Asaoya Yaichi

タグ: Japanese Knives Australia

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

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


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

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

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

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

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

    Best Knife. Best Cook.

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

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

    Ishizuchi Kanamono Manufactory

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

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

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

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

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

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

    2. A Sharp Knife Can Make Everyday Cooking Easier


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

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

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

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

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

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

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

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


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

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

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

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

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

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

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

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

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

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

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

    4. Simple Cooking Is Often the Most Rewarding

    @asaoyayaichi

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

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

    Take Shio Koji Chicken, for example.

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

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

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

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

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

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

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

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


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

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

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

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

    Best Knife. Best Cook. — Enjoy the Process

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

    Cooking is not only about the finished dish.

    It is also about everything that happens along the way.

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

    A good knife cannot replace knowledge, practice or creativity.

    But it can make those everyday moments more enjoyable.

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

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

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

    Discover Japanese Knives Australia with Asaoya Yaichi


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

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

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

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

    You do not need complicated recipes to enjoy good food.

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

    Best Knife. Best Cook.

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

    Find Your Favourite Japanese Knife at Asaoya Yaichi

    Ready to make everyday cooking more enjoyable?

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

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

    🔪 Explore Japanese Knives at Asaoya Yaichi

    Best Knife. Best Cook.

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Japanese Knives Australia — Why Buying Directly from a Japanese Importer Matters

    Japanese Knives Australia — Why Buying Directly from a Japanese Importer Matters

    Japanese Knives Australia

    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.

    👉 Explore our current collection and Christmas offers:
    https://asaoyayaichi.com.au

    Japanese Knives Australia — Why the Import Process Matters

    Ishizuchi Kanamono Manufactory

    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


    Click here to visit Asaoya Yaichi

    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.

    👉 Internal link: Read our article about choosing your first Japanese knife.

    Japanese Knives Australia — Understanding What You’re Buying


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    One thing I always encourage people to do is learn a little about the knife they’re considering.

    Japanese knives come in different shapes, sizes and steels, and those differences affect how they perform.

    A Gyuto, for example, is a versatile choice for someone who regularly prepares meat, fish and vegetables.

    A Santoku may feel more manageable for someone who prefers a slightly shorter blade.

    Neither is automatically better. It depends on how you cook.

    👉 Internal link: Read our article about why the Gyuto is such a versatile Japanese knife.

    Steel is another consideration. Different steels offer different combinations of edge retention, sharpening characteristics and maintenance requirements.

    👉 Internal link: Read our guide to Japanese knife steels.

    Understanding these details helps you make a better decision rather than simply choosing a knife because it looks attractive.

    👉 Internal link: Explore our article about Japanese knife finishes.

    Why I Started Asaoya Yaichi

    I started Asaoya Yaichi because I wanted to introduce Japanese knives that I personally believe are worth owning to people here in Australia.

    Having worked as a chef for so many years, I know how much difference a good knife can make to everyday cooking.

    But I also understand that buying a Japanese knife can be a significant purchase.

    That’s why I believe customers deserve good information, carefully selected products and reasonable prices.

    Direct importing and online selling are important parts of how we make that possible.

    👉 Internal link: Read more about the craftsmanship behind traditional Japanese forged knives.

    Finding the Right Japanese Knife in Australia

    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.

    👉 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.

  • Why Are Japanese Knives So Popular? 5 Surprising Reasons I Discovered After 25 Years as a Chef

    Why Are Japanese Knives So Popular? 5 Surprising Reasons I Discovered After 25 Years as a Chef

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

    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.

    🎄 Our Christmas Sale is now on, with selected Japanese knives available at special discounted prices!

    With limited stock available, don’t miss this opportunity to discover authentic Japanese craftsmanship at exceptional value.

    👉 Visit our online store and explore our Christmas Sale!

    What I discovered was more interesting than simply saying Japanese knives are sharp.

    1. Why Are Japanese Knives So Popular When Other Countries Make Excellent Knives?


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    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

    Ishizuchi Kanamono Manufactory

    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.

    👉 INTERNAL LINK ①: Hand-Forged vs Machine-Made Japanese Knives — Read Our Story

    3. Japanese Cuisine Helped Introduce Japanese Knives to the World

    Asaoya Yaichi

    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.

    👉 INTERNAL LINK ②: Sashimi and Sharpness — Why Cutting Technique Matters

    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.

    👉 INTERNAL LINK ③: Japanese Knife Steel — Understanding the Differences

    5. Japanese Knives Combine Tradition With Innovation


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

    One discovery I particularly enjoyed was that Japanese knife culture has also been influenced by the West.

    👉 INTERNAL LINK ④: Nakiri vs Santoku — Choosing the Right Kitchen Knife

    The Gyuto developed as Western-style cooking and meat consumption became more established in Japan.

    The Santoku later became popular as a versatile kitchen knife suited to changing domestic cooking habits.

    Japan did not simply preserve traditional designs. Japanese makers adapted to new ingredients, cooking methods and customer needs.

    Today, Japanese knives range from traditional carbon steel blades to modern stainless and powder metallurgy steels.

    Their finishes, handle materials and blade shapes also offer enormous variety.

    This ability to combine tradition with innovation is one of the strongest reasons Japanese knives continue attracting attention.

    Why Are Japanese Knives So Popular? My Conclusion After 25 Years


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    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.

    👉 INTERNAL LINK ⑤: Tosa Knives and Kurouchi — Discover Traditional Japanese Craftsmanship

    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.

    That difference is worth discovering.

    👉 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 Knives in Australia: 5 Amazing Reasons to Buy

    Japanese Knives in Australia: 5 Amazing Reasons to Buy

    Ishizuchi Kanamono Manufactory

    Are Japanese knives in Australia really worth buying?

    As a professional chef with over 25 years of experience in Japan and Australia, I believe they absolutely are. However, I also believe that exceptional Japanese craftsmanship should not always come with an exceptionally high price.

    At Asaoya Yaichi, our mission is simple. We want more Australians to discover the quality of authentic Japanese knives without paying unnecessarily high prices.

    If you are considering purchasing your first Japanese knife, I invite you to explore our collection at Asaoya Yaichi.

    This Christmas, we are making that opportunity even more accessible.

    1. Japanese Knives in Australia Offer More Than Sharpness


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    Japanese knives are internationally recognised for their craftsmanship, cutting performance, and attention to detail.

    However, a beautiful knife is not necessarily the right knife for everyone.

    Throughout my career, I have used traditional carbon steel knives, modern stainless steel knives, and many different blade shapes.

    One thing I have learned is that price alone does not determine quality.

    A well-balanced knife that suits your cooking style can be far more valuable than an expensive knife that feels uncomfortable.

    For everyday cooking, I personally consider the gyuto one of the most versatile Japanese knives available.

    👉 Internal Link 1: Gyuto — Why I Think It Is One of the Most Versatile Japanese Knives

    2. Why Japanese Knives in Australia Can Be Expensive

    Importing Japanese knives involves international shipping, currency exchange, taxes, and distribution expenses.

    When products pass through several distributors, additional margins can increase the final retail price.

    At Asaoya Yaichi, we take a different approach.

    We source our knives directly from Ishizuchi Kanamono Seisakusho in Japan.

    This direct relationship allows us to carefully select our products while reducing unnecessary distribution costs.

    Our goal is not simply to offer cheaper knives.

    We want to provide genuine Japanese craftsmanship at prices that represent excellent value.

    I have previously discussed why expensive Japanese knives are not always the best choice.

    👉 Internal Link 2: Is an Expensive Japanese Knife Really Worth It?

    3. Carefully Selected Japanese Knives for Australian Kitchens


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

    Not every Japanese knife is designed for the same purpose.

    Some people prefer traditional carbon steel, while others appreciate the convenience of stainless steel.

    At Asaoya Yaichi, our collection includes VG10, Ginsan, Aogami No. 2, and other carefully selected steels.

    Each has its own characteristics.

    For example, I appreciate the sharpening characteristics of Aogami No. 2, particularly when preparing fish.

    However, I also regularly use VG10 stainless steel knives in professional kitchens.

    Both can deliver excellent performance when properly maintained.

    Rather than recommending the most expensive option, I believe it is more important to help customers understand which knife suits their needs.

    👉 Internal Link 3: Japanese Knife Steel — Understanding Different Steel Types

    4. An Exceptional Christmas Opportunity

    Asaoya Yaichi

    This year, we have made an important decision.

    Beginning on 14 October 2026, Asaoya Yaichi will offer significant discounts across our Japanese knife collection.

    Why?

    Because we want more people to discover Asaoya Yaichi.

    We want Australians to experience the quality of the knives we have selected and understand why we believe in them.

    Thanks to our direct sourcing relationship with Ishizuchi Kanamono Seisakusho, we can already offer competitive prices.

    For this Christmas sale, we have decided to go even further.

    Some of our promotional prices may even compete with prices for comparable Japanese knives sold in Japan.

    That means Australian customers can enjoy exceptional value without travelling overseas.

    Of course, prices vary depending on the manufacturer, materials, and retailer. We are not claiming that every knife is the cheapest available.

    What we are offering is an opportunity to experience carefully selected Japanese craftsmanship at prices we believe are genuinely attractive.

    For anyone considering a Japanese knife as a Christmas gift, this could be the perfect opportunity.

    👉 Internal Link 4: Japanese Knife Christmas Gift: 5 Beautiful Choices from a Professional Chef

    5. Discover Authentic Japanese Knives in Australia

    When searching for Japanese knives in Australia, customers have many choices.

    But I believe purchasing a Japanese knife should involve more than comparing prices or admiring beautiful finishes.

    A knife should feel comfortable, perform reliably, and become something you enjoy using for years.

    This philosophy is at the heart of Asaoya Yaichi.

    We want customers to understand the craftsmanship behind our knives and appreciate the people involved in producing them.

    We also want to support the future of traditional Japanese knife craftsmanship by introducing these products to new customers.

    👉 Internal Link 5: Hand-Forged vs Machine-Made Japanese Knives

    Our Christmas sale is not simply about selling more knives.

    It is about introducing our brand, sharing our passion, and giving more people the opportunity to discover Japanese craftsmanship.

    If you are looking for authentic Japanese knives in Australia, we invite you to explore our collection.

    Discover our Japanese Knives Australia collection and find a knife that suits your kitchen.

    With limited stock available, some designs may not return immediately once sold out.

    We hope this Christmas will be the beginning of your own experience with Asaoya Yaichi.

    👉 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 Christmas Gift: 5 Beautiful Choices from a Professional Chef

    Japanese Knife Christmas Gift: 5 Beautiful Choices from a Professional Chef

    Asaoya Yaichi X’mas Sale

    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.

    If you would like to explore our collection, please visit our Japanese Knives Australia collection⁠.

    Japanese Knife Christmas Gift No. 1 — 180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer


    View more details on our website

    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


    View more details on our website

    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


    View more details on our website!

    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.

    I have previously shared my thoughts on different Japanese knife shapes, including the versatility of the Gyuto, in my article Japanese Knife Shapes: 5 Powerful Lessons From 25 Years.

    Another reason I like this series as a Christmas gift is its appearance.

    The matching green handles and Damascus blades create a beautiful combination, particularly when two knives are presented together.

    For someone who enjoys cooking regularly, I believe this would be a thoughtful and practical gift that could be appreciated for many years.

    Japanese Knife Christmas Gift No. 4 — Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn


    View more details on our website!

    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


    View more details on our website!

    My final recommendation is a little different.

    If I were choosing a Japanese knife as a Christmas gift for a professional chef, this would be one of my strongest candidates.

    The 180mm Kiritsuke Aogami #2 Kurouchi features traditional carbon steel, a black forged finish, and a walnut octagonal handle.

    Its appearance is simple, powerful, and unmistakably Japanese.

    I previously wrote an article explaining which knife I would choose if I could use only one knife in my professional kitchen.

    My answer was a Kiritsuke.

    That is how highly I regard its versatility.

    In my daily work at a sushi counter, I need a knife that can handle different ingredients and cutting tasks efficiently.

    The pointed tip of a Kiritsuke is useful for precise work, while the blade can handle many everyday preparation tasks.

    Of course, no single knife is perfect for absolutely everything.

    However, I have always appreciated knives that allow me to work comfortably without constantly changing tools.

    Although I particularly recommend this knife for professional chefs, I would also be delighted to see home cooks enjoying it.

    For anyone who finds 180mm slightly too long, we also offer a 165mm version.

    The shorter blade may feel more comfortable for someone who prefers a compact knife.

    Because this knife uses Aogami #2 carbon steel, it requires proper cleaning, drying, and maintenance.

    The black Kurouchi finish gives it a beautiful traditional appearance, but it does not eliminate the need to care for the exposed carbon steel.

    For someone who appreciates traditional Japanese knives, however, that responsibility can become part of the enjoyment of ownership.

    I have written more about my personal preference for this knife shape in Kiritsuke — The Knife I Would Choose If I Could Own Only One.

    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.

    👉 Explore more:
    Asaoya Yaichi Blog⁠

    👉 Visit our online store:
    Asaoya Yaichi Online Store⁠

    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 Christmas Gift: 5 Beautiful Reasons to Give One

    Japanese Knife Christmas Gift: 5 Beautiful Reasons to Give One

    Asaoya Yaichi

    Christmas is approaching, and finding the perfect present for someone special is not always easy.

    We often look for something beautiful, practical, and meaningful. Something that will not simply be forgotten after the holiday season.

    A Japanese Knife Christmas Gift might not be the first thing that comes to mind, but I believe it deserves serious consideration.

    After more than 25 years working as a professional chef, I have come to appreciate Japanese knives as much more than ordinary kitchen tools.

    A good knife can become part of someone’s daily life for many years.

    At Asaoya Yaichi, we carefully select Japanese knives and introduce them to customers throughout Australia.

    We are also excited to announce that our limited-time Christmas sale begins Wednesday , 14 October 2026, at 12:00 AM (Queensland time).

    Before the sale begins, you are welcome to explore our collection.

    👉 Explore Japanese Knives at Asaoya Yaichi⁠

    Today, I would like to share five reasons why I believe a Japanese knife can make a wonderful Christmas gift.

    1. A Japanese Knife Christmas Gift Can Carry a Beautiful Meaning

    Ishizuchi Kanamono Manufactory

    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


    A 40-year-old Kiya Yanagiba knife passed down to me by my mother.

    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.

    I have discussed this idea further in:

    ➡️ Is an Expensive Japanese Knife Really Worth It?⁠

    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:

    ➡️ Hand-Forged vs Machine-Made Japanese Knives⁠

    When someone receives a Japanese knife, they are receiving more than a piece of sharpened steel.

    They are receiving something connected to a remarkable manufacturing tradition.

    For me, that makes a Japanese Knife Christmas Gift particularly meaningful.

    4. A Japanese Knife Christmas Gift Can Suit Different Cooking Styles


    To suit your style.

    One of the wonderful things about Japanese knives is the variety available.

    Some people enjoy preparing meat and fish, while others spend more time cooking vegetables.

    For someone who enjoys preparing different kinds of meals at home, a Gyuto can be an excellent choice.

    A Santoku is another practical option, especially for someone who prefers a slightly shorter blade.

    For people who enjoy detailed preparation, a smaller Petty knife can also be a wonderful addition to their kitchen.

    I have explored the differences between these popular designs in:

    ➡️ Nakiri vs Santoku: 3 Essential Lessons from My Kitchen⁠

    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:

    ➡️ Japanese Knives Australia — Explore Our Collection⁠

    You can also learn more about choosing a Japanese knife in:

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

    Whether you are buying for a professional chef or someone who simply enjoys cooking at home, there is a Japanese knife that may suit their needs.

    Tomorrow: My 5 Recommended Japanese Knives for Christmas Gifts

    https://blog.asaoyayaichi.com.au

    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.

    A Christmas Gift Worth Remembering

    Asaoya Yaichi X’mas sale

    I believe the best gifts are not necessarily the most fashionable or expensive.

    They are the ones that become part of our lives.

    A Japanese knife can accompany someone through everyday dinners, family celebrations, and countless meals prepared for people they love.

    This Christmas, Asaoya Yaichi is preparing something special.

    Our limited-time Christmas sale officially begins Wednesday , 14 October 2026, at 12:00 AM (Queensland time).

    Because our knives are carefully selected and available in limited quantities, some models may sell out before our next shipment arrives.

    If you have been considering a Japanese Knife Christmas Gift, now is a wonderful time to explore our collection before the sale begins.

    And please come back tomorrow for my five personal Christmas gift recommendations!

    Mark your calendar and don’t miss out!

    👉 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.

  • 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.

  • Carbon Steel Japanese Knives: 5 Powerful Lessons from My Real Experience

    Carbon Steel Japanese Knives: 5 Powerful Lessons from My Real Experience


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

    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.

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

    👉 https://asaoyayaichi.com.au

    Carbon Steel Japanese Knives Can Rust — But That Is Not the Whole Story

    Ishizuchi Kanamono Manufactory

    There is no point pretending otherwise: Carbon Steel Japanese Knives can rust faster than stainless steel.

    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.

    👉 INTERNAL LINK: Japanese Knife Patina article

    Understanding the difference between normal patina and harmful rust is also important when living with carbon steel.

    My Aogami #2 Knife Is a Different Story


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    My Aogami #2 kurouchi gyuto behaves differently.

    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.

    👉 INTERNAL LINK: Sabitoru Fine article

    Sabitoru has become a useful part of my maintenance routine when small areas of rust appear.

    👉 INTERNAL LINK: Camellia Oil article

    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.

    Carbon Steel Japanese Knives vs VG10 in Daily Use


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    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


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    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.

    👉 INTERNAL LINK: Japanese Knife Thinning article

    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?


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    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?

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

    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.

    👉 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 Thinning: 5 Powerful Lessons I Learned After Years of Sharpening

    Japanese Knife Thinning: 5 Powerful Lessons I Learned After Years of Sharpening


    Ishizuchi Kanamono Manufactory 

    Japanese Knife Thinning is something I never thought deeply about, even after more than 25 years working as a professional chef.

    I have sharpened knives throughout my career, but there is something I have noticed many times, particularly with stainless steel knives I have used for years.

    The edge can feel sharp after sharpening, yet somehow the knife does not pass through food as easily as it once did.

    I once borrowed a colleague’s knife at work and was genuinely surprised by how easily it cut. My own knife was sharp too, so why did his knife move through food so much better?

    I had some ideas, but I could not properly explain the reason. So I decided to research Japanese Knife Thinning.

    👉 Looking for Japanese knives in Australia? Explore our collection here:
    https://asaoyayaichi.com.au/japanese-knives-australia

    Japanese Knife Thinning Is Not the Same as Sharpening

    Asaoya Yaichi

    For most of my career, my main purpose when sharpening has been simple: make the knife sharp again.

    Especially at work, I want to finish sharpening quickly and get back to cooking.

    I also know one of my bad habits.

    When I want to create an edge quickly, I sometimes raise the sharpening angle slightly. It reaches the cutting edge faster and gets the job done.

    And I will admit another one: sometimes I am lazy about flattening my whetstone.

    I know I should do it regularly, but knowing that and actually doing it every time are different things.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters

    What I had not fully understood was that making the cutting edge sharp and maintaining the overall cutting geometry of a knife are two different things.

    As a knife is repeatedly sharpened, the cutting edge gradually moves higher into the blade, where the steel is generally thicker.

    The edge can still be extremely sharp, but the steel immediately behind that edge can become relatively thick.

    That thickness creates resistance once the edge has entered the food.

    Why Japanese Knife Thinning Started Making Sense to Me


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    This helped explain my experience with my colleague’s knife.

    What surprised me was not simply the sharpness of his edge. It was how easily the entire blade travelled through the ingredient.

    That is where blade geometry becomes important.

    👉 INTERNAL LINK: Japanese Knife Shapes: 5 Powerful Lessons From 25 Years in Professional Kitchens

    A sharp edge starts the cut, but the geometry behind that edge affects what happens next.

    This is also why I started thinking about the difference between some of my stainless knives and the Aogami Super sujihiki I currently use.

    Japanese Knife Thinning and My Aogami Super Sujihiki


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    With some stainless knives I have owned for years, I have clearly experienced that feeling of the knife becoming harder to push through food.

    My current Aogami Super sujihiki feels different.

    It seems to form an edge quite easily on the stone. I do not need to raise the sharpening angle very much to get the edge I want, so I naturally sharpen it at a relatively low angle.

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

    However, I do not think it would be correct to simply say this happens because Aogami Super is better than stainless steel.

    Steel type, hardness, original blade geometry, thickness behind the edge, heat treatment and my own sharpening technique can all influence what I feel.

    I have used VG10 extensively throughout my career, for example, and I still consider it an excellent practical knife steel.

    👉 INTERNAL LINK: VG10 Japanese Knife article

    The difference may partly be the knife itself—and partly the way I sharpen it.

    Japanese Knife Thinning — So How Do You Fix the Problem?

    This was the part I really wanted to understand.

    If the edge is sharp but the knife has become too thick behind the edge, simply sharpening the cutting edge again does not remove that thickness.

    The basic solution is thinning.

    Instead of sharpening only at the normal edge angle, the blade is placed against the whetstone at a much lower angle. Steel is gradually removed from the area immediately behind the cutting edge.

    The purpose is not simply to make another sharp edge. It is to reduce unnecessary thickness and restore a thinner cutting geometry.

    After thinning, the actual cutting edge can then be sharpened normally again.

    👉 INTERNAL LINK: Aogami Super / Carbon Steel article

    However, this is also something I would approach carefully.

    Removing too much steel can change the geometry of the knife. Thinning can also scratch the blade face and alter its original finish. With an expensive Japanese knife, working slowly—or having an experienced professional sharpener do the work—may be safer than aggressively removing steel.

    A Flat Whetstone Matters More Than I Thought

    Why Flattening Your Whetstone Matters

    There was another slightly uncomfortable answer waiting for me.

    The whetstone should be flat.

    When trying to thin a knife at a very low and consistent angle, a dished stone makes controlling the contact between the blade and stone more difficult.

    So perhaps my habit of occasionally avoiding stone flattening was part of the answer all along.

    Prevention matters too.

    Rather than repeatedly increasing the sharpening angle simply because I want to finish quickly, maintaining a lower, consistent angle where appropriate may help preserve the knife’s geometry for longer.

    That does not mean every knife should be sharpened at the lowest possible angle. Different knives, steels and uses require different approaches. But continually making a steeper secondary edge without considering the thickness behind it can eventually change how the knife moves through food.

    What Japanese Knife Thinning Taught Me About Sharpness

    After researching this, I realised something surprisingly simple:

    Sharpening restores the edge. Thinning restores the geometry behind the edge.

    For years, I knew that some knives felt sharp but somehow did not cut like they used to. I also knew that I sometimes sharpened too quickly and occasionally neglected flattening my stones.

    Perhaps I already knew part of the answer. I just did not always want to do it.

    Even after more than 25 years in professional kitchens, there are still things about knives that I do not fully understand.

    That is exactly why I enjoy researching them.

    For anyone looking at Japanese knives in Australia, learning how to maintain the knife over many years can be just as important as choosing the steel, shape or handle when you first buy it.

    👉 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 Shapes: 5 Powerful Lessons From 25 Years in Professional Kitchens

    Japanese Knife Shapes: 5 Powerful Lessons From 25 Years in Professional Kitchens

    Ishizuchi Kanamono Manufactory

    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:

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

    Why Are There So Many Japanese Knife Shapes?

    Japanese Knives Australia

    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:

    👉 INTERNAL LINK: Tosa Knife History — From Samurai-Era Craft to the Modern Kitchen

    Japanese Knife Shapes I Have Rarely Used: Santoku and Nakiri


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

    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo

    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:

    👉 INTERNAL LINK: Nakiri vs Santoku: 3 Essential Lessons from My Kitchen

    My experience simply shows why I do not believe there is one universal answer when someone asks, “What is the best Japanese knife?”

    Your kitchen matters.

    Your ingredients matter.

    And most importantly, the way you actually cook matters.

    Why I Consider the Kiritsuke an Extremely Versatile Knife

    165mm,180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    The Kiritsuke is different.

    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.

    That versatility is why I previously wrote:

    👉 INTERNAL LINK: 切付 | The Knife I Would Choose If I Could Own Only One

    For someone who enjoys a longer blade and wants one knife capable of doing many jobs, the Kiritsuke makes a lot of sense to me.

    Sujihiki at the Sushi Counter


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    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:

    👉 INTERNAL LINK: Sashimi & Sharpness

    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


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    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:

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

    And if you are trying to decide where to begin, I have also written about the knives I would personally consider in Australia:

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

    The Best Japanese Knife Shape Depends on You


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    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.

    👉 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.

  • Petty Knife: 5 Surprising Things I Learned About This Small Japanese Knife

    Petty Knife: 5 Surprising Things I Learned About This Small Japanese Knife


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

    I have worked as a professional chef for more than 25 years, and during that time I have used many different Japanese knives. Gyuto, Santoku, Sujihiki, Yanagiba, Deba, Nakiri — and of course, the Petty Knife.

    But recently I realised something surprisingly simple.

    I had used a Petty Knife for years, but I had never really stopped to ask why it was called “Petty.”

    Was it actually the English word “petty”? Was it originally a Japanese knife? Or did the name come from somewhere else?

    So I decided to look into it.

    For anyone exploring Japanese Knives Australia, understanding the history and purpose behind each knife can be just as interesting as comparing steels, shapes and finishes.

    👉 Looking for Japanese knives in Australia? Visit Asaoya Yaichi:
    https://asaoyayaichi.com.au

    Petty Knife — Where Does the Name Come From?

    Ishizuchi Kanamono Manufactory

    The first thing I learned was that the name Petty Knife does not originally come from the English meaning of “petty.”

    It is generally traced to the French word “petit,” meaning “small.”

    In Japanese, the knife is called ペティナイフ (peti naifu), essentially combining the idea of “small” with the English word “knife.”

    That was something I genuinely did not know.

    I had spent years working with these knives in professional kitchens without ever thinking seriously about the origin of the name.

    It is another reminder that many Japanese knife terms have histories that are not always obvious from the words we use today.

    👉 INTERNAL LINK: Tosa Knife History — From Samurai-Era Craft to the Modern Kitchen

    Is the Petty Knife Really a Traditional Japanese Knife?


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    This is where the story becomes even more interesting.

    The Petty Knife belongs to the Western-influenced side of Japanese kitchen knives rather than the older traditional Japanese knife families.

    As Western-style cooking and Western knife shapes became established in Japan, Japanese makers adapted those forms using their own approach to knife making.

    Today, the Petty Knife is widely recognised as a Japanese utility knife.

    It is often around 120–150mm, although sizes vary between makers. Its compact blade gives much more control than a full-sized Gyuto or Santoku when working with smaller ingredients.

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

    Petty Knife Uses in My Professional Kitchen

    Japanese Knives Australia

    For me, this is where specifications become less important than actual kitchen experience.

    A Petty Knife is useful when a larger knife simply feels unnecessary.

    Trimming meat, removing sinew, preparing small vegetables, cutting fruit, cleaning small pieces of fish or doing detailed work around an ingredient are all situations where a smaller blade can be extremely convenient.

    I personally like 135mm Petty Knives because they still feel compact while giving enough blade length to do real preparation work.

    You could describe a Petty Knife as sitting somewhere between a Western paring knife and a small chef’s knife.

    That versatility is probably why it quietly becomes one of those knives you keep reaching for.

    Petty Knife Steel Still Matters

    Ginsan Steel

    Being small does not mean the steel becomes unimportant.

    A Petty Knife can be made from many of the same steels used in larger Japanese knives, including stainless steels and traditional carbon steels.

    The choice affects maintenance, sharpening, edge retention and how the knife feels in everyday use.

    For someone buying Japanese knives in Australia, this is worth considering carefully. A knife that suits a professional chef working every day may not necessarily be the best choice for someone cooking at home several times a week.

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

    The same applies to the surface finish. A polished Petty Knife, Nashiji finish or Kurouchi blade can look completely different even when the basic purpose of the knife remains similar.

    👉 INTERNAL LINK: 仕上げ | Japanese Knife Finishes…

    Petty Knife and the Character of Japanese Knives

    One reason I enjoy learning more about Japanese knives is that even a small knife can lead into a much bigger story.

    A Petty Knife may have Western influences, but Japanese makers have developed it into something that now sits naturally alongside Gyuto, Santoku, Nakiri and other knives in Japanese knife collections.

    And when you start looking at individual makers, steels, handles and finishes, two Petty Knives of the same length can feel completely different.

    This is also why I do not think Japanese knives should be judged only by blade length or steel name.

    The maker, construction, balance, grind, handle and intended purpose all contribute to the finished knife.

    👉 INTERNAL LINK: Kurouchi Japanese Knives…

    Choosing a Petty Knife in Australia


    135mm Petty VG10 Polished Hammered 67 Layer Damascus

    For people searching for Japanese Knives Australia, the Gyuto and Santoku naturally receive most of the attention.

    But the Petty Knife should not be overlooked.

    If you already own a larger Japanese knife, a Petty Knife can be an excellent second knife because it covers many of the smaller jobs where a 180mm Santoku or 210mm Gyuto can feel unnecessarily large.

    And after researching the name myself, I now find the Petty Knife even more interesting.

    I had been using one for years without knowing that the name itself carried a small piece of European and Japanese knife history.

    Sometimes the knives we think we already know still have something new to teach us.

    👉 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.

  • Choosing a Japanese Knife: 5 Powerful Lessons About the Maker Behind the Blade

    Choosing a Japanese Knife: 5 Powerful Lessons About the Maker Behind the Blade

    Ishizuchi Kanamono Manufactory

    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.

    👉 Explore our Japanese knives in Australia:
    https://asaoyayaichi.com.au

    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.

    👉 INTERNAL LINK: [Tosa Knife History — From Samurai-Era Craft to the Modern Kitchen]

    Understanding where a knife comes from gives us a much deeper appreciation of what we are holding in our hands.

    The Maker’s Name Should Have Real Value


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    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.

    👉 INTERNAL LINK: [Hand-Forged vs Machine-Made Japanese Knives]

    But there is an important distinction.

    I want the maker’s name to represent craftsmanship, experience and quality — not simply status.

    Choosing a Japanese Knife Is Still About the Knife


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

    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.

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

    The same applies to knife shape. A Gyuto, Santoku, Nakiri, Sujihiki or Kiritsuke has its own purpose and character.

    The maker gives the knife its craftsmanship.

    The user gives the knife its purpose.

    A Famous Name Should Tell a Story


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

    This is perhaps the most important point for me.

    I do not want Japanese blacksmiths to become anonymous workers behind expensive knives.

    But I also do not want their names printed on a blade simply because a famous name makes the knife easier to sell.

    If we introduce a craftsman’s name, we should also explain their work.

    Where do they work? What traditions do they come from? What kind of knives do they make? Why is their craftsmanship worth preserving?

    That story is part of the knife.

    This is especially important with traditional knife-making regions such as Tosa.

    👉 INTERNAL LINK: [Kurouchi Japanese Knives: Traditional Black-Forged Blades Explained]

    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.

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

    For me, Choosing a Japanese Knife should bring these two ideas together.

    We should respect the maker.

    We should understand the craftsmanship.

    And then we should choose a knife that genuinely suits the person who will use it.

    The Name Behind the Knife Deserves to Be Remembered

    Japanese Knives Australia

    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.

    👉 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.

  • Nakiri vs Santoku: 3 Essential Lessons from My Kitchen

    Nakiri vs Santoku: 3 Essential Lessons from My Kitchen


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

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

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

    Nakiri vs Santoku: Straight Cuts on the Board


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

    👉 See what I learned about Japanese knife thickness.⁠

    Katsuramuki Makes Me Notice the Blade Shape

    Nakiri vs Santoku for Katsuramuki


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

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

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

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

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

    Nakiri vs Santoku When There Is Room for Only One


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

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

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

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

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

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

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

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

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

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

    ——————————————-—

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Chanoyu Goldcoast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Does a Sharp Knife Really Change Sashimi? What I Notice at the Sushi Counter

    Does a Sharp Knife Really Change Sashimi? What I Notice at the Sushi Counter

    Asaoya Yaichi

    After more than 25 years as a chef, including time at a sushi counter, I have learned that a sharp knife for sashimi changes what I see and feel while cutting fish. A clean slice can shine under the light, with edges that hold their shape. When the knife is dull, I feel resistance before I even look at the result.

    If you are exploring Japanese knives in Australia, you can see our selection at Asaoya Yaichi⁠. Choosing a knife is only the beginning, though. Keeping its edge in good condition is what allows you to use it well, especially with delicate fish.

    A Sharp Knife for Sashimi Makes the Cut Surface Shine


    Ishizuchi Kanamono Manufactory

    When my knife is properly sharpened, I can draw it through a piece of fish with a controlled movement. The cut surface often looks smooth and bright. I can also see a clean, distinct edge around the slice. Those details matter to me when I arrange sashimi on a plate.

    With a dull knife, the feeling in my hand is different. There is a heavy resistance as I try to pull the blade through. I may find myself pressing harder or moving the knife back and forth to finish the cut. Instead of letting the edge do the work, I start forcing my way through the fish.

    A knife’s price or steel name cannot tell me how it will perform at that moment. Even a good knife needs an edge that is ready for the work.

    → Read why I do not judge a new Japanese knife only by its first edge.⁠

    Ōtoro Shows Me When an Edge Is Not Ready


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    I notice the difference particularly when cutting ōtoro, the fatty part of tuna. Some pieces have strong fibres running through them. If the knife has not been sharpened well, I can feel the edge struggling to pass through those fibres.

    Trying to overcome that resistance with force does not give me the slice I want. I want to draw the blade through smoothly while keeping the fish’s shape intact. When the knife is sharp, I have more control over that movement and the finished piece looks cleaner.

    This does not mean sharpness is the only thing that matters. The length and shape of the blade, the direction of the fibres and my cutting technique all affect the result. For me, though, a dull edge makes every other part of the job harder.

    → Read why I still use carbon steel for some of my sashimi work.⁠

    A Dull Knife Can Split Salmon and Spoil a Thin Cut


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    Ōtoro is not the only fish that reveals a problem with the edge. Salmon can be soft and delicate. If I have to push down to get through it, the flesh may split rather than form the clean slice I intended.

    White fish presents another challenge. When I make a thin sogi-giri cut with fish such as sea bream, I need to control the angle while the blade moves through the flesh. If the edge catches or drags, the thin slice can lose its shape. What should have been a neat cut can become untidy very quickly.

    This is why I pay attention to how the knife feels during a cut, not just whether it can eventually get through the fish. Heavy resistance tells me something is wrong. The surface and edges of the finished sashimi tell me even more.

    → Read how blade thickness can also affect the way a Japanese knife cuts.⁠

    Does a Sharp Knife for Sashimi Affect Texture?


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I believe a cleanly cut piece of sashimi gives a better impression when I eat it. A smooth surface and well-defined edges feel different from a piece that has been pressed or torn. That is my experience from preparing and eating fish over many years.

    I would not say the knife alone determines the taste or texture. The fish, its condition, the thickness of the slice and the way I cut across its fibres also matter. What I do know is that I do not want to crush the fish while trying to slice it.

    When a knife starts to feel heavy in the cut, sharpening becomes part of preparing for service. I have learned that raising a burr on the stone is not the end of that process; what matters is the edge I leave on the knife and how it performs when I use it.

    → Read what I learned about burrs while sharpening Japanese knives.⁠

    What This Means When Choosing Japanese Knives in Australia


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    If you are choosing among Japanese knives in Australia, I would think beyond the steel name and appearance. Consider what you cook, how the knife feels in your hand and how you will maintain its edge. A knife that suits your work and is regularly sharpened will serve you better than one you leave dull.

    Sashimi makes that lesson especially clear to me. I want the blade to move through the fish without a fight. When the cut surface shines and the edges remain clean, I can see the difference that careful sharpening and cutting have made.

    → Explore the Japanese knives I would choose after 25 years as a professional chef.⁠

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

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

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

    ——————————————————

    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 Steel: 5 Powerful Lessons I Learned After 25 Years as a Chef

    Japanese Knife Steel: 5 Powerful Lessons I Learned After 25 Years as a Chef

    Ishizuchi Kanamono Manufactory

    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.

    👉 Visit the Asaoya Yaichi online store to explore our Japanese knives in Australia.

    Japanese Knife Steel Was Never My Priority in the Kitchen


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    As a working chef, I was interested in practical results.

    Does it cut well? How long can I use it before sharpening? Can I keep using it when the edge starts to fade? How quickly can I bring the edge back?

    I did not stand in the kitchen thinking about carbon percentages or steel specifications.

    Looking back, however, I realise I had been learning about Japanese knife steel through my hands for years without knowing it.

    👉 INTERNAL LINK: Hand-Forged vs Machine-Made Knives

    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


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

    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.

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

    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


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

    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.

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

    Stainless does not mean completely rust-proof, but it is generally more forgiving.

    This is also why there is no single answer when someone asks me which steel they should choose.

    Japanese Knife Steel and What I Feel at the Sharpening Stone


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    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.

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

    Japanese Knives Australia: Steel Is Only the Beginning


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    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.

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

    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.

    👉 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.

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

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

    Asaoya Yaichi

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

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

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

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

    Japanese Knives Australia: My First Choice Would Be Ginsan Nashiji


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

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

    Japanese Knives Australia and the Practical Appeal of VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

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

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

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

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

    My Personal Choice: Aogami #2 with Turquoise


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

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

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

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

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

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

    The 180mm Kurouchi Kiritsuke Is Still Hard to Beat


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

    Japanese Knives Australia: Building a More Complete Professional Range

    Ishizuchi Kanamono Manufactory

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

    But I do not consider the collection finished.

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

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

    That principle will continue to guide how Asaoya Yaichi grows.

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

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    https://asaoyayaichi.com.au

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