 to deliver such impressive cutting performance.
For cooks who appreciate quality over compromise, this knife represents an outstanding balance of beauty, durability and precision.
When people think of beautiful Japanese knives, they often picture polished Damascus blades or traditional wooden handles. While those features certainly have their charm, sometimes it is the combination of colours that leaves the strongest impression.
That is exactly what makes these Black and Red Japanese Knives so memorable.
The deep black and vibrant red octagonal handles create a striking contrast that reflects both elegance and strength. Inspired by traditional Japanese aesthetics, these handcrafted knives are designed not only to perform exceptionally in the kitchen but also to become pieces you are proud to display.
Whether you’re a professional chef or a passionate home cook, these knives offer something special every time you pick them up.
If you’re looking for authentic handcrafted Japanese knives in Australia, you’ll find our carefully selected collection at Asaoya Yaichi
Japanese craftsmanship has always balanced beauty with practicality.
Black has long represented sophistication, stability and quiet confidence, while red symbolises passion, celebration and energy. Together they create a timeless contrast that immediately attracts attention without appearing overly flashy.
These Black and Red Japanese Knives perfectly capture that balance.
Each knife features a beautiful Damascus blade paired with a carefully finished octagonal handle combining rich black and vibrant red. The result is a knife that looks equally at home in a professional sushi bar, an open restaurant kitchen or a modern family home.
Unlike mass-produced knives, handcrafted Japanese knives develop a personal connection with their owner. Every scratch tells a story, and every meal prepared becomes part of that journey.
Although these knives share the same elegant design language, each serves a different purpose in the kitchen.
165mm Usuba A8 Hammered Damascus
The 165mm Usuba is designed primarily for vegetables.
Made from A8 stainless steel, it offers excellent corrosion resistance, toughness and easy maintenance. The hammered Damascus finish not only adds visual depth but also helps reduce food sticking to the blade.
Whether you’re preparing fine julienne vegetables, decorative garnishes or paper-thin slices, the Usuba provides impressive precision while remaining forgiving for everyday use.
Its lightweight balance also makes long preparation sessions far more comfortable.
165mm Santoku A10 Damascus
The matching 165mm Santoku features A10 stainless steel.
With its higher carbon content, A10 achieves greater hardness and longer edge retention than A8 while still offering excellent corrosion resistance.
As an all-purpose Japanese kitchen knife, the Santoku handles vegetables, meat and fish with remarkable ease.
For many home cooks, this will quickly become the knife they reach for every day.
Beautiful knives should never be reserved only for special occasions.
These Black and Red Japanese Knives were made to be used.
Every blade is handcrafted using techniques that have been refined over generations while incorporating modern stainless steel for practical everyday performance.
The octagonal handles provide a comfortable grip for both left- and right-handed users, while the Damascus pattern ensures every knife has its own unique appearance.
They’re not simply decorative pieces.
They’re tools designed to prepare countless family meals, dinner parties and special celebrations for many years.
As someone who has worked as a professional chef for over 25 years, I’ve learned that the best knife is the one you genuinely enjoy using.
Performance is essential.
Comfort matters.
But so does the feeling you get every time you reach for it.
That’s one reason I appreciate matching knife collections.
When your knives share the same design language, your kitchen feels organised, professional and enjoyable to work in.
These Black and Red Japanese Knives deliver exactly that experience.
Final Thoughts on Black and Red Japanese Knives
Authentic Japanese knives are an investment that can be enjoyed for many years.
These two handcrafted knives combine traditional Japanese beauty with practical everyday performance.
Purchased individually, each knife offers outstanding quality.
Purchased together, they create a striking Japanese knife set whose black and red contrast makes an unforgettable impression.
Whether you’re upgrading your own kitchen or searching for a meaningful gift, this matching pair offers beauty, craftsmanship and functionality in equal measure.
If you’d like to explore these knives in more detail or discover more handcrafted Japanese knives from Tosa, visit https://asaoyayaichi.com.au.
Every knife in our collection has been carefully selected because we believe exceptional craftsmanship deserves to be used, appreciated and passed on.
The 165mm Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle belongs firmly in the second category.
At first glance, its black Kurouchi finish may seem simple compared to polished Damascus blades. But beneath that traditional appearance lies one of the finest examples of Tosa craftsmanship, a style of knife making that has been refined for more than 400 years.
When many people hear the word Deba, they imagine a heavy, single-bevel knife used only by professional Japanese chefs.
A Kiritsuke Thick Deba from Tosa is different.
This knife combines the strength of a traditional thick deba with the practicality of a double-bevel edge, making it far easier for both professional chefs and passionate home cooks to use.
Whether you’re breaking down a whole fish, trimming large cuts of meat, or tackling tougher ingredients, the extra blade thickness provides confidence and durability that lighter knives simply cannot match.
For Australian cooks who enjoy preparing salmon, kingfish, tuna, snapper, grouper, or other large reef fish, this style of knife offers versatility that surprises many people.
The 165mm Kiritsuke Thick Deba is the size I recommend for most people.
It offers plenty of power for breaking down larger fish such as salmon and kingfish, while still being comfortable enough for everyday use.
For those who regularly prepare slightly smaller fish, there’s also a 150mm Kiritsuke Thick Deba Aogami #2 Kurouchi with a Walnut Octagonal Handle available.
The shorter blade feels a little more agile when working with fish like snapper, grouper, and other medium-sized species where a more compact knife offers greater control.
To be honest, I don’t think most people need to own both sizes.
For the vast majority of cooks, the 165mm is the more versatile option.
The 150mm simply provides another excellent choice if you mainly prepare smaller fish and prefer a slightly more compact knife.
The Kurouchi finish is created by leaving part of the protective scale formed during forging on the blade. Rather than polishing everything away, Tosa blacksmiths preserve part of the knife’s history.
The result is a knife that feels honest.
Nothing unnecessary.
Nothing decorative for decoration’s sake.
Just practical craftsmanship built for daily work.
Over time, the Kurouchi finish develops its own character, making every knife unique to its owner.
Knife making in Tosa traces its roots back more than four centuries to the era of the Chōsokabe Clan
Originally producing tools for forestry, farming, and daily life, Tosa’s blacksmiths built a reputation for practical, dependable blades that could withstand demanding work.
That philosophy remains unchanged today.
This knife isn’t trying to be flashy.
It’s trying to perform.
Every hammer strike, every grind, and every final sharpening reflects a tradition passed down through generations of craftsmen who value function above fashion.
When you hold this knife, you’re holding far more than steel.
You’re holding over 400 years of Tosa craftsmanship.
At Asaoya Yaichi , our goal is to introduce authentic handcrafted Tosa knives to Australia while supporting the skilled craftsmen who continue this remarkable tradition.
Every knife is carefully selected because I genuinely believe in its quality—not because it follows a trend, but because it represents the craftsmanship, reliability, and history that have defined Tosa knife making for generations.
If you’re looking for a knife with genuine history, outstanding performance, and timeless craftsmanship, I invite you to explore our collection of handcrafted Tosa knives.
This 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer is one of those rare knives that feels like it belongs to both the past and the present.
When people think about Japanese knives, they often focus on razor-sharp edges, beautiful finishes, or premium steels. Those qualities certainly matter, but I believe the most valuable part of a handcrafted knife is something you cannot immediately see.
It is the history.
It is the knowledge passed from one craftsman to another.
It is the spirit that has survived for centuries.
That is exactly what I see every time I hold this Santoku.
The story of Tosa knives begins more than 400 years ago, during Japan’s Sengoku period.
According to the history shared by Ishizuchi Kanamono Manufacturing, the roots of Tosa blacksmithing can be traced back to the rule of the Chōsokabe Clan, who unified Tosa Province in the late 1500s. Historical records mention that nearly 400 blacksmiths were already working throughout the region.
As Tosa became one of Japan’s leading forestry areas, local craftsmen produced axes, hatchets, sickles, and countless agricultural tools needed for everyday life.
The techniques required to create tools that could survive years of demanding work eventually evolved into the craftsmanship used to forge kitchen knives.
Those same forging methods, refined over hundreds of years, are still alive today.
Every handcrafted Tosa knife represents generations of practical knowledge rather than simply modern manufacturing.
That heritage is one of the reasons I became fascinated by Tosa knives.
This Santoku stays true to those traditional roots.
Its core steel is Aogami #2 (Blue Steel No.2), one of Japan’s most respected carbon steels.
Professional chefs have trusted Aogami steels for decades because they offer outstanding sharpness, excellent edge retention, impressive toughness, and are surprisingly enjoyable to sharpen.
Rather than feeling disposable, Aogami #2 develops character over time.
With proper care, the edge becomes familiar.
The sharpening becomes rewarding.
The knife slowly becomes your own.
That is something mass-produced knives rarely offer.
One reason I started Asaoya Yaichi was because I wanted people outside Japan to experience authentic craftsmanship rather than simply buying another factory-made knife.
Many knives today are designed around efficiency.
Tosa knives are different.
They are built around craftsmanship.
Every hammer mark.
Every grind.
Every sharpened edge.
Every handle fitting.
They all reflect the experience of skilled craftsmen who continue techniques handed down over generations.
That is becoming increasingly rare.
When you purchase a handcrafted Tosa knife, you are supporting more than a product.
You are helping preserve one of Japan’s traditional crafts.
You are supporting craftsmen whose knowledge has survived since the age of the samurai.
Whenever I hold this Santoku, I cannot help but think about the generations of blacksmiths who came before.
From agricultural tools forged during the time of the Chōsokabe Clan…
To the exceptional kitchen knives produced today…
The philosophy has remained remarkably consistent.
Build tools that work.
Build tools that last.
Build tools that people will be proud to use every day.
That is exactly what this knife represents.
The 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer is not simply a beautiful Japanese knife.
It is the meeting point of over four centuries of Tosa blacksmithing, premium Aogami #2 steel, modern craftsmanship, and the quiet beauty of wabi-sabi.
After more than twenty-five years as a chef, I can honestly say that knives like this do not appear very often.
If you are searching for an authentic handcrafted Japanese knife that carries genuine history, exceptional cutting performance, and timeless design, I believe this Santoku is one of the finest examples of Tosa craftsmanship available today.
It is more than a knife.
It is a small piece of Japanese history that can be used, appreciated, and passed down for generations.
Discover Authentic Tosa Knives
If this knife speaks to you, I’d love for you to explore the rest of our collection.
Every knife at Asaoya Yaichi is personally selected based on more than 25 years of professional chef experience, with a focus on craftsmanship, performance, and the traditions of Tosa blacksmithing.
When people search for Japanese knives, they often picture striking Damascus patterns, polished finishes, or eye-catching designs.
Those features certainly have their place.
But after spending more than 25 years working as a chef, I’ve come to believe that the best knife isn’t necessarily the one that attracts the most attention.
It’s the one you enjoy reaching for every single day.
A knife that feels perfectly balanced in your hand.
A knife that performs beautifully, looks elegant without being flashy, and quietly earns your trust over time.
That is the philosophy behind this collection.
In Japan, there is a word that perfectly expresses this way of thinking.
But its true meaning goes much deeper than manufacturing.
It represents the dedication of Japanese craftspeople who constantly refine their skills, pay attention to the smallest details, and never compromise on quality.
For generations, Japanese blacksmiths have passed their knowledge from one craftsman to the next.
Every knife they create reflects years of experience, patience, and pride in their work.
Rather than chasing trends, they focus on creating tools that perform beautifully and last for many years.
That philosophy is exactly what inspired this collection.
Every knife is designed to honour traditional Japanese craftsmanship while fitting naturally into today’s kitchens.
Premium VG10 Steel with a Beautiful 67-Layer Damascus Blade
Every knife in this collection is handcrafted in Japan using VG10 stainless steel and features a beautifully finished 67-layer Damascus blade.
VG10 has earned its reputation as one of Japan’s most respected stainless steels for good reason.
It offers outstanding sharpness, excellent edge retention, impressive corrosion resistance, and is much easier to maintain than traditional carbon steel.
That makes it an excellent choice for both professional chefs and passionate home cooks who want the performance of premium Japanese knives without constantly worrying about rust.
The Damascus blade isn’t simply there to create a beautiful pattern.
Each layer reflects the precision and care of Japanese craftsmanship.
The flowing lines give every knife its own unique character while maintaining the practical performance needed for everyday cooking.
Beautiful tools shouldn’t stay in a display cabinet.
They should become part of your daily routine.
If you’d like to learn more about choosing the right steel, you may also enjoy this article:
While the blade immediately catches your attention, what truly makes this collection different is the handle.
Traditional Japanese knives are often fitted with magnolia or walnut handles.
They’re beautiful and timeless.
This collection takes a different approach.
The calm green handle introduces a contemporary style while still respecting the understated beauty that Japanese craftsmanship is known for.
Rather than competing with the Damascus pattern, it complements it.
Nothing feels over-designed.
Nothing feels excessive.
The balance between blade and handle creates a knife that feels refined, comfortable, and natural in the hand.
It’s modern without losing its connection to tradition.
To me, that’s one of the most attractive features of this collection.
Another Expression of Japanese Beauty
Wabi-Sabi
Some time ago, I introduced our Wabi-Sabi collection.
That series celebrated traditional finishes, natural textures, and the quiet beauty that develops through years of use.
This collection tells a different story.
Instead of focusing entirely on traditional appearance, it combines centuries of Japanese blacksmithing with contemporary materials and thoughtful design.
It’s a different expression of Japanese craftsmanship.
Neither is better.
They’re simply different philosophies.
If you’re interested in the traditional side of Japanese knife making, you might also enjoy reading:
This collection is available in three carefully selected models.
Santoku
The Santoku is one of Japan’s most versatile kitchen knives.
Whether you’re preparing vegetables, slicing meat, or cutting fish, it’s designed to handle everyday cooking with ease.
Its balanced size makes it an excellent choice for home cooks looking for a single knife that can do almost everything.
Gyuto
The Gyuto is Japan’s answer to the Western chef’s knife.
Its longer blade offers greater versatility when working with larger vegetables, meat, and fish while maintaining the precision that Japanese knives are known for.
If you enjoy preparing a wide variety of ingredients, the Gyuto quickly becomes one of the most useful knives in the kitchen.
Petty
The Petty knife is designed for precision.
From peeling fruit and vegetables to trimming meat or preparing garnishes, it provides complete control for delicate work that larger knives simply can’t match.
Although it’s the smallest knife in the collection, many chefs consider it one of the most frequently used.
Each knife has its own purpose.
Together, they create a collection capable of handling almost every task in the kitchen.
Because every knife shares the same premium VG10 steel, beautifully finished 67-layer Damascus blade, and distinctive green handle, they work together not only in performance but also in appearance.
Why I Recommend Building the Complete Collection
Many people begin by purchasing a single Japanese knife.
That’s exactly what I would recommend if you’re just starting your journey.
However, once you experience the quality of a handcrafted knife, it’s easy to understand why so many people gradually build a complete collection.
Having the right knife for each task makes cooking smoother, more enjoyable, and more efficient.
The Santoku becomes your everyday companion.
The Gyuto handles larger ingredients with confidence.
The Petty takes care of all the finer details.
Instead of asking one knife to do every job, each knife performs the task it was designed for.
As a result, not only does cooking become easier, but your knives also stay in better condition because each blade is used appropriately.
My Experience After More Than 25 Years as a Chef
Having worked as a chef for more than 25 years, I’ve noticed something that many people don’t think about until they experience it themselves.
When your knives all belong to the same collection, people notice.
In professional kitchens, fellow chefs often comment on how clean and professional a matching set looks.
It’s not unusual for someone to walk past and say,
“Those knives look great together.”
I’ve also spent many years working at sushi counters where customers can clearly see the knives being used.
Interestingly, customers notice them too.
I’ve had guests compliment the appearance of a matching set before they’ve even tasted the food.
Of course, beautiful knives don’t make someone a better chef.
Skill, experience, and technique will always be far more important.
But presentation matters.
Just as chefs take pride in wearing a clean uniform and maintaining an organised workstation, using knives from the same collection creates a sense of consistency and professionalism.
It reflects the respect we have for our craft.
That’s one of the reasons I personally enjoy using knives from the same series whenever possible.
Not because they match.
But because together they create a workspace that feels organised, intentional, and enjoyable to work in every day.
For me, that’s another reason why I often recommend building a complete Japanese knife set rather than collecting individual knives from different collections.
It’s something I’ve genuinely appreciated throughout my career, and I believe many passionate home cooks will appreciate it too.
More Than Just a Knife
A yanagiba knife that has been used for 40 years
After more than 25 years as a chef, I’ve come to realise that a great knife is far more than just a cutting tool.
It’s something you rely on every day.
It becomes part of the way you cook, the way you work, and even the way you present yourself as a chef.
The longer you use a well-made knife, the more you appreciate the skill, experience, and dedication that went into creating it.
That’s exactly what Monozukuri is all about.
It’s not simply making products.
It’s about creating something with care, purpose, and pride—something designed to be used and appreciated for many years.
Every handcrafted knife in this collection reflects that philosophy.
At Asaoya Yaichi, our goal has never been to offer the largest selection of Japanese knives.
Instead, we carefully select knives that we genuinely believe in.
As someone who has spent over two decades working in professional kitchens, I understand how important it is to trust the tools you use every day.
That’s why every knife we offer is chosen not only for its appearance, but also for its performance, durability, and the craftsmanship behind it.
We want to introduce authentic handcrafted Japanese knives that you’ll enjoy using for many years—not simply because they’re beautiful, but because they earn their place in your kitchen every time you cook.
Continue Exploring Japanese Knives
If you’d like to learn more about authentic Japanese knives, you may also enjoy these articles:
If you’re looking for handcrafted VG10 Damascus Japanese knives that combine traditional Japanese craftsmanship with thoughtful modern design, we invite you to explore this collection.
Whether you choose the Santoku, Gyuto, Petty, or the complete Japanese knife set, you’ll be investing in knives that were created to perform beautifully for years to come.
More importantly, you’ll experience a small part of the philosophy that has guided Japanese craftspeople for generations.
As both a chef and the founder of Asaoya Yaichi, I hope these knives bring you the same enjoyment and confidence they’ve brought me throughout my career.
When most people think of Japanese knives, they imagine beautiful handcrafted blades made from carbon steel.
There’s no doubt carbon steel has its own charm. But for many people, one question always comes first.
“Will it rust if I don’t take perfect care of it?”
If you love the traditional appearance of Japanese knives but want something that’s easier to use every day, there’s one combination that deserves far more attention.
Ginsan stainless steel with a traditional Nashiji finish.
Ginsan, also known as Silver #3 steel, is one of Japan’s finest stainless steels. It offers excellent corrosion resistance, making it much easier to maintain than traditional carbon steel while still delivering the razor-sharp edge and smooth cutting performance that Japanese knives are famous for.
For many home cooks in Australia, this means enjoying authentic Japanese craftsmanship without constantly worrying about rust or complicated maintenance.
Another feature that makes these knives so appealing is the Nashiji finish.
“Nashiji” literally means “pear skin” in Japanese, referring to the subtle textured finish on the blade. Rather than a mirror polish or an eye-catching Damascus pattern, Nashiji has a quiet, understated beauty that reflects traditional Japanese craftsmanship. It isn’t flashy, but that’s exactly why so many knife enthusiasts appreciate it. The finish also helps hide the small scratches that naturally appear during everyday cooking, making it as practical as it is beautiful.
Another traditional feature of this series is its octagonal magnolia wood handle with a genuine buffalo horn ferrule. The lightweight magnolia wood offers excellent balance and comfort during extended use, while the natural buffalo horn ferrule has long been used on traditional Japanese knives. Because buffalo horn is a natural material, every handle has its own unique colour and pattern, making each knife one of a kind.
This handcrafted Tosa Japanese knife series is available in four of the most useful styles: the versatile Santoku, the all-purpose Gyuto, the vegetable-focused Nakiri, and the compact Petty knife.
Each knife offers the same balance of traditional Japanese aesthetics, outstanding cutting performance, and the everyday convenience of premium stainless steel.
Because the series includes all four styles, many people choose to build a matching Japanese knife set. Having the same Nashiji finish across your collection creates a clean, elegant, and professional look in your kitchen while giving you the right knife for every cooking task. Whether displayed on a magnetic knife holder or stored together, the matching finish brings a timeless sense of style that many chefs and home cooks appreciate.
For anyone searching for authentic Japanese knives in Australia, Ginsan Nashiji Tosa knives offer exceptional value. They combine the traditional appearance and craftsmanship of handcrafted Japanese knives with the practicality of stainless steel, making them an excellent choice for both first-time buyers and experienced cooks.
At Asaoya Yaichi, we carefully select handcrafted Japanese knives made by skilled craftspeople in Tosa, Japan. Every knife is designed to be used, appreciated, and enjoyed for many years.
Whether you’re looking for a single knife or want to build a complete Japanese knife set, our Ginsan Nashiji collection includes Gyuto, Santoku, Nakiri, and Petty knives to suit every style of cooking.
Explore our handcrafted Japanese knives and discover the Ginsan Nashiji collection at:
Find the knife that suits your cooking style and experience the perfect balance of traditional Japanese craftsmanship, premium stainless steel performance, and timeless design.
When people think of a beautiful Japanese knife, many imagine a mirror-polished blade or an eye-catching Damascus pattern.
While those styles certainly have their place, Japanese culture has long embraced a different idea of beauty.
Rather than seeking perfection, traditional Japanese aesthetics celebrate simplicity, balance, authenticity, and the quiet character that develops over time.
This philosophy is known as Wabi-Sabi.
Wabi-Sabi isn’t simply about appearance. It is about appreciating craftsmanship, natural materials, and the beauty that comes from using something every day.
This series is also available in four different handle colours — Red, Yellow, Orange, and Blue.
Each colour offers its own distinctive personality while maintaining the same exceptional craftsmanship and cutting performance.
Whether you prefer something bold or something more understated, there is a version that will suit your own style and kitchen.
There is also something very special about this collection that I’d like to share.
I was recently told that, due to personal circumstances, the blacksmith responsible for producing these knives may not be creating new designs in the future.
Nothing has been officially confirmed, and of course everyone hopes that new creations will continue.
However, there is a genuine possibility that this collection could become one of the final series produced by this craftsman.
If that turns out to be the case, these knives will represent far more than beautiful kitchen tools.
They will become lasting examples of one artisan’s work and dedication.
To me, that adds another layer of meaning to owning one.
Not because it might become rare, but because it carries the story of a craftsman whose work deserves to be appreciated.
Of course, beauty alone isn’t enough.
A great knife must also perform exceptionally well.
This Santoku is forged from VG10N stainless steel, one of Japan’s most respected stainless steels.
It offers excellent edge retention, impressive corrosion resistance, and straightforward maintenance, making it an excellent choice for both professional chefs and passionate home cooks.
If you’ve always admired handcrafted Japanese knives but felt hesitant about maintaining carbon steel, VG10N offers an ideal balance between performance and convenience.
The 180mm Santoku is also one of the most versatile knives you can own.
From vegetables and meat to fish and everyday meal preparation, it handles almost every kitchen task with confidence.
It is no surprise that Santoku has become one of the world’s most popular Japanese knife styles.
Having worked as a chef for more than 25 years, I’ve handled countless Japanese knives.
Some impress immediately with extravagant finishes.
Others focus purely on performance.
But the knives that remain with you for years are usually the ones you naturally reach for every single day.
This Santoku feels exactly like that.
Beautiful without trying too hard.
Elegant without being fragile.
Practical enough for everyday cooking while carrying the soul of traditional Japanese craftsmanship.
Perhaps that is the true meaning of Wabi-Sabi.
Finding beauty not in perfection, but in honest craftsmanship, thoughtful design, and an object that becomes more meaningful every time you use it.
If you’re looking for a handcrafted Japanese knife that combines timeless beauty, exceptional performance, and the possibility of becoming part of a very special chapter in a Japanese craftsman’s story, this Santoku deserves a place in your kitchen.
When people think of a knife for slicing sashimi, many immediately picture a traditional Yanagiba.
I understand why.
A beautifully polished Yanagiba looks impressive behind a sushi counter, and its single-bevel edge can produce incredibly clean slices when used correctly.
But after more than 25 years working as a chef in Japan and Australia, including at sushi counters, the knife I often prefer for actual daily use is a Sujihiki.
For me, a Sujihiki offers the balance I want between clean slicing performance, control, versatility, and practicality.
That is why I recommend these two Sujihiki knives from Asaoya Yaichi for anyone looking for a serious Japanese slicing knife.
A Sujihiki has a long, narrow blade designed to draw smoothly through fish and meat.
Instead of pushing down through the ingredient, the length of the blade allows you to pull the knife through in one clean motion.
This is especially important when slicing sashimi.
A clean draw cut helps preserve the surface of the fish rather than crushing or tearing it.
Depending on the steel, blade thickness, and construction, some Sujihiki knives also have a slight amount of natural flexibility.
When cutting thin slices, I personally find that this subtle flex can be useful. By controlling the blade and allowing it to move naturally through the fish, it is possible to produce smooth, delicate slices.
Unlike a traditional single-bevel Yanagiba, a Sujihiki is double-bevelled, making it easier for many cooks to use and maintain.
It can also be used for more than sashimi.
A good Sujihiki can slice raw fish, cooked meat, roast beef, poultry, and many other ingredients with precision.
For a professional kitchen or a serious home cook, that versatility makes it one of the most practical Japanese knives to own.
The 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle is the knife I recommend for those who want a traditional Japanese blade with a strong sense of character.
Aogami #2, also known as Blue Paper Steel #2, is valued for its sharpness, edge retention, and ability to take a refined cutting edge.
For slicing sashimi, that sharp edge allows the knife to move cleanly through the fish with very little resistance.
The 210mm blade length is also practical.
It is long enough to perform a smooth draw cut, while still feeling manageable in kitchens where space may be limited.
The Kurouchi finish gives the knife a traditional, rustic appearance.
Rather than looking overly polished or decorative, it carries the character of a handcrafted working knife.
The magnolia handle helps keep the overall knife light and comfortable in the hand.
This combination makes it especially appealing to cooks who value traditional Japanese craftsmanship, carbon-steel performance, and a lightweight, responsive feel.
Why Choose This Knife?
Choose the 210mm Aogami #2 Kurouchi Sujihiki if you want:
A sharp traditional carbon-steel blade
Excellent edge retention
A lighter and more responsive knife
A practical 210mm length
A traditional Kurouchi appearance
A knife with the character of authentic Japanese craftsmanship
This is not simply a decorative knife.
It is a working knife made for people who appreciate sharpness, control, and traditional Japanese blade-making.
The 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany is the knife I recommend for those who want outstanding slicing performance with easier daily maintenance.
The longer 240mm blade gives you more cutting length, making it easier to slice larger pieces of fish or meat in one smooth pull.
That extra length is especially useful when preparing sashimi, slicing large fish fillets, or portioning roast meats.
The VG10 stainless steel core offers a strong balance of sharpness, edge retention, and corrosion resistance.
In a busy professional kitchen, stainless steel is extremely practical.
You still need to wash and dry the knife properly, but it is more forgiving than carbon steel during service.
The hammered finish and 17-layer Damascus construction give this knife a more refined and luxurious appearance.
It looks impressive on a magnetic rack, in a professional kitchen, or behind a sushi counter.
The mahogany handle adds warmth and weight, giving the knife a more substantial feel in the hand.
Why Choose This Knife?
Choose the 240mm VG10 Hammered 17 Layer Damascus Sujihiki if you want:
A longer blade for clean, uninterrupted draw cuts
Stainless-steel practicality
Easier daily maintenance
Excellent performance for fish and meat
A hammered Damascus finish
A more luxurious and substantial feel
A knife that performs well and looks impressive
This knife is ideal for chefs and home cooks who want professional slicing performance without the additional care required by carbon steel.
Over the years, my choice of Sujihiki has changed.
I used to use the 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle, but today I mainly use the 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany.
Having worked with both, I’ve come to appreciate that each offers a different experience.
The 210mm Kurouchi Sujihiki feels light, agile, and incredibly easy to control.
Its lighter weight makes it comfortable for long services, while the traditional Kurouchi finish gives it a rugged, authentic Japanese character that I still love today.
The 240mm VG10 Sujihiki, however, is the knife I now reach for most often.
The longer blade allows me to use almost the entire edge in one smooth draw, creating cleaner slices of sashimi with less interruption.
Behind a sushi counter, I also enjoy the way the longer polished blade moves through the fish. It has a presence that customers notice, making the slicing itself part of the dining experience.
Personally, I think the 210mm Kurouchi Sujihiki is the practical workhorse, while the 240mm VG10 Sujihiki combines outstanding cutting performance with the visual impact that suits a sushi counter perfectly.
That is why these are the two Sujihiki knives I confidently recommend.
The choice between these two knives is straightforward.
Choose the 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle if you want a lighter, more traditional knife with the sharpness and character of carbon steel.
Choose the 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany if you want a longer, more visually refined stainless-steel knife that is easier to maintain during everyday use.
Both knives are designed to produce clean, controlled slices.
Both can be used for sashimi, raw fish, meat, and professional food preparation.
The difference is the experience you want from the knife.
One offers the traditional feel of Aogami #2 carbon steel and a Kurouchi finish.
The other offers the practicality of VG10 stainless steel with the beauty of hammered Damascus.
These two Sujihiki knives have been selected because they offer the slicing performance required for sashimi while remaining practical enough for real kitchens.
Whether you prefer the traditional character of Aogami #2 or the easier maintenance of VG10 stainless steel, both knives are made to be used, sharpened, and appreciated for years.
Many handcrafted Japanese knives are made from high-carbon steel, such as Aogami (Blue Steel) or Shirogami (White Steel).
These steels are loved by professional chefs because they offer exceptional sharpness, excellent edge retention, and are easier to sharpen than many stainless steels.
The trade-off is that carbon steel reacts more easily with moisture and acidic foods, so it can develop rust if left wet.
My Own Experience
I learned this the hard way.
Even after rinsing my knife with water, I once left it sitting for a while after cutting citrus fruit.
When I came back, small spots of rust had already started to appear.
It wasn’t because the knife was poorly made.
It was because the acid from the citrus remained on the blade long enough to react with the carbon steel.
Since then, I’ve made it a habit to wash my knives, dry them immediately, and never leave them sitting wet.
If storing the knife for an extended period, apply a thin coat of camellia oil (tsubaki oil), which has traditionally been used in Japan to protect carbon steel from rust. If you don’t have camellia oil, a small amount of food-grade cooking oil can also be used as a temporary alternative.
What If Rust Already Appears?
Don’t panic if you notice rust on your knife.
In many cases, light surface rust can be removed before it causes any serious damage.
Depending on the severity of the rust, you may be able to remove it by:
Sharpening the blade on a whetstone.
Gently polishing the affected area with fine-grit sandpaper.
Using a rust eraser designed for knives and tools, such as products commonly known in Japan as Sabitoru.
The most important thing is to deal with rust as soon as you notice it. The longer rust remains on the blade, the more difficult it can become to remove.
One of the best ways to keep a carbon steel knife in excellent condition is to prevent rust from forming in the first place.
Once rust starts to develop, the affected areas can become more susceptible to rusting again if they are not properly cleaned and protected.
That’s why it’s best to care for your knife from the day you buy it. Keeping the blade clean and dry from the beginning is the easiest way to maintain both its appearance and its cutting performance for years to come.
As with most knife care, prevention is always easier than restoration.
Carbon steel knives aren’t difficult to own—they’re simply different.
Once you understand how to care for them, you’ll see why so many professional chefs continue to choose carbon steel over stainless steel.
However, if you’re not confident that you’ll be able to give a carbon steel knife the care it needs, there’s nothing wrong with choosing a stainless steel knife instead.
A knife that suits your lifestyle is always a better choice than one that causes unnecessary stress.
At Asaoya Yaichi, we proudly offer authentic handcrafted Tosa knives made by skilled Japanese craftspeople, including both carbon steel and stainless steel options.
If you’re looking for an authentic Japanese knife, we’d be happy to help you find the one that’s right for you.
Black-Finished Knives changed the way I think about Japanese knives. I used to believe they looked cheap, but after years of using them professionally, my opinion completely changed.
When people think of a beautiful Japanese knife, many imagine a polished Damascus blade with striking patterns.
I understand why.
I actually use several Damascus knives myself. To be honest, many of them came to me as sample knives rather than because I specifically chose Damascus.
But if I’m being completely honest, I’ve never believed a knife is beautiful simply because it has a Damascus pattern.
A great-looking knife is a great-looking knife, whether it’s Damascus, polished, or black-finished.
If you’re searching for a handcrafted Japanese knife made by skilled artisans—not just one that looks beautiful, but one that’s built to perform for years—I’d love to introduce you to the craftsmanship of Tosa.
One of the biggest lessons I’ve learned as a chef is that a knife should never be judged by its appearance alone. When I was younger, I believed a polished blade represented quality, while a black-finished knife looked unfinished or even cheap. Years of working in professional kitchens completely changed that way of thinking.
A knife earns its value through performance. The way it holds its edge, the confidence it gives you during service, and how it continues to perform after years of use are far more important than a shiny finish. That’s exactly why my opinion of Kurouchi knives changed so dramatically.
At Asaoya Yaichi, we carefully select authentic handcrafted Tosa knives made by experienced Japanese blacksmiths. Every knife is forged using traditional techniques that have been refined over generations, with an emphasis on performance, durability, and practical everyday use.
Whether you choose a polished finish, Damascus, or a traditional Kurouchi finish, there is no single “best” choice. Every finish has its own character and purpose. The most important thing is finding a knife that suits your cooking style, feels comfortable in your hand, and becomes a trusted tool you’ll enjoy using for many years.
If you’ve never used a black-finished knife before, don’t let your first impression stop you. I made exactly the same mistake. Sometimes the knives that impress you the most aren’t the ones that shine the brightest—they’re the ones that quietly earn your trust every single day.
Explore our collection and discover the handcrafted Tosa knife that could become part of your own story.
If you really prefer this method, a better option would be to buy a smooth concrete paver or a flat tile and use that instead.
Just make sure it’s genuinely flat. If the surface isn’t flat, your whetstone won’t be either. Also, some tiles are so smooth that they don’t remove material very effectively.
For consistent results, a proper flattening stone is still the easiest and most reliable solution.
When a knife does not become as sharp as expected, many people assume the problem is their technique or the knife itself.
But sometimes, the real problem is the whetstone.
As a whetstone is used, its surface gradually wears down. Because we often sharpen in the same area, the centre can become hollow. Flattening restores the stone to an even surface so the blade can make consistent contact while sharpening.
What Happens When the Stone Is Not Flat?
Sharpening on a hollow whetstone can make it difficult to maintain a consistent angle.
The blade may still become sharp enough to cut, but the bevel can become uneven. It may also be difficult to raise an even burr along the entire edge, and over time the shape of the blade may be affected.
This is something I learned through experience.
A Lesson From My Early Years as a Chef
When I first became a chef, I used a whetstone that was kept at the restaurant.
It had not been flattened and was already noticeably hollow. At the time, I did not understand why that mattered.
My knives became sharp enough to use, so I continued sharpening on that same stone for around two years.
Later, while visiting Japan, I took one of my knives back to the shop where I had bought it in Kappabashi and asked them to sharpen it.
The person looked at the knife and said:
“This is no good.”
He laughed dismissively, but did not explain what was wrong, why it had happened, or how I could correct it.
I will not name the shop. However, I never bought another knife from them.
I accept that my sharpening was not good. But beginners cannot improve when they are only criticised and given no explanation.
How Often Should You Flatten a Whetstone?
There is no single rule.
It depends on how often you sharpen, the hardness of the stone and the amount of pressure you use.
Some people flatten their stone before every sharpening session. Others check it after sharpening several knives.
The important thing is to inspect the surface regularly and flatten it before the hollow becomes too deep.
At the moment, Asaoya Yaichi does not offer a professional sharpening service, and I do not pretend to be a sharpening specialist.
However, I do want to treat customers differently from the way I was treated.
People should not be made to feel embarrassed because they are beginners or because they have made a mistake. I made plenty of mistakes myself, including sharpening on an unflattened whetstone for two years.
When possible, I want to explain:
What has gone wrong
Why it matters
What can be done next
Selling a knife should not be the end of the relationship.
Good information and simple maintenance can help a well-made knife remain part of someone’s kitchen for many years.
At Asaoya Yaichi, we offer handcrafted Tosa knives made by skilled Japanese craftspeople.
Whether you are buying your first Japanese knife or adding to your collection, proper sharpening and whetstone maintenance will help it perform at its best.
Explore our collection of authentic handcrafted Tosa knives.
One small detail that many people overlook is the buffalo horn ferrule (the black section between the blade and the wooden handle).
Besides giving the knife a traditional Japanese appearance, it is durable and easy to maintain.
The only trade-off is that it adds a little extra weight compared to an all-wood handle.
Personally, I still prefer lighter wooden handles, but I can certainly understand why many people appreciate the buffalo horn option for its durability and premium look.
There really isn’t a right or wrong choice—it simply depends on what feels best in your hand.
During my visit, I also learned that special handle materials are available through custom orders.
So if you’re looking for something truly personal or distinctive, there may be more options beyond the standard lineup.
Custom handles can make a handcrafted Japanese knife even more unique, creating a knife that reflects your own style as well as the craftsmanship behind it.
My Advice After 25 Years as a Chef
If you’re buying your first Japanese knife, don’t choose based only on the steel.
Hold the knife if you can.
Pay attention to:
Weight
Balance
Shape
Handle material
A knife should feel like a natural extension of your hand.
Sometimes, changing the handle can make a bigger difference than changing the steel.
At Asaoya Yaichi, we work directly with Ishizuchi Kanamono Seisakusho to bring authentic handcrafted Tosa knives to Australia.
Whether you prefer a traditional magnolia handle, walnut, rosewood, or are interested in discussing a custom option, we’re happy to help you find a knife that suits both your cooking style and your hands.
Because the perfect Japanese knife isn’t only about how it cuts—it’s also about how it feels every time you pick it up.
Explore our collection at www.asaoyayaichi.com.au and discover handcrafted Japanese knives made to be used and appreciated for many years.
If you’ve spent any time researching Japanese knives online, you’ve probably heard the same warnings.
“They rust.” “They chip easily.” “They’re only for professional chefs.”
After more than 25 years working as a chef in both Japan and Australia, I’ve learned that while there’s some truth behind these statements, they’re often misunderstood.
But in my experience, rust usually happens because a knife is left wet or dirty for too long.
With basic care, a carbon steel knife can last for decades.
I still regularly use a Yanagiba knife that’s around 40 years old. It has been part of my cooking journey for over 20 years, and it continues to perform beautifully.
Good care—not constant worry—is what makes a knife last.
Myth 3 – They’re Only for Professional Chefs
This is probably the biggest misconception.
Professional chefs certainly appreciate the performance of Japanese knives, but they’re far from the only people who buy them.
During my visits to Ishizuchi Kanamono Seisakusho, a long-established knife wholesaler based in Ehime Prefecture that works closely with Tosa blacksmiths, I was told something that surprised me.
Most international visitors who purchase Japanese knives from places like Kappabashi in Tokyo aren’t professional chefs at all.
Many are home cooks who simply enjoy preparing food, while others buy them because they admire Japanese craftsmanship and want to own something made by skilled artisans.
I was also told that Santoku and Sujihiki knives are among the most popular choices for international customers.
That makes perfect sense.
A Santoku is an excellent all-purpose knife for everyday cooking, while a Sujihiki is ideal for slicing meat and fish cleanly and precisely.
Their popularity shows that Japanese knives aren’t just professional tools—they’re practical, enjoyable to use, and appreciated by people who simply love cooking.
Myth 4 – They Chip Too Easily
Any hard steel knife can chip if it’s used incorrectly.
Frozen food, bones, twisting the blade, or using glass cutting boards can damage almost any premium knife.
However, one of the reasons I enjoy recommending handcrafted Tosa knives is their practical, durable design.
In my own kitchen, I’ve used a Tosa Gyuto to remove the heads of large fish such as salmon and yellowtail without experiencing edge chipping.
That doesn’t mean I recommend using a Gyuto as a substitute for a Deba knife, and no knife is completely immune to damage if misused.
But that real-world experience has given me tremendous confidence in the durability of well-made Tosa knives.
For many home cooks, that extra toughness provides valuable peace of mind without sacrificing the outstanding cutting performance that Japanese knives are known for.
What Really Matters
The best Japanese knife isn’t necessarily the most expensive one.
It’s the one that suits your cooking style, feels comfortable in your hand, and makes you want to cook more often.
After more than 25 years as a chef, that’s the lesson I value most.
A great knife should make cooking more enjoyable—not more intimidating.
If you’ve always wanted to own a handcrafted Japanese knife but thought they were too delicate or too difficult to maintain, I hope this article has changed your perspective.
At Asaoya Yaichi, we carefully select handcrafted Tosa knives made by skilled Japanese blacksmiths—knives that are built not only for exceptional sharpness, but also for real everyday use.
Whether you’re a professional chef or buying your very first Japanese knife, there’s a knife that can become a trusted part of your kitchen for years to come.
Explore our collection of authentic handcrafted Tosa knives and discover the difference for yourself.
Japanese knives are often described as delicate or difficult to maintain.
From my experience, that’s not true.
After more than 25 years working as a chef in both Japan and Australia, I’ve found that most damage doesn’t happen while you’re cooking—it happens afterwards.
Rust, cracked handles, warped blades, and unnecessary repairs are often the result of a few simple habits that are easy to avoid.
Here are the five most common mistakes I’ve seen over the years, including a few I’ve learned from my own experience.
1. Leaving the Knife Wet After Use
If I had to choose the biggest cause of rust, this would be it.
After cooking, it’s easy to leave a knife on the cutting board or beside the sink while cleaning up.
Unfortunately, even a short period of moisture combined with food residue can start the rusting process.
Carbon steel is especially vulnerable, but stainless steel isn’t completely immune either.
A simple routine makes all the difference:
Wash the knife soon after use.
Dry it thoroughly.
Store it somewhere dry.
Those extra 30 seconds can add years to your knife’s life.
2. Only Rinsing the Knife After Cutting Citrus Fruits
Most people know that citrus fruits such as lemons and limes can affect a knife because of their acidity.
What I’ve personally experienced, however, is that simply rinsing the blade with water isn’t always enough.
I have rusted a knife myself after cutting citrus and only washing it with water.
Acid and juice can remain on the blade, especially near the edge, the heel, or where the blade meets the handle.
After cutting citrus, I always recommend:
Wash the knife properly with mild dishwashing liquid.
Rinse with clean water.
Dry it immediately and completely.
It’s a small habit that can prevent unnecessary rust.
3. Ignoring Small Rust Spots
Small rust spots are much easier to deal with than deep rust.
Once rust starts penetrating into the steel, removing it becomes much more difficult and time-consuming.
I’ve learned that preventing rust is always easier than restoring a damaged blade.
If you notice rust beginning to form, don’t leave it for another day.
Deal with it early.
Your knife will thank you for it.
4. Washing the Knife with Very Hot Water
Many people know not to use a dishwasher.
What isn’t discussed as often is washing a knife by hand with very hot water.
In my experience, repeatedly exposing a knife to very hot water can shorten its lifespan.
The blade can be placed under unnecessary stress from repeated temperature changes, while the wooden handle suffers even more.
Over time, excessive heat can cause the handle to:
Dry out
Expand and contract repeatedly
Develop small cracks
Split
Loosen around the tang
Eventually begin to rot from moisture entering through damaged areas
Once a wooden handle starts cracking, water and food residue can work their way inside, making it more difficult to keep clean and shortening the life of the handle.
Warm water is all you need.
Wash the knife quickly, dry both the blade and the handle immediately, and avoid soaking it.
5. Putting the Knife in the Dishwasher
This is probably the most well-known mistake, but it’s still worth mentioning.
Dishwashers expose knives to:
High temperatures
Strong detergents
Long periods of moisture
Contact with other utensils
These conditions can damage both the blade and the wooden handle.
Even if no damage is visible after one cycle, repeated dishwasher use can significantly shorten the knife’s lifespan.
A handcrafted Japanese knife deserves to be washed by hand.
Fortunately, that only takes a minute.
Japanese Knives Aren’t Difficult to Maintain
One of the biggest misconceptions is that Japanese knives require complicated maintenance.
In reality, they don’t.
Simply remember to:
Wash the knife soon after use.
Don’t leave it wet.
Properly wash it after cutting citrus fruits.
Remove rust before it becomes serious.
Avoid very hot water.
Never use a dishwasher.
Dry both the blade and the wooden handle thoroughly.
None of these steps are difficult.
They simply become good habits.
Final Thoughts
After more than 25 years in professional kitchens, I’ve learned that good knife care isn’t about doing something special.
It’s about avoiding a few simple mistakes.
The difference between a knife that lasts five years and one that lasts several decades often comes down to daily habits.
I still own a knife that has been in my family for over 40 years.
The reason it’s still in use today isn’t because it received special treatment.
It’s because someone took the time to wash it, dry it, and care for it properly after every use.
If you do the same, a quality Japanese knife can reward you with many years of reliable service.
When people hear the words hand-forged Japanese knife, they often assume one thing:
“It must be much sharper than a machine-made knife.”
After more than 25 years working as a chef in Japan and Australia, I’ve learned that the answer isn’t that simple.
If you’re exploring Japanese knives in Australia, understanding the difference between hand-forged and machine-made knives can help you choose a knife for the right reasons.
My Experience in an Australian Fish Shop
Before starting Asaoya Yaichi, I worked in a fish shop here in Australia.
The knives we used weren’t traditional hand-forged Japanese knives.
They were commercially produced fillet knives.
To be honest, they were excellent.
They were incredibly sharp, reliable, and perfectly suited to the job.
What impressed me even more was the people using them.
The staff could break down hundreds of fish with remarkable speed and precision.
Watching them reminded me of something important.
A great knife matters, but skill matters even more.
Because of that experience, I would never say that machine-made knives are inferior.
Many of them perform exceptionally well, and for many professional kitchens they are exactly the right tool.
Something I’ve Noticed Over the Years
Throughout my career, I’ve worked with many apprentice chefs who had just graduated from culinary school.
Most of them started with the knife sets they were required to buy for school.
There was nothing wrong with those knives.
They were practical, affordable, and perfect for learning the basics.
But after spending time in a real kitchen, something often changed.
They would begin asking questions.
“Chef, what knife do you use?”
“Which knife would you recommend?”
“Is this one worth buying?”
Then, one day, I’d notice they had quietly replaced their school knife with a hand-forged one.
Why?
Was it because they had developed pride in their profession?
Did they want a tool that could help them perform at a higher level?
Or perhaps they simply wanted to own something they could be proud of.
Honestly, I think it was a little of all three.
More Than Just a Tool
For me, this is where the real difference lies.
A machine-made knife can be an outstanding tool.
But a hand-forged knife often becomes something more.
It isn’t a knife I expect to replace every few years.
As I sharpen it, care for it, and use it every day, it slowly becomes my knife.
The edge reflects the way I sharpen.
The handle becomes familiar in my hand.
The small marks from years of work become part of its story.
A hand-forged knife doesn’t feel like a disposable tool.
To be completely honest, I don’t fully sharpen my knives every day.
In my own routine, I usually do a proper sharpening on a 1000-grit whetstone about once a week.
During service, if I feel the edge beginning to lose its bite, I’ll often touch it up lightly on a 6000-grit finishing stone to keep the knife performing consistently until my next full sharpening.
That approach has worked well for me throughout many years in professional kitchens.
One lesson I’ve learned throughout my career is that there is no single “correct” way to care for a Japanese knife.
Different chefs have different routines.
Different kitchens have different demands.
What matters most is finding a routine that keeps your knife performing well and encourages you to enjoy using it.
A well-maintained Japanese knife isn’t about chasing perfection.
It’s about building a relationship with a tool that can serve you for many years.
Looking for a Japanese knife worth caring for?
At Asaoya Yaichi, we carefully select authentic handcrafted Tosa knives made by skilled Japanese blacksmiths.
Whether you’re buying your first Japanese knife or adding to an existing collection, our goal is to help you find a knife you’ll enjoy using—and maintaining—for years to come.
People sometimes ask why I decided to start Asaoya Yaichi.
The answer is simple.
I wanted to introduce Australians to authentic handcrafted Tosa knives.
Not because they are fashionable.
Not because they are the most expensive.
But because I believe they deserve to be recognised for what they truly are.
For too long, I have seen mass-produced knives marketed as “Japanese knives” without representing the traditions that made Japanese craftsmanship respected around the world.
That isn’t what I wanted to share.
I wanted to introduce knives with a genuine story.
Knives made by skilled blacksmiths whose techniques have been handed down through generations.
Knives that improve with care instead of losing their value.
Knives that can still be used decades from now—just like the Yanagiba my mother used for around twenty years before passing it on to me, and that I’ve continued using for another twenty.
That knife reminds me that a truly great knife isn’t measured by how it looks on the first day.
It’s measured by how faithfully it serves over a lifetime.
More Than Selling Knives
Working with Ishizuchi Kanamono Seisakusho has strengthened that belief.
For more than a century, they have remained committed to supporting authentic craftsmanship and the people behind it.
That philosophy reflects exactly what I hope Asaoya Yaichi can become.
Not simply a shop.
But a bridge.
A bridge between the traditional blacksmiths of Tosa and the people who will use their work every day here in Australia.
Every knife carries the skill of the craftsman who forged it.
But its future belongs to the person who chooses to use it.
That relationship is what makes handcrafted knives so special.
A Final Thought
If there is one lesson I have learned after more than twenty-five years as a chef, it is this:
The best knife is not always the one that impresses you on the first day.
Sometimes, the best knife is the one that quietly earns your respect over many years.
That is exactly what happened to me.
I didn’t fall in love with Tosa knives the moment I first picked one up.
I fell in love with them after cooking with them.
After sharpening them.
After trusting them.
That journey changed the way I looked at knives forever.
It is also the reason Asaoya Yaichi exists today.
If you’ve always believed traditional Japanese knives are difficult to maintain, you may be surprised.
With a little knowledge and regular care, a handcrafted knife can stay with you for decades.
In future articles, I’ll be sharing practical knife care, sharpening techniques, and maintenance tips to help you get the very best from your knife—whether you’re a professional chef or cooking at home.
If this article encourages even one person to look beyond appearances and discover the craftsmanship, history and spirit behind a traditional Tosa knife, then I believe I have achieved something meaningful.
Because we are not simply preserving knives.
We are helping preserve the people, the skills and the traditions that continue to shape them.
Explore Authentic Tosa Knives
If this story resonates with you, I’d be honoured to welcome you to Asaoya Yaichi.
Every knife in our collection is carefully sourced through Ishizuchi Kanamono Seisakusho and handcrafted by traditional blacksmiths in Tosa, Japan.
As I learned more about Ishizuchi Kanamono Seisakusho, I realised that their story reflected the very philosophy I had begun to appreciate.
Their history dates back more than one hundred years to the early Taisho era, when the company began as Ishizuchi Agricultural Machinery.
Its purpose was simple: to provide dependable tools for people whose livelihoods depended on them.
Farmers.
Foresters.
Fishermen.
People who worked with their hands every day.
As Japan changed, so did the company.
Today, Ishizuchi Kanamono Seisakusho works alongside traditional Tosa blacksmiths, helping preserve generations of craftsmanship while introducing authentic Tosa knives to people around the world.
That story resonated deeply with me.
These knives were never created simply to impress someone in a showroom.
They were created to be used.
Maintained.
Sharpened.
Trusted.
Perhaps that is why my opinion changed so dramatically.
I had been judging these knives by how they looked.
Instead, I should have judged them by how they lived.
That simple realisation changed the way I looked at Tosa knives forever.
It is also the reason Asaoya Yaichi exists today.
Not simply to sell handcrafted knives.
But to introduce the people, traditions and craftsmanship behind every blade, ensuring that the remarkable spirit of Tosa continues to be appreciated by future generations.
If this story has sparked your curiosity, I warmly invite you to explore our collection of authentic handcrafted Tosa knives.
Explore Our Collection
If this story has sparked your curiosity, I’d be honoured to welcome you to Asaoya Yaichi.
Every knife in our collection is carefully sourced through Ishizuchi Kanamono Seisakusho and handcrafted by traditional blacksmiths in Tosa, Japan.
These are not simply knives to own.
They are knives to use, maintain, sharpen and grow with over a lifetime.
In Part 2 – A Knife That Grows With You, I’ll share why I believe the finest handcrafted knives are never truly finished when they leave the blacksmith, but continue to grow alongside the people who use them.
Some people believe traditional craftsmanship should never change.
I respectfully disagree.
Japanese craftsmanship has survived for centuries because artisans have continued to preserve traditional techniques while embracing new ideas, new materials, and new artistic expressions.
Respecting tradition does not mean rejecting innovation.
When traditional forging meets contemporary design, something unique happens.
The soul remains unchanged.
The personality evolves.
For me, that is exactly what Wabi-Sabi Vibes represent.
The blacksmith who creates this series has recently stepped back from regular production due to personal circumstances.
Because of this, we simply don’t know when—or even if—more of these knives will ever be produced.
Each knife therefore represents more than exceptional craftsmanship.
It captures a particular moment in a craftsman’s journey.
Once these are gone, there is no guarantee another batch will ever become available.
That rarity makes every piece even more meaningful.
More Than Just Sharpness
After more than 25 years working as a chef in both Japan and Australia, I’ve learned that great knives are remembered for more than how well they cut.
The finest knives have character.
They have personality.
They have stories.
This Santoku brings together a traditional Japanese Damascus blade, an unmistakably modern marble-style handle, and a level of rarity that cannot be manufactured.
It is not simply another kitchen knife.
It is a conversation piece.
A functional work of art.
A knife that represents both the past and the future of Japanese craftsmanship.
That is why I call it…
Wabi-Sabi Vibes.
Discover Authentic Tosa Japanese Knives
At Asaoya Yaichi, our goal is not simply to sell Japanese knives.
We want to introduce the stories behind authentic handcrafted Tosa knives and the remarkable artisans who continue to preserve this centuries-old tradition.
If you’re looking for a Japanese knife with true character, craftsmanship, and authenticity, we invite you to explore our collection.
Carbon Steel vs Stainless Steel is one of the biggest decisions when choosing a Japanese knife.
If you’ve started looking for a Japanese knife, you’ve probably come across one of the most common questions:
Should I choose carbon steel or stainless steel?
It’s a question I get asked regularly, and the truth is simple:
There isn’t one “best” choice.
Both carbon steel and stainless steel have their own strengths, and the right knife depends on your cooking style, how much maintenance you’re happy to do, and what you expect from your knife.
After working as a chef in Japan and Australia for more than 25 years, I’ve used both throughout my career. Rather than believing one is better than the other, I’ve learned that each has its place in the kitchen.
Premium steels such as VG10, Ginsan (Silver 3), and SG2 deliver outstanding performance while requiring much less maintenance than carbon steel.
For many home cooks, stainless steel offers the perfect balance between sharpness, durability, and convenience.
Advantages of Stainless Steel
Highly resistant to rust
Easy to maintain
Perfect for everyday cooking
Ideal for beginners
Available in many premium Japanese steels
Things to Consider
Although today’s stainless steels perform exceptionally well, many chefs still prefer the sharpening characteristics and cutting feel of traditional carbon steel.
Mirror Polish – One of Carbon Steel’s Hidden Beauties
Another reason many knife enthusiasts love carbon steel is how beautifully it can be polished.
Carbon steel responds extremely well to polishing, making it easier to achieve a deep mirror finish.
Traditional Japanese finishes, including mirror polish and kasumi finishes, are often created on carbon steel blades because of the way the steel responds during polishing.
Stainless steel can certainly be polished to a mirror finish too—especially premium steels like VG10 and SG2—but because these steels are harder and more wear resistant, achieving the same finish usually takes more time and effort.
If you appreciate beautiful handcrafted knives, carbon steel offers something truly special.
Another Unique Beauty of Carbon Steel – The Traditional Kurouchi Finish
Another unique beauty of carbon steel knives is the kurouchi finish, a traditional feature commonly found on handcrafted Tosa knives.
Kurouchi refers to the dark, rustic surface left on the blade during the forging process. Rather than polishing it away, the black oxide layer is intentionally preserved, giving each knife a distinctive handcrafted appearance and a character that reflects traditional Japanese craftsmanship.
Beyond its unique appearance, the kurouchi finish also offers a practical benefit. The black oxide layer can provide some protection against rust on the upper part of the blade compared with a fully polished carbon steel blade.
However, it’s important to remember that a kurouchi knife is still a carbon steel knife. The exposed cutting edge and any polished areas can still rust if left wet, so proper care and drying after use are still essential.
For many knife enthusiasts, this combination is part of the appeal—a blade that offers exceptional cutting performance, traditional beauty, and practical functionality all in one.
One of the reasons I personally enjoy kurouchi knives is that they develop their own character over time. Every scratch, every sharpening session, and every meal prepared tells part of the knife’s story, making it feel even more personal with years of use.
My Personal Perspective After More Than 25 Years as a Chef
People are sometimes surprised by my answer when they ask which steel I prefer.
To be honest, I’m not particularly good at keeping up with knife maintenance.
Because of that, I often reach for stainless steel knives during preparation work.
When I’m busy with prep, practicality matters. Stainless steel is reliable, easy to maintain, and lets me focus on cooking rather than worrying about wiping the blade every few minutes.
But my choice changes when I’m working in front of guests.
When I’m behind the counter, preparing food where customers can watch every movement, sharpness becomes even more important—but so does presentation.
On those occasions, I often choose a high-quality carbon steel knife that I’ve polished to a mirror finish.
The incredibly sharp edge, the elegant appearance, and the craftsmanship of a beautifully polished blade all become part of the dining experience.
To me, using a handcrafted carbon steel knife in front of guests isn’t simply about performance.
It’s a way of showing respect—for the ingredients, for traditional Japanese craftsmanship, and for the people I’m cooking for.
That’s why I don’t believe carbon steel is better than stainless steel, or vice versa.
I simply believe in using the right knife for the right situation.
Which One Should You Choose?
Choose Carbon Steel if you:
Love exceptional sharpness
Enjoy sharpening your own knives
Appreciate traditional Japanese craftsmanship
Don’t mind spending a little extra time on maintenance
Want a blade that develops character over time
Choose Stainless Steel if you:
Prefer low-maintenance cooking
Want excellent rust resistance
Are buying your first Japanese knife
Need a dependable knife for everyday use
Want outstanding performance with minimal upkeep
Final Thoughts
The best Japanese knife isn’t necessarily the most expensive one or the one made from the hardest steel.
It’s the knife that suits your cooking style, your experience, and the way you enjoy preparing food.
At Asaoya Yaichi, we carefully source authentic handcrafted Japanese knives directly from Tosa, Japan, working with skilled blacksmiths and trusted manufacturers who continue generations of traditional craftsmanship.
Whether you’re looking for a beautifully handcrafted carbon steel knife or a premium stainless steel blade, our goal is simple:
To help you find a knife you’ll genuinely enjoy using for many years to come.
Explore Our Collection
If you’re interested in authentic Japanese knives forged in Tosa, we’d love to help you find the perfect one.
When buying your first Japanese knife, one of the biggest decisions is choosing between a Santoku and a Gyuto.
Both are excellent all-purpose knives, but they have different strengths depending on your cooking style.
Having worked as a chef in Japan and Australia for more than 25 years, I’ve used both extensively. While there is no single “best” choice, understanding the differences will help you select the knife that suits you best.
What Is a Santoku?
The word Santoku means “three virtues”, referring to its ability to handle:
Meat
Fish
Vegetables
Typically measuring between 165mm and 180mm, the Santoku is compact, lightweight, and easy to control.
Its flatter blade makes it ideal for straight up-and-down chopping, making it a favourite among home cooks.
Best for:
Home kitchens
Vegetables
Boneless meat
Everyday cooking
Smaller cutting boards
What Is a Gyuto?
The Gyuto is Japan’s interpretation of the Western chef’s knife.
Usually available in 180mm, 210mm, and 240mm, it features a longer blade with a more pronounced curve.
This design allows for smooth rocking cuts while still performing beautifully with traditional Japanese slicing techniques.
Professional chefs often choose a 210mm Gyuto because of its versatility.
Best for:
Larger ingredients
Meat preparation
Fine slicing
Professional kitchens
People who prefer one knife for almost everything
Which One Do I Recommend?
For most home cooks purchasing their first Japanese knife, I usually recommend a Santoku.
It feels less intimidating, is easier to control, and comfortably handles almost every everyday kitchen task.
If you cook frequently, prepare larger ingredients, or simply enjoy having more blade length, a 210mm Gyuto is an outstanding all-round choice.
Personally, after more than 25 years as a chef, I use a Gyuto more often because its versatility suits the fast pace of professional kitchens.
Is One Sharper Than the Other?
Not necessarily.
Sharpness depends on the quality of the steel, the craftsmanship of the blacksmith, and how well the knife is sharpened—not on whether it is a Santoku or a Gyuto.
A well-made Santoku and a well-made Gyuto can both deliver exceptional cutting performance.
Choosing the Right Knife
Rather than asking which knife is “better,” ask yourself:
What do you cook most often?
How much space do you have?
Which knife feels more comfortable in your hand?
The right knife is the one that matches your cooking style.
Discover Authentic Tosa Knives
At Asaoya Yaichi, we carefully source handcrafted Japanese knives directly from skilled blacksmiths in Tosa, Japan.
Whether you choose a Santoku or a Gyuto, you’ll be investing in a knife built to provide decades of outstanding performance with proper care.
Explore our collection and discover the difference genuine Japanese craftsmanship can make.
Continue Learning About Japanese Knives
If you’re new to Japanese knives, you may also enjoy reading our other guides:
Whether you’re looking for your first Japanese knife or adding to your collection, we’re here to help you find the perfect knife for your cooking style.
Thank you for reading, and we hope this guide has helped you better understand the differences between Santoku and Gyuto knives.
Buying a quality Japanese knife is just the beginning.
With proper care, a handcrafted knife can provide exceptional performance for many years—often decades. Unfortunately, many knives lose their edge prematurely, not because they’re poor quality, but because they’re cared for incorrectly.
After more than 25 years working as a chef in Japan and Australia, I’ve seen many excellent knives damaged by simple mistakes that are easy to avoid.
1. Wash Your Knife by Hand
Always wash your knife by hand using warm water and a mild detergent.
Never leave it soaking in the sink, and avoid putting it in the dishwasher. The high heat, harsh detergents, and contact with other utensils can damage both the blade and the handle.
After washing, dry the knife immediately with a soft towel.
2. Use the Right Cutting Board
A quality knife deserves a quality cutting surface.
Wooden and soft rubber cutting boards are ideal because they are gentle on the edge.
Glass, ceramic, marble, granite, or very hard plastic boards will dull even the best knife much faster.
3. Don’t Twist or Pry
Japanese knives are designed for precise slicing.
Avoid twisting the blade while cutting or using it to pry frozen food, bones, or hard shells. Doing so can chip or damage the edge.
Instead, let the knife do the work with smooth, controlled cuts.
4. Store Your Knife Properly
Never throw your knife loosely into a drawer.
Use a knife block, magnetic knife rack, or a blade guard to protect the edge and improve safety.
Proper storage also helps prevent accidental damage to the blade.
5. Sharpen Before It Becomes Completely Dull
Many people wait until their knife struggles to cut before sharpening it.
In reality, regular maintenance keeps the knife performing at its best and usually removes less steel over time.
A whetstone remains the best method for maintaining a traditional Japanese knife.
Carbon Steel vs Stainless Steel
Different steels require different levels of care.
Carbon steel can develop a beautiful natural patina with use, but it should always be dried immediately after washing to prevent rust.
Stainless steel is more resistant to corrosion and generally easier to maintain, making it a great choice for many home cooks.
Neither is “better”—they simply suit different users and cooking styles.
A Good Knife Is Meant to Last
One of the greatest pleasures of owning a handcrafted Japanese knife is watching it improve with age.
As the handle develops character and the blade is maintained over the years, the knife becomes uniquely yours.
With proper care, a handcrafted knife isn’t simply a kitchen tool—it’s an investment that can accompany you through thousands of meals.
At Asaoya Yaichi, we carefully select authentic handcrafted knives from Tosa, Japan, believing that quality craftsmanship deserves proper care and appreciation.
If you’re looking for a genuine Japanese knife that will last for many years, we invite you to explore our collection.
How to Choose the Right Japanese Knife for Beginners
How to Choose the Right Japanese Knife is one of the most common questions for beginners. Choosing your first Japanese knife can feel overwhelming.
With so many shapes, steels, and finishes available, it’s easy to wonder which knife is right for you.
The truth is, there is no single “best” Japanese knife. The right choice depends on how you cook, what ingredients you prepare most often, and your personal preferences.
In this guide, we’ll introduce the most common types of Japanese knives and help you choose the one that best suits your kitchen.
1. Gyuto – The Japanese Chef’s Knife
The Gyuto is the Japanese equivalent of the Western chef’s knife and is one of the most versatile knives available.
It is ideal for preparing:
Meat
Fish
Vegetables
Herbs
If you only plan to own one Japanese knife, a Gyuto is often the best choice.
2. Santoku – The Everyday All-Rounder
Santoku means “three virtues,” referring to meat, fish, and vegetables.
Its shorter blade makes it easy to control, making it a favourite among home cooks.
If you prepare a wide variety of everyday meals, a Santoku is an excellent option.
3. Nakiri – Made for Vegetables
The Nakiri is designed specifically for vegetables.
Its straight cutting edge allows the blade to make full contact with the cutting board, producing clean, precise cuts without leaving vegetables partially attached.
For those who prepare vegetables regularly, the Nakiri is an outstanding choice.
4. Petty Knife – Small but Essential
A Petty knife is perfect for smaller tasks such as:
Peeling fruit
Trimming meat
Garnishing
Precision work
Many professional chefs consider it the second most frequently used knife in their kitchen.
Which Knife Should You Choose?
If you’re unsure where to start, here’s a simple guide:
One knife only: Gyuto
Everyday family cooking: Santoku
Vegetable lovers: Nakiri
Small detailed tasks: Petty
A Chef’s Personal Recommendation
After working as a chef in both Japan and Australia for more than 25 years, one of the questions I’m asked most often is:
“Which Japanese knife do you use the most?”
My answer is simple.
For everyday preparation, I almost always reach for a Gyuto. Its versatility allows me to prepare meat, fish, and vegetables efficiently with a single knife, making it my most frequently used tool.
When it comes to slicing cooked meats, roasts, sashimi, or other delicate proteins, I switch to a Sujihiki. Its long, narrow blade creates smooth, clean slices in a single motion, helping preserve both the texture and presentation of the food.
However, while a Sujihiki is an exceptional knife, it is designed for more specialised tasks. For most people purchasing their first Japanese knife, I recommend starting with a Gyuto or Santoku. As your skills and confidence grow, adding a Sujihiki to your collection is a natural next step.
Why Authenticity Matters
At Asaoya Yaichi, we source authentic handcrafted knives directly from Tosa, Japan.
Each knife is forged by skilled craftsmen who continue to preserve generations of traditional Japanese blacksmithing techniques.
Rather than simply selling knives, our goal is to introduce genuine Japanese craftsmanship, support the artisans who keep these traditions alive, and help ensure these skills continue for future generations.
Conclusion
The best Japanese knife isn’t necessarily the most expensive one—it’s the one that best suits the way you cook.
Whether you’re preparing family meals at home or working in a professional kitchen, choosing the right knife will make cooking more enjoyable, more efficient, and more rewarding.
Explore our collection of authentic handcrafted Tosa knives and experience the craftsmanship, performance, and heritage that have made Japanese knives respected around the world.
When people hear the words Japanese knife, they often think of exceptional craftsmanship, outstanding performance, and a tradition that has been passed down through generations.
Authentic Tosa knives represent that tradition through centuries of craftsmanship, combining the skills of experienced Japanese blacksmiths with techniques that continue to be handed down today.
Unfortunately, not every knife marketed as a “Japanese knife” today truly reflects that heritage.
After working as a chef in both Japan and Australia for more than 25 years, I came to appreciate how much difference a well-crafted knife can make. A great knife is far more than just a kitchen tool—it becomes an extension of the chef’s hand, making every cut more precise, enjoyable, and effortless.
Along the way, I also became aware of another reality.
Japan is home to many highly skilled blacksmiths who continue to forge exceptional knives using techniques that have been refined and handed down over generations. Yet much of their work remains relatively unknown outside Japan.
At the same time, many products sold internationally as “Japanese knives” are mass-produced and have little connection to the craftsmen, traditions, and regional heritage that made Japanese blades respected around the world.
I believed there should be a way to change that.
That belief became Asaoya Yaichi.
Our mission is simple:
To bring authentic handcrafted Tosa knives from Japan to chefs, home cooks, and collectors throughout Australia.
Every knife we offer is carefully selected through trusted relationships in Tosa, one of Japan’s most respected knife-making regions. Rather than focusing on quantity, we focus on authenticity, quality, and the people behind each blade.
For us, every knife tells a story.
Every hammer strike, every sharpened edge, and every finished blade represents years—often generations—of dedication, experience, patience, and pride.
Our goal is not simply to sell knives.
We want to help preserve Japan’s traditional blacksmithing culture by connecting Australian customers with the craftsmen behind these remarkable blades.
By choosing an authentic Japanese knife, you are not only investing in a tool of exceptional quality—you are also helping support a tradition that deserves to be appreciated and carried into the future.
Looking ahead, our vision goes even further.
We hope to see Japanese blacksmiths receive the recognition they truly deserve—not only for the quality of their work, but for the generations of skill, dedication, and craftsmanship behind every blade.
Our dream is to help create a future where handmade Japanese knives are appreciated around the world in the same way people admire fine Swiss watches, luxury leather goods, or handcrafted works of art. When the true value of craftsmanship is recognised, we believe more young people will be inspired to become blacksmiths, helping preserve this remarkable tradition for future generations.
In this blog, we will gradually share stories and information about:
The history and appeal of Tosa knives
The knife-making culture of Shikoku and Tosa
The features of the knives we personally select and offer
The differences between knife steels
How to choose the right Japanese knife
Knife care and maintenance
The enjoyment of using authentic Japanese knives in Australia
We hope to share the appeal of Tosa knives and the spirit of the craftsmen behind them as carefully and honestly as possible, while valuing each connection, each meeting, and each lesson we learn along the way.
Whether you are a professional chef, a passionate home cook, or someone who simply appreciates genuine craftsmanship, we warmly welcome you to join us on this journey.
Thank you for visiting Asaoya Yaichi.
If you would like to explore our carefully selected collection of authentic handcrafted Tosa knives, please visit our online store. Every knife is sourced directly from trusted craftsmen and partners in Tosa, Japan.
Together, we hope to help preserve one of Japan’s greatest crafts and bring the spirit of authentic Tosa knife making to kitchens across Australia—and, one day, to the world.
