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Why are there marks on my new knife? It may come as a shock to some to find stains and marks on your new expensive knife. So what are they and why do they appear? One of the most common questions we get asked following the purchase of a new Japanese chef knife are the dark marks that can appear on high carbon steel blades. These marks don’t wash away, and can result in discolouration that lasts for the life of the blade. Here, we’ll explain here the process behind a patina and how it can actually be beneficial. What is a Patina? A patina in short is the discolouration or ‘aged’ look of a steel that lacks stainless steel elements (mainly chromium), which shows in shades of yellow, blue and grey. There are particular types of steel that will show up a patina much faster than others, in different colours, as each steel has a different combination of elements. For example a patina will not only develop on steels such as Aogami and Shirogami, but also on copper and bronze which will show in shades of green and blue. These steel types will not only show a patina, but due to their lack of stainless properties, they can also develop rust spots if not kept dry between uses. What causes it? The main causes of a patina forming likely occur from the first use of your blade. These are moisture, acid, and salts. The acidity of citrus and the moisture of proteins will both cause different markings on the blade to form, all of these are unavoidable. There have been many instances of Japanese knives on display being touched by bare hands, and the moisture from fingerprints when unwiped afterwards, can cause patina or rust spots to form. How is it a good thing? Once a patina has been formed on your Japanese knife, it acts like a seal, and can actually protect the steel underneath from rusting. While your knife may not look the way it was when it was brand new, it is uniquely yours and carries with it the marks of many meals prepared. Why aren’t all blades stainless steel? Wouldn’t that be easier? Easier to maintain? Yes. Beneficial for all purposes? No. Stainless steel blades can be used in a much more carefree manner, as they are often softer steels which take more punishment, do not discolour, and can be left wet for longer without having rust appear. However, a high-carbon steel Japanese chef knife can be hardened to a higher hardness (HRC), contains more carbon and other strengthening elements, and as such will have an edge that stays much sharper for longer. For a chef that uses his knives day in and day out, not having to sharpen his blades every couple of days can be hugely beneficial, with the trade off being they must be wiped down between uses. There are however, exotic steel types that exist (SG2/R2, ZDP-189) that combine the high-carbon, long lasting edge retention with the high stainless elements that create knives with incredible performance and almost zero maintenance. These knives can only be made by skilled craftsman, and the steels are often expensive to procure and difficult to work with. Can I remove a Patina? A patina can be removed using a knife polishing compound, or by using a whetstone to remove some steel off the affected area of the blade. This is a process that one must be competent in to accomplish properly. It is however likely that the knife will just develop another patina straight after it’s first use anyway. How do I control rust? Rust spots can form minutes after a blade is left wet or with food residue, so the best way to control rust spots on your blade is to wipe your knife down with a clean cloth after use, keep them dry, and stored away from any sources of moisture or salt. A patina is an unavoidable result of purchasing a high-carbon steel knife, but with a little care and maintenance, can be a protector of your knife to ensure it’s prolonged use.

Why Japanese Knives Australia? Take a dive into the wonderful world of Japanese chef knives, and why they’re considered to be the best in the world. There is a certain romanticism associated with fine goods that are crafted by hand. Japanese chef knives are forged with precision and care, steeped in tradition, and hold quality of the finished product above all else. They hold a special place in the hearts of many. Deep down we yearn to own something special, something that has been meticulously designed and constructed, not stamped out on an assembly line. Yes, they can be pricey, the price reflects the caliber of the build. A high-quality knife, with the correct care, will remain are the forefront of your kitchenware for years. Not only do they make light work of dicing onions, Japanese kitchen knives have numerous design features that make them outperform almost all other kitchen knives in the world. So what makes Japanese kitchen knives so special? Weight Generally speaking European knives are heavy; this is due to the ‘full tang’ design feature. The steel of full tang blades continue through to the end of the handle, as pictured below. In some instances, the handle is also made of steel resulting in a knife which is overly heavy and cumbersome to use for long periods of time. As seen in the image below (courtesy of www.thespruceeats.com), all that extra steel in the handle adds much to the weight of the knife. The steel of a Japanese blade quickly tapers off in size after it enters the handle reducing the overall weight of the knife.  This may bring the balance of the knife to be slightly forward heavy, a trait many chefs quickly get used to in order to take advantage of the Japanese chef knives superior performance. This image below shows an average Japanese chef knife in terms of the steel quickly dropping off as it gets into the handle. Some Japanese chef knives may feature what is called a ‘distal taper’, where the thickness of the blade increases just before it enters the handle, adding weight to the rear of the knife to bring it back into balance. This increases comfort to the user making it perfect for all day every day use. Grind/Bevel The ‘grind’ or ‘bevel’ refers to the shape of the blade when you look down from the handle to the tip. On the whole, European knives have a thicker, heavier blade and the cutting edge itself is a short ~ 20-degree taper that is even on both sides (50/50), about 1-2mm from the tip of the blade. The Japanese blade will be much thinner, and the thinner the blade, the easier cuts are made, and the more agile cutting work it can perform. The cutting edge of a regular Japanese knife is much lower than 20 degrees and starts much higher on the blade. Traditional Sashimi knives like the Yanagiba or the Sujuhiki (knives designed for long pull cuts) have only a single bevel, meaning that one side is flat, and the other side tapers off at a low angle. This pushes the food away from the blade once the cut has been made. A thinner grind, although resulting in much greater sharpness, means that a Japanese kitchen knife may be prone to chipping or breakage if used improperly (torquing/twisting the blade while cutting, or hitting or chopping hard or frozen objects). Whilst European knives can be more robust, they are made of softer steel, go blunt quicker, and can’t make as precise cuts. For most chefs, the trade-off for much better all-round performance is worth the small level of extra care and maintenance required of Japanese kitchen knives. Exotic Steels While many European knives will be made from some form of softer stainless steel, most Japanese knives employ the use of high-carbon steel combined with extra elements (nickel, chromium, vanadium, tungsten, molybdenum) to produce exotic alloys that have greatly enhanced corrosion resistance, hardness, and durability. A Japanese traditional high-carbon steel such as Aogami Super (Blue Paper Steel) or Shirogami Steel (White Paper Steel) will not have the corrosion resistance of their stainless counterparts, and as such will need extra care and maintenance and can be reactive to certain foods, developing a multicoloured hue on the blade known as a ‘patina’. It is common for Japanese knives to be crafted with a technique called ‘San-Mai’, by which a very hard cutting edge of reactive, high-carbon steel is sandwiched between 2 external layers of softer stainless steel. This guarantees fantastic cutting performance and an easy to maintain blade. Hardness Steel hardness can be graded by the Rockwell hardness scale. Softer steels such as Cromova can only be hardened to 54-56 which is considered quite low. These knives can take more punishment, and are less brittle, but will go blunt extremely quickly due to their softness. Japanese knives are normally anywhere between 61-67 HRC, giving them their legendary edge retention and long lasting sharpness. This comes at a price, however, with extreme hardness comes the risk of chipping and damaging the blade from improper use as described above. Tradition and Care The Japanese consistently strive towards excellence in their craft, as is the age-old philosophy so widespread in Japanese culture. Individual Blacksmiths will always be creatively exploring ways to refine their processes and push the boundaries of what is possible in knifemaking, whilst preserving the traditions that have been passed on throughout generations. Their aim is to ensure that every blade is as carefully and meticulously crafted to the same quality as the last and that the lust for Japanese kitchen knives, the finest in the world, continues for many more generations to come.

Japanese chef knives need a little more care than your regular off the shelf knives. But don’t be afraid, looking after them is easier than you think. So you’ve taken the plunge and bought your first ‘real’ chef knife. As you gaze at it with a smile, it can be somewhat daunting to use your Japanese chef knife for the first time. As with all high-performance tools, your new knife will need some love and care to ensure it performs to the highest level for many years to come. The blades construction and steel type will determine the level of care required, as the higher carbon steel Japanese chef knives require more attention than others. The main question we get when someone new to carbon steel (Blue/White) knives uses theirs for the first time is one of shock being, “Why has my blade changed colour?!” High-carbon steel Japanese chef knives (whether clad in a stainless steel or not) are knives that do not contain any (or very little) Chromium, the main element that give stainless knives their rust resistance. As such, these blades are prone to oxidation or discolouring from the first use. Fear not, as the patina is only superficial, and will actually help prevent against rust in the long term. Certain foods like meats, acidic fruits and vegetables, and also condiments like mustard will all produce wildly different colours and patterns as they emerge and leave their mark on your blade. This is completely normal, and is all part and parcel of owning a carbon steel knife. Cutting When cutting using your new knife, ensure that only a straight up/down motion is used, as these knives use an extremely hard steel with a very fine edge. Any twisting or torquing of this extremely thin steel will chip or break your blade. Certain food textures (chicken, meat etc) will sometimes not respond to cuts whereby your press directly down onto the food with the blade. Try either a push or pull motion to ensure effortless cuts. We advise to only cut on wooden boards! There is conjecture as to whether plastic boards are safe, but we prefer to err on the side of caution with this one. Due to the softness of some plastic boards, your knife will occasionally sink slightly into the board with each cut. If the blade is twisted or moved at this contact point, damage has been known to occur. It almost goes without saying, please do not use your knife to cut any bones, stoned fruits, or any other hard objects. Washing A soft dishcloth and hot water is all you need to keep your blade clean. Use a small amount of dish soap if desired, but avoid scourers and anything abrasive. Absolutely no dishwasher use! For blades that have a core or are made from a high carbon steel such as Blue, White Steels, these will need to be wiped down immediately as rust spots can develop within minutes as they contain no stainless elements. Storage You new knife deserves better than crashing around in your cutlery drawer, so keep them in the original box it came in. Even better, pick up a leather-clad magnetic knife holder to showcase your knives in the open (away from mischievous pets and children) where they belong. Add a dab of Camellia Oil between uses for carbon steel knives, as this will prevent any moisture reaching the steel and causing rust spots. Sharpening Keeping you new knife sharp may take some practice, so we recommend a whetstone with two side for beginners, one with a rougher grit of 1000 to remove steel from the edge, and then a finer grit like 6000 to polish the edge. We recommend practicing on a cheaper knife first, until you can hone your skills and be confident enough to attempt to sharpen your more expensive knives. We’ll write up a complete sharpening guide soon. For now, there are plenty of great videos on YouTube like this one to quickly pick up the skills required. If you ever need any further information on how to care for your new knife, please reach out via any of the channels available!

Which Japanese knife makes the best gift? Whether it’s a special birthday or an anniversary gift, a fine Japanese knife is a cut above and will be sure to impress. For that person in your life who is an aspiring foodie, loves cooking or would like to take their skills to the next level, a Japanese knife makes an excellent gift for the person who has everything. With everyone spending more time at home, it’s time to take those cooking talents to the next level, and with our range of knives available in Australia, it’s never been easier to find the perfect gift. If you’re new to Japanese knives, a few easy questions can help you decide the perfect gift. The best way to consider what knife suits best is to think about how the lucky recipient will be using it.   For the barbeque lover - Sujihiki Does your partner love to show off their skills with the American roaster or Tomahawk steaks? Do they like to roll out slabs of beef and flash their knife in the air as they prepare for a hungry crowd? Is there a touch of the theatre in the way they wield their blade? Consider the Okeya Ginsun Sujihiki. This beautiful blade is handcrafted by a father and son team in Miki City Hyogo and features a long blade made with Ginsan, a high carbon stainless steel. With all the benefits of a Carbon Steel without the extra maintenance or worry about rust. The understated elegance of the handle is enhanced by the fine Kanji etched on the blade. It’s a serious blade and it’s seriously lovely to look at.   For the everyday go-to knife – Santoku For someone that loves to cook but mainly sticks to smaller meat and veg, the Santoku is the perfect introduction to Japanese knives. Try the Tadafusa Seido Santoku. Based on a carbon steel cutting edge but clad in stainless up the side of the blade, it’s easier to maintain than some other carbon steel knives due to the stainless cladding. In a sleek black box, this Octagon handled piece with a Nashiji or “Pear Skin” style finish is a looker and sure to impress.   For the fisherman – Deba The fish markets are their happy place – they love to wander comparing the different offerings and choosing just the right cuts to create their masterpieces. Whether they’re trying to impress you or a whole crowd of friends, they like to delight with their skills and mastery. The best option here is the Deba knife – perfect for fish filleting. With a single edged blade, it is a specialty knife for filleting and removing the heads from fish, rather than general purpose cutting. Try the Ishikawa Blue 2 Deba 180 MM. The maker of this knife puts his emphasis on performance, not appearance, but you wouldn’t know this from looking at this spectacular understated blade. Sometimes a whisper says more than a shout.   For the allrounder – Bunka They watch MasterChef and Iron Chef and call out the contestants for bad technique. They are most happy taking on food challenges in their own home. They believe you should only have one kitchen knife…and that knife should be an amazing allrounder. Buy them the Kanjo HAP40 Bunka and watch them clap their hands with glee at the stunning polished blade with dimple hammer-marks from the blacksmith, and a lightweight, waterproof handle made from timber and resin.    For the faster vegetable chopper in the house – Nakiri Just because you’re chopping vegetables or whipping up a vegan feast doesn’t mean you can’t have superior performance and a blade to match. They love to show off their knife skills with a “who me? I’m just here cutting up veggies” flourish, as they whirl the whole produce section of their cutting board into a wok. One great suggestion is the Shiro Kamo Shirogami 2 Damascus Nakiri. This is a pure carbon steel knife, and is recommended for those that love their chef knives and don’t mind the extra maintenance. Shirogami is a pure carbon steel with no stainless elements, so be sure to keep that blade dry immediately after use and watch that beautiful blue and purple patina develop on the blade. Featuring the stylish octagonal blade in sexy black walnut, and a delightfully thin grind, the aspiring chef will enjoy slicing and dicing like they’re demonstrating on a cooking show. Why should the meat-eaters be the only ones to get the great knives?   Buy your loved one a Japanese knife today   So there you have it, some great ideas for a special someone who richly deserves it. The best part of giving a knife is that each of these Japanese knives has a rich history and culture that goes with them and will become heirlooms over time. They are truly a gift that will get a lot of use and will stand the test of time. Of course, you don’t have to give them away – you could always find one for yourself on this list. Order today from Chefs Edge.

When you’re looking for knives for your kitchen, the material of the blade is an important consideration. After all, different blades have different properties, and your cooking needs are unique to you. Find out more about the difference between stainless steel and Damascus steel, and some of the benefits of each type of knife. What is stainless steel? Stainless steel is a family of different types of steel that are designed to be highly corrosion resistant. This means that stainless steel doesn’t rust over time, and is easier to clean as various oils and foodstuffs don’t penetrate the surface. This corrosion resistance comes from a higher proportion of chromium in the blade, protecting the surface of the knife from whatever it cuts through. Stainless steel is an increasingly common material in a modern kitchen thanks to this high level of utility. What is Damascus steel? Damascus steel is a material with an incredibly storied history. Known for the wavy pattern flowing throughout the blade, Damascus steel originated in around 500 BC, with a name derived from the Syrian city of Damascus. Although the original method of producing Damascus steel was lost in the 18th century, modern manufacturers have replicated the look by layering alternating steel types to reproduce the wavy patterns. Damascus Steel can be crafted from alternating layers of stainless or carbon steel, or a combination of the two.   In modern terms, Damascus Steel is purely the name for the look of layered steel on the blade, nothing more. This Damascus steel is often comprised of cheaper, softer steels and is only used for the "Cladding" outer layer of a chef knife, and the important cutting edge steel is a single layer of VG10, SG2, Aogami, Shirogami, etc.  Find a blade that suits you Whether you’re looking for a Damascus steel blade for your home cooking or a stainless steel option that suits your existing collection, take a look at the Chefs Edge range of knives today. With everything from stainless, carbon, and Damascus steel to wrought iron knives, you can find the perfect knife for your cooking needs.

If you don’t know much about knives, being introduced to the myriad of options available can be complicated. There are dozens of different types of blades and some, like the chef's knife and the santoku, seem to be quite similar on the surface. Find out more about chef's knives and santoku knives, how the two differ, and which is the right option for your kitchen needs. What is a chef's knife? A chef's knife is a large traditional knife made of materials such as stainless steel or wrought iron. These tend to be all-purpose tools with a broad blade and a heavier construction so you can use a lot of force in every cut. These knives come in a range of sizes, from six to twelve inches depending on preference. What is a santoku knife? A Santoku knife originates in Japan, with the name translating to the term “Three Virtues”. This refers to the way that a Santoku is ideal for chopping, dicing and mincing ingredients. One of the important aspects of a Santoku is the incredibly thin blade for more precise and delicate cuts, with a lighter overall weight to help chefs and cooks to manoeuvre the blade more easily. The differences between a chef's knife and a Santoku knife There are a few major factors that differentiate between the two knives, including: Function The two knives have very distinct functions. A Santoku is specifically designed for precision cuts and slicing, with a lighter weight helping the chef to move the knife around smaller ingredients and complete more delicate cuts. A chef's knife, on the other hand, is for larger and more general cuts, such as cutting potatoes or carrots in bulk ahead of service. Sides of the blade Chef's knives only come in a double-bevel appearance. This means that the two sides of the knife taper down to a point, being the sharp part of the blade. On the other hand, a Santoku comes with scalloped edges that cut inside, leaving an air pocket at certain points between the ingredient and the blade. This means that the ingredient falls away from the knife more easily, making it easier to see the next cut a knife makes. Size In general, a Santoku knife is relatively small. With a size of five to eight inches, the Santoku is both thin and short, which contributes to the ease of manoeuvre. A chef's knife is a stark contrast to this, with the size of the blade going as high as twelve inches. This is important for cutting larger ingredients such as entire sides of meat. Try Chefs Edge Whether you’re looking for a chef's knife or a Santoku, Chefs Edge has a wide range of knife options from reputable manufacturers and designers. Take a look at our carefully curated selection to find the best option for you.