Hasu Seizo Blog

Seki Knife History: How Samurai Swordsmithing Shaped Modern Japanese Cutlery

For over 800 years, Seki has stood at the crossroads of steel, skill, and discipline. This is the story of how samurai swordsmith traditions evolved into the precision kitchen knives used by chefs ...

How Often Should You Sharpen Japanese Knives? A Practical Guide

How often should you sharpen Japanese knives? The answer depends on steel type, cutting habits, and daily care. This practical guide breaks down sharpening frequency, maintenance tips, and simple h...

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...