*We will not be accepting knives for sharpening 7/31-8/7, Thank you for your understanding!*
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Team Seisuke Blog

Santoku and Nakiri: What's the Difference?

Santoku and Nakiri: What's the Difference?

Which one should I buy? Hi everyone! This week, we’ll be discussing the differences between two distinct styles of Japanese knife: the santoku a...
  • Jun Del Rio
Choosing Your First Japanese Chef Knife

Choosing Your First Japanese Chef Knife

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 ...
  • Jun Del Rio
About the 2 Main Steel Types

About the 2 Main Steel Types

Stainless vs Non-Stainless Stainless or non-stainless that is the question.   We usually break down steel types into two categories - Stainless Ste...
  • Terry McMullen
Sharpening Tips: Flattening a Stone

Sharpening Tips: Flattening a Stone

Flattening a Stone It's important to be working with a flat stone when sharpening in order to maintain a constant bevel angle throughout the proce...
  • Will West

Seisuke Knife

1526 NE Alberta St.

Portland OR, 97211

Store Hours

Mon: 10am-6pm

Tue - Fri: 11am-5pm

Sat & Sun: 10am-5pm

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