Asaoya Yaichi

タグ: Sushi Chef

  • 産地 | Tosa Knives vs Other Japanese Knives — Does the Region Really Matter?

    産地 | Tosa Knives vs Other Japanese Knives — Does the Region Really Matter?


    Ishizuchi Kanamono Manufactory 

    When people talk about Japanese knives, the region where a knife was made often becomes part of the conversation. Sakai, Echizen, Sanjo and Tosa all have long histories of blade making, and each region has developed its own identity.

    But how much does the region really matter when choosing a knife?

    I sell Tosa Knives, so naturally I have a strong connection with Tosa and its knife-making culture. But if I’m being truthful, for most of my more than 25 years working as a chef, I didn’t think very much about where my knives were made.

    I chose knives because I needed them for a job.

    And even today, after becoming a knife seller, I sometimes see a knife made somewhere other than Tosa and simply think, “That looks cool.”

    Perhaps that is exactly what makes Japanese knives so interesting.

    Tosa Knives and Japan’s Different Knife-Making Regions

    Japanese Knife Regions

    Japanese knives do not come from one single tradition. Different regions developed their blade-making industries through different histories, local industries and demands.

    Sakai became particularly famous for traditional Japanese kitchen knives and its division of specialised work between forging, sharpening and handle fitting. Echizen developed its own distinctive blade-making tradition, while Sanjo became known for a broader culture of metalworking and forged tools.

    Tosa also followed its own path.

    Surrounded by mountains and historically connected to forestry, agriculture and practical tools, Tosa developed a strong culture of forged blades designed to work.

    That background is one reason I find Tosa Knives fascinating. There is often something practical and straightforward about them. They can show the marks and character of handmade production rather than trying to hide every sign of the process.

    👉 INTERNAL LINK: Read our story about the history of Tosa knives and how the tradition developed.

    Does the Region Decide Which Japanese Knife Is Better?


    240mm Thick Deba Aogami #2 Kurouchi Walnut Handle

    I don’t think it does.

    There are people who care deeply about where their knives come from. Some may specifically want a knife from Sakai. Others may love Echizen knives, Sanjo craftsmanship or Tosa Knives.

    There is nothing wrong with that.

    Other people choose according to purpose. They may prefer one type of knife for sashimi, another for vegetables and something completely different for everyday preparation.

    That is something I understand very well as a chef.

    Steel also changes the experience. Carbon steels such as Aogami can feel completely different from stainless steels such as Ginsan, VG10 or powder metallurgy steels such as SG2.

    👉 INTERNAL LINK: Learn more about Aogami and Shirogami Japanese knife steels.

    👉 INTERNAL LINK: Read our deeper look at Ginsan steel and why chefs choose it.

    👉 INTERNAL LINK: Discover the story and characteristics of VG10 Japanese knife steel.

    The region matters, but it is only one part of the knife.

    Selling Tosa Knives Has Changed How I See People Choosing Knives

    Kurouchi

    One of the most interesting things I have learned since I started selling Tosa Knives is how difficult it is to predict what someone will like.

    When I visit people and show them knives, some show almost no interest in Tosa at all.

    Others immediately become curious.

    Sometimes I look at someone and think, “This is probably the knife they’re going to choose.”

    Then they pick something completely different.

    Maybe they like the handle. Maybe they prefer the blade shape. Maybe the weight feels right. Sometimes there probably isn’t even a logical explanation.

    They simply like that knife.

    👉 INTERNAL LINK: Read why no two handmade Japanese knives are exactly the same.

    Tosa Knives Are My Business — But They Don’t Have to Be Everyone’s Favourite

    Of course, I want people to discover Tosa Knives.

    I work directly with people in Tosa because I respect the craftsmanship, history and practical character behind these knives, and I want more people in Australia to know about them.

    But I don’t believe I need to say that every Tosa knife is automatically better than every knife made somewhere else in Japan.

    There are incredible knives being made across Japan.

    And I still see knives from other regions and think they are beautiful.

    For me, appreciating another knife doesn’t make Tosa any less special.

    It makes Japanese knife culture more interesting.

    Maybe the Most Important Choice Isn’t the Region

    So, are Tosa Knives better than knives from Sakai, Echizen, Sanjo or somewhere else?

    I don’t think that is the question I want to answer.

    Choosing a knife is personal.

    Since becoming a knife seller, that has become clearer to me every time someone chooses a knife I didn’t expect them to choose.

    Maybe my job isn’t to convince everyone that Tosa is the best knife-making region in Japan.

    If wonderful knives are being made all across Japan, then perhaps my challenge is something different.

    I want to become the kind of person someone thinks:

    “I want to buy my knife from him.”

    I’m still a chef, and I’m still learning as a knife seller.

    I sell Tosa Knives because I genuinely believe in them. I want to share their history, their craftsmanship and the people behind them with Australia.

    But ultimately, I hope people choose the knife that makes them want to pick it up and cook.

    And if one day that knife happens to be a Tosa knife from Asaoya Yaichi, I’ll be very happy.

    👉 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.

    ➖➖➖➖➖➖

    🇯🇵 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.

    ➖➖➖➖➖➖

    Explore the full article on our blog:

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

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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

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

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

  • 祭 Matsuri | 100kg of Bluefin Tuna and the Hidden Reality Behind the James St Festival

    祭 Matsuri | 100kg of Bluefin Tuna and the Hidden Reality Behind the James St Festival

    James St Festival

    James St Festival Part 2 continues my behind-the-scenes journey through one of Brisbane’s biggest food festivals. After the tuna cutting show ends, the real work begins as nearly 100kg of bluefin tuna sashimi is prepared using handcrafted Japanese knives.

    When people visit the James St Festival, they remember the atmosphere, the incredible food, and the famous tuna cutting show.

    As a sushi chef working behind the scenes, my memories are very different.

    For me, the real challenge began the moment the applause ended.

    This is Part 2 of my behind-the-scenes journey through one of Brisbane’s biggest food festivals—a day filled with preparation, teamwork, and the Japanese knives I rely on every day.

    James St Festival Tuna Cutting Show Begins

    Blue fin Tuna is

    By late morning, hundreds of visitors had gathered around the stage for one of the festival’s biggest attractions—the bluefin tuna cutting show.

    Two enormous whole bluefin tuna were carefully carried onto the stage. Each fish was so heavy that it took four people to lift it safely.

    Seeing the crowd’s excitement was incredible. For many people, it was probably the first time they had ever seen a whole bluefin tuna up close.

    Ironically, I didn’t get to enjoy the show myself.

    While everyone else watched the demonstration, I had already been assigned to help another section of the kitchen prepare for what would happen next.

    In a professional kitchen, someone always has to stay behind the scenes to keep everything moving.

    James St Festival Gets Even Busier After the Show

    The moment the demonstration finished, large sections of freshly cut bluefin tuna began arriving back in the kitchen.

    From that point on, nobody stopped moving.

    Every chef returned to their station.

    Cut.

    Trim.

    Slice.

    Pack.

    Restock.

    Repeat.

    That rhythm continued for hours.

    Every tray of sashimi that left the kitchen had to be replaced immediately.

    Customers kept lining up, and the bluefin tuna disappeared almost as quickly as we could prepare it.

    There was no time to slow down.

    Every slice had to be clean, consistent, and ready to serve.

    ➡ Internal Link: Sujihiki Knives

    James St Festival Served Nearly 100kg of Bluefin Tuna

    Ishizuchi Sujihiki Knife

    Throughout the day, we prepared and sold nearly 100 kilograms of bluefin tuna as sashimi.

    Watching that amount of premium fish disappear throughout the day was something I’ll never forget.

    Preparing sashimi at that volume requires more than speed.

    It demands consistency, concentration, and respect for every piece of fish.

    Every cut matters.

    Even after hours of continuous slicing, every piece must look as good as the very first one.

    That’s one of the biggest differences between cooking professionally and cooking at home.

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

    James St Festival Depends on Japanese Knives

    Ishizuchi Kanamono Manufactory

    Days like this remind me why I trust handcrafted Japanese knives.

    When you’re slicing fish continuously for hours, a knife becomes much more than a tool.

    It becomes an extension of your hands.

    A well-balanced knife reduces fatigue.

    A razor-sharp edge produces cleaner slices.

    Most of the knives I used that day were handcrafted by Ishizuchi Metalworks in Kochi, Japan.

    Among them was one knife that has been with my family for over 40 years—a Kiya Yanagiba originally passed down from my mother.

    Even after decades of professional use, it continues to perform beautifully.

    To me, that’s what makes a truly great Japanese knife.

    It’s not something you simply own.

    It’s something you can pass on to the next generation.

    ➡ Internal Link: Carbon Steel vs Stainless Steel

    ➡ Internal Link: Why Do Japanese Knives Rust So Easily?

    James St Festival Is Built on Teamwork

    Visitors usually remember the chef standing behind the counter.

    What they rarely see is the entire team working together behind the scenes.

    While one chef slices tuna, another prepares the display, another packs fresh sashimi, while others replenish stock, clean equipment, and keep every station organised.

    Nobody could manage an event like this alone.

    The smooth service that customers experience is only possible because every member of the team works together toward the same goal.

    That is one of the greatest lessons I take away from every major food festival.

    ➡ Internal Link: James St Festival Part 1 – Before the Crowd Arrived

    James St Festival Ends Quietly

    As the afternoon came to an end, the crowds slowly disappeared.

    Inside the kitchen, we cleaned our knives, washed every workstation, packed away equipment, and finally had a chance to take a breath.

    Only then did the exhaustion begin to sink in.

    For visitors, the James St Festival lasts only a few enjoyable hours.

    For the chefs behind the scenes, those few hours represent an entire day of preparation, concentration, teamwork, and hard work.

    After more than 25 years as a professional chef, experiences like this still remind me why I love this profession.

    Creating memorable experiences for people is always worth the effort.

    Final Thoughts

    This two-part series has been a little different from my usual articles about Japanese knives.

    Instead of focusing only on steel, blade shapes, or craftsmanship, I wanted to share what life really looks like behind the scenes of one of Brisbane’s biggest food festivals.

    Every handcrafted Japanese knife has a story.

    Every chef has a story.

    And every unforgettable meal begins long before the first customer arrives.

    If you enjoyed following my journey through the James St Festival, I invite you to explore more stories about traditional Tosa knives, Japanese craftsmanship, and the tools I trust every day as a professional sushi chef.

    Whether you’re looking for your first Japanese knife or simply want to learn more about the people and traditions behind them, you’ll find plenty of guides, stories, and handcrafted knives at Asaoya Yaichi.

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

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

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

  • 祭 Matsuri | 12 Hours Behind the James St Festival Before the Crowd Arrived

    祭 Matsuri | 12 Hours Behind the James St Festival Before the Crowd Arrived

    This time, I’d like to share something a little different.

    Instead of talking about Japanese knives, steel, or traditional craftsmanship, I’m taking you behind the scenes of one of Brisbane’s biggest food events.

    As a professional sushi chef with more than 25 years of experience, I thought it would be interesting to show what happens before the crowds arrive at the James St Festival.

    This is the first chapter of that story.

    The James St Festival

    The James St Festival is one of Brisbane’s most popular annual events, attracting thousands of visitors who come to enjoy incredible food, live music, local businesses, and the unique atmosphere that fills James Street every winter.

    Most people only see the finished experience—the beautifully presented food, the smiling chefs, and the lively streets packed with visitors.

    Very few people ever see what happens before the festival opens.

    Long before the first customer walks through the gates, chefs, kitchen staff, and event teams are already working at full speed behind the scenes.

    As a professional sushi chef with more than 25 years of experience, I thought it would be interesting to share a different side of the James St Festival—one that most visitors never have the chance to witness.

    This is the first chapter of that story.

    James St Festival Begins Before Sunrise

    Sunrise

    My alarm rang at 6:00 a.m.

    Thirty minutes later, I climbed onto my beloved e-scooter and headed toward the train station.

    Although Brisbane’s winters are relatively mild, riding an e-scooter before sunrise is another story entirely.

    The freezing air rushed past my face, and the cold wind against my ears was almost painful.

    For a moment I questioned why anyone would willingly leave a warm bed this early on a Sunday morning.

    Still, festival day had arrived.

    There was work to do.

    I reached the station just in time for the 6:55 a.m. train.

    As I stood on the platform, the first light of the morning slowly appeared across the horizon.

    The sunrise always feels special to me.

    No matter how busy life becomes, watching the beginning of a new day reminds me why I love working as a chef.

    It represents another opportunity to improve, create, and challenge myself.

    The train was almost empty.

    Only a handful of passengers sat quietly as we travelled toward the city.

    Every time the doors opened, another wave of icy air entered the carriage, making everyone pull their jackets a little tighter.

    At 7:39 a.m., I stepped off the train, climbed back onto my e-scooter, and made the short journey to work.

    James St Festival Was Already Coming to Life

    As I approached James Street, I immediately realised this wasn’t an ordinary Sunday.

    Roads had been closed.

    Temporary barriers lined the streets.

    Festival tents stretched along the footpaths.

    Large speakers had been installed.

    Staff members hurried between stalls carrying equipment and supplies.

    The James Street I see almost every week had transformed overnight into something completely different.

    Although visitors had not yet arrived, there was already a sense of excitement in the air.

    Everyone knew that within only a couple of hours these quiet streets would become one of Brisbane’s busiest destinations.

    Seeing the transformation before the crowds arrive is something most people never experience.

    For those of us working behind the scenes, however, this is where the James St Festival truly begins.

    James St Festival Morning Timeline


    Behind the Scenes 

    Before the festival officially opened, my morning looked like this.

    Time

    Activity

    6:00 a.m.

    Woke up

    6:30 a.m.

    Left home on my e-scooter

    6:55 a.m.

    Boarded the train

    7:39 a.m.

    Arrived at the station

    8:00 a.m.

    Arrived at work

    8:15 a.m.

    Began preparing sashimi

    10:00 a.m.

    James St Festival officially opened

    By the time most people were deciding where to have breakfast, our kitchen had already been working for nearly two hours.

    James St Festival Preparation Starts with Japanese Knives

    Ishizuchi Kanamono Manufactory

    After arriving at work, there was no time to relax.

    I changed into my uniform, washed my hands, organised my workstation, and immediately began preparing sashimi.

    For the entire day, my primary responsibility would be tuna.

    That meant slicing, portioning, trimming, and preparing an enormous amount of fish before the lunch rush began.

    Unlike a normal restaurant service, a major event like the James St Festival requires multiple knives ready for continuous work.

    When one knife begins to lose its razor-sharp edge, another immediately takes its place.

    Efficiency matters.

    Precision matters even more.

    Most of the knives laid out in front of me were handcrafted by Ishizuchi Metalworks, the same workshop that supplies the handcrafted Japanese knives available through Asaoya Yaichi.

    These knives are not displayed simply because they look beautiful.

    They are the knives I genuinely trust in a professional kitchen.

    Among them sits one knife that always reminds me why Japanese craftsmanship deserves such respect.

    A Kiya knife passed down from my mother.

    It is now more than 40 years old, yet it still performs remarkably well in professional service.

    Every time I use it, I am reminded that a truly well-made Japanese knife is not something you replace every few years.

    It becomes part of your story.

    With proper care, it can serve not only one chef, but an entire family across generations.

    That is the beauty of traditional Japanese craftsmanship.

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

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    James St Festival Preparation Never Stops

    Slicing Tuna

    Preparation began with tuna that had already been partially prepared the previous day.

    Cut.

    Trim.

    Slice.

    Repeat.

    Once enough tuna had been portioned, it all needed to be packed carefully into trays.

    Wasabi

    Then came fresh wasabi.

    Pickled ginger.

    Containers.

    Labels.

    Cleaning.

    Restocking.

    Every small task had to be completed before customers arrived.

    Professional kitchens never focus on just one job at a time.

    Everything happens simultaneously.

    While slicing tuna, someone else prepares garnishes.

    Another person organises packaging.

    Someone checks stock levels.

    Another cleans benches and equipment before the next task begins.

    The smooth experience customers enjoy is only possible because dozens of small jobs happen together behind the scenes.

    Packing

    By 10:00 a.m., the James St Festival officially opened.

    Almost instantly, the atmosphere outside changed.

    Music echoed through James Street.

    Families and friends filled the walkways.

    Queues quickly formed outside popular food stalls.

    Laughter spread throughout the precinct.

    From inside the kitchen, we could hear the excitement building with every passing minute.

    Although we rarely had time to look outside, we knew exactly what was happening beyond the kitchen doors.

    The festival had finally begun.

    The Biggest Moment of the Day Was About to Begin

    whole bluefin tuna

    As more visitors arrived, the anticipation inside the kitchen continued to grow.

    Waiting backstage were two whole bluefin tuna, ready for one of the festival’s biggest attractions—the live tuna cutting demonstration.

    For the visitors outside, it would be an exciting show.

    For those of us inside the kitchen, it marked the beginning of an entirely different challenge.

    What happened after those tuna returned to the kitchen would become the busiest and most intense part of the entire day.

    That story continues in Part 2, where I’ll take you behind the scenes of the live tuna cutting demonstration, the incredible rush that followed, and how nearly 100 kilograms of tuna sold out during one unforgettable James St Festival.

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    If you enjoy discovering the stories behind authentic Japanese craftsmanship, professional kitchens, and handcrafted Tosa knives, I invite you to explore the rest of the articles here on Asaoya Yaichi

    Every handcrafted knife carries generations of tradition.

    Every professional kitchen has a story.

    And every festival has a side that most people never get to see.

    Explore our latest articles and handcrafted Japanese knives here:

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