Asaoya Yaichi

タグ: Japanese Knife Price

  • Choosing Your First Japanese Knife: 5 Essential Lessons from a Chef

    Choosing Your First Japanese Knife: 5 Essential Lessons from a Chef

    Ishizuchi Kanamono Manufactory

    Choosing your first Japanese knife can be confusing. There are so many steels, shapes, sizes, brands and price ranges that it is easy to spend hours researching and still not know what to buy.

    So let me make my answer simple.

    If you are buying your first Japanese knife for general home cooking, I would start by looking at a 180mm Santoku or a 210mm Gyuto, preferably in an easy-to-maintain stainless steel such as VG10 or Ginsan.

    That does not mean these are the “best” Japanese knives. It means they are practical places to start.

    Interestingly, more than 25 years ago, my own first Japanese knives were quite similar to what I would still recommend today.

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

    👉 Japanese Knives Australia — Explore our collection

    Choosing Your First Japanese Knife: My Own First Choice


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    The first Japanese knives I bought for myself were a 210mm Damascus Gyuto and a Petty knife from the same series. If I remember correctly, the steel was probably VG10.

    At the time, I certainly did not understand knife steels the way I do now. I was not comparing every specification or thinking deeply about hardness, edge retention or steel composition.

    I simply bought knives that I wanted to use.

    Looking back after more than 25 years in professional kitchens, however, I think the basic combination actually made a lot of sense.

    A 210mm Gyuto can handle meat, fish and vegetables. The Petty takes care of smaller and more detailed jobs. Between those two knives, you can handle a huge amount of everyday kitchen work.

    👉 INTERNAL LINK: 探究 Tankyū | What Does VG10 Actually Mean?

    Should Your First Japanese Knife Be a Gyuto or Santoku?


    210mm Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    For someone choosing their first Japanese knife, this is probably one of the most useful questions to answer.

    If you have enough bench space and are comfortable with a slightly longer blade, I think a 210mm Gyuto is an excellent starting point. The extra blade length becomes especially useful when cutting larger pieces of meat, fish or vegetables, because you can use a longer cutting stroke.

    👉 INTERNAL LINK: [Gyuto vs Santoku — Which Japanese Knife Is Right for You?]

    For a smaller home kitchen, or if 210mm simply feels too large, I would look at a 180mm Santoku.

    A Santoku is compact, comfortable and capable of handling meat, fish and vegetables. For many home cooks, it may be all the knife they really need.

    Neither one is automatically better.

    The question is which one makes more sense in your kitchen.

    Choosing Your First Japanese Knife Steel


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

    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    180mm Santoku SG2 Rosewood Octagonal Handle

    Steel names can make buying a Japanese knife unnecessarily intimidating.

    VG10, Ginsan, Blue #2, Blue Super, SG2 — the list goes on.

    For a beginner, I would not start by asking which steel can become the sharpest.

    I would ask: How much maintenance do you want?

    For many first-time buyers, VG10 or Ginsan makes a lot of sense. Both offer excellent performance while being stainless and relatively easy to live with.

    👉 INTERNAL LINK: [Japanese Knife Steel — Understanding the Different Steels Used in Japanese Knives]

    I personally enjoy carbon steels such as Blue #2, especially for certain cutting jobs. But carbon steel requires more attention to moisture and maintenance.

    That does not make it unsuitable for beginners. It simply means you should understand what you are buying.

    👉 INTERNAL LINK:Aogami and Shirogami | 7 Fascinating Things I Learned About Blue and White Paper Steel

    Choosing Your First Japanese Knife Does Not Mean Buying the Most Expensive One


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    There is another reason I do not think beginners should become too obsessed with specifications or prestige.

    Years ago, I took one of my knives back to a knife shop to have it sharpened.

    The person there almost laughed at it.

    I still remember that experience.

    Maybe, from his perspective, it was not a particularly special knife. But I had bought it, used it professionally and relied on it to do my job.

    That experience taught me something I still believe today.

    A knife does not need to impress another knife enthusiast. It needs to work for the person holding it.

    After more than 25 years as a chef, I have used carbon steel, stainless steel, Yanagiba, Gyuto, Sujihiki and many other knives. Today, one of the knives I use most at the sushi counter is a VG10 Sujihiki.

    Not because VG10 is the most prestigious steel.

    It simply works for what I do.

    👉 INTERNAL LINK: 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential

    What About a Petty as Your Second Japanese Knife?


    120mm Petty Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Once you have your main knife, my next choice would probably be a Petty.

    A Petty around 120–135mm is useful for smaller ingredients and detailed preparation where a 180mm or 210mm knife feels unnecessarily large.

    Interestingly, this is also what I did with my first Japanese knives: a Gyuto and a Petty.

    I did not understand it this way at the time, but looking back, they complemented each other extremely well.

    My Advice for Choosing Your First Japanese Knife

    After more than 25 years in professional kitchens, my advice is actually simpler than it would have been when I was younger.

    For general home cooking, start with a 180mm Santoku or 210mm Gyuto.

    If you want easy maintenance, look seriously at VG10 or Ginsan.

    Then, if you want a second knife, consider a 120–135mm Petty.

    If you mainly prepare vegetables, a Nakiri may make more sense. If you regularly slice fish or meat in long clean strokes, you may eventually want to explore a Sujihiki.

    But you do not need to start there.

    When choosing your first Japanese knife, do not worry too much about owning the knife with the highest hardness, the most expensive steel or the most impressive specifications.

    Start with a knife that fits your kitchen and the food you actually cook.

    More than 25 years after buying my first 210mm Gyuto and Petty, that is still where I would begin.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Japanese Knife Care Australia: 7 Powerful Lessons from 25 Years in Professional Kitchens

    Japanese Knife Care Australia: 7 Powerful Lessons from 25 Years in Professional Kitchens

    Ishizuchi Kanamono Manufactory

    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.

    👉 Visit our online store and explore our Japanese knives in Australia:
    https://asaoyayaichi.com.au

    Japanese Knife Care Australia Starts with Understanding the Steel


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    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.

    👉 INTERNAL LINK: Japanese Knife Steel: 5 Powerful Lessons After 25 Years in Professional Kitchens

    1. Keep Your Japanese Knife Clean and Dry

    Asaoya Yaichi

    This is probably the most important habit.

    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.

    👉 INTERNAL LINK: Camellia Oil — Why a Thin Protective Film Is Enough for Japanese Knives

    3. Rust Does Not Mean the Knife Is Finished

    Carbon steel changes as you use it. Patina is normal, but actual rust should be addressed before it develops further.

    I have used Sabitoru Fine for removing light rust and found it useful as part of my own knife maintenance.

    The important thing is not to panic and aggressively grind the blade as soon as you see a small mark.

    Start gently.

    👉 INTERNAL LINK: Japanese Knife Rust Removal: 5 Powerful Lessons Using Sabitoru Fine

    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.

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

    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.

    👉 INTERNAL LINK: Hand-Forged vs Machine-Made Knives: It’s About More Than Sharpness

    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.

    That is why I believe Japanese Knife Care Australia and Japanese Knives Australia naturally belong together.

    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.

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

    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.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Authentic Japanese Knives — Why True Craftsmanship Deserves Fair Value

    Authentic Japanese Knives — Why True Craftsmanship Deserves Fair Value

    Ishizuchi Kanamono Manufactory

    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.

    At Asaoya Yaichi, that distinction matters to me.

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

    Authentic Japanese Knives Are More Than Products


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

    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.

    👉 INTERNAL LINK: “Hand-Forged vs Machine-Made Japanese Knives”

    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.

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

    But there is a difference between questioning whether a knife is worth its price and expecting genuine craftsmanship to continually become cheaper.

    Fair Value Does Not Mean Never Having a Sale


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    I think this distinction is important.

    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


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

    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.

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

    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


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    This is where the subject becomes much bigger than the price of one knife.

    Preserving Japanese knife making is not simply about keeping old techniques alive today. Someone has to learn those techniques tomorrow.

    👉 INTERNAL LINK: 流通 | Tosa Knife History: 5 Surprising Ways Tosa Blades Spread Across Japan

    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.

    I Want Craftsmen’s Names to Carry Value


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    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.

    I want people to say:

    “This knife was made by this craftsman.”

    And for that statement to mean something.

    👉 INTERNAL LINK: “Handmade Japanese Knives” / your existing article discussing handmade knives and long blacksmith waiting times

    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


    180mm Santoku SG2 Rosewood Octagonal Handle

    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.

    A good knife can last for many years.

    A healthy tradition should last for generations.

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

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

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

  • 一期一会 | Handmade Japanese Knives: When the Right Knife Finds You

    一期一会 | Handmade Japanese Knives: When the Right Knife Finds You

    Ishizuchi Kanamono Manufactory

    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

    Asaoya Yaichi

    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.

    👉 INTERNAL LINK: Read the story of Tosa knife history and how this traditional industry developed.

    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.

    👉 INTERNAL LINK: Discover why Kurouchi finishes are so closely connected with traditional Tosa knives.

    One Handmade Japanese Knife That Took Two Years


    Above: My colleague’s $2,500 Takohiki knife.

    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.

    👉 INTERNAL LINK: Read my previous story about whether an expensive Japanese knife is really worth it.

    Handmade Japanese Knives and My E-Scooter Mistake

    Valk

    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.

    👉 INTERNAL LINK: 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential

    Handmade Japanese Knives and the Meaning of 一期一会

    Asaoya Yaichi products

    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.

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

    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.

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

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

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

  • Is an Expensive Japanese Knife Really Worth the Money?

    Is an Expensive Japanese Knife Really Worth the Money?

    Asaoya Yaichi

    Is an expensive Japanese knife really worth the money?

    If a $300 Japanese knife can be sharpened until it is extremely sharp, what exactly are you getting when you spend $500, $1,000, or even $2,000 on a knife?

    After more than 25 years working in professional kitchens, I still believe the most important thing about any knife is simple: it has to cut well. No matter how beautiful the handle is, how rare the steel may be, or whose name is engraved on the blade, a knife that does not cut well has missed its most basic purpose.

    But since starting Asaoya Yaichi and becoming involved in selling Japanese knives myself, the way I look at price has started to change.

    I still put cutting performance first. But I have also started to understand that when people spend more on a Japanese knife, they may not be paying only for sharpness.

    So what are they paying for?

    And at what point does an expensive Japanese knife actually become worth the money?

    An Expensive Japanese Knife Is Not Automatically Sharper

    Let’s get one thing out of the way first.

    A $500 knife is not automatically twice as sharp as a $250 knife. A properly sharpened, less expensive knife can easily feel sharper than an expensive knife that has been poorly maintained.

    That is something years in professional kitchens teaches you very quickly.

    The condition of the edge, sharpening technique, blade geometry and how the knife has been used all affect cutting performance.

    A new knife may feel incredibly sharp, but what interests me more is what happens after six months, a year or five years of use. Can I sharpen it and bring that cutting performance back?

    → INTERNAL LINK: Read “First Edge vs True Potential”

    I have also learned from my own sharpening mistakes that repeatedly using too steep an angle can gradually make the area behind the edge thicker. Even a great knife can lose some of the cutting feeling that originally made it special.

    → INTERNAL LINK: Read “Usuba 薄刃 | Thin Blades”

    Price alone cannot guarantee sharpness.

    Sharpness Still Comes First


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    For me, a knife is first and foremost a cutting tool.

    I have spent most of my working life preparing food, including years of handling fish in professional kitchens. When you use knives every day, cutting performance is not just an HRC number or a steel specification on a website.

    You feel it.

    How easily does the edge enter the ingredient? How much resistance comes through your hand? How clean is the cut? How long does the edge remain useful? And when it finally becomes dull, how easily can you bring it back?

    Understanding what happens at the very edge is also why learning about the burr became important to me.

    → INTERNAL LINK: Read “Burr 刃返り | Why It Matters”

    A good Japanese knife should not only impress you when it comes out of the box. It should be a knife that you can maintain and continue enjoying for years.

    So Why Spend More on an Expensive Japanese Knife?


    Above: The knife on top is my colleague’s $2,500 Takohiki.

    This is where my thinking has changed.

    If all you want is something sharp enough to cut onions, meat or fish, you probably do not need an expensive Japanese knife.

    But what if you want more?

    Maybe you want a certain level of cutting performance, but you also want a knife that looks great in your hand. Maybe you appreciate a forged surface, a traditional Kurouchi finish, a beautiful handle or the small differences that come from handmade production.

    → INTERNAL LINK: Read “Handmade Japanese Knives | 7 Reasons No Two Are the Same”

    There is nothing wrong with wanting your knife to look good.

    We use these tools constantly. If picking up a beautiful knife makes cooking more enjoyable, I think that has value too.

    And then there is what happens after you buy it.

    You sharpen it. You maintain it. The blade slowly changes. It gets scratches. A carbon steel blade may develop a patina. The handle develops character.

    After years of use, it stops feeling like a knife you simply bought.

    It becomes your knife.

    For me, that is where spending more begins to make sense.

    Steel Matters — But It Is Not Everything

    Ishizuchi Kanamono Manufactory

    It is easy to become obsessed with steel names when looking at Japanese knives.

    VG10, Ginsan, Aogami #2, Aogami Super and SG2 all have different characteristics that can affect sharpening, edge retention and maintenance.

    I enjoy learning about those differences too.

    → INTERNAL LINK: Read “Ginsan 銀三 | Nashiji 210 Gyuto”

    But I would never choose an expensive Japanese knife from the steel name alone.

    Blade geometry, heat treatment, grinding, finishing, balance, handle construction and the skill of the people involved all contribute to the finished knife.

    A premium steel does not automatically create a premium knife.

    The knife has to work as a whole.

    I Have Never Bought a $2,000 or $3,000 Japanese Knife

    I think I should be honest about this.

    Despite spending more than 25 years working with knives professionally, I have never personally bought a $2,000 or $3,000 knife.

    So I am not going to pretend that I fully understand what it is like to own knives at that level.

    The knives I choose for Asaoya Yaichi are knives I believe in as working tools — knives I would be happy to use myself in a professional kitchen. Cutting performance matters, but so do craftsmanship, appearance and whether the price makes sense for the knife.

    Since starting this business, however, I have begun looking at knives differently.

    I am still a chef looking at a tool.

    But now I am also becoming fascinated by the people, techniques and traditions behind that tool.

    → INTERNAL LINK: Read “Japanese Knife Regions | Do Origins Matter?”

    And perhaps I understand a little better now why somebody might spend thousands of dollars on a single knife.

    Not because a $3,000 knife necessarily cuts ten times better than a $300 knife.

    But because at some point, a knife can become more than its basic function.

    The Expensive Japanese Knife I Haven’t Found Yet

    There is another kind of knife I have not found yet.

    Not a knife I need for work.

    Not a knife I need to stock for Asaoya Yaichi.

    Just one knife for me.

    I do not know who will make it. I do not know what steel it will use, what it will look like or how much it will cost.

    But since starting a Japanese knife business, I sometimes wonder whether one day I will come across a knife, pick it up and simply think:

    “This is the one.”

    And if that knife happens to cost $2,000 or $3,000?

    I think I would buy it.

    Maybe that is ultimately what an expensive Japanese knife is about.

    It is not about buying the most expensive knife you can afford. And it is certainly not about believing that a higher price automatically means a sharper blade.

    For me, sharpness still comes first.

    But if you want good cutting performance, craftsmanship, beauty, and a knife you can sharpen, use, care for and slowly make your own over many years, then yes — I think spending more on the right knife can be worth it.

    Perhaps the knife worth spending serious money on is simply the one that makes you stop thinking about the price.

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