Hasu Seizo Blog

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...

Inside the World of Sakai Knife Artisans: Craftsmanship Born from 600 Years of Tradition

For over 600 years, Sakai has produced some of Japan’s finest knives—each one shaped through a rare multi-artisan tradition and honed by masters who dedicate their lives to the craft. This article ...

Ginsan vs Shirogami: Which Steel Gives the Better Cutting Experience?

Ginsan and Shirogami are two of Japan’s most beloved knife steels—one stainless, one carbon, both legendary. This guide breaks down their differences in sharpness, edge retention, and real-world cu...

VG-10 vs SG2: Which Japanese Steel Performs Better?

VG-10 and SG2 are two of the most popular Japanese knife steels—but they perform very differently. This guide compares sharpness, durability, ease of maintenance, and real-world performance so you ...

The Complete Guide to Sharpening Japanese Knives: Stones, Techniques, and Angles

Sharpening Japanese knives isn’t just maintenance—it’s part of the craft. This complete guide walks you through choosing the right whetstone, mastering sharpening angles, and using proven technique...

The Ultimate Guide to Japanese Knife Steels: From White Steel to Powdered Alloys

From White and Blue carbon steels to modern stainless options like VG-10 and ZA-18, and high-tech powdered alloys like SG2, this guide explores the Japanese steels behind the world’s sharpest knive...

Japanese Knife Types Explained: Gyuto, Santoku, Nakiri, Sujihiki, Yanagiba and More

Japanese kitchen knives are celebrated for their precision, craftsmanship, and performance—but choosing the right one can feel overwhelming. This comprehensive Japanese knife guide breaks down esse...

The Legacy of Japanese Knife Craftsmanship: Traditions, Regions, and the Artisans Behind the Blade

Japanese knife craftsmanship is far more than a utilitarian craft—it is a living cultural heritage shaped by centuries of sword-making traditions, regional pride, and the unwavering dedication of m...

What Angle To Sharpen Japanese Knives For Best Results

When it comes to sharpening Japanese knives, many chefs and home cooks ask: what angle to sharpen Japanese knives for the best results? Unlike Western knives, which typically have a more obtuse edg...