Seisuke Knife Blog

Two Knives, Endless Possibilities: 5 Awesome Two-Knife Sets
japanese knives

Two Knives, Endless Possibilities: 5 Awesome Two-Knife Sets

You don’t need a dozen knives to get the job done. You can accomplish so much with just two really good knives. Read on to learn about these 5 two-knife sets and see which might be the right fit f...
Tamahagane: The Rarest Steel in Japan
best chef knife

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
best chef knife

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?
best chef knife

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
best chef knife

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...