Seisuke Knife Blog

Patina: A Knife’s Natural Armor and Chronicle
high carbon steel

Patina: A Knife’s Natural Armor and Chronicle

What is a patina? From its origins to its significance in carbon steel knives, we explore what it is, how it forms, and why knife enthusiasts debate its merits. Is it just cosmetic, or does it serv...
What's the Difference Between a Blue and White Carbon Steel Japanese Chef Knife?
high carbon steel

What's the Difference Between a Blue and White Carbon Steel Japanese Chef Knife?

Blue Steel offers balance and edge retention, while White Steel provides unparalleled sharpness. Learn about their history, qualities, and which one suits your cooking style best.
Why Are Japanese Kitchen Knives So Expensive?
high carbon steel

Why Are Japanese Kitchen Knives So Expensive?

Ever wonder why Japanese knives can easily go for over a couple hundred dollars? Here's a quick read about it.
Tamahagane: The Rarest Steel in Japan
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Tamahagane: The Rarest Steel in Japan

Using ancient techniques, Japanese ironsand is made into supremely high-quality steel known as tamahagane for use in Japanese swords. How are these swords made? What exactly are the properties of t...
Where Knives are Made: The Story of TAKEFU KNIFE VILLAGE
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Where Knives are Made: The Story of TAKEFU KNIFE VILLAGE

This unassuming yet unique workshop tucked away in the Japanese countryside contains the legacy of hundreds of years of traditional knife-making.
About the 2 Main Steel Types
high carbon steel

About the 2 Main Steel Types

Stainless vs Non-Stainless Stainless or non-stainless that is the question.   We usually break down steel types into two categories - Stainless Steels & Non-Stainless, or High Carbon Steels. It...