Asaoya Yaichi

タグ: Stainless Steel

  • 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.

  • 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.

  • Carbon Steel Japanese Knives: 5 Powerful Lessons from My Real Experience

    Carbon Steel Japanese Knives: 5 Powerful Lessons from My Real Experience


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

    Carbon Steel Japanese Knives are often described as difficult to maintain. They can rust, they react with certain foods, and compared with stainless steel, they certainly require a little more attention.

    But after more than 25 years working as a professional chef, I don’t think carbon steel knives are as difficult to live with as many people imagine.

    I currently use Aogami Super, Aogami #2 and VG10 knives in my daily work, and my experience with each one has been quite different. For me, the important thing is not trying to find a completely maintenance-free knife. It is understanding the steel you are using and learning how to look after it.

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

    👉 https://asaoyayaichi.com.au

    Carbon Steel Japanese Knives Can Rust — But That Is Not the Whole Story

    Ishizuchi Kanamono Manufactory

    There is no point pretending otherwise: Carbon Steel Japanese Knives can rust faster than stainless steel.

    I also feel that once a carbon steel knife has developed rust, that particular knife can sometimes seem more likely to rust again.

    However, that does not mean carbon steel is constantly difficult to maintain.

    One knife I currently use regularly is an Aogami Super （青紙スーパー）sujihiki. I use it for fish, meat and vegetables, and sometimes even acidic ingredients such as lemons and limes.

    My routine is extremely simple.

    After using it, I wash it with water and immediately wipe it dry with a towel.

    That’s basically it.

    Despite using it constantly, rust has not been a major problem.

    Perhaps the fact that I use this knife almost every day helps. It is regularly being used, washed, dried and checked rather than being left somewhere for weeks. I cannot say that daily use itself prevents rust, but in my experience, regular care makes carbon steel much easier to manage.

    👉 INTERNAL LINK: Japanese Knife Patina article

    Understanding the difference between normal patina and harmful rust is also important when living with carbon steel.

    My Aogami #2 Knife Is a Different Story


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    My Aogami #2 kurouchi gyuto behaves differently.

    This knife has rusted before, and since then I have found that if I use it, wipe away the moisture and simply leave it for a long period, rust can return.

    So I treat this knife differently.

    When necessary, I deal with the rust through sharpening and use Sabitoru to remove surface rust. If I know I will not use the knife for a while, I apply a thin layer of camellia oil before storing it.

    👉 INTERNAL LINK: Sabitoru Fine article

    Sabitoru has become a useful part of my maintenance routine when small areas of rust appear.

    👉 INTERNAL LINK: Camellia Oil article

    Camellia oil is another simple option when storing carbon steel knives for longer periods.

    This is why I don’t believe owning Carbon Steel Japanese Knives needs to be stressful. Once you have a basic maintenance kit and understand what your knife needs, caring for it becomes part of owning and using the knife.

    Carbon Steel Japanese Knives vs VG10 in Daily Use


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    The VG10 sujihiki I currently use is completely different when it comes to rust.

    Honestly, rust is something I barely think about with this knife.

    But I still treat it almost exactly the same way as my carbon steel knives.

    Use it. Wash it. Dry it.

    That’s all.

    Stainless steel gives you considerably more freedom when it comes to corrosion resistance, but I still don’t believe that means you should leave a good knife wet or dirty.

    There is also another side to stainless steel maintenance that I have noticed during my career.

    Because stainless steel is so easy to live with, it can be tempting to keep using the knife without sharpening it until it becomes seriously dull.

    That can create another problem.

    A Rust-Resistant Knife Is Not a Maintenance-Free Knife


    135mm Petty VG10 Polished Hammered 67 Layer Damascus Green Handle

    In my experience, when some stainless steels become extremely dull, bringing the edge back can feel harder than maintaining the knife regularly.

    This is where people can make a mistake.

    When a knife is not getting sharp quickly enough, there is a temptation to raise the sharpening angle and concentrate only on creating a sharp edge.

    You may get an edge again, but over time the geometry behind that edge can become thicker. Eventually, the knife may feel sharp at the very edge but still struggle to move smoothly through food.

    This connects directly with something I recently wrote about: knife thinning.

    👉 INTERNAL LINK: Japanese Knife Thinning article

    Thinning is not simply about making the edge sharp. It is about maintaining the geometry behind the cutting edge so the knife can continue cutting the way it should.

    That is why regular maintenance matters whether your knife is carbon steel or stainless steel.

    Are Carbon Steel Japanese Knives Really Difficult?


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    After using different steels professionally, my answer is no.

    Carbon steel requires more awareness of moisture and rust. Stainless steel such as VG10 makes that part much easier.

    But neither should be neglected.

    For me, Carbon Steel Japanese Knives are not difficult knives. They are knives that you need to understand and learn how to live with.

    Wash them after use. Dry them properly. Deal with rust early if it appears. Use camellia oil when storing carbon steel for longer periods. And don’t wait until any knife becomes completely dull before thinking about sharpening.

    That small amount of care can make a very big difference.

    For anyone exploring Japanese Knives Australia, I believe the question should not simply be, “Which steel is best?”

    A better question is:

    Which steel suits the way I cook, sharpen and care for my knives?

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

    There is no single steel that is perfect for everyone. Understanding how you actually use your knife is far more important than simply choosing carbon steel or stainless steel.

    👉 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.

  • Nakiri vs Santoku: 3 Essential Lessons from My Kitchen

    Nakiri vs Santoku: 3 Essential Lessons from My Kitchen


    165mm Nakiri Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Nakiri vs Santoku is a comparison I think about differently after more than 25 years as a professional chef. Both cut vegetables. I notice the difference when I want a straight line or turn a daikon for katsuramuki. Then the edge shape becomes something I can feel. The same vegetable can make two knives feel surprisingly different in my hands when the goal is a precise shape rather than speed.

    If you are looking at Japanese knives in Australia, you can explore the knives I have selected for Asaoya Yaichi here: https://asaoyayaichi.com.au. Before choosing a shape, I would think about the work you actually do on your cutting board.

    Nakiri vs Santoku: Straight Cuts on the Board


    180mm Santoku Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    When I cut a vegetable into neat rectangular strips, a nakiri’s relatively straight edge gives me a clear line to follow. I can use a controlled push cut and watch where the edge meets the board. With short, rectangular pieces, even a slight change in the direction of a cut is easy to see. I find myself paying attention to the line all the way through the vegetable.

    A santoku can certainly make the same cuts. I have used santoku knives for vegetable preparation throughout my career. But some curve more toward the tip, and I may adjust my motion to keep a series of cuts consistent.

    The knife does not make the strips straight by itself. My preparation, grip, sharpening and cutting technique matter too. Still, that straight edge is why I might choose a nakiri when a tidy result matters.

    👉 Read my beginner’s guide to choosing a Japanese knife.⁠

    Blade thickness also changes how a knife moves through a vegetable. A straight outline alone cannot tell me whether a particular knife will feel good in use.

    👉 See what I learned about Japanese knife thickness.⁠

    Katsuramuki Makes Me Notice the Blade Shape

    Nakiri vs Santoku for Katsuramuki


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Katsuramuki means turning a vegetable, often a daikon, while peeling off a long, thin sheet. I watch the edge, turn the vegetable and try to keep an even thickness. It demands control.

    In my experience, the straighter edge of a nakiri is easier to follow during this work. When I use a more curved section of a santoku, the peel can start to wander or curve away from the line I want. That is the practical difference I feel. Once a long peel starts moving away from my intended line, correcting it without breaking the sheet becomes difficult. A santoku can still do katsuramuki.

    In fact, the straighter section near the heel of some santoku knives can also be used for peeling. The result depends on the individual knife and the way it is handled. For traditional, highly refined vegetable work, a single-bevel usuba is another specialised choice. A nakiri is generally double bevel, so I would not present it as a substitute for every technique an usuba is designed to perform.

    👉 Read my guide to single and double bevel Japanese knives.⁠

    Nakiri vs Santoku When There Is Room for Only One


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

    The straight edge has a real purpose, but a kitchen does not consist of daikon and rectangular vegetable cuts alone. I might prepare onions and greens, then portion boneless meat or fish for the same meal. A santoku makes sense for that changing workload. Its pointed tip helps with some detail work, while the blade moves between ingredients.

    If someone in Australia asked me to recommend just one Japanese knife for everyday home cooking, I would usually start by discussing a santoku or a gyuto. The choice depends on board space, ingredients and cutting style. A nakiri becomes more interesting when vegetable preparation is a regular part of their cooking and they value the way its straight edge behaves.

    👉 Read my Santoku vs Gyuto comparison for another everyday-knife decision.⁠

    I notice the nakiri’s advantage when making straight strips or holding a line during katsuramuki. Someone preparing a wide range of meals may value the santoku’s flexibility more. The name of the knife alone cannot tell me which one belongs in a particular kitchen. I also consider the actual blade, its weight and the person holding it.

    That is how I would choose between them: by the cut in front of me, not by a label on the knife. If you are still weighing up different shapes, I have written more about the knives I would choose for Australian kitchens.

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

    👉 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

    Chanoyu Goldcoast

    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 Terms: 5 Fascinating Words I Didn’t Know After 25 Years as a Chef

    Japanese Knife Terms: 5 Fascinating Words I Didn’t Know After 25 Years as a Chef

    Ishizuchi Kanamono Manufactory

    I have worked as a professional chef for more than 25 years, and Japanese knives have been part of my working life for a long time. But since starting Asaoya Yaichi and learning more about how Japanese knives are actually made, I have realised something interesting: there are many Japanese knife terms that I simply did not know.

    Using a knife every day and understanding how a blacksmith constructs one are two very different things.

    So I decided to research some of these words myself. This is not a glossary written from the perspective of a blacksmith. It is a chef learning more about the tools he has used for decades — and sharing what he discovers along the way.

    If you are looking for Japanese knives in Australia while reading this story, you can also visit our collection here.

    👉 Visit Asaoya Yaichi: https://asaoyayaichi.com.au

    For the first part of this series, I chose five Japanese knife terms that are closely connected: Hagane, Jigane, Awase, San-mai and Warikomi.

    Japanese Knife Terms #1: What Does Hagane Mean?


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

    Hagane (鋼) means steel, but in discussions about laminated Japanese knives it commonly refers to the harder steel that forms the cutting edge.

    This was interesting to me because, as a chef, I have normally thought about steel by names such as Aogami #2, Ginsan, VG10 or SG2. I thought about how the knife sharpened, how long the edge lasted and how it behaved during service.

    Hagane approaches the subject from a different direction. It describes the role that hard steel plays within the construction of a laminated blade.

    That made me look at familiar knives differently.

    👉 INTERNAL LINK: Read my article about choosing Japanese knife steel after 25 years in professional kitchens.

    Japanese Knife Terms #2: What Is Jigane?


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

    Jigane (地金 / 地鉄) was another term I had seen without really stopping to understand it.

    In traditional laminated knife construction, jigane refers to the softer material supporting the harder hagane. Depending on the construction, this can be soft iron, mild steel or another softer cladding material.

    The concept is surprisingly practical: the hard steel performs at the cutting edge, while the softer material supports it.

    Once I understood this, some of the visual characteristics of traditional Japanese knives also started to make more sense.

    👉 INTERNAL LINK: Read my guide to Japanese knife finishes, including Nashiji, Kurouchi, Damascus and Mirror finishes.

    Understanding Awase as a Japanese Knife Term


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

    Awase (合わせ) broadly describes a laminated or joined construction in which different materials are combined rather than making the blade from one homogeneous piece of steel.

    This was one of those Japanese knife terms that helped several other words suddenly connect.

    Hagane and jigane are not simply two unrelated materials. In an awase knife, they work together as part of the blade’s construction.

    That also helped me better understand why hand-forging should not simply be reduced to the image of someone hitting hot steel with a hammer. The construction itself matters.

    👉 INTERNAL LINK: Read “Hand-Forged vs Machine-Made Japanese Knives” for more about how Japanese knives are produced.

    Japanese Knife Terms: San-mai and Warikomi Are Not Exactly the Same

    Japanese Knives Australia

    This is where the terminology became particularly interesting to me.

    San-mai (三枚) literally refers to three layers. In a typical double-bevel construction, harder hagane forms the core, with softer cladding on either side.

    Warikomi (割込) uses a different construction method. The softer body is split or opened and the harder steel is inserted into it.

    I had previously seen these words in knife descriptions without giving much thought to why both existed. Researching them showed me that words that may look like technical marketing language can actually describe meaningful differences in how a blade is constructed.

    👉 INTERNAL LINK: Read my article about Tosa knife history and how Japanese blade-making developed from traditional craftsmanship.

    Why Japanese Knife Terms Matter When Buying Japanese Knives in Australia


    180mm Kiritsuke Aogami #2 Kurouchi Walnut Octagonal Handle

    Do you need to memorise Hagane, Jigane, Awase, San-mai and Warikomi before buying a good kitchen knife?

    No.

    I spent more than 25 years working in professional kitchens without knowing every one of these terms.

    But now that I sell Japanese knives in Australia, I want to understand more than just how a knife feels on the cutting board. I want to understand why it was made that way, what the maker was trying to achieve and what the terminology in a product description actually means.

    For me, learning these Japanese knife terms has become another part of understanding Japanese knives themselves.

    And if you are currently comparing Japanese Knives Australia, terminology should not replace practical considerations such as what you cook, blade length, steel, maintenance and how the knife feels in use. It simply gives you another layer of knowledge when making that decision.

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

    There are still plenty of Japanese knife terms I do not know — Shinogi, Kireha, Urasuki, Koba and many others deserve a closer look.

    So rather than pretending I already know them all, I am going to keep researching them.

    That will be Part 2.

    👉 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 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.

  • 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.

  • VG10 vs Ginsan — 5 Powerful Differences I’ve Noticed Selling Japanese Knives in Australia

    VG10 vs Ginsan — 5 Powerful Differences I’ve Noticed Selling Japanese Knives in Australia


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    When people choose a Japanese knife, the conversation often begins with shape, appearance or price. But sooner or later, steel becomes part of the decision. VG10 vs Ginsan is an especially interesting comparison because both are stainless Japanese knife steels, yet they appeal to buyers for slightly different reasons.

    Since starting Asaoya Yaichi and showing our knives to people in Australia, I have noticed something interesting. When I visit knife shops and introduce our range, Ginsan often attracts attention. I cannot say from my experience alone that Ginsan is more popular than VG10 across Australia, but the reaction has certainly made me curious about why knowledgeable knife buyers seem interested in it.

    👉 INTERNAL LINK: 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    VG10 vs Ginsan: Why Ginsan Gets Attention


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    Ginsan, also known as Silver #3 or Gin-3, is a Japanese stainless steel known for combining corrosion resistance with the ability to take a very fine edge. It is often appreciated by people who want some characteristics associated with traditional Japanese carbon steels without the same level of concern about rust.

    I need to make one thing clear: I have not personally used a Ginsan knife extensively in a professional kitchen, so I will not pretend to give you a long-term chef’s review of the steel.

    What I can talk about is what I see.

    The Ginsan knives we carry through Ishizuchi have a beautiful Nashiji finish. They feel substantial, traditional and unmistakably Japanese. I have also been told by our contact at Ishizuchi that they are particular about the quality of the Ginsan used for this series.

    What exactly defines “good Ginsan” involves more than simply the steel name. Heat treatment, forging, grinding and blade geometry can all influence the finished knife.

    👉 INTERNAL LINK: Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    VG10 vs Ginsan Is Also About the Knife, Not Just the Steel


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    This is something I think buyers sometimes overlook.

    A knife is not simply a piece of VG10 or Ginsan. The steel is only part of the finished product.

    Our Ginsan range currently includes Santoku, Gyuto, Petty and Nakiri. Because they share the same Nashiji aesthetic, seeing several of them together makes you want to build a matching set.

    Personally, though, I would change one thing.

    Instead of the Santoku, I would love to have a Sujihiki in the same series. For the way I work as a professional chef, a Ginsan Gyuto, Petty, Nakiri and Sujihiki would make an extremely attractive and practical set.

    That is simply my preference after more than 25 years in professional kitchens, rather than a rule about what everyone should own.

    👉 INTERNAL LINK: 真価 Shinka | 7 Powerful Truths About a New Japanese Knife’s Real Potential.

    VG10 vs Ginsan: My Real Experience With VG10


    Ishizuchi Kanamono Manufactory 

    This is where my perspective changes because VG10 is a steel I actually use.

    Our VG10 collection at Asaoya Yaichi currently includes Gyuto, Santoku and Petty knives with distinctive green handles. The blades have a Damascus finish, giving them a modern appearance while still retaining the character of a Japanese knife.

    They also look excellent together as a set.

    In fact, we have already sold one of the VG10 Petty knives. It was only one knife, but as someone building a small Japanese knife business in Australia, seeing that first knife from the series sell genuinely made me happy.

    👉 INTERNAL LINK: Add your article about whether an expensive Japanese knife is really worth it here.

    My everyday experience with VG10 has also been very positive.

    With proper sharpening and maintenance, I can get my VG10 extremely sharp. I use VG10 regularly in a professional kitchen, and with normal care I have personally never had a problem with rust.

    Of course, stainless does not mean maintenance-free. I still believe a good knife should be washed, dried and looked after properly.

    We also carry a VG10 Sujihiki from a different series, so customers who prefer a slicing knife still have that option.

    Which Should You Choose After Comparing VG10 vs Ginsan?


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

    I do not think VG10 vs Ginsan needs a simple winner.

    Ginsan interests me because of the reaction I have seen from knife people in Australia, its traditional Nashiji appearance and its reputation for taking a fine edge while remaining stainless.

    VG10 interests me for a different reason: I already trust it.

    I have used it, sharpened it and worked with it in a real professional kitchen. Properly maintained, it can become extremely sharp while remaining practical for everyday work.

    👉 INTERNAL LINK: Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

    Perhaps that is the most useful way to look at VG10 vs Ginsan.

    Ginsan is the steel I am increasingly interested in learning more about.

    VG10 is the steel I already know I can depend on.

    And sometimes choosing a Japanese knife is not about finding the steel that wins on paper. It is about finding the knife that makes you want to pick it up, sharpen it, use it and keep it for years.

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

  • SG2 Steel | Why Is This Japanese Knife Steel Made From Powder?

    SG2 Steel | Why Is This Japanese Knife Steel Made From Powder?


    Powder metallurgy steel — illustrative image. Not actual SG2 steel powder.

    I have worked as a professional chef for more than 25 years, but honestly, I cannot say with certainty whether I have ever used an SG2 steel knife.

    I may have used one without even knowing it.

    For most of my career, I did not choose knives by looking closely at the name of the steel. What mattered to me was much simpler: how the knife felt in my hand, how it cut, how it sharpened, and whether I could rely on it during service.

    Since becoming involved in Japanese knives from the selling side, however, I have started asking questions that I never really asked as a chef.

    SG2 steel was one of them.

    I knew the name and knew it had a reputation as a premium Japanese knife steel. But one description caught my attention more than anything else:

    Powder steel.

    Why would steel used for a kitchen knife be made from powder?

    That was the part I wanted to understand.

    What Is SG2 Steel?


    180mm Santoku SG2 Rosewood Octagonal Handle

    SG2 steel, also known as Super Gold 2, is a Japanese powder metallurgy steel used in high-performance kitchen knives.

    Takefu Special Steel lists Super Gold 2, or SPG2®, as a powder steel. Interestingly, while the company publishes representative chemical compositions for steels such as VG10, the composition of SPG2® is currently listed as non-disclosed.

    That is worth mentioning because there are many exact SG2 chemical compositions repeated online. Rather than treating those figures as official specifications, I prefer to stick with what the manufacturer itself currently publishes.

    But what interested me most was not the exact percentages.

    It was how the steel is made.

    👉 INTERNAL LINK: 探究 Tankyū | What Does VG10 Actually Mean?

    Why Is SG2 Steel Called Powder Steel?

    Asaoya Yaichi

    The term “powder steel” can sound strange if, like me, you spent most of your career thinking about knives as finished tools rather than thinking about how their steel was produced.

    Powder metallurgy uses a different manufacturing route from conventional steelmaking. Molten metal can be atomised into extremely small particles, creating metal powder that is subsequently consolidated and processed into usable material.

    One of the important advantages of this approach is greater control over the distribution of alloying elements and the structure of the resulting material.

    That was when powder steel started making more sense to me.

    It is not simply ordinary finished steel being ground into dust and somehow glued back together.

    The powder is part of a sophisticated metallurgical process designed to create a highly controlled material.

    For someone who spent years worrying about what happened to a knife after it arrived in the kitchen, it is fascinating to start looking at what happens long before a blacksmith begins making the blade.

    👉 INTERNAL LINK: 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    What Does SG2 Steel Mean for a Kitchen Knife?

    Ishizuchi Kanamono Manufactory

    SG2 steel is commonly used in Japanese knives with relatively high hardness. Many SG2 knives on the market are specified around HRC 62–63, although the exact hardness depends on the maker and heat treatment.

    This can allow a well-made blade to take a very fine edge and maintain that edge for a long time.

    But this is also where I think steel discussions can become misleading.

    A high HRC number does not automatically make a great knife.

    Steel is only one part of the finished tool.

    Blade geometry, thickness behind the edge, heat treatment, sharpening, balance and the skill of the maker all influence how a knife actually performs.

    After working with knives for more than 25 years, I trust what happens on the cutting board more than a specification written on a product page.

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

    SG2 Steel Does Not Automatically Mean Better Cutting

    This is particularly important when comparing SG2 steel with other Japanese knife steels.

    It is tempting to look at SG2, VG10, Ginsan, Aogami or Shirogami and try to put them into a simple ranking from best to worst.

    I do not think knives work that way.

    Two knives made from the same steel can feel completely different because their geometry, heat treatment, weight, balance and sharpening are different.

    And two chefs can use the same knife and prefer completely different things.

    For most of my career, I did not know the detailed composition of the steel in my knives. I knew whether I liked using them.

    That experience has not suddenly become meaningless just because I now know more steel names.

    If anything, learning about steel has made me realise how many different factors come together to create what we simply call “cutting feel.”

    👉 INTERNAL LINK: 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    SG2 Steel vs VG10


    VG10 Polished Hammered 67 Layer Damascus Green Handle

    SG2 steel is often positioned above VG10 in the Japanese knife market, particularly in premium knives.

    That does not necessarily mean someone using a VG10 knife should immediately replace it with SG2.

    I have used VG10 extensively, and I know from experience that a properly sharpened VG10 knife can perform extremely well.

    SG2 is different for me because I cannot honestly claim the same personal experience.

    Perhaps I have used it. Perhaps I have not.

    After more than 25 years in professional kitchens, there are plenty of knives I used without ever asking what steel was inside them.

    So rather than pretending I can give a definitive chef’s comparison between SG2 and VG10, I would rather say this:

    SG2 interests me enough that now I want to deliberately use one.

    Would I Notice SG2 Steel Now?

    This is probably the question that interests me most.

    If I unknowingly used an SG2 knife 15 or 20 years ago, would I have noticed?

    Maybe.

    But I probably would not have thought, “This must be powder metallurgy steel.”

    I would have thought about how it cut, how long the edge lasted and what happened when I put it on a whetstone.

    Today I would approach it differently.

    Now that I understand a little more about what SG2 steel is and why powder metallurgy exists, I would like to deliberately use an SG2 knife and see what I actually notice in real kitchen work.

    Maybe the edge retention will immediately stand out.

    Maybe sharpening will feel different.

    Or maybe blade geometry and sharpening will still influence my impression more than the name of the steel.

    I genuinely do not know yet.

    And that is exactly why I want to try one.

    👉 INTERNAL LINK: 究極 Ultimate | The Pinnacle of Stainless Steel – 180mm SG2 Santoku with Rosewood Octagonal Handle

    Learning About SG2 Steel After 25 Years as a Chef


    180mm Santoku SG2 Rosewood Octagonal Handle

    Researching SG2 steel reminded me of something that has happened repeatedly since I started looking more deeply into Japanese knives.

    The more I learn, the more I realise how many things I simply never thought about as a chef.

    For years, a knife was a tool.

    If it cut well, sharpened well and survived professional kitchen work, I was happy.

    Now I find myself going backwards from the finished knife to the steel, the manufacturing process, heat treatment and the people who eventually turn that material into a blade.

    Does knowing all of this automatically make someone a better cook?

    Of course not.

    But it has definitely made me appreciate Japanese knives differently.

    And perhaps one day soon, I will knowingly use an SG2 knife for the first time.

    Or maybe it will only be the first time I actually know what I am using.

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  • 探究 Tankyū | What Does VG10 Actually Mean?

    探究 Tankyū | What Does VG10 Actually Mean?


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    I had used VG10 Japanese knife steel for years before I ever stopped to ask a very simple question: what does VG10 actually mean?

    After more than 25 years working as a chef in Japan and Australia, I knew VG10 as a practical stainless steel used in many Japanese knives. I knew how it felt on the cutting board, how it responded to sharpening, and how convenient stainless steel could be in a busy kitchen. But if someone had asked me what the letters meant, why cobalt was in it, or exactly what made VG10 different from other stainless steels, I probably would not have had a very good answer.

    Since starting a Japanese knife business, I have found myself asking questions I never really thought about as a chef.

    So this time, I became curious about VG10 and decided to look into it.

    VG10 Japanese Knife Steel: What Does the Name Actually Mean?

    Ishizuchi Kanamono Manufactory

    One of the first things I discovered was that this apparently simple question was not quite as straightforward as I expected.

    VG10 is an original blade steel produced by Takefu Special Steel in Echizen, Fukui Prefecture, Japan. On the manufacturer’s Japanese website, the steel is identified as V金10 (VG10), or “V Kin 10.” Takefu also produces other steels in the same family, including VG1, VG2, VG5 and VG7.

    When I started searching for what the letters “VG” actually mean, I found several different explanations online. However, I could not find a clear statement on Takefu Special Steel’s official VG10 page defining the letters in the same way.

    What I could confirm was that VG10 is a Japanese stainless blade steel produced by Takefu Special Steel and officially identified in Japan as V金10 (VG10).

    In the end, I did not find a definitive answer to exactly what “VG” stands for from the manufacturer’s information I checked. That was also one of the things I learned by looking into it.

    👉 INTERNAL LINK: Japanese Knife Names — the article about where Japanese knife names come from

    What Is Actually Inside VG10 Japanese Knife Steel?

    V金10 (VG10)

    This was the part that made me realise how little I had thought about the steel itself.

    According to Takefu Special Steel, representative values for VG10 include approximately 1.00% carbon, 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt.

    I had heard the word “cobalt” many times before. But then I had another very simple question:

    What exactly is cobalt?

    Cobalt is a metallic chemical element, represented by the symbol Co. In VG10 Japanese knife steel, it forms part of an alloy containing several different elements, each contributing to the characteristics of the finished steel.

    Takefu explains that chromium, molybdenum and cobalt strengthen the steel matrix and help achieve high hardness and long-lasting cutting performance. Vanadium helps refine the microstructure, while chromium, molybdenum and vanadium contribute to hard carbides that improve wear resistance.

    Suddenly, a steel I had simply called “VG10” for years became much more interesting.

    👉 INTERNAL LINK: Hardness 硬度 — 7 Truths About HRC in Japanese Knives

    Why Is VG10 So Popular in Japanese Knives?


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

    On paper, VG10 has a combination of characteristics that makes a lot of sense for kitchen knives.

    Takefu Special Steel lists excellent corrosion resistance and sharpness among its qualities and says the steel is used not only for kitchen knives but also for general-purpose knives and machine blades. The manufacturer also describes VG10 as having good machinability and being relatively easy to sharpen.

    That combination is important in a real kitchen.

    A kitchen knife gets wet. It touches acidic ingredients. It gets sharpened repeatedly. In a professional kitchen, it may be used for hours during a single service.

    For many cooks, having good edge performance while avoiding some of the maintenance required by traditional carbon steel is an attractive balance.

    That helps me understand why VG10 Japanese knife steel has become such a familiar name in Japanese kitchen knives around the world.

    👉 INTERNAL LINK: Carbon Steel vs Stainless Steel — Japanese Knife Guide

    VG10 Japanese Knife Steel From a Chef’s Perspective

    Here I can look at VG10 from the perspective I know best: actually using knives.

    I have spent more than 25 years using knives, sharpening them and working with them in professional kitchens. From that experience, I can understand why VG10 became so popular.

    I have used both carbon steels and stainless steels over the years, and I do not believe the name of the steel alone determines whether a knife is good.

    Blade geometry, heat treatment, sharpening, construction and the person actually using the knife all make a difference.

    A well-made and properly sharpened VG10 knife can be an excellent professional tool.

    At the same time, two knives made from the same VG10 steel can still feel very different in the hand and on the cutting board. The steel is an important part of a knife, but it is only one part of the whole knife.

    That is something years in professional kitchens taught me long before I started looking into steel compositions.

    👉 INTERNAL LINK: Kireaji — the article about why sharpness is more than just steel

    Learning About VG10 After Years of Using It


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogan

    One thing I enjoy about running Asaoya Yaichi is that it has made me curious about knives all over again.

    For most of my career, I did not stand in a kitchen thinking about chromium percentages, vanadium or cobalt. I thought about whether my knife was sharp, whether it felt right, whether I could control it, and whether it could handle the work I needed it to do.

    Now I find myself asking why.

    Why is it called VG10?

    Why does it contain cobalt?

    Why do different steels feel different on the sharpening stones?

    Why can two knives made from supposedly similar materials feel different when you actually use them?

    Once I started looking into these questions, I found that one answer often led to another question.

    And perhaps that is one of the most interesting things about learning more about Japanese knives.

    👉 INTERNAL LINK: 真価 — the article about sharpening and bringing out the true potential of a Japanese knife

    Final Thoughts on VG10 Japanese Knife Steel

    VG10 Japanese knife steel was something I thought I understood simply because I had used it for years.

    But once I started looking into it, I discovered there was much more behind those three characters than I had ever considered.

    Learning about chromium, molybdenum, vanadium and cobalt does not change the experience I have gained from actually using knives. Instead, it gives me another way to understand and appreciate a tool I have spent most of my working life holding.

    For years, I looked at knives mainly through the eyes of a chef.

    Now, running Asaoya Yaichi has given me another reason to keep asking questions about them.

    Sometimes a very basic question can lead somewhere surprisingly interesting.

    And this time, it started with just three characters:

    VG10.

    👉 Explore more:
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  • 銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel

    銀三 | Ginsan Japanese Knife : 7 Surprising Things I Learned About Silver #3 Steel


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    For more than 25 years as a chef in Japan and Australia, I have used many different Japanese knives. But when it came to Ginsan Japanese Knife steel, my knowledge was surprisingly simple: I knew Ginsan was stainless steel, and that was about it.

    Since starting Asaoya Yaichi, I have become much more curious about the steels behind the knives I use and sell. I recently looked deeper into Aogami and Shirogami, and this time I wanted to understand Ginsan.

    Why is it called Ginsan? Is it really stainless? Can it still rust? And why is it sometimes compared with carbon steel?

    So, once again, I decided to look it up.

    What Is Ginsan Japanese Knife Steel?


    165mm Nakiri Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule

    Ginsan is commonly known as Gingami No.3, or Silver Paper No.3. It is a Japanese stainless cutlery steel from the Yasugi Specialty Steel family.

    Just as Aogami means “Blue Paper” and Shirogami means “White Paper,” Gingami means “Silver Paper.” The names come from the identification system traditionally used for these different steels. Despite the name, it does not mean that silver is added to the blade.

    👉 INTERNAL LINK: Link here to the article about Aogami and Shirogami and why they are called Blue Paper and White Paper steels.

    Ginsan contains roughly 1% carbon and around 13–14% chromium. The chromium gives it significantly more corrosion resistance than traditional carbon steels such as Aogami and Shirogami.

    That makes Ginsan stainless steel.

    But stainless does not mean rust-proof.

    Does a Ginsan Japanese Knife Rust?


    Why Do Japanese Knives Rust So Easily? 

    Yes, it can.

    A Ginsan Japanese Knife is much more resistant to corrosion than a carbon steel knife, but water, salt or acidic food residue left on the blade for long periods can still cause problems.

    This distinction is important. “Stainless” is better understood as stain-resistant, rather than a guarantee that the knife can never rust.

    For a professional kitchen, however, that extra resistance can make a big difference. Fish, citrus, onions, tomatoes, salt and moisture are all part of everyday work.

    👉 INTERNAL LINK: Link here to the article about Japanese knife patina and how carbon steel changes through use.

    Ginsan gives you much more freedom from the constant maintenance required by carbon steel while still being designed as a serious cutlery steel.

    Why Ginsan Japanese Knife Steel Is Interesting


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

    This is where Ginsan became much more interesting to me.

    When people hear “stainless knife,” they may imagine an ordinary, relatively soft kitchen knife. Ginsan does not really fit that image.

    It can be hardened to levels suitable for high-quality Japanese knives and is also known for being relatively pleasant to sharpen compared with some highly alloyed stainless steels.

    As someone who has sharpened my own working knives for many years, this matters to me.

    Eventually, every knife needs sharpening. How the steel responds to the stone, how easily you can bring the edge back, and the edge you can create are more important in everyday work than simply reading specifications.

    👉 INTERNAL LINK: Link here to the article about sharpening and bringing out the true potential of a Japanese knife.

    Ginsan Japanese Knife vs Carbon Steel

    Carbon Steel

    I do not think this comparison should be about deciding which steel is “better.”

    Aogami, Shirogami and Ginsan each have different characteristics.

    Traditional carbon steels can take fantastic edges and can be very enjoyable to sharpen, but they demand more attention. They react to moisture and acidic ingredients, develop patina and can rust quickly if neglected.

    Ginsan offers another approach.

    It combines stainless corrosion resistance with some characteristics that people appreciate in traditional Japanese knife steels, particularly sharpness and sharpening response.

    That is probably why Ginsan is sometimes described as a stainless steel for people who like carbon steel.

    👉 INTERNAL LINK: Link here to the article comparing carbon steel and stainless steel Japanese knives.

    How Is Ginsan Different From VG10?

    VG10 stainless steels

    Both Ginsan and VG10 are stainless steels commonly used in quality Japanese knives, but their compositions are different.

    Ginsan has a relatively simple composition based mainly around carbon and chromium. VG10 is more highly alloyed and also contains elements such as molybdenum, vanadium and cobalt.

    That does not mean one is automatically better.

    I have used VG10 professionally and know how capable it can be. Ginsan simply offers a different balance.

    After more than 25 years working with knives, I believe the steel name alone cannot tell you how good a finished knife will be. Heat treatment, blade geometry, thickness, grinding and sharpening all matter.

    👉 INTERNAL LINK: Link here to the article about Japanese knife hardness and why HRC alone does not determine performance.

    That is why I am becoming less interested in asking, “What is the best steel?”

    A better question is, “What kind of knife works best for the person using it?”

    Is Ginsan Japanese Knife Steel Good for Chefs?

    Ishizuchi Kanamono Manufactory

    After learning more about it, I can understand why Ginsan is popular with both professional cooks and serious home users.

    Professional kitchens demand practicality. You may be cutting fish one minute, vegetables the next, washing your knife and immediately moving on to another job.

    A steel combining high cutting performance with good corrosion resistance makes a lot of sense in that environment.

    For home cooks, the same qualities can be attractive. Not everyone wants to worry about wiping a carbon steel blade immediately after cutting every ingredient.

    A Ginsan Japanese Knife offers the possibility of excellent sharpness with easier everyday maintenance.

    What I Learned About Ginsan


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    Before researching this article, my understanding was basically:

    Ginsan = stainless steel.

    That was about it.

    And after more than 25 years as a chef, I am perfectly comfortable admitting that.

    For most of my career, I cared more about whether a knife actually worked than memorising the chemical composition of its steel. I sharpened knives, used them and developed my preferences through experience.

    Starting Asaoya Yaichi has made me look deeper.

    I now understand why Ginsan occupies such an interesting position among Japanese knife steels. It provides corrosion resistance and easier maintenance while still offering the characteristics expected from a high-quality Japanese knife.

    But the biggest thing I keep learning is that the steel name is only the beginning.

    A Ginsan Japanese Knife can be excellent, but heat treatment, geometry, grinding, sharpening and the skill of the people making it ultimately determine what that steel becomes in your hand.

    And now, at least, when someone says “Ginsan,” I know a little more than simply:

    “Oh, that’s stainless steel.”

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  • 愛着 Aichaku | 7 Powerful Ways a Japanese Knife Becomes Truly Yours

    愛着 Aichaku | 7 Powerful Ways a Japanese Knife Becomes Truly Yours

    Ishizuchi Kanamono Manufactory

    A Japanese knife can become much more than just a tool.

    After more than 25 years working as a professional chef in Japan and Australia, I have used many knives. Some have been sharpened countless times. Some have developed scratches, sharpening marks, patina, and other signs of daily work.

    Over time, those imperfections can become part of what makes a knife feel personal.

    But recently, a chef I work with reminded me that there is another way to love a knife.

    He had bought a new knife and was genuinely disappointed when he noticed a small scratch on the blade. The scratch had absolutely no effect on its performance, but that wasn’t the point.

    He wanted to keep his knife beautiful.

    It made me think that perhaps there are two very different ways to develop Japanese Knife Attachment.

    One is to let a knife change through years of use.

    The other is to protect its beauty for as long as possible.

    And I think both are completely valid.

    1. Japanese Knife Attachment Can Grow Through Use

    For many professional chefs, a knife becomes personal simply by using it.

    You sharpen it. You learn its balance. You understand how much pressure it needs and how the blade reacts to different ingredients.

    Eventually, you pick it up without even thinking.

    Small scratches appear. The polish changes. Carbon steel may develop a patina. The handle slowly begins to show signs of years of work.

    For some knives, I actually enjoy watching this happen.

    Those marks aren’t necessarily damage. They can be evidence that the knife has spent years doing exactly what it was made to do.

    A working knife doesn’t always need to look new.

    👉 INTERNAL LINK: Ancient Patina 古色 | 7 Powerful Truths About Japanese Knife Patina That Even Surprised Me

    Sometimes it looks better because it doesn’t.

    2. A Small Scratch Can Mean Something Completely Different

    His Knive

    The chef I mentioned earlier showed me the opposite perspective.

    His knife still performed exactly the same after the scratch appeared, but emotionally, something had changed.

    He had bought something he considered beautiful, and he wanted to preserve that beauty.

    I understand that.

    Japanese knives aren’t only cutting tools. They can represent craftsmanship, tradition, design, and personal taste.

    A polished blade, unusual handle, Damascus pattern, kurouchi finish, or beautiful forging can be the reason someone falls in love with a particular knife.

    Telling that person, “It’s just a tool,” misses the point.

    There are knives we want to use hard.

    And there are knives we want to protect.

    3. Patina and Scratches Aren’t the Only Way to Build Character

    Patina and Scratches

    There is a romantic idea that a Japanese knife should become scratched, sharpened, and covered with the signs of years of use.

    I like that kind of knife.

    But it doesn’t mean every knife needs to age that way.

    A carbon steel knife that develops a beautiful patina can be wonderful. A knife that remains incredibly clean and polished after years of careful ownership can also be beautiful.

    Both require attention.

    One owner may enjoy watching the steel slowly change.

    Another may carefully polish and maintain the blade to prevent unnecessary scratches.

    The results may look completely different, but both owners are building a relationship with their knives.

    That, to me, is part of Japanese Knife Attachment.

    4. Your Hand Learns the Knife Too

    Appearance is only one part of the relationship.

    After using the same knife repeatedly, you begin to understand things that specifications alone can’t explain.

    You know how the handle sits in your hand. You understand its balance point. You know how the blade moves through fish, meat, and vegetables.

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

    You may also notice that two knives that appear similar on paper can feel completely different when cutting.

    Steel, hardness, geometry, sharpening, weight, and balance all contribute to that feeling, but the person holding the knife matters too.

    👉 INTERNAL LINK: 切味 Kireaji | 7 Surprising Truths About What Makes a Japanese Knife Feel Sharp

    Eventually, your hand learns the knife almost as much as you learn how to use it.

    That familiarity takes time.

    5. Sharpening Slowly Makes the Knife Your Own

    Sharpening is another important part of this process.

    Every time you sharpen a knife, you make a tiny change to the blade.

    After years of sharpening, a professional chef’s knife may look very different from the same model when it was new.

    Personally, I like that with my working knives.

    The blade carries the history of cooking, sharpening, maintenance, mistakes, corrections, and experience.

    Keeping your sharpening stones flat is also part of maintaining that relationship with your knife.

    👉 INTERNAL LINK: Why Flattening Your Whetstone Matters

    A well-used knife develops a history.

    And that history belongs to the person who used it.

    6. Some Knives Are Tools — Others Are Showpieces


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn

    This distinction has become more interesting to me recently.

    There are knives I want to use without worrying too much about cosmetic changes.

    They are working knives.

    Their purpose is performance. If normal use creates scratches, sharpening marks, or patina, I can accept that.

    But there are other knives that make you stop and look at them.

    Beautiful polishing. An unusual handle. Damascus patterns. Traditional finishes. Exceptional craftsmanship.

    Those knives can create a completely different feeling.

    A handmade Japanese knife can also become more personal because no two handcrafted knives are ever perfectly identical.

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

    Perhaps that is why some knives eventually become difficult to replace, even when newer or more expensive knives are available.

    7. My Next Japanese Knife May Be an Experiment


    Knife Collection

    If I buy another knife specifically as a showpiece, I want to try something I haven’t really done before.

    I want to see how carefully I can preserve it.

    Not by putting it in a box and never using it.

    I still want to use it.

    But I would pay much more attention to how I clean it, dry it, sharpen it, store it, and protect the blade from unnecessary scratches.

    Instead of allowing time to naturally transform the knife, I would see how much of its original beauty I could preserve.

    In a way, that would still be “raising” the knife.

    Just differently.

    Maybe after five or ten years, it would tell a completely different story from the working knives I have used throughout my career.

    I think both stories would be worth telling.

    There Is No Single Right Way to Love a Japanese Knife

    Two people can own similar Japanese knives and develop completely different relationships with them.

    One may proudly accept the scratches, sharpening marks, patina, and years of professional use.

    Another may carefully protect the polish and feel disappointed by even the smallest scratch.

    Neither is wrong.

    A Japanese knife doesn’t become personal simply because it gets old.

    It becomes personal because of the time, care, work, and attention you give it.

    For some people, beauty comes from allowing a knife to change.

    For others, beauty comes from trying to preserve it.

    Maybe Aichaku — 愛着 is found somewhere between the two.

    And perhaps the most special Japanese knife isn’t always the newest or most expensive one.

    It’s the one you wouldn’t want to replace.

    ➖➖➖➖➖➖

    🇯🇵 Authentic handcrafted Tosa Japanese knives, sourced directly from Japan.

    I work directly with Ishizuchi Kanamono Seisakusho to bring genuine handcrafted Tosa knives to Australia.

    With over 25 years as a professional chef in Japan and Australia, I only offer knives that I genuinely trust and use.

    ➖➖➖➖➖➖

    What you’ll find here:

    ✔ Authentic handcrafted Tosa knives
    ✔ Behind-the-scenes from Japanese blacksmiths
    ✔ Knife care & sharpening tips
    ✔ Japanese knife education for beginners
    ✔ Real experiences from a chef who uses knives every day

    Every knife has a story.
    Every handle is unique.
    Every blade is made to be used—not just admired.

    Whether you’re a home cook, a professional chef, or simply appreciate Japanese craftsmanship, I hope you’ll discover something that inspires you.

    ➖➖➖➖➖➖

    🌏 Australia-wide shipping
    🔗 Shop authentic Tosa knives:
    www.asaoyayaichi.com.au

    📩 Feel free to DM me if you have any questions or need help choosing the right knife.

    ➖➖➖➖➖➖

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

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

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

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

    What Is Japanese Knife Hardness?


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

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

    The higher the HRC number, the harder the steel.

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

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

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

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

    Why Japanese Knife Hardness Matters


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Japanese knife hardness affects several important characteristics.

    Better Edge Retention

    Harder steel usually keeps its edge much longer.

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

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

    More Difficult Sharpening

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

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

    Greater Risk of Chipping

    Very hard steel is less flexible.

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

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

    Japanese Knife Hardness in Real Kitchen Experience


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    This was probably the biggest surprise for me.

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

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

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

    The edge didn’t last particularly long.

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

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


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Later, I switched to harder stainless steel knives.

    The difference was immediately obvious.

    When freshly sharpened, the cutting performance was incredible.

    The edge stayed sharp much longer than my previous knife.

    But there was another side to the story.

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

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

    After researching Japanese knife hardness, I finally understood why.

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

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

    Neither is objectively better.

    They simply suit different users and different situations.

    ➡ Internal Link: Why Flattening Your Whetstone Matters

    Common HRC Ranges for Japanese Knives


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

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

    HRC 55–58

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

    HRC 59–61

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

    HRC 61–64

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

    Above HRC 64

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

    Remember, these are only general ranges.

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

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

    Should You Buy the Hardest Japanese Knife?


    180mm Santoku SG2 Rosewood Octagonal Handle

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

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

    A knife should match the way you cook.

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

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

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

    It’s the one that suits your cooking style.

    Final Thoughts on Japanese Knife Hardness


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule series

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

    I had always judged knives by how they performed.

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

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

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

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

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

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

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  • Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    Monozukuri | Where Japanese Craftsmanship Meets Quiet Beauty

    67-Layer Damascus Blade

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

    Those features certainly have their place.

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

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

    A knife that feels perfectly balanced in your hand.

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

    That is the philosophy behind this collection.

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

    What Is Monozukuri?

    Ishizuchi Kanamono Manufactory

    Monozukuri literally means “making things.”

    But its true meaning goes much deeper than manufacturing.

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

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

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

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

    That philosophy is exactly what inspired this collection.

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

    Premium VG10 Steel with a Beautiful 67-Layer Damascus Blade


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

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

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

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

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

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

    Each layer reflects the precision and care of Japanese craftsmanship.

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

    Beautiful tools shouldn’t stay in a display cabinet.

    They should become part of your daily routine.

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

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

    (Insert your internal blog link here.)

    A Contemporary Handle Inspired by Japanese Simplicity


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

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

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

    They’re beautiful and timeless.

    This collection takes a different approach.

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

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

    Nothing feels over-designed.

    Nothing feels excessive.

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

    It’s modern without losing its connection to tradition.

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

    Another Expression of Japanese Beauty

    Wabi-Sabi

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

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

    This collection tells a different story.

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

    It’s a different expression of Japanese craftsmanship.

    Neither is better.

    They’re simply different philosophies.

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

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

    (Insert your internal blog link here.)

    One embraces the beauty of age and simplicity.

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

    Both represent the spirit of Monozukuri.

    Because Monozukuri isn’t about resisting change.

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

    Three Knives. One Complete Collection

    Knife Set

    This collection is available in three carefully selected models.

    Santoku

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

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

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

    Gyuto

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

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

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

    Petty

    The Petty knife is designed for precision.

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

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

    Each knife has its own purpose.

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

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

    Why I Recommend Building the Complete Collection

    Many people begin by purchasing a single Japanese knife.

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

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

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

    The Santoku becomes your everyday companion.

    The Gyuto handles larger ingredients with confidence.

    The Petty takes care of all the finer details.

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

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

    My Experience After More Than 25 Years as a Chef

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

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

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

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

    “Those knives look great together.”

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

    Interestingly, customers notice them too.

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

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

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

    But presentation matters.

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

    It reflects the respect we have for our craft.

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

    Not because they match.

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

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

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

    More Than Just a Knife

    A yanagiba knife that has been used for 40 years

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

    It’s something you rely on every day.

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

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

    That’s exactly what Monozukuri is all about.

    It’s not simply making products.

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

    Every handcrafted knife in this collection reflects that philosophy.

    The Asaoya Yaichi Philosophy

    Asaoya Yaichi

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

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

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

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

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

    Continue Exploring Japanese Knives

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

    You can explore all of our latest articles here:

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

    Discover the Collection

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

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

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

    Monozukuri isn’t simply about making knives.

    It’s about making them the right way.

    From Tosa, Japan, to your kitchen.

    Explore our handcrafted Japanese knives

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

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

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

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

    Ginsan stainless steel with a traditional Nashiji finish.


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

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

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

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

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

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

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

    Ginsan santoku. Ginsan petty. Ginsan Nakiri. Ginsan Gyuto

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

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

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

    Asaoya Yaichi

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

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

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

    https://www.asaoyayaichi.com.au

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

    From Tosa, Japan, to your kitchen.

  • Wabi-Sabi | Experience the Quiet Beauty of This Handcrafted Santoku Knife

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

    Ishizuchi Kanamono Manufactory

    When people think of a beautiful Japanese knife, many imagine a mirror-polished blade or an eye-catching Damascus pattern.

    While those styles certainly have their place, Japanese culture has long embraced a different idea of beauty.

    Rather than seeking perfection, traditional Japanese aesthetics celebrate simplicity, balance, authenticity, and the quiet character that develops over time.

    This philosophy is known as Wabi-Sabi.

    Wabi-Sabi isn’t simply about appearance. It is about appreciating craftsmanship, natural materials, and the beauty that comes from using something every day.


    180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer Red
    A$780.00

    For me, the 180mm Santoku VG10N 33 Layer Damascus Green Marble Handle Rainbow Spacer Red perfectly captures that philosophy.

    The flowing 33-layer Damascus pattern is elegant without being overwhelming.

    Instead of demanding attention, it reveals more detail every time the light hits the blade from a different angle.

    The longer you look at it, the more you appreciate its subtle beauty.

    The green marble handle makes every knife unique.

    Because the material naturally varies, no two handles are ever identical.

    Each knife has its own personality, something I believe perfectly reflects the spirit of handcrafted Japanese craftsmanship.

    Between the blade and the handle sits a beautiful rainbow spacer.

    Rather than feeling flashy, it provides a tasteful modern accent that complements the traditional Damascus blade and the elegant green marble handle.

    Together, these elements create a knife that feels refined, balanced, and unmistakably Japanese.

    Asaoya Yaichi

    This series is also available in four different handle colours — Red, Yellow, Orange, and Blue.

    Each colour offers its own distinctive personality while maintaining the same exceptional craftsmanship and cutting performance.

    Whether you prefer something bold or something more understated, there is a version that will suit your own style and kitchen.

    There is also something very special about this collection that I’d like to share.

    I was recently told that, due to personal circumstances, the blacksmith responsible for producing these knives may not be creating new designs in the future.

    Nothing has been officially confirmed, and of course everyone hopes that new creations will continue.

    However, there is a genuine possibility that this collection could become one of the final series produced by this craftsman.

    If that turns out to be the case, these knives will represent far more than beautiful kitchen tools.

    They will become lasting examples of one artisan’s work and dedication.

    To me, that adds another layer of meaning to owning one.

    Not because it might become rare, but because it carries the story of a craftsman whose work deserves to be appreciated.

    Of course, beauty alone isn’t enough.

    A great knife must also perform exceptionally well.

    VG10 Stainless Steel

    This Santoku is forged from VG10N stainless steel, one of Japan’s most respected stainless steels.

    It offers excellent edge retention, impressive corrosion resistance, and straightforward maintenance, making it an excellent choice for both professional chefs and passionate home cooks.

    If you’ve always admired handcrafted Japanese knives but felt hesitant about maintaining carbon steel, VG10N offers an ideal balance between performance and convenience.

    The 180mm Santoku is also one of the most versatile knives you can own.

    From vegetables and meat to fish and everyday meal preparation, it handles almost every kitchen task with confidence.

    It is no surprise that Santoku has become one of the world’s most popular Japanese knife styles.

    Having worked as a chef for more than 25 years, I’ve handled countless Japanese knives.

    Some impress immediately with extravagant finishes.

    Others focus purely on performance.

    But the knives that remain with you for years are usually the ones you naturally reach for every single day.

    This Santoku feels exactly like that.

    Beautiful without trying too hard.

    Elegant without being fragile.

    Practical enough for everyday cooking while carrying the soul of traditional Japanese craftsmanship.

    Perhaps that is the true meaning of Wabi-Sabi.

    Finding beauty not in perfection, but in honest craftsmanship, thoughtful design, and an object that becomes more meaningful every time you use it.

    If you’re looking for a handcrafted Japanese knife that combines timeless beauty, exceptional performance, and the possibility of becoming part of a very special chapter in a Japanese craftsman’s story, this Santoku deserves a place in your kitchen.

    Discover Authentic Handcrafted Tosa Knives

    Asaoya Yaichi

    At Asaoya Yaichi, we carefully select authentic handcrafted knives from Tosa, Japan.

    Every knife we offer has been chosen not only for its performance, but also for the story, craftsmanship, and tradition behind it.

    Explore our collection today and experience the beauty of authentic Japanese craftsmanship.

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

  • Sujihiki Knives | Discover the Appeal of Asaoya Yaichi’s Carefully Selected Sujihiki Knives

    Sujihiki Knives | Discover the Appeal of Asaoya Yaichi’s Carefully Selected Sujihiki Knives

    The Sujihiki Knives I Recommend for Sashimi

    Sashimi platter

    When people think of a knife for slicing sashimi, many immediately picture a traditional Yanagiba.

    I understand why.

    A beautifully polished Yanagiba looks impressive behind a sushi counter, and its single-bevel edge can produce incredibly clean slices when used correctly.

    But after more than 25 years working as a chef in Japan and Australia, including at sushi counters, the knife I often prefer for actual daily use is a Sujihiki.

    For me, a Sujihiki offers the balance I want between clean slicing performance, control, versatility, and practicality.

    That is why I recommend these two Sujihiki knives from Asaoya Yaichi for anyone looking for a serious Japanese slicing knife.

    Why I Prefer a Sujihiki for Sashimi

    Ishizuchi Kanamono Manufactory

    A Sujihiki has a long, narrow blade designed to draw smoothly through fish and meat.

    Instead of pushing down through the ingredient, the length of the blade allows you to pull the knife through in one clean motion.

    This is especially important when slicing sashimi.

    A clean draw cut helps preserve the surface of the fish rather than crushing or tearing it.

    Depending on the steel, blade thickness, and construction, some Sujihiki knives also have a slight amount of natural flexibility.

    When cutting thin slices, I personally find that this subtle flex can be useful. By controlling the blade and allowing it to move naturally through the fish, it is possible to produce smooth, delicate slices.

    Unlike a traditional single-bevel Yanagiba, a Sujihiki is double-bevelled, making it easier for many cooks to use and maintain.

    It can also be used for more than sashimi.

    A good Sujihiki can slice raw fish, cooked meat, roast beef, poultry, and many other ingredients with precision.

    For a professional kitchen or a serious home cook, that versatility makes it one of the most practical Japanese knives to own.

    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle
    A$270.00

    The 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle is the knife I recommend for those who want a traditional Japanese blade with a strong sense of character.

    Aogami #2, also known as Blue Paper Steel #2, is valued for its sharpness, edge retention, and ability to take a refined cutting edge.

    For slicing sashimi, that sharp edge allows the knife to move cleanly through the fish with very little resistance.

    The 210mm blade length is also practical.

    It is long enough to perform a smooth draw cut, while still feeling manageable in kitchens where space may be limited.

    The Kurouchi finish gives the knife a traditional, rustic appearance.

    Rather than looking overly polished or decorative, it carries the character of a handcrafted working knife.

    The magnolia handle helps keep the overall knife light and comfortable in the hand.

    This combination makes it especially appealing to cooks who value traditional Japanese craftsmanship, carbon-steel performance, and a lightweight, responsive feel.

    Why Choose This Knife?

    Choose the 210mm Aogami #2 Kurouchi Sujihiki if you want:

    • A sharp traditional carbon-steel blade
    • Excellent edge retention
    • A lighter and more responsive knife
    • A practical 210mm length
    • A traditional Kurouchi appearance
    • A knife with the character of authentic Japanese craftsmanship

    This is not simply a decorative knife.

    It is a working knife made for people who appreciate sharpness, control, and traditional Japanese blade-making.

    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany 
    A$360.00

    The 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany is the knife I recommend for those who want outstanding slicing performance with easier daily maintenance.

    The longer 240mm blade gives you more cutting length, making it easier to slice larger pieces of fish or meat in one smooth pull.

    That extra length is especially useful when preparing sashimi, slicing large fish fillets, or portioning roast meats.

    The VG10 stainless steel core offers a strong balance of sharpness, edge retention, and corrosion resistance.

    In a busy professional kitchen, stainless steel is extremely practical.

    You still need to wash and dry the knife properly, but it is more forgiving than carbon steel during service.

    The hammered finish and 17-layer Damascus construction give this knife a more refined and luxurious appearance.

    It looks impressive on a magnetic rack, in a professional kitchen, or behind a sushi counter.

    The mahogany handle adds warmth and weight, giving the knife a more substantial feel in the hand.

    Why Choose This Knife?

    Choose the 240mm VG10 Hammered 17 Layer Damascus Sujihiki if you want:

    • A longer blade for clean, uninterrupted draw cuts
    • Stainless-steel practicality
    • Easier daily maintenance
    • Excellent performance for fish and meat
    • A hammered Damascus finish
    • A more luxurious and substantial feel
    • A knife that performs well and looks impressive

    This knife is ideal for chefs and home cooks who want professional slicing performance without the additional care required by carbon steel.

    From My Own Experience

    Asaoya Yaichi

    Over the years, my choice of Sujihiki has changed.

    I used to use the 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle, but today I mainly use the 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany.

    Having worked with both, I’ve come to appreciate that each offers a different experience.

    The 210mm Kurouchi Sujihiki feels light, agile, and incredibly easy to control.

    Its lighter weight makes it comfortable for long services, while the traditional Kurouchi finish gives it a rugged, authentic Japanese character that I still love today.

    The 240mm VG10 Sujihiki, however, is the knife I now reach for most often.

    The longer blade allows me to use almost the entire edge in one smooth draw, creating cleaner slices of sashimi with less interruption.

    Behind a sushi counter, I also enjoy the way the longer polished blade moves through the fish. It has a presence that customers notice, making the slicing itself part of the dining experience.

    Personally, I think the 210mm Kurouchi Sujihiki is the practical workhorse, while the 240mm VG10 Sujihiki combines outstanding cutting performance with the visual impact that suits a sushi counter perfectly.

    That is why these are the two Sujihiki knives I confidently recommend.

    Which Asaoya Yaichi Sujihiki Should You Choose?

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

    The choice between these two knives is straightforward.

    Choose the 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle if you want a lighter, more traditional knife with the sharpness and character of carbon steel.

    Choose the 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany if you want a longer, more visually refined stainless-steel knife that is easier to maintain during everyday use.

    Both knives are designed to produce clean, controlled slices.

    Both can be used for sashimi, raw fish, meat, and professional food preparation.

    The difference is the experience you want from the knife.

    One offers the traditional feel of Aogami #2 carbon steel and a Kurouchi finish.

    The other offers the practicality of VG10 stainless steel with the beauty of hammered Damascus.

    A Sujihiki Made for Real Use

    Asaoya Yaichi

    A Japanese knife should not only look beautiful.

    It should perform when you need it.

    These two Sujihiki knives have been selected because they offer the slicing performance required for sashimi while remaining practical enough for real kitchens.

    Whether you prefer the traditional character of Aogami #2 or the easier maintenance of VG10 stainless steel, both knives are made to be used, sharpened, and appreciated for years.

    Explore the collection at Asaoya Yaichi:

    https://www.asaoyayaichi.com.au

    From Tosa, Japan, to your kitchen.

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

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

    Introduction

    Carbon Steel vs Stainless Steel is one of the biggest decisions when choosing a Japanese knife.

    If you’ve started looking for a Japanese knife, you’ve probably come across one of the most common questions:

    Should I choose carbon steel or stainless steel?

    It’s a question I get asked regularly, and the truth is simple:

    There isn’t one “best” choice.

    Both carbon steel and stainless steel have their own strengths, and the right knife depends on your cooking style, how much maintenance you’re happy to do, and what you expect from your knife.

    After working as a chef in Japan and Australia for more than 25 years, I’ve used both throughout my career. Rather than believing one is better than the other, I’ve learned that each has its place in the kitchen.

    Carbon Steel Knives


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

    For generations, carbon steel has been the preferred choice of many professional chefs and traditional Japanese blacksmiths.

    Why?

    Because few materials can match its cutting performance.

    Carbon steel takes an incredibly sharp edge, is easy to sharpen, and provides a cutting feel that many chefs simply love.

    Advantages of Carbon Steel

    • Exceptional sharpness
    • Excellent edge retention
    • Easy to sharpen
    • Traditional choice among professional chefs
    • Ideal for mirror polishing and traditional Japanese finishes

    Things to Consider

    Carbon steel does require care.

    If left wet after use, it can rust. Drying the blade immediately and performing occasional maintenance are simply part of owning a carbon steel knife.

    Many chefs don’t see this as a disadvantage—they see it as part of the relationship between the knife and its owner.

    Stainless Steel Knives


    180mm Santoku SG2 Rosewood Octagonal Handle

    Modern stainless steels have come a long way.

    Premium steels such as VG10, Ginsan (Silver 3), and SG2 deliver outstanding performance while requiring much less maintenance than carbon steel.

    For many home cooks, stainless steel offers the perfect balance between sharpness, durability, and convenience.

    Advantages of Stainless Steel

    • Highly resistant to rust
    • Easy to maintain
    • Perfect for everyday cooking
    • Ideal for beginners
    • Available in many premium Japanese steels

    Things to Consider

    Although today’s stainless steels perform exceptionally well, many chefs still prefer the sharpening characteristics and cutting feel of traditional carbon steel.

    Mirror Polish – One of Carbon Steel’s Hidden Beauties

    Another reason many knife enthusiasts love carbon steel is how beautifully it can be polished.

    Carbon steel responds extremely well to polishing, making it easier to achieve a deep mirror finish.

    Traditional Japanese finishes, including mirror polish and kasumi finishes, are often created on carbon steel blades because of the way the steel responds during polishing.

    Stainless steel can certainly be polished to a mirror finish too—especially premium steels like VG10 and SG2—but because these steels are harder and more wear resistant, achieving the same finish usually takes more time and effort.

    If you appreciate beautiful handcrafted knives, carbon steel offers something truly special.

    Another Unique Beauty of Carbon Steel – The Traditional Kurouchi Finish


    210mm Sujihiki Aogami #2 Kurouchi Magnolia はHandle

    Another unique beauty of carbon steel knives is the kurouchi finish, a traditional feature commonly found on handcrafted Tosa knives.

    Kurouchi refers to the dark, rustic surface left on the blade during the forging process. Rather than polishing it away, the black oxide layer is intentionally preserved, giving each knife a distinctive handcrafted appearance and a character that reflects traditional Japanese craftsmanship.

    Beyond its unique appearance, the kurouchi finish also offers a practical benefit. The black oxide layer can provide some protection against rust on the upper part of the blade compared with a fully polished carbon steel blade.

    However, it’s important to remember that a kurouchi knife is still a carbon steel knife. The exposed cutting edge and any polished areas can still rust if left wet, so proper care and drying after use are still essential.

    For many knife enthusiasts, this combination is part of the appeal—a blade that offers exceptional cutting performance, traditional beauty, and practical functionality all in one.

    One of the reasons I personally enjoy kurouchi knives is that they develop their own character over time. Every scratch, every sharpening session, and every meal prepared tells part of the knife’s story, making it feel even more personal with years of use.

    My Personal Perspective After More Than 25 Years as a Chef

    People are sometimes surprised by my answer when they ask which steel I prefer.

    To be honest, I’m not particularly good at keeping up with knife maintenance.

    Because of that, I often reach for stainless steel knives during preparation work.

    When I’m busy with prep, practicality matters. Stainless steel is reliable, easy to maintain, and lets me focus on cooking rather than worrying about wiping the blade every few minutes.

    But my choice changes when I’m working in front of guests.

    When I’m behind the counter, preparing food where customers can watch every movement, sharpness becomes even more important—but so does presentation.

    On those occasions, I often choose a high-quality carbon steel knife that I’ve polished to a mirror finish.

    The incredibly sharp edge, the elegant appearance, and the craftsmanship of a beautifully polished blade all become part of the dining experience.

    To me, using a handcrafted carbon steel knife in front of guests isn’t simply about performance.

    It’s a way of showing respect—for the ingredients, for traditional Japanese craftsmanship, and for the people I’m cooking for.

    That’s why I don’t believe carbon steel is better than stainless steel, or vice versa.

    I simply believe in using the right knife for the right situation.

    Which One Should You Choose?

    Choose Carbon Steel if you:

    • Love exceptional sharpness
    • Enjoy sharpening your own knives
    • Appreciate traditional Japanese craftsmanship
    • Don’t mind spending a little extra time on maintenance
    • Want a blade that develops character over time

    Choose Stainless Steel if you:

    • Prefer low-maintenance cooking
    • Want excellent rust resistance
    • Are buying your first Japanese knife
    • Need a dependable knife for everyday use
    • Want outstanding performance with minimal upkeep

    Final Thoughts

    The best Japanese knife isn’t necessarily the most expensive one or the one made from the hardest steel.

    It’s the knife that suits your cooking style, your experience, and the way you enjoy preparing food.

    At Asaoya Yaichi, we carefully source authentic handcrafted Japanese knives directly from Tosa, Japan, working with skilled blacksmiths and trusted manufacturers who continue generations of traditional craftsmanship.

    Whether you’re looking for a beautifully handcrafted carbon steel knife or a premium stainless steel blade, our goal is simple:

    To help you find a knife you’ll genuinely enjoy using for many years to come.

    Explore Our Collection

    If you’re interested in authentic Japanese knives forged in Tosa, we’d love to help you find the perfect one.

    Browse our collection:

    👉 https://www.asaoyayaichi.com.au

    You may also enjoy these guides:

    Each article is written from my own experience as a chef with more than 25 years of working in professional kitchens across Japan and Australia.

    Thank you for reading, and I hope this guide helps you choose the Japanese knife that’s right for you.

    Bringing Authenticity to You.