Asaoya Yaichi

タグ: Kiritsuke Knife

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

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

    Asaoya Yaichi

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

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

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

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

    Japanese Knives Australia: My First Choice Would Be Ginsan Nashiji


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

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

    Japanese Knives Australia and the Practical Appeal of VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

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

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

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

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

    My Personal Choice: Aogami #2 with Turquoise


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

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

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

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

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

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

    The 180mm Kurouchi Kiritsuke Is Still Hard to Beat


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

    Japanese Knives Australia: Building a More Complete Professional Range

    Ishizuchi Kanamono Manufactory

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

    But I do not consider the collection finished.

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

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

    That principle will continue to guide how Asaoya Yaichi grows.

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

    But what if I could keep only one?

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

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

    That is what I would want from my only knife.

    Why I Would Choose a 180mm Japanese Knife for Chefs


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

    The Kiritsuke Tip Changes What One Knife Can Do


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

    Can This Japanese Knife for Chefs Handle Sashimi?

    Asaoya Yaichi

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

    However, again, we are choosing only one knife.

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

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

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

    Why the Pointed Tip Also Works Well With Meat

    The same characteristic becomes useful when preparing meat.

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

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

    This is exactly why choosing one knife changes the decision.

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

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

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

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

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

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

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

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

    My One Japanese Knife After 25 Years as a Chef

    Ishizuchi Kurouchi Kurisuke

    So my choice is simple: a 180mm Kiritsuke.

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

    Would it always be the perfect knife?

    No.

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

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

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

    It’s the one that lets you keep cooking.

    👉 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.

  • 刃 Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    刃 Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    Single bevel Double bevel

    Choosing a Japanese knife can feel overwhelming, especially when you first encounter the debate between Single Bevel vs Double Bevel. Understanding Single Bevel vs Double Bevel is one of the most important steps when selecting a knife that matches your cooking style.

    After working as a professional chef for more than 25 years, I’ve learned that the best knife isn’t simply determined by whether it is single bevel or double bevel. Steel, balance, craftsmanship, and comfort all matter. However, understanding Single Bevel vs Double Bevel will help you make a much more informed decision before investing in a quality Japanese knife.

    What Is Single Bevel vs Double Bevel?

    Single Bevel

    The phrase Single Bevel vs Double Bevel simply refers to how the cutting edge of a knife is ground.

    A single bevel knife has an edge ground on only one side of the blade. The opposite side is mostly flat and usually contains a slight concave surface called an ura. This traditional design is common on knives made specifically for Japanese cuisine.

    double bevel

    A double bevel knife has cutting edges on both sides of the blade. Even if one side is sharpened slightly more than the other, it is still classified as a double bevel knife.

    Understanding this basic difference makes it much easier to choose the right knife for your kitchen.

    Why Single Bevel vs Double Bevel Matters


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Many first-time buyers believe that every Japanese knife is single bevel.

    In reality, that’s not true.

    Traditional knives such as Yanagiba, Deba, and Usuba are commonly made as single bevel knives, while modern Japanese kitchen knives such as Gyuto, Santoku, and most Sujihiki are generally double bevel.

    Each style has been developed for different purposes rather than one being “better” than the other.

    Single Bevel vs Double Bevel for Traditional Japanese Knives

    Yanagiba

    Single bevel knives are designed for precision.

    Typical examples include:

    • Yanagiba
    • Deba
    • Usuba

    These knives allow incredibly clean cuts when preparing sashimi, sushi, and traditional Japanese vegetable techniques.

    Because the edge is designed specifically for either right-handed or left-handed users, choosing the correct version is important.

    For chefs specialising in Japanese cuisine, single bevel knives remain an essential tool.

    Single Bevel vs Double Bevel for Everyday Cooking

    Double bevel knives are much more versatile.

    Popular examples include:

    • Gyuto
    • Santoku
    • Petty
    • Most Sujihiki
    • Most Nakiri

    These knives are suitable for meat, fish, vegetables, and everyday food preparation.

    Whether you’re a professional chef or a home cook, double bevel knives are generally easier to use and maintain.

    Single Bevel vs Double Bevel Comparison

    When comparing Single Bevel vs Double Bevel, there is no universal winner. Both designs have their own strengths, and the right choice depends on how you plan to use your knife.

    A single bevel knife is designed for maximum precision. It excels at traditional Japanese techniques such as slicing sashimi and creating clean, accurate cuts. However, it requires more skill to master and is usually made specifically for either right-handed or left-handed users.

    A double bevel knife offers outstanding versatility. It is easier for most people to use, works well for a wide variety of ingredients, and is generally the best choice for everyday cooking. This is why knives such as the Gyuto and Santoku have become so popular among both professional chefs and home cooks.

    Rather than asking which is better, it’s more useful to ask which knife best suits your cooking style. A well-made Japanese knife, whether single bevel or double bevel, can provide exceptional performance when matched to the right task.

    My Experience with Single Bevel vs Double Bevel


    Kiritsuke Thick Deba Aogami #2 Kurouchi Double Bevel Walnut Octagonal Handle

    After more than 25 years as a chef, I honestly never spent much time thinking about whether the knife in my hand was single bevel or double bevel.

    What mattered most was how confidently it performed during service.

    I still remember buying my first Gyuto in Tokyo’s famous Kappabashi kitchen district. The knife shop recommended a double bevel Gyuto without hesitation, and it became a knife I trusted for years.

    One thing I do understand is how important handedness becomes with traditional single bevel knives. If I imagine using a left-handed single bevel knife in my right hand, it would feel awkward and unnatural.

    Interestingly, we also offer a double bevel thick Deba at Asaoya Yaichi. While many people associate Deba knives exclusively with single bevel construction, double bevel versions offer excellent versatility while retaining the strength needed for fish preparation.

    This is a great reminder that Japanese knife making continues to evolve while respecting centuries of craftsmanship.

    Which Is Better: Single Bevel vs Double Bevel?

    Choose a single bevel knife if you:

    • Frequently prepare sashimi or sushi.
    • Want maximum precision.
    • Enjoy traditional Japanese sharpening techniques.
    • Prefer authentic Japanese culinary methods

    Choose a double bevel knife if you:

    • Are buying your first Japanese knife.
    • Cook a wide variety of ingredients.
    • Want easier sharpening and maintenance.
    • Share your knives with family members.

    For most people, a quality Gyuto or Santoku is the perfect introduction to Japanese knives.

    Final Thoughts on Single Bevel vs Double Bevel

    The discussion around Single Bevel vs Double Bevel is not about deciding which knife is superior.

    Instead, it’s about understanding which design best suits your cooking.

    Traditional single bevel knives continue to represent the highest level of Japanese craftsmanship for specialised techniques, while double bevel knives provide exceptional versatility for daily use.

    From my experience after more than 25 years as a chef, I’ve learned that bevel design is only one part of choosing the right knife. Steel quality, heat treatment, balance, handle comfort, and craftsmanship are equally important.

    A well-made Japanese knife should feel like a natural extension of your hand, regardless of whether it is single bevel or double bevel.

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

    ➡️ Internal Link: Japanese Knife Handles | 7 Powerful Reasons the Right Handle Matters

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

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

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

    👉 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.

  • 漆黒 Shikkoku | Where Deep Black Forging Creates a Masterpiece

    漆黒 Shikkoku | Where Deep Black Forging Creates a Masterpiece

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


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

    If you’re searching for a handcrafted Kiritsuke Knife, few blades capture the spirit of traditional Japanese craftsmanship better than this 165mm Aogami #2 Kurouchi Kiritsuke Knife with a Walnut Octagonal Handle.

    Its deep black Kurouchi finish, handcrafted Aogami #2 steel, and beautifully balanced walnut octagonal handle create far more than an attractive kitchen knife. Together, they produce a tool designed for cooks who appreciate precision, durability, and authentic craftsmanship.

    This knife is also available in 180mm, giving users the option to choose the size that best suits their cooking style.

    For me, after more than 25 years working as a professional chef, this style of Kiritsuke Knife stands out not because it looks impressive, but because it performs exceptionally well every day.

    Why This Kiritsuke Knife Is Different

    The walnut octagonal handle

    Many people first notice the striking Kurouchi finish.

    The deep black surface immediately gives the knife a traditional appearance, but the Kurouchi finish is much more than decoration. It is a natural result of the forging process that Japanese blacksmiths have preserved for generations.

    Because each blade is hand forged, every knife develops its own individual character. No two Kurouchi finishes are exactly alike.

    Combined with handcrafted Aogami #2 steel, this Kiritsuke Knife offers exceptional edge retention, impressive sharpness, and a cutting feel that many professional chefs still prefer over modern alternatives.

    The walnut octagonal handle completes the knife beautifully. It feels warm in the hand, offers excellent control, and remains comfortable even during extended preparation.

    Why I Prefer the Pointed Tip of a Kiritsuke Knife

    Banboo leaf cutting garnish

    One of the biggest advantages of a Kiritsuke Knife is something many people overlook—the pointed tip.

    Some people assume the angled tip exists purely for appearance, but after years of using kiritsuke-style knives professionally, I’ve found the opposite.

    The pointed tip makes detailed work much easier.

    I regularly use it for decorative vegetable carving, trimming delicate ingredients, making decorative cuts in bamboo leaves for plating, opening precise starting cuts, and carefully working around small areas where a rounded blade simply cannot reach as comfortably.

    The additional control may seem like a small difference, but over the course of an entire service, those small advantages become significant.

    Once you become comfortable using a kiritsuke profile, returning to a rounded blade often feels limiting.

    For cooks who value precision, versatility, and control, this is one of the strongest reasons to choose a Kiritsuke Knife.

    Aogami #2 Steel Delivers Outstanding Performance

    Ishizuchi Kanamono Manufactory

    At the heart of this handcrafted Kiritsuke Knife is Aogami #2 steel.

    Among traditional Japanese carbon steels, Aogami #2 has earned an outstanding reputation for combining incredible sharpness with excellent edge retention.

    With proper care, it develops a natural patina that reflects years of use rather than diminishing the knife’s beauty.

    Unlike many stainless steels, Aogami #2 is also highly rewarding to sharpen, allowing experienced users to achieve an exceptionally refined edge.

    For cooks who enjoy maintaining their own knives, this is one of its greatest strengths.

    Choosing Between the 165mm and 180mm Kiritsuke Knife


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

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

    The 165mm is an excellent all-round size. It feels agile, offers precise control, and is ideal for everyday preparation, vegetables, smaller fish, and general kitchen work.

    The 180mm provides additional blade length, making it more comfortable for larger ingredients and users who simply prefer a longer cutting stroke.

    Neither size is better than the other.

    The right choice depends on your cooking style, workspace, and personal preference.

    Whichever size you select, you’ll enjoy the same handcrafted construction, Aogami #2 steel, Kurouchi finish, and walnut octagonal handle.

    Shikkoku — The Beauty of Deep Black

    Another 漆黒 | Sikkoku

    The Japanese word Shikkoku (漆黒) refers to a rich, profound black.

    It perfectly captures the appearance and character of this handcrafted Kiritsuke Knife.

    Rather than relying on polished surfaces or decorative patterns, the Kurouchi finish celebrates the forging process itself.

    Every hammer strike leaves behind subtle individuality, giving each blade a personality that cannot be mass produced.

    This quiet beauty reflects the philosophy of Japanese craftsmanship, where function and simplicity often create the strongest impression.

    Final Thoughts

    A great Kiritsuke Knife should do more than cut well.

    It should inspire confidence every time you pick it up.

    After more than 25 years working as a chef, I’ve learned that the best knives are the ones you naturally reach for every day.

    This handcrafted 165mm & 180mm Aogami #2 Kurouchi Kiritsuke Knife has exactly that quality.

    Its exceptional steel, practical kiritsuke profile, comfortable walnut octagonal handle, and traditional Kurouchi finish come together to create a knife that is both beautiful and highly functional.

    If you’re looking for an authentic handcrafted Japanese knife that reflects the tradition of Tosa blacksmithing while offering practical performance in everyday cooking, this Kiritsuke Knife is one you’ll appreciate for many years.

    Looking for Your Next Kiritsuke Knife?

    If you’d like to experience the craftsmanship and cutting performance of this handcrafted Aogami #2 Kurouchi Kiritsuke Knife, I invite you to explore the collection at Asaoya Yaichi.

    Every knife is carefully selected from skilled craftsmen in Tosa, Japan, with a focus on traditional craftsmanship, outstanding performance, and long-lasting quality.

    Whether you choose the 165mm or 180mm model, I hope you’ll find a knife that becomes a trusted companion in your kitchen for years to come.

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

    ➡ Read our Beginner’s Guide to Japanese Kitchen Knives

    ➡ Learn the Difference Between Carbon Steel and Stainless Steel

    ➡ Discover Why Kurouchi Knives Earned My Respect

    ➡Read: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

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