Seisuke Knife Blog

Why Are Japanese Kitchen Knives So Expensive?
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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.
How to Avoid Chipping Your Japanese Kitchen Knife (And What to Do If You Do)
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How to Avoid Chipping Your Japanese Kitchen Knife (And What to Do If You Do)

Chipping a Japanese kitchen knife can be alarming. Learn how to repair chips and use the knife properly to enhance your culinary skills.
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.
Santoku and Nakiri: What's the Difference?
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Santoku and Nakiri: What's the Difference?

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...
Choosing Your First Japanese Chef Knife
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Choosing Your First Japanese Chef Knife

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...