Asaoya Yaichi

タグ: Knife Making

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

  • 愛着 Aichaku | 7 Powerful Ways a Japanese Knife Becomes Truly Yours

    愛着 Aichaku | 7 Powerful Ways a Japanese Knife Becomes Truly Yours

    Ishizuchi Kanamono Manufactory

    A Japanese knife can become much more than just a tool.

    After more than 25 years working as a professional chef in Japan and Australia, I have used many knives. Some have been sharpened countless times. Some have developed scratches, sharpening marks, patina, and other signs of daily work.

    Over time, those imperfections can become part of what makes a knife feel personal.

    But recently, a chef I work with reminded me that there is another way to love a knife.

    He had bought a new knife and was genuinely disappointed when he noticed a small scratch on the blade. The scratch had absolutely no effect on its performance, but that wasn’t the point.

    He wanted to keep his knife beautiful.

    It made me think that perhaps there are two very different ways to develop Japanese Knife Attachment.

    One is to let a knife change through years of use.

    The other is to protect its beauty for as long as possible.

    And I think both are completely valid.

    1. Japanese Knife Attachment Can Grow Through Use

    For many professional chefs, a knife becomes personal simply by using it.

    You sharpen it. You learn its balance. You understand how much pressure it needs and how the blade reacts to different ingredients.

    Eventually, you pick it up without even thinking.

    Small scratches appear. The polish changes. Carbon steel may develop a patina. The handle slowly begins to show signs of years of work.

    For some knives, I actually enjoy watching this happen.

    Those marks aren’t necessarily damage. They can be evidence that the knife has spent years doing exactly what it was made to do.

    A working knife doesn’t always need to look new.

    👉 INTERNAL LINK: Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Sometimes it looks better because it doesn’t.

    2. A Small Scratch Can Mean Something Completely Different

    His Knive

    The chef I mentioned earlier showed me the opposite perspective.

    His knife still performed exactly the same after the scratch appeared, but emotionally, something had changed.

    He had bought something he considered beautiful, and he wanted to preserve that beauty.

    I understand that.

    Japanese knives aren’t only cutting tools. They can represent craftsmanship, tradition, design, and personal taste.

    A polished blade, unusual handle, Damascus pattern, kurouchi finish, or beautiful forging can be the reason someone falls in love with a particular knife.

    Telling that person, “It’s just a tool,” misses the point.

    There are knives we want to use hard.

    And there are knives we want to protect.

    3. Patina and Scratches Aren’t the Only Way to Build Character

    Patina and Scratches

    There is a romantic idea that a Japanese knife should become scratched, sharpened, and covered with the signs of years of use.

    I like that kind of knife.

    But it doesn’t mean every knife needs to age that way.

    A carbon steel knife that develops a beautiful patina can be wonderful. A knife that remains incredibly clean and polished after years of careful ownership can also be beautiful.

    Both require attention.

    One owner may enjoy watching the steel slowly change.

    Another may carefully polish and maintain the blade to prevent unnecessary scratches.

    The results may look completely different, but both owners are building a relationship with their knives.

    That, to me, is part of Japanese Knife Attachment.

    4. Your Hand Learns the Knife Too

    Appearance is only one part of the relationship.

    After using the same knife repeatedly, you begin to understand things that specifications alone can’t explain.

    You know how the handle sits in your hand. You understand its balance point. You know how the blade moves through fish, meat, and vegetables.

    👉 INTERNAL LINK: Japanese Knife Handles | 7 Powerful Reasons the Right Handle Matters

    You may also notice that two knives that appear similar on paper can feel completely different when cutting.

    Steel, hardness, geometry, sharpening, weight, and balance all contribute to that feeling, but the person holding the knife matters too.

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

    Eventually, your hand learns the knife almost as much as you learn how to use it.

    That familiarity takes time.

    5. Sharpening Slowly Makes the Knife Your Own

    Sharpening is another important part of this process.

    Every time you sharpen a knife, you make a tiny change to the blade.

    After years of sharpening, a professional chef’s knife may look very different from the same model when it was new.

    Personally, I like that with my working knives.

    The blade carries the history of cooking, sharpening, maintenance, mistakes, corrections, and experience.

    Keeping your sharpening stones flat is also part of maintaining that relationship with your knife.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters

    A well-used knife develops a history.

    And that history belongs to the person who used it.

    6. Some Knives Are Tools — Others Are Showpieces


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    This distinction has become more interesting to me recently.

    There are knives I want to use without worrying too much about cosmetic changes.

    They are working knives.

    Their purpose is performance. If normal use creates scratches, sharpening marks, or patina, I can accept that.

    But there are other knives that make you stop and look at them.

    Beautiful polishing. An unusual handle. Damascus patterns. Traditional finishes. Exceptional craftsmanship.

    Those knives can create a completely different feeling.

    A handmade Japanese knife can also become more personal because no two handcrafted knives are ever perfectly identical.

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

    Perhaps that is why some knives eventually become difficult to replace, even when newer or more expensive knives are available.

    7. My Next Japanese Knife May Be an Experiment


    Knife Collection

    If I buy another knife specifically as a showpiece, I want to try something I haven’t really done before.

    I want to see how carefully I can preserve it.

    Not by putting it in a box and never using it.

    I still want to use it.

    But I would pay much more attention to how I clean it, dry it, sharpen it, store it, and protect the blade from unnecessary scratches.

    Instead of allowing time to naturally transform the knife, I would see how much of its original beauty I could preserve.

    In a way, that would still be “raising” the knife.

    Just differently.

    Maybe after five or ten years, it would tell a completely different story from the working knives I have used throughout my career.

    I think both stories would be worth telling.

    There Is No Single Right Way to Love a Japanese Knife

    Two people can own similar Japanese knives and develop completely different relationships with them.

    One may proudly accept the scratches, sharpening marks, patina, and years of professional use.

    Another may carefully protect the polish and feel disappointed by even the smallest scratch.

    Neither is wrong.

    A Japanese knife doesn’t become personal simply because it gets old.

    It becomes personal because of the time, care, work, and attention you give it.

    For some people, beauty comes from allowing a knife to change.

    For others, beauty comes from trying to preserve it.

    Maybe Aichaku — 愛着 is found somewhere between the two.

    And perhaps the most special Japanese knife isn’t always the newest or most expensive one.

    It’s the one you wouldn’t want to replace.

    ➖➖➖➖➖➖

    🇯🇵 Authentic handcrafted Tosa Japanese knives, sourced directly from Japan.

    I work directly with Ishizuchi Kanamono Seisakusho to bring genuine handcrafted Tosa knives to Australia.

    With over 25 years as a professional chef in Japan and Australia, I only offer knives that I genuinely trust and use.

    ➖➖➖➖➖➖

    What you’ll find here:

    ✔ Authentic handcrafted Tosa knives
    ✔ Behind-the-scenes from Japanese blacksmiths
    ✔ Knife care & sharpening tips
    ✔ Japanese knife education for beginners
    ✔ Real experiences from a chef who uses knives every day

    Every knife has a story.
    Every handle is unique.
    Every blade is made to be used—not just admired.

    Whether you’re a home cook, a professional chef, or simply appreciate Japanese craftsmanship, I hope you’ll discover something that inspires you.

    ➖➖➖➖➖➖

    🌏 Australia-wide shipping
    🔗 Shop authentic Tosa knives:
    www.asaoyayaichi.com.au

    📩 Feel free to DM me if you have any questions or need help choosing the right knife.

    ➖➖➖➖➖➖

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  • Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same

    Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same


    Ishizuchi Kanamono Manufactory 

    When I imported my first batch of handmade Japanese knives, I ordered two or three of the same model. I expected them to look almost identical. After all, they had the same blade length, the same steel, the same handle material, and were made by the same craftsman.

    But when I placed them side by side, I noticed something unexpected.

    No two knives were exactly the same.

    At first, I wondered if something was wrong. Then I realized I wasn’t looking at imperfections—I was looking at the beauty of true craftsmanship. That moment changed the way I saw handmade Japanese knives, and it reminded me why so many people around the world value them so highly.

    Handmade Japanese Knives Reflect the Hands That Made Them

    One of the biggest differences between handmade Japanese knives and factory-produced knives is that every step involves skilled human hands.

    Even when a blacksmith follows the same design repeatedly, every hammer strike is unique. Every blade is shaped, ground, and finished by hand. Small differences naturally appear throughout the process, and those differences become part of each knife’s character.

    Rather than being flaws, they are evidence that a real craftsman created the knife instead of a machine.

    Handmade Japanese Knives Have Unique Kurouchi and Hammered Finishes


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    If you compare two handmade Japanese knives with a Kurouchi or Tsuchime finish, you’ll quickly notice subtle differences.

    The dark Kurouchi surface may have a slightly different texture.

    The hammered pattern may catch the light differently.

    Even the polish near the edge can vary from one knife to another.

    These details cannot be copied perfectly because they are created by hand, making every knife feel genuinely individual.

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

    Every Wooden Handle Is Naturally Different

    The blade isn’t the only part that tells a story.

    Natural wood has its own grain, color, and texture. Even if two handles are made from the same species of wood, they will never look completely identical.

    Some pieces have darker lines.

    Others have lighter tones.

    Some display dramatic grain patterns, while others appear clean and understated.

    These natural variations make every handmade Japanese knife even more personal.

    Small Differences Are Part of Traditional Craftsmanship


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    Modern factories aim for perfect consistency.

    Traditional Japanese workshops aim for exceptional quality.

    That difference is important.

    A craftsman focuses on creating the best possible knife rather than producing thousands of completely identical pieces. Slight variations in finish or appearance are simply part of the handmade process that has been passed down through generations.

    This is one reason collectors, chefs, and cooking enthusiasts often appreciate handmade Japanese knives so much.

    ➡ Internal Link: Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan

    Handmade Japanese Knives Tell Their Own Story


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

    When I first compared those identical models, I expected to choose the “best” one.

    Instead, I found myself appreciating each knife for different reasons.

    One had a stronger Kurouchi finish.

    Another had a particularly beautiful wood grain.

    A third had a hammered pattern that reflected light in a unique way.

    None of them were better or worse.

    They simply had different personalities.

    That’s something I never expected before starting Asaoya Yaichi.

    ➡ Internal Link: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    Why Handmade Japanese Knives Feel More Meaningful

    When you own something made by skilled hands, you begin to notice details that machines simply cannot reproduce.

    Every tiny variation reminds you that someone heated the steel, shaped the blade, sharpened the edge, and carefully finished the knife.

    That human touch creates an emotional connection that goes beyond cutting performance.

    Over time, your knife develops its own story alongside yours.

    Whether you’re preparing dinner at home or working in a professional kitchen, it becomes more than just a tool.

    It becomes something you’ll remember every time you pick it up.

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

    Why These Differences Should Be Appreciated

    My knives

    Many people assume that two knives with the same specifications should look exactly alike.

    That’s true for mass-produced products.

    It isn’t true for handmade Japanese knives.

    The subtle differences in finish, texture, wood grain, and overall appearance aren’t defects—they’re signs that the knife was made through traditional craftsmanship rather than automated production.

    Once I understood that, I stopped searching for perfect uniformity and started appreciating individuality instead.

    That’s one of the reasons handmade Japanese knives continue to impress me every time I open a new shipment.

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

    If you’ve only ever owned factory-made knives, seeing several handmade Japanese knives side by side can be a surprising experience.

    You may discover that the small differences are exactly what make each knife special.

    Those details represent tradition, craftsmanship, and the human touch that machines simply cannot replicate.

    If you’re looking for a knife with genuine character rather than perfect uniformity, handmade Japanese knives offer something truly unique.

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

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

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

  • 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.

    👉 Explore more:
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    👉 Visit our online store:
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    Thank you for reading, and I hope to see you again in the next story.

  • 祭 Matsuri | 100kg of Bluefin Tuna and the Hidden Reality Behind the James St Festival

    祭 Matsuri | 100kg of Bluefin Tuna and the Hidden Reality Behind the James St Festival

    James St Festival

    James St Festival Part 2 continues my behind-the-scenes journey through one of Brisbane’s biggest food festivals. After the tuna cutting show ends, the real work begins as nearly 100kg of bluefin tuna sashimi is prepared using handcrafted Japanese knives.

    When people visit the James St Festival, they remember the atmosphere, the incredible food, and the famous tuna cutting show.

    As a sushi chef working behind the scenes, my memories are very different.

    For me, the real challenge began the moment the applause ended.

    This is Part 2 of my behind-the-scenes journey through one of Brisbane’s biggest food festivals—a day filled with preparation, teamwork, and the Japanese knives I rely on every day.

    James St Festival Tuna Cutting Show Begins

    Blue fin Tuna is

    By late morning, hundreds of visitors had gathered around the stage for one of the festival’s biggest attractions—the bluefin tuna cutting show.

    Two enormous whole bluefin tuna were carefully carried onto the stage. Each fish was so heavy that it took four people to lift it safely.

    Seeing the crowd’s excitement was incredible. For many people, it was probably the first time they had ever seen a whole bluefin tuna up close.

    Ironically, I didn’t get to enjoy the show myself.

    While everyone else watched the demonstration, I had already been assigned to help another section of the kitchen prepare for what would happen next.

    In a professional kitchen, someone always has to stay behind the scenes to keep everything moving.

    James St Festival Gets Even Busier After the Show

    The moment the demonstration finished, large sections of freshly cut bluefin tuna began arriving back in the kitchen.

    From that point on, nobody stopped moving.

    Every chef returned to their station.

    Cut.

    Trim.

    Slice.

    Pack.

    Restock.

    Repeat.

    That rhythm continued for hours.

    Every tray of sashimi that left the kitchen had to be replaced immediately.

    Customers kept lining up, and the bluefin tuna disappeared almost as quickly as we could prepare it.

    There was no time to slow down.

    Every slice had to be clean, consistent, and ready to serve.

    ➡ Internal Link: Sujihiki Knives

    James St Festival Served Nearly 100kg of Bluefin Tuna

    Ishizuchi Sujihiki Knife

    Throughout the day, we prepared and sold nearly 100 kilograms of bluefin tuna as sashimi.

    Watching that amount of premium fish disappear throughout the day was something I’ll never forget.

    Preparing sashimi at that volume requires more than speed.

    It demands consistency, concentration, and respect for every piece of fish.

    Every cut matters.

    Even after hours of continuous slicing, every piece must look as good as the very first one.

    That’s one of the biggest differences between cooking professionally and cooking at home.

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

    James St Festival Depends on Japanese Knives

    Ishizuchi Kanamono Manufactory

    Days like this remind me why I trust handcrafted Japanese knives.

    When you’re slicing fish continuously for hours, a knife becomes much more than a tool.

    It becomes an extension of your hands.

    A well-balanced knife reduces fatigue.

    A razor-sharp edge produces cleaner slices.

    Most of the knives I used that day were handcrafted by Ishizuchi Metalworks in Kochi, Japan.

    Among them was one knife that has been with my family for over 40 years—a Kiya Yanagiba originally passed down from my mother.

    Even after decades of professional use, it continues to perform beautifully.

    To me, that’s what makes a truly great Japanese knife.

    It’s not something you simply own.

    It’s something you can pass on to the next generation.

    ➡ Internal Link: Carbon Steel vs Stainless Steel

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

    James St Festival Is Built on Teamwork

    Visitors usually remember the chef standing behind the counter.

    What they rarely see is the entire team working together behind the scenes.

    While one chef slices tuna, another prepares the display, another packs fresh sashimi, while others replenish stock, clean equipment, and keep every station organised.

    Nobody could manage an event like this alone.

    The smooth service that customers experience is only possible because every member of the team works together toward the same goal.

    That is one of the greatest lessons I take away from every major food festival.

    ➡ Internal Link: James St Festival Part 1 – Before the Crowd Arrived

    James St Festival Ends Quietly

    As the afternoon came to an end, the crowds slowly disappeared.

    Inside the kitchen, we cleaned our knives, washed every workstation, packed away equipment, and finally had a chance to take a breath.

    Only then did the exhaustion begin to sink in.

    For visitors, the James St Festival lasts only a few enjoyable hours.

    For the chefs behind the scenes, those few hours represent an entire day of preparation, concentration, teamwork, and hard work.

    After more than 25 years as a professional chef, experiences like this still remind me why I love this profession.

    Creating memorable experiences for people is always worth the effort.

    Final Thoughts

    This two-part series has been a little different from my usual articles about Japanese knives.

    Instead of focusing only on steel, blade shapes, or craftsmanship, I wanted to share what life really looks like behind the scenes of one of Brisbane’s biggest food festivals.

    Every handcrafted Japanese knife has a story.

    Every chef has a story.

    And every unforgettable meal begins long before the first customer arrives.

    If you enjoyed following my journey through the James St Festival, I invite you to explore more stories about traditional Tosa knives, Japanese craftsmanship, and the tools I trust every day as a professional sushi chef.

    Whether you’re looking for your first Japanese knife or simply want to learn more about the people and traditions behind them, you’ll find plenty of guides, stories, and handcrafted knives at Asaoya Yaichi.

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

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

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

  • Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan

    Samurai Century | The Finest Expression of Tosa Knife Craftsmanship, Passed Down Since the Age of the Chōsokabe Clan


    180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer
    A$680.00

    Some knives are designed simply to cut.

    Others carry the story of generations.

    This 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer is one of those rare knives that feels like it belongs to both the past and the present.

    When people think about Japanese knives, they often focus on razor-sharp edges, beautiful finishes, or premium steels. Those qualities certainly matter, but I believe the most valuable part of a handcrafted knife is something you cannot immediately see.

    It is the history.

    It is the knowledge passed from one craftsman to another.

    It is the spirit that has survived for centuries.

    That is exactly what I see every time I hold this Santoku.

    A Tradition Forged During the Samurai Era


    Handcrafted farming tools from Tosa

    The story of Tosa knives begins more than 400 years ago, during Japan’s Sengoku period.

    According to the history shared by Ishizuchi Kanamono Manufacturing, the roots of Tosa blacksmithing can be traced back to the rule of the Chōsokabe Clan, who unified Tosa Province in the late 1500s. Historical records mention that nearly 400 blacksmiths were already working throughout the region.

    As Tosa became one of Japan’s leading forestry areas, local craftsmen produced axes, hatchets, sickles, and countless agricultural tools needed for everyday life.

    The techniques required to create tools that could survive years of demanding work eventually evolved into the craftsmanship used to forge kitchen knives.

    Those same forging methods, refined over hundreds of years, are still alive today.

    Every handcrafted Tosa knife represents generations of practical knowledge rather than simply modern manufacturing.

    That heritage is one of the reasons I became fascinated by Tosa knives.

    A Knife That Respects Tradition

    carbon steels

    This Santoku stays true to those traditional roots.

    Its core steel is Aogami #2 (Blue Steel No.2), one of Japan’s most respected carbon steels.

    Professional chefs have trusted Aogami steels for decades because they offer outstanding sharpness, excellent edge retention, impressive toughness, and are surprisingly enjoyable to sharpen.

    Rather than feeling disposable, Aogami #2 develops character over time.

    With proper care, the edge becomes familiar.

    The sharpening becomes rewarding.

    The knife slowly becomes your own.

    That is something mass-produced knives rarely offer.

    A Modern Interpretation of Wabi-Sabi

    Green Micarta handle turquoise space

    While the blade reflects centuries of tradition, the handle introduces something refreshingly modern.

    The Green Micarta handle provides outstanding durability, excellent grip, and stability in busy kitchens.

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

    It is only a small detail.

    Yet it completely changes the personality of the knife.

    Instead of making the knife flashy, it creates a quiet contrast between traditional Japanese craftsmanship and contemporary materials.

    To me, that perfectly reflects the Japanese idea of wabi-sabi.

    Wabi-sabi is not about perfection.

    It is about appreciating balance.

    It is about respecting simplicity.

    It is about finding beauty that grows naturally with time.

    The carbon steel blade will slowly develop its own patina.

    The handle will gain its own character.

    Years from now, this knife will not look exactly as it does today.

    It will look even better because it will tell your own story.

    Why This Knife Impressed Me

    Wabi-Sabi

    I worked as a professional chef for more than 25 years.

    During that time, I have used knives from many famous makers, worked with numerous steels, and sharpened countless blades.

    Because of that experience, I have become difficult to impress.

    Many knives perform well.

    Many knives look beautiful.

    Very few make me stop and think,

    “This is something special.”

    This Santoku did.

    The balance feels natural.

    The blade has confidence without feeling heavy.

    The cutting performance is exactly what I expect from quality Aogami #2 steel.

    At the same time, every detail feels intentional.

    Nothing appears to have been added simply for decoration.

    Everything serves a purpose.

    As a chef, I appreciate that.

    As someone introducing authentic Japanese knives to Australia, I respect it even more.

    More Than Just a Kitchen Tool

    Monozukuri

    One reason I started Asaoya Yaichi was because I wanted people outside Japan to experience authentic craftsmanship rather than simply buying another factory-made knife.

    Many knives today are designed around efficiency.

    Tosa knives are different.

    They are built around craftsmanship.

    Every hammer mark.

    Every grind.

    Every sharpened edge.

    Every handle fitting.

    They all reflect the experience of skilled craftsmen who continue techniques handed down over generations.

    That is becoming increasingly rare.

    When you purchase a handcrafted Tosa knife, you are supporting more than a product.

    You are helping preserve one of Japan’s traditional crafts.

    You are supporting craftsmen whose knowledge has survived since the age of the samurai.

    The Spirit of Tosa Lives On

    Chōsokabe Clan

    Whenever I hold this Santoku, I cannot help but think about the generations of blacksmiths who came before.

    From agricultural tools forged during the time of the Chōsokabe Clan…

    To the exceptional kitchen knives produced today…

    The philosophy has remained remarkably consistent.

    Build tools that work.

    Build tools that last.

    Build tools that people will be proud to use every day.

    That is exactly what this knife represents.

    The 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer is not simply a beautiful Japanese knife.

    It is the meeting point of over four centuries of Tosa blacksmithing, premium Aogami #2 steel, modern craftsmanship, and the quiet beauty of wabi-sabi.

    After more than twenty-five years as a chef, I can honestly say that knives like this do not appear very often.

    If you are searching for an authentic handcrafted Japanese knife that carries genuine history, exceptional cutting performance, and timeless design, I believe this Santoku is one of the finest examples of Tosa craftsmanship available today.

    It is more than a knife.

    It is a small piece of Japanese history that can be used, appreciated, and passed down for generations.

    Discover Authentic Tosa Knives

    If this knife speaks to you, I’d love for you to explore the rest of our collection.

    Every knife at Asaoya Yaichi is personally selected based on more than 25 years of professional chef experience, with a focus on craftsmanship, performance, and the traditions of Tosa blacksmithing.

    👉 Shop Japanese Knives
    https://www.asaoyayaichi.com.au

  • 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.

  • I Thought Black-Finished Knives Looked Cheap… Until I Used One

    I Thought Black-Finished Knives Looked Cheap… Until I Used One


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Black-Finished Knives changed the way I think about Japanese knives. I used to believe they looked cheap, but after years of using them professionally, my opinion completely changed.

    When people think of a beautiful Japanese knife, many imagine a polished Damascus blade with striking patterns.

    I understand why.

    I actually use several Damascus knives myself. To be honest, many of them came to me as sample knives rather than because I specifically chose Damascus.

    But if I’m being completely honest, I’ve never believed a knife is beautiful simply because it has a Damascus pattern.

    A great-looking knife is a great-looking knife, whether it’s Damascus, polished, or black-finished.

    My First Impression of a Black-Finished Knife

    Black-Finished Knives - Handcrafted Tosa Knife

    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    Before I had anything to do with Tosa knives, the head chef I worked with owned a black-finished (Kurouchi) sujihiki.

    The first time I saw it, I honestly thought,

    “What is this? It looks like a toy.”

    Back then, I believed expensive Japanese knives had to be shiny and perfectly polished.

    I couldn’t understand why anyone would want a knife with a dark, rough finish.

    I was completely judging it by its appearance.

    Then I Started Using One


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Eventually, I had the chance to use a Kurouchi sujihiki made with Aogami #2 steel.

    I liked it, although personally it felt a little softer than I expected.

    Later, I switched to a Kurouchi gyuto made with Aogami super steel.

    That knife completely changed my opinion.

    It held an excellent edge, felt incredibly reliable, and suited the way I cook.

    I’ve used it for everything—from filleting fish to breaking down large fish and even cutting through the heads of salmon and kingfish.

    It has never let me down.

    A Knife That Becomes Yours

    Ishizuchi Kanamono Manufactory

    The more I used that knife, the more it felt like it belonged to me.

    The scratches, the patina, and the marks from years of work became part of its story—and mine.

    I’ve been using that knife for around five years now.

    Even today, I still reach for it almost every day.

    Looking back, it’s funny to think I once dismissed black-finished knives because of how they looked.

    Now I know that the beauty of a knife isn’t just in its appearance.

    It’s in how it performs, how it ages, and how it earns your trust over time.

    Looking for an Authentic Japanese Knife?


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

    Looking for an Authentic Japanese Knife?

    If you’re searching for a handcrafted Japanese knife made by skilled artisans—not just one that looks beautiful, but one that’s built to perform for years—I’d love to introduce you to the craftsmanship of Tosa.

    One of the biggest lessons I’ve learned as a chef is that a knife should never be judged by its appearance alone. When I was younger, I believed a polished blade represented quality, while a black-finished knife looked unfinished or even cheap. Years of working in professional kitchens completely changed that way of thinking.

    A knife earns its value through performance. The way it holds its edge, the confidence it gives you during service, and how it continues to perform after years of use are far more important than a shiny finish. That’s exactly why my opinion of Kurouchi knives changed so dramatically.

    At Asaoya Yaichi, we carefully select authentic handcrafted Tosa knives made by experienced Japanese blacksmiths. Every knife is forged using traditional techniques that have been refined over generations, with an emphasis on performance, durability, and practical everyday use.

    Whether you choose a polished finish, Damascus, or a traditional Kurouchi finish, there is no single “best” choice. Every finish has its own character and purpose. The most important thing is finding a knife that suits your cooking style, feels comfortable in your hand, and becomes a trusted tool you’ll enjoy using for many years.

    If you’ve never used a black-finished knife before, don’t let your first impression stop you. I made exactly the same mistake. Sometimes the knives that impress you the most aren’t the ones that shine the brightest—they’re the ones that quietly earn your trust every single day.

    Explore our collection and discover the handcrafted Tosa knife that could become part of your own story.

    Explore the collection at:

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • 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.

  • 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.

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

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

    When buying your first Japanese knife, one of the biggest decisions is choosing between a Santoku and a Gyuto.

    Both are excellent all-purpose knives, but they have different strengths depending on your cooking style.

    Having worked as a chef in Japan and Australia for more than 25 years, I’ve used both extensively. While there is no single “best” choice, understanding the differences will help you select the knife that suits you best.

    What Is a Santoku?

    The word Santoku means “three virtues”, referring to its ability to handle:

    • Meat
    • Fish
    • Vegetables

    Typically measuring between 165mm and 180mm, the Santoku is compact, lightweight, and easy to control.

    Its flatter blade makes it ideal for straight up-and-down chopping, making it a favourite among home cooks.

    Best for:

    • Home kitchens
    • Vegetables
    • Boneless meat
    • Everyday cooking
    • Smaller cutting boards

    What Is a Gyuto?

    The Gyuto is Japan’s interpretation of the Western chef’s knife.

    Usually available in 180mm, 210mm, and 240mm, it features a longer blade with a more pronounced curve.

    This design allows for smooth rocking cuts while still performing beautifully with traditional Japanese slicing techniques.

    Professional chefs often choose a 210mm Gyuto because of its versatility.

    Best for:

    • Larger ingredients
    • Meat preparation
    • Fine slicing
    • Professional kitchens
    • People who prefer one knife for almost everything

    Which One Do I Recommend?

    For most home cooks purchasing their first Japanese knife, I usually recommend a Santoku.

    It feels less intimidating, is easier to control, and comfortably handles almost every everyday kitchen task.

    If you cook frequently, prepare larger ingredients, or simply enjoy having more blade length, a 210mm Gyuto is an outstanding all-round choice.

    Personally, after more than 25 years as a chef, I use a Gyuto more often because its versatility suits the fast pace of professional kitchens.

    Is One Sharper Than the Other?

    Not necessarily.

    Sharpness depends on the quality of the steel, the craftsmanship of the blacksmith, and how well the knife is sharpened—not on whether it is a Santoku or a Gyuto.

    A well-made Santoku and a well-made Gyuto can both deliver exceptional cutting performance.

    Choosing the Right Knife

    Rather than asking which knife is “better,” ask yourself:

    • What do you cook most often?
    • How much space do you have?
    • Which knife feels more comfortable in your hand?

    The right knife is the one that matches your cooking style.

    Discover Authentic Tosa Knives

    At Asaoya Yaichi, we carefully source handcrafted Japanese knives directly from skilled blacksmiths in Tosa, Japan.

    Whether you choose a Santoku or a Gyuto, you’ll be investing in a knife built to provide decades of outstanding performance with proper care.

    Explore our collection and discover the difference genuine Japanese craftsmanship can make.

    Continue Learning About Japanese Knives

    If you’re new to Japanese knives, you may also enjoy reading our other guides:

    Discover Authentic Tosa Knives

    At Asaoya Yaichi, we carefully source handcrafted Japanese knives directly from skilled blacksmiths in Tosa, Japan.

    Whether you choose a Santoku or a Gyuto, you’ll be investing in a knife built to provide decades of outstanding performance with proper care.

    If you’re ready to experience the difference that authentic Japanese craftsmanship can make, explore our collection of handcrafted Tosa knives today.

    👉 Browse our collection:
    https://www.asaoyayaichi.com.au

    Whether you’re looking for your first Japanese knife or adding to your collection, we’re here to help you find the perfect knife for your cooking style.

    Thank you for reading, and we hope this guide has helped you better understand the differences between Santoku and Gyuto knives.

  • How to Choose the Right Japanese Knife | Beginner’s Guide

    How to Choose the Right Japanese Knife | Beginner’s Guide

    How to Choose the Right Japanese Knife for Beginners

    How to Choose the Right Japanese Knife is one of the most common questions for beginners. Choosing your first Japanese knife can feel overwhelming.

    With so many shapes, steels, and finishes available, it’s easy to wonder which knife is right for you.

    The truth is, there is no single “best” Japanese knife. The right choice depends on how you cook, what ingredients you prepare most often, and your personal preferences.

    In this guide, we’ll introduce the most common types of Japanese knives and help you choose the one that best suits your kitchen.

    1. Gyuto – The Japanese Chef’s Knife

    The Gyuto is the Japanese equivalent of the Western chef’s knife and is one of the most versatile knives available.

    It is ideal for preparing:

    • Meat
    • Fish
    • Vegetables
    • Herbs

    If you only plan to own one Japanese knife, a Gyuto is often the best choice.

    2. Santoku – The Everyday All-Rounder

    Santoku means “three virtues,” referring to meat, fish, and vegetables.

    Its shorter blade makes it easy to control, making it a favourite among home cooks.

    If you prepare a wide variety of everyday meals, a Santoku is an excellent option.

    3. Nakiri – Made for Vegetables

    The Nakiri is designed specifically for vegetables.

    Its straight cutting edge allows the blade to make full contact with the cutting board, producing clean, precise cuts without leaving vegetables partially attached.

    For those who prepare vegetables regularly, the Nakiri is an outstanding choice.

    4. Petty Knife – Small but Essential

    A Petty knife is perfect for smaller tasks such as:

    • Peeling fruit
    • Trimming meat
    • Garnishing
    • Precision work

    Many professional chefs consider it the second most frequently used knife in their kitchen.

    Which Knife Should You Choose?

    If you’re unsure where to start, here’s a simple guide:

    • One knife only: Gyuto
    • Everyday family cooking: Santoku
    • Vegetable lovers: Nakiri
    • Small detailed tasks: Petty

    A Chef’s Personal Recommendation

    After working as a chef in both Japan and Australia for more than 25 years, one of the questions I’m asked most often is:

    “Which Japanese knife do you use the most?”

    My answer is simple.

    For everyday preparation, I almost always reach for a Gyuto. Its versatility allows me to prepare meat, fish, and vegetables efficiently with a single knife, making it my most frequently used tool.

    When it comes to slicing cooked meats, roasts, sashimi, or other delicate proteins, I switch to a Sujihiki. Its long, narrow blade creates smooth, clean slices in a single motion, helping preserve both the texture and presentation of the food.

    However, while a Sujihiki is an exceptional knife, it is designed for more specialised tasks. For most people purchasing their first Japanese knife, I recommend starting with a Gyuto or Santoku. As your skills and confidence grow, adding a Sujihiki to your collection is a natural next step.

    Why Authenticity Matters

    At Asaoya Yaichi, we source authentic handcrafted knives directly from Tosa, Japan.

    Each knife is forged by skilled craftsmen who continue to preserve generations of traditional Japanese blacksmithing techniques.

    Rather than simply selling knives, our goal is to introduce genuine Japanese craftsmanship, support the artisans who keep these traditions alive, and help ensure these skills continue for future generations.

    Conclusion

    The best Japanese knife isn’t necessarily the most expensive one—it’s the one that best suits the way you cook.

    Whether you’re preparing family meals at home or working in a professional kitchen, choosing the right knife will make cooking more enjoyable, more efficient, and more rewarding.

    Explore our collection of authentic handcrafted Tosa knives and experience the craftsmanship, performance, and heritage that have made Japanese knives respected around the world.

    Explore our collection of authentic handcrafted Tosa knives

    　

  • Why I Started Asaoya Yaichi | Authentic Tosa Knives in Australia

    Why I Started Asaoya Yaichi | Authentic Tosa Knives in Australia

    When people hear the words Japanese knife, they often think of exceptional craftsmanship, outstanding performance, and a tradition that has been passed down through generations.

    Authentic Tosa knives represent that tradition through centuries of craftsmanship, combining the skills of experienced Japanese blacksmiths with techniques that continue to be handed down today.

    Unfortunately, not every knife marketed as a “Japanese knife” today truly reflects that heritage.

    After working as a chef in both Japan and Australia for more than 25 years, I came to appreciate how much difference a well-crafted knife can make. A great knife is far more than just a kitchen tool—it becomes an extension of the chef’s hand, making every cut more precise, enjoyable, and effortless.

    Along the way, I also became aware of another reality.

    Japan is home to many highly skilled blacksmiths who continue to forge exceptional knives using techniques that have been refined and handed down over generations. Yet much of their work remains relatively unknown outside Japan.

    At the same time, many products sold internationally as “Japanese knives” are mass-produced and have little connection to the craftsmen, traditions, and regional heritage that made Japanese blades respected around the world.

    I believed there should be a way to change that.

    That belief became Asaoya Yaichi.

    Our mission is simple:

    To bring authentic handcrafted Tosa knives from Japan to chefs, home cooks, and collectors throughout Australia.

    Every knife we offer is carefully selected through trusted relationships in Tosa, one of Japan’s most respected knife-making regions. Rather than focusing on quantity, we focus on authenticity, quality, and the people behind each blade.

    For us, every knife tells a story.

    Every hammer strike, every sharpened edge, and every finished blade represents years—often generations—of dedication, experience, patience, and pride.

    Our goal is not simply to sell knives.

    We want to help preserve Japan’s traditional blacksmithing culture by connecting Australian customers with the craftsmen behind these remarkable blades.

    By choosing an authentic Japanese knife, you are not only investing in a tool of exceptional quality—you are also helping support a tradition that deserves to be appreciated and carried into the future.

    Looking ahead, our vision goes even further.

    We hope to see Japanese blacksmiths receive the recognition they truly deserve—not only for the quality of their work, but for the generations of skill, dedication, and craftsmanship behind every blade.

    Our dream is to help create a future where handmade Japanese knives are appreciated around the world in the same way people admire fine Swiss watches, luxury leather goods, or handcrafted works of art. When the true value of craftsmanship is recognised, we believe more young people will be inspired to become blacksmiths, helping preserve this remarkable tradition for future generations.

    In this blog, we will gradually share stories and information about:

    • The history and appeal of Tosa knives
    • The knife-making culture of Shikoku and Tosa
    • The features of the knives we personally select and offer
    • The differences between knife steels
    • How to choose the right Japanese knife
    • Knife care and maintenance
    • The enjoyment of using authentic Japanese knives in Australia

    We hope to share the appeal of Tosa knives and the spirit of the craftsmen behind them as carefully and honestly as possible, while valuing each connection, each meeting, and each lesson we learn along the way.

    Whether you are a professional chef, a passionate home cook, or someone who simply appreciates genuine craftsmanship, we warmly welcome you to join us on this journey.

    Thank you for visiting Asaoya Yaichi.

    If you would like to explore our carefully selected collection of authentic handcrafted Tosa knives, please visit our online store. Every knife is sourced directly from trusted craftsmen and partners in Tosa, Japan.

    Explore Authentic Tosa Knives:

    Together, we hope to help preserve one of Japan’s greatest crafts and bring the spirit of authentic Tosa knife making to kitchens across Australia—and, one day, to the world.