Asaoya Yaichi

タグ: Knife Maintenance

  • 刃返り Kaeri | 5 Essential Truths About the Japanese Knife Burr

    刃返り Kaeri | 5 Essential Truths About the Japanese Knife Burr


    Ishizuchi Kanamono Manufactory 

    I still remember one of my earliest experiences with a Japanese knife burr.

    I had only recently started working as a chef, and like every young cook, I was learning how to sharpen my own knives. One day, while sharpening, a tiny piece of metal suddenly came off the edge.

    I looked at it and genuinely thought part of my knife blade had broken away.

    So I went to the head chef and said something like, “Chef, part of the blade just came off. Is this okay?”

    I can still remember his face.

    He looked at me as if he was thinking, What on earth is this guy talking about?

    Looking back now, it makes me laugh.

    The blade had not fallen off at all.

    What I had seen was a Japanese knife burr coming away from the edge.

    After more than 25 years working as a chef in Japan and Australia, I have sharpened countless knives since then. But recently I realised something: although I had learned to recognise a burr through experience, I had never really stopped to investigate what it actually is.

    So, once again, I decided to look into it.

    What Is a Japanese Knife Burr?

    Asaoya Yaichi

    When sharpening a knife on a whetstone, we are removing a very small amount of steel from the blade. As the abrasive surface of the stone works against the steel, the geometry of the edge gradually changes until the sharpening reaches the very apex.

    At that point, extremely thin metal at the edge can be pushed over to the opposite side. This thin, folded-over material is what we commonly call a burr.

    In Japanese sharpening, it is often referred to as kaeri (返り), or ha-gaeri (刃返り).

    That tiny piece of metal I saw as a young chef was therefore not my knife mysteriously losing its cutting edge. It was material created during the sharpening process.

    If somebody had explained that to me at the time, I probably would not have asked my head chef whether my blade had fallen off.

    But making mistakes is often how we remember things.

    👉 INTERNAL LINK: Read “Whetstone Flattening” here

    Why Does a Japanese Knife Burr Appear?

    A Japanese knife burr can be useful because it gives us information about what is happening at the edge.

    If you sharpen one side and eventually detect a burr along the opposite side, it generally indicates that your sharpening has reached the apex in that area.

    But there is an important distinction.

    Creating a huge burr is not the goal of sharpening.

    When I was younger, I sometimes thought that if I could clearly feel a large burr, I must have sharpened the knife properly. With experience, I learned that continuing to grind away steel simply to make a larger burr is unnecessary.

    You are removing steel every time you sharpen.

    The purpose is to create a clean, properly formed cutting edge—not to remove as much metal as possible.

    👉 INTERNAL LINK: Read “How to Sharpen Japanese Knives” here

    A Bigger Japanese Knife Burr Is Not Necessarily Better

    sharpening Japanese Knife

    This is where sharpening becomes more interesting.

    A large Japanese knife burr may actually be a sign that you have continued sharpening longer than necessary. Once the abrasive has reached the apex and a burr has formed, repeatedly grinding the same side can simply produce more deformation and remove more steel.

    This connects with something I have learned through my own mistakes.

    If you keep sharpening at too high an angle, the geometry around the cutting edge can gradually become thicker. Similarly, using a whetstone that is no longer flat can affect the geometry you are trying to create.

    Sharpening is not only about making a knife feel sharp today. It is also about maintaining the blade over many years.

    👉 INTERNAL LINK: Read “Japanese Knife Bevels | Single vs Double” here

    Removing the Japanese Knife Burr Matters Too

    Forming the burr is only part of the process.

    Eventually, that weakened metal needs to be removed cleanly.

    Simply leaving a large burr attached can create the impression of an extremely sharp knife at first, but that fragile metal may fold, break away or disappear quickly during use.

    This is one reason the finishing stages of sharpening matter.

    I normally use a 1000-grit stone for my main sharpening and then move to a 6000-grit stone for finishing. The lighter work at the end is not about aggressively removing more steel. I am refining the edge and reducing what remains of the burr.

    The more knives I sharpen, the more I feel that the final light touches are just as important as the earlier grinding.

    👉 INTERNAL LINK: Read “The True Value of Japanese Knives” here

    Japanese Knife Burrs Taught Me Something About Sharpening

    Kurouchi

    There is another lesson hidden in that embarrassing story from when I first became a chef.

    Nobody starts out knowing how to sharpen.

    You can read about angles, steels, whetstones and edge geometry, but eventually you have to put a knife on a stone and learn what is happening through your hands.

    Over the years I have used carbon steels, stainless steels and modern high-performance steels, and they do not always feel exactly the same on a whetstone.

    That tactile experience is one of the things I still find fascinating about Japanese knives.

    👉 INTERNAL LINK: Read “Kireaji — What Does Sharpness Really Feel Like?” here

    The Japanese Knife Burr Is a Sign, Not the Goal

    More than 25 years after telling my head chef that “the blade came off,” I can finally give my younger self a better answer.

    Don’t worry.

    The blade didn’t fall off.

    It was just the burr.

    A Japanese knife burr is useful because it can tell us that sharpening has reached the edge, but producing the biggest possible burr does not mean producing the best possible edge.

    For me, that is the real conclusion.

    The burr is a sign during sharpening. It is not the goal of sharpening.

    And perhaps that is why I still remember that confused look on my head chef’s face all these years later.

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  • 薄刃 Usuba | 7 Powerful Things I Learned About Japanese Knife Thickness

    薄刃 Usuba | 7 Powerful Things I Learned About Japanese Knife Thickness

    After more than 25 years working as a chef in Japan and Australia, I had never really thought seriously about Japanese knife thickness.

    Of course, I have used both thin and thick knives. From experience, I have always felt that thinner knives are generally easier to use. They enter ingredients smoothly, require less effort, and simply feel good when cutting.

    But I had never really asked myself why.

    Since I started selling Japanese knives, I have found myself questioning things I used for years without thinking about them.

    This time, the question was simple:

    When we say a Japanese knife is “thin,” what part of the knife are we actually talking about?

    And does thinner really mean better?

    What Does Japanese Knife Thickness Actually Mean?

    At first, I assumed knife thickness simply meant the thickness of the spine.

    That is certainly one measurement, but it does not tell us everything about how a knife will cut.

    A blade changes thickness from the spine down towards the cutting edge. The area immediately behind the edge can have a major influence on how easily the knife passes through food.

    When I learned this, it immediately made sense from my experience as a chef.

    I have used knives that felt extremely sharp at the edge but somehow required more effort when cutting. I have also used knives that seemed to slip through ingredients almost effortlessly.

    The sharpness of the edge was not necessarily the only difference.

    👉 INTERNAL LINK: Link to “切味 Kireaji” — the article about how we actually experience sharpness.

    Why Does a Thin Japanese Knife Feel Easier to Use?


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    A simple cross-section diagram helped me understand this surprisingly well.

    Imagine two sharp blades entering the same ingredient. One remains relatively thin behind the cutting edge, while the other becomes thick very quickly.

    The thinner blade can continue through the food with less resistance. With the thicker blade, the sides of the blade begin pushing against the ingredient and forcing it apart.

    Both edges may be equally sharp, but they can feel completely different in actual use.

    This is why Japanese knife thickness is not simply about one measurement at the spine. The thickness behind the edge, the shoulders and the taper of the blade all contribute to how it moves through food.

    For someone like me who spent years judging knives mainly by how they felt in my hand, it was interesting to finally understand part of the reason behind that feeling.

    How Thin Is a “Thin” Japanese Knife?


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    I also wondered whether there was a particular measurement where a Japanese knife officially becomes thin.

    There really isn’t one simple number.

    A measurement such as 2 mm at the spine can be useful, but where that measurement is taken matters. A blade may also become progressively thinner towards the tip.

    Two knives with similar spine thickness can therefore feel very different if their geometry behind the edge is different.

    The purpose of the knife matters too.

    A gyuto and a deba should not have the same geometry simply because thinner sounds better. Japanese knives developed into different shapes because they were designed for different jobs.

    👉 INTERNAL LINK: Link to “Japanese Knife Names” — the article about the origins of different Japanese knife types.

    Japanese Knife Thickness: Thinner Is Not Always Better


    Ishizuchi Kanamono Manufactory 

    This was probably the most important thing I learned.

    A thin blade can reduce resistance through food, but that does not mean every knife should be made as thin as possible.

    Thickness also provides strength and stiffness.

    A deba, for example, needs enough strength for working around fish bones and joints. Making it extremely thin would defeat part of the purpose of the knife.

    So instead of asking only:

    “How thin is this knife?”

    I think the better question is:

    “Is this knife thin enough for its purpose while still having the strength it needs?”

    👉 INTERNAL LINK: Link to “Kinkō 均衡” — the article about Japanese knife balance and how a knife feels in use.

    Steel Is Important — But Geometry Matters Too

    Asaoya Yaichi

    Recently, I have been researching steels such as Ginsan, VG10 and SG2.

    Steel is obviously important, but looking into Japanese knife thickness reminded me that the steel name alone cannot tell us how a knife will actually feel when cutting.

    Steel matters. Heat treatment matters. Sharpening matters. Blade geometry matters.

    They all work together.

    This is why two knives made from the same steel can still feel surprisingly different.

    For me as a chef, the final test has always been much simpler than the specifications:

    How does it actually feel when I cut food?

    👉 INTERNAL LINK: Link to the SG2 article — explaining SG2 steel and its characteristics.

    I Have Actually Made My Own Knives Feel Thicker

    Why Flattening Your Whetstone Matters More Than You Think

    This part is not something I only learned while researching this article.

    I have actually experienced it myself — partly because I can be a little lazy with sharpening.

    If I keep sharpening a knife at too steep an angle, I can still create a sharp edge. But over time, the geometry around the edge can become thicker.

    The knife may feel sharp when I test the edge, yet it does not pass through food as easily as it once did.

    I have also made a similar mistake by continuing to use a whetstone after it had become dished instead of flattening it properly.

    I knew I should flatten it.

    Sometimes I just didn’t.

    That uneven stone affected the way I was sharpening, and eventually the knife did not feel the same.

    So when I read about thickness behind the edge and blade geometry, I thought:

    I’ve done this to my own knives.

    That experience taught me something important. Sharpening is not only about making the very edge sharp. Maintaining the geometry behind the edge matters too.

    These days, I pay much more attention to keeping my stones flat and to the angle I am sharpening at.

    Sometimes the best lessons come from doing it wrong yourself.

    👉 INTERNAL LINK: Link to “真価” — the article about sharpening and bringing out the true potential of a Japanese knife.

    So, Do I Think Thinner Japanese Knives Are Better?

    After looking into all of this, I wanted to give myself a clear answer.

    Is a thinner knife a better knife?

    My answer is:

    Not always. But for most of the everyday kitchen knives I use, I still prefer a thinner blade.

    Before I understood the geometry, I already knew from experience that thinner knives often felt easier to use. They entered ingredients more smoothly and required less effort.

    Now I understand more about why.

    Of course, I would not want a deba to be as thin as a light vegetable knife. Different knives need different levels of strength, weight and stiffness.

    But if I am choosing a gyuto, santoku or sujihiki for everyday work, I personally prefer a blade that feels thin and moves through food with as little resistance as possible.

    So after more than 25 years using knives professionally, this is my conclusion:

    Thin does not automatically mean better. But if a knife can keep the strength required for its job, I prefer it thin.

    Maybe my hands already knew that long before I understood the reason.

    I just never stopped to ask why.

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  • SG2 Steel | Why Is This Japanese Knife Steel Made From Powder?

    SG2 Steel | Why Is This Japanese Knife Steel Made From Powder?


    Powder metallurgy steel — illustrative image. Not actual SG2 steel powder.

    I have worked as a professional chef for more than 25 years, but honestly, I cannot say with certainty whether I have ever used an SG2 steel knife.

    I may have used one without even knowing it.

    For most of my career, I did not choose knives by looking closely at the name of the steel. What mattered to me was much simpler: how the knife felt in my hand, how it cut, how it sharpened, and whether I could rely on it during service.

    Since becoming involved in Japanese knives from the selling side, however, I have started asking questions that I never really asked as a chef.

    SG2 steel was one of them.

    I knew the name and knew it had a reputation as a premium Japanese knife steel. But one description caught my attention more than anything else:

    Powder steel.

    Why would steel used for a kitchen knife be made from powder?

    That was the part I wanted to understand.

    What Is SG2 Steel?


    180mm Santoku SG2 Rosewood Octagonal Handle

    SG2 steel, also known as Super Gold 2, is a Japanese powder metallurgy steel used in high-performance kitchen knives.

    Takefu Special Steel lists Super Gold 2, or SPG2®, as a powder steel. Interestingly, while the company publishes representative chemical compositions for steels such as VG10, the composition of SPG2® is currently listed as non-disclosed.

    That is worth mentioning because there are many exact SG2 chemical compositions repeated online. Rather than treating those figures as official specifications, I prefer to stick with what the manufacturer itself currently publishes.

    But what interested me most was not the exact percentages.

    It was how the steel is made.

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

    Why Is SG2 Steel Called Powder Steel?

    Asaoya Yaichi

    The term “powder steel” can sound strange if, like me, you spent most of your career thinking about knives as finished tools rather than thinking about how their steel was produced.

    Powder metallurgy uses a different manufacturing route from conventional steelmaking. Molten metal can be atomised into extremely small particles, creating metal powder that is subsequently consolidated and processed into usable material.

    One of the important advantages of this approach is greater control over the distribution of alloying elements and the structure of the resulting material.

    That was when powder steel started making more sense to me.

    It is not simply ordinary finished steel being ground into dust and somehow glued back together.

    The powder is part of a sophisticated metallurgical process designed to create a highly controlled material.

    For someone who spent years worrying about what happened to a knife after it arrived in the kitchen, it is fascinating to start looking at what happens long before a blacksmith begins making the blade.

    👉 INTERNAL LINK: 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    What Does SG2 Steel Mean for a Kitchen Knife?

    Ishizuchi Kanamono Manufactory

    SG2 steel is commonly used in Japanese knives with relatively high hardness. Many SG2 knives on the market are specified around HRC 62–63, although the exact hardness depends on the maker and heat treatment.

    This can allow a well-made blade to take a very fine edge and maintain that edge for a long time.

    But this is also where I think steel discussions can become misleading.

    A high HRC number does not automatically make a great knife.

    Steel is only one part of the finished tool.

    Blade geometry, thickness behind the edge, heat treatment, sharpening, balance and the skill of the maker all influence how a knife actually performs.

    After working with knives for more than 25 years, I trust what happens on the cutting board more than a specification written on a product page.

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

    SG2 Steel Does Not Automatically Mean Better Cutting

    This is particularly important when comparing SG2 steel with other Japanese knife steels.

    It is tempting to look at SG2, VG10, Ginsan, Aogami or Shirogami and try to put them into a simple ranking from best to worst.

    I do not think knives work that way.

    Two knives made from the same steel can feel completely different because their geometry, heat treatment, weight, balance and sharpening are different.

    And two chefs can use the same knife and prefer completely different things.

    For most of my career, I did not know the detailed composition of the steel in my knives. I knew whether I liked using them.

    That experience has not suddenly become meaningless just because I now know more steel names.

    If anything, learning about steel has made me realise how many different factors come together to create what we simply call “cutting feel.”

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

    SG2 Steel vs VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    SG2 steel is often positioned above VG10 in the Japanese knife market, particularly in premium knives.

    That does not necessarily mean someone using a VG10 knife should immediately replace it with SG2.

    I have used VG10 extensively, and I know from experience that a properly sharpened VG10 knife can perform extremely well.

    SG2 is different for me because I cannot honestly claim the same personal experience.

    Perhaps I have used it. Perhaps I have not.

    After more than 25 years in professional kitchens, there are plenty of knives I used without ever asking what steel was inside them.

    So rather than pretending I can give a definitive chef’s comparison between SG2 and VG10, I would rather say this:

    SG2 interests me enough that now I want to deliberately use one.

    Would I Notice SG2 Steel Now?

    This is probably the question that interests me most.

    If I unknowingly used an SG2 knife 15 or 20 years ago, would I have noticed?

    Maybe.

    But I probably would not have thought, “This must be powder metallurgy steel.”

    I would have thought about how it cut, how long the edge lasted and what happened when I put it on a whetstone.

    Today I would approach it differently.

    Now that I understand a little more about what SG2 steel is and why powder metallurgy exists, I would like to deliberately use an SG2 knife and see what I actually notice in real kitchen work.

    Maybe the edge retention will immediately stand out.

    Maybe sharpening will feel different.

    Or maybe blade geometry and sharpening will still influence my impression more than the name of the steel.

    I genuinely do not know yet.

    And that is exactly why I want to try one.

    👉 INTERNAL LINK: 究極 Ultimate | The Pinnacle of Stainless Steel – 180mm SG2 Santoku with Rosewood Octagonal Handle

    Learning About SG2 Steel After 25 Years as a Chef


    180mm Santoku SG2 Rosewood Octagonal Handle

    Researching SG2 steel reminded me of something that has happened repeatedly since I started looking more deeply into Japanese knives.

    The more I learn, the more I realise how many things I simply never thought about as a chef.

    For years, a knife was a tool.

    If it cut well, sharpened well and survived professional kitchen work, I was happy.

    Now I find myself going backwards from the finished knife to the steel, the manufacturing process, heat treatment and the people who eventually turn that material into a blade.

    Does knowing all of this automatically make someone a better cook?

    Of course not.

    But it has definitely made me appreciate Japanese knives differently.

    And perhaps one day soon, I will knowingly use an SG2 knife for the first time.

    Or maybe it will only be the first time I actually know what I am using.

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  • 仕上げ | Japanese Knife Finishes: What I Learned After 25 Years as a Chef

    仕上げ | Japanese Knife Finishes: What I Learned After 25 Years as a Chef


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

    After more than 25 years working as a professional chef in Japan and Australia, I have used Japanese knives for most of my working life. But when it comes to Japanese Knife Finishes, I recently realised there was a lot I had never really thought about.

    I have used Kurouchi and Damascus knives, and I have even polished one of my own knives to a near-mirror finish. I have also spent many years using traditional Yanagiba and Deba, including an old Yanagiba passed down to me by my mother.

    Of course, I knew these knives looked different. But I never really stopped to ask why.

    Does a hammered finish actually help food release? Is Kurouchi practical or mainly traditional? Does a mirror-polished blade perform differently?

    Since starting a Japanese knife business, I have begun looking at knives from a different perspective. So once again, I decided to do some research.

    What Are Japanese Knife Finishes?

    Ishizuchi Kanamono Manufactory

    The first thing I learned is that Japanese Knife Finishes are not all created for the same reason.

    Some come directly from the knife-making process, while others involve additional polishing, hammering or decorative work. Some can also influence how food contacts the side of the blade.

    But one thing became clear very quickly: the finish alone does not determine how well a knife cuts or releases food.

    Blade geometry, thickness, grind, sharpening, the ingredient and even cutting technique can all make a significant difference.

    Thinking back over my career, this makes sense. I have always noticed the edge, geometry, weight and balance of a knife far more than its surface finish.

    👉 INTERNAL LINK: 切味 Kireaji article

    Kurouchi — A Finish I Learned to Appreciate


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Kurouchi is one finish I definitely know from experience.

    The dark surface is associated with the forging process and is intentionally left on parts of the blade instead of being completely polished away.

    Years ago, however, I didn’t appreciate it.

    I had a Kurouchi knife and decided I wanted it shiny, so I removed the black surface and polished the blade myself.

    At the time, I thought it looked better.

    Today, I probably wouldn’t do it.

    I now appreciate the rustic appearance and character of Kurouchi much more. The remaining oxide layer can also offer some protection to the covered carbon-steel surface, although exposed carbon steel and the cutting edge still require proper care.

    👉 INTERNAL LINK: Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Do Textured Japanese Knife Finishes Help Food Release?


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    This was probably what I was most curious about.

    Tsuchime is the familiar hammered finish, while Nashiji has a subtler textured surface often compared to the skin of a Japanese pear.

    The idea that these textures can help food release makes sense. An uneven surface changes the contact between the food and blade and, in some cases, can reduce the tendency for food to cling tightly to it.

    But I learned that it isn’t as simple as saying:

    “Tsuchime means food doesn’t stick.”

    Blade geometry still matters enormously.

    Two knives with similar finishes can behave very differently depending on their grind, thickness and overall shape.

    This was interesting to me because it showed that Japanese Knife Finishes can have a practical function without necessarily being the main reason a knife performs well.

    Polished, Mirror and Damascus Finishes


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

    Migaki refers to a polished finish, although the degree of polishing varies between makers.

    Mirror polish takes that idea much further.

    I understand the attraction because I used to love shiny knives. I have spent plenty of time polishing a blade myself until it became highly reflective.

    But a smoother surface doesn’t automatically mean better performance. Moist or starchy ingredients can still cling to a smooth blade, and after years in professional kitchens, I have also become much less worried about scratches.

    A working knife is going to look like a working knife.

    Damascus is another finish I have actually used. The layered patterns can be beautiful, but the pattern itself doesn’t automatically make a knife sharper.

    In many modern Japanese knives, Damascus layers form the cladding around a core steel. The core steel, heat treatment, blade geometry and sharpening have a much more direct relationship with cutting performance.

    I still love the appearance of a beautiful Damascus blade. I just wouldn’t say, “It’s Damascus, so it must cut better.”

    👉 INTERNAL LINK: Hardness 硬度 | Japanese Knife HRC article

    Traditional Yanagiba, Deba and Kasumi

    Traditional Tosa Knives

    Researching Kasumi was particularly interesting because I have used traditional Yanagiba and Deba for many years.

    One of my Yanagiba was passed down to me by my mother and has been used for decades.

    But I don’t want to pretend that I spent those years analysing its finish.

    I didn’t.

    To me, it was simply a traditional Japanese working knife. I sharpened it, maintained it and used it.

    Only after becoming involved in selling Japanese knives did I start paying more attention to terms such as Kasumi and the manufacturing and polishing techniques behind traditional blades.

    Sometimes there is a big difference between knowing how to use something and understanding exactly how it was made.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    What I Learned About Japanese Knife Finishes


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    After looking more closely at Japanese Knife Finishes, I don’t think there is one “best” finish.

    Some finishes may influence food release or surface protection. Some reflect traditional manufacturing methods. Others involve considerable extra craftsmanship and are valued partly for their beauty.

    But I would never choose a knife based on finish alone.

    After more than 25 years as a chef, I still pay more attention to blade geometry, sharpening, weight, balance and how the knife actually feels in my hand.

    What surprised me most was realising that I had used some of these finishes for decades without really thinking about why they existed.

    Starting Asaoya Yaichi has made me curious about things I once simply accepted.

    And sometimes, researching something I thought I already understood reminds me just how much there still is to learn about Japanese knives.

    👉 INTERNAL LINK: 均衡 Kinkō | Japanese Knife Balance article

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

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

  • 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential

    真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    When you buy a new Japanese knife, it is natural to assume that the sharpness you feel straight out of the box represents the very best that knife can offer.

    I used to think the same way.

    After more than 25 years working as a professional chef in Japan and Australia, I have handled many different Japanese knives. Yet one thing I have learned through actually using and sharpening them is surprisingly simple: a new Japanese knife does not always reveal its full potential on the first cut.

    Sometimes I have picked up a brand-new knife and felt a slight roughness at the edge. It was certainly sharp, but something about the cutting feel made me wonder whether there was more hidden inside the blade.

    Then I sharpened it myself.

    And it cut better.

    That experience changed the way I judge a new knife. Today, I do not necessarily see factory sharpness as the final destination. To me, it is simply the starting point.

    1. A New Japanese Knife Is the Beginning, Not the Finish

    Ishizuchi Kanamono Manufactory

    For a long time, I assumed something very straightforward: if a knife is brand new, surely this must be the sharpest it will ever be.

    It sounds logical.

    But after sharpening some of my own knives, I realised that this was not always true.

    A quality Japanese knife may already have excellent steel, geometry and craftsmanship, but the feeling at the edge can still change depending on how it is sharpened and maintained.

    This is one reason I believe it is difficult to judge the true character of a knife from its first few cuts alone.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    2. The First Cut Does Not Always Reveal Everything

    Sharpness is not only about whether a knife can cut through something.

    As a chef, I notice how the edge enters the ingredient, how much resistance I feel and how smoothly the blade continues through the cut.

    Occasionally, with a new Japanese knife, I have noticed a slightly rough feeling at the edge. This does not automatically mean that the knife is bad or that there is something wrong with the steel.

    It simply tells me that I have not yet discovered everything that knife can do.

    This is also why I have always believed that Kireaji — the feeling of sharpness — is something you experience through your hands, not simply something that can be understood from specifications.

    👉 INTERNAL LINK: 切味 Kireaji | 7 Truths About What Sharp Really Feels Like

    3. Sharpening My New Japanese Knife Changed My Perspective

    The biggest lesson came when I sharpened a knife myself and realised that I could make it cut better than it did when it was new.

    That was an important moment for me.

    Until then, part of me had assumed that the manufacturer had already created the ultimate edge. If this was how it cut when new, then perhaps this was simply the maximum performance of that particular knife.

    But after sharpening it, the cutting feel improved.

    The knife had not changed.

    The steel had not changed.

    What changed was the edge.

    That made me realise that the sharpness of a new Japanese knife should not automatically be treated as a measurement of everything the knife is capable of.

    👉 INTERNAL LINK: Whetstone Flattening — Why a Flat Whetstone Matters

    4. The Steel Has Potential — The Edge Helps Reveal It


    180mm Santoku SG2 Rosewood Octagonal Hand

    This is where the Japanese word 真価 — Shinka feels appropriate to me.

    Shinka means something close to a thing’s true value or real worth. In this case, I think of it as discovering what a knife is genuinely capable of.

    I do not sharpen a knife simply because I want to say, “Now it is sharper.”

    For me, there is something more interesting about the process.

    A well-made knife already has potential inside it. Through sharpening, use and maintenance, I can gradually discover that potential for myself.

    Perhaps a slightly romantic way of saying it is this:

    A good knife already has the potential. Sharpening is how I help bring it out.

    That is how I have come to think about my own knives.

    5. Hardness Alone Cannot Tell Me How a Knife Will Feel

    Asaoya Yaichi

    When choosing a Japanese knife, it is easy to focus on specifications such as steel type and HRC hardness.

    Those things certainly matter.

    But a number on a product description cannot completely tell me how a knife will feel on the cutting board.

    I want to use it. I want to sharpen it. I want to understand how the edge responds and how the knife behaves during actual kitchen work.

    After years of working with knives, I have learned that specifications can tell me about a knife, but my hands ultimately tell me how I feel about it.

    👉 INTERNAL LINK: Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC

    6. Sharpening Also Makes a Knife More Personal

    There is another reason I enjoy sharpening my own knives.

    Over time, the knife becomes more familiar.

    You begin to understand how the steel responds to the stone, how easily the edge comes back and what kind of finish feels right for the work you do.

    For me, sharpening is therefore not simply maintenance.

    It is part of developing a relationship with the tool.

    This is especially important with handcrafted Japanese knives because I do not think of them as disposable kitchen products. A good knife can remain part of your kitchen for many years when it is properly used, sharpened and cared for.

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

    7. Don’t Judge a New Japanese Knife Too Quickly


    180mm Santoku VG10 Polished Hammered 67 Layer Damascus Green Handle

    If there is one thing I would tell someone buying a new Japanese knife, it is this:

    Do not assume the first cut tells you everything.

    Of course, a new knife should cut well. But I would not immediately conclude that its factory edge represents the absolute limit of what the blade can achieve.

    Use it.

    Learn how it feels.

    And when the time comes, sharpen it properly.

    You may discover another level of performance that was already waiting inside the knife.

    That, to me, is 真価 — Shinka.

    After more than 25 years as a chef, I still enjoy discovering what a knife can really do. Sometimes the most satisfying moment is not taking a new knife out of the box.

    It is the moment after sharpening it, making that first cut again, and thinking:

    “Yes. This knife had more to give.”

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  • 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp


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

    Japanese knife sharpness is often described as though it were something simple. A knife is either sharp or it is not. It cuts paper cleanly, shaves hair, or slices through a tomato, and we decide that it is sharp.

    But after working as a professional chef for more than 25 years, I have come to feel that sharpness is not quite that simple.

    In Japanese, there is a word that expresses something slightly different: 切味 — Kireaji.

    Kireaji literally relates to the “cutting feel” of a blade. For me, that is a better way to describe what happens when a knife actually meets food.

    Sometimes I sharpen a knife and it seems almost perfect. The blade enters the ingredient effortlessly, as though there is almost no resistance.

    Other times, I sharpen what feels like exactly the same way, using the same stones and technique, yet the knife somehow feels heavier through the cut.

    It is still sharp.

    But it does not feel the same.

    And occasionally, I can even feel a slight roughness through the edge.

    After all these years of using knives professionally, this still fascinates me.

    1. Japanese Knife Sharpness Is More Than “Sharp or Dull”


    Ishizuchi Kanamono Manufactory 

    One of the biggest things I have learned is that Japanese knife sharpness cannot always be explained by a simple sharp-versus-dull measurement.

    A knife may easily cut paper and still feel slightly heavy when slicing food.

    Another knife may not seem dramatically different in a basic sharpness test, yet when it touches fish, meat or vegetables, the blade seems to glide straight through.

    That sensation is difficult to describe until you have experienced it.

    For me, this is where the idea of Kireaji becomes useful.

    It is not simply whether the edge can cut. It is the resistance you feel as the blade enters the ingredient, the way the knife continues through it, and even the feedback transmitted through the handle into your hand.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    Understanding the bevel and edge geometry is an important part of understanding why two sharp knives can feel completely different.

    2. Why Japanese Knife Sharpness Can Feel Different After Sharpening

    This is something that still surprises me.

    I can sharpen the same knife on the same stones using what I believe is the same technique, but the final Kireaji is not always identical.

    Sometimes the result is exceptional.

    The knife feels incredibly smooth. There is almost no hesitation when the blade touches the ingredient.

    Then another day, the knife is definitely sharp, but I feel slightly more resistance.

    Why?

    There are many possible explanations. The exact sharpening angle may have changed slightly. The burr may have formed differently. The burr removal may not have been identical. Pressure on the stone may have changed without me consciously noticing it.

    Even the final refinement of the edge can influence the sensation.

    Sharpening by hand contains countless tiny variables.

    That is one reason I think sharpening Japanese knives remains interesting even after many years.

    You can always learn something.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters More Than You Think | The Foundation of a Sharp Edge

    3. Japanese Knife Sharpness Can Sometimes Feel Rough

    There is another sensation I occasionally notice after sharpening: a slight roughness.

    The knife cuts.

    It may even cut very well.

    But the edge does not feel completely smooth.

    This is particularly interesting because it demonstrates the difference between simply achieving an edge and achieving an edge that feels right.

    A microscopic burr or differences in edge refinement may contribute to this sensation. The finish produced by the sharpening stone can also influence how the edge interacts with food.

    A highly polished edge and an edge with more microscopic “bite” can both be sharp, but they may not feel identical.

    And depending on what you are cutting, one may actually feel better than the other.

    This is why I do not believe sharpness should always be judged by a single test.

    A kitchen knife exists to cut food.

    Ultimately, food is where I judge it.

    👉 INTERNAL LINK: The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    4. A Brand-New Japanese Knife Is Not Always Perfect


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Series

    This may surprise people buying their first high-quality Japanese knife.

    Brand-new does not necessarily mean the edge will feel perfect to you.

    I have used new knives that felt fantastic immediately.

    I have also taken brand-new knives out of the box and thought:

    “This can be better.”

    That does not necessarily mean there is something wrong with the knife.

    The factory or craftsman has applied an edge, but that edge may not be exactly the edge that suits the person using it.

    Sometimes after sharpening a new knife myself, the character of the knife seems to change.

    Suddenly it feels like my knife.

    The resistance changes. The edge responds differently. The Kireaji becomes closer to what I personally expect from a professional kitchen knife.

    This is another reason I would never judge the full potential of a Japanese knife only by its first few cuts straight out of the box.

    5. Steel Changes Japanese Knife Sharpness and Kireaji

    Carbon Steel vs Stainless Steel: Which Japanese Knife Is Right for You?

    Steel absolutely plays a role.

    Over the years I have used both carbon and stainless steels, and I do not think every steel produces exactly the same cutting sensation.

    Aogami, Ginsan, VG10, SG2 and other steels have different characteristics. Hardness, carbide structure, heat treatment, edge stability and sharpening response can all influence how an edge behaves.

    But there is an important point here.

    Harder does not automatically mean better Kireaji.

    A high HRC number can contribute to edge retention and allow certain steels to support fine edges, but hardness alone cannot describe what the knife will feel like when it passes through a piece of fish.

    That is why I think choosing a knife purely by its steel specification can sometimes be misleading.

    Specifications are important.

    But your hand does not read specifications.

    It feels the knife.

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

    6. Blade Geometry May Matter More Than We Realise

    Santoku vs Gyuto: Which Japanese Knife Should You Choose? | Asaoya Yaichi

    Two knives made from the same steel can still feel completely different.

    Why?

    Because we are not cutting food with steel specifications.

    We are cutting with a three-dimensional object.

    Blade thickness, edge angle, grind, taper, blade height and the geometry behind the edge all influence how easily a knife passes through food.

    A very sharp edge can enter an ingredient easily, but if the blade geometry creates resistance behind that edge, the entire cutting motion may still feel heavy.

    This is one reason a Gyuto, Santoku and Sujihiki can produce very different sensations even when all three are extremely sharp.

    A Sujihiki moving through sashimi has a different purpose from a Santoku working through vegetables.

    The shape of the knife is part of its Kireaji.

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

    Balance does not create sharpness by itself, but it can strongly influence how that sharpness feels in your hand.

    7. The Best Japanese Knife Sharpness Cannot Be Explained by Numbers Alone

    After more than 25 years working with kitchen knives, perhaps the most interesting thing I have learned is how difficult it is to describe the perfect edge.

    HRC cannot explain everything.

    Steel cannot explain everything.

    Sharpening angle cannot explain everything.

    Even a paper-cutting test cannot explain everything.

    There is a moment when a properly sharpened knife touches an ingredient and simply goes through.

    No hesitation.

    No unnecessary pressure.

    No feeling that you need to force the blade.

    You feel it immediately.

    That sensation is what I think about when I hear the word Kireaji.

    And perhaps this is also why Japanese knives remain so interesting to me after decades in professional kitchens.

    I still do not produce exactly the same edge every single time I sharpen.

    Sometimes I finish sharpening and the knife feels good.

    Sometimes it feels very good.

    And occasionally, everything seems to come together perfectly and the blade simply glides.

    Those moments remind me that sharpening is not just maintenance.

    It is a skill that continues to teach you.

    Japanese Knife Sharpness Is Something You Feel

    We often try to understand Japanese knives through numbers.

    HRC.

    Blade length.

    Sharpening angle.

    Steel type.

    These measurements are useful, but they cannot completely describe the experience of using a knife.

    Japanese knife sharpness is ultimately something you feel through your hand and through the food you are cutting.

    The steel matters.

    The heat treatment matters.

    The sharpening matters.

    The geometry matters.

    The person holding the knife matters too.

    Perhaps that is the real meaning of Kireaji.

    Not simply whether a knife is sharp, but how the knife feels when it cuts.

    And even after more than 25 years of using knives professionally, that small difference still makes me want to pick up a knife, sharpen it again, and see if I can make the next edge just a little better.

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  • Professional Choice | Why I Still Use Carbon Steel for Sashimi After 25 Years

    Professional Choice | Why I Still Use Carbon Steel for Sashimi After 25 Years

    Ishizuchi Kanamono Manufactory

    If you asked me what knife I still reach for after more than 25 years as a professional chef, my answer might surprise you.

    Despite owning and using modern stainless steel knives such as VG10, Ginsan, and SG2, I still find myself reaching for a carbon steel sashimi knife whenever I’m preparing sashimi.

    Does that mean carbon steel is always better?

    Not at all.

    After using both carbon steel and stainless steel knives in busy professional kitchens, I’ve learned that every knife has its place. Choosing the right knife isn’t about following trends—it’s about understanding what works best for the job.

    Why I Still Choose a Carbon Steel Sashimi Knife


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    When slicing sashimi, I enjoy using my Aogami carbon steel knife.

    The first thing I notice is how effortlessly it moves through the fish. The edge feels incredibly refined, allowing long, smooth slices with very little resistance.

    Some chefs believe carbon steel produces cleaner cuts and may even reduce unwanted fish aroma, particularly when slicing tuna or bonito. Whether that’s caused by the steel itself or simply by its exceptional edge is still open to debate.

    Personally, I don’t choose carbon steel because I believe it performs miracles.

    I choose it because I enjoy the feeling every time I use it.

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

    Stainless Steel Is Better Than Many People Think


    180mm Santoku SG2 Rosewood Octagonal Handl

    Modern stainless steels have improved dramatically.

    A properly sharpened VG10 sujihiki can produce beautiful sashimi with excellent edge retention and outstanding corrosion resistance.

    If my VG10 sujihiki and my carbon steel knife are both sharpened to the same level, I honestly don’t think most customers would notice any difference once the sashimi reaches the plate.

    This is why I always tell people not to become obsessed with steel names.

    The sharpness of the edge is far more important.

    ➡ Internal Link: 👉 Ultimate | The Pinnacle of Stainless Steel – 180mm SG2 Santoku with Rosewood Octagonal Handle

    Why I Use Stainless Steel for Onions and Tomatoes

    Kitchen knife

    My knife choice changes completely when preparing vegetables.

    For onions, tomatoes, citrus fruits, and many everyday ingredients, I usually grab my stainless steel gyuto.

    It’s not because carbon steel cannot cut them.

    It’s because stainless steel lets me work without constantly thinking about maintenance.

    Acidic ingredients can react with carbon steel, so I know I’ll need to clean and dry the knife quickly. During a busy shift, stainless steel simply makes life easier.

    Convenience matters in a professional kitchen.

    ➡ Internal Link: 👉 Why Do Japanese Knives Rust So Easily?

    Sharpness Is More Important Than Steel


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    After more than two decades in professional kitchens, I’ve learned one simple truth.

    A perfectly sharpened VG10 knife is far better than a dull carbon steel knife.

    Many people focus entirely on steel—Aogami, Shirogami, VG10, SG2, or Ginsan.

    But steel only gives a knife its potential.

    Sharpening determines how much of that potential you actually experience.

    Learning how to sharpen properly will improve your cooking far more than changing from one steel to another.

    ➡ Internal Link: 👉 Why Flattening Your Whetstone Matters

    My Advice After 25 Years

    VG10 & Aogami #2

    People often ask me which knife they should buy.

    My answer is always the same.

    If you enjoy traditional Japanese craftsmanship and don’t mind a little extra care, a carbon steel knife is incredibly satisfying to own.

    If you want outstanding performance with less maintenance, high-quality stainless steel is an excellent choice.

    Neither is wrong.

    In my own kitchen, I still use both.

    Carbon steel for sashimi.

    Stainless steel for much of my everyday preparation.

    Not because one is superior, but because each knife suits a different purpose.

    That, in my opinion, is what professional cooking is all about.

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

    Final Thoughts

    After more than 25 years as a chef, I’ve stopped asking which steel is “better.”

    Instead, I ask which knife is better for today’s job.

    For me, that often means reaching for a carbon steel knife when preparing sashimi and a stainless steel knife for everyday kitchen work.

    If there’s one lesson I’ve learned throughout my career, it’s this:

    The best knife isn’t determined by its steel alone. It’s determined by how well it’s sharpened, maintained, and matched to the task at hand.

    Whether you choose carbon steel or stainless steel, investing in a quality Japanese knife and learning how to care for it will reward you for years to come.

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  • Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    67-Layer Damascus Blade

    When people search for Japanese knives, they often picture striking Damascus patterns, polished finishes, or eye-catching designs.

    Those features certainly have their place.

    But after spending more than 25 years working as a chef, I’ve come to believe that the best knife isn’t necessarily the one that attracts the most attention.

    It’s the one you enjoy reaching for every single day.

    A knife that feels perfectly balanced in your hand.

    A knife that performs beautifully, looks elegant without being flashy, and quietly earns your trust over time.

    That is the philosophy behind this collection.

    In Japan, there is a word that perfectly expresses this way of thinking.

    What Is Monozukuri?

    Ishizuchi Kanamono Manufactory

    Monozukuri literally means “making things.”

    But its true meaning goes much deeper than manufacturing.

    It represents the dedication of Japanese craftspeople who constantly refine their skills, pay attention to the smallest details, and never compromise on quality.

    For generations, Japanese blacksmiths have passed their knowledge from one craftsman to the next.

    Every knife they create reflects years of experience, patience, and pride in their work.

    Rather than chasing trends, they focus on creating tools that perform beautifully and last for many years.

    That philosophy is exactly what inspired this collection.

    Every knife is designed to honour traditional Japanese craftsmanship while fitting naturally into today’s kitchens.

    Premium VG10 Steel with a Beautiful 67-Layer Damascus Blade


    180mm Santoku VG10 Polished Hammered 67 Layer Damascus Green Handle
    A$380.00

    Every knife in this collection is handcrafted in Japan using VG10 stainless steel and features a beautifully finished 67-layer Damascus blade.

    VG10 has earned its reputation as one of Japan’s most respected stainless steels for good reason.

    It offers outstanding sharpness, excellent edge retention, impressive corrosion resistance, and is much easier to maintain than traditional carbon steel.

    That makes it an excellent choice for both professional chefs and passionate home cooks who want the performance of premium Japanese knives without constantly worrying about rust.

    The Damascus blade isn’t simply there to create a beautiful pattern.

    Each layer reflects the precision and care of Japanese craftsmanship.

    The flowing lines give every knife its own unique character while maintaining the practical performance needed for everyday cooking.

    Beautiful tools shouldn’t stay in a display cabinet.

    They should become part of your daily routine.

    If you’d like to learn more about choosing the right steel, you may also enjoy this article:

    Related Article:
    Carbon Steel vs Stainless Steel | Which Japanese Knife Is Right for You?

    (Insert your internal blog link here.)

    A Contemporary Handle Inspired by Japanese Simplicity


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle
    A$260.00

    While the blade immediately catches your attention, what truly makes this collection different is the handle.

    Traditional Japanese knives are often fitted with magnolia or walnut handles.

    They’re beautiful and timeless.

    This collection takes a different approach.

    The calm green handle introduces a contemporary style while still respecting the understated beauty that Japanese craftsmanship is known for.

    Rather than competing with the Damascus pattern, it complements it.

    Nothing feels over-designed.

    Nothing feels excessive.

    The balance between blade and handle creates a knife that feels refined, comfortable, and natural in the hand.

    It’s modern without losing its connection to tradition.

    To me, that’s one of the most attractive features of this collection.

    Another Expression of Japanese Beauty

    Wabi-Sabi

    Some time ago, I introduced our Wabi-Sabi collection.

    That series celebrated traditional finishes, natural textures, and the quiet beauty that develops through years of use.

    This collection tells a different story.

    Instead of focusing entirely on traditional appearance, it combines centuries of Japanese blacksmithing with contemporary materials and thoughtful design.

    It’s a different expression of Japanese craftsmanship.

    Neither is better.

    They’re simply different philosophies.

    If you’re interested in the traditional side of Japanese knife making, you might also enjoy reading:

    Related Article:
    Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    (Insert your internal blog link here.)

    One embraces the beauty of age and simplicity.

    The other demonstrates how Japanese craftsmanship can continue evolving while respecting its heritage.

    Both represent the spirit of Monozukuri.

    Because Monozukuri isn’t about resisting change.

    It’s about improving with every generation while never losing sight of the craftsmanship that came before.

    Three Knives. One Complete Collection

    Knife Set

    This collection is available in three carefully selected models.

    Santoku

    The Santoku is one of Japan’s most versatile kitchen knives.

    Whether you’re preparing vegetables, slicing meat, or cutting fish, it’s designed to handle everyday cooking with ease.

    Its balanced size makes it an excellent choice for home cooks looking for a single knife that can do almost everything.

    Gyuto

    The Gyuto is Japan’s answer to the Western chef’s knife.

    Its longer blade offers greater versatility when working with larger vegetables, meat, and fish while maintaining the precision that Japanese knives are known for.

    If you enjoy preparing a wide variety of ingredients, the Gyuto quickly becomes one of the most useful knives in the kitchen.

    Petty

    The Petty knife is designed for precision.

    From peeling fruit and vegetables to trimming meat or preparing garnishes, it provides complete control for delicate work that larger knives simply can’t match.

    Although it’s the smallest knife in the collection, many chefs consider it one of the most frequently used.

    Each knife has its own purpose.

    Together, they create a collection capable of handling almost every task in the kitchen.

    Because every knife shares the same premium VG10 steel, beautifully finished 67-layer Damascus blade, and distinctive green handle, they work together not only in performance but also in appearance.

    Why I Recommend Building the Complete Collection

    Many people begin by purchasing a single Japanese knife.

    That’s exactly what I would recommend if you’re just starting your journey.

    However, once you experience the quality of a handcrafted knife, it’s easy to understand why so many people gradually build a complete collection.

    Having the right knife for each task makes cooking smoother, more enjoyable, and more efficient.

    The Santoku becomes your everyday companion.

    The Gyuto handles larger ingredients with confidence.

    The Petty takes care of all the finer details.

    Instead of asking one knife to do every job, each knife performs the task it was designed for.

    As a result, not only does cooking become easier, but your knives also stay in better condition because each blade is used appropriately.

    My Experience After More Than 25 Years as a Chef

    Having worked as a chef for more than 25 years, I’ve noticed something that many people don’t think about until they experience it themselves.

    When your knives all belong to the same collection, people notice.

    In professional kitchens, fellow chefs often comment on how clean and professional a matching set looks.

    It’s not unusual for someone to walk past and say,

    “Those knives look great together.”

    I’ve also spent many years working at sushi counters where customers can clearly see the knives being used.

    Interestingly, customers notice them too.

    I’ve had guests compliment the appearance of a matching set before they’ve even tasted the food.

    Of course, beautiful knives don’t make someone a better chef.

    Skill, experience, and technique will always be far more important.

    But presentation matters.

    Just as chefs take pride in wearing a clean uniform and maintaining an organised workstation, using knives from the same collection creates a sense of consistency and professionalism.

    It reflects the respect we have for our craft.

    That’s one of the reasons I personally enjoy using knives from the same series whenever possible.

    Not because they match.

    But because together they create a workspace that feels organised, intentional, and enjoyable to work in every day.

    For me, that’s another reason why I often recommend building a complete Japanese knife set rather than collecting individual knives from different collections.

    It’s something I’ve genuinely appreciated throughout my career, and I believe many passionate home cooks will appreciate it too.

    More Than Just a Knife

    A yanagiba knife that has been used for 40 years

    After more than 25 years as a chef, I’ve come to realise that a great knife is far more than just a cutting tool.

    It’s something you rely on every day.

    It becomes part of the way you cook, the way you work, and even the way you present yourself as a chef.

    The longer you use a well-made knife, the more you appreciate the skill, experience, and dedication that went into creating it.

    That’s exactly what Monozukuri is all about.

    It’s not simply making products.

    It’s about creating something with care, purpose, and pride—something designed to be used and appreciated for many years.

    Every handcrafted knife in this collection reflects that philosophy.

    The Asaoya Yaichi Philosophy

    Asaoya Yaichi

    At Asaoya Yaichi, our goal has never been to offer the largest selection of Japanese knives.

    Instead, we carefully select knives that we genuinely believe in.

    As someone who has spent over two decades working in professional kitchens, I understand how important it is to trust the tools you use every day.

    That’s why every knife we offer is chosen not only for its appearance, but also for its performance, durability, and the craftsmanship behind it.

    We want to introduce authentic handcrafted Japanese knives that you’ll enjoy using for many years—not simply because they’re beautiful, but because they earn their place in your kitchen every time you cook.

    Continue Exploring Japanese Knives

    If you’d like to learn more about authentic Japanese knives, you may also enjoy these articles:

    You can explore all of our latest articles here:

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

    Discover the Collection

    If you’re looking for handcrafted VG10 Damascus Japanese knives that combine traditional Japanese craftsmanship with thoughtful modern design, we invite you to explore this collection.

    Whether you choose the Santoku, Gyuto, Petty, or the complete Japanese knife set, you’ll be investing in knives that were created to perform beautifully for years to come.

    More importantly, you’ll experience a small part of the philosophy that has guided Japanese craftspeople for generations.

    Monozukuri isn’t simply about making knives.

    It’s about making them the right way.

    From Tosa, Japan, to your kitchen.

    Explore our handcrafted Japanese knives

    Shop the collection:
    https://www.asaoyayaichi.com.au

    As both a chef and the founder of Asaoya Yaichi, I hope these knives bring you the same enjoyment and confidence they’ve brought me throughout my career.

  • Ginsan Stainless | Why Ginsan Nashiji Japanese Knives Are One of the Best Values in Australia

    Ginsan Stainless | Why Ginsan Nashiji Japanese Knives Are One of the Best Values in Australia

    Ishizuchi Kanamono Manufactory

    When most people think of Japanese knives, they imagine beautiful handcrafted blades made from carbon steel.

    There’s no doubt carbon steel has its own charm. But for many people, one question always comes first.

    “Will it rust if I don’t take perfect care of it?”

    If you love the traditional appearance of Japanese knives but want something that’s easier to use every day, there’s one combination that deserves far more attention.

    Ginsan stainless steel with a traditional Nashiji finish.


    210mm Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule
    A$460.00

    Ginsan, also known as Silver #3 steel, is one of Japan’s finest stainless steels. It offers excellent corrosion resistance, making it much easier to maintain than traditional carbon steel while still delivering the razor-sharp edge and smooth cutting performance that Japanese knives are famous for.

    For many home cooks in Australia, this means enjoying authentic Japanese craftsmanship without constantly worrying about rust or complicated maintenance.

    Another feature that makes these knives so appealing is the Nashiji finish.

    “Nashiji” literally means “pear skin” in Japanese, referring to the subtle textured finish on the blade. Rather than a mirror polish or an eye-catching Damascus pattern, Nashiji has a quiet, understated beauty that reflects traditional Japanese craftsmanship. It isn’t flashy, but that’s exactly why so many knife enthusiasts appreciate it. The finish also helps hide the small scratches that naturally appear during everyday cooking, making it as practical as it is beautiful.

    Another traditional feature of this series is its octagonal magnolia wood handle with a genuine buffalo horn ferrule. The lightweight magnolia wood offers excellent balance and comfort during extended use, while the natural buffalo horn ferrule has long been used on traditional Japanese knives. Because buffalo horn is a natural material, every handle has its own unique colour and pattern, making each knife one of a kind.

    This handcrafted Tosa Japanese knife series is available in four of the most useful styles: the versatile Santoku, the all-purpose Gyuto, the vegetable-focused Nakiri, and the compact Petty knife.

    Ginsan santoku. Ginsan petty. Ginsan Nakiri. Ginsan Gyuto

    Each knife offers the same balance of traditional Japanese aesthetics, outstanding cutting performance, and the everyday convenience of premium stainless steel.

    Because the series includes all four styles, many people choose to build a matching Japanese knife set. Having the same Nashiji finish across your collection creates a clean, elegant, and professional look in your kitchen while giving you the right knife for every cooking task. Whether displayed on a magnetic knife holder or stored together, the matching finish brings a timeless sense of style that many chefs and home cooks appreciate.

    For anyone searching for authentic Japanese knives in Australia, Ginsan Nashiji Tosa knives offer exceptional value. They combine the traditional appearance and craftsmanship of handcrafted Japanese knives with the practicality of stainless steel, making them an excellent choice for both first-time buyers and experienced cooks.

    Asaoya Yaichi

    At Asaoya Yaichi, we carefully select handcrafted Japanese knives made by skilled craftspeople in Tosa, Japan. Every knife is designed to be used, appreciated, and enjoyed for many years.

    Whether you’re looking for a single knife or want to build a complete Japanese knife set, our Ginsan Nashiji collection includes Gyuto, Santoku, Nakiri, and Petty knives to suit every style of cooking.

    Explore our handcrafted Japanese knives and discover the Ginsan Nashiji collection at:

    https://www.asaoyayaichi.com.au

    Find the knife that suits your cooking style and experience the perfect balance of traditional Japanese craftsmanship, premium stainless steel performance, and timeless design.

    From Tosa, Japan, to your kitchen.

  • Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    Ishizuchi Kanamono Manufactory

    When people think of a beautiful Japanese knife, many imagine a mirror-polished blade or an eye-catching Damascus pattern.

    While those styles certainly have their place, Japanese culture has long embraced a different idea of beauty.

    Rather than seeking perfection, traditional Japanese aesthetics celebrate simplicity, balance, authenticity, and the quiet character that develops over time.

    This philosophy is known as Wabi-Sabi.

    Wabi-Sabi isn’t simply about appearance. It is about appreciating craftsmanship, natural materials, and the beauty that comes from using something every day.


    180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer Red
    A$780.00

    For me, the 180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer Red perfectly captures that philosophy.

    The flowing 33-layer Damascus pattern is elegant without being overwhelming.

    Instead of demanding attention, it reveals more detail every time the light hits the blade from a different angle.

    The longer you look at it, the more you appreciate its subtle beauty.

    The green marble handle makes every knife unique.

    Because the material naturally varies, no two handles are ever identical.

    Each knife has its own personality, something I believe perfectly reflects the spirit of handcrafted Japanese craftsmanship.

    Between the blade and the handle sits a beautiful rainbow spacer.

    Rather than feeling flashy, it provides a tasteful modern accent that complements the traditional Damascus blade and the elegant green marble handle.

    Together, these elements create a knife that feels refined, balanced, and unmistakably Japanese.

    Asaoya Yaichi

    This series is also available in four different handle colours — Red, Yellow, Orange, and Blue.

    Each colour offers its own distinctive personality while maintaining the same exceptional craftsmanship and cutting performance.

    Whether you prefer something bold or something more understated, there is a version that will suit your own style and kitchen.

    There is also something very special about this collection that I’d like to share.

    I was recently told that, due to personal circumstances, the blacksmith responsible for producing these knives may not be creating new designs in the future.

    Nothing has been officially confirmed, and of course everyone hopes that new creations will continue.

    However, there is a genuine possibility that this collection could become one of the final series produced by this craftsman.

    If that turns out to be the case, these knives will represent far more than beautiful kitchen tools.

    They will become lasting examples of one artisan’s work and dedication.

    To me, that adds another layer of meaning to owning one.

    Not because it might become rare, but because it carries the story of a craftsman whose work deserves to be appreciated.

    Of course, beauty alone isn’t enough.

    A great knife must also perform exceptionally well.

    VG10 Stainless Steel

    This Santoku is forged from VG10N stainless steel, one of Japan’s most respected stainless steels.

    It offers excellent edge retention, impressive corrosion resistance, and straightforward maintenance, making it an excellent choice for both professional chefs and passionate home cooks.

    If you’ve always admired handcrafted Japanese knives but felt hesitant about maintaining carbon steel, VG10N offers an ideal balance between performance and convenience.

    The 180mm Santoku is also one of the most versatile knives you can own.

    From vegetables and meat to fish and everyday meal preparation, it handles almost every kitchen task with confidence.

    It is no surprise that Santoku has become one of the world’s most popular Japanese knife styles.

    Having worked as a chef for more than 25 years, I’ve handled countless Japanese knives.

    Some impress immediately with extravagant finishes.

    Others focus purely on performance.

    But the knives that remain with you for years are usually the ones you naturally reach for every single day.

    This Santoku feels exactly like that.

    Beautiful without trying too hard.

    Elegant without being fragile.

    Practical enough for everyday cooking while carrying the soul of traditional Japanese craftsmanship.

    Perhaps that is the true meaning of Wabi-Sabi.

    Finding beauty not in perfection, but in honest craftsmanship, thoughtful design, and an object that becomes more meaningful every time you use it.

    If you’re looking for a handcrafted Japanese knife that combines timeless beauty, exceptional performance, and the possibility of becoming part of a very special chapter in a Japanese craftsman’s story, this Santoku deserves a place in your kitchen.

    Discover Authentic Handcrafted Tosa Knives

    Asaoya Yaichi

    At Asaoya Yaichi, we carefully select authentic handcrafted knives from Tosa, Japan.

    Every knife we offer has been chosen not only for its performance, but also for the story, craftsmanship, and tradition behind it.

    Explore our collection today and experience the beauty of authentic Japanese craftsmanship.

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • Why Do Japanese Knives Rust So Easily? (And Why That’s Not a Bad Thing)

    Why Do Japanese Knives Rust So Easily? (And Why That’s Not a Bad Thing)

    Ishizuchi Kanamono Manufactory

    One of the most common questions I hear is:

    “Why does my Japanese knife rust so easily?”

    It’s a fair question. After all, many people expect an expensive knife to stay shiny and rust-free forever.

    But with traditional Japanese knives, rust isn’t a sign of poor quality. In many cases, it’s actually a sign of what makes the knife special.

    Why Carbon Steel Rusts

    Asaoya Yaichi

    Many handcrafted Japanese knives are made from high-carbon steel, such as Aogami (Blue Steel) or Shirogami (White Steel).

    These steels are loved by professional chefs because they offer exceptional sharpness, excellent edge retention, and are easier to sharpen than many stainless steels.

    The trade-off is that carbon steel reacts more easily with moisture and acidic foods, so it can develop rust if left wet.

    My Own Experience

    I learned this the hard way.

    Even after rinsing my knife with water, I once left it sitting for a while after cutting citrus fruit.

    When I came back, small spots of rust had already started to appear.

    It wasn’t because the knife was poorly made.

    It was because the acid from the citrus remained on the blade long enough to react with the carbon steel.

    Since then, I’ve made it a habit to wash my knives, dry them immediately, and never leave them sitting wet.

    Rust Doesn’t Mean a Bad Knife


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Many of Japan’s finest kitchen knives are made from carbon steel.

    Professional chefs continue to choose them because they value cutting performance over convenience.

    A little extra care is a small price to pay for a knife that delivers incredible sharpness and can last for decades.

    How to Prevent Rust

    Knife Care

    Keeping a carbon steel knife in great condition is simple.

    • Wash it soon after use.
    • Dry it thoroughly with a clean towel.
    • Never leave it soaking in water.
    • Be extra careful after cutting acidic foods such as lemons, limes, or tomatoes.
    Tsubaki Oil
    • If storing the knife for an extended period, apply a thin coat of camellia oil (tsubaki oil), which has traditionally been used in Japan to protect carbon steel from rust. If you don’t have camellia oil, a small amount of food-grade cooking oil can also be used as a temporary alternative.

    What If Rust Already Appears?

    Don’t panic if you notice rust on your knife.

    In many cases, light surface rust can be removed before it causes any serious damage.

    Depending on the severity of the rust, you may be able to remove it by:

    • Sharpening the blade on a whetstone.
    • Gently polishing the affected area with fine-grit sandpaper.
    • Using a rust eraser designed for knives and tools, such as products commonly known in Japan as Sabitoru.

    The most important thing is to deal with rust as soon as you notice it. The longer rust remains on the blade, the more difficult it can become to remove.

    Prevention Is Better Than Restoration


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    One of the best ways to keep a carbon steel knife in excellent condition is to prevent rust from forming in the first place.

    Once rust starts to develop, the affected areas can become more susceptible to rusting again if they are not properly cleaned and protected.

    That’s why it’s best to care for your knife from the day you buy it. Keeping the blade clean and dry from the beginning is the easiest way to maintain both its appearance and its cutting performance for years to come.

    As with most knife care, prevention is always easier than restoration.

    Final Thoughts


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

    Carbon steel knives aren’t difficult to own—they’re simply different.

    Once you understand how to care for them, you’ll see why so many professional chefs continue to choose carbon steel over stainless steel.

    However, if you’re not confident that you’ll be able to give a carbon steel knife the care it needs, there’s nothing wrong with choosing a stainless steel knife instead.

    A knife that suits your lifestyle is always a better choice than one that causes unnecessary stress.

    At Asaoya Yaichi, we proudly offer authentic handcrafted Tosa knives made by skilled Japanese craftspeople, including both carbon steel and stainless steel options.

    If you’re looking for an authentic Japanese knife, we’d be happy to help you find the one that’s right for you.

    Explore our collection at:

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • Why Flattening Your Whetstone Matters More Than You Think

    Why Flattening Your Whetstone Matters More Than You Think

    When I first became a chef, I had no idea that whetstones needed to be flattened.

    For nearly two years, I sharpened my knives on the same stone without ever checking if it was still flat.

    The knives became sharp enough for work, so I assumed everything was fine.

    Then one day, while visiting Japan, I took one of my knives back to the shop where I had bought it.

    The craftsman looked at it and simply said,

    “That’s no good!”

    It was a little embarrassing, but it became one of the most valuable lessons I ever learned about sharpening.

    What Is Whetstone Flattening?

    Whetston

    Every time you sharpen a knife, your whetstone slowly wears down.

    Because the centre is used the most, it gradually becomes lower than the edges.

    Even if you can’t easily see it, that slight hollow can affect how your knife is sharpened.

    Flattening simply restores the whetstone back to a perfectly flat surface.

    Why Is It Important?


    165mm Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle

    Japanese knives are designed with precise edge geometry.

    If your whetstone isn’t flat:

    • The edge won’t contact the stone evenly.
    • It’s much harder to keep a consistent sharpening angle.
    • The bevel can become uneven.
    • Sharpening becomes less predictable.

    Sometimes people think they’ve forgotten how to sharpen.

    In reality, the problem may simply be the condition of the whetstone.

    How to Flatten Your Whetstone

    I simply use a standard flattening stone designed for whetstones.

    Before I begin, I draw a light grid across the whetstone using a permanent marker.

    There’s no need to colour the whole surface—just a simple grid is enough.

    Wet both stones and rub them together using even pressure.

    And the house was a rental.

    As the surface becomes flat, the marker lines gradually disappear.

    If some lines remain, those areas are still lower than the rest of the stone.

    Once all the lines disappear evenly, rinse the stone thoroughly and it’s ready to use again.

    It only takes a few minutes, but it makes a huge difference to your sharpening.

    A Funny Story From One of My Former Chefs

    Why Flattening Your Whetstone Matters

    One of the chefs I used to work with had a very different way of flattening his whetstones.

    Instead of using a flattening stone, he rubbed them directly on the smooth concrete in his backyard.

    To be fair…

    It actually worked surprisingly well.

    A smooth concrete surface allows you to apply good pressure and removes the high spots quite effectively.

    The only problem was that it left grey sharpening marks and stains all over the concrete.

    Even now, I sometimes wonder if everything went smoothly when he moved out!

    So yes, it can work in an emergency.

    But unless you’re prepared to explain mysterious grey stains to your wife, partner, or landlord, I probably wouldn’t recommend it.

    If you’re renting, it’s definitely best to avoid using your driveway or patio.

    5 Common Mistakes That Damage Japanese Knives

    If you really prefer this method, a better option would be to buy a smooth concrete paver or a flat tile and use that instead.

    Just make sure it’s genuinely flat. If the surface isn’t flat, your whetstone won’t be either. Also, some tiles are so smooth that they don’t remove material very effectively.

    For consistent results, a proper flattening stone is still the easiest and most reliable solution.

    What I Learned


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handleす

    Back then, I thought that as long as my knife became sharp, I was doing everything correctly.

    Now I know that good sharpening doesn’t begin with the knife.

    It begins with a flat whetstone.

    Sometimes the smallest maintenance habits make the biggest difference.

    Looking After Your Japanese Knife

    A quality Japanese knife doesn’t require complicated maintenance.

    Keep it clean, dry it properly, sharpen it when needed, and remember to maintain your whetstone as well.

    With proper care, a handcrafted Tosa knife can last for many years.

    At Asaoya Yaichi, we’re proud to offer authentic handcrafted Tosa knives made by skilled craftsmen in Kochi, Japan.

    Explore our collection at:

    www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • Why Flattening Your Whetstone Matters

    Why Flattening Your Whetstone Matters

    Knife Care

    When a knife does not become as sharp as expected, many people assume the problem is their technique or the knife itself.

    But sometimes, the real problem is the whetstone.

    As a whetstone is used, its surface gradually wears down. Because we often sharpen in the same area, the centre can become hollow. Flattening restores the stone to an even surface so the blade can make consistent contact while sharpening.

    What Happens When the Stone Is Not Flat?

    Sharpening on a hollow whetstone can make it difficult to maintain a consistent angle.

    The blade may still become sharp enough to cut, but the bevel can become uneven. It may also be difficult to raise an even burr along the entire edge, and over time the shape of the blade may be affected.

    This is something I learned through experience.

    A Lesson From My Early Years as a Chef

    When I first became a chef, I used a whetstone that was kept at the restaurant.

    It had not been flattened and was already noticeably hollow. At the time, I did not understand why that mattered.

    My knives became sharp enough to use, so I continued sharpening on that same stone for around two years.

    Later, while visiting Japan, I took one of my knives back to the shop where I had bought it in Kappabashi and asked them to sharpen it.

    The person looked at the knife and said:

    “This is no good.”

    He laughed dismissively, but did not explain what was wrong, why it had happened, or how I could correct it.

    I will not name the shop. However, I never bought another knife from them.

    I accept that my sharpening was not good. But beginners cannot improve when they are only criticised and given no explanation.

    How Often Should You Flatten a Whetstone?

    There is no single rule.

    It depends on how often you sharpen, the hardness of the stone and the amount of pressure you use.

    Some people flatten their stone before every sharpening session. Others check it after sharpening several knives.

    The important thing is to inspect the surface regularly and flatten it before the hollow becomes too deep.

    What That Experience Taught Me


    180mm Santoku VG10 Polished Hammered 67 Layer Damascus Green Handle

    Today, I find myself selling knives.

    At the moment, Asaoya Yaichi does not offer a professional sharpening service, and I do not pretend to be a sharpening specialist.

    However, I do want to treat customers differently from the way I was treated.

    People should not be made to feel embarrassed because they are beginners or because they have made a mistake. I made plenty of mistakes myself, including sharpening on an unflattened whetstone for two years.

    When possible, I want to explain:

    • What has gone wrong
    • Why it matters
    • What can be done next

    Selling a knife should not be the end of the relationship.

    Good information and simple maintenance can help a well-made knife remain part of someone’s kitchen for many years.

    Looking for a Japanese Knife Made to Last?

    Asaoya Yaichi

    At Asaoya Yaichi, we offer handcrafted Tosa knives made by skilled Japanese craftspeople.

    Whether you are buying your first Japanese knife or adding to your collection, proper sharpening and whetstone maintenance will help it perform at its best.

    Explore our collection of authentic handcrafted Tosa knives.

    From Tosa, Japan, to your kitchen.

    https://www.asaoyayaichi.com.au

  • Japanese Knife Handles: Why the Handle Matters More Than You Think

    Japanese Knife Handles: Why the Handle Matters More Than You Think

    Ishizuchi Kanamono Manufactory

    When people choose a Japanese knife, they usually focus on the blade.

    Should it be carbon steel or stainless steel?
    VG10 or Aogami #2?
    Gyuto or Santoku?

    Those are all important questions—but after more than 25 years working as a chef, I’ve learned that the handle is just as important as the blade.

    A knife can have incredible steel, but if it doesn’t feel comfortable in your hand, you’ll never enjoy using it.

    The Handle Changes How a Knife Feels

    Many people assume the handle is simply there to hold the knife.

    In reality, it affects:

    • Balance
    • Overall weight
    • Grip comfort
    • Fatigue during long prep sessions
    • Control for fine cuts

    These are things you notice more and more the longer you use a knife.

    Personally, I generally prefer lightweight natural wooden handles.

    A lighter handle makes the knife feel more agile, especially during long hours of preparation.

    Natural wood also develops its own character over time, making each knife feel unique.

    Different Woods, Different Feel

    Ishizuchi Kanamono Seisakusho

    One thing I found particularly interesting when visiting Ishizuchi Kanamono Seisakusho was the variety of handles they offer.

    Their standard handle options include:

    • Magnolia (Round)
    • Walnut (Round)
    • Cherry Blossom (Octagonal)
    • Magnolia with Black Buffalo Horn Ferrule (Octagonal)
    • Walnut (Octagonal)
    • Rosewood (Octagonal)

    Each wood has its own appearance, weight, and feel in the hand.

    Even though the blade may be exactly the same, changing the handle can completely change how the knife feels to use.

    The Buffalo Horn Ferrule


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

    One small detail that many people overlook is the buffalo horn ferrule (the black section between the blade and the wooden handle).

    Besides giving the knife a traditional Japanese appearance, it is durable and easy to maintain.

    The only trade-off is that it adds a little extra weight compared to an all-wood handle.

    Personally, I still prefer lighter wooden handles, but I can certainly understand why many people appreciate the buffalo horn option for its durability and premium look.

    There really isn’t a right or wrong choice—it simply depends on what feels best in your hand.

    Tradition Meets Modern Design


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

    While traditional wooden handles remain the most popular choice, they’re not the only option.

    During my visit to Ishizuchi Kanamono Seisakusho, I learned that unique handle materials—including marble—can also be sourced through special orders.

    To me, this is where Japanese craftsmanship becomes truly fascinating.

    A traditional hand-forged Tosa blade paired with a modern marble handle creates something that feels both timeless and contemporary.

    Rather than taking away from tradition, it gives the knife a new expression while preserving the craftsmanship behind the blade.

    I think this beautifully reflects the idea of Wabi-Sabi—respecting tradition while allowing it to evolve.

    A knife like this isn’t simply made to cut.

    It’s a handcrafted tool that can also be appreciated as a work of art.

    Looking for Something Unique?

    Ishizuchi Kanamono Manufactory

    During my visit, I also learned that special handle materials are available through custom orders.

    So if you’re looking for something truly personal or distinctive, there may be more options beyond the standard lineup.

    Custom handles can make a handcrafted Japanese knife even more unique, creating a knife that reflects your own style as well as the craftsmanship behind it.

    My Advice After 25 Years as a Chef

    If you’re buying your first Japanese knife, don’t choose based only on the steel.

    Hold the knife if you can.

    Pay attention to:

    • Weight
    • Balance
    • Shape
    • Handle material

    A knife should feel like a natural extension of your hand.

    Sometimes, changing the handle can make a bigger difference than changing the steel.

    Authentic Tosa Knives in Australia


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    At Asaoya Yaichi, we work directly with Ishizuchi Kanamono Seisakusho to bring authentic handcrafted Tosa knives to Australia.

    Whether you prefer a traditional magnolia handle, walnut, rosewood, or are interested in discussing a custom option, we’re happy to help you find a knife that suits both your cooking style and your hands.

    Because the perfect Japanese knife isn’t only about how it cuts—it’s also about how it feels every time you pick it up.

    Explore our collection at www.asaoyayaichi.com.au and discover handcrafted Japanese knives made to be used and appreciated for many years.

  • The Biggest Myth About Japanese Knives: What 25 Years as a Chef Taught Me

    The Biggest Myth About Japanese Knives: What 25 Years as a Chef Taught Me


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    If you’ve spent any time researching Japanese knives online, you’ve probably heard the same warnings.

    “They rust.”
    “They chip easily.”
    “They’re only for professional chefs.”

    After more than 25 years working as a chef in both Japan and Australia, I’ve learned that while there’s some truth behind these statements, they’re often misunderstood.

    The biggest problem isn’t the knives themselves.

    It’s the myths surrounding them.

    Let’s look at the ones I hear most often.

    Myth 1 – They’re Too Difficult to Maintain

    https://ishizuchiknives.com

    Many people believe owning a Japanese knife means spending hours sharpening and maintaining it.

    In reality, good habits matter far more than constant sharpening.

    Simply washing, drying, and storing your knife properly after each use will prevent most problems.

    I don’t sharpen my knives every day—and neither do most professional chefs.

    Japanese knives aren’t difficult to own.

    They simply reward good habits.

    Myth 2 – They Rust Instantly

    Knife Care

    Yes, carbon steel can rust.

    But in my experience, rust usually happens because a knife is left wet or dirty for too long.

    With basic care, a carbon steel knife can last for decades.

    I still regularly use a Yanagiba knife that’s around 40 years old. It has been part of my cooking journey for over 20 years, and it continues to perform beautifully.

    Good care—not constant worry—is what makes a knife last.

    Myth 3 – They’re Only for Professional Chefs

    This is probably the biggest misconception.

    Professional chefs certainly appreciate the performance of Japanese knives, but they’re far from the only people who buy them.

    During my visits to Ishizuchi Kanamono Seisakusho, a long-established knife wholesaler based in Ehime Prefecture that works closely with Tosa blacksmiths, I was told something that surprised me.

    Most international visitors who purchase Japanese knives from places like Kappabashi in Tokyo aren’t professional chefs at all.

    Many are home cooks who simply enjoy preparing food, while others buy them because they admire Japanese craftsmanship and want to own something made by skilled artisans.

    I was also told that Santoku and Sujihiki knives are among the most popular choices for international customers.

    That makes perfect sense.

    A Santoku is an excellent all-purpose knife for everyday cooking, while a Sujihiki is ideal for slicing meat and fish cleanly and precisely.

    Their popularity shows that Japanese knives aren’t just professional tools—they’re practical, enjoyable to use, and appreciated by people who simply love cooking.

    Myth 4 – They Chip Too Easily

    Any hard steel knife can chip if it’s used incorrectly.

    Frozen food, bones, twisting the blade, or using glass cutting boards can damage almost any premium knife.

    However, one of the reasons I enjoy recommending handcrafted Tosa knives is their practical, durable design.

    In my own kitchen, I’ve used a Tosa Gyuto to remove the heads of large fish such as salmon and yellowtail without experiencing edge chipping.

    That doesn’t mean I recommend using a Gyuto as a substitute for a Deba knife, and no knife is completely immune to damage if misused.

    But that real-world experience has given me tremendous confidence in the durability of well-made Tosa knives.

    For many home cooks, that extra toughness provides valuable peace of mind without sacrificing the outstanding cutting performance that Japanese knives are known for.

    What Really Matters

    The best Japanese knife isn’t necessarily the most expensive one.

    It’s the one that suits your cooking style, feels comfortable in your hand, and makes you want to cook more often.

    After more than 25 years as a chef, that’s the lesson I value most.

    A great knife should make cooking more enjoyable—not more intimidating.

    Looking for Your First Japanese Knife?

    Asaoya Yaichi look

    If you’ve always wanted to own a handcrafted Japanese knife but thought they were too delicate or too difficult to maintain, I hope this article has changed your perspective.

    At Asaoya Yaichi, we carefully select handcrafted Tosa knives made by skilled Japanese blacksmiths—knives that are built not only for exceptional sharpness, but also for real everyday use.

    Whether you’re a professional chef or buying your very first Japanese knife, there’s a knife that can become a trusted part of your kitchen for years to come.

    Explore our collection of authentic handcrafted Tosa knives and discover the difference for yourself.

    👉 https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • 5 Common Mistakes That Damage Japanese Knives

    5 Common Mistakes That Damage Japanese Knives

    Lessons I’ve Learned After More Than 25 Years as a Chef


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

    Japanese knives are often described as delicate or difficult to maintain.

    From my experience, that’s not true.

    After more than 25 years working as a chef in both Japan and Australia, I’ve found that most damage doesn’t happen while you’re cooking—it happens afterwards.

    Rust, cracked handles, warped blades, and unnecessary repairs are often the result of a few simple habits that are easy to avoid.

    Here are the five most common mistakes I’ve seen over the years, including a few I’ve learned from my own experience.

    1. Leaving the Knife Wet After Use

    If I had to choose the biggest cause of rust, this would be it.

    After cooking, it’s easy to leave a knife on the cutting board or beside the sink while cleaning up.

    Unfortunately, even a short period of moisture combined with food residue can start the rusting process.

    Carbon steel is especially vulnerable, but stainless steel isn’t completely immune either.

    A simple routine makes all the difference:

    • Wash the knife soon after use.
    • Dry it thoroughly.
    • Store it somewhere dry.

    Those extra 30 seconds can add years to your knife’s life.

    2. Only Rinsing the Knife After Cutting Citrus Fruits

    Most people know that citrus fruits such as lemons and limes can affect a knife because of their acidity.

    What I’ve personally experienced, however, is that simply rinsing the blade with water isn’t always enough.

    I have rusted a knife myself after cutting citrus and only washing it with water.

    Acid and juice can remain on the blade, especially near the edge, the heel, or where the blade meets the handle.

    After cutting citrus, I always recommend:

    • Wash the knife properly with mild dishwashing liquid.
    • Rinse with clean water.
    • Dry it immediately and completely.

    It’s a small habit that can prevent unnecessary rust.

    3. Ignoring Small Rust Spots

    Small rust spots are much easier to deal with than deep rust.

    Once rust starts penetrating into the steel, removing it becomes much more difficult and time-consuming.

    I’ve learned that preventing rust is always easier than restoring a damaged blade.

    If you notice rust beginning to form, don’t leave it for another day.

    Deal with it early.

    Your knife will thank you for it.

    4. Washing the Knife with Very Hot Water

    Many people know not to use a dishwasher.

    What isn’t discussed as often is washing a knife by hand with very hot water.

    In my experience, repeatedly exposing a knife to very hot water can shorten its lifespan.

    The blade can be placed under unnecessary stress from repeated temperature changes, while the wooden handle suffers even more.

    Over time, excessive heat can cause the handle to:

    • Dry out
    • Expand and contract repeatedly
    • Develop small cracks
    • Split
    • Loosen around the tang
    • Eventually begin to rot from moisture entering through damaged areas

    Once a wooden handle starts cracking, water and food residue can work their way inside, making it more difficult to keep clean and shortening the life of the handle.

    Warm water is all you need.

    Wash the knife quickly, dry both the blade and the handle immediately, and avoid soaking it.

    5. Putting the Knife in the Dishwasher

    This is probably the most well-known mistake, but it’s still worth mentioning.

    Dishwashers expose knives to:

    • High temperatures
    • Strong detergents
    • Long periods of moisture
    • Contact with other utensils

    These conditions can damage both the blade and the wooden handle.

    Even if no damage is visible after one cycle, repeated dishwasher use can significantly shorten the knife’s lifespan.

    A handcrafted Japanese knife deserves to be washed by hand.

    Fortunately, that only takes a minute.

    Japanese Knives Aren’t Difficult to Maintain

    One of the biggest misconceptions is that Japanese knives require complicated maintenance.

    In reality, they don’t.

    Simply remember to:

    • Wash the knife soon after use.
    • Don’t leave it wet.
    • Properly wash it after cutting citrus fruits.
    • Remove rust before it becomes serious.
    • Avoid very hot water.
    • Never use a dishwasher.
    • Dry both the blade and the wooden handle thoroughly.

    None of these steps are difficult.

    They simply become good habits.

    Final Thoughts

    After more than 25 years in professional kitchens, I’ve learned that good knife care isn’t about doing something special.

    It’s about avoiding a few simple mistakes.

    The difference between a knife that lasts five years and one that lasts several decades often comes down to daily habits.

    I still own a knife that has been in my family for over 40 years.

    The reason it’s still in use today isn’t because it received special treatment.

    It’s because someone took the time to wash it, dry it, and care for it properly after every use.

    If you do the same, a quality Japanese knife can reward you with many years of reliable service.

    Looking for a Knife Built to Last?

    Asaoya Yaichi

    The handcrafted Tosa knives available from Asaoya Yaichi are made by skilled Japanese craftspeople and designed for real daily use.

    With proper care, they can remain reliable kitchen tools for many years.

    Explore our collection of authentic handcrafted Tosa knives and find a knife that suits your cooking style.

    From Tosa, Japan, to your kitchen.

    Ready to find the right knife for your kitchen?

    Explore the Asaoya Yaichi collection of authentic handcrafted Tosa knives:

    https://www.asaoyayaichi.com.au

  • Hand-Forged vs Machine-Made Knives: It’s About More Than Sharpness

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


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

    When people hear the words hand-forged Japanese knife, they often assume one thing:

    “It must be much sharper than a machine-made knife.”

    After more than 25 years working as a chef in Japan and Australia, I’ve learned that the answer isn’t that simple.

    My Experience in an Australian Fish Shop

    Before starting Asaoya Yaichi, I worked in a fish shop here in Australia.

    The knives we used weren’t traditional hand-forged Japanese knives.

    They were commercially produced fillet knives.

    To be honest, they were excellent.

    They were incredibly sharp, reliable, and perfectly suited to the job.

    What impressed me even more was the people using them.

    The staff could break down hundreds of fish with remarkable speed and precision.

    Watching them reminded me of something important.

    A great knife matters, but skill matters even more.

    Because of that experience, I would never say that machine-made knives are inferior.

    Many of them perform exceptionally well, and for many professional kitchens they are exactly the right tool.

    Something I’ve Noticed Over the Years

    Throughout my career, I’ve worked with many apprentice chefs who had just graduated from culinary school.

    Most of them started with the knife sets they were required to buy for school.

    There was nothing wrong with those knives.

    They were practical, affordable, and perfect for learning the basics.

    But after spending time in a real kitchen, something often changed.

    They would begin asking questions.

    “Chef, what knife do you use?”

    “Which knife would you recommend?”

    “Is this one worth buying?”

    Then, one day, I’d notice they had quietly replaced their school knife with a hand-forged one.

    Why?

    Was it because they had developed pride in their profession?

    Did they want a tool that could help them perform at a higher level?

    Or perhaps they simply wanted to own something they could be proud of.

    Honestly, I think it was a little of all three.

    More Than Just a Tool

    For me, this is where the real difference lies.

    A machine-made knife can be an outstanding tool.

    But a hand-forged knife often becomes something more.

    It isn’t a knife I expect to replace every few years.

    As I sharpen it, care for it, and use it every day, it slowly becomes my knife.

    The edge reflects the way I sharpen.

    The handle becomes familiar in my hand.

    The small marks from years of work become part of its story.

    A hand-forged knife doesn’t feel like a disposable tool.

    It feels like something you grow with.

    Why I Choose Hand-Forged Knives

    Ishizuchi Kanamono Manufactory

    This isn’t about saying one knife is better than another.

    I’ve used excellent machine-made knives, and I still respect them today.

    But if you ask me why I choose handcrafted Tosa knives, the answer isn’t simply performance.

    It’s because they give me something beyond performance.

    They carry the skill of the craftsman who made them.

    They develop character as they’re used.

    And every time I pick one up, I’m reminded why I fell in love with cooking in the first place.

    Final Thoughts

    Both machine-made and hand-forged knives have their own strengths.

    This article isn’t about deciding which is better.

    After more than 25 years as a chef, I’ve simply seen that many professionals eventually choose a knife that feels right for them.

    What matters most to me is honesty.

    If a knife is machine-made, it should be presented as machine-made.

    If it’s hand-forged, it should be presented as hand-forged.

    Both deserve respect, and both have their place.

    I believe every customer deserves to know how a knife is made, so they can choose the one that best suits their needs and cooking style.

    At Asaoya Yaichi, we’re committed to being transparent about the origin and craftsmanship behind every knife we offer.

    If you’re looking for a knife you’ll enjoy using for many years, I’d be honoured to help you find the right one.

    https://www.asaoyayaichi.com.au

  • How Often Should You Really Sharpen a Japanese Knife?

    How Often Should You Really Sharpen a Japanese Knife?

    A Chef’s Honest Perspective


    I use an electric sharpener at home.

    One of the most common questions I hear is:

    “How often should I sharpen my Japanese knife?”

    The answer might surprise you.

    After more than 25 years working as a chef in both Japan and Australia, I’ve learned that there isn’t a single correct answer.

    Every chef develops their own routine based on the knives they use, the ingredients they prepare, and the standards they set for themselves.

    My Routine May Surprise You


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    To be completely honest, I don’t fully sharpen my knives every day.

    In my own routine, I usually do a proper sharpening on a 1000-grit whetstone about once a week.

    During service, if I feel the edge beginning to lose its bite, I’ll often touch it up lightly on a 6000-grit finishing stone to keep the knife performing consistently until my next full sharpening.

    That approach has worked well for me throughout many years in professional kitchens.

    Every Chef Is Different


    A Chef’s Daily-Cared-For Knife

    At the same time, I’ve worked alongside chefs whose approach is completely different.

    Some sharpen their knives every single day.

    Some go even further, polishing their blades with mirror-polishing compounds until they achieve an incredibly refined finish.

    When you use one of those knives, the difference can be astonishing.

    I’ve borrowed colleagues’ knives before and genuinely thought,

    “Wow… this thing is unbelievably sharp.”

    Those moments remind me that there is always something new to learn.

    I’m Still Learning Too

    People sometimes assume that because I’ve been a chef for over 25 years, I must be a master sharpener.

    The truth is, I don’t see myself that way.

    There are many chefs whose sharpening skills are better than mine, and I’m perfectly happy to admit that.

    Sharpening is a craft in itself.

    Like cooking, it’s something you can continue improving for a lifetime.

    I believe being honest about that is more valuable than pretending to know everything.

    The Goal Isn’t Perfection

    Otori,Scallop,Scampi Sashimi

    For professional chefs, the goal isn’t always creating the sharpest knife imaginable.

    The real goal is having a knife that performs reliably, safely, and consistently throughout service.

    For home cooks, the standard is even simpler.

    You don’t need to sharpen your knife every week just because a professional chef does.

    If your knife still cuts cleanly and feels comfortable to use, it’s probably doing exactly what you need.

    Listen to Your Knife

    Instead of following someone else’s schedule, learn to pay attention to your knife.

    Is it crushing tomatoes instead of slicing them?

    Does it slip instead of biting into ingredients?

    Does it require more pressure than it used to?

    Those are much better indicators than the calendar.

    Every knife tells you when it’s time.

    You simply have to learn how to listen.

    A Final Thought


    When I’m not in the kitchen, I’m probably squid fishing.

    One lesson I’ve learned throughout my career is that there is no single “correct” way to care for a Japanese knife.

    Different chefs have different routines.

    Different kitchens have different demands.

    What matters most is finding a routine that keeps your knife performing well and encourages you to enjoy using it.

    A well-maintained Japanese knife isn’t about chasing perfection.

    It’s about building a relationship with a tool that can serve you for many years.

    Looking for a Japanese knife worth caring for?

    At Asaoya Yaichi, we carefully select authentic handcrafted Tosa knives made by skilled Japanese blacksmiths.

    Whether you’re buying your first Japanese knife or adding to an existing collection, our goal is to help you find a knife you’ll enjoy using—and maintaining—for years to come.

    Explore our collection here:

    https://www.asaoyayaichi.com.au

  • Carbon Steel vs Stainless Steel: Which Japanese Knife Is Right for You?

    Carbon Steel vs Stainless Steel: Which Japanese Knife Is Right for You?

    Introduction

    Carbon Steel vs Stainless Steel is one of the biggest decisions when choosing a Japanese knife.

    If you’ve started looking for a Japanese knife, you’ve probably come across one of the most common questions:

    Should I choose carbon steel or stainless steel?

    It’s a question I get asked regularly, and the truth is simple:

    There isn’t one “best” choice.

    Both carbon steel and stainless steel have their own strengths, and the right knife depends on your cooking style, how much maintenance you’re happy to do, and what you expect from your knife.

    After working as a chef in Japan and Australia for more than 25 years, I’ve used both throughout my career. Rather than believing one is better than the other, I’ve learned that each has its place in the kitchen.

    Carbon Steel Knives


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

    For generations, carbon steel has been the preferred choice of many professional chefs and traditional Japanese blacksmiths.

    Why?

    Because few materials can match its cutting performance.

    Carbon steel takes an incredibly sharp edge, is easy to sharpen, and provides a cutting feel that many chefs simply love.

    Advantages of Carbon Steel

    • Exceptional sharpness
    • Excellent edge retention
    • Easy to sharpen
    • Traditional choice among professional chefs
    • Ideal for mirror polishing and traditional Japanese finishes

    Things to Consider

    Carbon steel does require care.

    If left wet after use, it can rust. Drying the blade immediately and performing occasional maintenance are simply part of owning a carbon steel knife.

    Many chefs don’t see this as a disadvantage—they see it as part of the relationship between the knife and its owner.

    Stainless Steel Knives


    180mm Santoku SG2 Rosewood Octagonal Handle

    Modern stainless steels have come a long way.

    Premium steels such as VG10, Ginsan (Silver 3), and SG2 deliver outstanding performance while requiring much less maintenance than carbon steel.

    For many home cooks, stainless steel offers the perfect balance between sharpness, durability, and convenience.

    Advantages of Stainless Steel

    • Highly resistant to rust
    • Easy to maintain
    • Perfect for everyday cooking
    • Ideal for beginners
    • Available in many premium Japanese steels

    Things to Consider

    Although today’s stainless steels perform exceptionally well, many chefs still prefer the sharpening characteristics and cutting feel of traditional carbon steel.

    Mirror Polish – One of Carbon Steel’s Hidden Beauties

    Another reason many knife enthusiasts love carbon steel is how beautifully it can be polished.

    Carbon steel responds extremely well to polishing, making it easier to achieve a deep mirror finish.

    Traditional Japanese finishes, including mirror polish and kasumi finishes, are often created on carbon steel blades because of the way the steel responds during polishing.

    Stainless steel can certainly be polished to a mirror finish too—especially premium steels like VG10 and SG2—but because these steels are harder and more wear resistant, achieving the same finish usually takes more time and effort.

    If you appreciate beautiful handcrafted knives, carbon steel offers something truly special.

    Another Unique Beauty of Carbon Steel – The Traditional Kurouchi Finish


    210mm Sujihiki Aogami #2 Kurouchi Magnolia はHandle

    Another unique beauty of carbon steel knives is the kurouchi finish, a traditional feature commonly found on handcrafted Tosa knives.

    Kurouchi refers to the dark, rustic surface left on the blade during the forging process. Rather than polishing it away, the black oxide layer is intentionally preserved, giving each knife a distinctive handcrafted appearance and a character that reflects traditional Japanese craftsmanship.

    Beyond its unique appearance, the kurouchi finish also offers a practical benefit. The black oxide layer can provide some protection against rust on the upper part of the blade compared with a fully polished carbon steel blade.

    However, it’s important to remember that a kurouchi knife is still a carbon steel knife. The exposed cutting edge and any polished areas can still rust if left wet, so proper care and drying after use are still essential.

    For many knife enthusiasts, this combination is part of the appeal—a blade that offers exceptional cutting performance, traditional beauty, and practical functionality all in one.

    One of the reasons I personally enjoy kurouchi knives is that they develop their own character over time. Every scratch, every sharpening session, and every meal prepared tells part of the knife’s story, making it feel even more personal with years of use.

    My Personal Perspective After More Than 25 Years as a Chef

    People are sometimes surprised by my answer when they ask which steel I prefer.

    To be honest, I’m not particularly good at keeping up with knife maintenance.

    Because of that, I often reach for stainless steel knives during preparation work.

    When I’m busy with prep, practicality matters. Stainless steel is reliable, easy to maintain, and lets me focus on cooking rather than worrying about wiping the blade every few minutes.

    But my choice changes when I’m working in front of guests.

    When I’m behind the counter, preparing food where customers can watch every movement, sharpness becomes even more important—but so does presentation.

    On those occasions, I often choose a high-quality carbon steel knife that I’ve polished to a mirror finish.

    The incredibly sharp edge, the elegant appearance, and the craftsmanship of a beautifully polished blade all become part of the dining experience.

    To me, using a handcrafted carbon steel knife in front of guests isn’t simply about performance.

    It’s a way of showing respect—for the ingredients, for traditional Japanese craftsmanship, and for the people I’m cooking for.

    That’s why I don’t believe carbon steel is better than stainless steel, or vice versa.

    I simply believe in using the right knife for the right situation.

    Which One Should You Choose?

    Choose Carbon Steel if you:

    • Love exceptional sharpness
    • Enjoy sharpening your own knives
    • Appreciate traditional Japanese craftsmanship
    • Don’t mind spending a little extra time on maintenance
    • Want a blade that develops character over time

    Choose Stainless Steel if you:

    • Prefer low-maintenance cooking
    • Want excellent rust resistance
    • Are buying your first Japanese knife
    • Need a dependable knife for everyday use
    • Want outstanding performance with minimal upkeep

    Final Thoughts

    The best Japanese knife isn’t necessarily the most expensive one or the one made from the hardest steel.

    It’s the knife that suits your cooking style, your experience, and the way you enjoy preparing food.

    At Asaoya Yaichi, we carefully source authentic handcrafted Japanese knives directly from Tosa, Japan, working with skilled blacksmiths and trusted manufacturers who continue generations of traditional craftsmanship.

    Whether you’re looking for a beautifully handcrafted carbon steel knife or a premium stainless steel blade, our goal is simple:

    To help you find a knife you’ll genuinely enjoy using for many years to come.

    Explore Our Collection

    If you’re interested in authentic Japanese knives forged in Tosa, we’d love to help you find the perfect one.

    Browse our collection:

    👉 https://www.asaoyayaichi.com.au

    You may also enjoy these guides:

    Each article is written from my own experience as a chef with more than 25 years of working in professional kitchens across Japan and Australia.

    Thank you for reading, and I hope this guide helps you choose the Japanese knife that’s right for you.

    Bringing Authenticity to You.

  • How to Care for Your Japanese Knife | Keep It Sharp for Years

    How to Care for Your Japanese Knife | Keep It Sharp for Years

    Buying a quality Japanese knife is just the beginning.

    With proper care, a handcrafted knife can provide exceptional performance for many years—often decades. Unfortunately, many knives lose their edge prematurely, not because they’re poor quality, but because they’re cared for incorrectly.

    After more than 25 years working as a chef in Japan and Australia, I’ve seen many excellent knives damaged by simple mistakes that are easy to avoid.

    1. Wash Your Knife by Hand

    Always wash your knife by hand using warm water and a mild detergent.

    Never leave it soaking in the sink, and avoid putting it in the dishwasher. The high heat, harsh detergents, and contact with other utensils can damage both the blade and the handle.

    After washing, dry the knife immediately with a soft towel.

    2. Use the Right Cutting Board

    A quality knife deserves a quality cutting surface.

    Wooden and soft rubber cutting boards are ideal because they are gentle on the edge.

    Glass, ceramic, marble, granite, or very hard plastic boards will dull even the best knife much faster.

    3. Don’t Twist or Pry

    Japanese knives are designed for precise slicing.

    Avoid twisting the blade while cutting or using it to pry frozen food, bones, or hard shells. Doing so can chip or damage the edge.

    Instead, let the knife do the work with smooth, controlled cuts.

    4. Store Your Knife Properly

    Never throw your knife loosely into a drawer.

    Use a knife block, magnetic knife rack, or a blade guard to protect the edge and improve safety.

    Proper storage also helps prevent accidental damage to the blade.

    5. Sharpen Before It Becomes Completely Dull

    Many people wait until their knife struggles to cut before sharpening it.

    In reality, regular maintenance keeps the knife performing at its best and usually removes less steel over time.

    A whetstone remains the best method for maintaining a traditional Japanese knife.

    Carbon Steel vs Stainless Steel

    Different steels require different levels of care.

    Carbon steel can develop a beautiful natural patina with use, but it should always be dried immediately after washing to prevent rust.

    Stainless steel is more resistant to corrosion and generally easier to maintain, making it a great choice for many home cooks.

    Neither is “better”—they simply suit different users and cooking styles.

    A Good Knife Is Meant to Last

    One of the greatest pleasures of owning a handcrafted Japanese knife is watching it improve with age.

    As the handle develops character and the blade is maintained over the years, the knife becomes uniquely yours.

    With proper care, a handcrafted knife isn’t simply a kitchen tool—it’s an investment that can accompany you through thousands of meals.

    At Asaoya Yaichi, we carefully select authentic handcrafted knives from Tosa, Japan, believing that quality craftsmanship deserves proper care and appreciation.

    If you’re looking for a genuine Japanese knife that will last for many years, we invite you to explore our collection.

    Browse our collection:
    https://www.asaoyayaichi.com.au

    Read more knife guides:
    https://blog.asaoyayaichi.com.au