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  • 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.”

    👉 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.

  • 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:
    https://asaoyayaichi.com.au

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

  • Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC That Surprised Even a Chef

    Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC That Surprised Even a Chef

    Ishizuchi Kanamono Manufactory

    For more than 25 years, I have worked as a professional chef using Japanese knives almost every day. Surprisingly, although I often saw numbers like HRC 60, HRC 61, or HRC 63, I never truly understood what they meant. I simply assumed that a higher number meant a better knife.

    As I began selling handcrafted Japanese knives through Asaoya Yaichi, customers started asking about Japanese knife hardness more often. Rather than pretending I knew every technical detail, I decided to research it properly.

    What I discovered changed the way I think about knives. More importantly, I realised that my experiences in professional kitchens over the last 25 years matched what the science says about knife hardness.

    If you’ve ever wondered what HRC really means, whether a harder knife is always better, or how hardness affects sharpening, this guide is for you.

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

    What Is Japanese Knife Hardness?


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    Japanese knife hardness is usually measured using the Rockwell Hardness C Scale (HRC). This test measures how resistant the steel is to indentation using a diamond-tipped tester.

    The higher the HRC number, the harder the steel.

    However, this does not automatically mean the knife is better.

    Hardness is only one characteristic of a knife. Heat treatment, steel quality, blade geometry, sharpening, and craftsmanship all play equally important roles.

    A knife with perfect balance will usually outperform a knife that simply has the highest hardness rating.

    ➡ Internal Link: Carbon Steel vs Stainless Steel | Which Should You Choose?

    Why Japanese Knife Hardness Matters


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Japanese knife hardness affects several important characteristics.

    Better Edge Retention

    Harder steel usually keeps its edge much longer.

    That means you can prepare many more ingredients before the knife begins to lose its sharpness.

    This is one reason many Japanese knives are loved by professional chefs.

    More Difficult Sharpening

    The same hardness that keeps the edge sharp also makes the knife more difficult to sharpen.

    Removing steel takes longer, especially if the blade has become quite dull.

    Greater Risk of Chipping

    Very hard steel is less flexible.

    If used incorrectly on bones, frozen food, or by twisting the blade sideways, small chips can occur.

    That doesn’t mean the knife is weak—it simply means it should be used correctly.

    Japanese Knife Hardness in Real Kitchen Experience


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    This was probably the biggest surprise for me.

    I realised that although I didn’t know the HRC numbers, I had already experienced the difference between softer and harder steels throughout my career.

    Years ago, I used a sujihiki made from relatively soft steel.

    It was so flexible that if I applied too much pressure while sharpening, I could actually feel the blade flex slightly on the whetstone.

    The edge didn’t last particularly long.

    However, when it became dull, I could restore an excellent edge very quickly.

    It sharpened easily and always performed well enough for daily professional work.


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Later, I switched to harder stainless steel knives.

    The difference was immediately obvious.

    When freshly sharpened, the cutting performance was incredible.

    The edge stayed sharp much longer than my previous knife.

    But there was another side to the story.

    Once the knife finally became dull, it was much harder to bring back.

    It took considerably longer to raise a burr, and if I accidentally changed the sharpening angle, correcting the edge required much more patience.

    After researching Japanese knife hardness, I finally understood why.

    Harder steel offers outstanding edge retention, but it also demands greater sharpening skill.

    Softer steel loses its edge sooner, yet it rewards the user by being forgiving and much easier to sharpen.

    Neither is objectively better.

    They simply suit different users and different situations.

    ➡ Internal Link: Why Flattening Your Whetstone Matters

    Common HRC Ranges for Japanese Knives


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

    Although every manufacturer uses different heat treatments, these are general guidelines.

    HRC 55–58

    • Tough and flexible
    • Easy to sharpen
    • Loses its edge relatively quickly

    HRC 59–61

    • Excellent balance
    • Suitable for many home cooks
    • Common among quality Japanese knives

    HRC 61–64

    • Outstanding edge retention
    • Very sharp cutting performance
    • Requires proper technique and sharpening skills

    Above HRC 64

    • Extremely hard
    • Exceptional edge retention
    • Less forgiving and often intended for experienced users

    Remember, these are only general ranges.

    Steel composition and heat treatment are often more important than the HRC number alone.

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

    Should You Buy the Hardest Japanese Knife?


    180mm Santoku SG2 Rosewood Octagonal Handle

    Many people assume that the highest HRC automatically means the best knife.

    After researching this subject, I don’t believe that’s true.

    A knife should match the way you cook.

    If you enjoy sharpening and want maximum edge retention, harder steel can be fantastic.

    If you prefer quick maintenance and easy sharpening, a slightly softer blade may actually make your cooking more enjoyable.

    The best knife isn’t the one with the highest number.

    It’s the one that suits your cooking style.

    Final Thoughts on Japanese Knife Hardness


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule series

    Researching Japanese knife hardness taught me something I honestly didn’t know after more than 25 years in professional kitchens.

    I had always judged knives by how they performed.

    Only later did I realise that hardness helps explain why they perform that way.

    Today, I still don’t choose a knife based only on its HRC rating.

    I look at the steel, the heat treatment, the craftsmanship, the intended purpose, and how the knife feels in my hand.

    The HRC number is useful, but it’s only one piece of a much bigger picture.

    If this article helped you understand Japanese knife hardness a little better, I hope it also gives you more confidence when choosing your next knife.

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

    👉 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