Asaoya Yaichi

タグ: Stainless Steel

  • 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.

    👉 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.

  • 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:
    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.

  • 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.”

    👉 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.

  • 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.

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

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

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    What you’ll find here:

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    ✔ 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.

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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.

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

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    https://asaoyayaichi.com.au

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

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

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

    Ishizuchi Kanamono Manufactory

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

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

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

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

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

    What Is Japanese Knife Hardness?


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

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

    The higher the HRC number, the harder the steel.

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

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

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

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

    Why Japanese Knife Hardness Matters


    165mm Usuba A8 Hammered Damascus Black & Red Octagonal Handle

    Japanese knife hardness affects several important characteristics.

    Better Edge Retention

    Harder steel usually keeps its edge much longer.

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

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

    More Difficult Sharpening

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

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

    Greater Risk of Chipping

    Very hard steel is less flexible.

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

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

    Japanese Knife Hardness in Real Kitchen Experience


    210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

    This was probably the biggest surprise for me.

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

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

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

    The edge didn’t last particularly long.

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

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


    240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

    Later, I switched to harder stainless steel knives.

    The difference was immediately obvious.

    When freshly sharpened, the cutting performance was incredible.

    The edge stayed sharp much longer than my previous knife.

    But there was another side to the story.

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

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

    After researching Japanese knife hardness, I finally understood why.

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

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

    Neither is objectively better.

    They simply suit different users and different situations.

    ➡ Internal Link: Why Flattening Your Whetstone Matters

    Common HRC Ranges for Japanese Knives


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

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

    HRC 55–58

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

    HRC 59–61

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

    HRC 61–64

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

    Above HRC 64

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

    Remember, these are only general ranges.

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

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

    Should You Buy the Hardest Japanese Knife?


    180mm Santoku SG2 Rosewood Octagonal Handle

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

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

    A knife should match the way you cook.

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

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

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

    It’s the one that suits your cooking style.

    Final Thoughts on Japanese Knife Hardness


    Ginsan Nashiji Forged Magnolia Octagonal Handle Buffalo Horn Ferrule series

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

    I had always judged knives by how they performed.

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

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

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

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

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

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

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

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

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

  • 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.