Hasu Seizo Blog

Sawakazuma Knives: Echizen’s Ultra-Thin Blades and 700 Years of Forging Tradition

Sawakazuma knives represent the cutting edge of Echizen’s 700-year forging tradition. Ultra-thin, precise, and handcrafted by skilled Echizen knife makers, these Japanese knives deliver effortless ...

Nagao Kanekoma and Higonokami: The Last True Makers of Japan’s Iconic Folding Knife

The Higonokami is more than a folding knife—it is a symbol of Japanese ingenuity, simplicity, and resilience. Today, only one workshop remains legally authorized to make it: Nagao Kanekoma. Discove...

Shigeki Tanaka Knives: Mastering Both Single-Bevel and Double-Bevel Craft

Shigeki Tanaka is one of the rare Japanese master blacksmiths who excels in both single-bevel and double-bevel knives. From traditional Echizen roots to modern performance steels, his knives balanc...

Kaneshige Hamono: 90 Years of Precision and Quality Control in Sakai Knifemaking

For nearly a century, Kaneshige Hamono has quietly built a reputation for uncompromising quality within Sakai’s legendary knifemaking community. This is the story of precision, discipline, and kniv...

Aogami Super vs SG2: Two Premium Steels for Serious Chefs

Choosing between Aogami Super and SG2 isn’t about which steel is “better”—it’s about how you cook, sharpen, and care for your knives. This in-depth comparison breaks down performance, feel, and rea...

ZA-18 vs VG-10: Is the New Generation Stainless Steel Really Better?

VG-10 has long been the benchmark stainless steel for Japanese knives—but a new generation is emerging. In this in-depth comparison of ZA-18 vs VG-10, we break down real-world cutting performance, ...

VG-10 vs Ginsan: The Battle of Modern Japanese Stainless Steels

VG-10 and Ginsan (Silver #3) are two of Japan’s most trusted stainless steels—but they perform very differently. This guide breaks down their sharpness, edge retention, and real-world performance s...

Understanding the OUL Brand: The Legacy of Fukui Hamono and Sakai Innovation

OUL knives blend the time-honored craftsmanship of Fukui Hamono with modern Sakai innovation, creating a new benchmark for Japanese cutlery. This guide reveals their history, performance, and why e...

Echizen Blades: Why 700 Years of Takefu Craftsmanship Still Lead the Industry

For over 700 years, Echizen blacksmiths in Takefu have produced some of Japan’s most respected handmade knives. Discover the history, craftsmanship, and performance that keep Echizen blades at the ...

The Master Blacksmiths of Miki City: How Hyogo Became a Knife-Making Powerhouse

For over 500 years, Miki City in Hyogo Prefecture has forged a reputation as one of Japan’s most respected knife-making centers. This article explores the blacksmith traditions, master artisans, an...