Asaoya Yaichi

タグ: Carbon Steel

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

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


    Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

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

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

    Blue Paper Steel. White Paper Steel.

    And one day I thought:

    Why blue? Why white?

    I honestly had no idea.

    So I decided to look it up.

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

    Ishizuchi Kanamono Manufactory

    The answer was much simpler than I expected.

    The steel itself is not blue or white.

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

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

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

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

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

    2. So, What Exactly Is Shirogami?

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

    What is actually different about the steel?

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

    Of course, it is still carbon steel.

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

    It can also develop a natural patina through normal use.

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

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

    3. How Is Aogami Different from Shirogami?

    This is where things started getting more interesting for me.

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

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

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

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

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

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

    4. Aogami #1, #2 and Aogami Super

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

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

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

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

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

    The steel is only one part of the story.

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

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

    5. Shirogami Also Has Different Grades

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

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

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

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

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

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

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

    6. Is Aogami Better Than Shirogami?


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

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

    Which one is better?

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

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

    But a knife is something we actually use.

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

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

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

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

    7. What I Learned About Aogami and Shirogami

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

    It was how much I still have to learn.

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

    I was a chef.

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

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

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

    And I actually enjoy discovering these things now.

    Aogami. Shirogami. VG10. Ginsan. SG2.

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

    This time, it started with an extremely simple question.

    Why blue? Why white?

    Now I know.

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

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

    And finally, the person holding the knife matters.

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

    They are different steels with different characteristics.

    And I’m still learning about both.

    Maybe that is part of the fun.

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

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

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

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

    He wanted to keep his knife beautiful.

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

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

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

    And I think both are completely valid.

    1. Japanese Knife Attachment Can Grow Through Use

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

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

    Eventually, you pick it up without even thinking.

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

    For some knives, I actually enjoy watching this happen.

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

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

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

    Sometimes it looks better because it doesn’t.

    2. A Small Scratch Can Mean Something Completely Different

    His Knive

    The chef I mentioned earlier showed me the opposite perspective.

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

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

    I understand that.

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

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

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

    There are knives we want to use hard.

    And there are knives we want to protect.

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

    Patina and Scratches

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

    I like that kind of knife.

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

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

    Both require attention.

    One owner may enjoy watching the steel slowly change.

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

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

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

    4. Your Hand Learns the Knife Too

    Appearance is only one part of the relationship.

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

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

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

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

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

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

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

    That familiarity takes time.

    5. Sharpening Slowly Makes the Knife Your Own

    Sharpening is another important part of this process.

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

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

    Personally, I like that with my working knives.

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

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

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters

    A well-used knife develops a history.

    And that history belongs to the person who used it.

    6. Some Knives Are Tools — Others Are Showpieces


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    This distinction has become more interesting to me recently.

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

    They are working knives.

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

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

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

    Those knives can create a completely different feeling.

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

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

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

    7. My Next Japanese Knife May Be an Experiment


    Knife Collection

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

    I want to see how carefully I can preserve it.

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

    I still want to use it.

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

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

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

    Just differently.

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

    I think both stories would be worth telling.

    There Is No Single Right Way to Love a Japanese Knife

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

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

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

    Neither is wrong.

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

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

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

    For others, beauty comes from trying to preserve it.

    Maybe Aichaku — 愛着 is found somewhere between the two.

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

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

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    🇯🇵 Authentic handcrafted Tosa Japanese knives, sourced directly from Japan.

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    Every knife has a story.
    Every handle is unique.
    Every blade is made to be used—not just admired.

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    Explore the full article on our blog:

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  • 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp


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

    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”


    Ishizuchi Kanamono Manufactory 

    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.

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

    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.

    You can always learn something.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters More Than You Think | The Foundation of a Sharp Edge

    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.

    A kitchen knife exists to cut food.

    Ultimately, food is where I judge it.

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

    4. A Brand-New Japanese Knife Is Not Always Perfect


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Series

    This may surprise people buying their first high-quality Japanese knife.

    Brand-new does not necessarily mean the edge will feel perfect to you.

    I have used new knives that felt fantastic immediately.

    I have also taken brand-new knives out of the box and thought:

    “This can be better.”

    That does not necessarily mean there is something wrong with the knife.

    The factory or craftsman has applied an edge, but that edge may not be exactly the edge that suits the person using it.

    Sometimes after sharpening a new knife myself, the character of the knife seems to change.

    Suddenly it feels like my knife.

    The resistance changes. The edge responds differently. The Kireaji becomes closer to what I personally expect from a professional kitchen knife.

    This is another reason I would never judge the full potential of a Japanese knife only by its first few cuts straight out of the box.

    5. Steel Changes Japanese Knife Sharpness and Kireaji

    Carbon Steel vs Stainless Steel: Which Japanese Knife Is Right for You?

    Steel absolutely plays a role.

    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.

    Specifications are important.

    But your hand does not read specifications.

    It feels the knife.

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

    6. Blade Geometry May Matter More Than We Realise

    Santoku vs Gyuto: Which Japanese Knife Should You Choose? | Asaoya Yaichi

    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.

    The shape of the knife is part of its Kireaji.

    👉 INTERNAL LINK: 均衡 Kinkō | 7 Powerful Reasons Japanese Knife Balance Matters More Than You Think

    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.

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

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

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

  • Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Ishizuchi Kanamono Manufactory

    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.

    What Is Japanese Knife Patina?

    Patina

    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.

    ➡ Read more: Why Do Japanese Knives Rust So Easily?

    Why Some Knife Enthusiasts Love Japanese Knife Patina

    This was the part that surprised me the most.

    For years I simply used carbon steel knives because they performed exceptionally well. I never thought much about the color changing over time.

    After starting Asaoya Yaichi, I learned that many collectors and professional chefs actually enjoy watching their Japanese Knife Patina develop.

    To them, every knife tells a story.

    The blade reflects years of cooking, countless ingredients, and the owner’s personal journey.

    No two patinas are exactly alike, making every knife even more unique.

    Does Everyone Want a Patina?

    Mirror Polished

    Not at all.

    Some people love the bright mirror finish of a freshly polished knife.

    Others prefer the rich character that develops through daily use.

    Neither preference is right or wrong.

    It’s simply a matter of taste.

    A mirror-polished knife highlights craftsmanship, while a beautiful Japanese Knife Patina reflects years of real-world experience.

    ➡➡ Professional Choice | Why I Still Use Carbon Steel for Sashimi After 25 Years

    How to Care for Japanese Knife Patina

    If you own a carbon steel knife, proper maintenance is still essential.

    Keep the blade clean

    Wash the knife by hand after use using mild detergent.

    Dry immediately

    Never leave water on carbon steel.

    Store properly

    Keep the knife in a dry location with good airflow.

    Don’t panic over color changes

    Blue or grey tones are often completely normal.

    The goal isn’t to prevent every change.

    The goal is to prevent red rust.

    ➡ Read more: 5 Common Mistakes That Damage Japanese Knives

    My Honest Discovery About Japanese Knife Patina

    I spent more than 25 years working as a professional chef.

    Yet one thing I didn’t truly appreciate until I started selling handcrafted Japanese knives was how differently people view Japanese Knife Patina.

    I always focused on performance.

    Many enthusiasts also appreciate the story the blade tells.

    That changed the way I look at carbon steel knives.

    A handcrafted Japanese knife isn’t just a cutting tool.

    It’s something that evolves with its owner over time.

    Perhaps that’s one of the reasons handmade Japanese knives continue to fascinate so many people around the world.

    ➡ Read more: Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same

    Final Thoughts

    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.

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

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  • Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC That Surprised Even a Chef

    Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC That Surprised Even a Chef

    Ishizuchi Kanamono Manufactory

    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.

    ➡ Internal Link: Beginner’s Guide to Japanese Kitchen Knives

    What Is Japanese Knife Hardness?


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    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.

    ➡ Internal Link: Carbon Steel vs Stainless Steel | Which Should You Choose?

    Why Japanese Knife Hardness Matters


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Japanese knife hardness affects several important characteristics.

    Better Edge Retention

    Harder steel usually keeps its edge much longer.

    That means you can prepare many more ingredients before the knife begins to lose its sharpness.

    This is one reason many Japanese knives are loved by professional chefs.

    More Difficult Sharpening

    The same hardness that keeps the edge sharp also makes the knife more difficult to sharpen.

    Removing steel takes longer, especially if the blade has become quite dull.

    Greater Risk of Chipping

    Very hard steel is less flexible.

    If used incorrectly on bones, frozen food, or by twisting the blade sideways, small chips can occur.

    That doesn’t mean the knife is weak—it simply means it should be used correctly.

    Japanese Knife Hardness in Real Kitchen Experience


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    This was probably the biggest surprise for me.

    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.


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Later, I switched to harder stainless steel knives.

    The difference was immediately obvious.

    When freshly sharpened, the cutting performance was incredible.

    The edge stayed sharp much longer than my previous knife.

    But there was another side to the story.

    Once the knife finally became dull, it was much harder to bring back.

    It took considerably longer to raise a burr, and if I accidentally changed the sharpening angle, correcting the edge required much more patience.

    After researching Japanese knife hardness, I finally understood why.

    Harder steel offers outstanding edge retention, but it also demands greater sharpening skill.

    Softer steel loses its edge sooner, yet it rewards the user by being forgiving and much easier to sharpen.

    Neither is objectively better.

    They simply suit different users and different situations.

    ➡ Internal Link: Why Flattening Your Whetstone Matters

    Common HRC Ranges for Japanese Knives


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

    Although every manufacturer uses different heat treatments, these are general guidelines.

    HRC 55–58

    • Tough and flexible
    • Easy to sharpen
    • Loses its edge relatively quickly

    HRC 59–61

    • Excellent balance
    • Suitable for many home cooks
    • Common among quality Japanese knives

    HRC 61–64

    • Outstanding edge retention
    • Very sharp cutting performance
    • Requires proper technique and sharpening skills

    Above HRC 64

    • Extremely hard
    • Exceptional edge retention
    • Less forgiving and often intended for experienced users

    Remember, these are only general ranges.

    Steel composition and heat treatment are often more important than the HRC number alone.

    ➡ Internal Link: Professional Choice | Why I Still Use Carbon Steel for Sashimi After 25 Years

    Should You Buy the Hardest Japanese Knife?


    180mm Santoku SG2 Rosewood Octagonal Handle

    Many people assume that the highest HRC automatically means the best knife.

    After researching this subject, I don’t believe that’s true.

    A knife should match the way you cook.

    If you enjoy sharpening and want maximum edge retention, harder steel can be fantastic.

    If you prefer quick maintenance and easy sharpening, a slightly softer blade may actually make your cooking more enjoyable.

    The best knife isn’t the one with the highest number.

    It’s the one that suits your cooking style.

    Final Thoughts on Japanese Knife Hardness


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule series

    Researching Japanese knife hardness taught me something I honestly didn’t know after more than 25 years in professional kitchens.

    I had always judged knives by how they performed.

    Only later did I realise that hardness helps explain why they perform that way.

    Today, I still don’t choose a knife based only on its HRC rating.

    I look at the steel, the heat treatment, the craftsmanship, the intended purpose, and how the knife feels in my hand.

    The HRC number is useful, but it’s only one piece of a much bigger picture.

    If this article helped you understand Japanese knife hardness a little better, I hope it also gives you more confidence when choosing your next knife.

    ➡ Internal Link: Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same

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  • Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same

    Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same


    Ishizuchi Kanamono Manufactory 

    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


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    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


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    Modern factories aim for perfect consistency.

    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

    Handmade Japanese Knives Tell Their Own Story


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

    When I first compared those identical models, I expected to choose the “best” one.

    Instead, I found myself appreciating each knife for different reasons.

    One had a stronger Kurouchi finish.

    Another had a particularly beautiful wood grain.

    A third had a hammered pattern that reflected light in a unique way.

    None of them were better or worse.

    They simply had different personalities.

    That’s something I never expected before starting Asaoya Yaichi.

    ➡ Internal Link: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    Why Handmade Japanese Knives Feel More Meaningful

    When you own something made by skilled hands, you begin to notice details that machines simply cannot reproduce.

    Every tiny variation reminds you that someone heated the steel, shaped the blade, sharpened the edge, and carefully finished the knife.

    That human touch creates an emotional connection that goes beyond cutting performance.

    Over time, your knife develops its own story alongside yours.

    Whether you’re preparing dinner at home or working in a professional kitchen, it becomes more than just a tool.

    It becomes something you’ll remember every time you pick it up.

    ➡ Internal Link: The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    Why These Differences Should Be Appreciated

    My knives

    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.

    ➡ Internal Link: Forged Legacy | The 165mm Kiritsuke Thick Deba That Carries 400 Years of Tosa Craftsmanship

    If you’ve only ever owned factory-made knives, seeing several handmade Japanese knives side by side can be a surprising experience.

    You may discover that the small differences are exactly what make each knife special.

    Those details represent tradition, craftsmanship, and the human touch that machines simply cannot replicate.

    If you’re looking for a knife with genuine character rather than perfect uniformity, handmade Japanese knives offer something truly unique.

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

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

  • Professional Choice | Why I Still Use Carbon Steel for Sashimi After 25 Years

    Professional Choice | Why I Still Use Carbon Steel for Sashimi After 25 Years

    Ishizuchi Kanamono Manufactory

    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.

    Why I Still Choose a Carbon Steel Sashimi Knife


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    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.

    ➡ Internal Link: 👉 Beginner’s Guide to Japanese Kitchen Knives

    Stainless Steel Is Better Than Many People Think


    180mm Santoku SG2 Rosewood Octagonal Handl

    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.

    The sharpness of the edge is far more important.

    ➡ Internal Link: 👉 Ultimate | The Pinnacle of Stainless Steel – 180mm SG2 Santoku with Rosewood Octagonal Handle

    Why I Use Stainless Steel for Onions and Tomatoes

    Kitchen knife

    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.

    Convenience matters in a professional kitchen.

    ➡ Internal Link: 👉 Why Do Japanese Knives Rust So Easily?

    Sharpness Is More Important Than Steel


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    After more than two decades in professional kitchens, I’ve learned one simple truth.

    A perfectly sharpened VG10 knife is far better than a dull carbon steel knife.

    Many people focus entirely on steel—Aogami, Shirogami, VG10, SG2, or Ginsan.

    But steel only gives a knife its potential.

    Sharpening determines how much of that potential you actually experience.

    Learning how to sharpen properly will improve your cooking far more than changing from one steel to another.

    ➡ Internal Link: 👉 Why Flattening Your Whetstone Matters

    My Advice After 25 Years

    VG10 & Aogami #2

    People often ask me which knife they should buy.

    My answer is always the same.

    If you enjoy traditional Japanese craftsmanship and don’t mind a little extra care, a carbon steel knife is incredibly satisfying to own.

    If you want outstanding performance with less maintenance, high-quality stainless steel is an excellent choice.

    Neither is wrong.

    In my own kitchen, I still use both.

    Carbon steel for sashimi.

    Stainless steel for much of my everyday preparation.

    Not because one is superior, but because each knife suits a different purpose.

    That, in my opinion, is what professional cooking is all about.

    ➡ Internal Link: 👉 The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    Final Thoughts

    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.

    👉 Explore more:
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  • The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    Why are Japanese knives so expensive?


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    .

    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.

    Why Are Japanese Knives So Expensive?

    Ishizuchi Kanamono Manufactory

    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.

    1. Japanese Knives Use High-Quality Steel

    Asaoya Yaichi

    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.

    ➡️ Read more: Carbon Steel vs Stainless Steel – Which Japanese Knife Is Right for You?

    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.

    ➡️Read more: Mass-Produced vs Hand-Forged Japanese Knives – What’s the Difference?

    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.

    ➡️ Read more: Why Do Japanese Knives Rust So Easily? (And Why That’s Not a Bad Thing)

    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.

    ➡️ Read more: Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan

    Are Expensive Japanese Knives Always Better?


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle
    A$270.00

    No.

    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.

    ➡️ New to Japanese knives? Read our: Beginner’s Guide to Japanese Kitchen Knives

    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.

    ➡️Read more: Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    It is the knife that suits your work, your cooking, your preferences, and your idea of value.

    A good Japanese knife should not be purchased simply because it is expensive.

    It should be purchased because, for the person using it, it is worth owning.

    Ready to experience the true value of handcrafted Japanese knives?

    ➡️ Explore our collection of authentic Tosa knives at Asaoya Yaichi and find the perfect knife for your kitchen.

  • 漆黒 Shikkoku | Where Deep Black Forging Creates a Masterpiece

    漆黒 Shikkoku | Where Deep Black Forging Creates a Masterpiece

    Kiritsuke Knife | 7 Powerful Reasons to Choose a 180mm Aogami #2 Kurouchi Kiritsuke Knife


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle
    A$560.00

    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.

    Why This Kiritsuke Knife Is Different

    The walnut octagonal handle

    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.

    Why I Prefer the Pointed Tip of a Kiritsuke Knife

    Banboo leaf cutting garnish

    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.

    Aogami #2 Steel Delivers Outstanding Performance

    Ishizuchi Kanamono Manufactory

    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


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle
    A$520.00

    This model is available in both 165mm and 180mm.

    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.

    Shikkoku — The Beauty of Deep Black

    Another 漆黒 | Sikkoku

    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.

    Explore the collection here:
    https://asaoyayaichi.com.au

    ➡ Read our Beginner’s Guide to Japanese Kitchen Knives

    ➡ Learn the Difference Between Carbon Steel and Stainless Steel

    ➡ Discover Why Kurouchi Knives Earned My Respect

    ➡Read: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    ➡ Forged Legacy | The 165mm Kiritsuke Thick Deba That Carries 400 Years of Tosa Craftsmanship

  • Forged Legacy | The 165mm Kiritsuke Thick Deba That Carries 400 Years of Tosa Craftsmanship

    Forged Legacy | The 165mm Kiritsuke Thick Deba That Carries 400 Years of Tosa Craftsmanship

    Some knives are designed to impress.

    Others are designed to work.


    165mm Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle
    A$480.00

    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.

    This isn’t a knife created to follow trends.

    It’s a knife created to continue a legacy.

    What Makes a Tosa Thick Deba Different?

    double-bevel edge

    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.

    Choosing the Right Size


    150mm Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle
    A$450.00

    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.

    Forged from Aogami #2 Steel


    Carbon Steel vs Stainless Steel 

    One of the greatest strengths of this knife is its Aogami #2 (Blue Steel #2) core.

    Among Japanese knife enthusiasts, Aogami #2 is respected for offering an outstanding balance of:

    • Exceptional sharpness
    • Excellent edge retention
    • Outstanding toughness
    • Easier sharpening than many modern powder steels

    Unlike stainless steel, Aogami #2 develops character over time.

    As you sharpen it, maintain it, and continue using it, the blade gradually tells the story of its owner.

    That relationship between knife and user is something many handcrafted Japanese knives share—but Tosa blacksmiths have preserved it for generations.

    The Beauty of Kurouchi

    The more I used traditional Tosa knives, the more I realised something.

    Many people first notice the black finish.

    Some even wonder why it isn’t polished.

    The answer lies in tradition.

    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.

    A Walnut Octagonal Handle Built for Control

    Japanese Knife Handles:
    Why the Handle Matters More Than You Think

    The walnut octagonal handle perfectly complements the blade.

    Walnut provides a warm, natural feel in the hand while remaining durable enough for everyday kitchen use.

    The octagonal shape allows comfortable control from multiple grip positions, whether you’re filleting fish, portioning meat, or performing detailed knife work.

    Combined with the balance of the thick deba blade, the knife feels remarkably secure despite its strength.

    Like the blade itself, the handle isn’t designed to attract attention—it is designed to feel natural after hours of use.

    More Than 400 Years of Tosa Craftsmanship

    Craftsmanship, Passed Down Since the Age of the Chösokabe Clan

    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.

    Why This Knife Represents the Spirit of Tosa

    Wabi-Sabi Vibes

    If someone asked me to choose a single knife that represents traditional Tosa craftsmanship, this would be one of the first I’d recommend.

    Its Kurouchi finish, durable Aogami #2 steel, practical double-bevel design, and handcrafted walnut octagonal handle embody everything I admire about Tosa knives.

    After more than 25 years working as a chef, I’ve learned that the best knives aren’t always the most decorative.

    They’re the ones you instinctively reach for every day because you trust them.

    That’s exactly how I feel about this Kiritsuke Thick Deba.

    It was built to work.

    It was built to last.

    And above all, it was built to carry forward a legacy that has endured for more than four centuries.

    Discover Authentic Tosa Knives

    Asaoya Yaichi

    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.

    🔪 https://www.asaoyayaichi.com.au

  • Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan

    Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan


    180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer
    A$680.00

    Some knives are designed simply to cut.

    Others carry the story of generations.

    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.

    A Tradition Forged During the Samurai Era


    Handcrafted farming tools from Tosa

    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.

    A Knife That Respects Tradition

    carbon steels

    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.

    A Modern Interpretation of Wabi-Sabi

    Green Micarta handle turquoise space

    While the blade reflects centuries of tradition, the handle introduces something refreshingly modern.

    The Green Micarta handle provides outstanding durability, excellent grip, and stability in busy kitchens.

    Between the blade and the handle sits a beautiful turquoise spacer.

    It is only a small detail.

    Yet it completely changes the personality of the knife.

    Instead of making the knife flashy, it creates a quiet contrast between traditional Japanese craftsmanship and contemporary materials.

    To me, that perfectly reflects the Japanese idea of wabi-sabi.

    Wabi-sabi is not about perfection.

    It is about appreciating balance.

    It is about respecting simplicity.

    It is about finding beauty that grows naturally with time.

    The carbon steel blade will slowly develop its own patina.

    The handle will gain its own character.

    Years from now, this knife will not look exactly as it does today.

    It will look even better because it will tell your own story.

    Why This Knife Impressed Me

    Wabi-Sabi

    I worked as a professional chef for more than 25 years.

    During that time, I have used knives from many famous makers, worked with numerous steels, and sharpened countless blades.

    Because of that experience, I have become difficult to impress.

    Many knives perform well.

    Many knives look beautiful.

    Very few make me stop and think,

    “This is something special.”

    This Santoku did.

    The balance feels natural.

    The blade has confidence without feeling heavy.

    The cutting performance is exactly what I expect from quality Aogami #2 steel.

    At the same time, every detail feels intentional.

    Nothing appears to have been added simply for decoration.

    Everything serves a purpose.

    As a chef, I appreciate that.

    As someone introducing authentic Japanese knives to Australia, I respect it even more.

    More Than Just a Kitchen Tool

    Monozukuri

    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.

    The Spirit of Tosa Lives On

    Chōsokabe Clan

    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.

    👉 Shop Japanese Knives
    https://www.asaoyayaichi.com.au

  • Sujihiki Knives | Discover the Appeal of Asaoya Yaichi’s Carefully Selected Sujihiki Knives

    Sujihiki Knives | Discover the Appeal of Asaoya Yaichi’s Carefully Selected Sujihiki Knives

    The Sujihiki Knives I Recommend for Sashimi

    Sashimi platter

    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.

    Why I Prefer a Sujihiki for Sashimi

    Ishizuchi Kanamono Manufactory

    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.

    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle
    A$270.00

    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.

    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany 
    A$360.00

    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.

    From My Own Experience

    Asaoya Yaichi

    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.

    Which Asaoya Yaichi Sujihiki Should You Choose?

    https://blog.asaoyayaichi.com.au/

    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.

    A Sujihiki Made for Real Use

    Asaoya Yaichi

    A Japanese knife should not only look beautiful.

    It should perform when you need it.

    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.

    Explore the collection at Asaoya Yaichi:

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • Why Do Japanese Knives Rust So Easily? (And Why That’s Not a Bad Thing)

    Why Do Japanese Knives Rust So Easily? (And Why That’s Not a Bad Thing)

    Ishizuchi Kanamono Manufactory

    One of the most common questions I hear is:

    “Why does my Japanese knife rust so easily?”

    It’s a fair question. After all, many people expect an expensive knife to stay shiny and rust-free forever.

    But with traditional Japanese knives, rust isn’t a sign of poor quality. In many cases, it’s actually a sign of what makes the knife special.

    Why Carbon Steel Rusts

    Asaoya Yaichi

    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.

    Rust Doesn’t Mean a Bad Knife


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Many of Japan’s finest kitchen knives are made from carbon steel.

    Professional chefs continue to choose them because they value cutting performance over convenience.

    A little extra care is a small price to pay for a knife that delivers incredible sharpness and can last for decades.

    How to Prevent Rust

    Knife Care

    Keeping a carbon steel knife in great condition is simple.

    • Wash it soon after use.
    • Dry it thoroughly with a clean towel.
    • Never leave it soaking in water.
    • Be extra careful after cutting acidic foods such as lemons, limes, or tomatoes.
    Tsubaki Oil
    • 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.

    Prevention Is Better Than Restoration


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    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.

    Final Thoughts


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

    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.

    Explore our collection at:

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • The Biggest Myth About Japanese Knives: What 25 Years as a Chef Taught Me

    The Biggest Myth About Japanese Knives: What 25 Years as a Chef Taught Me


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    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.

    The biggest problem isn’t the knives themselves.

    It’s the myths surrounding them.

    Let’s look at the ones I hear most often.

    Myth 1 – They’re Too Difficult to Maintain

    https://ishizuchiknives.com

    Many people believe owning a Japanese knife means spending hours sharpening and maintaining it.

    In reality, good habits matter far more than constant sharpening.

    Simply washing, drying, and storing your knife properly after each use will prevent most problems.

    I don’t sharpen my knives every day—and neither do most professional chefs.

    Japanese knives aren’t difficult to own.

    They simply reward good habits.

    Myth 2 – They Rust Instantly

    Knife Care

    Yes, carbon steel can rust.

    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.

    Looking for Your First Japanese Knife?

    Asaoya Yaichi look

    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.

    👉 https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • Carbon Steel vs Stainless Steel: Which Japanese Knife Is Right for You?

    Carbon Steel vs Stainless Steel: Which Japanese Knife Is Right for You?

    Introduction

    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.

    Carbon Steel Knives


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

    For generations, carbon steel has been the preferred choice of many professional chefs and traditional Japanese blacksmiths.

    Why?

    Because few materials can match its cutting performance.

    Carbon steel takes an incredibly sharp edge, is easy to sharpen, and provides a cutting feel that many chefs simply love.

    Advantages of Carbon Steel

    • Exceptional sharpness
    • Excellent edge retention
    • Easy to sharpen
    • Traditional choice among professional chefs
    • Ideal for mirror polishing and traditional Japanese finishes

    Things to Consider

    Carbon steel does require care.

    If left wet after use, it can rust. Drying the blade immediately and performing occasional maintenance are simply part of owning a carbon steel knife.

    Many chefs don’t see this as a disadvantage—they see it as part of the relationship between the knife and its owner.

    Stainless Steel Knives


    180mm Santoku SG2 Rosewood Octagonal Handle

    Modern stainless steels have come a long way.

    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


    210mm Sujihiki Aogami #2 Kurouchi Magnolia はHandle

    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.

    Browse our collection:

    👉 https://www.asaoyayaichi.com.au

    You may also enjoy these guides:

    Each article is written from my own experience as a chef with more than 25 years of working in professional kitchens across Japan and Australia.

    Thank you for reading, and I hope this guide helps you choose the Japanese knife that’s right for you.

    Bringing Authenticity to You.