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.
What are the Parts of a Japanese Kitchen Knife Called?
knife 101

What are the Parts of a Japanese Kitchen Knife Called?

Explore Japanese kitchen knife anatomy: from the tip of the blade to the butt of the handle. Learn some new words and change the way you view your kitchen knives.