Hand-forged Japanese knives. Made once, and kept for the rest of your life.
The knives
Each line is built around a specific steel and a specific feel in the hand. Find the one that matches the way you cook.
The way in. 46-layer Damascus over AUS10, forged in Sakai. Where most cooks begin with Oishya.
The everyday knife. Three-layer VG10, refined geometry. A plain, quiet blade that does every job well.
The all-rounder. 33-layer Damascus over VG10. Available in sets that build a complete kitchen.
The rainbow blade. 37 layers of steel, brass and copper. A pattern that belongs to no other line.
The top of our range. SG2 powder steel, 31-layer Damascus, the hardest edge we make.
The bread knife. A long, patient serrated edge for crust and crumb alike.
Beyond the knife
Stones to keep the edge, boards that are kind to it, somewhere safe to keep it, and the things that carry the food to the table.
Why Oishya exists
A grandmother who peeled a potato without watching her hands. A dough shaped until it stopped fighting back. We make knives for the cooks who carry that forward, and who want the tools to feel as considered as the cooking.
The name comes from oishii, Japanese for delicious. Read our story
How we work
We work with family workshops in Japan and Europe who have made the same things, well, for generations. Blades are forged in Japan. Handles, boards, boxes and linen are finished in Europe.
Everything is made in small batches and checked by hand before it reaches us. It takes longer, and it lasts longer.
How it arrives
An old superstition, told across Europe and Asia, says a blade given as a gift cuts the bond between giver and receiver. The remedy is just as old. The receiver pays a coin, the gift becomes a purchase, and the bond stays whole.
So every Oishya knife comes with one, a Japanese 5 yen coin. Five yen said aloud is go-en, which written differently means connection, and it is the coin offered at shrines in Japan for that reason. The knife arrives sharpened and ready to use, in a handcrafted wooden box with a hanko-stamped certificate and the coin beside it. If it is a gift, ask for the coin back.
The Oishya promise
∞
Every knife is guaranteed for life, with sharpening at our partner workshops in the UK, US and Poland.
100
Cook with it a few times. If it isn't right, return it within 100 days in its original condition.
手
Every blade is hammered, finished and sharpened by hand, by makers whose names we know.
Journal
Guide
Which shape, which steel and which size to start with, and the mistakes worth avoiding.
Guide
Gyuto, santoku, bunka, nakiri and the rest: what each one is for.
Knife School
The angle, the grits and the routine that keeps a Japanese edge sharp for years.
