Hiro‘s Blog

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...

I sometimes get question from customers that the knife starts get rusty right after using them and wondering if it is normal to getting rusty so easily. Answer for the question is that the traditio...

R2/SG2 is Takefu Special Steel Company’s steel and HRC is 65 – 64. Blade has razor sharp cutting edge and good retention Sukenari is known for ZDP189 and making knives for Hitachi Steel Company. Ho...

We are happy to announce that Japanny.com will be attending to the Hawaii Lodging, Hospitality & Foodservice Expo 2016. And it is going to be a first time to attending the trade show. This one ...

Japanny Best Japanese Knife We love the authentic Japanese chef knives which is very functional and beautiful!! Have a look at http://www.japanny.com https://www.instagram.com/japanny_best_japanese...

  Master Anryu was awarded for the Traditional Craftsmanship Distinguished Service last autumn. He has been manufacturing forged cutlery for over 50 years, and one of real legend. Since his work i...

Knife blade need to be sharpen by Sharping Stone. Frequency of sharpening as for Japanese professional chef is daily, however in basic, please sharpen when you feel that knife’s sharpness become du...

Received the message saying ‘I want to buy one or a set of knives. But I want to know most precious knives not as price tag but its history and profession on knife making. What brands can you recom...

Received an interesting question from a customer. 'Hi just wanted to know more information. Is there a difference in slicing with a single bevel or double bevel knives? I'm a left handed person' ...