Seisuke Knife Blog

Need some pointers on what makes a great beginner Japanese kitchen knife? Read on for info on the different available styles and the best steel type for novices.

Ever wonder why Japanese knives can easily go for over a couple hundred dollars? Here's a quick read about it.

Chipping a Japanese kitchen knife can be alarming. Learn how to repair chips and use the knife properly to enhance your culinary skills.

The Santoku is a versatile Japanese kitchen knife ideal for cutting vegetables, meat, and fish. Its intuitive, compact design offers comfort and precision, making it popular among chefs worldwide.

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...

This unassuming yet unique workshop tucked away in the Japanese countryside contains the legacy of hundreds of years of traditional knife-making.

Which one should I buy? Hi everyone! This week, we’ll be discussing the differences between two distinct styles of Japanese knife: the santoku and the nakiri, pictured below.    A Santoku (left...

Where do I begin? Welcome to the first of our periodic Seisuke Knife informational blog posts! My name is Jun, and here we’ll be discussing a wide range of knife-related topics. This week, we’ll be...