If you’re looking to buy Japanese knives in Australia, you’ve probably noticed there’s no shortage of places selling them these days. From specialist knife shops to large kitchenware retailers, there are plenty of options.
But where a knife comes from, how it reaches Australia, and who’s choosing what goes on the shelves can make a difference.
At Asaoya Yaichi, we import our Japanese knives directly from Ishizuchi Kanamono Seisakusho in Kochi, Japan. We also operate primarily online, keeping our running costs down so we can offer quality knives at competitive prices.
We’re currently running our Christmas Sale, with selected knives available at reduced prices. If you’ve been considering buying a Japanese knife, it’s worth having a look.
When you buy an imported product, you’re not just paying for the product itself. You’re also paying for everything involved in getting it from the manufacturer to the customer.
Depending on the supply chain, a knife might pass through several businesses before reaching a retail shop. Each stage can add costs.
We take a more direct approach.
By sourcing our knives directly from Ishizuchi Kanamono Seisakusho, we avoid unnecessary intermediaries and maintain a direct relationship with our supplier in Japan.
That relationship matters to me because I want to know where our knives come from and have confidence in the products we’re selling.
It also gives us greater control over how we source our knives and what we choose to offer Australian customers.
Why Selling Japanese Knives Australia Online Makes Sense
Running a physical shop comes with considerable expenses. There’s rent, electricity, shop fittings, staffing and the everyday costs of keeping the doors open.
Those expenses eventually have to be covered by the business.
At Asaoya Yaichi, we’ve chosen a different approach.
We don’t operate a traditional retail shop. Instead, we focus on selling online, which allows us to keep our overheads relatively low.
Combined with direct importing, this gives us the opportunity to offer prices we’re confident are competitive in the Australian market.
We’re not trying to claim that every knife we sell is the cheapest available. That’s not the point.
What matters is giving customers access to well-made Japanese knives at fair prices, without adding costs that don’t need to be there.
For anyone comparing Japanese knives in Australia, I think that’s worth considering.
Choosing Japanese Knives After 25 Years in Professional Kitchens
I’ve spent more than 25 years working in professional kitchens, and one thing I’ve learnt is that an expensive knife isn’t necessarily the right knife.
I’ve used different knives over the years, and I’ve developed my own preferences about what works well in a busy kitchen.
A knife needs to feel comfortable, hold a useful edge and suit the work you’re doing.
There’s little point spending hundreds of dollars on something that looks impressive but doesn’t feel right when you actually use it.
That’s the experience I bring to Asaoya Yaichi.
I’m interested in knives that offer a sensible balance of performance, quality and price.
Whether someone is cooking at home or working professionally, I want them to feel they’ve bought something they’ll enjoy using for years.
Steel is another consideration. Different steels offer different combinations of edge retention, sharpening characteristics and maintenance requirements.
If you’re shopping for Japanese knives in Australia, take your time comparing what’s available.
Think about the type of cooking you do, the size of knife you’re comfortable with and how much maintenance you’re prepared to give it.
And consider the business you’re buying from.
At Asaoya Yaichi, we’re proud to offer Japanese knives sourced directly from Japan, selected with practical kitchen experience and priced with our customers in mind.
Our Christmas Sale is currently underway, with discounts on selected knives while existing stock lasts.
If you’ve been thinking about upgrading your kitchen knife or buying one as a gift, now is a good time to explore the range.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
I have worked as a professional chef for more than 25 years, including over 17 years in Australia.
Japanese knives have always been part of my everyday working life. I use them to prepare fish, slice sashimi and handle countless ingredients.
But recently, while running my Japanese knife business, Asaoya Yaichi, a question came to mind.
Why are Japanese knives so popular around the world?
I know how they perform. I know how they feel in my hands. But I realised I had never seriously investigated why they had become so highly regarded internationally.
So I decided to look into it.
If you are interested in experiencing Japanese craftsmanship yourself, now is a great time to explore our collection of Japanese knives in Australia.
Before exploring Japan, I wanted to understand the competition.
Germany has Solingen, one of the world’s most famous centres of blade manufacturing. Brands such as Wüsthof and Zwilling have established international reputations for producing dependable kitchen knives.
France has Thiers, a historic centre of cutlery production. Switzerland is home to Victorinox, whose practical kitchen knives are widely used in professional and domestic kitchens.
These countries have centuries of manufacturing experience. Their knives are respected for good reasons.
Traditional German-style chef’s knives generally prioritise durability, versatility and ease of maintenance. Many Japanese knives place greater emphasis on fine cutting performance and specialised blade geometry.
Neither approach is automatically superior.
This made my original question even more interesting.
If excellent knives already existed around the world, what made Japanese knives stand out?
2. Japanese Knife Craftsmanship Has a Remarkable History
Japan’s reputation for blade making did not begin with modern kitchen knives.
Regions such as Seki and Sakai developed sophisticated metalworking traditions over centuries.
Seki became famous for sword production, while Sakai developed a particularly strong reputation for traditional kitchen knives.
As Japanese society changed and demand for swords declined, blade-making skills continued through the production of practical cutting tools.
However, Japanese kitchen knives are not simply miniature Japanese swords. Their development also reflects regional industries, cooking traditions and specialised manufacturing techniques.
What impressed me most was how these skills survived generations of technological and cultural change.
Even today, traditional craftsmanship remains an important part of Japan’s knife-making identity.
Another important discovery was the relationship between Japanese food and Japanese knives.
As sushi and Japanese cuisine spread internationally, more people became familiar with Japanese cooking techniques.
Traditional Japanese knives were designed around particular tasks.
A Yanagiba creates long, clean slices of sashimi. A Deba is designed for preparing fish. An Usuba supports precise vegetable preparation.
These designs reflect the importance of presentation, texture and precision in Japanese cooking.
In 2013, UNESCO recognised washoku, traditional Japanese dietary cultures, as Intangible Cultural Heritage.
That recognition did not create the international popularity of Japanese cuisine, but it demonstrated how significant Japanese food culture had become.
I believe the global growth of Japanese restaurants helped introduce many overseas chefs to Japanese cutting techniques and the knives associated with them.
4. Japanese Knives Offer a Different Cutting Experience
After researching the history, I returned to something I understand personally: cutting performance.
Many Japanese knives use relatively hard steels and thin blade geometries, allowing them to take fine cutting edges.
This can produce an exceptionally smooth cutting experience, particularly when preparing delicate ingredients.
However, harder steel does not automatically mean a better knife.
Blade geometry, heat treatment, sharpening and maintenance all influence performance.
A poorly maintained expensive Japanese knife can perform worse than a properly sharpened, affordable Western knife.
I have experienced this throughout my career.
For sashimi, I personally enjoy the cutting feel of carbon steel. Yet I regularly use stainless steel knives professionally because they offer practical advantages during busy service.
The best knife is not necessarily the hardest or most expensive.
It is the knife that performs the job you need it to do.
After researching the subject, I no longer believe there is one simple explanation.
Japanese knives became internationally recognised through a combination of traditional craftsmanship, distinctive cutting performance, specialised cooking techniques and the worldwide growth of Japanese cuisine.
Their ability to adapt to modern kitchens has helped maintain that appeal.
But I also believe something else matters.
A well-made Japanese knife can make everyday preparation genuinely enjoyable.
After more than 25 years in professional kitchens, that feeling still matters to me.
I would never claim every Japanese knife is better than every German, French or Swiss knife.
However, I understand why so many cooks become fascinated with Japanese knives once they experience a well-made example.
That combination of performance, craftsmanship and character is what makes Japanese knives special to me.
For anyone exploring Japanese knives in Australia, there is an increasing range of options, from traditional carbon steel to modern stainless steel designs.
At Asaoya Yaichi, we introduce carefully selected Japanese knives, including blades produced in Tosa, Japan.
And perhaps that is the most interesting conclusion of all.
Japanese knives became popular worldwide not because other countries failed to make excellent knives, but because Japan developed its own distinctive approach to cutting.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
Christmas is approaching, and finding the perfect gift for someone special is not always easy.
A Japanese knife can make a wonderful Christmas present. It is not simply a kitchen tool, but something that can be used, appreciated, and treasured for many years.
After more than 25 years working as a professional chef, I have used many different Japanese knives. Some have impressed me with their cutting performance, others with their craftsmanship, and some simply because they are beautiful to look at.
Today, I would like to introduce five Japanese knives from Asaoya Yaichi that I personally recommend as Christmas gifts.
These are not necessarily the five most expensive knives in our collection. They are five choices I genuinely believe would make wonderful presents.
Of course, choosing a knife for someone else is not always straightforward. Everyone has different cooking habits, preferences, and levels of experience.
That is why I have considered not only appearance but also practicality, maintenance, and the type of person who might enjoy each knife.
Our limited-time Christmas Sale begins on Wednesday, 14 October 2026, at 12:00 AM (Queensland time), so this is also a good opportunity to introduce some of the knives available at Asaoya Yaichi.
My first recommendation is one of the most beautiful knives in our collection.
The 180mm Santoku VG10N 33 Layer Damascus features an elegant Damascus blade and a distinctive green marble-style handle decorated with a colourful spacer.
What makes this series particularly special is its limited availability.
Our supplier, Ishizuchi Kanamono Seisakusho, receives only small quantities from the blacksmith responsible for producing these knives.
At Asaoya Yaichi, we currently have four different variations available, featuring red, orange, yellow, and blue spacers.
We have only one knife available in each colour.
The 180mm Santoku is also a practical choice for everyday cooking.
Personally, I believe 180mm is a very comfortable size for home kitchens. It is long enough for most everyday preparation while remaining manageable for people who may find a larger Gyuto slightly intimidating.
Vegetables, meat, and fish can all be prepared comfortably with this type of knife.
Another advantage is the VG10N stainless steel blade. Compared with traditional carbon steel, it is relatively easy to maintain because of its corrosion resistance.
Of course, even stainless steel knives should always be cleaned and dried properly.
For someone who enjoys cooking and appreciates beautiful kitchen tools, I believe this would make an exceptional Christmas present.
Personally, I find the combination of the Damascus blade and colourful handle particularly attractive.
It is certainly one of my favourites.
Japanese Knife Christmas Gift No. 2 — 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer
My second recommendation has a completely different character.
This 180mm Santoku features Aogami #2 carbon steel, a beautiful green Micarta handle, and a striking turquoise spacer.
Like my first recommendation, this knife comes from a blacksmith whose work is available only in limited quantities through our supplier.
Personally, I find the combination of the deep green handle and turquoise spacer particularly beautiful.
There is something about its appearance that reminds me of the Japanese aesthetic of wabi-sabi, an appreciation of simplicity, character, and understated beauty.
However, the real attraction of this knife is not just its appearance.
Aogami #2 is a traditional Japanese carbon steel appreciated for its cutting performance and sharpening characteristics.
Over the years, I have used several different carbon steel knives in professional kitchens, and I still enjoy the feeling of a well-maintained carbon steel edge.
There is something satisfying about using a knife that requires a little care but rewards that attention with excellent cutting performance.
However, carbon steel is not necessarily the best choice for everyone.
Unlike stainless steel, Aogami #2 can develop patina and rust if it is left wet or poorly maintained.
For that reason, I would recommend this knife to someone who already understands basic knife maintenance or genuinely enjoys looking after their kitchen tools.
If you are interested in learning more about the differences between Japanese knife steels, I have discussed this subject in my article about Japanese Knife Steel.
For the right person, this knife offers a wonderful combination of traditional Japanese steel and contemporary design.
Japanese Knife Christmas Gift No. 3 — VG10 Polished Hammered 67 Layer Damascus Green Handle Series
My third recommendation is particularly interesting because it offers the opportunity to create a matching knife set.
This beautiful VG10 series features a polished hammered finish, 67-layer Damascus construction, and elegant green handles.
At Asaoya Yaichi, we offer three different knives from this collection: a 180mm Santoku, a 210mm Gyuto, and a 135mm Petty.
All three are attractive knives individually, but I think they become even more interesting when considered as Christmas gifts.
For example, combining a Santoku with a Petty would make a beautiful and practical present for someone who enjoys cooking at home.
The Santoku can handle most everyday food preparation, while the smaller Petty is useful for more delicate work.
Alternatively, a 210mm Gyuto and 135mm Petty would be an excellent combination for someone who prefers a slightly longer main knife.
Personally, I do not think most home cooks need both a Santoku and a Gyuto from the same series.
Their uses overlap considerably, and I would rather recommend two knives that complement each other.
After working in professional kitchens for more than 25 years, I have come to appreciate the importance of choosing knives according to the work they actually need to perform.
A larger collection is not necessarily a better collection.
In fact, two carefully selected knives can be more useful than several knives that perform almost identical tasks.
My fourth recommendation is for someone who appreciates the traditional appearance of Japanese knives.
This series features Ginsan stainless steel, a Nashiji blade finish, and a traditional octagonal magnolia wood handle with a buffalo horn ferrule.
The appearance is unmistakably Japanese.
Personally, I find the simplicity of this design particularly appealing.
Unlike the colourful handles of my earlier recommendations, this series has a more traditional character.
There is no need for elaborate decoration. The forged blade, textured finish, and natural wooden handle already give the knife a beautiful presence.
At Asaoya Yaichi, we offer four different knives from this collection: a 210mm Gyuto, 180mm Santoku, 165mm Nakiri, and 120mm Petty.
Once again, combining two complementary knives could make a wonderful Christmas present.
For example, a Santoku and Petty would provide a versatile combination for everyday home cooking.
A Gyuto and Petty would also be an excellent choice for someone who prefers a longer main knife.
Alternatively, someone who enjoys preparing vegetables might appreciate the traditional appearance and specialised shape of the Nakiri.
Ginsan is an interesting steel because it combines good corrosion resistance with cutting and sharpening characteristics appreciated by many Japanese knife enthusiasts.
For someone who likes traditional Japanese knives but does not want the additional maintenance associated with carbon steel, I think Ginsan is well worth considering.
I have previously written about this steel in my article about Ginsan Steel.
The Nashiji finish is another distinctive feature of this series.
Nashiji literally refers to a pear-skin-like texture, and it gives the blade a traditional, understated appearance.
If you would like to learn more about this finish, you can also read What Does Nashiji Mean on a Japanese Knife?
If the person receiving your gift appreciates traditional Japanese craftsmanship, this series would certainly be worth considering.
Japanese Knife Christmas Gift No. 5 — 180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle
For an experienced cook or professional chef, I believe this would be a particularly memorable Christmas gift.
Which Japanese Knife Christmas Gift Would I Personally Choose?
After introducing these five recommendations, you might be wondering which one I would personally choose.
The answer depends entirely on the person receiving the gift.
If I were choosing a knife for someone who had never owned a Japanese knife before, I would probably start with the VG10N Damascus Santoku or the VG10 hammered Damascus series.
Both offer beautiful designs, practical blade shapes, and relatively straightforward maintenance.
For someone who appreciates traditional Japanese craftsmanship, I would strongly consider the Ginsan Nashiji series.
Its appearance is beautifully Japanese, and its stainless steel blade makes it a practical choice for everyday use.
For an experienced cook who enjoys traditional carbon steel, the Aogami #2 Santoku or Kurouchi Kiritsuke would be particularly appealing.
Personally, I have always believed that choosing a knife should begin with understanding how it will be used.
A professional chef and someone who cooks occasionally at home may have completely different requirements.
Even two professional chefs can have very different preferences.
That is why I do not believe there is one perfect knife for everyone.
The best Japanese Knife Christmas Gift is not necessarily the most expensive knife or the one with the most elaborate design.
It is the knife that suits the person receiving it.
After more than 25 years working in professional kitchens, that is still one of the most important lessons I would share.
Christmas Sale Begins Wednesday, 14 October 2026!
Our limited-time Christmas Sale officially begins at 12:00 AM on Wednesday, 14 October 2026 (Queensland time).
This is a wonderful opportunity to discover our carefully selected range of authentic Japanese knives.
Some of the knives featured in today’s article are available in very limited quantities.
In particular, our VG10N 33 Layer Damascus Rainbow Spacer series currently has only one knife available in each colour.
Once these knives are sold, we cannot guarantee when the same models will become available again.
If you are considering a Japanese knife as a Christmas present this year, I encourage you to explore our collection before the sale begins.
At Asaoya Yaichi, we carefully select Japanese knives that we believe offer genuine quality, beautiful craftsmanship, and lasting value.
Whether you are purchasing your first Japanese knife, choosing a present for someone special, or adding another knife to your own collection, I hope you find something that brings enjoyment to your kitchen.
A carefully chosen Japanese knife can become much more than a Christmas present.
It can become a trusted kitchen companion for many years to come.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
In Japan, giving a knife can have a meaning that surprises people unfamiliar with Japanese culture.
Although knives are sometimes associated with cutting relationships, they can also symbolise cutting away misfortune, overcoming difficulties, and opening a new path in life.
A knife can therefore represent a fresh beginning.
For someone moving into a new home, starting a new career, getting married, or beginning another chapter of life, this symbolism can make a thoughtful gift.
Of course, traditions and personal beliefs vary, but I find this positive interpretation particularly beautiful.
A Japanese Knife Christmas Gift can express your hope that someone will enjoy a wonderful future.
2. A Japanese Knife Christmas Gift Can Last for Many Years
Many Christmas presents are exciting when first opened but gradually lose their appeal.
A well-made Japanese knife is different.
With proper care and occasional sharpening, a quality knife can remain useful for many years.
I have personal experience with this.
My mother has owned a Japanese Yanagiba knife for approximately 40 years. I used that same knife for around 20 years before it became part of her kitchen again.
That experience taught me something important.
The value of a knife is not necessarily determined by how expensive it is when purchased, but by how long it continues to serve its owner.
A knife that accompanies someone through years of cooking can eventually become something surprisingly personal.
3. Japanese Craftsmanship Makes the Gift Special
Japanese knives are admired around the world for their craftsmanship, materials, and attention to detail.
However, I believe their greatest appeal lies in the people behind them.
Many Japanese knife-making traditions have developed over generations, with craftspeople continuing to refine techniques that require considerable experience and dedication.
At Asaoya Yaichi, we particularly value knives produced in Tosa, Japan.
Tosa has a long history of blade-making, and its traditional blacksmithing culture remains an important part of Japanese craftsmanship.
If you are interested in understanding these traditions, please read:
The most important thing is not choosing the most expensive knife.
It is choosing something that suits the recipient’s cooking habits and experience.
That is what makes selecting a Japanese knife as a Christmas gift such a personal experience.
5. Discovering Japanese Knives in Australia Has Never Been Easier
Our Partner Store, Chanoyu
Finding authentic Japanese knives in Australia has become easier, but choosing the right knife can still feel overwhelming.
Different steels, blade shapes, handles, and price ranges can make the decision surprisingly complicated.
That is one reason I started Asaoya Yaichi.
After spending more than 25 years in professional kitchens, I wanted to share my experiences and introduce carefully selected Japanese knives to Australian customers.
If you are exploring Japanese knives for the first time, our dedicated page is a useful place to begin:
Today, I have shared why I believe a Japanese knife can make such a meaningful Christmas present.
But which knife would I actually choose?
Tomorrow, I will introduce five Japanese knife series from Asaoya Yaichi that I personally recommend as Christmas gifts, based on my experience of more than 25 years working as a professional chef.
From beautiful Damascus patterns and colourful handles to traditional Japanese carbon steel knives, each recommendation has its own character.
Some are ideal for home cooks, while others may appeal more to professional chefs or people who appreciate traditional Japanese craftsmanship.
I will also explain which knives I would recommend as matching pairs.
If you are considering a Japanese Knife Christmas Gift this year, I hope tomorrow’s article will help you find something truly special.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
Choosing your first Japanese knife can be confusing. There are so many steels, shapes, sizes, brands and price ranges that it is easy to spend hours researching and still not know what to buy.
So let me make my answer simple.
If you are buying your first Japanese knife for general home cooking, I would start by looking at a 180mm Santoku or a 210mm Gyuto, preferably in an easy-to-maintain stainless steel such as VG10 or Ginsan.
That does not mean these are the “best” Japanese knives. It means they are practical places to start.
Interestingly, more than 25 years ago, my own first Japanese knives were quite similar to what I would still recommend today.
If you are looking for Japanese knives in Australia, you can also explore our current range here:
The first Japanese knives I bought for myself were a 210mm Damascus Gyuto and a Petty knife from the same series. If I remember correctly, the steel was probably VG10.
At the time, I certainly did not understand knife steels the way I do now. I was not comparing every specification or thinking deeply about hardness, edge retention or steel composition.
I simply bought knives that I wanted to use.
Looking back after more than 25 years in professional kitchens, however, I think the basic combination actually made a lot of sense.
A 210mm Gyuto can handle meat, fish and vegetables. The Petty takes care of smaller and more detailed jobs. Between those two knives, you can handle a huge amount of everyday kitchen work.
For someone choosing their first Japanese knife, this is probably one of the most useful questions to answer.
If you have enough bench space and are comfortable with a slightly longer blade, I think a 210mm Gyuto is an excellent starting point. The extra blade length becomes especially useful when cutting larger pieces of meat, fish or vegetables, because you can use a longer cutting stroke.
Steel names can make buying a Japanese knife unnecessarily intimidating.
VG10, Ginsan, Blue #2, Blue Super, SG2 — the list goes on.
For a beginner, I would not start by asking which steel can become the sharpest.
I would ask: How much maintenance do you want?
For many first-time buyers, VG10 or Ginsan makes a lot of sense. Both offer excellent performance while being stainless and relatively easy to live with.
I personally enjoy carbon steels such as Blue #2, especially for certain cutting jobs. But carbon steel requires more attention to moisture and maintenance.
That does not make it unsuitable for beginners. It simply means you should understand what you are buying.
There is another reason I do not think beginners should become too obsessed with specifications or prestige.
Years ago, I took one of my knives back to a knife shop to have it sharpened.
The person there almost laughed at it.
I still remember that experience.
Maybe, from his perspective, it was not a particularly special knife. But I had bought it, used it professionally and relied on it to do my job.
That experience taught me something I still believe today.
A knife does not need to impress another knife enthusiast. It needs to work for the person holding it.
After more than 25 years as a chef, I have used carbon steel, stainless steel, Yanagiba, Gyuto, Sujihiki and many other knives. Today, one of the knives I use most at the sushi counter is a VG10 Sujihiki.
Once you have your main knife, my next choice would probably be a Petty.
A Petty around 120–135mm is useful for smaller ingredients and detailed preparation where a 180mm or 210mm knife feels unnecessarily large.
Interestingly, this is also what I did with my first Japanese knives: a Gyuto and a Petty.
I did not understand it this way at the time, but looking back, they complemented each other extremely well.
My Advice for Choosing Your First Japanese Knife
After more than 25 years in professional kitchens, my advice is actually simpler than it would have been when I was younger.
For general home cooking, start with a 180mm Santoku or 210mm Gyuto.
If you want easy maintenance, look seriously at VG10 or Ginsan.
Then, if you want a second knife, consider a 120–135mm Petty.
If you mainly prepare vegetables, a Nakiri may make more sense. If you regularly slice fish or meat in long clean strokes, you may eventually want to explore a Sujihiki.
But you do not need to start there.
When choosing your first Japanese knife, do not worry too much about owning the knife with the highest hardness, the most expensive steel or the most impressive specifications.
Start with a knife that fits your kitchen and the food you actually cook.
More than 25 years after buying my first 210mm Gyuto and Petty, that is still where I would begin.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
Carbon Steel Japanese Knives are often described as difficult to maintain. They can rust, they react with certain foods, and compared with stainless steel, they certainly require a little more attention.
But after more than 25 years working as a professional chef, I don’t think carbon steel knives are as difficult to live with as many people imagine.
I currently use Aogami Super, Aogami #2 and VG10 knives in my daily work, and my experience with each one has been quite different. For me, the important thing is not trying to find a completely maintenance-free knife. It is understanding the steel you are using and learning how to look after it.
I also feel that once a carbon steel knife has developed rust, that particular knife can sometimes seem more likely to rust again.
However, that does not mean carbon steel is constantly difficult to maintain.
One knife I currently use regularly is an Aogami Super （青紙スーパー）sujihiki. I use it for fish, meat and vegetables, and sometimes even acidic ingredients such as lemons and limes.
My routine is extremely simple.
After using it, I wash it with water and immediately wipe it dry with a towel.
That’s basically it.
Despite using it constantly, rust has not been a major problem.
Perhaps the fact that I use this knife almost every day helps. It is regularly being used, washed, dried and checked rather than being left somewhere for weeks. I cannot say that daily use itself prevents rust, but in my experience, regular care makes carbon steel much easier to manage.
This knife has rusted before, and since then I have found that if I use it, wipe away the moisture and simply leave it for a long period, rust can return.
So I treat this knife differently.
When necessary, I deal with the rust through sharpening and use Sabitoru to remove surface rust. If I know I will not use the knife for a while, I apply a thin layer of camellia oil before storing it.
Camellia oil is another simple option when storing carbon steel knives for longer periods.
This is why I don’t believe owning Carbon Steel Japanese Knives needs to be stressful. Once you have a basic maintenance kit and understand what your knife needs, caring for it becomes part of owning and using the knife.
The VG10 sujihiki I currently use is completely different when it comes to rust.
Honestly, rust is something I barely think about with this knife.
But I still treat it almost exactly the same way as my carbon steel knives.
Use it. Wash it. Dry it.
That’s all.
Stainless steel gives you considerably more freedom when it comes to corrosion resistance, but I still don’t believe that means you should leave a good knife wet or dirty.
There is also another side to stainless steel maintenance that I have noticed during my career.
Because stainless steel is so easy to live with, it can be tempting to keep using the knife without sharpening it until it becomes seriously dull.
That can create another problem.
A Rust-Resistant Knife Is Not a Maintenance-Free Knife
In my experience, when some stainless steels become extremely dull, bringing the edge back can feel harder than maintaining the knife regularly.
This is where people can make a mistake.
When a knife is not getting sharp quickly enough, there is a temptation to raise the sharpening angle and concentrate only on creating a sharp edge.
You may get an edge again, but over time the geometry behind that edge can become thicker. Eventually, the knife may feel sharp at the very edge but still struggle to move smoothly through food.
This connects directly with something I recently wrote about: knife thinning.
Thinning is not simply about making the edge sharp. It is about maintaining the geometry behind the cutting edge so the knife can continue cutting the way it should.
That is why regular maintenance matters whether your knife is carbon steel or stainless steel.
Are Carbon Steel Japanese Knives Really Difficult?
After using different steels professionally, my answer is no.
Carbon steel requires more awareness of moisture and rust. Stainless steel such as VG10 makes that part much easier.
But neither should be neglected.
For me, Carbon Steel Japanese Knives are not difficult knives. They are knives that you need to understand and learn how to live with.
Wash them after use. Dry them properly. Deal with rust early if it appears. Use camellia oil when storing carbon steel for longer periods. And don’t wait until any knife becomes completely dull before thinking about sharpening.
That small amount of care can make a very big difference.
For anyone exploring Japanese Knives Australia, I believe the question should not simply be, “Which steel is best?”
A better question is:
Which steel suits the way I cook, sharpen and care for my knives?
There is no single steel that is perfect for everyone. Understanding how you actually use your knife is far more important than simply choosing carbon steel or stainless steel.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
Japanese knife shapes can be confusing when you first start looking at Japanese knives. Gyuto, Santoku, Nakiri, Kiritsuke, Sujihiki — there are many different designs, and each one developed for a reason.
After more than 25 years working as a professional chef in Japan and Australia, however, I have learned that knowing every knife shape does not mean you need to own every one of them.
Some knives I have used constantly at work. Others, despite being extremely popular, I have rarely used professionally.
If you are looking for authentic Japanese knives in Australia, you can also see our current selection here:
One of the fascinating things about Japanese knives is how specialised they can be. Japanese cooking developed around very different jobs: preparing fish, slicing sashimi, cutting vegetables, breaking down meat and performing delicate preparation.
Naturally, different Japanese knife shapes developed around those different tasks.
But I think there is an important distinction between understanding why a knife exists and believing that you personally need one.
My own knife choices have always depended on the kitchen I was working in and the job I needed to do.
For more background on how Japanese knife-making developed, see:
Santoku is probably one of the best-known Japanese knife shapes, particularly for home cooks. Nakiri is also popular because its straight edge and rectangular profile make it very comfortable for vegetable preparation.
But professionally, I honestly have not used either of them very much.
That does not mean they are bad knives. In fact, for many home kitchens, their relatively compact size can make them extremely practical.
I recently compared these two styles in more detail here:
Of the Japanese knife shapes I have used, I consider a Kiritsuke-style knife to be extremely versatile. The long cutting edge combined with its distinctive pointed tip allows me to perform many different jobs without constantly changing knives.
It can handle vegetables, meat preparation and detailed tip work, and I can even use it for certain fish preparation.
My answer changes completely when I think about working behind a sushi counter.
There, the Sujihiki may be the knife I use most.
Its long, narrow blade works beautifully for slicing fish and making clean cuts with fewer unnecessary movements. After years of preparing fish professionally, I appreciate how useful that length can be.
My preference for different steels when preparing sashimi is also something I have discussed before:
But would I recommend a Sujihiki as the first knife for every home cook?
Probably not.
Unless you regularly prepare larger pieces of meat or fish, that long specialised blade may spend much more time sitting in the knife rack than it would in a professional kitchen.
This is one reason choosing Japanese knives should be based on how you actually cook rather than simply buying the knife that looks most impressive.
Of All Japanese Knife Shapes, I Still Come Back to the Gyuto
After everything I have used over the years, somehow I keep coming back to the Gyuto.
For me, it is probably the easiest all-round knife to live and work with.
Meat, fish, vegetables and everyday preparation — a good Gyuto can comfortably handle an enormous range of jobs without feeling overly specialised.
This becomes especially important for people discovering Japanese Knives Australia for the first time. With so many steels, finishes, sizes and Japanese knife shapes available, it is easy to think that you need several knives immediately.
You probably do not.
Understanding the steel is just as important as understanding the shape:
After 25 years in professional kitchens, I do not choose a knife simply because a particular style is popular.
I think about what I am actually going to cut.
Santoku and Nakiri are popular, but I have rarely needed them professionally. A Kiritsuke feels extremely versatile to me. At a sushi counter, I may reach for a Sujihiki more than anything else. But when I want one dependable knife that can handle almost everything, I still find myself coming back to the Gyuto.
That is perhaps the most important lesson behind all these Japanese knife shapes.
The variety exists because different knives were designed to do different jobs.
You do not need to own them all.
You need the knife that makes sense for the way you cook.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
Japanese Knife Care Australia can sound more complicated than it really is. After more than 25 years working in professional kitchens in Japan and Australia, I have learned that looking after a Japanese knife does not require a complicated routine.
For people searching for Japanese Knives Australia, understanding how to care for the blade is just as important as choosing the right knife. Different steels require different levels of maintenance, but the basic principles are simple: keep the blade clean and dry, sharpen it correctly, and use the right maintenance products only when necessary.
At Asaoya Yaichi, I want people in Australia to enjoy using Japanese knives rather than worry about maintaining them.
The first lesson in Japanese Knife Care Australia is that not every Japanese knife needs the same care.
Carbon steels such as Aogami #2 and Aogami Super can develop rust if moisture is left on the blade. Stainless steels such as VG10, Ginsan and SG2 are generally easier to maintain in everyday kitchens.
This does not mean one steel is automatically better than another.
I personally enjoy carbon steel, especially for certain fish work, but I also appreciate the convenience of stainless steel in a busy professional kitchen.
Understanding the steel should therefore be part of choosing among the many Japanese Knives Australia has available today.
After using a knife, I do not like leaving it wet beside the sink. Wash it, wipe it properly and keep the blade dry. This is particularly important with carbon steel.
You do not need to become nervous every time water touches the blade. Japanese knives are tools made to be used.
Use the knife, clean it, dry it and put it away safely.
After decades in professional kitchens, I believe simple habits are more useful than complicated maintenance routines.
2. Camellia Oil Does Not Need to Be Thick
For carbon steel knives that will not be used for some time, I use camellia oil.
One thing I have learned from experience is that more oil is not necessarily better. A very thin protective film is enough. In the past, I have experienced oil becoming sticky after being left too heavily on a blade.
For me, Japanese Knife Care Australia should remain practical and simple.
4. Sharpening Is Part of Japanese Knife Care Australia
I sharpen my own knives regularly. At home I use a 1000-grit stone, and at work I also use a 6000-grit finish.
I flatten my stones every time because a stone that is no longer flat makes consistent sharpening much harder.
A Japanese knife should not be treated as something that stays sharp forever.
Sharpening is part of owning the knife. Over time, you begin to understand the angle, steel and edge that suit the way you work.
This is also something I believe people should consider when looking at Japanese Knives Australia. Choosing the knife is only the beginning. Learning how that knife behaves over years of use is part of the experience.
5. Expensive Does Not Mean Maintenance-Free
I have seen extremely expensive Japanese knives in professional kitchens, including knives costing thousands of dollars.
Price does not remove the need for care.
Even an expensive blade can lose its edge, rust or become damaged through poor use. At the same time, a reasonably priced knife that is sharpened and maintained properly can perform beautifully for many years.
6. Hand-Forged Japanese Knives Develop Their Own Character
One reason I enjoy hand-forged Japanese knives is that they change with use.
The blade is sharpened. Carbon steel develops character. The handle becomes familiar in your hand. Small signs of years spent cooking gradually become part of the knife.
That is very different from thinking of a knife as a disposable kitchen tool.
For me, this long relationship between the cook and the knife is one of the reasons traditional Japanese knives still have real value today.
7. Japanese Knife Care Should Help You Choose the Right Knife
Sometimes people see Japanese knives, particularly carbon steel knives, and immediately think they will be difficult to own.
I do not think that should stop anyone.
Choose a steel that suits your lifestyle. If you want lower maintenance, VG10, Ginsan or SG2 can be excellent choices. If you enjoy sharpening and caring for your tools, carbon steel such as Aogami #2 can be extremely rewarding.
When choosing a Japanese knife in Australia, do not look only at appearance, price or sharpness. Think about how you cook, how often you use the knife, whether you enjoy sharpening, and how much maintenance you realistically want to do.
There is no single Japanese knife that is right for everyone.
After more than 25 years in professional kitchens, my approach remains simple: use your knife, respect it, sharpen it, keep it clean and enjoy cooking with it.
A good Japanese knife is made to work.
For anyone discovering Japanese Knives Australia, I hope understanding basic knife care makes choosing and owning a Japanese knife easier, rather than more intimidating.
Take care of a good knife, and it can stay beside you for many years.
Thank you for reading, and I hope to see you again in the next story.
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Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
Choosing a Japanese Knife is about much more than comparing steel, price, blade length or appearance. For people exploring Japanese Knives Australia, there are now more makers, steels and styles to choose from than ever before. After more than 25 years working as a professional chef, I have learned that the person behind the knife matters too.
Japanese blacksmiths spend years developing skills that cannot simply be replaced by a machine or a famous brand label. Their experience, techniques and knowledge are part of the value of every knife they produce.
At Asaoya Yaichi, I want more people in Australia to know the names of the Japanese craftsmen behind their knives. Their names should have value because their skills, experience and years of work have value.
But at the same time, I do not want a blacksmith’s name to become just another luxury label.
When Choosing a Japanese Knife, I believe we should understand not only who made it, but why their work matters.
Choosing a Japanese Knife Means Knowing Who Made It
For many years, Japanese kitchen knives were often sold overseas simply as “Japanese knives.”
The steel might be listed. The blade length might be listed. The words “hand-forged” might appear in the description.
But who actually made the knife?
I believe that question deserves more attention.
A blacksmith is not simply part of the manufacturing process. The decisions they make about forging, heat treatment, construction and finishing all contribute to the character of the finished blade.
This is one reason I have become increasingly interested in telling the stories behind Japanese knives rather than simply selling them as products.
I have written before about something that concerns me: the future of Japanese blacksmiths and the value placed on their work.
If retailers compete only on price, eventually somebody in the chain has to absorb that pressure. I do not believe constantly making Japanese knives cheaper is necessarily good for the future of the industry.
Traditional skills take years to develop.
That should have value.
When a blacksmith produces excellent knives for decades, I want their name to become better known. If that reputation eventually allows their work to command a higher price, I do not see that as a bad thing.
In fact, I believe knife retailers can play a role in helping that happen.
Knowing the maker is important, but when Choosing a Japanese Knife, the knife still needs to make sense for the person using it.
I have spent more than 25 years working with knives in professional kitchens. From that experience, I know that a famous name cannot change whether a particular blade shape, steel or size suits the job in front of me.
A beautiful carbon-steel knife may be wonderful for one cook, while someone else may be much happier with the easier maintenance of VG10, Ginsan or SG2.
A Kurouchi finish, for example, is not simply a fashionable black surface. It is connected to a traditional way of producing practical forged blades.
Understanding that changes how we see the knife.
Japanese Knives Australia Should Be About More Than Price
As Japanese knives become increasingly available in Australia, I hope the market continues to grow.
But I also hope that growth does not become only a competition over who can sell Japanese knives for the lowest price.
There should be room for different steels, different regions, different craftsmen and different philosophies of knife making.
That is why I believe Japanese Knives Australia should become a market where customers can learn about the people behind the blades as well as the products themselves.
At Asaoya Yaichi, I want to continue introducing Japanese knives through my own experience as a professional chef, while also giving greater recognition to the craftsmen who make them.
I want customers in Australia to remember their names.
Not because a name automatically makes a knife better.
But because when excellent craftsmanship exists behind that name, the person responsible for it deserves recognition.
If Japanese knife retailers can help increase the value of those names while explaining the craftsmanship behind them, I believe we can do more than simply sell knives.
We can help carry Japanese knife-making traditions into the future.
And that, for me, is an important part of Choosing a Japanese Knife.
Thank you for reading, and I hope to see you again in the next story.
—————————————————
Where to See and Buy Our Knives
Our Partner Stores
Chanoyu — Nerang, Gold Coast
Visit Chanoyu and See Our Japanese Knives
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
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.
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.
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.
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.
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.
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.
If you are on the Gold Coast, we would love you to visit Chanoyu, a Japanese café in Nerang where you can see and purchase a selection of Asaoya Yaichi knives in person.
Chanoyu is a lovely place to slow down and enjoy Japanese-inspired food, excellent matcha, coffee and handmade desserts. Its warm, peaceful atmosphere makes it a pleasure to visit, whether you are stopping in for breakfast, lunch or something sweet. We are delighted that our knives have a place there.
The selection of knives on display may change. If you are interested in a particular Asaoya Yaichi knife, please contact us through https://asaoyayaichi.com.au before visiting, and we will help you check whether it is available at Chanoyu.
For most of my 25 years working as a professional chef, I honestly did not care much about Japanese knife steel.
I knew my knives felt different, but I rarely thought about the reason. Some held their edge longer. Some could lose their initial sharpness but still somehow get me through a busy service. Others became frustrating once the edge started to fade. Some were easy to sharpen, while others required more patience. And, of course, some rusted much more easily than others.
I noticed all of these differences long before I understood the steels behind them.
It was only after starting Asaoya Yaichi and learning more seriously about Japanese knives that those years of experience began to connect with what I was learning about steel.
If you are looking for Japanese knives in Australia, understanding these differences can make choosing your next knife much easier.
Learning more about knife making also taught me that steel is only part of the story. Heat treatment, blade geometry, sharpening and construction all influence how a knife performs.
Learning Japanese Knife Steel Finally Explained My Preferences
Once I started selling Japanese knives, I needed to understand what I was actually selling.
That changed the way I looked at my own knives.
Suddenly, experiences from many years in professional kitchens started making sense. Today I know that I personally enjoy using Aogami #2 and Aogami Super. They suit the way I work and, importantly, the way I sharpen.
That does not mean I believe they are the best steels for everyone.
Specifications and price can tell us something about a knife, but they cannot completely describe what it will feel like after months or years of real kitchen use.
Choosing Japanese Knife Steel for Japanese Knives in Australia
This becomes particularly important when choosing Japanese knives in Australia.
As a professional chef, I use my knives constantly. With carbon steel, I wash the blade, dry it and continue using it regularly. Patina develops, but personally I have not found rust particularly difficult to manage during everyday professional use.
Home use can be very different.
You might use a carbon-steel knife tonight and then not touch it again for several days. If moisture remains on the blade during that time, rust can appear surprisingly quickly.
That is one reason stainless steels such as VG10 or Ginsan can make a lot of sense for people who want a Japanese knife without constantly thinking about maintenance.
There is another difference I have noticed over the years: sharpening.
This is my personal experience rather than a rule for every knife, but when some stainless knives become very dull, I find they can become frustrating.
I can usually bring them back to a reasonably sharp edge without too much trouble. But getting that edge back to the extremely sharp condition I personally want can sometimes require patience.
With Aogami carbon steels, I often feel that I can bring the edge back more naturally.
Of course, this depends on much more than simply whether a knife is carbon or stainless. Hardness, heat treatment, blade geometry and sharpening stones all matter.
That is why I prefer talking about what I have actually experienced rather than saying one steel is universally better.
If you are searching for Japanese knives in Australia, I would not start by asking, “What is the best steel?”
I would start with different questions.
How often do you cook? Do you sharpen your own knives? Are you comfortable drying a carbon-steel blade immediately after use? Do you want something easy to maintain? What shape and length actually suit the food you prepare?
Understanding Japanese knife steel helps answer those questions, but steel should not become the only reason you choose a knife.
I recently wrote about the Japanese knives I would personally choose after more than 25 years in professional kitchens. That article looks beyond steel and considers the complete knife from the perspective of actual use.
For me, that is the real value of finally learning about steel.
Twenty-five years ago, I could tell you whether I liked a knife. I just could not always explain why.
Today, I understand much better why Aogami #2 and Aogami Super suit me, why stainless steel can be a better choice for many people, and why the most impressive steel name does not automatically make the best knife for the person holding it.
If you are choosing Japanese knives in Australia, learn about the steel—but choose the knife according to the way you actually cook.
Authentic Japanese Knives are often discussed in terms of sharpness, steel, performance and craftsmanship. But behind every genuine handmade knife is something that is much harder to see: the years of knowledge, experience and dedication required to make it.
Price matters. I understand that completely. A more affordable knife can make Japanese knives accessible to more people, especially those buying their first serious kitchen knife. There is nothing wrong with offering good value, and there is nothing wrong with occasional sales or promotions.
But I believe there is an important difference between making a good knife more accessible and allowing genuine craftsmanship to become a permanent race toward the lowest possible price.
When we pick up a handmade Japanese knife, we see the finished blade. We do not immediately see the years it took the craftsman to develop the skills required to make it.
Forging, heat treatment, grinding, sharpening and finishing all require experience. The final knife represents not only materials and labour, but knowledge passed down and refined over generations.
That is why I believe Authentic Japanese Knives should be valued for more than their specifications.
This does not mean that an expensive knife is automatically a better knife. I have worked in professional kitchens for more than 25 years, and I know very well that price alone does not determine how useful a knife will be.
A seasonal promotion, special offer or occasional discount can help someone experience a good Japanese knife for the first time. A retailer may choose to reduce its own margin for many different reasons.
That does not change the underlying value of the craftsmanship.
What concerns me is not discounting itself. It is the idea that authentic handmade products should always compete by becoming cheaper than the next seller.
If price becomes the main battlefield, eventually someone in the chain has to absorb that pressure.
And I do not want that pressure to continually move towards the people actually making the knives.
Authentic Japanese Knives Exist Because Craftsmen Still Make Them
Today, Japanese-style knives are produced around the world. Many are affordable, and some are perfectly good kitchen tools.
There is room for them.
But genuine Japanese craftsmanship exists because there are still people willing to spend years learning how to forge, heat treat, grind and finish blades.
Traditional craftsmanship cannot survive on admiration alone.
People can tell craftsmen that their work is beautiful, important and culturally valuable. But if the profession cannot provide a sustainable future, eventually fewer people may be willing to dedicate their lives to learning it.
The Future of Authentic Japanese Knives Depends on the Next Generation
I want young people to be able to look at a respected blacksmith and think:
“I want to become like that person.”
For that to happen, craftsmanship must offer more than respect. It must also offer the possibility of building a meaningful and sustainable career.
If a young apprentice can see that an exceptional craftsman is recognised around the world, that their knives are valued, and that their name itself carries meaning, becoming a blacksmith can become something to aspire to.
That matters because without a next generation, even centuries of tradition can eventually stop.
I also believe that achieving this future is not the responsibility of blacksmiths alone. Those of us who sell Japanese knives have a role to play as well.
Rather than seeing each other only as competitors, perhaps knife retailers can collectively help raise the appreciation and value of genuine Japanese craftsmanship. We may run different businesses, carry different knives and approach the market in different ways, but ultimately, a stronger appreciation for authentic Japanese knives can help support the craftsmen and the tradition we all depend on.
One of my hopes for Japanese knives is that the finest examples will increasingly be viewed in the same way we appreciate fine watches, jewellery and other forms of exceptional craftsmanship.
Not because a kitchen knife should become something too precious to use.
Quite the opposite. A great knife should be used.
But we can use something every day while still respecting the person who created it.
In the world of fine craftsmanship, the maker’s name can become part of the object’s value. I would like to see more Japanese blacksmiths receive that same recognition.
Perhaps one day a young person will see a blacksmith whose knives are respected and valued around the world and think, “If I dedicate myself to this craft, maybe my name could mean something too.”
That is how a tradition gains a future.
Authentic Japanese Knives Should Carry Their True Value Forward
At Asaoya Yaichi, I want customers to receive good value. There may be promotions, special offers and opportunities to purchase knives at reduced prices.
But I do not want the long-term value of Authentic Japanese Knives to be determined simply by who can sell them for the lowest price.
There is a difference between offering customers a good deal and undervaluing the craft itself.
For me, respecting Japanese knife making means respecting the customer, the knife and the people who make it.
I hope Japanese Knives in Australia continue to gain recognition not only for their sharpness and performance, but also for the craftsmen and traditions behind them.
Because when craftsmen are properly valued, the profession itself has value.
And when a profession has a future, a young person may dream of becoming part of it.
Camellia oil for Japanese knives is often recommended as a traditional way to help protect blades from rust, especially carbon steel knives. I have worked with Japanese knives throughout more than 25 years in professional kitchens, but surprisingly, camellia oil has never been something I used regularly.
I had used it before, however, and one particular experience has stayed with me for years.
Now that Asaoya Yaichi will soon be carrying Kurobara Hamono Tsubaki, a Japanese blade-care oil, it seemed like the right time to look again at what knife oil actually does, when it is useful, and what I learned from my own experience.
If you are looking for authentic Japanese kitchen knives and traditional knife-care products, you can also visit our online store:
Japanese carbon steel knives can develop rust when moisture remains on the blade. This is simply part of owning reactive carbon steel. With normal daily use, washing and thoroughly drying the knife immediately after use is often the most important habit.
However, a protective oil becomes particularly useful when a carbon steel knife will not be used for some time.
A very thin film of oil creates an additional barrier between the steel and moisture in the surrounding environment. This is why knife oils have traditionally been associated not only with kitchen knives but also with Japanese swords, woodworking tools and other high-quality steel tools.
Kurouchi knives are a good example. Their dark forge scale may provide some protection to parts of the blade, but the exposed cutting edge is still reactive carbon steel and needs proper care.
My Own Mistake With Camellia Oil for Japanese Knives
Years ago, one of the restaurants where I worked kept camellia oil for knife maintenance. Because it was available, I occasionally used it, although it never became part of my normal knife-care routine.
At one point, I applied the oil to a knife that I planned to store for a longer period.
Then I forgot about it.
When I eventually took the knife out again, the oil had become unpleasantly sticky. Instead of finding a beautifully protected blade covered with a light film of oil, I found a knife with a thick, tacky residue.
That experience stayed in my mind.
Importantly, I do not know the brand or exact composition of the oil I used at that time, so I cannot say that the problem was caused by camellia oil itself. It may have been the particular product, the amount I applied, the storage conditions, the length of storage, or a combination of these factors.
What I can say is that it taught me a simple lesson: more oil does not necessarily mean better protection.
Knife oil does not need to make the blade look wet.
For storage, the goal is simply to leave a very thin and even protective film on a completely clean and dry blade. Applying excessive oil can create unnecessary mess and may attract dust or make the knife unpleasant to handle when it comes out of storage.
This is particularly relevant for carbon steels such as Aogami #2 and other traditional Japanese steels.
For a knife that is being used every day in a professional kitchen, careful washing and immediate drying may be more practical than constantly applying oil. For a knife that may sit unused for weeks or months, however, a protective oil makes much more sense.
This time, I wanted a product specifically intended for blade maintenance rather than simply assuming that any bottle labelled camellia oil would be suitable.
Kurobara Hamono Tsubaki is made in Japan specifically for the maintenance and storage of blades. Kurobara describes it as suitable for Japanese swords, high-quality blades, tools and kitchen knives, and as a non-drying, odourless rust-prevention oil.
This is also an important distinction: Hamono Tsubaki is not simply a bottle of 100% pure camellia seed oil. It is a formulated blade-care product containing mineral oil, camellia seed oil and other ingredients.
That difference is one reason I am interested in trying it properly myself.
A good Japanese knife can last for many years, but price alone does not protect it. How the knife is used, sharpened, cleaned and stored matters just as much.
After more than 25 years in kitchens, I still do not believe there is one maintenance routine that suits every Japanese knife or every cook.
A stainless VG10 knife used every day has very different maintenance needs from an Aogami carbon steel knife that might remain in storage for several months.
Understanding the steel, how frequently you use the knife and how you store it is more useful than blindly following a traditional routine.
That is also why my old sticky-oil experience does not make me dismiss camellia oil. Instead, it makes me want to understand and use the right product correctly.
Kurobara Hamono Tsubaki will soon be available from Asaoya Yaichi in Australia.
Once it arrives, I will use it myself and see how it performs with the carbon steel knives I actually work with. Rather than recommending something simply because it is traditional, I prefer to understand how it works in real use.
Japanese knives are tools designed to be used, but looking after them properly is part of keeping them working for years. Sometimes that means sharpening. Sometimes it means removing rust. And sometimes, especially before longer storage, it may be as simple as applying the right protective oil — and remembering that a little can go a long way.
When people choose a Japanese knife, the conversation often begins with shape, appearance or price. But sooner or later, steel becomes part of the decision. VG10 vs Ginsan is an especially interesting comparison because both are stainless Japanese knife steels, yet they appeal to buyers for slightly different reasons.
Since starting Asaoya Yaichi and showing our knives to people in Australia, I have noticed something interesting. When I visit knife shops and introduce our range, Ginsan often attracts attention. I cannot say from my experience alone that Ginsan is more popular than VG10 across Australia, but the reaction has certainly made me curious about why knowledgeable knife buyers seem interested in it.
Ginsan, also known as Silver #3 or Gin-3, is a Japanese stainless steel known for combining corrosion resistance with the ability to take a very fine edge. It is often appreciated by people who want some characteristics associated with traditional Japanese carbon steels without the same level of concern about rust.
I need to make one thing clear: I have not personally used a Ginsan knife extensively in a professional kitchen, so I will not pretend to give you a long-term chef’s review of the steel.
What I can talk about is what I see.
The Ginsan knives we carry through Ishizuchi have a beautiful Nashiji finish. They feel substantial, traditional and unmistakably Japanese. I have also been told by our contact at Ishizuchi that they are particular about the quality of the Ginsan used for this series.
What exactly defines “good Ginsan” involves more than simply the steel name. Heat treatment, forging, grinding and blade geometry can all influence the finished knife.
This is something I think buyers sometimes overlook.
A knife is not simply a piece of VG10 or Ginsan. The steel is only part of the finished product.
Our Ginsan range currently includes Santoku, Gyuto, Petty and Nakiri. Because they share the same Nashiji aesthetic, seeing several of them together makes you want to build a matching set.
Personally, though, I would change one thing.
Instead of the Santoku, I would love to have a Sujihiki in the same series. For the way I work as a professional chef, a Ginsan Gyuto, Petty, Nakiri and Sujihiki would make an extremely attractive and practical set.
That is simply my preference after more than 25 years in professional kitchens, rather than a rule about what everyone should own.
This is where my perspective changes because VG10 is a steel I actually use.
Our VG10 collection at Asaoya Yaichi currently includes Gyuto, Santoku and Petty knives with distinctive green handles. The blades have a Damascus finish, giving them a modern appearance while still retaining the character of a Japanese knife.
They also look excellent together as a set.
In fact, we have already sold one of the VG10 Petty knives. It was only one knife, but as someone building a small Japanese knife business in Australia, seeing that first knife from the series sell genuinely made me happy.
My everyday experience with VG10 has also been very positive.
With proper sharpening and maintenance, I can get my VG10 extremely sharp. I use VG10 regularly in a professional kitchen, and with normal care I have personally never had a problem with rust.
Of course, stainless does not mean maintenance-free. I still believe a good knife should be washed, dried and looked after properly.
We also carry a VG10 Sujihiki from a different series, so customers who prefer a slicing knife still have that option.
Which Should You Choose After Comparing VG10 vs Ginsan?
I do not think VG10 vs Ginsan needs a simple winner.
Ginsan interests me because of the reaction I have seen from knife people in Australia, its traditional Nashiji appearance and its reputation for taking a fine edge while remaining stainless.
VG10 interests me for a different reason: I already trust it.
I have used it, sharpened it and worked with it in a real professional kitchen. Properly maintained, it can become extremely sharp while remaining practical for everyday work.
Perhaps that is the most useful way to look at VG10 vs Ginsan.
Ginsan is the steel I am increasingly interested in learning more about.
VG10 is the steel I already know I can depend on.
And sometimes choosing a Japanese knife is not about finding the steel that wins on paper. It is about finding the knife that makes you want to pick it up, sharpen it, use it and keep it for years.
If I could own only one Japanese knife for chefs, what would I choose?
After more than 25 years working in professional kitchens, I have used many different knives for many different jobs. Gyuto, Santoku, Sujihiki, Yanagiba, Deba and other specialised Japanese knives all have their own strengths. If I had the space and freedom to choose, I would always prefer using the right knife for each task.
But what if I could keep only one?
From the knives we currently carry at Asaoya Yaichi, my choice would be a 180mm Kiritsuke.
Not because it is the best knife for every individual job. It isn’t. I would choose it because its combination of size, blade width and pointed tip allows it to handle an unusually wide range of kitchen work.
That is what I would want from my only knife.
Why I Would Choose a 180mm Japanese Knife for Chefs
A 180mm blade sits in a very useful position between compact home-kitchen knives and longer professional blades.
For vegetables, the Kiritsuke has enough blade height and width to feel stable when cutting harder ingredients such as daikon. Compared with a narrow Sujihiki, I find a wider blade much easier when I need to apply controlled downward pressure through a firm vegetable.
At the same time, 180mm is still compact enough to remain agile.
This balance is important. If I can own only one Japanese knife for chefs, I don’t want something that excels at one specialised task while becoming inconvenient for everything else.
The feature that really makes me choose the Kiritsuke is its pointed tip.
A sharp, accessible tip can be extremely useful when working with fish. Of course, if I were preparing fish every day and could choose a dedicated knife, I would use a Deba. But that isn’t the question here.
The question is what I would use if I had only one knife.
When breaking down a fish, a precise tip can help with detailed cuts around fins, bones and joints. When removing a fish head, rather than trying to force a blade directly through heavy bone, I prefer finding the natural joint and cutting through it cleanly. A pointed Kiritsuke tip gives me the control needed for that kind of work.
For sashimi, I would normally prefer a longer Yanagiba or Sujihiki. Their long blades allow cleaner slicing with fewer movements.
However, again, we are choosing only one knife.
A 180mm Kiritsuke still gives me a relatively fine, pointed blade that can perform controlled slicing. For preparing a modest amount of sashimi at home or in situations where a dedicated sashimi knife is unavailable, I would be comfortable using it.
The pointed tip also gives me more control over small, precise cuts than I would get from a more rounded blade profile.
👉 INTERNAL LINK: Read what 25 years in professional kitchens taught me about carbon steel and sashimi.
Why the Pointed Tip Also Works Well With Meat
The same characteristic becomes useful when preparing meat.
When trimming sinew, connective tissue or silver skin, I often want to get the tip underneath the tissue first and then guide the edge along it. A pointed Kiritsuke makes that movement natural.
A Sujihiki would be excellent for trimming and slicing meat, but its narrow blade would not be my first choice for harder vegetables or general chopping.
This is exactly why choosing one knife changes the decision.
The Best Japanese Knife for Chefs Is Not Always the Most Specialised
Japanese knife culture has developed highly specialised tools for good reason. A Deba is better suited to serious fish work. A Yanagiba is superior for traditional sashimi slicing. A Sujihiki gives me more blade length for slicing meat.
I wouldn’t pretend that a 180mm Kiritsuke replaces all of them.
But if someone took away my knife roll tomorrow and told me I could choose just one Japanese knife for chefs, I wouldn’t choose the knife that performs one job perfectly.
I would choose the knife that allows me to perform the greatest number of jobs well.
After more than 25 years in kitchens, that distinction matters to me.
👉 INTERNAL LINK: Learn the difference between hand-forged and machine-made Japanese knives and why construction is only part of choosing the right knife.
It gives me enough blade width for vegetables, enough length for everyday slicing, a pointed tip for fish work and detailed preparation, and the precision I want when trimming meat.
Would it always be the perfect knife?
No.
But perfection at one task isn’t what I am looking for in this experiment. I am looking for versatility.
And if I could walk into a kitchen tomorrow with only one Japanese knife in my hand, the 180mm Kiritsuke is the one I would want to carry.
After 25 years, sometimes the best knife isn’t the one that can do one thing better than everything else.
I have worked with Japanese knives for more than 25 years, but recently I found myself thinking about a surprisingly simple question.
What does “hand-forged” actually mean?
Of course, I knew the word “forged.” I had seen FORGED written on golf clubs many times. But when we talk about hand-forged Japanese knives, I realised that I had never really stopped to think about exactly what the term meant.
Does hand-forged mean that a craftsman makes the entire knife using only fire, an anvil and a hand-held hammer?
When I started looking more closely at traditional Japanese knife making, particularly the tradition of Tosa cutlery, I discovered that the answer was more interesting than I expected.
Forging, or 鍛造 (tanzo) in Japanese, is essentially the process of shaping metal by applying force to it.
In traditional Japanese blade making, the material is heated and then hammered and shaped. But there is an important point that I had not fully understood before researching this subject.
Forged does not necessarily mean made entirely with a hand-held hammer.
Traditional craftsmen today can use power hammers, presses, grinders and other machinery during the production process.
At first, that might sound contradictory. If a machine is involved, can we really call the knife hand-forged?
The important distinction is that the machine can still be a tool controlled by the craftsman. A power hammer provides far more force than a small hand hammer, but the craftsman still decides how the heated steel is positioned, where the force is applied and how the blade develops its shape.
The machine provides the power. The craftsman provides the judgement.
Hand-Forged Japanese Knives and Tosa Free Forging
This becomes particularly interesting when looking at Tosa Uchihamono — Tosa forged blades.
One of the characteristics associated with traditional Tosa blade making is 自由鍛造 (Jiyu Tanzo), or free forging.
Rather than relying entirely on a fixed mould to determine the final shape, the craftsman works the heated material into the required form. This flexibility helped Tosa craftsmen produce an enormous variety of edged tools for different purposes.
Historically, Tosa was not only a region of kitchen knife production. Its blacksmiths also produced agricultural and forestry tools, adapting blade shapes to the needs of the people using them.
That history helps explain why free forging became such an important characteristic of Tosa craftsmanship.
And here is something that surprised me.
Traditional Tosa production does not mean rejecting machinery.
Mechanical hammers and other equipment can be used during the forging and shaping process. Yet the knowledge required to control the steel — judging its heat, movement, thickness and shape — remains with the craftsman.
Hand-Forged Japanese Knives Do Not Have to Be Machine-Free
I think this is where the image many of us have of a “handmade Japanese knife” can become a little misleading.
We often imagine a blacksmith standing in front of a fire, striking a piece of glowing steel with a small hammer from beginning to end.
That image certainly represents part of traditional blacksmithing, but modern craftsmanship can also combine traditional knowledge with modern equipment.
Using a power hammer does not automatically make a knife a mass-produced product.
The question is not simply whether a machine was used.
The more interesting question is who is controlling the process.
A skilled craftsman can use machinery as an extension of his hands. The equipment supplies speed or force, while experience determines what happens to the steel.
That changed the way I personally understood the words hand-forged Japanese knives.
“Hand-forged” sounds impressive, especially when we are looking at Japanese knives online. But forging is only one stage in the creation of a finished knife.
Heat treatment matters. Grinding matters. Blade geometry matters. Straightening, sharpening and finishing all matter.
Two knives made from the same steel can behave differently depending on how they have been heat-treated, ground and finished. Aogami #2, Ginsan, VG10 and SG2 all have their own characteristics, but the name of the steel alone cannot tell you everything about the finished knife.
After more than 25 years working with knives professionally, that part makes complete sense to me.
As a chef, I ultimately judge a knife when it reaches the cutting board. How does it move through the ingredient? How does the edge feel? How does it balance in my hand? How does it respond when I sharpen it?
Those things cannot be explained by the word “forged” alone.
What Hand-Forged Japanese Knives Mean to Me Now
Before looking into this subject properly, I think I unconsciously imagined “hand-forged” as meaning a knife made almost entirely without machinery.
Now I see it differently.
Traditional forging does not necessarily mean rejecting machines. In places such as Tosa, traditional knowledge and modern tools can exist together.
For me, the fascinating part of hand-forged Japanese knives is no longer whether a machine touched the blade.
It is the human knowledge behind the process.
Knowing when the steel is ready. Understanding how it moves under force. Knowing what shape is required for the intended tool. Correcting small variations as the blade develops.
Perhaps that is a better way to understand Japanese forging.
Not simply as metal being hit with a hammer, but as generations of knowledge being used to control fire, steel and force.
After more than 25 years of using Japanese knives, I am still discovering things about them.
And perhaps that is one of the reasons I still find them so fascinating.
In Japan, a Japanese knife memorial may sound unusual to someone hearing about it for the first time. Why would anyone hold a memorial for a kitchen knife?
But after more than 25 years working as a professional chef, the idea does not feel strange to me at all.
I have thrown away knives that had reached the end of their working lives. However, I never felt comfortable simply putting a knife that had worked beside me for years straight into the rubbish. Before disposing of one, I would purify it with salt and say goodbye with a feeling of gratitude.
I did not think of this as anything particularly special. It simply felt like the right thing to do.
Later, when you look deeper into Japanese knife culture, you discover that this feeling has existed in Japan for generations.
A Japanese knife memorial, or hōchō kuyō (包丁供養), is a way of showing gratitude to knives that have finished their working lives.
Japan has a long tradition of treating tools with respect. A knife may begin as steel forged and shaped by a craftsman, but after years in a kitchen, it carries something else: memories.
For a professional chef, a knife may have prepared thousands of meals. It may have broken down countless fish, sliced vegetables every morning, or been sharpened hundreds of times.
Eventually, even a good knife reaches the end.
In Japan, that does not always mean simply throwing it away.
One fascinating example can be found at Yasaka Shrine in Kyoto. Within the shrine grounds is Hamono Jinja (刃物神社), or the Knife Shrine, dedicated to Ame-no-Mahitotsu-no-Kami, a deity associated with metalworking. The shrine officially lists hamono kuyō—memorial rites for blades—as one of its blessings.
There are also monuments specifically dedicated to kitchen knives.
At Kochi Hachimangu in Kochi, there is a Hōchō-zuka (包丁塚), or Knife Memorial. The shrine explains that it was established to honour the spirit of knives, described as essential tools of cooks, and accepts old knives for memorial purposes.
For me, the connection to Kochi is especially interesting because Kochi is also home to the long tradition of Tosa blades.
At Akasaka Hikawa Shrine in Tokyo, another Hōchō-zuka offers an even deeper meaning.
The memorial was established in 1974. According to the shrine, used knives from chefs are placed there not only to express gratitude for the service of the knives, but also to honour the animals and fish that were prepared with them.
A memorial ceremony is still held there each year.
That idea resonates strongly with me as a chef.
A knife connects many things: the craftsman who made it, the chef who uses it, the ingredients being prepared, and ultimately the person who eats the food.
Perhaps that is why a knife can become much more personal than an ordinary kitchen tool.
Long before thinking seriously about Japanese knife memorial traditions, I already had my own small ritual.
When I had to dispose of a knife, I purified it with salt first.
I cannot say that every Japanese chef does this, nor would I describe my own practice as a formal religious ceremony. It was simply my personal way of saying:
“Thank you. You worked hard.”
After spending years cooking professionally, throwing a well-used knife directly into the rubbish somehow felt wrong.
Maybe it is because I knew how many hours that knife had spent in my hand.
5. What Japanese Knife Memorial Culture Taught Me
The more I learn about Japanese knives, the more I realise that their value is not only found in steel type, hardness, sharpness or price.
There is also a relationship between a person and a tool.
A handmade knife begins with a craftsman. It is sharpened, maintained, sometimes repaired, and gradually changes shape through years of use.
Perhaps a Japanese knife memorial represents the final chapter of that relationship.
You do not need to believe that a knife literally has a spirit to understand the sentiment behind it. If a tool has helped you work for ten, twenty or even forty years, saying “thank you” before letting it go seems surprisingly natural.
For me, this is another small but beautiful part of Japanese knife culture.
A good knife is not simply something we buy, use and replace.
We sharpen it. We care for it. We work with it.
And one day, when its work is finally finished, perhaps it deserves a proper goodbye.
There is a Japanese expression I have always liked: 一期一会 — Ichigo Ichie.
It means something like “one time, one meeting” — the idea that an encounter may happen only once, so we should value it while it is in front of us.
Recently, I have started to think that this expression fits handmade Japanese knives surprisingly well.
With mass-produced products, we often assume that if something sells out, another one will arrive soon. But handmade Japanese knives do not always work like that. The knife you see today may be gone tomorrow, and the same knife may not appear again for years.
Handmade Japanese Knives Are Not Always Continuously Produced
A salesperson from Ishizuchi Hardware Manufacturing once told me something interesting about the working habits of traditional Japanese blacksmiths.
A blacksmith may concentrate on making several particular types of knives for a period of time. Once enough stock has been produced, they move on to making something different.
They are not necessarily producing every model continuously throughout the year.
That means when the remaining stock of one particular knife is gone, another batch may not simply arrive next month. According to what I was told, sometimes it can take four or five years before the same type is produced again.
For me, this is one of the fascinating differences between handmade Japanese knives and ordinary factory-made products.
The price may change too. Materials, production costs and the circumstances surrounding craftspeople change over time. Even if the same knife eventually returns, there is no guarantee it will return at the same price.
In my previous article, I talked about an expensive Japanese knife owned by one of my colleagues.
There is another side to that story.
He ordered the knife while visiting Japan. From placing the order to the knife finally being completed took around a year and a half.
Because it was such an expensive knife, he did not want to risk sending it internationally. Instead, he waited until a friend was travelling from Japan to Australia and asked them to bring it over.
By the time he actually held his knife in Australia, almost two years had passed since he ordered it.
Two years for one knife may sound extraordinary, but handmade craftsmanship operates on a very different timeline from ordinary retail.
Strangely enough, I learned a similar lesson from something completely unrelated to knives.
My old E-scooter had broken, and I needed another one for commuting. While I was on holiday, I found one I really wanted. Better still, it was on sale.
But I hesitated.
“Maybe I’ll wait a little longer.”
Then it sold out.
Fuel prices were rising sharply at the time, and I wondered whether more people were considering electric transport to save money on petrol. Whatever the reason, the scooter I wanted was suddenly unavailable.
I was still on holiday, so I decided to wait for it to return.
Eventually, it did.
Except now it was about $200 more expensive.
Work was about to start again and I needed it for commuting, so I had little choice. I bought it.
Then, sometime later, I checked the price again.
It had dropped by around $100.
Somehow, I had managed to buy it at almost the worst possible time.
I am not saying you should panic and buy a knife simply because you are afraid it might disappear.
That is not the point.
But if you find one of those handmade Japanese knives that makes you stop and think, “This is the one,” and you genuinely feel comfortable with the price in front of you, personally, I would not wait too long hoping for something better.
Maybe it will still be there next month.
Maybe the price will drop.
But perhaps it will sell out, and the next production could be years away. When it finally returns, the price may be different too.
That uncertainty is part of what makes handmade Japanese knives interesting to me. Behind each knife are blacksmiths, sharpeners, wholesalers and generations of regional craftsmanship. They are not simply identical objects flowing endlessly from a production line.
At Asaoya Yaichi, prices and availability may change over time, and from time to time there may be seasonal offers too.
So if a knife catches your eye, keep an eye on our website.
But if you find one that makes you think, “This is the one,” and you are happy with the price in front of you, I personally wouldn’t wait too long hoping for a better deal.
Because there is no guarantee that the same knife will still be there when you come back.
一期一会 — Ichigo Ichie.
Sometimes the right knife, at the right price, at the right moment really can be a once-in-a-lifetime encounter.
When you work with something every day, sometimes you forget to ask where it actually came from.
I sell Tosa knives in Australia, sourcing handcrafted Japanese knives directly from Shikoku, Japan. I have also spent more than 25 years working as a chef in Japan and Australia. I know how these knives feel in the hand, how they sharpen, and how they perform in a professional kitchen.
But recently, I realised there was something I wanted to understand better.
How did Tosa knives actually begin?
I knew that Tosa had a long history of blacksmithing, but I wanted to look deeper into why this particular part of Japan became known for forged blades. What I found made me appreciate the history behind these knives even more.
The story of Tosa knives is closely connected to the geography and working life of Kochi Prefecture, historically known as Tosa Province.
Kochi is a mountainous region with extensive forests. For generations, forestry was an important part of life there, and people needed strong, dependable tools for cutting trees, clearing land and working in the mountains.
That naturally created demand for forged tools such as axes, hatchets, sickles and saws.
The history, however, goes back even further.
Sword-making techniques are said to have reached Tosa during the Kamakura period. By 1590, the Chōsokabe Land Survey Records documented 399 blacksmiths in Tosa Province.
That number surprised me.
It shows that blacksmithing was already deeply established in the region more than 400 years ago.
How Tosa Knives Grew With Forestry and Agriculture
The major development of Tosa forged blades came during the early Edo period.
In 1621, reforms by the Tosa Domain encouraged the development of forestry and new agricultural land. As forestry and farming expanded, so did the need for reliable cutting tools.
Blacksmiths responded to that demand.
Over time, production increased and techniques improved. What began as tools essential for daily work gradually developed into what we now recognise as the tradition of Tosa Uchihamono, or Tosa forged blades.
This is one thing I find particularly interesting about Tosa.
The tradition was not created simply to make beautiful objects.
These were working tools.
They had to cut. They had to survive hard use. And they had to be practical enough for people who depended on them for their livelihood.
Another characteristic that caught my attention while researching Tosa knives was something known as jiyū tanzō, or “free forging.”
Rather than relying entirely on fixed moulds, Tosa blacksmiths traditionally forged different shapes and sizes according to their intended purpose.
That flexibility made sense in a region where people needed many different kinds of blades for forestry, agriculture and everyday life.
Even today, you can see something of that character in handcrafted Japanese knives.
Small differences in hammer marks, blade shape and finish are not necessarily imperfections. To me, they are reminders that a knife was made by human hands rather than simply coming from an automated production line.
In 1998, Tosa Uchihamono was officially designated as a Traditional Craft of Japan. The tradition includes not only kitchen knives but also axes, sickles, hatchets, saws and other working blades.
Modern Japanese kitchen knives have naturally evolved as well.
Today we can find traditional carbon steels such as Aogami alongside stainless steels and modern powder metallurgy steels. Handles, finishes and blade styles have changed to suit contemporary cooks, but the connection between Japanese knife making and traditional forging remains.
After looking into this history, I see the knives I work with a little differently.
I started Asaoya Yaichi because I wanted to bring genuine handcrafted Japanese knives from Shikoku to Australia. As a chef, my first concern will always be practical: does the knife actually work well in a kitchen?
But there is another side to it.
Learning about Tosa knives reminded me that Japanese blades did not develop only as kitchen tools. Their history is connected to forestry, agriculture, sword-making knowledge and generations of blacksmiths adapting their skills to what people actually needed.
That history does not automatically make every knife perfect.
But I think understanding where these traditions came from gives us a better appreciation of why Japanese forged knives are the way they are today.
Perhaps that is what I like most about the history of Tosa.
These blades were never meant to exist only behind glass.
They were made to be used.
And more than 400 years later, that practical spirit can still be found in the Japanese forging traditions that continue across Shikoku today.
After more than 25 years working as a chef in Japan and Australia, there are certain words I have used thousands of times without really thinking about them.
They are simply Japanese knife names that become part of everyday language when you work in a kitchen.
But recently, a very simple question crossed my mind:
Why are these knives actually called that?
I knew what they were designed to do. I knew how they felt in my hand and when I would choose one over another. But when I started thinking about the actual Japanese knife names, I realised there were some origins I had never really investigated.
So, purely because I was curious, I decided to look them up.
And some of the answers were more interesting than I expected.
Japanese Knife Names Often Tell You Something About the Knife
One thing becomes obvious when looking closely at Japanese knife names: many of them are surprisingly practical.
The name may describe the ingredient, the shape of the blade, or the type of work the knife was intended to perform.
That makes sense.
Traditional Japanese knives were not originally created because someone needed another product for a catalogue. They developed as working tools for particular jobs.
Santoku is probably one of the best-known Japanese knife names outside Japan.
The kanji are:
三 — three 徳 — virtue or merit
So 三徳 literally means something close to “three virtues.”
Today, the Santoku is regarded as an all-purpose Japanese kitchen knife. One common explanation connects those “three virtues” with its ability to handle several major categories of food, often described as meat, fish and vegetables.
The Santoku itself is relatively modern compared with traditional Japanese specialist knives. It developed as Japanese eating habits and home kitchens changed, combining characteristics suited to a broader range of everyday ingredients.
That is probably why the name feels so appropriate.
It is not a knife devoted to one narrow task.
Its strength is versatility.
After years in professional kitchens, I can understand why the Santoku became so popular. For someone who wants one practical Japanese knife for everyday cooking, its name describes its character remarkably well.
This is where researching Japanese knife names gets more interesting because not every origin is perfectly clear.
出 means something like to come out, protrude or emerge.
刃 means blade or edge.
There are different explanations surrounding how the name Deba came into use, including an old story connecting the name with a craftsman whose protruding teeth supposedly inspired the term.
It is an entertaining story, but the precise historical origin of the name is not something I would present as absolute fact.
What we do know is what the Deba became: one of the classic Japanese knives for processing fish.
Its thick spine, substantial weight and strong heel make it very different from a delicate slicing knife.
For me, that uncertainty actually makes the name more interesting.
We use the word “Deba” so casually today that it is easy to forget the name itself has travelled through generations of Japanese cooking history.
The long, narrow shape of the knife resembles a willow leaf, giving us the name 柳刃 — “willow blade.”
This is one of those Japanese knife names that makes immediate sense once you see the kanji and the knife together.
The long blade is closely associated with slicing sashimi and other delicate proteins. Rather than using repeated short sawing movements, its length allows a cook to make a long, controlled slicing motion.
As someone who has spent many years working with fish and sashimi, this is where the poetry of the name and the practicality of the tool come together beautifully.
It looks like a willow leaf.
But that elegant shape also has a job to do.
5. Nakiri 菜切 — A Name That Says Exactly What It Does
The Usuba is a traditional Japanese vegetable knife, particularly associated with precise vegetable work.
Although its rectangular profile can look similar to a Nakiri at first glance, traditional Usuba knives are generally more specialised and are strongly associated with professional Japanese cuisine.
The thin cutting geometry makes sense when you consider the precision required for traditional vegetable techniques.
Again, the name does not try to make the knife sound exotic.
筋 can mean sinew, muscle fibre, tendon or line depending on context.
引 means to pull or draw.
The name reflects the knife’s relationship with trimming and slicing meat, particularly working along or removing sinew and connective tissue.
Today, the Sujihiki is widely used as a Japanese slicing knife.
For me personally, this is an especially familiar knife. I have used Sujihiki extensively in professional kitchens, including for fish and slicing work.
And this is another example of how Japanese knife names can outlive their narrow original interpretation.
A modern Sujihiki can do far more than its literal name might suggest.
Japanese Knife Names Are Small Pieces of Culinary History
I started researching this simply because I was curious.
After more than 25 years as a chef, I thought it was funny that I had said these names countless times without stopping to think about where they came from.
And that may be what I enjoyed most about looking into Japanese knife names.
Gyuto remembers the arrival and growth of meat cookery.
Nakiri tells you exactly what generations of cooks used it for.
Yanagiba describes the beauty of its shape.
Usuba describes its thin blade.
Sujihiki remembers the work it was designed to perform.
Santoku reflects versatility.
And Deba reminds us that sometimes the history behind an everyday word is not quite as simple as we assume.
A Japanese knife is a tool.
But its name can also carry a small piece of Japanese food culture, language and history.
I have worked with Japanese knives for most of my professional life, and I am still finding things about them that make me curious.
That is probably why I never get tired of them.
This article started with one very simple thought:
“Why is a Deba called a Deba?”
Sometimes that is enough reason to start looking.
And I think I might have found another series worth continuing.
