Asaoya Yaichi

タグ: Chef’s Choice

  • Japanese Knife for Home Cooking: 5 Great Reasons to Love Your Favourite Knife

    Japanese Knife for Home Cooking: 5 Great Reasons to Love Your Favourite Knife


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

    There is something special about cooking with a knife you genuinely enjoy using.

    It does not have to be the most expensive knife in the world, and you certainly do not need to be a professional chef to appreciate it. Sometimes, simply having a well-made knife that feels comfortable in your hand can change the way you approach everyday cooking.

    After more than 25 years working in professional kitchens, I have come to appreciate that a good knife is about much more than sharpness. It is about comfort, confidence and the enjoyment of preparing food.

    At Asaoya Yaichi, this is the idea behind our philosophy:

    Best Knife. Best Cook.

    Whether you are preparing a simple dinner or trying something new, here are five reasons why choosing the right Japanese knife for home cooking can make a real difference.

    1. A Japanese Knife for Home Cooking Makes Preparation More Enjoyable

    Ishizuchi Kanamono Manufactory

    For many people, preparing ingredients is simply something that needs to be done before the actual cooking begins.

    But I have always felt that preparation is an important part of the cooking experience.

    The feeling of a sharp blade passing smoothly through vegetables, the sound of chopping on a wooden board and the satisfaction of making clean, precise cuts can all make time in the kitchen more enjoyable.

    A good Japanese knife does not magically improve your cooking skills. However, when a knife feels comfortable and performs well, even simple tasks can become more satisfying.

    You may find yourself enjoying the preparation just as much as the finished meal.

    And when you enjoy cooking, you naturally want to do it more often.

    2. A Sharp Knife Can Make Everyday Cooking Easier


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    One of the most noticeable differences between a well-maintained Japanese knife and an ordinary dull kitchen knife is how much effort is required to cut ingredients.

    A sharp blade moves through food with less resistance, making many everyday tasks feel easier.

    Whether you are slicing tomatoes, chopping onions or preparing chicken, a sharp knife allows you to work more smoothly and with greater control.

    Of course, sharpness alone does not determine the quality of a knife. Blade geometry, balance, weight and how the handle feels in your hand are equally important.

    A knife that suits the person using it will often be more enjoyable than one chosen simply because it is expensive.

    For anyone considering a Japanese knife for home cooking, I believe comfort and practicality should always come first.

    3. You Do Not Need a Large Collection of Japanese Knives


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Japanese knives are available in many different shapes, sizes and steel types.

    For someone discovering Japanese knives for the first time, the variety can seem overwhelming.

    But the good news is that most home cooks do not need a large collection.

    A well-chosen Gyuto or Santoku can handle the majority of everyday kitchen tasks.

    A Gyuto is an excellent all-round knife, suitable for preparing meat, fish and vegetables. Its versatility makes it a popular choice for both professional chefs and home cooks.

    A Santoku is another practical option, particularly for people who prefer a slightly shorter blade.

    Both styles can be excellent choices, depending on your cooking habits and personal preferences.

    If you are unsure where to begin, our article on choosing your first Japanese knife can help you understand what to look for.

    The goal should not be to own as many knives as possible.

    It should be to find one that you genuinely enjoy reaching for every day.

    4. Simple Cooking Is Often the Most Rewarding

    @asaoyayaichi

    Good cooking does not always require complicated techniques or expensive ingredients.

    In fact, some of my favourite dishes are incredibly simple.

    Take Shio Koji Chicken, for example.

    Shio koji is a traditional Japanese fermented seasoning made from rice koji, salt and water. It adds a gentle savoury flavour and helps tenderise meat.

    Preparing chicken with shio koji is straightforward. With a little time to marinate and a simple cooking method, you can create something delicious without spending hours in the kitchen.

    Fresh vegetables and a few carefully prepared accompaniments are often all you need to complete the meal.

    This is the kind of everyday cooking I want to encourage.

    You do not need professional equipment or advanced techniques to make good food at home.

    But having a knife that you enjoy using can make the preparation more comfortable and satisfying.

    That is why I believe a good Japanese knife belongs in an everyday kitchen, not just a professional restaurant.

    5. A Good Japanese Knife Can Become a Long-Term Companion


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    A quality Japanese knife is not something you should need to replace every year.

    With proper care and maintenance, a well-made knife can remain part of your kitchen for many years.

    Different steels offer different characteristics. Some are easier to maintain, while others appeal to people who enjoy sharpening and caring for traditional carbon steel blades.

    There is no single steel or knife that is perfect for everyone.

    The best choice depends on how you cook, how much maintenance you are comfortable with and what you personally enjoy.

    At Asaoya Yaichi, we carefully select Japanese knives with an emphasis on craftsmanship, materials and long-term value.

    We believe a good knife should be something you look forward to using, rather than simply another kitchen tool stored in a drawer.

    If you would like to understand more about the differences between Japanese knife steels, our guide to Japanese knife steel is a useful place to start.

    Best Knife. Best Cook. — Enjoy the Process

    After spending so many years in professional kitchens, one thing has become clear to me.

    Cooking is not only about the finished dish.

    It is also about everything that happens along the way.

    Choosing ingredients, preparing vegetables, slicing meat and putting together a meal are all part of the experience.

    A good knife cannot replace knowledge, practice or creativity.

    But it can make those everyday moments more enjoyable.

    That is what Best Knife. Best Cook. means to me.

    It is not about owning the most expensive equipment or trying to cook like a professional chef.

    It is about enjoying the food you prepare and appreciating the tools that help you create it.

    Discover Japanese Knives Australia with Asaoya Yaichi


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    If you are looking for a Japanese knife for home cooking, Asaoya Yaichi offers a carefully selected range of authentic Japanese kitchen knives in Australia.

    From versatile Gyuto and Santoku knives to traditional Japanese blades, our collection is chosen with an appreciation for craftsmanship, performance and long-term value.

    Whether you are preparing a simple weeknight dinner or exploring new Japanese flavours, we hope you find a knife that makes cooking something to look forward to.

    You do not need complicated recipes to enjoy good food.

    Sometimes, all you need is fresh ingredients, a little inspiration and a knife you love using.

    Best Knife. Best Cook.

    Explore our collection of Japanese kitchen knives at Asaoya Yaichi and discover the pleasure of cooking with a knife that feels right for you.

    Find Your Favourite Japanese Knife at Asaoya Yaichi

    Ready to make everyday cooking more enjoyable?

    Discover our carefully selected range of authentic Japanese knives, imported directly from Japan and available across Australia.

    Whether you’re looking for your first Japanese knife or something special for your kitchen, we hope you’ll find a blade you love using.

    🔪 Explore Japanese Knives at Asaoya Yaichi

    Best Knife. Best Cook.

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Nakiri vs Santoku: 3 Essential Lessons from My Kitchen

    Nakiri vs Santoku: 3 Essential Lessons from My Kitchen


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

    Nakiri vs Santoku is a comparison I think about differently after more than 25 years as a professional chef. Both cut vegetables. I notice the difference when I want a straight line or turn a daikon for katsuramuki. Then the edge shape becomes something I can feel. The same vegetable can make two knives feel surprisingly different in my hands when the goal is a precise shape rather than speed.

    If you are looking at Japanese knives in Australia, you can explore the knives I have selected for Asaoya Yaichi here: https://asaoyayaichi.com.au. Before choosing a shape, I would think about the work you actually do on your cutting board.

    Nakiri vs Santoku: Straight Cuts on the Board


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    When I cut a vegetable into neat rectangular strips, a nakiri’s relatively straight edge gives me a clear line to follow. I can use a controlled push cut and watch where the edge meets the board. With short, rectangular pieces, even a slight change in the direction of a cut is easy to see. I find myself paying attention to the line all the way through the vegetable.

    A santoku can certainly make the same cuts. I have used santoku knives for vegetable preparation throughout my career. But some curve more toward the tip, and I may adjust my motion to keep a series of cuts consistent.

    The knife does not make the strips straight by itself. My preparation, grip, sharpening and cutting technique matter too. Still, that straight edge is why I might choose a nakiri when a tidy result matters.

    👉 Read my beginner’s guide to choosing a Japanese knife.⁠

    Blade thickness also changes how a knife moves through a vegetable. A straight outline alone cannot tell me whether a particular knife will feel good in use.

    👉 See what I learned about Japanese knife thickness.⁠

    Katsuramuki Makes Me Notice the Blade Shape

    Nakiri vs Santoku for Katsuramuki


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Katsuramuki means turning a vegetable, often a daikon, while peeling off a long, thin sheet. I watch the edge, turn the vegetable and try to keep an even thickness. It demands control.

    In my experience, the straighter edge of a nakiri is easier to follow during this work. When I use a more curved section of a santoku, the peel can start to wander or curve away from the line I want. That is the practical difference I feel. Once a long peel starts moving away from my intended line, correcting it without breaking the sheet becomes difficult. A santoku can still do katsuramuki.

    In fact, the straighter section near the heel of some santoku knives can also be used for peeling. The result depends on the individual knife and the way it is handled. For traditional, highly refined vegetable work, a single-bevel usuba is another specialised choice. A nakiri is generally double bevel, so I would not present it as a substitute for every technique an usuba is designed to perform.

    👉 Read my guide to single and double bevel Japanese knives.⁠

    Nakiri vs Santoku When There Is Room for Only One


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

    The straight edge has a real purpose, but a kitchen does not consist of daikon and rectangular vegetable cuts alone. I might prepare onions and greens, then portion boneless meat or fish for the same meal. A santoku makes sense for that changing workload. Its pointed tip helps with some detail work, while the blade moves between ingredients.

    If someone in Australia asked me to recommend just one Japanese knife for everyday home cooking, I would usually start by discussing a santoku or a gyuto. The choice depends on board space, ingredients and cutting style. A nakiri becomes more interesting when vegetable preparation is a regular part of their cooking and they value the way its straight edge behaves.

    👉 Read my Santoku vs Gyuto comparison for another everyday-knife decision.⁠

    I notice the nakiri’s advantage when making straight strips or holding a line during katsuramuki. Someone preparing a wide range of meals may value the santoku’s flexibility more. The name of the knife alone cannot tell me which one belongs in a particular kitchen. I also consider the actual blade, its weight and the person holding it.

    That is how I would choose between them: by the cut in front of me, not by a label on the knife. If you are still weighing up different shapes, I have written more about the knives I would choose for Australian kitchens.

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

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

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

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

    ——————————————-—

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Chanoyu Goldcoast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

    Asaoya Yaichi

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

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

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

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

    Japanese Knives Australia: My First Choice Would Be Ginsan Nashiji


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

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

    Japanese Knives Australia and the Practical Appeal of VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

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

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

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

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

    My Personal Choice: Aogami #2 with Turquoise


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

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

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

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

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

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

    The 180mm Kurouchi Kiritsuke Is Still Hard to Beat


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

    Japanese Knives Australia: Building a More Complete Professional Range

    Ishizuchi Kanamono Manufactory

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

    But I do not consider the collection finished.

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

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

    That principle will continue to guide how Asaoya Yaichi grows.

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

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

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

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

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

    Asaoya Yaichi

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

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

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

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

    👉 https://asaoyayaichi.com.au

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


    Ishizuchi Kanamono Manufactory 

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

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

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

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

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

    My Own Mistake With Camellia Oil for Japanese Knives


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

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

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

    Then I forgot about it.

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

    That experience stayed in my mind.

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

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

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

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

    Camellia Oil for Japanese Knives Should Be a Thin Protective Layer


    About Tosa Knives

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

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

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

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

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

    Why I Chose Kurobara Hamono Tsubaki


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

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

    Good Knife Care Is About Understanding Your Knife


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

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

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

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

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

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

    A New Knife-Care Product Coming to Asaoya Yaichi

    Asaoya Yaichi

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

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

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

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

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

    But what if I could keep only one?

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

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

    That is what I would want from my only knife.

    Why I Would Choose a 180mm Japanese Knife for Chefs


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

    The Kiritsuke Tip Changes What One Knife Can Do


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

    Can This Japanese Knife for Chefs Handle Sashimi?

    Asaoya Yaichi

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

    However, again, we are choosing only one knife.

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

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

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

    Why the Pointed Tip Also Works Well With Meat

    The same characteristic becomes useful when preparing meat.

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

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

    This is exactly why choosing one knife changes the decision.

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

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

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

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

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

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

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

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

    My One Japanese Knife After 25 Years as a Chef

    Ishizuchi Kurouchi Kurisuke

    So my choice is simple: a 180mm Kiritsuke.

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

    Would it always be the perfect knife?

    No.

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

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

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

    It’s the one that lets you keep cooking.

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

  • Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Kurouchi Japanese Knives have a distinctive appearance that is immediately recognisable. The dark, almost unfinished-looking surface left from the forging process gives each knife a character very different from a polished blade.

    But I have to admit something.

    I have used Kurouchi knives for years, but I have never been someone who believes every knife has to be Kurouchi. I like them, I use them, and I appreciate the traditional appearance — but my relationship with Kurouchi has been a little more complicated than that.

    In fact, many years ago, I completely removed the Kurouchi finish from one of my knives.

    Looking back now, I probably wouldn’t do it the same way again.

    What Are Kurouchi Japanese Knives?

    Ishizuchi Kanamono Manufactory

    The word Kurouchi (黒打ち) literally refers to the black finish commonly seen on traditionally forged Japanese knives. Rather than polishing the entire surface of the blade, part of the dark forge scale is intentionally left on the knife.

    This gives Kurouchi Japanese Knives their rustic and unmistakably handmade appearance.

    For me, though, the interesting part of Kurouchi isn’t simply how it looks when the knife is new. It is what happens after you actually start using it.

    A handmade knife doesn’t stay frozen in the condition in which you bought it. Scratches appear. The blade gets sharpened. Carbon steel develops patina. Handles change with use. And the Kurouchi finish itself can slowly wear and change.

    That is part of owning and using a handmade Japanese knife.

    👉 Related story: Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same

    The Time I Removed All the Kurouchi


    The Sujihiki I Removed the Kurouchi From

    Years ago, I was given a Kurouchi sujihiki.

    At the time, I had become slightly obsessed with mirror polishing knives. I enjoyed taking a blade and seeing just how clean and reflective I could make the surface.

    So one day I had an idea.

    Why not remove the black finish?

    I took the knife to the whetstones and gradually removed all of the Kurouchi.

    Every bit of it.

    At the time, I was happy with what I had done. I wanted a polished knife, so I made it polished.

    But today, I see that knife differently.

    If I were doing the same project now, I would probably leave the black Kurouchi finish above the bevel and polish the exposed steel below it to a mirror finish.

    The contrast between deep black Kurouchi and bright polished steel would probably look much better.

    More importantly, it would preserve part of the original character of the knife.

    Sometimes you only learn what you like after doing something the other way first.

    👉 Related story: 漆黒 Shikkoku | Where Deep Black Forging Creates a Masterpiece

    Kurouchi Japanese Knives Change With You

    This is something I think buyers should understand before choosing Kurouchi Japanese Knives.

    They change.

    The black finish can gradually wear. Areas that receive more contact may look different from areas that receive less. The appearance may become less uniform than when the knife was brand new.

    Whether that is good or bad depends entirely on the person holding the knife.

    Personally, I am fine with it.

    If a knife changes because I have cooked thousands of meals with it, sharpened it countless times and used it every day, I don’t necessarily see those changes as damage.

    They are part of the knife.

    It is similar to the way I think about patina on carbon steel. Some people want to remove every mark immediately. Others enjoy watching the blade develop its own appearance through use.

    Neither person is necessarily wrong.

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

    Kurouchi Is Probably Not for Everyone

    His Knife

    There is another side to this.

    I previously wrote about a chef I knew who loved keeping his knives absolutely spotless. Even a small amount of cloudiness on the blade could bother him.

    There is nothing wrong with that.

    Some people simply love a perfectly polished Japanese knife.

    For someone like that, a Kurouchi knife may not be the best choice.

    If you expect your knife to look exactly the same after years of professional use as it did on the day you opened the box, the natural changes of a Kurouchi finish could become frustrating.

    This is why I don’t think there is one “best” Japanese knife finish.

    The right knife depends on the person.

    Some people love mirror polishing. Some love Nashiji. Some love Damascus patterns. Others want the rustic appearance of Kurouchi.

    The important thing is understanding what you are buying and choosing something that suits the way you see your tools.

    👉 Related story: The True Value of Japanese Knives | 7 Reasons

    Why I See Kurouchi Differently Today


    Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle

    After more than 25 years working as a chef in Japan and Australia, my relationship with knives has changed.

    When I was younger, I sometimes wanted a knife to look perfect.

    Today, I am much more interested in what happens after years of actually using it.

    A scratch doesn’t automatically bother me. A developing patina doesn’t necessarily need to disappear. A handle that has changed slightly through years of work can remind me how much that knife has been used.

    And if the Kurouchi finish slowly changes, I can accept that too.

    Perhaps that is why I now look back at the sujihiki I completely polished and think I would do things differently today.

    I don’t regret experimenting with it. In fact, I’m glad I did.

    It taught me something.

    A handmade Japanese knife doesn’t always need to be improved, corrected or returned to perfection. Sometimes the changes that happen through use are exactly what give the knife its character.

    👉 Related story: 切味 Kireaji | 7 Truths About the Feel of Sharpness

    Kurouchi Japanese Knives Are Made to Be Used


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    For me, this is ultimately the attraction of Kurouchi Japanese Knives.

    Not because Kurouchi is better than every other finish.

    Not because every chef should own one.

    And certainly not because a Kurouchi knife will remain perfectly black forever.

    I like the fact that it can change.

    If the black finish wears in a way that I like, great. If it develops differently from what I imagined, I can still see that as part of the knife’s story.

    That attitude won’t suit everyone.

    And that’s okay.

    A Japanese knife is a personal tool. After years of sharpening, cooking and caring for it, it becomes different from the knife that originally arrived from the blacksmith.

    Maybe that is something worth appreciating rather than preventing.

    After all, I once removed every trace of Kurouchi from a knife because I thought polished steel looked better.

    Today?

    I’d probably leave some of that black behind.

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  • 一目惚れ Hitomebore | 7 Powerful Reasons to Fall in Love With a Japanese Knife

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


    Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I sell Japanese knives for a living. The problem is, sometimes I don’t want to sell them.

    Right now, there is one Japanese knife in the Asaoya Yaichi collection that I keep looking at and thinking, “Maybe I should keep this one for myself.”

    It is an Aogami #2 knife with a polished blade, a green Micarta handle and a beautiful turquoise accent.

    I originally selected it to sell.

    That was the plan, anyway.

    A Japanese Knife Is More Than Its Specifications


    180mm Santoku SG2 Rosewood Octagonal Handle

    After more than 25 years working as a professional chef in Japan and Australia, I have used many Japanese knives. But honestly, I have never chosen a knife by specifications alone.

    Of course, steel matters. Hardness matters. Blade shape, handle, balance and craftsmanship matter too.

    Over the years, I have developed my own preferences. I personally like Aogami steels, for example. From my experience, I find them relatively easy to sharpen and enjoyable to use.

    But there is another side to choosing a Japanese knife that is much harder to put into numbers.

    Sometimes, you simply see a knife and think:

    “That’s the one.”

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

    The Japanese Knife That Caught My Eye


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

    That is exactly what happened with this Aogami #2 knife.

    I like the polished blade because it does not immediately have the rustic appearance many people associate with carbon steel. Underneath that clean finish, however, is Aogami #2 — a steel I already know and like.

    Then there is the handle.

    Samurai Century

    The green Micarta gives it a modern appearance, while the turquoise band adds something completely different.

    To my eyes, there is even a little Wabi-Sabi in that turquoise detail. It is unusual without being too flashy, and it gives the knife its own character.

    I have plenty of knives around me.

    But I keep looking at this one.

    That probably says something.

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

    Choosing Japanese Knives for Asaoya Yaichi

    Ishizuchi Kanamono Manufactory

    There is also a reason this story matters to me as the person behind Asaoya Yaichi.

    When you buy a Japanese knife online, you cannot physically pick up every knife before making your decision.

    I understand that.

    That is why I believe the selection before a knife appears in the store is important.

    I have spent more than 25 years using knives in professional kitchens. When selecting knives for Asaoya Yaichi, I want to actually see them, hold them and look closely at their quality, construction and overall feel.

    I do not choose knives simply because a specification sheet looks impressive.

    I want to offer knives that I would be happy to own myself.

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

    Quality Still Matters


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Love at first sight is not enough by itself.

    A Japanese knife is still a working tool.

    I do not believe an expensive knife is automatically perfect for everyone, but I do believe good materials, skilled craftsmanship and careful finishing have real value.

    Very cheap knives can do a job, but there are usually compromises somewhere.

    A quality knife can also change the way you treat it. When you own something you genuinely value, you tend to clean it carefully, sharpen it properly and want to keep it for many years.

    👉 INTERNAL LINK: The True Value of Japanese Knives | 7 Reasons

    Sometimes a Japanese Knife Just Speaks to You


    Black & Red Octagonal Handle

    We can talk about steel, hardness and blade geometry all day.

    Those things are important, and I think anyone buying a Japanese knife should understand the basics.

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

    But I also think it is perfectly fine to choose a knife because something about it simply catches your eye.

    For me, it is this one.

    I like the Aogami #2 steel.

    I like the polished blade.

    And I love that turquoise detail.

    I selected this knife for Asaoya Yaichi because I thought it was something worth offering to our customers.

    The only problem is that I may have selected it a little too well.

    Now I want it for myself.

    Maybe that is Hitomebore — love at first sight.

    And sometimes, that is all it takes for a Japanese knife to become special.

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