Asaoya Yaichi

タグ: Petty Knife

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

    刃 Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    Single bevel Double bevel

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

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

    What Is Single Bevel vs Double Bevel?

    Single Bevel

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

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

    double bevel

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

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

    Why Single Bevel vs Double Bevel Matters


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

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

    In reality, that’s not true.

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

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

    Single Bevel vs Double Bevel for Traditional Japanese Knives

    Yanagiba

    Single bevel knives are designed for precision.

    Typical examples include:

    • Yanagiba
    • Deba
    • Usuba

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

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

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

    Single Bevel vs Double Bevel for Everyday Cooking

    Double bevel knives are much more versatile.

    Popular examples include:

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

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

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

    Single Bevel vs Double Bevel Comparison

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

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

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

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

    My Experience with Single Bevel vs Double Bevel


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

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

    What mattered most was how confidently it performed during service.

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

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

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

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

    Which Is Better: Single Bevel vs Double Bevel?

    Choose a single bevel knife if you:

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

    Choose a double bevel knife if you:

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

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

    Final Thoughts on Single Bevel vs Double Bevel

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

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

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

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

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

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

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

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

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

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

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    https://asaoyayaichi.com.au

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

  • Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    67-Layer Damascus Blade

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

    Those features certainly have their place.

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

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

    A knife that feels perfectly balanced in your hand.

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

    That is the philosophy behind this collection.

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

    What Is Monozukuri?

    Ishizuchi Kanamono Manufactory

    Monozukuri literally means “making things.”

    But its true meaning goes much deeper than manufacturing.

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

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

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

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

    That philosophy is exactly what inspired this collection.

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

    Premium VG10 Steel with a Beautiful 67-Layer Damascus Blade


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

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

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

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

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

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

    Each layer reflects the precision and care of Japanese craftsmanship.

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

    Beautiful tools shouldn’t stay in a display cabinet.

    They should become part of your daily routine.

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

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

    (Insert your internal blog link here.)

    A Contemporary Handle Inspired by Japanese Simplicity


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

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

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

    They’re beautiful and timeless.

    This collection takes a different approach.

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

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

    Nothing feels over-designed.

    Nothing feels excessive.

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

    It’s modern without losing its connection to tradition.

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

    Another Expression of Japanese Beauty

    Wabi-Sabi

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

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

    This collection tells a different story.

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

    It’s a different expression of Japanese craftsmanship.

    Neither is better.

    They’re simply different philosophies.

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

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

    (Insert your internal blog link here.)

    One embraces the beauty of age and simplicity.

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

    Both represent the spirit of Monozukuri.

    Because Monozukuri isn’t about resisting change.

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

    Three Knives. One Complete Collection

    Knife Set

    This collection is available in three carefully selected models.

    Santoku

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

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

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

    Gyuto

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

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

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

    Petty

    The Petty knife is designed for precision.

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

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

    Each knife has its own purpose.

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

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

    Why I Recommend Building the Complete Collection

    Many people begin by purchasing a single Japanese knife.

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

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

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

    The Santoku becomes your everyday companion.

    The Gyuto handles larger ingredients with confidence.

    The Petty takes care of all the finer details.

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

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

    My Experience After More Than 25 Years as a Chef

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

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

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

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

    “Those knives look great together.”

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

    Interestingly, customers notice them too.

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

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

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

    But presentation matters.

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

    It reflects the respect we have for our craft.

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

    Not because they match.

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

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

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

    More Than Just a Knife

    A yanagiba knife that has been used for 40 years

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

    It’s something you rely on every day.

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

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

    That’s exactly what Monozukuri is all about.

    It’s not simply making products.

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

    Every handcrafted knife in this collection reflects that philosophy.

    The Asaoya Yaichi Philosophy

    Asaoya Yaichi

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

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

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

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

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

    Continue Exploring Japanese Knives

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

    You can explore all of our latest articles here:

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

    Discover the Collection

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

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

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

    Monozukuri isn’t simply about making knives.

    It’s about making them the right way.

    From Tosa, Japan, to your kitchen.

    Explore our handcrafted Japanese knives

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

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

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

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

    Ginsan stainless steel with a traditional Nashiji finish.


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

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

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

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

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

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

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

    Ginsan santoku. Ginsan petty. Ginsan Nakiri. Ginsan Gyuto

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

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

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

    Asaoya Yaichi

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

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

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

    https://www.asaoyayaichi.com.au

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

    From Tosa, Japan, to your kitchen.

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

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

    How to Choose the Right Japanese Knife for Beginners

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

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

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

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

    1. Gyuto – The Japanese Chef’s Knife

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

    It is ideal for preparing:

    • Meat
    • Fish
    • Vegetables
    • Herbs

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

    2. Santoku – The Everyday All-Rounder

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

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

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

    3. Nakiri – Made for Vegetables

    The Nakiri is designed specifically for vegetables.

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

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

    4. Petty Knife – Small but Essential

    A Petty knife is perfect for smaller tasks such as:

    • Peeling fruit
    • Trimming meat
    • Garnishing
    • Precision work

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

    Which Knife Should You Choose?

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

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

    A Chef’s Personal Recommendation

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

    “Which Japanese knife do you use the most?”

    My answer is simple.

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

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

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

    Why Authenticity Matters

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

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

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

    Conclusion

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

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

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

    Explore our collection of authentic handcrafted Tosa knives