FAQs
Getting Started – First-Time Buyer Essentials
Japanese blades are thinner and harder (AUS-10 HRC ≈ 62), so they stay sharper longer but must be used on soft boards and never on bone or frozen food.
No. You may checkout as a guest, but creating an account lets you track orders, download VAT invoices, and place holds on shipment dates.
Card data are collected on a PCI-DSS compliant HTTPS page; Oishya never stores your card number and keeps only a tokenised reference for renewals.
All products are sold exclusively on oishya.com to keep prices aligned with artisan quality and avoid middle-men mark-ups.
Ordering & Payment
| Accepted methods | Visa, MasterCard, PayPal (3.5% fee) |
| Processing time | In-stock orders ship within 1–3 working hours after payment |
| Modify or cancel | Email info@oishya.com within one hour; after dispatch, returns policy applies |
| Gift services | Complimentary engraving may be available on Sakai Kyuba and Seki Kyuba knives; add request in checkout notes or email us upon ordering. |
Shipping & Delivery
Yes, we offer free UK shipping for orders above £90 and free international shipping for orders above £290. In case of heavy packages, extra fee may be applied at the checkout, as we may need to send packages as special delivery. Check details for shipping here.
Once dispatched, a tracking link is emailed automatically; you can also enter your Order ID and billing email on the dedicated tracking page. If you haven’t received it, please check in your spam box. If still nothing, contact us and we’ll be happy to send it again.
You can track your order here.
In-stock orders can be modified within 1 hour of placement during business hours (Monday-Friday, 9 AM-6 PM GMT). This includes changing delivery address, adding items, or upgrading shipping options. After this window, our fulfilment centre process the order and ships your parcel, making changes impossible.
Orders made as backorder can be modified up within the processing time window, shown on the confirmation email.
To modify an order, log into your account and visit the “My Orders” section, or email info@oishya.com immediately with your order number and requested changes. Oishya For cancellations within the 1-hour window, full refunds are processed within 5-7 business days to your original payment method.
Orders ship from the UK. UK customers pay no duties; EU and worldwide customers should budget 20-25% of order value for VAT and import fees, payable to local customs.
EU Customers: We may be able to ship within EU from our Polish workshop – please email us upon ordering.
Order before 19 Dec (UK), 15 Dec (EU/US), 12 Dec (ROW) for Christmas delivery when items are in stock.
You are welcome to return your purchase for free within 100 days under our money back guarantee. We believe our customers should not worry about buying online premium goods – that’s why we’ve introduced free 10 days money back guarantee.
How does it work? Simple. If you’re not completely satisfied with your purchase for any reason, send it back within 100 days for free and we’ll give you a full refund. No questions asked.
Check out our full Refunds & Returns policy here.
The lifetime guarantee covers any defects in manufacturing and materials that functionally impair the products mentioned above. Oishya will repair or replace any of these 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.
If you have any quality concerns, please contact us at info@oishya.com.
Japanese kitchen knives 101
With so many shapes, sizes, steels, finishes and handle materials, it can be overwhelming knowing what to look for in a Japanese knife. But choosing a kitchen knife and right sharpening tools is not as hard you might think, it just seems like it because of all the choices available. We are here for you to select the best Japanese knife. The cost and the fear of getting it wrong can be stressful, but since we offer 100-day money-back guarantee, we are 100% sure you will love our products. Take our quick quiz to find your perfect knife. You can also ceck our Guide to Buying your First Japanese Knife or the “Japanese knives” section on our Journal.
If you still need help, we here to help you figure it all out and get you your new favourite knife. Just email us at info@oishya.com.
For home cooks starting their Japanese knife journey, we recommend beginning with our 165mm Santoku for its versatility in most kitchen tasks. The Santoku excels at chopping vegetables, slicing proteins, and general food preparation. If you frequently work with larger proteins or prefer Western-style cooking, our 210mm Gyuto provides excellent all-around performance with its longer blade and pointed tip for precision work.
For specific cooking styles: choose 150mm Petty knives for detailed work like peeling and garnishing, 180mm Nakiri for dedicated vegetable preparation, or 240mm Gyuto for professional-style cooking with larger ingredients.
Our knife selection quiz can provide personalised recommendations based on your cooking frequency, ingredient preferences, and kitchen experience level.
You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:
- Don’t put your knife in a dishwasher.
- Store your knives either on the magnetic knife strip, knife stand, or sheathed in the utensil drawer.
- Don’t slide your knife, blade down, across the cutting board to clear away what you just chopped.
Also, check our full guide how to properly maintain the knife and sharpen it. Otherwise have a look at the “Equipment care” section of our Journal.
It depends on the steel you’ll go for. Like most equipment, knives need a little love and care. Here are a few tips to help you get lasting service from your knife:
- 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.
- Handles made of wood can be occasionally rubbed with furniture polish or oil. Brass can be polished with household brass polish.
- 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. Remember to re-clean and lubricate your knife after the food job is done.
- 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:
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?
Our knives use three premium Japanese steel types, each offering distinct characteristics.
AUS10 steel (used in our Sakai Kyuba line) provides excellent edge retention and corrosion resistance while being easier to sharpen at home. This 46-layer Damascus construction creates beautiful patterns while maintaining consistent performance.
VG10 steel offers superior hardness (61-62 HRC) and longer edge retention but requires more skill to sharpen. It’s ideal for experienced users who prioritize cutting performance over maintenance convenience.
SG2/R2 steel represents our premium option with exceptional edge retention and stain resistance. This powdered steel technology delivers professional-level performance but requires diamond or ceramic sharpening tools for maintenance.
Our craftsmen and blacksmiths
Sakai Kyuba 堺久馬 is the name of our line of Japanese kitchen knives. Under the Sakai Kyuba brand lies the artistry of one of the most famous blade masters in Sakai (Osaka Prefecture), Japan, drawing from over 600 years old blacksmithing tradition.
Although inspired by over 600 years of tradition, nothing about Sakai Kyuba is left to chance. Every single blade has been meticulously handmade and perfected in Japan by Sakai’s (堺市) master blacksmith. Each blade is then forged and hand-polished in Japan by master swordsmen using techniques perfected by their families over centuries. The handle and blade are satin-finished to a subtle, yet stunning lustre. Made from the highest quality AUS10 46-layer Damascus Hammered Stainless steel – sturdier and sharper than anything you have experienced before. Crafted, not manufactured. No handle pattern is the same, guaranteeing you a unique piece of craftsmanship.
The story of our Seki Kyuba (席 急場) knives begins in the historic city of Seki, Nagano prefecture, where Japanese blade-making traditions date back to the 12th century. After years of searching, we found an extraordinary master blacksmith who has been perfecting his craft since 1975. His philosophy beautifully aligns with ours – honouring centuries-old traditions while embracing innovative techniques to create truly exceptional knives.
Whilst we cannot share his name due to regional exclusivity agreements, his artistry speaks through every blade he crafts. Known throughout Japan for creating knives for everyone from passionate home cooks to world-renowned chefs, he brings decades of expertise to each piece. To make each knife even more special, we collaborate with skilled European artisans who craft our distinctive colourful maple burl handles, creating a unique fusion of Japanese and European craftsmanship.
Japanese knives require sharpening every 2-3 months with regular home use, or when you notice decreased cutting performance. Unlike Western knives, Japanese steel benefits from frequent light sharpening rather than infrequent heavy sharpening.
For beginners: Start with our 1000/4000 grit whetstone combination. The 1000 grit side handles regular maintenance, while 4000 grit provides polishing and fine edge work.
Sharpening process: Soak stones for 10 minutes, maintain consistent 15-20 degree angle, and use light pressure with smooth, steady strokes. Practice on less expensive knives before sharpening your Japanese knife.
Professional option: We recommend professional sharpening services every 6-12 months for optimal performance, especially for expensive knives or inexperienced users.
“What’s the proper way to store and clean my Japanese knife?”
Daily cleaning: Hand wash immediately after use with warm water and mild soap. Dry completely before storing to prevent rust and damage to the blade and handle.
Storage options: Use our wooden magnetic stands, wall-mounted magnetic strips, or knife blocks. Avoid loose drawer storage that can damage the blade edge.
Handle care: Our bog oak and maple handles benefit from occasional oil treatment (food-safe mineral oil) every 3-6 months to maintain appearance and prevent cracking.
Never use: Dishwashers, abrasive cleaners, or prolonged soaking, as these can damage both blade and handle materials.
Our mission and vision
Kamila, our founder, was looking for a Japanese knife to give to her partner as a Christmas gift and couldn’t find anything that was both premium quality and affordable. After searching with no luck through multiple London shops and kanji-filled websites, she decided to go directly to the source and contacted a Japanese blacksmith who made her a custom-engraved knife.
She fell in love with the knife the moment she saw it. And her partner did too. Without a doubt it was an extremely special gift, she recalls her partner showing it proudly to his friends and family when they came over for dinner parties and food gatherings. And then it happened, she saw the joy this piece created and decided it wouldn’t be fair to keep it to herself, she wanted to share it with the world. So, in early 2016, together with her high school friend Anna, she co-founded Oishya (then known as Oishya).
Do you remember cooking with your grandma or a loved one? The feeling of being in the kitchen, the aromas, and the sense of togetherness that cooking brings? At Oishya, we want to help you recreate those cherished memories and create new ones. We believe cooking is more than just a chore – it’s a way to connect with the people you love and create lasting memories.
We understand that life can be hectic, with work, family, and other responsibilities. At Oishya, we believe cooking can be a form of meditation and a way to slow down and savour the moment. Our kitchenware is designed to make cooking easier and more enjoyable, so you can focus on creating joy.
Read our full story.
