Asaoya Yaichi

タグ: Professional Chef

  • Japanese Knife for Home Cooking: 5 Great Reasons to Love Your Favourite Knife

    Japanese Knife for Home Cooking: 5 Great Reasons to Love Your Favourite Knife


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

    There is something special about cooking with a knife you genuinely enjoy using.

    It does not have to be the most expensive knife in the world, and you certainly do not need to be a professional chef to appreciate it. Sometimes, simply having a well-made knife that feels comfortable in your hand can change the way you approach everyday cooking.

    After more than 25 years working in professional kitchens, I have come to appreciate that a good knife is about much more than sharpness. It is about comfort, confidence and the enjoyment of preparing food.

    At Asaoya Yaichi, this is the idea behind our philosophy:

    Best Knife. Best Cook.

    Whether you are preparing a simple dinner or trying something new, here are five reasons why choosing the right Japanese knife for home cooking can make a real difference.

    1. A Japanese Knife for Home Cooking Makes Preparation More Enjoyable

    Ishizuchi Kanamono Manufactory

    For many people, preparing ingredients is simply something that needs to be done before the actual cooking begins.

    But I have always felt that preparation is an important part of the cooking experience.

    The feeling of a sharp blade passing smoothly through vegetables, the sound of chopping on a wooden board and the satisfaction of making clean, precise cuts can all make time in the kitchen more enjoyable.

    A good Japanese knife does not magically improve your cooking skills. However, when a knife feels comfortable and performs well, even simple tasks can become more satisfying.

    You may find yourself enjoying the preparation just as much as the finished meal.

    And when you enjoy cooking, you naturally want to do it more often.

    2. A Sharp Knife Can Make Everyday Cooking Easier


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    One of the most noticeable differences between a well-maintained Japanese knife and an ordinary dull kitchen knife is how much effort is required to cut ingredients.

    A sharp blade moves through food with less resistance, making many everyday tasks feel easier.

    Whether you are slicing tomatoes, chopping onions or preparing chicken, a sharp knife allows you to work more smoothly and with greater control.

    Of course, sharpness alone does not determine the quality of a knife. Blade geometry, balance, weight and how the handle feels in your hand are equally important.

    A knife that suits the person using it will often be more enjoyable than one chosen simply because it is expensive.

    For anyone considering a Japanese knife for home cooking, I believe comfort and practicality should always come first.

    3. You Do Not Need a Large Collection of Japanese Knives


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Japanese knives are available in many different shapes, sizes and steel types.

    For someone discovering Japanese knives for the first time, the variety can seem overwhelming.

    But the good news is that most home cooks do not need a large collection.

    A well-chosen Gyuto or Santoku can handle the majority of everyday kitchen tasks.

    A Gyuto is an excellent all-round knife, suitable for preparing meat, fish and vegetables. Its versatility makes it a popular choice for both professional chefs and home cooks.

    A Santoku is another practical option, particularly for people who prefer a slightly shorter blade.

    Both styles can be excellent choices, depending on your cooking habits and personal preferences.

    If you are unsure where to begin, our article on choosing your first Japanese knife can help you understand what to look for.

    The goal should not be to own as many knives as possible.

    It should be to find one that you genuinely enjoy reaching for every day.

    4. Simple Cooking Is Often the Most Rewarding

    @asaoyayaichi

    Good cooking does not always require complicated techniques or expensive ingredients.

    In fact, some of my favourite dishes are incredibly simple.

    Take Shio Koji Chicken, for example.

    Shio koji is a traditional Japanese fermented seasoning made from rice koji, salt and water. It adds a gentle savoury flavour and helps tenderise meat.

    Preparing chicken with shio koji is straightforward. With a little time to marinate and a simple cooking method, you can create something delicious without spending hours in the kitchen.

    Fresh vegetables and a few carefully prepared accompaniments are often all you need to complete the meal.

    This is the kind of everyday cooking I want to encourage.

    You do not need professional equipment or advanced techniques to make good food at home.

    But having a knife that you enjoy using can make the preparation more comfortable and satisfying.

    That is why I believe a good Japanese knife belongs in an everyday kitchen, not just a professional restaurant.

    5. A Good Japanese Knife Can Become a Long-Term Companion


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    A quality Japanese knife is not something you should need to replace every year.

    With proper care and maintenance, a well-made knife can remain part of your kitchen for many years.

    Different steels offer different characteristics. Some are easier to maintain, while others appeal to people who enjoy sharpening and caring for traditional carbon steel blades.

    There is no single steel or knife that is perfect for everyone.

    The best choice depends on how you cook, how much maintenance you are comfortable with and what you personally enjoy.

    At Asaoya Yaichi, we carefully select Japanese knives with an emphasis on craftsmanship, materials and long-term value.

    We believe a good knife should be something you look forward to using, rather than simply another kitchen tool stored in a drawer.

    If you would like to understand more about the differences between Japanese knife steels, our guide to Japanese knife steel is a useful place to start.

    Best Knife. Best Cook. — Enjoy the Process

    After spending so many years in professional kitchens, one thing has become clear to me.

    Cooking is not only about the finished dish.

    It is also about everything that happens along the way.

    Choosing ingredients, preparing vegetables, slicing meat and putting together a meal are all part of the experience.

    A good knife cannot replace knowledge, practice or creativity.

    But it can make those everyday moments more enjoyable.

    That is what Best Knife. Best Cook. means to me.

    It is not about owning the most expensive equipment or trying to cook like a professional chef.

    It is about enjoying the food you prepare and appreciating the tools that help you create it.

    Discover Japanese Knives Australia with Asaoya Yaichi


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    If you are looking for a Japanese knife for home cooking, Asaoya Yaichi offers a carefully selected range of authentic Japanese kitchen knives in Australia.

    From versatile Gyuto and Santoku knives to traditional Japanese blades, our collection is chosen with an appreciation for craftsmanship, performance and long-term value.

    Whether you are preparing a simple weeknight dinner or exploring new Japanese flavours, we hope you find a knife that makes cooking something to look forward to.

    You do not need complicated recipes to enjoy good food.

    Sometimes, all you need is fresh ingredients, a little inspiration and a knife you love using.

    Best Knife. Best Cook.

    Explore our collection of Japanese kitchen knives at Asaoya Yaichi and discover the pleasure of cooking with a knife that feels right for you.

    Find Your Favourite Japanese Knife at Asaoya Yaichi

    Ready to make everyday cooking more enjoyable?

    Discover our carefully selected range of authentic Japanese knives, imported directly from Japan and available across Australia.

    Whether you’re looking for your first Japanese knife or something special for your kitchen, we hope you’ll find a blade you love using.

    🔪 Explore Japanese Knives at Asaoya Yaichi

    Best Knife. Best Cook.

    —————————————————​

    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 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.

  • Japanese Knife Christmas Gift: 5 Beautiful Choices from a Professional Chef

    Japanese Knife Christmas Gift: 5 Beautiful Choices from a Professional Chef

    Asaoya Yaichi X’mas Sale

    Christmas is approaching, and finding the perfect gift for someone special is not always easy.

    A Japanese knife can make a wonderful Christmas present. It is not simply a kitchen tool, but something that can be used, appreciated, and treasured for many years.

    After more than 25 years working as a professional chef, I have used many different Japanese knives. Some have impressed me with their cutting performance, others with their craftsmanship, and some simply because they are beautiful to look at.

    Today, I would like to introduce five Japanese knives from Asaoya Yaichi that I personally recommend as Christmas gifts.

    These are not necessarily the five most expensive knives in our collection. They are five choices I genuinely believe would make wonderful presents.

    Of course, choosing a knife for someone else is not always straightforward. Everyone has different cooking habits, preferences, and levels of experience.

    That is why I have considered not only appearance but also practicality, maintenance, and the type of person who might enjoy each knife.

    Our limited-time Christmas Sale begins on Wednesday, 14 October 2026, at 12:00 AM (Queensland time), so this is also a good opportunity to introduce some of the knives available at Asaoya Yaichi.

    If you would like to explore our collection, please visit our Japanese Knives Australia collection⁠.

    Japanese Knife Christmas Gift No. 1 — 180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer


    View more details on our website

    My first recommendation is one of the most beautiful knives in our collection.

    The 180mm Santoku VG10N 33 Layer Damascus features an elegant Damascus blade and a distinctive green marble-style handle decorated with a colourful spacer.

    What makes this series particularly special is its limited availability.

    Our supplier, Ishizuchi Kanamono Seisakusho, receives only small quantities from the blacksmith responsible for producing these knives.

    At Asaoya Yaichi, we currently have four different variations available, featuring red, orange, yellow, and blue spacers.

    We have only one knife available in each colour.

    The 180mm Santoku is also a practical choice for everyday cooking.

    Personally, I believe 180mm is a very comfortable size for home kitchens. It is long enough for most everyday preparation while remaining manageable for people who may find a larger Gyuto slightly intimidating.

    Vegetables, meat, and fish can all be prepared comfortably with this type of knife.

    Another advantage is the VG10N stainless steel blade. Compared with traditional carbon steel, it is relatively easy to maintain because of its corrosion resistance.

    Of course, even stainless steel knives should always be cleaned and dried properly.

    For someone who enjoys cooking and appreciates beautiful kitchen tools, I believe this would make an exceptional Christmas present.

    Personally, I find the combination of the Damascus blade and colourful handle particularly attractive.

    It is certainly one of my favourites.

    Japanese Knife Christmas Gift No. 2 — 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer


    View more details on our website

    My second recommendation has a completely different character.

    This 180mm Santoku features Aogami #2 carbon steel, a beautiful green Micarta handle, and a striking turquoise spacer.

    Like my first recommendation, this knife comes from a blacksmith whose work is available only in limited quantities through our supplier.

    Personally, I find the combination of the deep green handle and turquoise spacer particularly beautiful.

    There is something about its appearance that reminds me of the Japanese aesthetic of wabi-sabi, an appreciation of simplicity, character, and understated beauty.

    However, the real attraction of this knife is not just its appearance.

    Aogami #2 is a traditional Japanese carbon steel appreciated for its cutting performance and sharpening characteristics.

    Over the years, I have used several different carbon steel knives in professional kitchens, and I still enjoy the feeling of a well-maintained carbon steel edge.

    There is something satisfying about using a knife that requires a little care but rewards that attention with excellent cutting performance.

    However, carbon steel is not necessarily the best choice for everyone.

    Unlike stainless steel, Aogami #2 can develop patina and rust if it is left wet or poorly maintained.

    For that reason, I would recommend this knife to someone who already understands basic knife maintenance or genuinely enjoys looking after their kitchen tools.

    If you are interested in learning more about the differences between Japanese knife steels, I have discussed this subject in my article about Japanese Knife Steel.

    For the right person, this knife offers a wonderful combination of traditional Japanese steel and contemporary design.

    Japanese Knife Christmas Gift No. 3 — VG10 Polished Hammered 67 Layer Damascus Green Handle Series


    View more details on our website!

    My third recommendation is particularly interesting because it offers the opportunity to create a matching knife set.

    This beautiful VG10 series features a polished hammered finish, 67-layer Damascus construction, and elegant green handles.

    At Asaoya Yaichi, we offer three different knives from this collection: a 180mm Santoku, a 210mm Gyuto, and a 135mm Petty.

    All three are attractive knives individually, but I think they become even more interesting when considered as Christmas gifts.

    For example, combining a Santoku with a Petty would make a beautiful and practical present for someone who enjoys cooking at home.

    The Santoku can handle most everyday food preparation, while the smaller Petty is useful for more delicate work.

    Alternatively, a 210mm Gyuto and 135mm Petty would be an excellent combination for someone who prefers a slightly longer main knife.

    Personally, I do not think most home cooks need both a Santoku and a Gyuto from the same series.

    Their uses overlap considerably, and I would rather recommend two knives that complement each other.

    After working in professional kitchens for more than 25 years, I have come to appreciate the importance of choosing knives according to the work they actually need to perform.

    A larger collection is not necessarily a better collection.

    In fact, two carefully selected knives can be more useful than several knives that perform almost identical tasks.

    I have previously shared my thoughts on different Japanese knife shapes, including the versatility of the Gyuto, in my article Japanese Knife Shapes: 5 Powerful Lessons From 25 Years.

    Another reason I like this series as a Christmas gift is its appearance.

    The matching green handles and Damascus blades create a beautiful combination, particularly when two knives are presented together.

    For someone who enjoys cooking regularly, I believe this would be a thoughtful and practical gift that could be appreciated for many years.

    Japanese Knife Christmas Gift No. 4 — Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn


    View more details on our website!

    My fourth recommendation is for someone who appreciates the traditional appearance of Japanese knives.

    This series features Ginsan stainless steel, a Nashiji blade finish, and a traditional octagonal magnolia wood handle with a buffalo horn ferrule.

    The appearance is unmistakably Japanese.

    Personally, I find the simplicity of this design particularly appealing.

    Unlike the colourful handles of my earlier recommendations, this series has a more traditional character.

    There is no need for elaborate decoration. The forged blade, textured finish, and natural wooden handle already give the knife a beautiful presence.

    At Asaoya Yaichi, we offer four different knives from this collection: a 210mm Gyuto, 180mm Santoku, 165mm Nakiri, and 120mm Petty.

    Once again, combining two complementary knives could make a wonderful Christmas present.

    For example, a Santoku and Petty would provide a versatile combination for everyday home cooking.

    A Gyuto and Petty would also be an excellent choice for someone who prefers a longer main knife.

    Alternatively, someone who enjoys preparing vegetables might appreciate the traditional appearance and specialised shape of the Nakiri.

    Ginsan is an interesting steel because it combines good corrosion resistance with cutting and sharpening characteristics appreciated by many Japanese knife enthusiasts.

    For someone who likes traditional Japanese knives but does not want the additional maintenance associated with carbon steel, I think Ginsan is well worth considering.

    I have previously written about this steel in my article about Ginsan Steel.

    The Nashiji finish is another distinctive feature of this series.

    Nashiji literally refers to a pear-skin-like texture, and it gives the blade a traditional, understated appearance.

    If you would like to learn more about this finish, you can also read What Does Nashiji Mean on a Japanese Knife?

    If the person receiving your gift appreciates traditional Japanese craftsmanship, this series would certainly be worth considering.

    Japanese Knife Christmas Gift No. 5 — 180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle


    View more details on our website!

    My final recommendation is a little different.

    If I were choosing a Japanese knife as a Christmas gift for a professional chef, this would be one of my strongest candidates.

    The 180mm Kiritsuke Aogami #2 Kurouchi features traditional carbon steel, a black forged finish, and a walnut octagonal handle.

    Its appearance is simple, powerful, and unmistakably Japanese.

    I previously wrote an article explaining which knife I would choose if I could use only one knife in my professional kitchen.

    My answer was a Kiritsuke.

    That is how highly I regard its versatility.

    In my daily work at a sushi counter, I need a knife that can handle different ingredients and cutting tasks efficiently.

    The pointed tip of a Kiritsuke is useful for precise work, while the blade can handle many everyday preparation tasks.

    Of course, no single knife is perfect for absolutely everything.

    However, I have always appreciated knives that allow me to work comfortably without constantly changing tools.

    Although I particularly recommend this knife for professional chefs, I would also be delighted to see home cooks enjoying it.

    For anyone who finds 180mm slightly too long, we also offer a 165mm version.

    The shorter blade may feel more comfortable for someone who prefers a compact knife.

    Because this knife uses Aogami #2 carbon steel, it requires proper cleaning, drying, and maintenance.

    The black Kurouchi finish gives it a beautiful traditional appearance, but it does not eliminate the need to care for the exposed carbon steel.

    For someone who appreciates traditional Japanese knives, however, that responsibility can become part of the enjoyment of ownership.

    I have written more about my personal preference for this knife shape in Kiritsuke — The Knife I Would Choose If I Could Own Only One.

    For an experienced cook or professional chef, I believe this would be a particularly memorable Christmas gift.

    Which Japanese Knife Christmas Gift Would I Personally Choose?

    After introducing these five recommendations, you might be wondering which one I would personally choose.

    The answer depends entirely on the person receiving the gift.

    If I were choosing a knife for someone who had never owned a Japanese knife before, I would probably start with the VG10N Damascus Santoku or the VG10 hammered Damascus series.

    Both offer beautiful designs, practical blade shapes, and relatively straightforward maintenance.

    For someone who appreciates traditional Japanese craftsmanship, I would strongly consider the Ginsan Nashiji series.

    Its appearance is beautifully Japanese, and its stainless steel blade makes it a practical choice for everyday use.

    For an experienced cook who enjoys traditional carbon steel, the Aogami #2 Santoku or Kurouchi Kiritsuke would be particularly appealing.

    Personally, I have always believed that choosing a knife should begin with understanding how it will be used.

    A professional chef and someone who cooks occasionally at home may have completely different requirements.

    Even two professional chefs can have very different preferences.

    That is why I do not believe there is one perfect knife for everyone.

    The best Japanese Knife Christmas Gift is not necessarily the most expensive knife or the one with the most elaborate design.

    It is the knife that suits the person receiving it.

    After more than 25 years working in professional kitchens, that is still one of the most important lessons I would share.

    Christmas Sale Begins Wednesday, 14 October 2026!

    Our limited-time Christmas Sale officially begins at 12:00 AM on Wednesday, 14 October 2026 (Queensland time).

    This is a wonderful opportunity to discover our carefully selected range of authentic Japanese knives.

    Some of the knives featured in today’s article are available in very limited quantities.

    In particular, our VG10N 33 Layer Damascus Rainbow Spacer series currently has only one knife available in each colour.

    Once these knives are sold, we cannot guarantee when the same models will become available again.

    If you are considering a Japanese knife as a Christmas present this year, I encourage you to explore our collection before the sale begins.

    At Asaoya Yaichi, we carefully select Japanese knives that we believe offer genuine quality, beautiful craftsmanship, and lasting value.

    Whether you are purchasing your first Japanese knife, choosing a present for someone special, or adding another knife to your own collection, I hope you find something that brings enjoyment to your kitchen.

    A carefully chosen Japanese knife can become much more than a Christmas present.

    It can become a trusted kitchen companion for many years to come.

    👉 Explore more:
    Asaoya Yaichi Blog⁠

    👉 Visit our online store:
    Asaoya Yaichi Online Store⁠

    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 Christmas Gift: 5 Beautiful Reasons to Give One

    Japanese Knife Christmas Gift: 5 Beautiful Reasons to Give One

    Asaoya Yaichi

    Christmas is approaching, and finding the perfect present for someone special is not always easy.

    We often look for something beautiful, practical, and meaningful. Something that will not simply be forgotten after the holiday season.

    A Japanese Knife Christmas Gift might not be the first thing that comes to mind, but I believe it deserves serious consideration.

    After more than 25 years working as a professional chef, I have come to appreciate Japanese knives as much more than ordinary kitchen tools.

    A good knife can become part of someone’s daily life for many years.

    At Asaoya Yaichi, we carefully select Japanese knives and introduce them to customers throughout Australia.

    We are also excited to announce that our limited-time Christmas sale begins Wednesday , 14 October 2026, at 12:00 AM (Queensland time).

    Before the sale begins, you are welcome to explore our collection.

    👉 Explore Japanese Knives at Asaoya Yaichi⁠

    Today, I would like to share five reasons why I believe a Japanese knife can make a wonderful Christmas gift.

    1. A Japanese Knife Christmas Gift Can Carry a Beautiful Meaning

    Ishizuchi Kanamono Manufactory

    In Japan, giving a knife can have a meaning that surprises people unfamiliar with Japanese culture.

    Although knives are sometimes associated with cutting relationships, they can also symbolise cutting away misfortune, overcoming difficulties, and opening a new path in life.

    A knife can therefore represent a fresh beginning.

    For someone moving into a new home, starting a new career, getting married, or beginning another chapter of life, this symbolism can make a thoughtful gift.

    Of course, traditions and personal beliefs vary, but I find this positive interpretation particularly beautiful.

    A Japanese Knife Christmas Gift can express your hope that someone will enjoy a wonderful future.

    2. A Japanese Knife Christmas Gift Can Last for Many Years


    A 40-year-old Kiya Yanagiba knife passed down to me by my mother.

    Many Christmas presents are exciting when first opened but gradually lose their appeal.

    A well-made Japanese knife is different.

    With proper care and occasional sharpening, a quality knife can remain useful for many years.

    I have personal experience with this.

    My mother has owned a Japanese Yanagiba knife for approximately 40 years. I used that same knife for around 20 years before it became part of her kitchen again.

    That experience taught me something important.

    The value of a knife is not necessarily determined by how expensive it is when purchased, but by how long it continues to serve its owner.

    I have discussed this idea further in:

    ➡️ Is an Expensive Japanese Knife Really Worth It?⁠

    A knife that accompanies someone through years of cooking can eventually become something surprisingly personal.

    3. Japanese Craftsmanship Makes the Gift Special

    Japanese knives are admired around the world for their craftsmanship, materials, and attention to detail.

    However, I believe their greatest appeal lies in the people behind them.

    Many Japanese knife-making traditions have developed over generations, with craftspeople continuing to refine techniques that require considerable experience and dedication.

    At Asaoya Yaichi, we particularly value knives produced in Tosa, Japan.

    Tosa has a long history of blade-making, and its traditional blacksmithing culture remains an important part of Japanese craftsmanship.

    If you are interested in understanding these traditions, please read:

    ➡️ Hand-Forged vs Machine-Made Japanese Knives⁠

    When someone receives a Japanese knife, they are receiving more than a piece of sharpened steel.

    They are receiving something connected to a remarkable manufacturing tradition.

    For me, that makes a Japanese Knife Christmas Gift particularly meaningful.

    4. A Japanese Knife Christmas Gift Can Suit Different Cooking Styles


    To suit your style.

    One of the wonderful things about Japanese knives is the variety available.

    Some people enjoy preparing meat and fish, while others spend more time cooking vegetables.

    For someone who enjoys preparing different kinds of meals at home, a Gyuto can be an excellent choice.

    A Santoku is another practical option, especially for someone who prefers a slightly shorter blade.

    For people who enjoy detailed preparation, a smaller Petty knife can also be a wonderful addition to their kitchen.

    I have explored the differences between these popular designs in:

    ➡️ Nakiri vs Santoku: 3 Essential Lessons from My Kitchen⁠

    The most important thing is not choosing the most expensive knife.

    It is choosing something that suits the recipient’s cooking habits and experience.

    That is what makes selecting a Japanese knife as a Christmas gift such a personal experience.

    5. Discovering Japanese Knives in Australia Has Never Been Easier


    Our Partner Store, Chanoyu

    Finding authentic Japanese knives in Australia has become easier, but choosing the right knife can still feel overwhelming.

    Different steels, blade shapes, handles, and price ranges can make the decision surprisingly complicated.

    That is one reason I started Asaoya Yaichi.

    After spending more than 25 years in professional kitchens, I wanted to share my experiences and introduce carefully selected Japanese knives to Australian customers.

    If you are exploring Japanese knives for the first time, our dedicated page is a useful place to begin:

    ➡️ Japanese Knives Australia — Explore Our Collection⁠

    You can also learn more about choosing a Japanese knife in:

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

    Whether you are buying for a professional chef or someone who simply enjoys cooking at home, there is a Japanese knife that may suit their needs.

    Tomorrow: My 5 Recommended Japanese Knives for Christmas Gifts

    https://blog.asaoyayaichi.com.au

    Today, I have shared why I believe a Japanese knife can make such a meaningful Christmas present.

    But which knife would I actually choose?

    Tomorrow, I will introduce five Japanese knife series from Asaoya Yaichi that I personally recommend as Christmas gifts, based on my experience of more than 25 years working as a professional chef.

    From beautiful Damascus patterns and colourful handles to traditional Japanese carbon steel knives, each recommendation has its own character.

    Some are ideal for home cooks, while others may appeal more to professional chefs or people who appreciate traditional Japanese craftsmanship.

    I will also explain which knives I would recommend as matching pairs.

    If you are considering a Japanese Knife Christmas Gift this year, I hope tomorrow’s article will help you find something truly special.

    A Christmas Gift Worth Remembering

    Asaoya Yaichi X’mas sale

    I believe the best gifts are not necessarily the most fashionable or expensive.

    They are the ones that become part of our lives.

    A Japanese knife can accompany someone through everyday dinners, family celebrations, and countless meals prepared for people they love.

    This Christmas, Asaoya Yaichi is preparing something special.

    Our limited-time Christmas sale officially begins Wednesday , 14 October 2026, at 12:00 AM (Queensland time).

    Because our knives are carefully selected and available in limited quantities, some models may sell out before our next shipment arrives.

    If you have been considering a Japanese Knife Christmas Gift, now is a wonderful time to explore our collection before the sale begins.

    And please come back tomorrow for my five personal Christmas gift recommendations!

    Mark your calendar and don’t miss out!

    👉 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.

  • 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.

  • Japanese Knife Steel: 5 Powerful Lessons I Learned After 25 Years as a Chef

    Japanese Knife Steel: 5 Powerful Lessons I Learned After 25 Years as a Chef

    Ishizuchi Kanamono Manufactory

    For most of my 25 years working as a professional chef, I honestly did not care much about Japanese knife steel.

    I knew my knives felt different, but I rarely thought about the reason. Some held their edge longer. Some could lose their initial sharpness but still somehow get me through a busy service. Others became frustrating once the edge started to fade. Some were easy to sharpen, while others required more patience. And, of course, some rusted much more easily than others.

    I noticed all of these differences long before I understood the steels behind them.

    It was only after starting Asaoya Yaichi and learning more seriously about Japanese knives that those years of experience began to connect with what I was learning about steel.

    If you are looking for Japanese knives in Australia, understanding these differences can make choosing your next knife much easier.

    👉 Visit the Asaoya Yaichi online store to explore our Japanese knives in Australia.

    Japanese Knife Steel Was Never My Priority in the Kitchen


    165mm Santoku A10 Damascus Black & Red Octagonal Handle

    As a working chef, I was interested in practical results.

    Does it cut well? How long can I use it before sharpening? Can I keep using it when the edge starts to fade? How quickly can I bring the edge back?

    I did not stand in the kitchen thinking about carbon percentages or steel specifications.

    Looking back, however, I realise I had been learning about Japanese knife steel through my hands for years without knowing it.

    👉 INTERNAL LINK: Hand-Forged vs Machine-Made Knives

    Learning more about knife making also taught me that steel is only part of the story. Heat treatment, blade geometry, sharpening and construction all influence how a knife performs.

    Learning Japanese Knife Steel Finally Explained My Preferences


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

    Once I started selling Japanese knives, I needed to understand what I was actually selling.

    That changed the way I looked at my own knives.

    Suddenly, experiences from many years in professional kitchens started making sense. Today I know that I personally enjoy using Aogami #2 and Aogami Super. They suit the way I work and, importantly, the way I sharpen.

    That does not mean I believe they are the best steels for everyone.

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

    Specifications and price can tell us something about a knife, but they cannot completely describe what it will feel like after months or years of real kitchen use.

    Choosing Japanese Knife Steel for Japanese Knives in Australia


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

    This becomes particularly important when choosing Japanese knives in Australia.

    As a professional chef, I use my knives constantly. With carbon steel, I wash the blade, dry it and continue using it regularly. Patina develops, but personally I have not found rust particularly difficult to manage during everyday professional use.

    Home use can be very different.

    You might use a carbon-steel knife tonight and then not touch it again for several days. If moisture remains on the blade during that time, rust can appear surprisingly quickly.

    That is one reason stainless steels such as VG10 or Ginsan can make a lot of sense for people who want a Japanese knife without constantly thinking about maintenance.

    👉 INTERNAL LINK: Japanese Knife Rust Removal: 5 Powerful Reasons I Keep a Sabitoru Fine in My Knife Kit

    Stainless does not mean completely rust-proof, but it is generally more forgiving.

    This is also why there is no single answer when someone asks me which steel they should choose.

    Japanese Knife Steel and What I Feel at the Sharpening Stone


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    There is another difference I have noticed over the years: sharpening.

    This is my personal experience rather than a rule for every knife, but when some stainless knives become very dull, I find they can become frustrating.

    I can usually bring them back to a reasonably sharp edge without too much trouble. But getting that edge back to the extremely sharp condition I personally want can sometimes require patience.

    With Aogami carbon steels, I often feel that I can bring the edge back more naturally.

    Of course, this depends on much more than simply whether a knife is carbon or stainless. Hardness, heat treatment, blade geometry and sharpening stones all matter.

    That is why I prefer talking about what I have actually experienced rather than saying one steel is universally better.

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

    Japanese Knives Australia: Steel Is Only the Beginning


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    If you are searching for Japanese knives in Australia, I would not start by asking, “What is the best steel?”

    I would start with different questions.

    How often do you cook? Do you sharpen your own knives? Are you comfortable drying a carbon-steel blade immediately after use? Do you want something easy to maintain? What shape and length actually suit the food you prepare?

    Understanding Japanese knife steel helps answer those questions, but steel should not become the only reason you choose a knife.

    I recently wrote about the Japanese knives I would personally choose after more than 25 years in professional kitchens. That article looks beyond steel and considers the complete knife from the perspective of actual use.

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

    For me, that is the real value of finally learning about steel.

    Twenty-five years ago, I could tell you whether I liked a knife. I just could not always explain why.

    Today, I understand much better why Aogami #2 and Aogami Super suit me, why stainless steel can be a better choice for many people, and why the most impressive steel name does not automatically make the best knife for the person holding it.

    If you are choosing Japanese knives in Australia, learn about the steel—but choose the knife according to the way you actually 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.

  • Authentic Japanese Knives — Why True Craftsmanship Deserves Fair Value

    Authentic Japanese Knives — Why True Craftsmanship Deserves Fair Value

    Ishizuchi Kanamono Manufactory

    Authentic Japanese Knives are often discussed in terms of sharpness, steel, performance and craftsmanship. But behind every genuine handmade knife is something that is much harder to see: the years of knowledge, experience and dedication required to make it.

    Price matters. I understand that completely. A more affordable knife can make Japanese knives accessible to more people, especially those buying their first serious kitchen knife. There is nothing wrong with offering good value, and there is nothing wrong with occasional sales or promotions.

    But I believe there is an important difference between making a good knife more accessible and allowing genuine craftsmanship to become a permanent race toward the lowest possible price.

    At Asaoya Yaichi, that distinction matters to me.

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

    Authentic Japanese Knives Are More Than Products


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

    When we pick up a handmade Japanese knife, we see the finished blade. We do not immediately see the years it took the craftsman to develop the skills required to make it.

    Forging, heat treatment, grinding, sharpening and finishing all require experience. The final knife represents not only materials and labour, but knowledge passed down and refined over generations.

    That is why I believe Authentic Japanese Knives should be valued for more than their specifications.

    👉 INTERNAL LINK: “Hand-Forged vs Machine-Made Japanese Knives”

    This does not mean that an expensive knife is automatically a better knife. I have worked in professional kitchens for more than 25 years, and I know very well that price alone does not determine how useful a knife will be.

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

    But there is a difference between questioning whether a knife is worth its price and expecting genuine craftsmanship to continually become cheaper.

    Fair Value Does Not Mean Never Having a Sale


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    I think this distinction is important.

    A seasonal promotion, special offer or occasional discount can help someone experience a good Japanese knife for the first time. A retailer may choose to reduce its own margin for many different reasons.

    That does not change the underlying value of the craftsmanship.

    What concerns me is not discounting itself. It is the idea that authentic handmade products should always compete by becoming cheaper than the next seller.

    If price becomes the main battlefield, eventually someone in the chain has to absorb that pressure.

    And I do not want that pressure to continually move towards the people actually making the knives.

    Authentic Japanese Knives Exist Because Craftsmen Still Make Them


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

    Today, Japanese-style knives are produced around the world. Many are affordable, and some are perfectly good kitchen tools.

    There is room for them.

    But genuine Japanese craftsmanship exists because there are still people willing to spend years learning how to forge, heat treat, grind and finish blades.

    👉 INTERNAL LINK: “Tosa Knives and Kurouchi — Why the Black Finish Became So Common”

    Traditional craftsmanship cannot survive on admiration alone.

    People can tell craftsmen that their work is beautiful, important and culturally valuable. But if the profession cannot provide a sustainable future, eventually fewer people may be willing to dedicate their lives to learning it.

    The Future of Authentic Japanese Knives Depends on the Next Generation


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    This is where the subject becomes much bigger than the price of one knife.

    Preserving Japanese knife making is not simply about keeping old techniques alive today. Someone has to learn those techniques tomorrow.

    👉 INTERNAL LINK: 流通 | Tosa Knife History: 5 Surprising Ways Tosa Blades Spread Across Japan

    I want young people to be able to look at a respected blacksmith and think:

    “I want to become like that person.”

    For that to happen, craftsmanship must offer more than respect. It must also offer the possibility of building a meaningful and sustainable career.

    If a young apprentice can see that an exceptional craftsman is recognised around the world, that their knives are valued, and that their name itself carries meaning, becoming a blacksmith can become something to aspire to.

    That matters because without a next generation, even centuries of tradition can eventually stop.

    I also believe that achieving this future is not the responsibility of blacksmiths alone. Those of us who sell Japanese knives have a role to play as well.

    Rather than seeing each other only as competitors, perhaps knife retailers can collectively help raise the appreciation and value of genuine Japanese craftsmanship. We may run different businesses, carry different knives and approach the market in different ways, but ultimately, a stronger appreciation for authentic Japanese knives can help support the craftsmen and the tradition we all depend on.

    I Want Craftsmen’s Names to Carry Value


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    One of my hopes for Japanese knives is that the finest examples will increasingly be viewed in the same way we appreciate fine watches, jewellery and other forms of exceptional craftsmanship.

    Not because a kitchen knife should become something too precious to use.

    Quite the opposite. A great knife should be used.

    But we can use something every day while still respecting the person who created it.

    In the world of fine craftsmanship, the maker’s name can become part of the object’s value. I would like to see more Japanese blacksmiths receive that same recognition.

    I want people to say:

    “This knife was made by this craftsman.”

    And for that statement to mean something.

    👉 INTERNAL LINK: “Handmade Japanese Knives” / your existing article discussing handmade knives and long blacksmith waiting times

    Perhaps one day a young person will see a blacksmith whose knives are respected and valued around the world and think, “If I dedicate myself to this craft, maybe my name could mean something too.”

    That is how a tradition gains a future.

    Authentic Japanese Knives Should Carry Their True Value Forward


    180mm Santoku SG2 Rosewood Octagonal Handle

    At Asaoya Yaichi, I want customers to receive good value. There may be promotions, special offers and opportunities to purchase knives at reduced prices.

    But I do not want the long-term value of Authentic Japanese Knives to be determined simply by who can sell them for the lowest price.

    There is a difference between offering customers a good deal and undervaluing the craft itself.

    For me, respecting Japanese knife making means respecting the customer, the knife and the people who make it.

    I hope Japanese Knives in Australia continue to gain recognition not only for their sharpness and performance, but also for the craftsmen and traditions behind them.

    Because when craftsmen are properly valued, the profession itself has value.

    And when a profession has a future, a young person may dream of becoming part of it.

    A good knife can last for many years.

    A healthy tradition should last for generations.

    👉 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.

  • Japanese Knives Australia Ranking: 5 Exceptional Knives I Would Choose After 25 Years as a Chef

    Japanese Knives Australia Ranking: 5 Exceptional Knives I Would Choose After 25 Years as a Chef

    Asaoya Yaichi

    Choosing a Japanese knife is highly personal. Steel, balance, blade shape, handle design and even appearance can completely change how a knife feels in your hand. After more than 25 years working in professional kitchens, I have learned that the knife I personally want is not always the most expensive one.

    That is why I wanted to create my own Japanese Knives Australia Ranking. Rather than ranking knives purely by price or specifications, these are five knives from the Asaoya Yaichi collection that stand out to me through a combination of usability, craftsmanship, steel, rarity and character.

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

    👉 https://asaoyayaichi.com.au

    Japanese Knives Australia Ranking — Why These 5?

    Ishizuchi Kanamono Manufactory

    There are many excellent Japanese knives available today, so this ranking is deliberately personal. I am looking at these knives from the perspective of someone who has spent decades actually using knives in professional kitchens.

    Some knives impress me because of their practicality. Others because of traditional Japanese craftsmanship. And sometimes there is simply a knife that makes you think, “I want that one.”

    👉 INTERNAL LINK: Read “Is an Expensive Japanese Knife Really Worth It?” here.

    No. 5 — 210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle


    210mm Gyuto VG10 Polished Hammered 67 Layer Damascus Green Handle

    At number five in my Japanese Knives Australia Ranking is a 210mm Gyuto made from VG10 stainless steel with a polished hammered 67-layer Damascus finish.

    This is what I would call a dependable all-rounder. A 210mm Gyuto is extremely versatile in both professional and home kitchens, while VG10 offers a practical combination of edge retention, corrosion resistance and ease of maintenance.

    The Damascus pattern and green handle also make this knife visually impressive without sacrificing everyday usability.

    Personally, I would be very tempted to purchase this Gyuto together with the matching Petty. As a set, they cover an enormous amount of everyday kitchen work while looking fantastic together.

    👉 INTERNAL LINK: Read “Hand-Forged vs Machine-Made Japanese Knives” here.

    No. 4 — 180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer


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

    Number four is something quite different.

    This 180mm Santoku combines VG10N steel with 33-layer Damascus, a Green Marble handle and a Rainbow Spacer.

    The marble-style handle immediately catches the eye, but what makes this knife particularly interesting to me is its rarity. Japanese knives with this combination of blade and handle design are not something you see everywhere.

    The 180mm Santoku size is also highly practical. It gives you enough blade for serious preparation while remaining comfortable and controllable for everyday cooking.

    For someone wanting a Japanese knife that feels genuinely different from the usual choices, this is a special piece.

    👉 INTERNAL LINK: Read “Most Popular Japanese Knife Souvenirs” here.

    No. 3 — 180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    If I ranked these knives purely on usability, this could easily be number one.

    I have written about this knife before because I genuinely think its shape is exceptionally easy to use. The Aogami #2 carbon steel is also a steel I personally enjoy working with.

    But what gives this knife its character is the Kurouchi finish.

    The dark, rustic surface carries the character I associate with traditional Tosa knives. It does not try to look overly polished or perfect. For people who understand Japanese knives, that simplicity is part of the attraction.

    This knife is also currently available to see at Chanoyu cafe on the Gold Coast.

    👉 INTERNAL LINK: Read my article about the 180mm Kiritsuke Aogami #2 here.

    No. 2 — Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule


    Gyuto Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Number two in my Japanese Knives Australia Ranking is our Ginsan Nashiji Gyuto.

    This knife represents something very different from the modern Damascus designs above. Quality Ginsan stainless steel, a Nashiji finish, forged construction, Magnolia octagonal handle and Buffalo Horn ferrule come together in a knife that feels unmistakably Japanese.

    Interestingly, when I take our knives to businesses and show them in person, this Ginsan series consistently attracts attention. Many of the people I speak with immediately want to know more about it.

    We also carry this style in Gyuto, Santoku, Petty and Nakiri, making it particularly attractive for someone who wants to build a matching Japanese knife set rather than purchase just one knife.

    👉 INTERNAL LINK: Read our article about Ginsan steel and Nashiji-finished Japanese knives here.

    No. 1 — 180mm Santoku Aogami #2 Green Micarta Handle with Turquoise Spacer


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

    My number one choice is the 180mm Santoku Aogami #2 with Green Micarta Handle and Turquoise Spacer.

    I have featured this knife before, and my opinion has not changed.

    For me, it is simply the coolest knife in the collection.

    The turquoise band running through the handle immediately catches the eye, while Aogami #2 is one of my favourite steels. What I particularly like is the contrast between these elements.

    Aogami #2 represents a very traditional Japanese carbon steel, yet the Green Micarta and turquoise give the knife a modern personality. At the same time, the polished blade still retains a subtle, restrained character that reminds me of Japanese wabi-sabi rather than excessive decoration.

    It is traditional and contemporary at the same time.

    After more than 25 years working with kitchen knives, I have handled plenty of expensive and impressive blades. But if I were choosing one knife from the Asaoya Yaichi collection for myself, this is the one I would want.

    That is why it takes first place in my Japanese Knives Australia Ranking.

    👉 INTERNAL LINK: Read my previous article featuring the Aogami #2 Santoku with Green Micarta and Turquoise Spacer here.

    Final Thoughts on My Japanese Knives Australia Ranking

    This is not a ranking based simply on price. It reflects what I personally value after more than 25 years in professional kitchens: usability, steel, craftsmanship, individuality and the feeling a knife gives you when you pick it up.

    Your number one may be completely different from mine — and that is part of what makes Japanese knives so interesting.

    A knife is a tool, but a good knife can also become something personal. Among these five, there are knives I admire, knives I would recommend for their practicality and knives I simply want to own.

    And sometimes, that final feeling matters most.

    👉 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.

  • 椿油 | Camellia Oil for Japanese Knives: 5 Essential Lessons From My Own Experience

    椿油 | Camellia Oil for Japanese Knives: 5 Essential Lessons From My Own Experience

    Asaoya Yaichi

    Camellia oil for Japanese knives is often recommended as a traditional way to help protect blades from rust, especially carbon steel knives. I have worked with Japanese knives throughout more than 25 years in professional kitchens, but surprisingly, camellia oil has never been something I used regularly.

    I had used it before, however, and one particular experience has stayed with me for years.

    Now that Asaoya Yaichi will soon be carrying Kurobara Hamono Tsubaki, a Japanese blade-care oil, it seemed like the right time to look again at what knife oil actually does, when it is useful, and what I learned from my own experience.

    If you are looking for authentic Japanese kitchen knives and traditional knife-care products, you can also visit our online store:

    👉 https://asaoyayaichi.com.au

    Why Camellia Oil for Japanese Knives Has Been Used for So Long


    Ishizuchi Kanamono Manufactory 

    Japanese carbon steel knives can develop rust when moisture remains on the blade. This is simply part of owning reactive carbon steel. With normal daily use, washing and thoroughly drying the knife immediately after use is often the most important habit.

    However, a protective oil becomes particularly useful when a carbon steel knife will not be used for some time.

    A very thin film of oil creates an additional barrier between the steel and moisture in the surrounding environment. This is why knife oils have traditionally been associated not only with kitchen knives but also with Japanese swords, woodworking tools and other high-quality steel tools.

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

    Kurouchi knives are a good example. Their dark forge scale may provide some protection to parts of the blade, but the exposed cutting edge is still reactive carbon steel and needs proper care.

    My Own Mistake With Camellia Oil for Japanese Knives


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Years ago, one of the restaurants where I worked kept camellia oil for knife maintenance. Because it was available, I occasionally used it, although it never became part of my normal knife-care routine.

    At one point, I applied the oil to a knife that I planned to store for a longer period.

    Then I forgot about it.

    When I eventually took the knife out again, the oil had become unpleasantly sticky. Instead of finding a beautifully protected blade covered with a light film of oil, I found a knife with a thick, tacky residue.

    That experience stayed in my mind.

    Importantly, I do not know the brand or exact composition of the oil I used at that time, so I cannot say that the problem was caused by camellia oil itself. It may have been the particular product, the amount I applied, the storage conditions, the length of storage, or a combination of these factors.

    What I can say is that it taught me a simple lesson: more oil does not necessarily mean better protection.

    👉 INTERNAL LINK: Japanese Knife Rust Removal: 5 Powerful Reasons I Keep a Sabitoru Fine in My Knife Kit

    That connects directly with another lesson from professional kitchens: preventing rust is much easier than removing it later.

    Camellia Oil for Japanese Knives Should Be a Thin Protective Layer


    About Tosa Knives

    Knife oil does not need to make the blade look wet.

    For storage, the goal is simply to leave a very thin and even protective film on a completely clean and dry blade. Applying excessive oil can create unnecessary mess and may attract dust or make the knife unpleasant to handle when it comes out of storage.

    This is particularly relevant for carbon steels such as Aogami #2 and other traditional Japanese steels.

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

    For a knife that is being used every day in a professional kitchen, careful washing and immediate drying may be more practical than constantly applying oil. For a knife that may sit unused for weeks or months, however, a protective oil makes much more sense.

    Why I Chose Kurobara Hamono Tsubaki


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    This time, I wanted a product specifically intended for blade maintenance rather than simply assuming that any bottle labelled camellia oil would be suitable.

    Kurobara Hamono Tsubaki is made in Japan specifically for the maintenance and storage of blades. Kurobara describes it as suitable for Japanese swords, high-quality blades, tools and kitchen knives, and as a non-drying, odourless rust-prevention oil.

    This is also an important distinction: Hamono Tsubaki is not simply a bottle of 100% pure camellia seed oil. It is a formulated blade-care product containing mineral oil, camellia seed oil and other ingredients.

    That difference is one reason I am interested in trying it properly myself.

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

    A good Japanese knife can last for many years, but price alone does not protect it. How the knife is used, sharpened, cleaned and stored matters just as much.

    Good Knife Care Is About Understanding Your Knife


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

    After more than 25 years in kitchens, I still do not believe there is one maintenance routine that suits every Japanese knife or every cook.

    A stainless VG10 knife used every day has very different maintenance needs from an Aogami carbon steel knife that might remain in storage for several months.

    👉 INTERNAL LINK: 一目惚れ Hitomebore | 7 Powerful Reasons to Fall in Love With a Japanese Knife

    Understanding the steel, how frequently you use the knife and how you store it is more useful than blindly following a traditional routine.

    That is also why my old sticky-oil experience does not make me dismiss camellia oil. Instead, it makes me want to understand and use the right product correctly.

    A New Knife-Care Product Coming to Asaoya Yaichi

    Asaoya Yaichi

    Kurobara Hamono Tsubaki will soon be available from Asaoya Yaichi in Australia.

    Once it arrives, I will use it myself and see how it performs with the carbon steel knives I actually work with. Rather than recommending something simply because it is traditional, I prefer to understand how it works in real use.

    👉 INTERNAL LINK: Kiritsuke | Japanese Knife for Chefs: 1 Powerful Choice After 25 Years in Professional Kitchens

    Japanese knives are tools designed to be used, but looking after them properly is part of keeping them working for years. Sometimes that means sharpening. Sometimes it means removing rust. And sometimes, especially before longer storage, it may be as simple as applying the right protective oil — and remembering that a little can go a long way.

    👉 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.

  • Is an Expensive Japanese Knife Really Worth the Money?

    Is an Expensive Japanese Knife Really Worth the Money?

    Asaoya Yaichi

    Is an expensive Japanese knife really worth the money?

    If a $300 Japanese knife can be sharpened until it is extremely sharp, what exactly are you getting when you spend $500, $1,000, or even $2,000 on a knife?

    After more than 25 years working in professional kitchens, I still believe the most important thing about any knife is simple: it has to cut well. No matter how beautiful the handle is, how rare the steel may be, or whose name is engraved on the blade, a knife that does not cut well has missed its most basic purpose.

    But since starting Asaoya Yaichi and becoming involved in selling Japanese knives myself, the way I look at price has started to change.

    I still put cutting performance first. But I have also started to understand that when people spend more on a Japanese knife, they may not be paying only for sharpness.

    So what are they paying for?

    And at what point does an expensive Japanese knife actually become worth the money?

    An Expensive Japanese Knife Is Not Automatically Sharper

    Let’s get one thing out of the way first.

    A $500 knife is not automatically twice as sharp as a $250 knife. A properly sharpened, less expensive knife can easily feel sharper than an expensive knife that has been poorly maintained.

    That is something years in professional kitchens teaches you very quickly.

    The condition of the edge, sharpening technique, blade geometry and how the knife has been used all affect cutting performance.

    A new knife may feel incredibly sharp, but what interests me more is what happens after six months, a year or five years of use. Can I sharpen it and bring that cutting performance back?

    → INTERNAL LINK: Read “First Edge vs True Potential”

    I have also learned from my own sharpening mistakes that repeatedly using too steep an angle can gradually make the area behind the edge thicker. Even a great knife can lose some of the cutting feeling that originally made it special.

    → INTERNAL LINK: Read “Usuba 薄刃 | Thin Blades”

    Price alone cannot guarantee sharpness.

    Sharpness Still Comes First


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    For me, a knife is first and foremost a cutting tool.

    I have spent most of my working life preparing food, including years of handling fish in professional kitchens. When you use knives every day, cutting performance is not just an HRC number or a steel specification on a website.

    You feel it.

    How easily does the edge enter the ingredient? How much resistance comes through your hand? How clean is the cut? How long does the edge remain useful? And when it finally becomes dull, how easily can you bring it back?

    Understanding what happens at the very edge is also why learning about the burr became important to me.

    → INTERNAL LINK: Read “Burr 刃返り | Why It Matters”

    A good Japanese knife should not only impress you when it comes out of the box. It should be a knife that you can maintain and continue enjoying for years.

    So Why Spend More on an Expensive Japanese Knife?


    Above: The knife on top is my colleague’s $2,500 Takohiki.

    This is where my thinking has changed.

    If all you want is something sharp enough to cut onions, meat or fish, you probably do not need an expensive Japanese knife.

    But what if you want more?

    Maybe you want a certain level of cutting performance, but you also want a knife that looks great in your hand. Maybe you appreciate a forged surface, a traditional Kurouchi finish, a beautiful handle or the small differences that come from handmade production.

    → INTERNAL LINK: Read “Handmade Japanese Knives | 7 Reasons No Two Are the Same”

    There is nothing wrong with wanting your knife to look good.

    We use these tools constantly. If picking up a beautiful knife makes cooking more enjoyable, I think that has value too.

    And then there is what happens after you buy it.

    You sharpen it. You maintain it. The blade slowly changes. It gets scratches. A carbon steel blade may develop a patina. The handle develops character.

    After years of use, it stops feeling like a knife you simply bought.

    It becomes your knife.

    For me, that is where spending more begins to make sense.

    Steel Matters — But It Is Not Everything

    Ishizuchi Kanamono Manufactory

    It is easy to become obsessed with steel names when looking at Japanese knives.

    VG10, Ginsan, Aogami #2, Aogami Super and SG2 all have different characteristics that can affect sharpening, edge retention and maintenance.

    I enjoy learning about those differences too.

    → INTERNAL LINK: Read “Ginsan 銀三 | Nashiji 210 Gyuto”

    But I would never choose an expensive Japanese knife from the steel name alone.

    Blade geometry, heat treatment, grinding, finishing, balance, handle construction and the skill of the people involved all contribute to the finished knife.

    A premium steel does not automatically create a premium knife.

    The knife has to work as a whole.

    I Have Never Bought a $2,000 or $3,000 Japanese Knife

    I think I should be honest about this.

    Despite spending more than 25 years working with knives professionally, I have never personally bought a $2,000 or $3,000 knife.

    So I am not going to pretend that I fully understand what it is like to own knives at that level.

    The knives I choose for Asaoya Yaichi are knives I believe in as working tools — knives I would be happy to use myself in a professional kitchen. Cutting performance matters, but so do craftsmanship, appearance and whether the price makes sense for the knife.

    Since starting this business, however, I have begun looking at knives differently.

    I am still a chef looking at a tool.

    But now I am also becoming fascinated by the people, techniques and traditions behind that tool.

    → INTERNAL LINK: Read “Japanese Knife Regions | Do Origins Matter?”

    And perhaps I understand a little better now why somebody might spend thousands of dollars on a single knife.

    Not because a $3,000 knife necessarily cuts ten times better than a $300 knife.

    But because at some point, a knife can become more than its basic function.

    The Expensive Japanese Knife I Haven’t Found Yet

    There is another kind of knife I have not found yet.

    Not a knife I need for work.

    Not a knife I need to stock for Asaoya Yaichi.

    Just one knife for me.

    I do not know who will make it. I do not know what steel it will use, what it will look like or how much it will cost.

    But since starting a Japanese knife business, I sometimes wonder whether one day I will come across a knife, pick it up and simply think:

    “This is the one.”

    And if that knife happens to cost $2,000 or $3,000?

    I think I would buy it.

    Maybe that is ultimately what an expensive Japanese knife is about.

    It is not about buying the most expensive knife you can afford. And it is certainly not about believing that a higher price automatically means a sharper blade.

    For me, sharpness still comes first.

    But if you want good cutting performance, craftsmanship, beauty, and a knife you can sharpen, use, care for and slowly make your own over many years, then yes — I think spending more on the right knife can be worth it.

    Perhaps the knife worth spending serious money on is simply the one that makes you stop thinking about the price.

    👉 Explore more:
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    👉 Visit our online store:
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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

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

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

  • 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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  • 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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    👉 Visit our online store:
    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.

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  • 均衡 Kinkō | 7 Powerful Reasons Japanese Knife Balance Matters More Than You Think

    均衡 Kinkō | 7 Powerful Reasons Japanese Knife Balance Matters More Than You Think

    Ishizuchi Kanamono Manufactory

    When people choose a Japanese knife, they often look first at the steel, hardness, blade length, handle material, or overall weight. These specifications are important, but there is another factor that can completely change how a knife feels in your hand: Japanese knife balance.

    After more than 25 years of working as a professional chef, I have learned that the balance of a knife is not simply about whether it feels light or heavy. Two knives can have a similar weight and still feel completely different in use. Where that weight sits — toward the blade, around the center, or closer to the handle — can change the way you naturally move the knife through food.

    I currently use different knives with very different balance characteristics, including a lightweight Aogami #2 Sujihiki with an octagonal handle, a 240mm VG10 Hammered 17 Layer Damascus Sujihiki with a mahogany handle, and occasionally a traditional Yanagiba. None of them feels the same, but that does not mean one is necessarily better than the others.

    For me, understanding Japanese knife balance is really about understanding how a knife wants to be used.

    1. Japanese Knife Balance Is Not the Same as Knife Weight


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    One of the easiest mistakes to make is assuming that weight and balance are the same thing.

    They are not.

    A knife may be relatively heavy but still feel comfortable because its weight is distributed in a way that suits your cutting style. Another knife may be lighter overall, yet feel unfamiliar because its center of gravity sits somewhere you are not used to.

    This is something that becomes much clearer when you actually work with different Japanese knives.

    My 240mm VG10 Hammered 17 Layer Damascus Sujihiki with a mahogany handle, for example, is noticeably heavier than some of the other Sujihiki knives I use. However, I would not describe it as difficult to use.

    The important difference is where I feel the weight.

    Its balance feels more toward the handle, and because of that, I naturally use the long blade differently. Rather than concentrating the cutting action on one small area of the edge, I tend to make a longer drawing motion and use more of the entire blade.

    The knife itself influences my technique.

    That is why looking only at the number on a scale cannot tell you everything about how a knife will perform.

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

    2. A Lightweight Sujihiki Gives Me a Different Kind of Control

    My Sujihiki Knife

    One of the knives I regularly use is an Aogami #2 Sujihiki fitted with a lightweight octagonal handle.

    This knife feels very light in my hand, and I find it extremely easy to use.

    Because there is less noticeable weight pulling the knife in either direction, I feel that I can control the blade very directly. Small adjustments are easy, and the knife responds quickly to the movement of my hand.

    This is especially useful with a Sujihiki, where long, clean slicing movements are important.

    But I would not say that this automatically makes it better than a heavier knife.

    It simply gives me a different feeling.

    The lightweight construction allows me to control the knife more actively, while a heavier knife can sometimes encourage me to use the weight and momentum of the knife itself.

    Both approaches can work.

    👉 INTERNAL LINK: Sujihiki Knives – Understanding the Japanese Slicing Knife

    3. Japanese Knife Balance Can Change the Way You Cut

    This is probably the most interesting thing about Japanese knife balance.

    I do not consciously decide to use exactly the same cutting technique with every knife.

    The knife itself changes my movement.

    With my lightweight Aogami #2 Sujihiki, I feel that my hand controls almost everything. The knife follows my movement very easily.

    With the 240mm VG10 Damascus Sujihiki, I notice the extra weight and the handle-biased balance. Because of that, I naturally make a longer slicing stroke and try to use the length of the blade efficiently.

    Then there is the Yanagiba.

    When I occasionally use a Yanagiba, the feeling changes again.

    With this type of knife, I think less about actively controlling every part of the blade and more about allowing the knife’s own weight to contribute to the cut. I place the blade, begin the drawing motion, and let the weight of the knife help carry the edge through the food.

    Of course, technique is still important. But the sensation is different.

    Instead of forcing the blade through the ingredient, I feel as though I am allowing the knife to work with me.

    That difference is difficult to understand from specifications alone.

    👉 INTERNAL LINK: Japanese Knife Bevels | Single Bevel vs Double Bevel Explained

    4. Blade-Heavy and Handle-Heavy Knives Are Not Automatically Good or Bad

    You will sometimes hear people describe a perfectly balanced knife as one where the balance point sits exactly around the heel or bolster area.

    That can certainly feel comfortable.

    But I do not believe there is one perfect balance point for every Japanese knife.

    A blade-heavy knife can sometimes help when you want the mass of the blade to contribute to the cut. A handle-heavy knife can feel more controlled in the hand and encourage a different slicing movement.

    A neutral balance can feel extremely natural for general-purpose work.

    The important question is not simply:

    “Where is the balance point?”

    The better question is:

    “How does this balance work with the way I use this knife?”

    A Deba, Gyuto, Santoku, Sujihiki and Yanagiba are designed for different jobs. It would therefore make little sense to expect every one of them to have exactly the same ideal balance.

    5. Handle Material Can Change Japanese Knife Balance More Than You Expect

    Ishizuchi Handle list

    The handle plays an important role in Japanese knife balance.

    Traditional Japanese handles can be made from many different materials, including magnolia, rosewood, walnut and mahogany, as well as modern materials such as Micarta.

    Their shapes and construction can also vary considerably.

    Even when two blades are similar, changing the handle can change the overall feeling of the knife.

    I have experienced this directly.

    My octagonal-handled Aogami #2 Sujihiki feels extremely light and responsive. My 240mm VG10 Damascus Sujihiki with its mahogany handle feels noticeably heavier and carries more weight toward my hand.

    Both are Sujihiki.

    Both are designed for slicing.

    Yet they do not feel like the same tool.

    This is one reason I believe handle choice should not be treated purely as a matter of appearance. A beautiful handle can completely transform the visual character of a Japanese knife, but its weight, shape and material can also affect how the knife behaves during actual work.

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

    6. The Right Balance Depends on the Job

    There is another reason I hesitate to describe one type of Japanese knife balance as perfect.

    Different jobs require different movements.

    When slicing sashimi with a long knife, I want to use the length of the blade and complete the cut with as few unnecessary movements as possible.

    When using a general-purpose Gyuto, the movement may be completely different.

    When working with a heavier knife such as a Deba, weight can become part of the tool’s character rather than something that needs to be eliminated.

    This is also why buying the lightest possible knife is not necessarily the answer.

    Lightness can be wonderful.

    I personally enjoy the feeling of my lightweight octagonal-handled Sujihiki very much.

    But weight can also have a purpose.

    Sometimes the mass of a knife provides stability. Sometimes it helps the blade move naturally through the cut. Sometimes a little extra weight simply feels reassuring in the hand.

    The important thing is how the knife, your hand, the ingredient and your cutting technique work together.

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

    7. Specifications Cannot Tell You Everything About a Japanese Knife


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    This may be the biggest lesson I have learned from using different knives professionally.

    Specifications are useful.

    Steel type matters. Hardness matters. Blade length matters. Handle material matters. Weight matters.

    But specifications cannot completely describe how a knife feels.

    You can read:

    240mm.

    VG10.

    17-layer Damascus.

    Mahogany handle.

    You can even know the exact weight.

    But none of those numbers can fully explain what happens when you hold that knife and begin slicing with it.

    The same is true of my lightweight Aogami #2 Sujihiki.

    On paper, someone might simply see a long carbon-steel slicing knife with a Japanese handle.

    In my hand, however, what I notice immediately is how light and controllable it feels.

    And when I pick up a Yanagiba, I experience something different again. I naturally allow more of the knife’s own weight to participate in the slicing motion.

    That experience cannot easily be reduced to a specification sheet.

    Japanese Knife Balance Is Personal

    After more than 25 years of professional cooking, I do not believe there is one mathematical formula for the perfect Japanese knife balance.

    I also do not believe that lighter automatically means better.

    My lightweight Aogami #2 Sujihiki is extremely comfortable and easy for me to control.

    My 240mm VG10 Hammered 17 Layer Damascus Sujihiki with a mahogany handle is heavier and feels more weighted toward the handle, yet I still enjoy using it. It simply encourages me to use the long blade differently and make full use of its length.

    And with a Yanagiba, I often feel that the weight of the knife itself becomes part of the slicing technique.

    Three knives.

    Three different feelings.

    Three slightly different ways of cutting.

    That is what makes Japanese knives interesting.

    The best knife is not necessarily the lightest knife, the heaviest knife, or even the knife with the most perfectly centred balance point.

    It is the knife whose balance works naturally with your hand, your technique and the job you are asking it to do.

    Sometimes you only understand that when you actually start cutting.

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