Seisuke Knife Blog

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.

How many times a year should you sharpen your knife? What tests can you perform to check sharpness? Are whetstones and professional services the best for your knife? 

A flat whetstone is crucial for effective knife sharpening, maintaining a consistent bevel angle. Over time, whetstones develop a concave surface ('dish'), hindering the process. How can you counte...

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...

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...

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...