journal
What SUIFU’s Nakiri Is
What SUIFU’s Nakiri Is
Not every Japanese knife belongs in every kitchen. That is part of what makes Japanese knives distinctive, but also part of what makes them difficult to choose. SUIFU’s Nakiri is... Read more...
Meet the Gyuto
Meet the Gyuto
A gyuto is one of the most versatile Japanese knives for everyday cooking. Learn what makes it different, how it compares to a chef’s knife, and why it is often... Read more...
Why Japanese Knives Come in So Many Shapes
Why Japanese Knives Come in So Many Shapes
Japanese knives come in many shapes, each designed for a specific task. This guide introduces some of the best known types of Japanese knives and explains how their forms support... Read more...
The First Shipment Is Now on Its Way
The First Shipment Is Now on Its Way
Knife Order Here  Hello everyone, We are now actively shipping the knives, and the first shipment group is now on its way. Everything is moving forward steadily, and if things... Read more...
Setsubun: A Ritual to Welcome Spring
Setsubun: A Ritual to Welcome Spring
Setsubun is a traditional Japanese spring festival held in early February, on the eve of Risshun, the first day of spring in the old calendar. This seasonal ritual centers around... Read more...
Ichiju Sansai: The Structure of the Japanese Table
Ichiju Sansai: The Structure of the Japanese Table
Ichiju sansai is the traditional structure of a Japanese meal, centered on rice, soup, one main dish, and two side dishes. As part of washoku, Japan’s food culture recognized by... Read more...
Chopsticks in Japan: More Than Just Utensils
Chopsticks in Japan: More Than Just Utensils
Chopsticks in Japan are more than simple eating tools. Japanese chopsticks shape how food is prepared, served, and enjoyed at the table. From their finely tapered tips designed for handling... Read more...
Clean Cut, Better Taste
Clean Cut, Better Taste
A vegetable-friendly knife is one that keeps the cut surface clean—reducing the pathways where moisture and flavour can slip away. It’s not a dramatic difference, but it can quietly carry... Read more...
Nakiri Knife Manufacturing Update
Nakiri Knife Manufacturing Update
Nakiri Knife Manufacturing Update Read more...
Hash Browns with a Nakiri Knife
Hash Browns with a Nakiri Knife
Simple, Crisp, and Made by Hand Hash browns are a simple dish made from just a few ingredients.Because of that, how you cut the potatoes matters. A Nakiri knife is... Read more...
The History of Japanese Knives
The History of Japanese Knives
Why Japanese Knives Took the Shape They Have Today Japanese knives were not created from a single design idea.They are tools shaped over time by cooks, ingredients, and real kitchens.Only... Read more...
For Your First Month, This Is All You Need to Know
For Your First Month, This Is All You Need to Know
Feeling nervous about using a new Japanese kitchen knife is completely natural. This guide shares simple, stress-free tips to help you get comfortable and enjoy everyday cooking with confidence. Read more...
A Meal Made of Wishes: Japanese New Year Food
A Meal Made of Wishes: Japanese New Year Food
Osechi is a traditional Japanese New Year meal, prepared before the year begins. More than food, it is a quiet way of welcoming the year, carrying wishes for health, rest, and... Read more...
What “Itadakimasu” Really Means
What “Itadakimasu” Really Means
Itadakimasu is a Japanese word spoken before a meal, meaning “I humbly receive.”More than eating, it reflects gratitude for food, nature, and the hands behind every meal, inviting a quiet... Read more...
Why the First Slice Feels So Good
Why the First Slice Feels So Good
The moment your knife arrives, and you place the blade on a vegetable for the first time. The way the blade gently slips into a tomato’s skin.The soft sound it... Read more...
Before Choosing a Japanese Knife
Before Choosing a Japanese Knife
You may be interested in Japanese knives, yet find yourself hesitating when it comes time to choose one. Have you ever felt that way? “It looks beautiful, but it feels... Read more...
How Your Knife Is Being Made
How Your Knife Is Being Made
  Inside Seki’s Workshops — The Time Behind Making a Knife — At the moment, your Nakiri knife is not yet finished.  Production is still ongoing in Seki, Japan, and... Read more...
Visiting the Workshop in Seki — A Manufacturing Update
Visiting the Workshop in Seki — A Manufacturing Update
  Recently, we visited the workshop in Seki City, Gifu, where your knives are being crafted. Gifu is known in Japan for its heavy snowfall. While Seki itself doesn’t receive much... Read more...
Why We Began with a Nakiri Knife
Why We Began with a Nakiri Knife
  There are many kinds of kitchen knives, each made for different uses and styles of cooking. Some are versatile, and some stand out for their appearance.  Still, the first... Read more...
A Note from SUIFU, Looking Back on 2025
A Note from SUIFU, Looking Back on 2025
  In 2025, we launched our brand, SUIFU. One of our co-founders, Sho, studied culinary arts at a university in Canada. After gaining experience in various types of restaurants, he... Read more...