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

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

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

My Experience in an Australian Fish Shop

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

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

They were commercially produced fillet knives.

To be honest, they were excellent.

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

What impressed me even more was the people using them.

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

Watching them reminded me of something important.

A great knife matters, but skill matters even more.

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

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

Something I’ve Noticed Over the Years

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

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

There was nothing wrong with those knives.

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

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

They would begin asking questions.

“Chef, what knife do you use?”

“Which knife would you recommend?”

“Is this one worth buying?”

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

Why?

Was it because they had developed pride in their profession?

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

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

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

More Than Just a Tool

For me, this is where the real difference lies.

A machine-made knife can be an outstanding tool.

But a hand-forged knife often becomes something more.

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

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

The edge reflects the way I sharpen.

The handle becomes familiar in my hand.

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

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

It feels like something you grow with.

Why I Choose Hand-Forged Knives

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