You don’t need a dozen knives to get the job done you can accomplish so much with just two really good knives. With our End of Summer Sale under way, check out some of our favorite two-knife sets and save up to $50. Until October 8, it's buy one, get one 15%-off. Read on to learn about these 5 two-knife sets and see which might be the right fit for you.  1. First High Carbon Knives Set ? Seisuke Blue No.2 Nashiji Santoku & Nakiri (save $19.35) High carbon steel offers the benefit of higher performance and a longer lasting edge. Unlike stainless steel ..read more

Did you know Mother’s Day is also celebrated in Japan? While the idea is of course the same, the history of how it came to be is a little different. Here’s a quick read on this cultural tidbit, and on how you can mix things up this upcoming May 8th for the most wonderful woman in the world! — Mother’s Day in Japan, known as haha no hi, is a day in which people show extra thanks, love, and appreciation to their mothers, much the same as in the U.S. In fact, it’s even celebrated on the same date - the second Sunday of May. But how and when did this occur? How is Mother’s Day celebrated in Japan ..read more

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 this steel? And are there tamahagane kitchen knives?   —   Tamahagane, written with the characters 玉鋼 meaning “jewel steel” or “precious steel,” is a type of steel created using very traditional smelting methods.   It is made from ironsand, a coarse, black material resembling regular beach sand. Think of it as the flour to the proverbial dough that is tamahagane steel. Ironsand is large ..read more

This unassuming yet unique workshop tucked away in the Japanese countryside contains the legacy of hundreds of years of traditional knife-making. — Japan is famous for lots of things, and whether it be swords or kitchen cutlery, it is well known that the archipelago has a deep, rich history in blade-making going back thousands of years. Today, Japanese knives are heralded for their quality, longevity, and cultural depth. But it was not always smooth sailing for the Japanese knife industry, and in this post we will be looking at how various knife craftsmen came tog ..read more

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) and a nakiri (right).   To put it simply, the santoku is an all-purpose kitchen knife, while the nakiri is specifically made for chopping vegetables. A good way to distinguish between the two is to simply look at their profiles; a santoku is shaped more like how most people expect a “knife” to look. Its spine curves down and meets the semi-flat edge to form the tip. A nakiri ..read more

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 going over the ins and outs of selecting your first Japanese kitchen knife. Considering the numerous different qualities that go into each knife out there, choosing your first one can feel quite daunting. Luckily, we’re here to help make that process much easier. Let’s begin! Step 1: Identify your tasks Plain and simple, all knives have a single purpose: to cut things. However, if you can narro ..read more

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's what they say on the tin: stainless steels contain properties that allow them to be stain resistant and unlikely to rust. High carbon steels, as the name implies, have a larger ratio of carbons to allow for better sharpness and edge retention, though leave the blade prone to rusting and chipping. Generally, stainless steels are easier to maintain and are softer and more durable. High carbon ..read more

Flattening a Stone It's important to be working with a flat stone when sharpening in order to maintain a constant bevel angle throughout the process. As we sharpen over time the whetstone will wear down and begin to 'dish', creating a concave surface, which can make it difficult to feel like you are making progress while sharpening. To avoid this we recommend using a stone fixer on your whetstone every time (either before or after) sharpening. This will make sure you are removing metal efficiently with every pass.     Hash Marks Hash marks can be used as an e ..read more

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Honing Rods While we generally recommend against the use of honing rods, I want to show you some tips to use them properly and avoid any potential damage while extending the life of your edge to prolong time between sharpenings.  Ceramic VS Steel In Western traditions, honing rods have been made from steel. While this can be effective when used with a softer western steel knife, steel rods can often damage Japanese knives. Most Japanese knives are made from a harder steel that results in a better cutting feel and edge retention. The steel in a Japan ..read more