Asaoya Yaichi

タグ: Knife Stories

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

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

    Japanese Knives Australia

    If you’re looking to buy Japanese knives in Australia, you’ve probably noticed there’s no shortage of places selling them these days. From specialist knife shops to large kitchenware retailers, there are plenty of options.

    But where a knife comes from, how it reaches Australia, and who’s choosing what goes on the shelves can make a difference.

    At Asaoya Yaichi, we import our Japanese knives directly from Ishizuchi Kanamono Seisakusho in Kochi, Japan. We also operate primarily online, keeping our running costs down so we can offer quality knives at competitive prices.

    We’re currently running our Christmas Sale, with selected knives available at reduced prices. If you’ve been considering buying a Japanese knife, it’s worth having a look.

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

    Japanese Knives Australia — Why the Import Process Matters

    Ishizuchi Kanamono Manufactory

    When you buy an imported product, you’re not just paying for the product itself. You’re also paying for everything involved in getting it from the manufacturer to the customer.

    Depending on the supply chain, a knife might pass through several businesses before reaching a retail shop. Each stage can add costs.

    We take a more direct approach.

    By sourcing our knives directly from Ishizuchi Kanamono Seisakusho, we avoid unnecessary intermediaries and maintain a direct relationship with our supplier in Japan.

    That relationship matters to me because I want to know where our knives come from and have confidence in the products we’re selling.

    It also gives us greater control over how we source our knives and what we choose to offer Australian customers.

    Why Selling Japanese Knives Australia Online Makes Sense


    Click here to visit Asaoya Yaichi

    Running a physical shop comes with considerable expenses. There’s rent, electricity, shop fittings, staffing and the everyday costs of keeping the doors open.

    Those expenses eventually have to be covered by the business.

    At Asaoya Yaichi, we’ve chosen a different approach.

    We don’t operate a traditional retail shop. Instead, we focus on selling online, which allows us to keep our overheads relatively low.

    Combined with direct importing, this gives us the opportunity to offer prices we’re confident are competitive in the Australian market.

    We’re not trying to claim that every knife we sell is the cheapest available. That’s not the point.

    What matters is giving customers access to well-made Japanese knives at fair prices, without adding costs that don’t need to be there.

    For anyone comparing Japanese knives in Australia, I think that’s worth considering.

    Choosing Japanese Knives After 25 Years in Professional Kitchens

    I’ve spent more than 25 years working in professional kitchens, and one thing I’ve learnt is that an expensive knife isn’t necessarily the right knife.

    I’ve used different knives over the years, and I’ve developed my own preferences about what works well in a busy kitchen.

    A knife needs to feel comfortable, hold a useful edge and suit the work you’re doing.

    There’s little point spending hundreds of dollars on something that looks impressive but doesn’t feel right when you actually use it.

    That’s the experience I bring to Asaoya Yaichi.

    I’m interested in knives that offer a sensible balance of performance, quality and price.

    Whether someone is cooking at home or working professionally, I want them to feel they’ve bought something they’ll enjoy using for years.

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

    Japanese Knives Australia — Understanding What You’re Buying


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

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

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

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

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

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

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

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

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

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

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

    Why I Started Asaoya Yaichi

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

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

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

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

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

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

    Finding the Right Japanese Knife in Australia

    If you’re shopping for Japanese knives in Australia, take your time comparing what’s available.

    Think about the type of cooking you do, the size of knife you’re comfortable with and how much maintenance you’re prepared to give it.

    And consider the business you’re buying from.

    At Asaoya Yaichi, we’re proud to offer Japanese knives sourced directly from Japan, selected with practical kitchen experience and priced with our customers in mind.

    Our Christmas Sale is currently underway, with discounts on selected knives while existing stock lasts.

    If you’ve been thinking about upgrading your kitchen knife or buying one as a gift, now is a good time to explore the range.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

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

    I have worked as a professional chef for more than 25 years, including over 17 years in Australia.

    Japanese knives have always been part of my everyday working life. I use them to prepare fish, slice sashimi and handle countless ingredients.

    But recently, while running my Japanese knife business, Asaoya Yaichi, a question came to mind.

    Why are Japanese knives so popular around the world?

    I know how they perform. I know how they feel in my hands. But I realised I had never seriously investigated why they had become so highly regarded internationally.

    So I decided to look into it.

    If you are interested in experiencing Japanese craftsmanship yourself, now is a great time to explore our collection of Japanese knives in Australia.

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

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

    👉 Visit our online store and explore our Christmas Sale!

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

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


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Before exploring Japan, I wanted to understand the competition.

    Germany has Solingen, one of the world’s most famous centres of blade manufacturing. Brands such as Wüsthof and Zwilling have established international reputations for producing dependable kitchen knives.

    France has Thiers, a historic centre of cutlery production. Switzerland is home to Victorinox, whose practical kitchen knives are widely used in professional and domestic kitchens.

    These countries have centuries of manufacturing experience. Their knives are respected for good reasons.

    Traditional German-style chef’s knives generally prioritise durability, versatility and ease of maintenance. Many Japanese knives place greater emphasis on fine cutting performance and specialised blade geometry.

    Neither approach is automatically superior.

    This made my original question even more interesting.

    If excellent knives already existed around the world, what made Japanese knives stand out?

    2. Japanese Knife Craftsmanship Has a Remarkable History

    Ishizuchi Kanamono Manufactory

    Japan’s reputation for blade making did not begin with modern kitchen knives.

    Regions such as Seki and Sakai developed sophisticated metalworking traditions over centuries.

    Seki became famous for sword production, while Sakai developed a particularly strong reputation for traditional kitchen knives.

    As Japanese society changed and demand for swords declined, blade-making skills continued through the production of practical cutting tools.

    However, Japanese kitchen knives are not simply miniature Japanese swords. Their development also reflects regional industries, cooking traditions and specialised manufacturing techniques.

    What impressed me most was how these skills survived generations of technological and cultural change.

    Even today, traditional craftsmanship remains an important part of Japan’s knife-making identity.

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

    3. Japanese Cuisine Helped Introduce Japanese Knives to the World

    Asaoya Yaichi

    Another important discovery was the relationship between Japanese food and Japanese knives.

    As sushi and Japanese cuisine spread internationally, more people became familiar with Japanese cooking techniques.

    Traditional Japanese knives were designed around particular tasks.

    A Yanagiba creates long, clean slices of sashimi. A Deba is designed for preparing fish. An Usuba supports precise vegetable preparation.

    These designs reflect the importance of presentation, texture and precision in Japanese cooking.

    In 2013, UNESCO recognised washoku, traditional Japanese dietary cultures, as Intangible Cultural Heritage.

    That recognition did not create the international popularity of Japanese cuisine, but it demonstrated how significant Japanese food culture had become.

    I believe the global growth of Japanese restaurants helped introduce many overseas chefs to Japanese cutting techniques and the knives associated with them.

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

    4. Japanese Knives Offer a Different Cutting Experience

    After researching the history, I returned to something I understand personally: cutting performance.

    Many Japanese knives use relatively hard steels and thin blade geometries, allowing them to take fine cutting edges.

    This can produce an exceptionally smooth cutting experience, particularly when preparing delicate ingredients.

    However, harder steel does not automatically mean a better knife.

    Blade geometry, heat treatment, sharpening and maintenance all influence performance.

    A poorly maintained expensive Japanese knife can perform worse than a properly sharpened, affordable Western knife.

    I have experienced this throughout my career.

    For sashimi, I personally enjoy the cutting feel of carbon steel. Yet I regularly use stainless steel knives professionally because they offer practical advantages during busy service.

    The best knife is not necessarily the hardest or most expensive.

    It is the knife that performs the job you need it to do.

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

    5. Japanese Knives Combine Tradition With Innovation


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

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

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

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

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

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

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

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

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

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


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    After researching the subject, I no longer believe there is one simple explanation.

    Japanese knives became internationally recognised through a combination of traditional craftsmanship, distinctive cutting performance, specialised cooking techniques and the worldwide growth of Japanese cuisine.

    Their ability to adapt to modern kitchens has helped maintain that appeal.

    But I also believe something else matters.

    A well-made Japanese knife can make everyday preparation genuinely enjoyable.

    After more than 25 years in professional kitchens, that feeling still matters to me.

    I would never claim every Japanese knife is better than every German, French or Swiss knife.

    However, I understand why so many cooks become fascinated with Japanese knives once they experience a well-made example.

    That combination of performance, craftsmanship and character is what makes Japanese knives special to me.

    For anyone exploring Japanese knives in Australia, there is an increasing range of options, from traditional carbon steel to modern stainless steel designs.

    At Asaoya Yaichi, we introduce carefully selected Japanese knives, including blades produced in Tosa, Japan.

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

    And perhaps that is the most interesting conclusion of all.

    Japanese knives became popular worldwide not because other countries failed to make excellent knives, but because Japan developed its own distinctive approach to cutting.

    That difference is worth discovering.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Japanese Knives in Australia: 5 Amazing Reasons to Buy

    Japanese Knives in Australia: 5 Amazing Reasons to Buy

    Ishizuchi Kanamono Manufactory

    Are Japanese knives in Australia really worth buying?

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

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

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

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

    1. Japanese Knives in Australia Offer More Than Sharpness


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

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

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

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

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

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

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

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

    2. Why Japanese Knives in Australia Can Be Expensive

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

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

    At Asaoya Yaichi, we take a different approach.

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

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

    Our goal is not simply to offer cheaper knives.

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

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

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

    3. Carefully Selected Japanese Knives for Australian Kitchens


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

    Not every Japanese knife is designed for the same purpose.

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

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

    Each has its own characteristics.

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

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

    Both can deliver excellent performance when properly maintained.

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

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

    4. An Exceptional Christmas Opportunity

    Asaoya Yaichi

    This year, we have made an important decision.

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

    Why?

    Because we want more people to discover Asaoya Yaichi.

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

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

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

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

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

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

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

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

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

    5. Discover Authentic Japanese Knives in Australia

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

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

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

    This philosophy is at the heart of Asaoya Yaichi.

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

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

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

    Our Christmas sale is not simply about selling more knives.

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

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

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

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

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

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

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

    So let me make my answer simple.

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

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

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

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

    👉 Japanese Knives Australia — Explore our collection

    Choosing Your First Japanese Knife: My Own First Choice


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

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

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

    I simply bought knives that I wanted to use.

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

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

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

    Should Your First Japanese Knife Be a Gyuto or Santoku?


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

    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

    Neither one is automatically better.

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

    Choosing Your First Japanese Knife Steel


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

    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    180mm Santoku SG2 Rosewood Octagonal Handle

    Steel names can make buying a Japanese knife unnecessarily intimidating.

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

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

    I would ask: How much maintenance do you want?

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

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

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

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

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

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


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

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

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

    The person there almost laughed at it.

    I still remember that experience.

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

    That experience taught me something I still believe today.

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

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

    Not because VG10 is the most prestigious steel.

    It simply works for what I do.

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

    What About a Petty as Your Second Japanese Knife?


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

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

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

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

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

    My Advice for Choosing Your First Japanese Knife

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

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

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

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

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

    But you do not need to start there.

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

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

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

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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


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

    Carbon Steel Japanese Knives are often described as difficult to maintain. They can rust, they react with certain foods, and compared with stainless steel, they certainly require a little more attention.

    But after more than 25 years working as a professional chef, I don’t think carbon steel knives are as difficult to live with as many people imagine.

    I currently use Aogami Super, Aogami #2 and VG10 knives in my daily work, and my experience with each one has been quite different. For me, the important thing is not trying to find a completely maintenance-free knife. It is understanding the steel you are using and learning how to look after it.

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

    👉 https://asaoyayaichi.com.au

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

    Ishizuchi Kanamono Manufactory

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

    I also feel that once a carbon steel knife has developed rust, that particular knife can sometimes seem more likely to rust again.

    However, that does not mean carbon steel is constantly difficult to maintain.

    One knife I currently use regularly is an Aogami Super （青紙スーパー）sujihiki. I use it for fish, meat and vegetables, and sometimes even acidic ingredients such as lemons and limes.

    My routine is extremely simple.

    After using it, I wash it with water and immediately wipe it dry with a towel.

    That’s basically it.

    Despite using it constantly, rust has not been a major problem.

    Perhaps the fact that I use this knife almost every day helps. It is regularly being used, washed, dried and checked rather than being left somewhere for weeks. I cannot say that daily use itself prevents rust, but in my experience, regular care makes carbon steel much easier to manage.

    👉 INTERNAL LINK: Japanese Knife Patina article

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

    My Aogami #2 Knife Is a Different Story


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    My Aogami #2 kurouchi gyuto behaves differently.

    This knife has rusted before, and since then I have found that if I use it, wipe away the moisture and simply leave it for a long period, rust can return.

    So I treat this knife differently.

    When necessary, I deal with the rust through sharpening and use Sabitoru to remove surface rust. If I know I will not use the knife for a while, I apply a thin layer of camellia oil before storing it.

    👉 INTERNAL LINK: Sabitoru Fine article

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

    👉 INTERNAL LINK: Camellia Oil article

    Camellia oil is another simple option when storing carbon steel knives for longer periods.

    This is why I don’t believe owning Carbon Steel Japanese Knives needs to be stressful. Once you have a basic maintenance kit and understand what your knife needs, caring for it becomes part of owning and using the knife.

    Carbon Steel Japanese Knives vs VG10 in Daily Use


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    The VG10 sujihiki I currently use is completely different when it comes to rust.

    Honestly, rust is something I barely think about with this knife.

    But I still treat it almost exactly the same way as my carbon steel knives.

    Use it. Wash it. Dry it.

    That’s all.

    Stainless steel gives you considerably more freedom when it comes to corrosion resistance, but I still don’t believe that means you should leave a good knife wet or dirty.

    There is also another side to stainless steel maintenance that I have noticed during my career.

    Because stainless steel is so easy to live with, it can be tempting to keep using the knife without sharpening it until it becomes seriously dull.

    That can create another problem.

    A Rust-Resistant Knife Is Not a Maintenance-Free Knife


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    In my experience, when some stainless steels become extremely dull, bringing the edge back can feel harder than maintaining the knife regularly.

    This is where people can make a mistake.

    When a knife is not getting sharp quickly enough, there is a temptation to raise the sharpening angle and concentrate only on creating a sharp edge.

    You may get an edge again, but over time the geometry behind that edge can become thicker. Eventually, the knife may feel sharp at the very edge but still struggle to move smoothly through food.

    This connects directly with something I recently wrote about: knife thinning.

    👉 INTERNAL LINK: Japanese Knife Thinning article

    Thinning is not simply about making the edge sharp. It is about maintaining the geometry behind the cutting edge so the knife can continue cutting the way it should.

    That is why regular maintenance matters whether your knife is carbon steel or stainless steel.

    Are Carbon Steel Japanese Knives Really Difficult?


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    After using different steels professionally, my answer is no.

    Carbon steel requires more awareness of moisture and rust. Stainless steel such as VG10 makes that part much easier.

    But neither should be neglected.

    For me, Carbon Steel Japanese Knives are not difficult knives. They are knives that you need to understand and learn how to live with.

    Wash them after use. Dry them properly. Deal with rust early if it appears. Use camellia oil when storing carbon steel for longer periods. And don’t wait until any knife becomes completely dull before thinking about sharpening.

    That small amount of care can make a very big difference.

    For anyone exploring Japanese Knives Australia, I believe the question should not simply be, “Which steel is best?”

    A better question is:

    Which steel suits the way I cook, sharpen and care for my knives?

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

    There is no single steel that is perfect for everyone. Understanding how you actually use your knife is far more important than simply choosing carbon steel or stainless steel.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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


    Ishizuchi Kanamono Manufactory 

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

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

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

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

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

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

    Japanese Knife Thinning Is Not the Same as Sharpening

    Asaoya Yaichi

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

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

    I also know one of my bad habits.

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

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

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

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters

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

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

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

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

    Why Japanese Knife Thinning Started Making Sense to Me


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

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

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

    That is where blade geometry becomes important.

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

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

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

    Japanese Knife Thinning and My Aogami Super Sujihiki


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

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

    My current Aogami Super sujihiki feels different.

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

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

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

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

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

    👉 INTERNAL LINK: VG10 Japanese Knife article

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

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

    This was the part I really wanted to understand.

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

    The basic solution is thinning.

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

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

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

    👉 INTERNAL LINK: Aogami Super / Carbon Steel article

    However, this is also something I would approach carefully.

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

    A Flat Whetstone Matters More Than I Thought

    Why Flattening Your Whetstone Matters

    There was another slightly uncomfortable answer waiting for me.

    The whetstone should be flat.

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

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

    Prevention matters too.

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

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

    What Japanese Knife Thinning Taught Me About Sharpness

    After researching this, I realised something surprisingly simple:

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

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

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

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

    That is exactly why I enjoy researching them.

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

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

    Japanese knife shapes can be confusing when you first start looking at Japanese knives. Gyuto, Santoku, Nakiri, Kiritsuke, Sujihiki — there are many different designs, and each one developed for a reason.

    After more than 25 years working as a professional chef in Japan and Australia, however, I have learned that knowing every knife shape does not mean you need to own every one of them.

    Some knives I have used constantly at work. Others, despite being extremely popular, I have rarely used professionally.

    If you are looking for authentic Japanese knives in Australia, you can also see our current selection here:

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

    Why Are There So Many Japanese Knife Shapes?

    Japanese Knives Australia

    One of the fascinating things about Japanese knives is how specialised they can be. Japanese cooking developed around very different jobs: preparing fish, slicing sashimi, cutting vegetables, breaking down meat and performing delicate preparation.

    Naturally, different Japanese knife shapes developed around those different tasks.

    But I think there is an important distinction between understanding why a knife exists and believing that you personally need one.

    My own knife choices have always depended on the kitchen I was working in and the job I needed to do.

    For more background on how Japanese knife-making developed, see:

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

    Japanese Knife Shapes I Have Rarely Used: Santoku and Nakiri


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

    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo

    Santoku is probably one of the best-known Japanese knife shapes, particularly for home cooks. Nakiri is also popular because its straight edge and rectangular profile make it very comfortable for vegetable preparation.

    But professionally, I honestly have not used either of them very much.

    That does not mean they are bad knives. In fact, for many home kitchens, their relatively compact size can make them extremely practical.

    I recently compared these two styles in more detail here:

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

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

    Your kitchen matters.

    Your ingredients matter.

    And most importantly, the way you actually cook matters.

    Why I Consider the Kiritsuke an Extremely Versatile Knife

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

    The Kiritsuke is different.

    Of the Japanese knife shapes I have used, I consider a Kiritsuke-style knife to be extremely versatile. The long cutting edge combined with its distinctive pointed tip allows me to perform many different jobs without constantly changing knives.

    It can handle vegetables, meat preparation and detailed tip work, and I can even use it for certain fish preparation.

    That versatility is why I previously wrote:

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

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

    Sujihiki at the Sushi Counter


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    My answer changes completely when I think about working behind a sushi counter.

    There, the Sujihiki may be the knife I use most.

    Its long, narrow blade works beautifully for slicing fish and making clean cuts with fewer unnecessary movements. After years of preparing fish professionally, I appreciate how useful that length can be.

    My preference for different steels when preparing sashimi is also something I have discussed before:

    👉 INTERNAL LINK: Sashimi & Sharpness

    But would I recommend a Sujihiki as the first knife for every home cook?

    Probably not.

    Unless you regularly prepare larger pieces of meat or fish, that long specialised blade may spend much more time sitting in the knife rack than it would in a professional kitchen.

    This is one reason choosing Japanese knives should be based on how you actually cook rather than simply buying the knife that looks most impressive.

    Of All Japanese Knife Shapes, I Still Come Back to the Gyuto


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    After everything I have used over the years, somehow I keep coming back to the Gyuto.

    For me, it is probably the easiest all-round knife to live and work with.

    Meat, fish, vegetables and everyday preparation — a good Gyuto can comfortably handle an enormous range of jobs without feeling overly specialised.

    This becomes especially important for people discovering Japanese Knives Australia for the first time. With so many steels, finishes, sizes and Japanese knife shapes available, it is easy to think that you need several knives immediately.

    You probably do not.

    Understanding the steel is just as important as understanding the shape:

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

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

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

    The Best Japanese Knife Shape Depends on You


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    After 25 years in professional kitchens, I do not choose a knife simply because a particular style is popular.

    I think about what I am actually going to cut.

    Santoku and Nakiri are popular, but I have rarely needed them professionally. A Kiritsuke feels extremely versatile to me. At a sushi counter, I may reach for a Sujihiki more than anything else. But when I want one dependable knife that can handle almost everything, I still find myself coming back to the Gyuto.

    That is perhaps the most important lesson behind all these Japanese knife shapes.

    The variety exists because different knives were designed to do different jobs.

    You do not need to own them all.

    You need the knife that makes sense for the way you cook.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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


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

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

    But recently I realised something surprisingly simple.

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

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

    So I decided to look into it.

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

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

    Petty Knife — Where Does the Name Come From?

    Ishizuchi Kanamono Manufactory

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

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

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

    That was something I genuinely did not know.

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

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

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

    Is the Petty Knife Really a Traditional Japanese Knife?


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    This is where the story becomes even more interesting.

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

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

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

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

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

    Petty Knife Uses in My Professional Kitchen

    Japanese Knives Australia

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

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

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

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

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

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

    Petty Knife Steel Still Matters

    Ginsan Steel

    Being small does not mean the steel becomes unimportant.

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

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

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

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

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

    👉 INTERNAL LINK: 仕上げ | Japanese Knife Finishes…

    Petty Knife and the Character of Japanese Knives

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

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

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

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

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

    👉 INTERNAL LINK: Kurouchi Japanese Knives…

    Choosing a Petty Knife in Australia


    135mm Petty VG10 Polished Hammered 67 Layer Damascus

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

    But the Petty Knife should not be overlooked.

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

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

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

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

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

    Japanese Knife Care Australia can sound more complicated than it really is. After more than 25 years working in professional kitchens in Japan and Australia, I have learned that looking after a Japanese knife does not require a complicated routine.

    For people searching for Japanese Knives Australia, understanding how to care for the blade is just as important as choosing the right knife. Different steels require different levels of maintenance, but the basic principles are simple: keep the blade clean and dry, sharpen it correctly, and use the right maintenance products only when necessary.

    At Asaoya Yaichi, I want people in Australia to enjoy using Japanese knives rather than worry about maintaining them.

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

    Japanese Knife Care Australia Starts with Understanding the Steel


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    The first lesson in Japanese Knife Care Australia is that not every Japanese knife needs the same care.

    Carbon steels such as Aogami #2 and Aogami Super can develop rust if moisture is left on the blade. Stainless steels such as VG10, Ginsan and SG2 are generally easier to maintain in everyday kitchens.

    This does not mean one steel is automatically better than another.

    I personally enjoy carbon steel, especially for certain fish work, but I also appreciate the convenience of stainless steel in a busy professional kitchen.

    Understanding the steel should therefore be part of choosing among the many Japanese Knives Australia has available today.

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

    1. Keep Your Japanese Knife Clean and Dry

    Asaoya Yaichi

    This is probably the most important habit.

    After using a knife, I do not like leaving it wet beside the sink. Wash it, wipe it properly and keep the blade dry. This is particularly important with carbon steel.

    You do not need to become nervous every time water touches the blade. Japanese knives are tools made to be used.

    Use the knife, clean it, dry it and put it away safely.

    After decades in professional kitchens, I believe simple habits are more useful than complicated maintenance routines.

    2. Camellia Oil Does Not Need to Be Thick

    For carbon steel knives that will not be used for some time, I use camellia oil.

    One thing I have learned from experience is that more oil is not necessarily better. A very thin protective film is enough. In the past, I have experienced oil becoming sticky after being left too heavily on a blade.

    For me, Japanese Knife Care Australia should remain practical and simple.

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

    3. Rust Does Not Mean the Knife Is Finished

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

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

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

    Start gently.

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

    4. Sharpening Is Part of Japanese Knife Care Australia

    I sharpen my own knives regularly. At home I use a 1000-grit stone, and at work I also use a 6000-grit finish.

    I flatten my stones every time because a stone that is no longer flat makes consistent sharpening much harder.

    A Japanese knife should not be treated as something that stays sharp forever.

    Sharpening is part of owning the knife. Over time, you begin to understand the angle, steel and edge that suit the way you work.

    This is also something I believe people should consider when looking at Japanese Knives Australia. Choosing the knife is only the beginning. Learning how that knife behaves over years of use is part of the experience.

    5. Expensive Does Not Mean Maintenance-Free

    I have seen extremely expensive Japanese knives in professional kitchens, including knives costing thousands of dollars.

    Price does not remove the need for care.

    Even an expensive blade can lose its edge, rust or become damaged through poor use. At the same time, a reasonably priced knife that is sharpened and maintained properly can perform beautifully for many years.

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

    6. Hand-Forged Japanese Knives Develop Their Own Character

    One reason I enjoy hand-forged Japanese knives is that they change with use.

    The blade is sharpened. Carbon steel develops character. The handle becomes familiar in your hand. Small signs of years spent cooking gradually become part of the knife.

    That is very different from thinking of a knife as a disposable kitchen tool.

    For me, this long relationship between the cook and the knife is one of the reasons traditional Japanese knives still have real value today.

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

    7. Japanese Knife Care Should Help You Choose the Right Knife

    Sometimes people see Japanese knives, particularly carbon steel knives, and immediately think they will be difficult to own.

    I do not think that should stop anyone.

    Choose a steel that suits your lifestyle. If you want lower maintenance, VG10, Ginsan or SG2 can be excellent choices. If you enjoy sharpening and caring for your tools, carbon steel such as Aogami #2 can be extremely rewarding.

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

    When choosing a Japanese knife in Australia, do not look only at appearance, price or sharpness. Think about how you cook, how often you use the knife, whether you enjoy sharpening, and how much maintenance you realistically want to do.

    There is no single Japanese knife that is right for everyone.

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

    After more than 25 years in professional kitchens, my approach remains simple: use your knife, respect it, sharpen it, keep it clean and enjoy cooking with it.

    A good Japanese knife is made to work.

    For anyone discovering Japanese Knives Australia, I hope understanding basic knife care makes choosing and owning a Japanese knife easier, rather than more intimidating.

    Take care of a good knife, and it can stay beside you for many years.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

    Ishizuchi Kanamono Manufactory

    Choosing a Japanese Knife is about much more than comparing steel, price, blade length or appearance. For people exploring Japanese Knives Australia, there are now more makers, steels and styles to choose from than ever before. After more than 25 years working as a professional chef, I have learned that the person behind the knife matters too.

    Japanese blacksmiths spend years developing skills that cannot simply be replaced by a machine or a famous brand label. Their experience, techniques and knowledge are part of the value of every knife they produce.

    At Asaoya Yaichi, I want more people in Australia to know the names of the Japanese craftsmen behind their knives. Their names should have value because their skills, experience and years of work have value.

    But at the same time, I do not want a blacksmith’s name to become just another luxury label.

    When Choosing a Japanese Knife, I believe we should understand not only who made it, but why their work matters.

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

    Choosing a Japanese Knife Means Knowing Who Made It

    For many years, Japanese kitchen knives were often sold overseas simply as “Japanese knives.”

    The steel might be listed. The blade length might be listed. The words “hand-forged” might appear in the description.

    But who actually made the knife?

    I believe that question deserves more attention.

    A blacksmith is not simply part of the manufacturing process. The decisions they make about forging, heat treatment, construction and finishing all contribute to the character of the finished blade.

    This is one reason I have become increasingly interested in telling the stories behind Japanese knives rather than simply selling them as products.

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

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

    The Maker’s Name Should Have Real Value


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I have written before about something that concerns me: the future of Japanese blacksmiths and the value placed on their work.

    If retailers compete only on price, eventually somebody in the chain has to absorb that pressure. I do not believe constantly making Japanese knives cheaper is necessarily good for the future of the industry.

    Traditional skills take years to develop.

    That should have value.

    When a blacksmith produces excellent knives for decades, I want their name to become better known. If that reputation eventually allows their work to command a higher price, I do not see that as a bad thing.

    In fact, I believe knife retailers can play a role in helping that happen.

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

    But there is an important distinction.

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

    Choosing a Japanese Knife Is Still About the Knife


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

    Knowing the maker is important, but when Choosing a Japanese Knife, the knife still needs to make sense for the person using it.

    I have spent more than 25 years working with knives in professional kitchens. From that experience, I know that a famous name cannot change whether a particular blade shape, steel or size suits the job in front of me.

    A beautiful carbon-steel knife may be wonderful for one cook, while someone else may be much happier with the easier maintenance of VG10, Ginsan or SG2.

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

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

    The maker gives the knife its craftsmanship.

    The user gives the knife its purpose.

    A Famous Name Should Tell a Story


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

    This is perhaps the most important point for me.

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

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

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

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

    That story is part of the knife.

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

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

    A Kurouchi finish, for example, is not simply a fashionable black surface. It is connected to a traditional way of producing practical forged blades.

    Understanding that changes how we see the knife.

    Japanese Knives Australia Should Be About More Than Price

    As Japanese knives become increasingly available in Australia, I hope the market continues to grow.

    But I also hope that growth does not become only a competition over who can sell Japanese knives for the lowest price.

    There should be room for different steels, different regions, different craftsmen and different philosophies of knife making.

    That is why I believe Japanese Knives Australia should become a market where customers can learn about the people behind the blades as well as the products themselves.

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

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

    We should respect the maker.

    We should understand the craftsmanship.

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

    The Name Behind the Knife Deserves to Be Remembered

    Japanese Knives Australia

    At Asaoya Yaichi, I want to continue introducing Japanese knives through my own experience as a professional chef, while also giving greater recognition to the craftsmen who make them.

    I want customers in Australia to remember their names.

    Not because a name automatically makes a knife better.

    But because when excellent craftsmanship exists behind that name, the person responsible for it deserves recognition.

    If Japanese knife retailers can help increase the value of those names while explaining the craftsmanship behind them, I believe we can do more than simply sell knives.

    We can help carry Japanese knife-making traditions into the future.

    And that, for me, is an important part of Choosing a Japanese Knife.

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

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

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

    —————————————————​

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

  • Nakiri vs Santoku: 3 Essential Lessons from My Kitchen

    Nakiri vs Santoku: 3 Essential Lessons from My Kitchen


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

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

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

    Nakiri vs Santoku: Straight Cuts on the Board


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

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

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

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

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

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

    👉 See what I learned about Japanese knife thickness.⁠

    Katsuramuki Makes Me Notice the Blade Shape

    Nakiri vs Santoku for Katsuramuki


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

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

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

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

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

    Nakiri vs Santoku When There Is Room for Only One


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

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

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

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

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

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

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

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

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

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

    ——————————————-—

    Where to See and Buy Our Knives

    Our Partner Stores

    Chanoyu — Nerang, Gold Coast

    Chanoyu Goldcoast

    Visit Chanoyu and See Our Japanese Knives

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

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

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

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

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

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

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

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

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

    Asaoya Yaichi

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

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

    A Sharp Knife for Sashimi Makes the Cut Surface Shine


    Ishizuchi Kanamono Manufactory

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

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

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

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

    Ōtoro Shows Me When an Edge Is Not Ready


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

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

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

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

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

    A Dull Knife Can Split Salmon and Spoil a Thin Cut


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

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

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

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

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

    Does a Sharp Knife for Sashimi Affect Texture?


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

    What This Means When Choosing Japanese Knives in Australia


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

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

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

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

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

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

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

    ——————————————————

    Visit Chanoyu and See Our Japanese Knives

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

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

    Visit Chanoyu: Shop 6A, 54–58 Nerang Street, Nerang QLD 4211
    Opening hours: Monday to Saturday, 7:00 am–2:00 pm; closed Sunday
    Website: https://www.chanoyucafe.com/
    Instagram: https://www.instagram.com/chanoyugc/

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

  • Japanese Knife Terms: 5 Fascinating Words I Didn’t Know After 25 Years as a Chef

    Japanese Knife Terms: 5 Fascinating Words I Didn’t Know After 25 Years as a Chef

    Ishizuchi Kanamono Manufactory

    I have worked as a professional chef for more than 25 years, and Japanese knives have been part of my working life for a long time. But since starting Asaoya Yaichi and learning more about how Japanese knives are actually made, I have realised something interesting: there are many Japanese knife terms that I simply did not know.

    Using a knife every day and understanding how a blacksmith constructs one are two very different things.

    So I decided to research some of these words myself. This is not a glossary written from the perspective of a blacksmith. It is a chef learning more about the tools he has used for decades — and sharing what he discovers along the way.

    If you are looking for Japanese knives in Australia while reading this story, you can also visit our collection here.

    👉 Visit Asaoya Yaichi: https://asaoyayaichi.com.au

    For the first part of this series, I chose five Japanese knife terms that are closely connected: Hagane, Jigane, Awase, San-mai and Warikomi.

    Japanese Knife Terms #1: What Does Hagane Mean?


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

    Hagane (鋼) means steel, but in discussions about laminated Japanese knives it commonly refers to the harder steel that forms the cutting edge.

    This was interesting to me because, as a chef, I have normally thought about steel by names such as Aogami #2, Ginsan, VG10 or SG2. I thought about how the knife sharpened, how long the edge lasted and how it behaved during service.

    Hagane approaches the subject from a different direction. It describes the role that hard steel plays within the construction of a laminated blade.

    That made me look at familiar knives differently.

    👉 INTERNAL LINK: Read my article about choosing Japanese knife steel after 25 years in professional kitchens.

    Japanese Knife Terms #2: What Is Jigane?


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

    Jigane (地金 / 地鉄) was another term I had seen without really stopping to understand it.

    In traditional laminated knife construction, jigane refers to the softer material supporting the harder hagane. Depending on the construction, this can be soft iron, mild steel or another softer cladding material.

    The concept is surprisingly practical: the hard steel performs at the cutting edge, while the softer material supports it.

    Once I understood this, some of the visual characteristics of traditional Japanese knives also started to make more sense.

    👉 INTERNAL LINK: Read my guide to Japanese knife finishes, including Nashiji, Kurouchi, Damascus and Mirror finishes.

    Understanding Awase as a Japanese Knife Term


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

    Awase (合わせ) broadly describes a laminated or joined construction in which different materials are combined rather than making the blade from one homogeneous piece of steel.

    This was one of those Japanese knife terms that helped several other words suddenly connect.

    Hagane and jigane are not simply two unrelated materials. In an awase knife, they work together as part of the blade’s construction.

    That also helped me better understand why hand-forging should not simply be reduced to the image of someone hitting hot steel with a hammer. The construction itself matters.

    👉 INTERNAL LINK: Read “Hand-Forged vs Machine-Made Japanese Knives” for more about how Japanese knives are produced.

    Japanese Knife Terms: San-mai and Warikomi Are Not Exactly the Same

    Japanese Knives Australia

    This is where the terminology became particularly interesting to me.

    San-mai (三枚) literally refers to three layers. In a typical double-bevel construction, harder hagane forms the core, with softer cladding on either side.

    Warikomi (割込) uses a different construction method. The softer body is split or opened and the harder steel is inserted into it.

    I had previously seen these words in knife descriptions without giving much thought to why both existed. Researching them showed me that words that may look like technical marketing language can actually describe meaningful differences in how a blade is constructed.

    👉 INTERNAL LINK: Read my article about Tosa knife history and how Japanese blade-making developed from traditional craftsmanship.

    Why Japanese Knife Terms Matter When Buying Japanese Knives in Australia


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Do you need to memorise Hagane, Jigane, Awase, San-mai and Warikomi before buying a good kitchen knife?

    No.

    I spent more than 25 years working in professional kitchens without knowing every one of these terms.

    But now that I sell Japanese knives in Australia, I want to understand more than just how a knife feels on the cutting board. I want to understand why it was made that way, what the maker was trying to achieve and what the terminology in a product description actually means.

    For me, learning these Japanese knife terms has become another part of understanding Japanese knives themselves.

    And if you are currently comparing Japanese Knives Australia, terminology should not replace practical considerations such as what you cook, blade length, steel, maintenance and how the knife feels in use. It simply gives you another layer of knowledge when making that decision.

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

    There are still plenty of Japanese knife terms I do not know — Shinogi, Kireha, Urasuki, Koba and many others deserve a closer look.

    So rather than pretending I already know them all, I am going to keep researching them.

    That will be Part 2.

    👉 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.

  • VG10 vs Ginsan — 5 Powerful Differences I’ve Noticed Selling Japanese Knives in Australia

    VG10 vs Ginsan — 5 Powerful Differences I’ve Noticed Selling Japanese Knives in Australia


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    When people choose a Japanese knife, the conversation often begins with shape, appearance or price. But sooner or later, steel becomes part of the decision. VG10 vs Ginsan is an especially interesting comparison because both are stainless Japanese knife steels, yet they appeal to buyers for slightly different reasons.

    Since starting Asaoya Yaichi and showing our knives to people in Australia, I have noticed something interesting. When I visit knife shops and introduce our range, Ginsan often attracts attention. I cannot say from my experience alone that Ginsan is more popular than VG10 across Australia, but the reaction has certainly made me curious about why knowledgeable knife buyers seem interested in it.

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

    VG10 vs Ginsan: Why Ginsan Gets Attention


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    Ginsan, also known as Silver #3 or Gin-3, is a Japanese stainless steel known for combining corrosion resistance with the ability to take a very fine edge. It is often appreciated by people who want some characteristics associated with traditional Japanese carbon steels without the same level of concern about rust.

    I need to make one thing clear: I have not personally used a Ginsan knife extensively in a professional kitchen, so I will not pretend to give you a long-term chef’s review of the steel.

    What I can talk about is what I see.

    The Ginsan knives we carry through Ishizuchi have a beautiful Nashiji finish. They feel substantial, traditional and unmistakably Japanese. I have also been told by our contact at Ishizuchi that they are particular about the quality of the Ginsan used for this series.

    What exactly defines “good Ginsan” involves more than simply the steel name. Heat treatment, forging, grinding and blade geometry can all influence the finished knife.

    👉 INTERNAL LINK: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    VG10 vs Ginsan Is Also About the Knife, Not Just the Steel


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    This is something I think buyers sometimes overlook.

    A knife is not simply a piece of VG10 or Ginsan. The steel is only part of the finished product.

    Our Ginsan range currently includes Santoku, Gyuto, Petty and Nakiri. Because they share the same Nashiji aesthetic, seeing several of them together makes you want to build a matching set.

    Personally, though, I would change one thing.

    Instead of the Santoku, I would love to have a Sujihiki in the same series. For the way I work as a professional chef, a Ginsan Gyuto, Petty, Nakiri and Sujihiki would make an extremely attractive and practical set.

    That is simply my preference after more than 25 years in professional kitchens, rather than a rule about what everyone should own.

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

    VG10 vs Ginsan: My Real Experience With VG10


    Ishizuchi Kanamono Manufactory 

    This is where my perspective changes because VG10 is a steel I actually use.

    Our VG10 collection at Asaoya Yaichi currently includes Gyuto, Santoku and Petty knives with distinctive green handles. The blades have a Damascus finish, giving them a modern appearance while still retaining the character of a Japanese knife.

    They also look excellent together as a set.

    In fact, we have already sold one of the VG10 Petty knives. It was only one knife, but as someone building a small Japanese knife business in Australia, seeing that first knife from the series sell genuinely made me happy.

    👉 INTERNAL LINK: Add your article about whether an expensive Japanese knife is really worth it here.

    My everyday experience with VG10 has also been very positive.

    With proper sharpening and maintenance, I can get my VG10 extremely sharp. I use VG10 regularly in a professional kitchen, and with normal care I have personally never had a problem with rust.

    Of course, stainless does not mean maintenance-free. I still believe a good knife should be washed, dried and looked after properly.

    We also carry a VG10 Sujihiki from a different series, so customers who prefer a slicing knife still have that option.

    Which Should You Choose After Comparing VG10 vs Ginsan?


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

    I do not think VG10 vs Ginsan needs a simple winner.

    Ginsan interests me because of the reaction I have seen from knife people in Australia, its traditional Nashiji appearance and its reputation for taking a fine edge while remaining stainless.

    VG10 interests me for a different reason: I already trust it.

    I have used it, sharpened it and worked with it in a real professional kitchen. Properly maintained, it can become extremely sharp while remaining practical for everyday work.

    👉 INTERNAL LINK: Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    Perhaps that is the most useful way to look at VG10 vs Ginsan.

    Ginsan is the steel I am increasingly interested in learning more about.

    VG10 is the steel I already know I can depend on.

    And sometimes choosing a Japanese knife is not about finding the steel that wins on paper. It is about finding the knife that makes you want to pick it up, sharpen it, use it and keep it for years.

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

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

    Ishizuchi Kanamono Manufactory

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

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

    But what if I could keep only one?

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

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

    That is what I would want from my only knife.

    Why I Would Choose a 180mm Japanese Knife for Chefs


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

    The Kiritsuke Tip Changes What One Knife Can Do


    165mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

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

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

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

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

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

    Can This Japanese Knife for Chefs Handle Sashimi?

    Asaoya Yaichi

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

    However, again, we are choosing only one knife.

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

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

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

    Why the Pointed Tip Also Works Well With Meat

    The same characteristic becomes useful when preparing meat.

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

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

    This is exactly why choosing one knife changes the decision.

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

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

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

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

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

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

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

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

    My One Japanese Knife After 25 Years as a Chef

    Ishizuchi Kurouchi Kurisuke

    So my choice is simple: a 180mm Kiritsuke.

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

    Would it always be the perfect knife?

    No.

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

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

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

    It’s the one that lets you keep cooking.

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  • Japanese Knife Memorial: 5 Powerful Traditions Behind Saying Goodbye to a Knife

    Japanese Knife Memorial: 5 Powerful Traditions Behind Saying Goodbye to a Knife

    Ishizuchi Kanamono Manufactory

    In Japan, a Japanese knife memorial may sound unusual to someone hearing about it for the first time. Why would anyone hold a memorial for a kitchen knife?

    But after more than 25 years working as a professional chef, the idea does not feel strange to me at all.

    I have thrown away knives that had reached the end of their working lives. However, I never felt comfortable simply putting a knife that had worked beside me for years straight into the rubbish. Before disposing of one, I would purify it with salt and say goodbye with a feeling of gratitude.

    I did not think of this as anything particularly special. It simply felt like the right thing to do.

    Later, when you look deeper into Japanese knife culture, you discover that this feeling has existed in Japan for generations.

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

    1. What Is a Japanese Knife Memorial?

    Asaoya Yaichi

    A Japanese knife memorial, or hōchō kuyō (包丁供養), is a way of showing gratitude to knives that have finished their working lives.

    Japan has a long tradition of treating tools with respect. A knife may begin as steel forged and shaped by a craftsman, but after years in a kitchen, it carries something else: memories.

    For a professional chef, a knife may have prepared thousands of meals. It may have broken down countless fish, sliced vegetables every morning, or been sharpened hundreds of times.

    Eventually, even a good knife reaches the end.

    In Japan, that does not always mean simply throwing it away.

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

    2. Japanese Knife Memorial Traditions at Shrines


    Photo: KENPEI / Wikimedia Commons / CC BY-SA 3.0

    One fascinating example can be found at Yasaka Shrine in Kyoto. Within the shrine grounds is Hamono Jinja (刃物神社), or the Knife Shrine, dedicated to Ame-no-Mahitotsu-no-Kami, a deity associated with metalworking. The shrine officially lists hamono kuyō—memorial rites for blades—as one of its blessings.

    There are also monuments specifically dedicated to kitchen knives.

    At Kochi Hachimangu in Kochi, there is a Hōchō-zuka (包丁塚), or Knife Memorial. The shrine explains that it was established to honour the spirit of knives, described as essential tools of cooks, and accepts old knives for memorial purposes.

    For me, the connection to Kochi is especially interesting because Kochi is also home to the long tradition of Tosa blades.

    👉 INTERNAL LINK: Tosa Knives and Kurouchi — Why Is the Black Finish So Common?

    3. A Japanese Knife Memorial Is About More Than the Knife


    禁樹なずな / Wikimedia Commons / CC BY-SA 4.0

    At Akasaka Hikawa Shrine in Tokyo, another Hōchō-zuka offers an even deeper meaning.

    The memorial was established in 1974. According to the shrine, used knives from chefs are placed there not only to express gratitude for the service of the knives, but also to honour the animals and fish that were prepared with them.

    A memorial ceremony is still held there each year.

    That idea resonates strongly with me as a chef.

    A knife connects many things: the craftsman who made it, the chef who uses it, the ingredients being prepared, and ultimately the person who eats the food.

    Perhaps that is why a knife can become much more personal than an ordinary kitchen tool.

    👉 INTERNAL LINK: Japanese Knife Regions | Does Where a Knife Comes From Really Matter?

    4. Why I Used Salt Before Saying Goodbye

    Long before thinking seriously about Japanese knife memorial traditions, I already had my own small ritual.

    When I had to dispose of a knife, I purified it with salt first.

    I cannot say that every Japanese chef does this, nor would I describe my own practice as a formal religious ceremony. It was simply my personal way of saying:

    “Thank you. You worked hard.”

    After spending years cooking professionally, throwing a well-used knife directly into the rubbish somehow felt wrong.

    Maybe it is because I knew how many hours that knife had spent in my hand.

    5. What Japanese Knife Memorial Culture Taught Me

    The more I learn about Japanese knives, the more I realise that their value is not only found in steel type, hardness, sharpness or price.

    There is also a relationship between a person and a tool.

    A handmade knife begins with a craftsman. It is sharpened, maintained, sometimes repaired, and gradually changes shape through years of use.

    No two working lives are exactly the same.

    👉 INTERNAL LINK: Handmade Japanese Knives | 7 Reasons No Two Are the Same

    Perhaps a Japanese knife memorial represents the final chapter of that relationship.

    You do not need to believe that a knife literally has a spirit to understand the sentiment behind it. If a tool has helped you work for ten, twenty or even forty years, saying “thank you” before letting it go seems surprisingly natural.

    For me, this is another small but beautiful part of Japanese knife culture.

    A good knife is not simply something we buy, use and replace.

    We sharpen it. We care for it. We work with it.

    And one day, when its work is finally finished, perhaps it deserves a proper goodbye.

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  • Best Japanese Knife to Buy in Japan: 7 Reasons Santoku Wins

    Best Japanese Knife to Buy in Japan: 7 Reasons Santoku Wins

    Kappabashi

    If you are travelling to Japan and love cooking, bringing home a Japanese kitchen knife can be much more meaningful than buying a typical souvenir. But with Gyuto, Santoku, Nakiri, Deba, Yanagiba and many other styles in front of you, which one should you choose?

    When people ask about the best Japanese knife to buy in Japan, I think the Santoku deserves serious consideration.

    I have worked as a professional chef for more than 25 years in Japan and Australia, and there is also something interesting I learned through the knife business. A sales representative from Ishizuchi Kanamono Seisakusho, the supplier I work with in Japan, once told me that many customers choose Santoku knives.

    That is also one reason why I stock relatively more Santoku knives at Asaoya Yaichi.

    Looking for an authentic Japanese knife in Australia?
    Explore our collection of Japanese knives selected directly from Japan.

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    But why Santoku?

    The more I think about it as both a chef and a knife seller, the more the answer makes sense.

    Best Japanese Knife to Buy in Japan? Start With Versatility


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

    The word “Santoku” is commonly associated with three virtues or three uses: meat, fish and vegetables.

    That already explains much of its appeal.

    A traditional Yanagiba is wonderful for slicing sashimi. A Deba is designed for working with fish. A Nakiri is excellent for vegetables. These knives have strong individual identities, but their specialised nature may not suit someone who simply wants one Japanese knife for everyday cooking.

    A Santoku sits comfortably in the middle.

    You can prepare vegetables, portion meat, slice boneless fish and handle most normal kitchen preparation with the same knife.

    For someone buying only one knife in Japan, that versatility matters.

    👉 INTERNAL LINK: Read “Japanese Knife Names” here.

    The Size Makes Sense in a Home Kitchen


    180mm Santoku SG2 Rosewood Octagonal Handle

    Another important reason is blade length.

    Santoku knives are commonly around 165–180mm. That makes them noticeably more compact than many Gyuto knives and much shorter than traditional Yanagiba.

    For a professional chef working on a large cutting board, a 210mm or 240mm Gyuto may feel completely normal. At home, however, the extra length is not always necessary.

    A Santoku gives you enough blade for most ingredients without dominating a smaller cutting board.

    At Asaoya Yaichi, we stock a selection of 180mm Santoku knives because I believe this size offers a great balance — compact and comfortable enough for everyday home cooking, while still being practical and versatile enough for professional chefs.

    This is one reason I believe the Santoku works particularly well as the best Japanese knife to buy in Japan for someone who plans to actually use their souvenir rather than simply display it.

    Familiar Enough for Beginners


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

    Many traditional Japanese knives are single bevel. They are fascinating tools, but they require a little more knowledge in both use and sharpening.

    Most Santoku knives are double bevel, making the transition much easier for someone accustomed to ordinary Western kitchen knives.

    That matters when buying a first Japanese knife.

    A beautiful knife is not particularly useful if the owner is afraid to use or sharpen it.

    👉 INTERNAL LINK: Read “Single vs Double Bevel Japanese Knives” here.

    Why I Stock More Santoku Knives

    Ishizuchi Kanamono Manufactory

    My decision to stock more Santoku knives at Asaoya Yaichi was not based purely on online trends.

    As mentioned earlier, a sales representative at Ishizuchi Kanamono Seisakusho told me that many people buying knives choose Santoku.

    That stayed in my mind.

    After more than 25 years in professional kitchens, I could understand why. It is simply a very practical shape for everyday cooking.

    So when selecting knives for Australia, I naturally included more Santoku options.

    I am not saying everyone should buy a Santoku. Someone who regularly breaks down fish may prefer a Deba. Someone slicing sashimi may want a Yanagiba. A chef comfortable with longer blades may prefer a Gyuto.

    The right knife always depends on the person using it and what they actually cook.

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

    Best Japanese Knife to Buy in Japan Can Still Feel Japanese


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    There is another side to this question: emotion.

    When someone buys a knife while travelling through Japan, they may want more than functionality. They may want something that reminds them of Japan when they return home.

    This is where finishes such as Kurouchi become interesting.

    I recently showed Kurouchi knives to a café owner here in Australia. His reaction was that this was the kind of Japanese-looking knife he wanted to display.

    That reminded me that overseas customers sometimes see Japanese knives differently from Japanese customers.

    A Santoku with a traditional Japanese handle, hand-forged character or Kurouchi finish can combine two things beautifully: everyday practicality and a distinctly Japanese appearance.

    👉 INTERNAL LINK: Read “Tosa Knives and Kurouchi — Why Is This Finish So Common?” here.

    The Story Behind the Knife Matters Too


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    There are famous knife-producing regions throughout Japan, including Sakai, Seki, Echizen and Tosa. Each developed its own history and relationship with blade making.

    For me, this is part of what makes buying a Japanese knife special.

    You are not simply choosing steel and blade length. You can also discover where it came from, how it was made and why that particular style developed.

    That story can turn a kitchen tool into something you keep and use for decades.

    👉 INTERNAL LINK: Read “Knife Regions of Japan — Do Origins Really Matter?” here.

    My Answer After 25 Years in Kitchens


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    So, what is the best Japanese knife to buy in Japan?

    There is no single knife that is perfect for everyone.

    But if you are looking for one Japanese knife to take home, especially for everyday household cooking, I believe a Santoku is one of the safest and most practical choices.

    It is compact without being too small, versatile without being boring, beginner-friendly while still being used by professionals, and unmistakably connected to Japanese kitchen culture.

    Perhaps that is why so many people choose one.

    Sometimes the best souvenir is not something you put on a shelf.

    It is something you use every day — and every time you pick it up, it reminds you where it came from.

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

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

    Ishizuchi Kanamono Manufactory

    There is a Japanese expression I have always liked: 一期一会 — Ichigo Ichie.

    It means something like “one time, one meeting” — the idea that an encounter may happen only once, so we should value it while it is in front of us.

    Recently, I have started to think that this expression fits handmade Japanese knives surprisingly well.

    With mass-produced products, we often assume that if something sells out, another one will arrive soon. But handmade Japanese knives do not always work like that. The knife you see today may be gone tomorrow, and the same knife may not appear again for years.

    Handmade Japanese Knives Are Not Always Continuously Produced

    Asaoya Yaichi

    A salesperson from Ishizuchi Hardware Manufacturing once told me something interesting about the working habits of traditional Japanese blacksmiths.

    A blacksmith may concentrate on making several particular types of knives for a period of time. Once enough stock has been produced, they move on to making something different.

    They are not necessarily producing every model continuously throughout the year.

    That means when the remaining stock of one particular knife is gone, another batch may not simply arrive next month. According to what I was told, sometimes it can take four or five years before the same type is produced again.

    For me, this is one of the fascinating differences between handmade Japanese knives and ordinary factory-made products.

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

    The price may change too. Materials, production costs and the circumstances surrounding craftspeople change over time. Even if the same knife eventually returns, there is no guarantee it will return at the same price.

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

    One Handmade Japanese Knife That Took Two Years


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

    In my previous article, I talked about an expensive Japanese knife owned by one of my colleagues.

    There is another side to that story.

    He ordered the knife while visiting Japan. From placing the order to the knife finally being completed took around a year and a half.

    Because it was such an expensive knife, he did not want to risk sending it internationally. Instead, he waited until a friend was travelling from Japan to Australia and asked them to bring it over.

    By the time he actually held his knife in Australia, almost two years had passed since he ordered it.

    Two years for one knife may sound extraordinary, but handmade craftsmanship operates on a very different timeline from ordinary retail.

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

    Handmade Japanese Knives and My E-Scooter Mistake

    Valk

    Strangely enough, I learned a similar lesson from something completely unrelated to knives.

    My old E-scooter had broken, and I needed another one for commuting. While I was on holiday, I found one I really wanted. Better still, it was on sale.

    But I hesitated.

    “Maybe I’ll wait a little longer.”

    Then it sold out.

    Fuel prices were rising sharply at the time, and I wondered whether more people were considering electric transport to save money on petrol. Whatever the reason, the scooter I wanted was suddenly unavailable.

    I was still on holiday, so I decided to wait for it to return.

    Eventually, it did.

    Except now it was about $200 more expensive.

    Work was about to start again and I needed it for commuting, so I had little choice. I bought it.

    Then, sometime later, I checked the price again.

    It had dropped by around $100.

    Somehow, I had managed to buy it at almost the worst possible time.

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

    Handmade Japanese Knives and the Meaning of 一期一会

    Asaoya Yaichi products

    I am not saying you should panic and buy a knife simply because you are afraid it might disappear.

    That is not the point.

    But if you find one of those handmade Japanese knives that makes you stop and think, “This is the one,” and you genuinely feel comfortable with the price in front of you, personally, I would not wait too long hoping for something better.

    Maybe it will still be there next month.

    Maybe the price will drop.

    But perhaps it will sell out, and the next production could be years away. When it finally returns, the price may be different too.

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

    That uncertainty is part of what makes handmade Japanese knives interesting to me. Behind each knife are blacksmiths, sharpeners, wholesalers and generations of regional craftsmanship. They are not simply identical objects flowing endlessly from a production line.

    At Asaoya Yaichi, prices and availability may change over time, and from time to time there may be seasonal offers too.

    So if a knife catches your eye, keep an eye on our website.

    But if you find one that makes you think, “This is the one,” and you are happy with the price in front of you, I personally wouldn’t wait too long hoping for a better deal.

    Because there is no guarantee that the same knife will still be there when you come back.

    一期一会 — Ichigo Ichie.

    Sometimes the right knife, at the right price, at the right moment really can be a once-in-a-lifetime encounter.

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  • Tosa Knives and Kurouchi — Why the Black Finish Became So Common

    Tosa Knives and Kurouchi — Why the Black Finish Became So Common

    Ishizuchi Kanamono Manufactory

    Tosa Knives are often easy to recognise. Among polished Japanese knives, Damascus patterns and mirror finishes, many traditional Tosa knives have a much rougher appearance: a dark, almost black surface left above the cutting edge.

    This finish is called Kurouchi (黒打ち).

    Today, Kurouchi has become something many people associate with traditional Japanese knives. But while researching the history of Tosa Knives, I became curious about a more specific question: why does Kurouchi seem to fit Tosa knives so naturally?

    The answer is not as simple as I first expected.

    Tosa Knives Began as Tools for Working People


    From Agricultural Tools to Kitchen Knives

    To understand Kurouchi, we first need to understand where Tosa Knives came from.

    Kochi Prefecture has one of Japan’s strongest historical connections with forestry. Surrounded by mountains and forests, the region developed a long tradition of producing tools for agriculture and forestry.

    Tosa blacksmiths were not historically making only kitchen knives. They produced sickles, hatchets, saws and many other cutting tools required by farmers and forestry workers.

    According to Kochi City, records from the Chosokabe land survey of 1590 indicate that there were 399 blacksmiths in the region. Demand for agricultural and forestry blades later increased during the Edo period as these industries developed.

    These were working tools.

    They needed to cut well, survive hard use and remain practical.

    👉 INTERNAL LINK: Link here to “The History of Tosa Knives”

    That practical background is important when looking at the appearance of traditional Tosa blades.

    Tosa Knives and the Tradition of Free Forging

    One of the defining characteristics of Tosa cutlery is a technique known as Jiyu Tanzo (自由鍛造), or free forging.

    Rather than simply cutting a standard shape from sheet steel, Tosa blacksmiths traditionally forged blades according to their intended purpose. Different regions, working conditions and users could require different dimensions and shapes.

    Kochi Prefecture still describes this free-forging tradition as one of the defining characteristics of Tosa cutlery.

    In other words, the blade begins with its purpose.

    Its shape follows what the user needs.

    That philosophy helps explain why the sometimes rugged appearance of traditional Tosa Knives does not feel out of place. These blades developed from a culture where function mattered enormously.

    👉 INTERNAL LINK: Link here to “What Makes Tosa Knives Different from Other Japanese Knives”

    What Is Kurouchi on Tosa Knives?


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

    Kurouchi literally refers to the dark finish left on part of a forged blade.

    During forging and heat treatment, a dark oxide scale forms on the steel. Instead of polishing the entire surface until it becomes bright and uniform, part of that dark surface is left visible while the cutting area is ground and sharpened.

    The result is the familiar contrast between the dark upper blade and the exposed steel closer to the edge.

    It looks rustic because, in a sense, it is.

    Kurouchi is not Damascus decoration painted onto a blade. The dark appearance comes from the blade-making process itself.

    👉 INTERNAL LINK: Link here to “Kurouchi Japanese Knives — What I Learned After Removing It”

    Why Did Kurouchi Become So Common on Tosa Knives?

    This is where I think we need to be careful.

    I could not find a reliable historical source that simply states: “Kurouchi became common in Tosa because of this one reason.”

    So I do not want to invent a history just because it makes a good story.

    What we can establish is that Tosa cutlery developed strongly alongside agriculture and forestry, that practical working blades were extremely important to the region, and that free forging became a defining part of its manufacturing culture.

    From that background, leaving part of the forged surface unpolished makes practical sense. It avoids the need to polish every part of a working blade purely for appearance while retaining the unmistakable character of forging.

    That does not prove that Kurouchi originated in Tosa.

    It almost certainly should not be described that way.

    But it does help explain why Kurouchi and Tosa Knives feel so naturally connected.

    👉 INTERNAL LINK: Link here to “Handmade Japanese Knives — Why No Two Are Exactly the Same”

    From Practical Finish to Japanese Character


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    Something interesting happened to me today here in Australia.

    I visited a café to show the owner some of our knives. When he saw one of the Kurouchi knives, he told me:

    “I want to have this kind of Japanese-looking knife.”

    That comment stayed with me.

    A finish that historically makes perfect sense on a practical forged tool now communicates something completely different on the other side of the world.

    It communicates Japan.

    The uneven black surface, the visible contrast with the sharpened steel and the slightly rugged appearance tell a story before anyone even uses the knife.

    For me, that is part of what makes Tosa Knives fascinating.

    👉 INTERNAL LINK: 壮大 Sōdai | The Knife That Stops People Before They Even Pick It Up

    Tosa Knives: Kurouchi Feels at Home in Tosa


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I cannot say that Kurouchi was invented in Tosa, nor can I point to a single historical event that explains exactly why it became so strongly associated with Tosa blades.

    But perhaps that is not the most important point.

    Tosa cutlery grew from forests, farms, blacksmiths and people who needed reliable tools. Its tradition of free forging placed purpose before perfect uniformity.

    Kurouchi fits that philosophy remarkably well.

    What was once simply a practical way to finish a forged blade has also become part of the visual character that people around the world now recognise as distinctly Japanese.

    And today, standing in a café in Australia and hearing someone say, “This is the kind of Japanese knife I want,” I was reminded that the old character of Tosa still has the power to speak for itself.

    👉 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.

  • 産地 | Tosa Knives vs Other Japanese Knives — Does the Region Really Matter?

    産地 | Tosa Knives vs Other Japanese Knives — Does the Region Really Matter?


    Ishizuchi Kanamono Manufactory 

    When people talk about Japanese knives, the region where a knife was made often becomes part of the conversation. Sakai, Echizen, Sanjo and Tosa all have long histories of blade making, and each region has developed its own identity.

    But how much does the region really matter when choosing a knife?

    I sell Tosa Knives, so naturally I have a strong connection with Tosa and its knife-making culture. But if I’m being truthful, for most of my more than 25 years working as a chef, I didn’t think very much about where my knives were made.

    I chose knives because I needed them for a job.

    And even today, after becoming a knife seller, I sometimes see a knife made somewhere other than Tosa and simply think, “That looks cool.”

    Perhaps that is exactly what makes Japanese knives so interesting.

    Tosa Knives and Japan’s Different Knife-Making Regions

    Japanese Knife Regions

    Japanese knives do not come from one single tradition. Different regions developed their blade-making industries through different histories, local industries and demands.

    Sakai became particularly famous for traditional Japanese kitchen knives and its division of specialised work between forging, sharpening and handle fitting. Echizen developed its own distinctive blade-making tradition, while Sanjo became known for a broader culture of metalworking and forged tools.

    Tosa also followed its own path.

    Surrounded by mountains and historically connected to forestry, agriculture and practical tools, Tosa developed a strong culture of forged blades designed to work.

    That background is one reason I find Tosa Knives fascinating. There is often something practical and straightforward about them. They can show the marks and character of handmade production rather than trying to hide every sign of the process.

    👉 INTERNAL LINK: Read our story about the history of Tosa knives and how the tradition developed.

    Does the Region Decide Which Japanese Knife Is Better?


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    I don’t think it does.

    There are people who care deeply about where their knives come from. Some may specifically want a knife from Sakai. Others may love Echizen knives, Sanjo craftsmanship or Tosa Knives.

    There is nothing wrong with that.

    Other people choose according to purpose. They may prefer one type of knife for sashimi, another for vegetables and something completely different for everyday preparation.

    That is something I understand very well as a chef.

    Steel also changes the experience. Carbon steels such as Aogami can feel completely different from stainless steels such as Ginsan, VG10 or powder metallurgy steels such as SG2.

    👉 INTERNAL LINK: Learn more about Aogami and Shirogami Japanese knife steels.

    👉 INTERNAL LINK: Read our deeper look at Ginsan steel and why chefs choose it.

    👉 INTERNAL LINK: Discover the story and characteristics of VG10 Japanese knife steel.

    The region matters, but it is only one part of the knife.

    Selling Tosa Knives Has Changed How I See People Choosing Knives

    Kurouchi

    One of the most interesting things I have learned since I started selling Tosa Knives is how difficult it is to predict what someone will like.

    When I visit people and show them knives, some show almost no interest in Tosa at all.

    Others immediately become curious.

    Sometimes I look at someone and think, “This is probably the knife they’re going to choose.”

    Then they pick something completely different.

    Maybe they like the handle. Maybe they prefer the blade shape. Maybe the weight feels right. Sometimes there probably isn’t even a logical explanation.

    They simply like that knife.

    👉 INTERNAL LINK: Read why no two handmade Japanese knives are exactly the same.

    Tosa Knives Are My Business — But They Don’t Have to Be Everyone’s Favourite

    Of course, I want people to discover Tosa Knives.

    I work directly with people in Tosa because I respect the craftsmanship, history and practical character behind these knives, and I want more people in Australia to know about them.

    But I don’t believe I need to say that every Tosa knife is automatically better than every knife made somewhere else in Japan.

    There are incredible knives being made across Japan.

    And I still see knives from other regions and think they are beautiful.

    For me, appreciating another knife doesn’t make Tosa any less special.

    It makes Japanese knife culture more interesting.

    Maybe the Most Important Choice Isn’t the Region

    So, are Tosa Knives better than knives from Sakai, Echizen, Sanjo or somewhere else?

    I don’t think that is the question I want to answer.

    Choosing a knife is personal.

    Since becoming a knife seller, that has become clearer to me every time someone chooses a knife I didn’t expect them to choose.

    Maybe my job isn’t to convince everyone that Tosa is the best knife-making region in Japan.

    If wonderful knives are being made all across Japan, then perhaps my challenge is something different.

    I want to become the kind of person someone thinks:

    “I want to buy my knife from him.”

    I’m still a chef, and I’m still learning as a knife seller.

    I sell Tosa Knives because I genuinely believe in them. I want to share their history, their craftsmanship and the people behind them with Australia.

    But ultimately, I hope people choose the knife that makes them want to pick it up and cook.

    And if one day that knife happens to be a Tosa knife from Asaoya Yaichi, I’ll be very happy.

    👉 Explore more:
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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.

  • 流通 | Tosa Knife History: 5 Surprising Ways Tosa Blades Spread Across Japan

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

    Ishizuchi Kanamono Manufactory

    When I started looking deeper into Tosa knife history, I became curious about something I had never really thought about before.

    We often talk about how Tosa blades were forged, the blacksmiths who made them, and the traditions that survived for hundreds of years. But after researching the history of Tosa knives recently, another simple question came to mind:

    How did these blades actually get from the blacksmiths of Tosa into the hands of people elsewhere in Japan?

    I sell Tosa knives in Australia today, yet I honestly did not know much about how Tosa blades were distributed in the past. So, as with many of the subjects on this blog, I decided to look it up.

    Tosa Knife History Started With More Than Kitchen Knives


    Japanese nata (traditional Japanese forestry blade)

    One thing that becomes clear when researching Tosa knife history is that we should not imagine Tosa as simply a historical kitchen-knife production area.

    Kochi Prefecture, historically known as Tosa Province, has long been closely connected with forestry. Its warm, rainy climate supported extensive forests, and timber became an important resource.

    Working in those forests required cutting tools.

    Axes, hatchets, sickles and saws were essential working tools, and the demand for agricultural and forestry blades helped Tosa’s blacksmithing industry develop. During the early Edo period, policies encouraging forestry and the development of new farmland increased this demand significantly.

    In other words, these blades were not originally objects made to sit beautifully in a display case. They were tools made to work.

    👉 INTERNAL LINK: Link here to “Tosa Knife History — From Samurai Era to Modern Tosa Knives”

    The Forests Helped Tosa Blades Travel

    This was the part I found particularly interesting.

    Tosa’s blade industry developed alongside its timber industry. One example is the Tosa saw. Historical information from the Tosa Cutlery Distribution Center explains that Tosa saw production developed around Kataji, an area along the Monobe River that served as a gathering point for timber.

    So there was a natural relationship between the forests, the workers, the movement of timber and the tools required to work with it.

    As Tosa’s forestry culture developed, its blades gained a reputation as practical working tools.

    Some accounts also describe forestry workers carrying Tosa-made tools when travelling to work in other regions. Other workers saw and used these blades, helping their reputation spread beyond Kochi.

    That is very different from modern marketing.

    There was no Instagram, online advertising or SEO. A tool could build its reputation simply because someone used it every day and trusted it.

    👉 INTERNAL LINK: Link here to “Kurouchi Japanese Knives — The Traditional Black Finish”

    Tosa Knife History and the Growth of Distribution


    A Traditional Tosa Blade Merchant

    By the Meiji period, the distribution story becomes clearer.

    Historical accounts of the Tosa blade industry indicate that around 1887, sales routes had expanded beyond the local area. They later spread throughout Shikoku and into the Chugoku region of western Honshu.

    As this happened, wholesalers dealing in forged blades began to develop, creating a more organised distribution system.

    I found this fascinating because it shows a transition.

    A blade could begin in a small workshop, pass through merchants and wholesalers, and eventually reach users far beyond the place where it had been forged.

    The blacksmith did not necessarily need to travel across Japan himself. A distribution network was beginning to connect regional craftsmanship with a much larger market.

    👉 INTERNAL LINK: Link here to “Handmade Japanese Knives — Why No Two Are Exactly the Same”

    Tosa Knife History Was Built Around Practical Tools

    The more I read about Tosa knife history, the more I feel that practicality is one of the keys to understanding Tosa blades.

    Their reputation was not created only by beautiful craftsmanship.

    These were blades expected to cut wood, clear land, harvest crops and perform demanding everyday work. Kitchen knives later became an important part of the tradition, but they belong to a much broader culture of forged working tools.

    Perhaps that is one reason I personally find Tosa knives so appealing.

    They can be beautiful, but they were never supposed to be beautiful only.

    👉 INTERNAL LINK: Link here to “Japanese Knife Finishes — What I Learned After 25 Years as a Chef”

    From Tosa to Australia


    A real koala spotted by Asaoya Yaichi 🐨

    And this is where researching the past made me think about what I am doing today.

    Hundreds of years ago, Tosa blacksmiths made blades for people working in the forests, farms and kitchens of Japan. Over time, those blades travelled farther through workers, merchants and developing distribution networks.

    Today, the distance is much greater.

    I work directly with Ishizuchi Kanamono Seisakusho and bring handcrafted Tosa knives from Japan to Australia.

    Of course, modern shipping and online stores make distribution completely different. But when I look at the bigger picture, perhaps the basic idea has not changed as much as I expected.

    A blacksmith makes a tool.

    Someone believes in that tool.

    And then someone carries it to the next person who will use it.

    I did not know much about this side of Tosa knife history before researching it. Now, every time I unpack a shipment of Tosa knives here in Australia, I think I may be participating in a very small continuation of a journey that began long before me.

    👉 INTERNAL LINK: Link here to “The True Value of Japanese Knives — Why a Good Knife Can Last for Decades”

    👉 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.

  • 土佐 Tosa | The Powerful History of Tosa Knives I Wanted to Know

    土佐 Tosa | The Powerful History of Tosa Knives I Wanted to Know

    When you work with something every day, sometimes you forget to ask where it actually came from.

    I sell Tosa knives in Australia, sourcing handcrafted Japanese knives directly from Shikoku, Japan. I have also spent more than 25 years working as a chef in Japan and Australia. I know how these knives feel in the hand, how they sharpen, and how they perform in a professional kitchen.

    But recently, I realised there was something I wanted to understand better.

    How did Tosa knives actually begin?

    I knew that Tosa had a long history of blacksmithing, but I wanted to look deeper into why this particular part of Japan became known for forged blades. What I found made me appreciate the history behind these knives even more.

    The History of Tosa Knives Goes Back Centuries

    Ishizuchi Kanamono Manufactory

    The story of Tosa knives is closely connected to the geography and working life of Kochi Prefecture, historically known as Tosa Province.

    Kochi is a mountainous region with extensive forests. For generations, forestry was an important part of life there, and people needed strong, dependable tools for cutting trees, clearing land and working in the mountains.

    That naturally created demand for forged tools such as axes, hatchets, sickles and saws.

    The history, however, goes back even further.

    Sword-making techniques are said to have reached Tosa during the Kamakura period. By 1590, the Chōsokabe Land Survey Records documented 399 blacksmiths in Tosa Province.

    That number surprised me.

    It shows that blacksmithing was already deeply established in the region more than 400 years ago.

    How Tosa Knives Grew With Forestry and Agriculture


    From Agricultural Tools to Tosa Knives

    The major development of Tosa forged blades came during the early Edo period.

    In 1621, reforms by the Tosa Domain encouraged the development of forestry and new agricultural land. As forestry and farming expanded, so did the need for reliable cutting tools.

    Blacksmiths responded to that demand.

    Over time, production increased and techniques improved. What began as tools essential for daily work gradually developed into what we now recognise as the tradition of Tosa Uchihamono, or Tosa forged blades.

    This is one thing I find particularly interesting about Tosa.

    The tradition was not created simply to make beautiful objects.

    These were working tools.

    They had to cut. They had to survive hard use. And they had to be practical enough for people who depended on them for their livelihood.

    👉 INTERNAL LINK: Read more about why handmade Japanese knives are never exactly the same

    Tosa Knives and the Tradition of Free Forging


    Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Another characteristic that caught my attention while researching Tosa knives was something known as jiyū tanzō, or “free forging.”

    Rather than relying entirely on fixed moulds, Tosa blacksmiths traditionally forged different shapes and sizes according to their intended purpose.

    That flexibility made sense in a region where people needed many different kinds of blades for forestry, agriculture and everyday life.

    Even today, you can see something of that character in handcrafted Japanese knives.

    Small differences in hammer marks, blade shape and finish are not necessarily imperfections. To me, they are reminders that a knife was made by human hands rather than simply coming from an automated production line.

    👉 INTERNAL LINK: Read more about Japanese knife finishes and what they really mean

    👉 INTERNAL LINK: Read more about Kurouchi Japanese knives and the traditional black finish

    From Traditional Tosa Blades to Modern Kitchen Knives


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

    Today, Tosa knives are known far beyond Kochi.

    In 1998, Tosa Uchihamono was officially designated as a Traditional Craft of Japan. The tradition includes not only kitchen knives but also axes, sickles, hatchets, saws and other working blades.

    Modern Japanese kitchen knives have naturally evolved as well.

    Today we can find traditional carbon steels such as Aogami alongside stainless steels and modern powder metallurgy steels. Handles, finishes and blade styles have changed to suit contemporary cooks, but the connection between Japanese knife making and traditional forging remains.

    👉 INTERNAL LINK: Learn more about Aogami and Shirogami steels

    👉 INTERNAL LINK: Read my guide to Ginsan steel and why I like it for kitchen knives

    For me, that combination is what makes the history of Tosa so interesting.

    It is not simply a tradition frozen in the past.

    It has continued to evolve.

    Why the History of Tosa Knives Matters to Me


    Wooden Box for Traditional Knives

    After looking into this history, I see the knives I work with a little differently.

    I started Asaoya Yaichi because I wanted to bring genuine handcrafted Japanese knives from Shikoku to Australia. As a chef, my first concern will always be practical: does the knife actually work well in a kitchen?

    But there is another side to it.

    Learning about Tosa knives reminded me that Japanese blades did not develop only as kitchen tools. Their history is connected to forestry, agriculture, sword-making knowledge and generations of blacksmiths adapting their skills to what people actually needed.

    That history does not automatically make every knife perfect.

    But I think understanding where these traditions came from gives us a better appreciation of why Japanese forged knives are the way they are today.

    Perhaps that is what I like most about the history of Tosa.

    These blades were never meant to exist only behind glass.

    They were made to be used.

    And more than 400 years later, that practical spirit can still be found in the Japanese forging traditions that continue across Shikoku today.

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

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

  • 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.

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

  • 探究 Tankyū | What Does VG10 Actually Mean?

    探究 Tankyū | What Does VG10 Actually Mean?


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    I had used VG10 Japanese knife steel for years before I ever stopped to ask a very simple question: what does VG10 actually mean?

    After more than 25 years working as a chef in Japan and Australia, I knew VG10 as a practical stainless steel used in many Japanese knives. I knew how it felt on the cutting board, how it responded to sharpening, and how convenient stainless steel could be in a busy kitchen. But if someone had asked me what the letters meant, why cobalt was in it, or exactly what made VG10 different from other stainless steels, I probably would not have had a very good answer.

    Since starting a Japanese knife business, I have found myself asking questions I never really thought about as a chef.

    So this time, I became curious about VG10 and decided to look into it.

    VG10 Japanese Knife Steel: What Does the Name Actually Mean?

    Ishizuchi Kanamono Manufactory

    One of the first things I discovered was that this apparently simple question was not quite as straightforward as I expected.

    VG10 is an original blade steel produced by Takefu Special Steel in Echizen, Fukui Prefecture, Japan. On the manufacturer’s Japanese website, the steel is identified as V金10 (VG10), or “V Kin 10.” Takefu also produces other steels in the same family, including VG1, VG2, VG5 and VG7.

    When I started searching for what the letters “VG” actually mean, I found several different explanations online. However, I could not find a clear statement on Takefu Special Steel’s official VG10 page defining the letters in the same way.

    What I could confirm was that VG10 is a Japanese stainless blade steel produced by Takefu Special Steel and officially identified in Japan as V金10 (VG10).

    In the end, I did not find a definitive answer to exactly what “VG” stands for from the manufacturer’s information I checked. That was also one of the things I learned by looking into it.

    👉 INTERNAL LINK: Japanese Knife Names — the article about where Japanese knife names come from

    What Is Actually Inside VG10 Japanese Knife Steel?

    V金10 (VG10)

    This was the part that made me realise how little I had thought about the steel itself.

    According to Takefu Special Steel, representative values for VG10 include approximately 1.00% carbon, 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt.

    I had heard the word “cobalt” many times before. But then I had another very simple question:

    What exactly is cobalt?

    Cobalt is a metallic chemical element, represented by the symbol Co. In VG10 Japanese knife steel, it forms part of an alloy containing several different elements, each contributing to the characteristics of the finished steel.

    Takefu explains that chromium, molybdenum and cobalt strengthen the steel matrix and help achieve high hardness and long-lasting cutting performance. Vanadium helps refine the microstructure, while chromium, molybdenum and vanadium contribute to hard carbides that improve wear resistance.

    Suddenly, a steel I had simply called “VG10” for years became much more interesting.

    👉 INTERNAL LINK: Hardness 硬度 — 7 Truths About HRC in Japanese Knives

    Why Is VG10 So Popular in Japanese Knives?


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

    On paper, VG10 has a combination of characteristics that makes a lot of sense for kitchen knives.

    Takefu Special Steel lists excellent corrosion resistance and sharpness among its qualities and says the steel is used not only for kitchen knives but also for general-purpose knives and machine blades. The manufacturer also describes VG10 as having good machinability and being relatively easy to sharpen.

    That combination is important in a real kitchen.

    A kitchen knife gets wet. It touches acidic ingredients. It gets sharpened repeatedly. In a professional kitchen, it may be used for hours during a single service.

    For many cooks, having good edge performance while avoiding some of the maintenance required by traditional carbon steel is an attractive balance.

    That helps me understand why VG10 Japanese knife steel has become such a familiar name in Japanese kitchen knives around the world.

    👉 INTERNAL LINK: Carbon Steel vs Stainless Steel — Japanese Knife Guide

    VG10 Japanese Knife Steel From a Chef’s Perspective

    Here I can look at VG10 from the perspective I know best: actually using knives.

    I have spent more than 25 years using knives, sharpening them and working with them in professional kitchens. From that experience, I can understand why VG10 became so popular.

    I have used both carbon steels and stainless steels over the years, and I do not believe the name of the steel alone determines whether a knife is good.

    Blade geometry, heat treatment, sharpening, construction and the person actually using the knife all make a difference.

    A well-made and properly sharpened VG10 knife can be an excellent professional tool.

    At the same time, two knives made from the same VG10 steel can still feel very different in the hand and on the cutting board. The steel is an important part of a knife, but it is only one part of the whole knife.

    That is something years in professional kitchens taught me long before I started looking into steel compositions.

    👉 INTERNAL LINK: Kireaji — the article about why sharpness is more than just steel

    Learning About VG10 After Years of Using It


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogan

    One thing I enjoy about running Asaoya Yaichi is that it has made me curious about knives all over again.

    For most of my career, I did not stand in a kitchen thinking about chromium percentages, vanadium or cobalt. I thought about whether my knife was sharp, whether it felt right, whether I could control it, and whether it could handle the work I needed it to do.

    Now I find myself asking why.

    Why is it called VG10?

    Why does it contain cobalt?

    Why do different steels feel different on the sharpening stones?

    Why can two knives made from supposedly similar materials feel different when you actually use them?

    Once I started looking into these questions, I found that one answer often led to another question.

    And perhaps that is one of the most interesting things about learning more about Japanese knives.

    👉 INTERNAL LINK: 真価 — the article about sharpening and bringing out the true potential of a Japanese knife

    Final Thoughts on VG10 Japanese Knife Steel

    VG10 Japanese knife steel was something I thought I understood simply because I had used it for years.

    But once I started looking into it, I discovered there was much more behind those three characters than I had ever considered.

    Learning about chromium, molybdenum, vanadium and cobalt does not change the experience I have gained from actually using knives. Instead, it gives me another way to understand and appreciate a tool I have spent most of my working life holding.

    For years, I looked at knives mainly through the eyes of a chef.

    Now, running Asaoya Yaichi has given me another reason to keep asking questions about them.

    Sometimes a very basic question can lead somewhere surprisingly interesting.

    And this time, it started with just three characters:

    VG10.

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

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


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    For more than 25 years as a chef in Japan and Australia, I have used many different Japanese knives. But when it came to Ginsan Japanese Knife steel, my knowledge was surprisingly simple: I knew Ginsan was stainless steel, and that was about it.

    Since starting Asaoya Yaichi, I have become much more curious about the steels behind the knives I use and sell. I recently looked deeper into Aogami and Shirogami, and this time I wanted to understand Ginsan.

    Why is it called Ginsan? Is it really stainless? Can it still rust? And why is it sometimes compared with carbon steel?

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

    What Is Ginsan Japanese Knife Steel?


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

    Ginsan is commonly known as Gingami No.3, or Silver Paper No.3. It is a Japanese stainless cutlery steel from the Yasugi Specialty Steel family.

    Just as Aogami means “Blue Paper” and Shirogami means “White Paper,” Gingami means “Silver Paper.” The names come from the identification system traditionally used for these different steels. Despite the name, it does not mean that silver is added to the blade.

    👉 INTERNAL LINK: Link here to the article about Aogami and Shirogami and why they are called Blue Paper and White Paper steels.

    Ginsan contains roughly 1% carbon and around 13–14% chromium. The chromium gives it significantly more corrosion resistance than traditional carbon steels such as Aogami and Shirogami.

    That makes Ginsan stainless steel.

    But stainless does not mean rust-proof.

    Does a Ginsan Japanese Knife Rust?


    Why Do Japanese Knives Rust So Easily? 

    Yes, it can.

    A Ginsan Japanese Knife is much more resistant to corrosion than a carbon steel knife, but water, salt or acidic food residue left on the blade for long periods can still cause problems.

    This distinction is important. “Stainless” is better understood as stain-resistant, rather than a guarantee that the knife can never rust.

    For a professional kitchen, however, that extra resistance can make a big difference. Fish, citrus, onions, tomatoes, salt and moisture are all part of everyday work.

    👉 INTERNAL LINK: Link here to the article about Japanese knife patina and how carbon steel changes through use.

    Ginsan gives you much more freedom from the constant maintenance required by carbon steel while still being designed as a serious cutlery steel.

    Why Ginsan Japanese Knife Steel Is Interesting


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

    This is where Ginsan became much more interesting to me.

    When people hear “stainless knife,” they may imagine an ordinary, relatively soft kitchen knife. Ginsan does not really fit that image.

    It can be hardened to levels suitable for high-quality Japanese knives and is also known for being relatively pleasant to sharpen compared with some highly alloyed stainless steels.

    As someone who has sharpened my own working knives for many years, this matters to me.

    Eventually, every knife needs sharpening. How the steel responds to the stone, how easily you can bring the edge back, and the edge you can create are more important in everyday work than simply reading specifications.

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

    Ginsan Japanese Knife vs Carbon Steel

    Carbon Steel

    I do not think this comparison should be about deciding which steel is “better.”

    Aogami, Shirogami and Ginsan each have different characteristics.

    Traditional carbon steels can take fantastic edges and can be very enjoyable to sharpen, but they demand more attention. They react to moisture and acidic ingredients, develop patina and can rust quickly if neglected.

    Ginsan offers another approach.

    It combines stainless corrosion resistance with some characteristics that people appreciate in traditional Japanese knife steels, particularly sharpness and sharpening response.

    That is probably why Ginsan is sometimes described as a stainless steel for people who like carbon steel.

    👉 INTERNAL LINK: Link here to the article comparing carbon steel and stainless steel Japanese knives.

    How Is Ginsan Different From VG10?

    VG10 stainless steels

    Both Ginsan and VG10 are stainless steels commonly used in quality Japanese knives, but their compositions are different.

    Ginsan has a relatively simple composition based mainly around carbon and chromium. VG10 is more highly alloyed and also contains elements such as molybdenum, vanadium and cobalt.

    That does not mean one is automatically better.

    I have used VG10 professionally and know how capable it can be. Ginsan simply offers a different balance.

    After more than 25 years working with knives, I believe the steel name alone cannot tell you how good a finished knife will be. Heat treatment, blade geometry, thickness, grinding and sharpening all matter.

    👉 INTERNAL LINK: Link here to the article about Japanese knife hardness and why HRC alone does not determine performance.

    That is why I am becoming less interested in asking, “What is the best steel?”

    A better question is, “What kind of knife works best for the person using it?”

    Is Ginsan Japanese Knife Steel Good for Chefs?

    Ishizuchi Kanamono Manufactory

    After learning more about it, I can understand why Ginsan is popular with both professional cooks and serious home users.

    Professional kitchens demand practicality. You may be cutting fish one minute, vegetables the next, washing your knife and immediately moving on to another job.

    A steel combining high cutting performance with good corrosion resistance makes a lot of sense in that environment.

    For home cooks, the same qualities can be attractive. Not everyone wants to worry about wiping a carbon steel blade immediately after cutting every ingredient.

    A Ginsan Japanese Knife offers the possibility of excellent sharpness with easier everyday maintenance.

    What I Learned About Ginsan


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    Before researching this article, my understanding was basically:

    Ginsan = stainless steel.

    That was about it.

    And after more than 25 years as a chef, I am perfectly comfortable admitting that.

    For most of my career, I cared more about whether a knife actually worked than memorising the chemical composition of its steel. I sharpened knives, used them and developed my preferences through experience.

    Starting Asaoya Yaichi has made me look deeper.

    I now understand why Ginsan occupies such an interesting position among Japanese knife steels. It provides corrosion resistance and easier maintenance while still offering the characteristics expected from a high-quality Japanese knife.

    But the biggest thing I keep learning is that the steel name is only the beginning.

    A Ginsan Japanese Knife can be excellent, but heat treatment, geometry, grinding, sharpening and the skill of the people making it ultimately determine what that steel becomes in your hand.

    And now, at least, when someone says “Ginsan,” I know a little more than simply:

    “Oh, that’s stainless steel.”

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

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

  • 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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  • Aogami and Shirogami | 7 Fascinating Things I Learned About Blue and White Paper Steel

    Aogami and Shirogami | 7 Fascinating Things I Learned About Blue and White Paper Steel


    Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Aogami and Shirogami are two traditional Japanese carbon steels that I only started learning about after entering the Japanese knife business.

    I have worked as a professional chef for more than 25 years, but I have a confession to make.

    Until I started selling Japanese knives, I didn’t even know what Aogami and Shirogami were.

    To be honest, I didn’t know there were so many different types of stainless steel either. VG10, Ginsan, SG2… I had used knives for years without paying much attention to what the steel was actually called.

    And even now, I’m still learning what makes each steel different.

    As a chef, I had always judged a knife in a much simpler way. Does it cut well? How does it feel in my hand? How does it feel on the whetstone? And does it work well for the job I need it to do?

    Then, after starting my knife business, I kept seeing the words Aogami and Shirogami.

    Blue Paper Steel. White Paper Steel.

    And one day I thought:

    Why blue? Why white?

    I honestly had no idea.

    So I decided to look it up.

    1. Why Are Aogami and Shirogami Called Blue and White Paper Steel?

    Ishizuchi Kanamono Manufactory

    The answer was much simpler than I expected.

    The steel itself is not blue or white.

    The names Aogami and Shirogami come from the coloured paper traditionally used to distinguish different grades of Yasugi Specialty Steel.

    “Ao” means blue in Japanese, while “Shiro” means white.

    That is why Aogami became known as Blue Paper Steel and Shirogami as White Paper Steel.

    After more than 25 years of using knives, I had never once wondered about this.

    Sometimes the simplest questions are the ones we forget to ask.

    2. So, What Exactly Is Shirogami?

    Once I understood the name, the next question was obvious.

    What is actually different about the steel?

    Shirogami is a high-purity carbon steel with tightly controlled impurities. Its relatively simple composition allows it to take a very fine edge, and it has a strong reputation for responding beautifully to whetstones.

    Of course, it is still carbon steel.

    That means moisture, acidic foods and poor maintenance can cause discolouration and eventually rust.

    It can also develop a natural patina through normal use.

    👉 INTERNAL LINK: Read more about Japanese knife patina:
    https://blog.asaoyayaichi.com.au/japanese-knife-patina/

    For someone used to stainless steel, this extra maintenance may seem inconvenient. For others, it is simply part of the character of a traditional carbon-steel knife.

    3. How Is Aogami Different from Shirogami?

    This is where things started getting more interesting for me.

    Aogami contains alloying elements such as chromium and tungsten in addition to carbon. These additions help increase wear resistance and edge retention.

    In simple terms, Aogami is designed to maintain its cutting edge well.

    The trade-off is that greater wear resistance can also mean more effort when sharpening compared with a simpler carbon steel such as Shirogami.

    Before starting a knife business, I never thought about knives in terms of chromium, tungsten or carbon percentages.

    I simply knew whether I liked using a knife or not.

    Learning about the steel has given me another way to understand some of those differences.

    4. Aogami #1, #2 and Aogami Super

    Then I discovered that Aogami itself was not just one steel.

    There is Aogami #1, Aogami #2 and Aogami Super.

    Very simply, the different grades have different carbon and alloy compositions. Aogami #1 has more carbon than #2, while Aogami Super uses additional alloying elements and is known for high hardness and excellent edge retention when properly heat treated.

    At first, it is tempting to think that a higher specification must automatically mean a better knife.

    But the more I learn about Japanese knives, the less I think that way.

    The steel is only one part of the story.

    Heat treatment, blade geometry, grinding, sharpening and the skill of the maker can all affect how the finished knife performs.

    👉 INTERNAL LINK: Read more about Japanese knife hardness and HRC:
    https://blog.asaoyayaichi.com.au/japanese-knife-hardness-hrc/

    5. Shirogami Also Has Different Grades

    Then, of course, I learned that Shirogami also comes in different grades.

    Shirogami #1, #2 and #3 have different carbon contents, with #1 containing more carbon than #2 and #3 containing less.

    Again, I don’t think this means we can simply rank them from “best” to “worst.”

    This is something I have come to understand since entering the knife business.

    Two handmade Japanese knives using the same steel can still feel very different.

    The maker, heat treatment, thickness, blade geometry, sharpening and even the intended purpose of the knife all matter.

    👉 INTERNAL LINK: Why no two handmade Japanese knives are exactly the same:
    https://blog.asaoyayaichi.com.au/handmade-japanese-knives/

    6. Is Aogami Better Than Shirogami?


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

    This was probably my biggest question when I first started learning about Aogami and Shirogami.

    Which one is better?

    After looking into it, I think that may be the wrong question.

    Aogami is well known for edge retention and wear resistance. Shirogami is famous for its sharpening response and ability to take a very refined edge.

    But a knife is something we actually use.

    How often do you sharpen? What ingredients do you cut? How do you use your knife? Do you enjoy sharpening? How much maintenance are you comfortable with?

    And most importantly, how does the knife actually feel when you use it?

    👉 INTERNAL LINK: Read more about Kireaji — the feeling of sharpness:
    https://blog.asaoyayaichi.com.au/japanese-knife-sharpness/

    Specifications can explain part of a knife, but they cannot completely describe the experience of using one.

    7. What I Learned About Aogami and Shirogami

    The biggest thing I learned while researching Aogami and Shirogami was not actually about carbon percentages or alloying elements.

    It was how much I still have to learn.

    I have spent more than 25 years using knives professionally, but that does not mean I spent 25 years studying knife steel.

    I was a chef.

    I picked up a knife, used it, sharpened it, washed it, dried it and went back to work.

    Only after starting my knife business did I begin paying much more attention to the steels behind the knives.

    👉 INTERNAL LINK: Read more about Japanese knife balance:
    https://blog.asaoyayaichi.com.au/japanese-knife-balance/

    And I actually enjoy discovering these things now.

    Aogami. Shirogami. VG10. Ginsan. SG2.

    Names that once meant very little to me are gradually starting to make more sense.

    This time, it started with an extremely simple question.

    Why blue? Why white?

    Now I know.

    But learning about Aogami and Shirogami also reminded me that steel specifications are only part of what makes a Japanese knife interesting.

    The maker matters. Heat treatment matters. Geometry matters. Sharpening matters.

    And finally, the person holding the knife matters.

    So I don’t think we need to decide that Aogami is simply better than Shirogami, or vice versa.

    They are different steels with different characteristics.

    And I’m still learning about both.

    Maybe that is part of the fun.

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  • Japanese Knife Names | 7 Fascinating Origins I Was Curious Enough to Look Up

    Japanese Knife Names | 7 Fascinating Origins I Was Curious Enough to Look Up

    Name

    After more than 25 years working as a chef in Japan and Australia, there are certain words I have used thousands of times without really thinking about them.

    Santoku. Gyuto. Deba. Yanagiba. Nakiri. Usuba. Sujihiki.

    They are simply Japanese knife names that become part of everyday language when you work in a kitchen.

    But recently, a very simple question crossed my mind:

    Why are these knives actually called that?

    I knew what they were designed to do. I knew how they felt in my hand and when I would choose one over another. But when I started thinking about the actual Japanese knife names, I realised there were some origins I had never really investigated.

    So, purely because I was curious, I decided to look them up.

    And some of the answers were more interesting than I expected.

    Japanese Knife Names Often Tell You Something About the Knife

    Ishizuchi Kanamono Manufactory

    One thing becomes obvious when looking closely at Japanese knife names: many of them are surprisingly practical.

    The name may describe the ingredient, the shape of the blade, or the type of work the knife was intended to perform.

    That makes sense.

    Traditional Japanese knives were not originally created because someone needed another product for a catalogue. They developed as working tools for particular jobs.

    And their names often preserve that history.

    👉 RELATED: Read our Beginner’s Guide to Japanese Knives to learn more about the basic types and how they are used.

    1. Santoku 三徳 — The “Three Virtues”


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

    Santoku is probably one of the best-known Japanese knife names outside Japan.

    The kanji are:

    三 — three
    徳 — virtue or merit

    So 三徳 literally means something close to “three virtues.”

    Today, the Santoku is regarded as an all-purpose Japanese kitchen knife. One common explanation connects those “three virtues” with its ability to handle several major categories of food, often described as meat, fish and vegetables.

    The Santoku itself is relatively modern compared with traditional Japanese specialist knives. It developed as Japanese eating habits and home kitchens changed, combining characteristics suited to a broader range of everyday ingredients.

    That is probably why the name feels so appropriate.

    It is not a knife devoted to one narrow task.

    Its strength is versatility.

    After years in professional kitchens, I can understand why the Santoku became so popular. For someone who wants one practical Japanese knife for everyday cooking, its name describes its character remarkably well.

    👉 RELATED: Explore our article on Japanese Knife Balance and why a knife’s feel can matter as much as its specifications.

    2. Gyuto 牛刀 — Literally, “Cow Sword”


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    This is one of my favourites simply because the literal translation sounds much more dramatic in English.

    牛 means cow or cattle.

    刀 means blade or sword.

    So Gyuto 牛刀 literally means something like “cow blade” or “cow sword.”

    The Gyuto developed from Western-style chef’s knives introduced into Japan as meat consumption became more common.

    Originally, its association with cutting meat explains the use of the character 牛.

    Today, of course, nobody buys a Gyuto only to cut beef.

    It has become one of the most versatile Japanese kitchen knives and is used for meat, fish, vegetables and countless other jobs.

    Interestingly, the name remembers an earlier purpose even though the knife itself has moved far beyond it.

    That is something I find fascinating about Japanese knife names.

    Sometimes the history stays in the name long after the way we use the tool has changed.

    3. Deba 出刃 — A Familiar Name With a Less Certain Story


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    Then we come to Deba.

    This is where researching Japanese knife names gets more interesting because not every origin is perfectly clear.

    出 means something like to come out, protrude or emerge.

    刃 means blade or edge.

    There are different explanations surrounding how the name Deba came into use, including an old story connecting the name with a craftsman whose protruding teeth supposedly inspired the term.

    It is an entertaining story, but the precise historical origin of the name is not something I would present as absolute fact.

    What we do know is what the Deba became: one of the classic Japanese knives for processing fish.

    Its thick spine, substantial weight and strong heel make it very different from a delicate slicing knife.

    For me, that uncertainty actually makes the name more interesting.

    We use the word “Deba” so casually today that it is easy to forget the name itself has travelled through generations of Japanese cooking history.

    👉 RELATED: Read Japanese Knife Bevels — Single Bevel vs Double Bevel Explained for more about traditional Japanese blade geometry.

    4. Yanagiba 柳刃 — The Willow Blade

    Yanagiba is much easier to visualise.

    柳 means willow.

    刃 means blade.

    The long, narrow shape of the knife resembles a willow leaf, giving us the name 柳刃 — “willow blade.”

    This is one of those Japanese knife names that makes immediate sense once you see the kanji and the knife together.

    The long blade is closely associated with slicing sashimi and other delicate proteins. Rather than using repeated short sawing movements, its length allows a cook to make a long, controlled slicing motion.

    As someone who has spent many years working with fish and sashimi, this is where the poetry of the name and the practicality of the tool come together beautifully.

    It looks like a willow leaf.

    But that elegant shape also has a job to do.

    5. Nakiri 菜切 — A Name That Says Exactly What It Does


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

    Some Japanese knife names are much less mysterious.

    Nakiri is one of them.

    菜 means vegetable or greens.

    切 comes from cutting.

    Put them together and 菜切 essentially means “vegetable cutter.”

    Simple.

    The rectangular blade and relatively straight cutting edge make the Nakiri particularly suited to vegetable preparation.

    There is something I like about the honesty of this name.

    No complicated marketing.

    No dramatic terminology.

    It cuts vegetables, so it is called a vegetable cutter.

    The name also reminds us how important vegetables have always been in Japanese home cooking.

    👉 RELATED: Read about Japanese Knife Handles and why handle shape can change the way different knives feel in the hand.

    6. Usuba 薄刃 — The “Thin Blade”


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Usuba is another beautifully direct name.

    薄 means thin.

    刃 means blade.

    So 薄刃 means simply “thin blade.”

    The Usuba is a traditional Japanese vegetable knife, particularly associated with precise vegetable work.

    Although its rectangular profile can look similar to a Nakiri at first glance, traditional Usuba knives are generally more specialised and are strongly associated with professional Japanese cuisine.

    The thin cutting geometry makes sense when you consider the precision required for traditional vegetable techniques.

    Again, the name does not try to make the knife sound exotic.

    It describes one of its defining characteristics.

    7. Sujihiki 筋引 — “Pulling the Sinew”


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    Finally, there is Sujihiki.

    筋 can mean sinew, muscle fibre, tendon or line depending on context.

    引 means to pull or draw.

    The name reflects the knife’s relationship with trimming and slicing meat, particularly working along or removing sinew and connective tissue.

    Today, the Sujihiki is widely used as a Japanese slicing knife.

    For me personally, this is an especially familiar knife. I have used Sujihiki extensively in professional kitchens, including for fish and slicing work.

    And this is another example of how Japanese knife names can outlive their narrow original interpretation.

    A modern Sujihiki can do far more than its literal name might suggest.

    👉 RELATED: Read 切味 Kireaji to explore why the feeling of sharpness is about more than simply whether a knife can cut.

    Japanese Knife Names Are Small Pieces of Culinary History

    I started researching this simply because I was curious.

    After more than 25 years as a chef, I thought it was funny that I had said these names countless times without stopping to think about where they came from.

    And that may be what I enjoyed most about looking into Japanese knife names.

    Gyuto remembers the arrival and growth of meat cookery.

    Nakiri tells you exactly what generations of cooks used it for.

    Yanagiba describes the beauty of its shape.

    Usuba describes its thin blade.

    Sujihiki remembers the work it was designed to perform.

    Santoku reflects versatility.

    And Deba reminds us that sometimes the history behind an everyday word is not quite as simple as we assume.

    A Japanese knife is a tool.

    But its name can also carry a small piece of Japanese food culture, language and history.

    I have worked with Japanese knives for most of my professional life, and I am still finding things about them that make me curious.

    That is probably why I never get tired of them.

    This article started with one very simple thought:

    “Why is a Deba called a Deba?”

    Sometimes that is enough reason to start looking.

    And I think I might have found another series worth continuing.

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    https://blog.asaoyayaichi.com.au

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    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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  • Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Kurouchi Japanese Knives 黒打ち | I Once Removed It All — And Learned From It

    Kurouchi Japanese Knives have a distinctive appearance that is immediately recognisable. The dark, almost unfinished-looking surface left from the forging process gives each knife a character very different from a polished blade.

    But I have to admit something.

    I have used Kurouchi knives for years, but I have never been someone who believes every knife has to be Kurouchi. I like them, I use them, and I appreciate the traditional appearance — but my relationship with Kurouchi has been a little more complicated than that.

    In fact, many years ago, I completely removed the Kurouchi finish from one of my knives.

    Looking back now, I probably wouldn’t do it the same way again.

    What Are Kurouchi Japanese Knives?

    Ishizuchi Kanamono Manufactory

    The word Kurouchi (黒打ち) literally refers to the black finish commonly seen on traditionally forged Japanese knives. Rather than polishing the entire surface of the blade, part of the dark forge scale is intentionally left on the knife.

    This gives Kurouchi Japanese Knives their rustic and unmistakably handmade appearance.

    For me, though, the interesting part of Kurouchi isn’t simply how it looks when the knife is new. It is what happens after you actually start using it.

    A handmade knife doesn’t stay frozen in the condition in which you bought it. Scratches appear. The blade gets sharpened. Carbon steel develops patina. Handles change with use. And the Kurouchi finish itself can slowly wear and change.

    That is part of owning and using a handmade Japanese knife.

    👉 Related story: Handmade Japanese Knives | 7 Fascinating Reasons No Two Are Ever Exactly the Same

    The Time I Removed All the Kurouchi


    The Sujihiki I Removed the Kurouchi From

    Years ago, I was given a Kurouchi sujihiki.

    At the time, I had become slightly obsessed with mirror polishing knives. I enjoyed taking a blade and seeing just how clean and reflective I could make the surface.

    So one day I had an idea.

    Why not remove the black finish?

    I took the knife to the whetstones and gradually removed all of the Kurouchi.

    Every bit of it.

    At the time, I was happy with what I had done. I wanted a polished knife, so I made it polished.

    But today, I see that knife differently.

    If I were doing the same project now, I would probably leave the black Kurouchi finish above the bevel and polish the exposed steel below it to a mirror finish.

    The contrast between deep black Kurouchi and bright polished steel would probably look much better.

    More importantly, it would preserve part of the original character of the knife.

    Sometimes you only learn what you like after doing something the other way first.

    👉 Related story: 漆黒 Shikkoku | Where Deep Black Forging Creates a Masterpiece

    Kurouchi Japanese Knives Change With You

    This is something I think buyers should understand before choosing Kurouchi Japanese Knives.

    They change.

    The black finish can gradually wear. Areas that receive more contact may look different from areas that receive less. The appearance may become less uniform than when the knife was brand new.

    Whether that is good or bad depends entirely on the person holding the knife.

    Personally, I am fine with it.

    If a knife changes because I have cooked thousands of meals with it, sharpened it countless times and used it every day, I don’t necessarily see those changes as damage.

    They are part of the knife.

    It is similar to the way I think about patina on carbon steel. Some people want to remove every mark immediately. Others enjoy watching the blade develop its own appearance through use.

    Neither person is necessarily wrong.

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

    Kurouchi Is Probably Not for Everyone

    His Knife

    There is another side to this.

    I previously wrote about a chef I knew who loved keeping his knives absolutely spotless. Even a small amount of cloudiness on the blade could bother him.

    There is nothing wrong with that.

    Some people simply love a perfectly polished Japanese knife.

    For someone like that, a Kurouchi knife may not be the best choice.

    If you expect your knife to look exactly the same after years of professional use as it did on the day you opened the box, the natural changes of a Kurouchi finish could become frustrating.

    This is why I don’t think there is one “best” Japanese knife finish.

    The right knife depends on the person.

    Some people love mirror polishing. Some love Nashiji. Some love Damascus patterns. Others want the rustic appearance of Kurouchi.

    The important thing is understanding what you are buying and choosing something that suits the way you see your tools.

    👉 Related story: The True Value of Japanese Knives | 7 Reasons

    Why I See Kurouchi Differently Today


    Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle

    After more than 25 years working as a chef in Japan and Australia, my relationship with knives has changed.

    When I was younger, I sometimes wanted a knife to look perfect.

    Today, I am much more interested in what happens after years of actually using it.

    A scratch doesn’t automatically bother me. A developing patina doesn’t necessarily need to disappear. A handle that has changed slightly through years of work can remind me how much that knife has been used.

    And if the Kurouchi finish slowly changes, I can accept that too.

    Perhaps that is why I now look back at the sujihiki I completely polished and think I would do things differently today.

    I don’t regret experimenting with it. In fact, I’m glad I did.

    It taught me something.

    A handmade Japanese knife doesn’t always need to be improved, corrected or returned to perfection. Sometimes the changes that happen through use are exactly what give the knife its character.

    👉 Related story: 切味 Kireaji | 7 Truths About the Feel of Sharpness

    Kurouchi Japanese Knives Are Made to Be Used


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    For me, this is ultimately the attraction of Kurouchi Japanese Knives.

    Not because Kurouchi is better than every other finish.

    Not because every chef should own one.

    And certainly not because a Kurouchi knife will remain perfectly black forever.

    I like the fact that it can change.

    If the black finish wears in a way that I like, great. If it develops differently from what I imagined, I can still see that as part of the knife’s story.

    That attitude won’t suit everyone.

    And that’s okay.

    A Japanese knife is a personal tool. After years of sharpening, cooking and caring for it, it becomes different from the knife that originally arrived from the blacksmith.

    Maybe that is something worth appreciating rather than preventing.

    After all, I once removed every trace of Kurouchi from a knife because I thought polished steel looked better.

    Today?

    I’d probably leave some of that black behind.

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  • 一目惚れ Hitomebore | 7 Powerful Reasons to Fall in Love With a Japanese Knife

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


    Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    I sell Japanese knives for a living. The problem is, sometimes I don’t want to sell them.

    Right now, there is one Japanese knife in the Asaoya Yaichi collection that I keep looking at and thinking, “Maybe I should keep this one for myself.”

    It is an Aogami #2 knife with a polished blade, a green Micarta handle and a beautiful turquoise accent.

    I originally selected it to sell.

    That was the plan, anyway.

    A Japanese Knife Is More Than Its Specifications


    180mm Santoku SG2 Rosewood Octagonal Handle

    After more than 25 years working as a professional chef in Japan and Australia, I have used many Japanese knives. But honestly, I have never chosen a knife by specifications alone.

    Of course, steel matters. Hardness matters. Blade shape, handle, balance and craftsmanship matter too.

    Over the years, I have developed my own preferences. I personally like Aogami steels, for example. From my experience, I find them relatively easy to sharpen and enjoyable to use.

    But there is another side to choosing a Japanese knife that is much harder to put into numbers.

    Sometimes, you simply see a knife and think:

    “That’s the one.”

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

    The Japanese Knife That Caught My Eye


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

    That is exactly what happened with this Aogami #2 knife.

    I like the polished blade because it does not immediately have the rustic appearance many people associate with carbon steel. Underneath that clean finish, however, is Aogami #2 — a steel I already know and like.

    Then there is the handle.

    Samurai Century

    The green Micarta gives it a modern appearance, while the turquoise band adds something completely different.

    To my eyes, there is even a little Wabi-Sabi in that turquoise detail. It is unusual without being too flashy, and it gives the knife its own character.

    I have plenty of knives around me.

    But I keep looking at this one.

    That probably says something.

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

    Choosing Japanese Knives for Asaoya Yaichi

    Ishizuchi Kanamono Manufactory

    There is also a reason this story matters to me as the person behind Asaoya Yaichi.

    When you buy a Japanese knife online, you cannot physically pick up every knife before making your decision.

    I understand that.

    That is why I believe the selection before a knife appears in the store is important.

    I have spent more than 25 years using knives in professional kitchens. When selecting knives for Asaoya Yaichi, I want to actually see them, hold them and look closely at their quality, construction and overall feel.

    I do not choose knives simply because a specification sheet looks impressive.

    I want to offer knives that I would be happy to own myself.

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

    Quality Still Matters


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Love at first sight is not enough by itself.

    A Japanese knife is still a working tool.

    I do not believe an expensive knife is automatically perfect for everyone, but I do believe good materials, skilled craftsmanship and careful finishing have real value.

    Very cheap knives can do a job, but there are usually compromises somewhere.

    A quality knife can also change the way you treat it. When you own something you genuinely value, you tend to clean it carefully, sharpen it properly and want to keep it for many years.

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

    Sometimes a Japanese Knife Just Speaks to You


    Black & Red Octagonal Handle

    We can talk about steel, hardness and blade geometry all day.

    Those things are important, and I think anyone buying a Japanese knife should understand the basics.

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

    But I also think it is perfectly fine to choose a knife because something about it simply catches your eye.

    For me, it is this one.

    I like the Aogami #2 steel.

    I like the polished blade.

    And I love that turquoise detail.

    I selected this knife for Asaoya Yaichi because I thought it was something worth offering to our customers.

    The only problem is that I may have selected it a little too well.

    Now I want it for myself.

    Maybe that is Hitomebore — love at first sight.

    And sometimes, that is all it takes for a Japanese knife to become special.

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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.

  • 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.

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

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    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.

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    Explore the full article on our blog:

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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.

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

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

  • Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Ishizuchi Kanamono Manufactory

    If you own or are thinking about buying a carbon steel Japanese knife, you’ve probably heard the term Japanese Knife Patina. Until I started selling handcrafted Japanese knives, I honestly thought any discoloration on a blade was something to avoid.

    What surprised me was discovering that many knife enthusiasts actually appreciate a beautiful patina. For some, it’s not damage at all—it’s a sign that the knife is being used, cared for, and developing its own unique character.

    In this article, I’ll explain what Japanese Knife Patina really is, how it differs from rust, and why so many experienced knife users see it as something worth embracing.

    What Is Japanese Knife Patina?

    Patina

    Japanese Knife Patina is a natural oxide layer that develops on carbon steel after repeated use. It often appears in shades of blue, grey, purple, or dark charcoal depending on the foods you cut and how you care for the knife.

    Unlike red rust, patina is generally stable and can even help slow further oxidation.

    Many professional chefs never try to remove it. Instead, they simply keep the blade clean and dry after use.

    ➡ Read more: Beginner’s Guide to Japanese Kitchen Knives

    Why Japanese Knife Patina Is Different From Rust

    One of the biggest misconceptions is that every color change means corrosion.

    Here’s the difference:

    Japanese Knife Patina

    • Blue, grey, or dark tones
    • Forms naturally during normal use
    • Can act as a protective oxide layer
    • Often appreciated by carbon steel knife users

    Rust

    • Red or orange color
    • Caused by moisture left on the blade
    • Can damage the steel if ignored
    • Should be removed as soon as possible

    Understanding this difference helps you enjoy your knife with more confidence instead of worrying every time the blade changes color.

    ➡ Read more: Why Do Japanese Knives Rust So Easily?

    Why Some Knife Enthusiasts Love Japanese Knife Patina

    This was the part that surprised me the most.

    For years I simply used carbon steel knives because they performed exceptionally well. I never thought much about the color changing over time.

    After starting Asaoya Yaichi, I learned that many collectors and professional chefs actually enjoy watching their Japanese Knife Patina develop.

    To them, every knife tells a story.

    The blade reflects years of cooking, countless ingredients, and the owner’s personal journey.

    No two patinas are exactly alike, making every knife even more unique.

    Does Everyone Want a Patina?

    Mirror Polished

    Not at all.

    Some people love the bright mirror finish of a freshly polished knife.

    Others prefer the rich character that develops through daily use.

    Neither preference is right or wrong.

    It’s simply a matter of taste.

    A mirror-polished knife highlights craftsmanship, while a beautiful Japanese Knife Patina reflects years of real-world experience.

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

    How to Care for Japanese Knife Patina

    If you own a carbon steel knife, proper maintenance is still essential.

    Keep the blade clean

    Wash the knife by hand after use using mild detergent.

    Dry immediately

    Never leave water on carbon steel.

    Store properly

    Keep the knife in a dry location with good airflow.

    Don’t panic over color changes

    Blue or grey tones are often completely normal.

    The goal isn’t to prevent every change.

    The goal is to prevent red rust.

    ➡ Read more: 5 Common Mistakes That Damage Japanese Knives

    My Honest Discovery About Japanese Knife Patina

    I spent more than 25 years working as a professional chef.

    Yet one thing I didn’t truly appreciate until I started selling handcrafted Japanese knives was how differently people view Japanese Knife Patina.

    I always focused on performance.

    Many enthusiasts also appreciate the story the blade tells.

    That changed the way I look at carbon steel knives.

    A handcrafted Japanese knife isn’t just a cutting tool.

    It’s something that evolves with its owner over time.

    Perhaps that’s one of the reasons handmade Japanese knives continue to fascinate so many people around the world.

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

    Final Thoughts

    Whether you prefer a mirror finish or a naturally developed Japanese Knife Patina, both represent different ways of appreciating handcrafted Japanese knives.

    One celebrates perfection.

    The other celebrates experience.

    Whichever you prefer, the most important thing is to enjoy using your knife and taking proper care of it.

    👉 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.

  • 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.

  • The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    The True Value of Japanese Knives | 7 Reasons They Are Worth the Investment

    Why are Japanese knives so expensive?


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    .

    Why are Japanese knives so expensive?
    It is one of the first questions many people ask when they begin looking for a high-quality Japanese kitchen knife. The answer is not simply branding or appearance. The price often reflects the quality of the steel, the skill of the craftsman, the time required to make the knife, and the performance it can provide over many years.

    Some Japanese kitchen knives can be purchased for a relatively affordable price, while others may cost several hundred dollars or even more. Custom-made knives created by highly skilled craftsmen can reach prices that surprise people who are used to buying mass-produced kitchen knives.

    However, the price of a Japanese knife is not simply based on appearance, branding, or popularity.

    In many cases, the price reflects the quality of the steel, the skill of the craftsman, the time required to make the knife, and the performance it can provide over many years.

    That does not mean everyone needs an expensive knife.

    The real question is not whether a Japanese knife is expensive. The real question is whether the knife offers enough value for the person using it.

    Why Are Japanese Knives So Expensive?

    Ishizuchi Kanamono Manufactory

    Japanese knives are often made very differently from standard factory-produced kitchen knives.

    Many ordinary knives are manufactured in large factories using automated machinery. This allows thousands of similar knives to be produced quickly and sold at a lower price.

    Handcrafted Japanese knives are commonly made in smaller workshops, sometimes by individual blacksmiths, sharpeners, handle makers, and finishers.

    Each stage requires experience, time, and attention.

    The price is therefore not only for the physical knife. It also reflects generations of accumulated knowledge and craftsmanship.

    1. Japanese Knives Use High-Quality Steel

    Asaoya Yaichi

    One major reason Japanese knives are expensive is the quality of the steel.

    Japanese knife makers use steels such as Aogami, Shirogami, Ginsan, VG10, and SG2. Each steel has different characteristics, including sharpness, edge retention, ease of sharpening, corrosion resistance, and toughness.

    Premium steel is more expensive to purchase and can also be more difficult to work with.

    The steel must be heated, forged, shaped, hardened, tempered, ground, and sharpened correctly. A small mistake during heat treatment can reduce the performance of the finished blade.

    A well-made knife is therefore not only about using good steel. It is about understanding how to bring out the best qualities of that steel.

    ➡️ Read more: Carbon Steel vs Stainless Steel – Which Japanese Knife Is Right for You?

    2. Skilled Craftsmen Make Many Japanese Knives by Hand

    A handmade Japanese knife requires a level of skill that usually takes many years to develop.

    Forging a blade, controlling its thickness, creating the correct profile, and producing a fine cutting edge cannot be mastered quickly.

    Even two knives made from the same steel can perform differently depending on the skill of the maker.

    An experienced craftsman understands how the steel responds to heat, pressure, grinding, and sharpening. Much of this knowledge is developed through years of practical experience rather than simply following written instructions.

    When you purchase a handcrafted Japanese knife, part of the price supports the skill and time of the people who made it.

    ➡️Read more: Mass-Produced vs Hand-Forged Japanese Knives – What’s the Difference?

    3. Japanese Knives Are Often Produced in Small Quantities

    Many Japanese knife workshops do not produce huge quantities of knives.

    Some workshops make only a limited number of blades each week or month. Others may produce a particular design only when the right steel, handle material, or craftsman is available.

    Small-batch production makes it difficult to reduce costs in the same way as large-scale factories.

    However, it also allows more attention to be given to each knife.

    Small variations in the finish, hammer marks, blade shape, or handle are often part of the character of a handmade knife rather than signs of poor quality.

    This individuality is one reason many people are attracted to traditional Japanese knives.

    4. Heat Treatment Requires Time and Precision

    Heat treatment is one of the most important stages in knife making.

    The blade must be heated to a carefully controlled temperature and then cooled correctly. It is later tempered to balance hardness with durability.

    If a blade is too soft, it may lose its sharp edge quickly. If it is too hard, it may become more vulnerable to chipping.

    High-performance Japanese knives are often hardened more than typical Western-style kitchen knives. This allows them to take a very fine edge and maintain sharpness for longer.

    Achieving this balance requires experience and precision.

    The customer may not be able to see the quality of the heat treatment, but it has a major effect on how the knife performs.

    5. Sharpening and Finishing Require Considerable Labour

    A Japanese knife may appear simple, but the final stages require a great deal of work.

    The blade must be ground to the correct thickness, the bevels must be shaped, and the cutting edge must be sharpened evenly.

    Some knives also receive additional finishes such as kurouchi, nashiji, tsuchime, Damascus patterns, mirror polishing, or hand engraving.

    The handle must also be fitted correctly.

    Traditional Japanese handles may use magnolia, walnut, rosewood, ebony, buffalo horn, micarta, or other materials. The quality of the handle, spacer, ferrule, and installation can all influence the final cost.

    These details may not change the basic function of the knife, but they can improve comfort, balance, durability, and appearance.

    6. A Good Japanese Knife Can Last for Many Years


    A Kiya Yanagiba Knife Passed Down from My Mother, Over 40 Years Old

    A well-maintained Japanese knife is not a disposable product.

    With proper sharpening, cleaning, drying, and storage, it can be used for many years. Some knives are passed from one generation to the next.

    This changes the way the price should be considered.

    A cheap knife that is replaced repeatedly may eventually cost more than one high-quality knife that is maintained correctly.

    However, long life is not automatic.

    Even an expensive Japanese knife can rust, chip, crack, or become damaged if it is used incorrectly. Carbon steel knives must be kept clean and dry, and thin blades should not be used to cut frozen food, hard bones, or other unsuitable materials.

    The value of a good knife comes from both its construction and the care given by its owner.

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

    7. Japanese Knives Can Improve the Experience of Cooking

    A high-quality knife does more than cut food.

    It can improve control, precision, efficiency, and enjoyment.

    A sharp knife requires less pressure, which can make delicate cutting easier. It can also help produce cleaner slices of fish, meat, vegetables, herbs, and fruit.

    For professional chefs, these differences can be important because a knife is used for many hours every week.

    For home cooks, the benefit may simply be that food preparation becomes more enjoyable.

    This is difficult to measure with money, but it is one of the main reasons people are willing to invest in quality tools.

    A Chef I Work with Ordered a ¥250,000 Knife

    One of the chefs I work with ordered a custom-made knife when he returned to Japan.

    The knife cost approximately ¥250,000.

    To some people, that may sound far too expensive for a kitchen knife.

    However, for him, the knife was worth the price.

    It was not simply a decorative object or an expensive possession. It was a professional tool that he expected to use regularly. It reflected his preferences, his working style, and the kind of performance he wanted from his equipment.

    He understood what he was buying and believed the knife would provide enough value to justify the cost.

    That does not mean everyone should spend ¥250,000 on a knife.

    Most people do not need to.

    The important lesson is that value is personal.

    One person may be completely satisfied with an affordable stainless steel knife. Another person may prefer to invest in a handmade carbon steel knife. A professional chef may be willing to pay much more for a custom blade that matches a particular cutting style.

    None of these choices is automatically right or wrong.

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

    Are Expensive Japanese Knives Always Better?


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle
    A$270.00

    No.

    A higher price does not always guarantee that a knife is better for every user.

    Some knives are expensive because of rare materials, complex polishing, decorative finishes, limited production, famous makers, or custom specifications.

    These features may be valuable to collectors or experienced chefs, but they may not be necessary for a beginner.

    The best knife depends on what you cook, how often you use it, how comfortable you are with maintenance, and how much you are willing to spend.

    A person who does not want to worry about rust may be happier with Ginsan, VG10, or SG2 stainless steel.

    A person who enjoys sharpening and values traditional character may prefer Aogami or Shirogami carbon steel.

    The most expensive knife is not automatically the best choice.

    How to Decide Whether a Japanese Knife Is Worth the Price

    Before purchasing a Japanese knife, consider how you will use it.

    ➡️ New to Japanese knives? Read our: Beginner’s Guide to Japanese Kitchen Knives

    Think about the type of food you prepare, the knife shape you need, the steel you can maintain, and the size that feels comfortable.

    It is also important to buy from a seller who clearly explains the steel, blade construction, handle, maintenance requirements, and intended use.

    A good knife should suit the user rather than simply impress them.

    At Asaoya Yaichi, the goal is not to convince every customer to purchase the most expensive knife.

    The goal is to help people understand what they are buying and choose a knife that offers genuine value for their needs.

    Final Thoughts: Why Are Japanese Knives So Expensive?

    Japanese knives can be expensive because they combine high-quality steel, skilled craftsmanship, careful heat treatment, detailed sharpening, small-batch production, and traditional knowledge.

    These qualities require time and cannot always be reproduced cheaply.

    However, price alone does not determine value.

    For one person, an affordable knife may be the perfect choice. For another, a handcrafted knife may be worth several hundred dollars. For a professional chef, even a ¥250,000 custom knife may represent a reasonable investment.

    The best knife is not necessarily the most expensive knife.

    ➡️Read more: Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    It is the knife that suits your work, your cooking, your preferences, and your idea of value.

    A good Japanese knife should not be purchased simply because it is expensive.

    It should be purchased because, for the person using it, it is worth owning.

    Ready to experience the true value of handcrafted Japanese knives?

    ➡️ Explore our collection of authentic Tosa knives at Asaoya Yaichi and find the perfect knife for your kitchen.

  • 究極 Ultimate | The Pinnacle of Stainless Steel – 180mm SG2 Santoku with Rosewood Octagonal Handle

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


    180mm Santoku SG2 Rosewood Octagonal Handle
    A$550.00

    If you’re looking for a premium Japanese kitchen knife that combines exceptional sharpness with easy maintenance, the 180mm SG2 Santoku deserves serious attention.

    Among modern stainless steels, SG2 has earned a reputation as one of the finest choices available. It offers remarkable edge retention, excellent corrosion resistance and refined cutting performance, making it a favourite among professional chefs and passionate home cooks alike.

    But no knife steel is perfect.

    The 180mm SG2 Santoku also has a few disadvantages that every buyer should understand before making an investment. In this article, I’ll explain both the strengths and weaknesses honestly, based on my experience as a chef, so you can decide whether this knife is right for you.

    ➡ INTERNAL LINK: Read our Beginner’s Guide to Japanese Knives to discover which knife style suits your cooking best.

    Why the 180mm SG2 Santoku Stands Out

    Ishizuchi Kanamono Manufactory

    The 180mm SG2 Santoku combines premium powder metallurgy stainless steel with one of Japan’s most versatile knife shapes. At 180mm, it’s large enough for meat, fish and vegetables, yet compact enough to feel comfortable for everyday cooking.

    Its rosewood octagonal handle adds traditional Japanese character while providing a secure and balanced grip.

    Advantages of the 180mm SG2 Santoku


    Knife Steel Nerds – VG10 and Super Gold 2 Steel Properties

    Exceptional Edge Retention

    One of the biggest advantages of the 180mm SG2 Santoku is its outstanding edge retention. SG2’s powder steel structure allows the blade to stay sharp much longer than many conventional stainless steels, reducing how often you need to sharpen it.

    Excellent Corrosion Resistance

    Unlike traditional carbon steels, SG2 offers excellent resistance to rust. You should still wash and dry the knife after use, but maintenance is far easier than with reactive carbon steel, making it an excellent choice for cooks who want premium performance without constant care.

    Beautiful Balance Between Tradition and Technology

    The combination of advanced SG2 steel and a handcrafted rosewood octagonal handle creates a knife that feels modern while preserving the beauty of traditional Japanese craftsmanship.

    ➡ INTERNAL LINK: Learn more in our Carbon Steel vs Stainless Steel comparison.

    Disadvantages of the 180mm SG2 Santoku

    More Difficult to Sharpen

    The same hardness that allows SG2 to keep its edge also makes it slower to sharpen. Beginners may need more patience and a quality whetstone to restore the edge properly.

    Premium Price

    SG2 is considered one of the highest-grade stainless knife steels available, so it naturally costs more than many VG10 or Ginsan knives. While the performance often justifies the investment, it may not be necessary for every cook.

    Requires Proper Technique

    The 180mm SG2 Santoku is a precision cutting tool, not a heavy-duty cleaver. Avoid cutting frozen food, bones or twisting the blade during use, as the thin edge can chip if misused.

    ➡ INTERNAL LINK: Read Why Flattening Your Whetstone Matters before sharpening premium Japanese knives.

    Is the 180mm SG2 Santoku Worth It?

    Asaoya Yaichi

    If you value long-lasting sharpness, premium stainless steel and traditional Japanese craftsmanship, the 180mm SG2 Santoku is one of the finest choices available.

    It isn’t the cheapest knife, nor is it the easiest steel to sharpen. However, those trade-offs are exactly what allow SG2 to deliver such impressive cutting performance.

    For cooks who appreciate quality over compromise, this knife represents an outstanding balance of beauty, durability and precision.

    ➡ INTERNAL LINK: Explore 5 Common Japanese Knife Mistakes to protect your investment.

    ➡ INTERNAL LINK: Discover more handcrafted Japanese knives at Asaoya Yaichi and find the perfect knife for your kitchen.
    https://asaoyayaichi.com.au

  • Beni 紅 | 2 Black and Red Japanese Knives That Create a Striking Set

    Beni 紅 | 2 Black and Red Japanese Knives That Create a Striking Set


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle
    A$430.00

    When people think of beautiful Japanese knives, they often picture polished Damascus blades or traditional wooden handles. While those features certainly have their charm, sometimes it is the combination of colours that leaves the strongest impression.

    That is exactly what makes these Black and Red Japanese Knives so memorable.

    The deep black and vibrant red octagonal handles create a striking contrast that reflects both elegance and strength. Inspired by traditional Japanese aesthetics, these handcrafted knives are designed not only to perform exceptionally in the kitchen but also to become pieces you are proud to display.

    Whether you’re a professional chef or a passionate home cook, these knives offer something special every time you pick them up.

    If you’re looking for authentic handcrafted Japanese knives in Australia, you’ll find our carefully selected collection at Asaoya Yaichi

    Why Black and Red Japanese Knives Stand Out

    Wabi-Sabi

    Japanese craftsmanship has always balanced beauty with practicality.

    Black has long represented sophistication, stability and quiet confidence, while red symbolises passion, celebration and energy. Together they create a timeless contrast that immediately attracts attention without appearing overly flashy.

    These Black and Red Japanese Knives perfectly capture that balance.

    Each knife features a beautiful Damascus blade paired with a carefully finished octagonal handle combining rich black and vibrant red. The result is a knife that looks equally at home in a professional sushi bar, an open restaurant kitchen or a modern family home.

    Unlike mass-produced knives, handcrafted Japanese knives develop a personal connection with their owner. Every scratch tells a story, and every meal prepared becomes part of that journey.

    ➡ Read our Beginner’s Guide to Japanese Knives

    Two Black and Red Japanese Knives with Different Personalities

    Ishizuchi Kanamono Manufactory

    Although these knives share the same elegant design language, each serves a different purpose in the kitchen.

    165mm Usuba A8 Hammered Damascus

    The 165mm Usuba is designed primarily for vegetables.

    Made from A8 stainless steel, it offers excellent corrosion resistance, toughness and easy maintenance. The hammered Damascus finish not only adds visual depth but also helps reduce food sticking to the blade.

    Whether you’re preparing fine julienne vegetables, decorative garnishes or paper-thin slices, the Usuba provides impressive precision while remaining forgiving for everyday use.

    Its lightweight balance also makes long preparation sessions far more comfortable.

    165mm Santoku A10 Damascus

    The matching 165mm Santoku features A10 stainless steel.

    With its higher carbon content, A10 achieves greater hardness and longer edge retention than A8 while still offering excellent corrosion resistance.

    As an all-purpose Japanese kitchen knife, the Santoku handles vegetables, meat and fish with remarkable ease.

    For many home cooks, this will quickly become the knife they reach for every day.

    ➡ Learn more about Carbon Steel vs Stainless Steel

    Why They Create the Perfect Japanese Knife Set

    Damascus blade

    Each knife is beautiful individually.

    Together, however, they become something truly special.

    The matching black and red handles create a visual harmony rarely found when purchasing knives separately.

    Displayed side by side on a magnetic knife rack, they immediately become a focal point in the kitchen.

    Many customers have recently chosen to purchase both knives together rather than individually.

    It’s easy to understand why.

    The combination creates a complete Japanese knife set that feels intentional, elegant and perfectly balanced.

    The Usuba handles vegetables with incredible precision.

    The Santoku takes care of almost everything else.

    Together they cover most daily kitchen tasks while maintaining a consistent appearance that reflects traditional Japanese craftsmanship.

    Rather than mixing different handle colours and styles, this matching pair creates a professional, coordinated look that many chefs appreciate.

    ➡ Discover Our Knife Care Guid

    Japanese Craftsmanship You Can Enjoy Every Day

    Fucha ryori Bon

    Beautiful knives should never be reserved only for special occasions.

    These Black and Red Japanese Knives were made to be used.

    Every blade is handcrafted using techniques that have been refined over generations while incorporating modern stainless steel for practical everyday performance.

    The octagonal handles provide a comfortable grip for both left- and right-handed users, while the Damascus pattern ensures every knife has its own unique appearance.

    They’re not simply decorative pieces.

    They’re tools designed to prepare countless family meals, dinner parties and special celebrations for many years.

    ➡ Explore the Story Behind Tosa Knife Craftsmanship

    More Than Just a Beautiful Knife

    Black and Red Japanese Knives Handle

    As someone who has worked as a professional chef for over 25 years, I’ve learned that the best knife is the one you genuinely enjoy using.

    Performance is essential.

    Comfort matters.

    But so does the feeling you get every time you reach for it.

    That’s one reason I appreciate matching knife collections.

    When your knives share the same design language, your kitchen feels organised, professional and enjoyable to work in.

    These Black and Red Japanese Knives deliver exactly that experience.

    Final Thoughts on Black and Red Japanese Knives

    Authentic Japanese knives are an investment that can be enjoyed for many years.

    These two handcrafted knives combine traditional Japanese beauty with practical everyday performance.

    Purchased individually, each knife offers outstanding quality.

    Purchased together, they create a striking Japanese knife set whose black and red contrast makes an unforgettable impression.

    Whether you’re upgrading your own kitchen or searching for a meaningful gift, this matching pair offers beauty, craftsmanship and functionality in equal measure.

    If you’d like to explore these knives in more detail or discover more handcrafted Japanese knives from Tosa, visit https://asaoyayaichi.com.au.

    Every knife in our collection has been carefully selected because we believe exceptional craftsmanship deserves to be used, appreciated and passed on.

    ➡ Read Why Handcrafted Japanese Knives Are Different

    ➡ Explore Our Complete Japanese Knife Collection at https://asaoyayaichi.com.au

  • 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.

  • 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

  • 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.

    If you’re exploring Japanese knives in Australia, understanding the difference between hand-forged and machine-made knives can help you choose a knife for the right reasons.

    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

  • A Knife That Earned My Respect

    A Knife That Earned My Respect

    Part 2 – A Knife That Grows With You

    Knife Care

    The more I used traditional Tosa knives, the more I realised something.

    The blacksmith’s work doesn’t end when the knife leaves the forge.

    In many ways, that’s where the next chapter begins.

    A handcrafted knife is not meant to remain exactly as it was on the day it was made.

    It is meant to grow alongside the person who uses it.

    That may sound unusual at first.

    But after spending more than twenty-five years working as a chef, I have come to believe it is true.

    A Knife That Learns Your Hands


    A Knife That Learns Your Hands

    Every chef works differently.

    Some prefer a finer edge for delicate slicing.

    Others leave a little more strength behind the edge for heavier work.

    Some sharpen frequently.

    Others wait until the knife tells them it is time.

    None of these approaches are necessarily right or wrong.

    Over time, every sharpening subtly changes the knife.

    Every service leaves another memory.

    Every meal adds another chapter.

    Eventually, something remarkable happens.

    The knife no longer feels like a tool made by someone else.

    It feels like your knife.

    That is why I often say a great knife isn’t finished by the blacksmith alone.

    The blacksmith begins the story.

    The owner completes it.

    Beauty Beyond Perfection


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handl

    When many people imagine a premium Japanese knife, they picture a flawless mirror finish.

    I used to think the same way.

    Today, I see beauty differently.

    A softened Kurouchi finish.

    A natural patina on carbon steel.

    Small marks left behind after years of careful sharpening.

    These are not imperfections.

    They are evidence of a knife that has been trusted.

    To me, that is a far more meaningful kind of beauty.

    It reminds me of the Japanese philosophy often described as Wabi-Sabi—finding beauty in authenticity, simplicity and the passage of time.

    The character of a handcrafted knife is not frozen on the day it is forged.

    It continues to evolve with every meal it helps create.

    Different Regions, Different Traditions


    150mm Kiritsuke Thick Deba Aogami #2 Kurouchi Walnut Octagonal Handle

    Japan is home to many extraordinary knife-making regions.

    Sakai is renowned for its precision and refined finishing.

    Kyoto is admired for its elegance and long tradition of craftsmanship.

    I have enormous respect for both.

    Tosa simply tells a different story.

    Its blacksmiths were shaped by a region where tools were expected to work hard every single day.

    Generations of craftsmen forged tools for farming, forestry and fishing long before they became known for kitchen knives.

    That heritage is still visible today.

    A Tosa knife doesn’t try to hide where it came from.

    Its forged texture, Kurouchi finish and practical design proudly reflect its working roots.

    That is exactly what many people come to appreciate.

    Some collectors are captivated by the refined elegance of Sakai or Kyoto.

    Others are drawn to the rugged honesty of Tosa.

    Many enjoy collecting knives from different regions because each one tells a different story about Japan’s remarkable craft traditions.

    It isn’t about deciding which is better.

    It is about appreciating the unique character each tradition offers.

    Why Asaoya Yaichi Exists

    Ishizuchi Kanamono Manufactory

    People sometimes ask why I decided to start Asaoya Yaichi.

    The answer is simple.

    I wanted to introduce Australians to authentic handcrafted Tosa knives.

    Not because they are fashionable.

    Not because they are the most expensive.

    But because I believe they deserve to be recognised for what they truly are.

    For too long, I have seen mass-produced knives marketed as “Japanese knives” without representing the traditions that made Japanese craftsmanship respected around the world.

    That isn’t what I wanted to share.

    I wanted to introduce knives with a genuine story.

    Knives made by skilled blacksmiths whose techniques have been handed down through generations.

    Knives that improve with care instead of losing their value.

    Knives that can still be used decades from now—just like the Yanagiba my mother used for around twenty years before passing it on to me, and that I’ve continued using for another twenty.

    That knife reminds me that a truly great knife isn’t measured by how it looks on the first day.

    It’s measured by how faithfully it serves over a lifetime.

    More Than Selling Knives

    Working with Ishizuchi Kanamono Seisakusho has strengthened that belief.

    For more than a century, they have remained committed to supporting authentic craftsmanship and the people behind it.

    That philosophy reflects exactly what I hope Asaoya Yaichi can become.

    Not simply a shop.

    But a bridge.

    A bridge between the traditional blacksmiths of Tosa and the people who will use their work every day here in Australia.

    Every knife carries the skill of the craftsman who forged it.

    But its future belongs to the person who chooses to use it.

    That relationship is what makes handcrafted knives so special.

    A Final Thought

    If there is one lesson I have learned after more than twenty-five years as a chef, it is this:

    The best knife is not always the one that impresses you on the first day.

    Sometimes, the best knife is the one that quietly earns your respect over many years.

    That is exactly what happened to me.

    I didn’t fall in love with Tosa knives the moment I first picked one up.

    I fell in love with them after cooking with them.

    After sharpening them.

    After trusting them.

    That journey changed the way I looked at knives forever.

    It is also the reason Asaoya Yaichi exists today.

    If you’ve always believed traditional Japanese knives are difficult to maintain, you may be surprised.

    With a little knowledge and regular care, a handcrafted knife can stay with you for decades.

    In future articles, I’ll be sharing practical knife care, sharpening techniques, and maintenance tips to help you get the very best from your knife—whether you’re a professional chef or cooking at home.

    If this article encourages even one person to look beyond appearances and discover the craftsmanship, history and spirit behind a traditional Tosa knife, then I believe I have achieved something meaningful.

    Because we are not simply preserving knives.

    We are helping preserve the people, the skills and the traditions that continue to shape them.

    Explore Authentic Tosa Knives

    If this story resonates with you, I’d be honoured to welcome you to Asaoya Yaichi.

    Every knife in our collection is carefully sourced through Ishizuchi Kanamono Seisakusho and handcrafted by traditional blacksmiths in Tosa, Japan.

    These are not simply knives to own.

    They are knives to use.

    To maintain.

    To sharpen.

    To grow with.

    Explore our handcrafted Tosa knife collection:

    👉 https://www.asaoyayaichi.com.au

    Read more articles about Japanese knives and knife care:

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

    Thank you for taking the time to read my story.

    The blacksmith begins the story.

    Time shapes the knife.

    The person who uses it gives it its soul.