Asaoya Yaichi

タグ: Professional Chef

  • 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.

    👉 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 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.

    👉 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.

  • 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:
    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.

  • 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp


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

    Japanese knife sharpness is often described as though it were something simple. A knife is either sharp or it is not. It cuts paper cleanly, shaves hair, or slices through a tomato, and we decide that it is sharp.

    But after working as a professional chef for more than 25 years, I have come to feel that sharpness is not quite that simple.

    In Japanese, there is a word that expresses something slightly different: 切味 — Kireaji.

    Kireaji literally relates to the “cutting feel” of a blade. For me, that is a better way to describe what happens when a knife actually meets food.

    Sometimes I sharpen a knife and it seems almost perfect. The blade enters the ingredient effortlessly, as though there is almost no resistance.

    Other times, I sharpen what feels like exactly the same way, using the same stones and technique, yet the knife somehow feels heavier through the cut.

    It is still sharp.

    But it does not feel the same.

    And occasionally, I can even feel a slight roughness through the edge.

    After all these years of using knives professionally, this still fascinates me.

    1. Japanese Knife Sharpness Is More Than “Sharp or Dull”


    Ishizuchi Kanamono Manufactory 

    One of the biggest things I have learned is that Japanese knife sharpness cannot always be explained by a simple sharp-versus-dull measurement.

    A knife may easily cut paper and still feel slightly heavy when slicing food.

    Another knife may not seem dramatically different in a basic sharpness test, yet when it touches fish, meat or vegetables, the blade seems to glide straight through.

    That sensation is difficult to describe until you have experienced it.

    For me, this is where the idea of Kireaji becomes useful.

    It is not simply whether the edge can cut. It is the resistance you feel as the blade enters the ingredient, the way the knife continues through it, and even the feedback transmitted through the handle into your hand.

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

    Understanding the bevel and edge geometry is an important part of understanding why two sharp knives can feel completely different.

    2. Why Japanese Knife Sharpness Can Feel Different After Sharpening

    This is something that still surprises me.

    I can sharpen the same knife on the same stones using what I believe is the same technique, but the final Kireaji is not always identical.

    Sometimes the result is exceptional.

    The knife feels incredibly smooth. There is almost no hesitation when the blade touches the ingredient.

    Then another day, the knife is definitely sharp, but I feel slightly more resistance.

    Why?

    There are many possible explanations. The exact sharpening angle may have changed slightly. The burr may have formed differently. The burr removal may not have been identical. Pressure on the stone may have changed without me consciously noticing it.

    Even the final refinement of the edge can influence the sensation.

    Sharpening by hand contains countless tiny variables.

    That is one reason I think sharpening Japanese knives remains interesting even after many years.

    You can always learn something.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters More Than You Think | The Foundation of a Sharp Edge

    3. Japanese Knife Sharpness Can Sometimes Feel Rough

    There is another sensation I occasionally notice after sharpening: a slight roughness.

    The knife cuts.

    It may even cut very well.

    But the edge does not feel completely smooth.

    This is particularly interesting because it demonstrates the difference between simply achieving an edge and achieving an edge that feels right.

    A microscopic burr or differences in edge refinement may contribute to this sensation. The finish produced by the sharpening stone can also influence how the edge interacts with food.

    A highly polished edge and an edge with more microscopic “bite” can both be sharp, but they may not feel identical.

    And depending on what you are cutting, one may actually feel better than the other.

    This is why I do not believe sharpness should always be judged by a single test.

    A kitchen knife exists to cut food.

    Ultimately, food is where I judge it.

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

    4. A Brand-New Japanese Knife Is Not Always Perfect


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Series

    This may surprise people buying their first high-quality Japanese knife.

    Brand-new does not necessarily mean the edge will feel perfect to you.

    I have used new knives that felt fantastic immediately.

    I have also taken brand-new knives out of the box and thought:

    “This can be better.”

    That does not necessarily mean there is something wrong with the knife.

    The factory or craftsman has applied an edge, but that edge may not be exactly the edge that suits the person using it.

    Sometimes after sharpening a new knife myself, the character of the knife seems to change.

    Suddenly it feels like my knife.

    The resistance changes. The edge responds differently. The Kireaji becomes closer to what I personally expect from a professional kitchen knife.

    This is another reason I would never judge the full potential of a Japanese knife only by its first few cuts straight out of the box.

    5. Steel Changes Japanese Knife Sharpness and Kireaji

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

    Steel absolutely plays a role.

    Over the years I have used both carbon and stainless steels, and I do not think every steel produces exactly the same cutting sensation.

    Aogami, Ginsan, VG10, SG2 and other steels have different characteristics. Hardness, carbide structure, heat treatment, edge stability and sharpening response can all influence how an edge behaves.

    But there is an important point here.

    Harder does not automatically mean better Kireaji.

    A high HRC number can contribute to edge retention and allow certain steels to support fine edges, but hardness alone cannot describe what the knife will feel like when it passes through a piece of fish.

    That is why I think choosing a knife purely by its steel specification can sometimes be misleading.

    Specifications are important.

    But your hand does not read specifications.

    It feels the knife.

    👉 INTERNAL LINK: Hardness 硬度 | 7 Powerful Truths About Japanese Knife HRC That Surprised Even a Chef

    6. Blade Geometry May Matter More Than We Realise

    Santoku vs Gyuto: Which Japanese Knife Should You Choose? | Asaoya Yaichi

    Two knives made from the same steel can still feel completely different.

    Why?

    Because we are not cutting food with steel specifications.

    We are cutting with a three-dimensional object.

    Blade thickness, edge angle, grind, taper, blade height and the geometry behind the edge all influence how easily a knife passes through food.

    A very sharp edge can enter an ingredient easily, but if the blade geometry creates resistance behind that edge, the entire cutting motion may still feel heavy.

    This is one reason a Gyuto, Santoku and Sujihiki can produce very different sensations even when all three are extremely sharp.

    A Sujihiki moving through sashimi has a different purpose from a Santoku working through vegetables.

    The shape of the knife is part of its Kireaji.

    👉 INTERNAL LINK: 均衡 Kinkō | 7 Powerful Reasons Japanese Knife Balance Matters More Than You Think

    Balance does not create sharpness by itself, but it can strongly influence how that sharpness feels in your hand.

    7. The Best Japanese Knife Sharpness Cannot Be Explained by Numbers Alone

    After more than 25 years working with kitchen knives, perhaps the most interesting thing I have learned is how difficult it is to describe the perfect edge.

    HRC cannot explain everything.

    Steel cannot explain everything.

    Sharpening angle cannot explain everything.

    Even a paper-cutting test cannot explain everything.

    There is a moment when a properly sharpened knife touches an ingredient and simply goes through.

    No hesitation.

    No unnecessary pressure.

    No feeling that you need to force the blade.

    You feel it immediately.

    That sensation is what I think about when I hear the word Kireaji.

    And perhaps this is also why Japanese knives remain so interesting to me after decades in professional kitchens.

    I still do not produce exactly the same edge every single time I sharpen.

    Sometimes I finish sharpening and the knife feels good.

    Sometimes it feels very good.

    And occasionally, everything seems to come together perfectly and the blade simply glides.

    Those moments remind me that sharpening is not just maintenance.

    It is a skill that continues to teach you.

    Japanese Knife Sharpness Is Something You Feel

    We often try to understand Japanese knives through numbers.

    HRC.

    Blade length.

    Sharpening angle.

    Steel type.

    These measurements are useful, but they cannot completely describe the experience of using a knife.

    Japanese knife sharpness is ultimately something you feel through your hand and through the food you are cutting.

    The steel matters.

    The heat treatment matters.

    The sharpening matters.

    The geometry matters.

    The person holding the knife matters too.

    Perhaps that is the real meaning of Kireaji.

    Not simply whether a knife is sharp, but how the knife feels when it cuts.

    And even after more than 25 years of using knives professionally, that small difference still makes me want to pick up a knife, sharpen it again, and see if I can make the next edge just a little better.

    👉 Explore more:
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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.

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