Sakai Kyuba KYU Chef’s Knife 19cm Santoku – Natural Brown

At Oishya, we embarked on a lengthy quest to find the perfect Japanese blacksmith to craft our blades. Our search led us to the city of Sakai in Osaka Prefecture, Japan – a place renowned for its centuries-old tradition of samurai culture and sword-making. It was here that we discovered a truly exceptional artisan whose skills were unparalleled.

However, we encountered an unexpected hurdle. Due to geolocation exclusivity agreements, we were unable to feature the blacksmith’s name on our knives. Undeterred by this challenge and unwilling to compromise on the outstanding craftsmanship, we collaborated with the blacksmith to create a dedicated brand that would showcase his artistry. Thus, Sakai Kyuba 堺久馬 was born.

The name Sakai Kyuba (堺久馬) beautifully encapsulates the essence of our knives. “Sakai” (堺) represents the city’s rich history and cultural heritage in blade-making, whilst “Kyuba” (久馬) combines two Japanese characters: “kyū” (久), meaning “long-lasting,” and “ba” (馬), meaning “horse.” Together, Kyuba symbolises endurance and longevity – qualities that perfectly align with our commitment to creating high-quality, durable knives that stand the test of time.

Under the Sakai Kyuba 堺久馬 brand, our knives embody the artistry and skill of one of Sakai’s most renowned blade masters, whose family has been honing the craft since 1927. By combining Sakai’s centuries-old knife-making traditions with innovative techniques and technologies, our blacksmith creates truly exceptional and one-of-a-kind knives that honour the city’s rich heritage whilst pushing the boundaries of what is possible.

To further enhance the uniqueness of our Sakai Kyuba 堺久馬 knives, we collaborated with a team of talented European artisans who craft the striking and colourful maple burl handles. This fusion of Japanese blade-making prowess and European craftsmanship results in knives that are not only functional but also works of art.

Our Sakai Kyuba 堺久馬 knives are designed to cater to a wide range of users, from home cooks to professional chefs and cooking schools. Each knife is a testament to the dedication, skill, and passion of our blacksmith, who remains devoted to honouring Sakai’s rich knife-making history whilst constantly striving for improvement and innovation.

At Oishya, we are proud to offer Sakai Kyuba 堺久馬 knives – a line that represents the pinnacle of Japanese craftsmanship, steeped in tradition yet unafraid to embrace the future.

Here at Oishya we make sure that the products we send to you are checked for exceptional quality and that the packaging is always secure and sturdy, so that you receive undamaged, high quality goods which will last a lifetime. We believe our customers should not worry about buying premium products online, this is why our Sakai Kyuba range comes with a lifetime guarantee.  The lifetime guarantee covers any defects in manufacturing and materials that functionally impair the knife. Oishya will repair or replace any of the Sakai Kyuba products free of charge. Please note that in the case of a set, only the faulty item will be replaced.  Our lifetime guarantee does not cover:

• Damage caused by normal wear and tear, accident or negligence. 
• Damage caused by improper use (knocks, dents, crushing, drops, etc.).
• Damage due to loss, theft, fire or other causes beyond our control.
• Damage caused by commercial, professional, or workplace use.
• Damage due to improper storage.  

All returned items will be posted at the buyers expense if sent after 50 days of purchase other than where it’s a manufacturers fault. In this instance we will be happy to refund any postage costs along with arranging a replacement. You will need to send us a copy of your postage receipt in order to receive a refund. If you have any quality concerns, please contact us at info@oishya.com.

When it comes to maintaining the razor-sharp edge of your knives, several factors come into play – the frequency of use, the care you provide, and the types of items you’re cutting. While the longevity of a knife’s sharpness varies, Japanese knives, known for their exceptional craftsmanship and high-quality materials, generally outperform their Western counterparts in edge retention.

In rigorous testing, Sakai Kyuba knives have proven their mettle, surpassing the performance of even more expensive brands. For the average home cook who prepares meals 5 times a week, we estimate that Sakai Kyuba knives will maintain their razor-sharp edge for an impressive 4-8 months. This is a testament to the skill and dedication of our master blacksmith, who combines centuries-old traditions with innovative techniques to create blades of unparalleled quality.

However, it’s important to recognize that no knife, no matter how expertly crafted, can stay sharp indefinitely. Regular use and the demands of everyday cooking will eventually take their toll on even the finest blade. But fear not – we’ve got you covered.

To ensure that you can always enjoy the precision and ease of a sharp knife, we offer a range of top-quality sharpening stones. With just 5-10 minutes of your time, you can restore the edge of your Sakai Kyuba knife to its original glory, right in the comfort of your own home. Our sharpening stones are carefully selected to work in harmony with the steel of our blades, making the process simple and effective.

For those who prefer to leave the sharpening to the professionals, we’ve curated a list of trusted knife sharpening services. 

If you can’t afford or do not want to commit to buying a set immediately, the single most important tool in your kitchen is The Gyuto – The Chef’s Knife. It’s the workhorse you reach for most often. Investing in one great knife now will change your cooking for life and make it a pleasure rather than a chore. Our Sakai Kyuba Gyuto can do 99% of your kitchen cutting. Another option for a daily knife is Santoku knife. However, if you’re looking for an ultimate experience, you should consider investing in a 3-pieces set; including The Petty (Paring/Utility Knife), Nakiri (Veggie/Fruit Knife) in addition to The Gyuto (The Chef’s Knife).

It depends on the steel you’ll go for. Usually, stainless knives are easier to maintain. Luckily, Sakai Kyuba have the best of both world – they have a high carbon content that helps maintain the edge, yet, with their HRC Rockwell 62 scale, they’re stainless which makes them easy to maintain.

Like most equipment, knives need a little love and care. Here are a few tips to help you get lasting service from your Sakai Kyuba knives:

• Keep your knife dry – the entire knife, not just the blade.
• Keep your knife sharp. Remember, a sharp blade is safer than a dull one. Use only professional sharpening tools and whetstones.
• Do not use the cutting blade as a can opener, chisel, pry bar, screwdriver or for any heavy work for which your knife was not designed. Also, don’t use the back of your knife as a hammer. It may break the springs, handles or pin.
• Avoid prolonged immersion in liquids (water, solvents, etc.). This can have a detrimental effect on not only the metal parts, but handles made of wood or other porous materials as well. Before using your knife on food items, wipe clean with alcohol, or wash with hot soapy water and rinse clean. 
• For carbon knives, periodically apply a small amount of lubricant to the working parts of the knife, particularly the pivot points of a folding knife. Then apply a thin film of lubricant to the entire surface of the blade. This will help prevent surface oxidation and corrosion from moisture.
• Sharpen your knives using high-quality sharpening tools such as natural stones or whetstones. 

For more knowledge read our articles:

• 3 Ways You May Be Ruining Your Japanese Knives
• How Should I Sharpen My Japanese Knives?

Damascus, Wootz, and patternweld are all names given to different types of steels and blades. Basically, the idea is that two or more steel alloys are forged/cast together through various methods to give the wavy artistic pattern that comes from such a layering process. Historically, true Damascus steel was only made in the city of Damascus. For centuries, the blades made there were prized for their beautiful water-like patterning as much as for their sharpness. The Damascus production method, understandably, was a closely guarded trade secret. Special blade-folding techniques and unique impurities in the steel both contributed to its success. In the end, however, the secret was kept too well. Since the Damascus blade-making industry died out in the 18th century, nobody has managed to recreate it accurately on a commercial scale.

Today, ‘Damascus steel’ chef’s knives contain different grades of steel folded together repeatedly, sometimes around a core of pure knife-grade steel. The aim is to imitate the technique and appearance of historical Damascus steel, if not its exact composition.

A properly made Japanese Damascus chef’s knife will always exhibit great durability and sharpness. However, the main attraction is the distinctive patterning created by the layers of metal.

Whether Japanese, Swiss or German, each type of knife has been influenced by its culture. The Japanese believe in need of having a perfect tool for an explicit purpose, and as such have many specific knife shapes for specific tasks. Meanwhile, Germans value versatility and durability in their culinary efforts and therefore German knives are characterised by being good in many different undertakings. In the end, each knife has its own strengths and weaknesses. It’s not that one style of knife is better than the other — it’s just a matter of use and preference (of course as long as the knife is made from high-quality materials).

For more in-depth information read our article What’s the Difference Between German and Japanese Knives?

If you’re just the beginner or an occasional user (We are guilty as charged! We usually leave this job to our partners), we suggest getting a combination whetstone, something between 1000 and 6000 grit like King 1000/6000 combo waterstone. These two stones and an inexpensive flattener will carry you a very long way. Add other stones or stropping supplies in the future as you learn. We think most new sharpeners should stay away from stones coarser than #1000 until they develop a technique they are comfortable with unless there is a very specific project in mind. For more information read our article Which waterstone grit should you choose?