Kaz's Japanese Knife and Kitchenware

Kaz's Japanese Knife and Kitchenware Based in Melbourne, we are an online retailer specialised in Japanese knives and kitchenware. Our products are imported from Japan and they are all handmade.

Sharpening services are also available.

10/09/2026

One of my favourite knives right now is this hand-forged Shirogami #2 carbon steel knife from Tosa, Japan.

Because it’s carbon steel, it can rust more easily than stainless steel. But with a little basic care, it’s perfectly fine for everyday use at home. Just keep in mind that carbon steel does need a bit more attention. If you’d rather not worry about maintenance, stainless steel might be a better choice.

Here are a few simple care tips:

1. Wash and dry it straight after use
Don’t leave your knife sitting wet after cooking. Water, salt and acidic ingredients can cause rust pretty quickly, so wash it and dry it thoroughly as soon as you can.
2. Rinse it with hot water
A quick rinse with hot water helps warm up the blade, so any remaining moisture evaporates more quickly.
3. Keep it dry and oil it before long-term storage
Before using it, give the blade a quick wipe with a dry cloth. If you won’t be using it for a while, apply a very thin layer of food-safe oil, such as camellia oil before putting it away.
4. Take extra care with acidic and salty ingredients
Lemon, tomatoes, onions, meat juices and other acidic or salty foods can speed up rusting. Giving the blade a quick wipe while you cook is an easy way to help prevent it.

Every knife we sell is sharpened by hand before it reaches you, so it arrives ready to use from day one.

Take a look at our range online or drop by the shop to find the right knife for you.

09/09/2026

This is a typical handle replacement process. I replace the handle of an old petty knife.

1. Gently tap the handle to remove it.
2. Clean the rusted tang.
3. Heat the tang (The hot tang slightly burns the inside of the wood, creating a tight, custom fit).
4. Apply epoxy to prevent water from entering the tang.

One of the great things about Japanese knife with a inserted-tang design is how easily the handle can be replaced. Assuming a knife will be used for a long time, the wooden handle often wears out before the steel blade does. If you have any issues with your handle, please feel free to contact us!

08/09/2026

Typical sharpening for a carbon steel gyuto.

Surface patina and light rust are gently removed using a sponge and fine polishing compound. Depending on the condition of the edge, I work through a progression of whetstones, from coarse to fine ( #400– #6000), refining the secondary bevel (koba) and bringing the edge back to razor sharpness.

Every single knife is carefully sharpened by hand. Our sharpening service usually takes 1–2 days at $1.50 per cm, and we also offer hands-on sharpening classes for those who want to learn how to sharpen their own knives.

Check out our website for more information!!

04/09/2026

Why is the Petty knife one of our most popular knives?

After the Santoku, the Petty is one of the most popular knives in our stores—and once you start using one, it’s easy to see why.

Usually around 12–15cm long, the Petty is small, light, and incredibly easy to control. Its narrow blade creates less resistance as it moves through ingredients, making it perfect for jobs where a larger knife can feel like too much.

Peeling and cutting fruit, trimming meat, slicing garlic, shallots and small vegetables, removing stems, or doing precise tip work—the Petty handles all of these effortlessly.

Why it stands out:

Compact and agile: Small, light, and easy to manoeuvre for precise work.

Low resistance: The narrow blade moves cleanly through ingredients with minimal friction.

Excellent control: Perfect when a Santoku or Gyuto feels too large for the job.

More useful than you might expect: For small, everyday prep, you may find yourself reaching for it constantly.

Who is it for?

Home cooks looking for the perfect second knife alongside their Santoku or Gyuto.

Chefs who need precision for trimming, garnishes, fruit, small vegetables, and detailed prep.

Anyone who simply loves the control and speed of a smaller blade.

A Petty isn’t designed to replace your main knife—especially for larger jobs like chopping onions or bulk vegetable prep.

But pair a Petty with a Santoku or Gyuto, and you have a combination that can handle almost everything in the kitchen.

04/09/2026

Here’s a look at the restoration process for a traditional Japanese Usuba knife.

First, we remove the heavier rust from both the front and back of the blade using Sabitoru, a coarse rust eraser. Since this leaves fairly visible scratches, we then work through finer rust erasers and sandpaper to smooth the surface and bring back the blade’s original shine.

Next, we use a coarse, flat whetstone to restore and correct the wide bevel, known as the kireha. Once the geometry is properly restored, we gradually refine and polish the surface through #1000, #3000, #6000, and finally #8000 grit whetstones.

To finish, we create a very small micro-bevel called an itoba, then remove the burr from the back of the blade.

Restoration complete — bringing the knife back to both its original beauty and cutting performance.

Japanese kitchen knives truly last a long time. It is thanks to proper maintenance knowledge and sharpening techniques t...
02/09/2026

Japanese kitchen knives truly last a long time. It is thanks to proper maintenance knowledge and sharpening techniques that they become tools you can cherish and keep by your side for years to come. Many of our customers bring in knives they’ve used for years, or even decades, to be sharpened. I genuinely love sharpening—seeing a rusted or chipped knife actually gets me excited—so please don’t hesitate to bring yours in! I am truly glad to be able to help ensure that these knives, which have traveled all the way from Japan to be with you, can be used and loved for a long time.

Why is the Santoku our number one selling knife?“Santoku” translates to “three virtues,” commonly referring to its versa...
02/09/2026

Why is the Santoku our number one selling knife?

“Santoku” translates to “three virtues,” commonly referring to its versatility with meat, fish, and vegetables. And that’s exactly why it has become such a popular everyday kitchen knife.

Santoku is generally lighter, well-balanced, and has a flatter blade profile. The flatter edge also makes it easier to sharpen on a whetstone — especially if you’re just getting started with sharpening.

Why we recommend it:

🔪 All-round versatility
Slice, dice, and chop meat, fish, and vegetables without constantly changing knives.

🪨 Easy to maintain
The relatively flat edge makes it simple to sharpen and maintain on a whetstone.

👌 Great control
Light, nimble, and comfortable for everyday prep.

Who is it for?

• Home cooks looking for one reliable everyday knife
• Beginners buying their first Japanese knife
• Vegetable lovers who prefer clean, straight cuts
• Minimalists who want one knife that can handle almost everything

There’s a reason the Santoku continues to be our number one seller.

We have two stores in Melbourne — Prahran and the CBD — and we stand behind every knife we sell. Our service doesn’t end when you leave the store. From professional sharpening to ongoing maintenance and aftercare, we’re here to help you keep your knife performing at its best for years to come.

Not sure which Japanese knife is right for you? Come in and have a chat with us!

Here are some examples of our Japanese knife sharpening and restoration work.We’re happy to see more people using Japane...
28/08/2026

Here are some examples of our Japanese knife sharpening and restoration work.

We’re happy to see more people using Japanese knives in Australia, including knives brought home from trips to Japan.

Carefully crafted by skilled artisans, a high-quality Japanese knife can remain a reliable and enjoyable tool for many years with the right care. Regular sharpening and maintenance improve performance while preserving the knife’s character and craftsmanship.

Single-bevel knives such as Yanagiba and Deba require a different approach from standard double-bevel knives. Their unique geometry is essential to their performance and should be carefully preserved.

The back of a traditional single-bevel knife includes the flat uraoshi and hollow-ground urasuki. These features contribute to the knife’s distinctive cutting performance and must be maintained correctly.

For this reason, we use flat whetstones and follow the knife’s original geometry, removing only what is necessary. Our aim is to restore a clean, sharp edge while preserving as much of the original blade as possible.

Whether your knife needs routine sharpening or more extensive restoration, we assess its condition and choose the appropriate approach.

Mail-in sharpening is available across Australia. Feel free to contact us via email or DM with any questions. 🔪

One year already…It’s hard to believe that Zan Shin is celebrating its first anniversary. Time goes so fast!!When I open...
29/07/2026

One year already…

It’s hard to believe that Zan Shin is celebrating its first anniversary. Time goes so fast!!

When I opened my shop in Prahran around the end of the pandemic, I never imagined where this journey would take me. My goal was simple: to share my passion for Japanese knives and sharpening with as many people as possible.

Little by little, thanks to your support and word of mouth, more and more people started visiting from the CBD, North Melbourne, and many other suburbs. Every time someone travelled all that way just to visit my little shop, it meant more to me than you can imagine.

Seeing so many of you make the trip to Prahran gave me the confidence to open Zan Shin in the CBD. I knew it would be one of the biggest challenges I’d ever taken on, but I also knew it was worth trying.

Along the way, I was incredibly fortunate to meet Fin and Stefano. Their passion, skill, and dedication have helped us build a sharpening service that we’re truly proud of. I couldn’t have asked for a better team.

Looking back, I realise that none of this would have been possible without every single customer who chose to support a small independent business.

From the bottom of my heart, thank you.

本当にありがとうございます！！

To celebrate our first anniversary, I’d love to give something back.

With any knife purchase, you’ll receive your choice of:

🎁 🇯🇵 A Japanese cotton handkerchief

🦘 An Australian kangaroo leather strop — a special collaboration with Sydney Strop Co.

*Available at both our Prahran and CBD stores, while stocks last.

Thank you for believing in me, my team, and Zan Shin. I hope we’ll continue to be part of your cooking journey for many years to come.

– Kaz

One of the charms of Japanese natural stones is the balance between refinement and feel.They create a beautiful kasumi ...
18/05/2026

One of the charms of Japanese natural stones is the balance between refinement and feel.
They create a beautiful kasumi finish while still giving clear feedback to your hands during sharpening. Every stone has its own character, making the sharpening process itself deeply enjoyable.

There is also something deeply relaxing about sharpening on natural stones — the earthy, mineral scent almost feels like being near a Japanese hot spring. For many people, it becomes a form of meditation.

Awasedo are finishing stones, so the preparation before reaching this stage is extremely important. But when used properly, they are capable of achieving both beautiful polishing results and an exceptionally refined edge at a very high level.

Address

181 Little Collins Street
Melbourne, VIC
3000

Opening Hours

Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm
Saturday 10am - 4pm
Sunday 10am - 4pm

Telephone

+61391208902

Website

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