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Three knives, one line
Knife sets三本 · three knives
Three knives from one line: a chef’s knife for most of the work, a Nakiri for vegetables and a Petty for the small jobs, in one wooden box.
Three lines, six sets
Choose your set.
Each line offers two sets. They share the Nakiri and the Petty; the difference is the chef’s knife.
Is it for you?
Who a set suits.
A set suits you if
- You are equipping a kitchen. Three knives cover nearly everything you cook.
- You want them to match. Same line, same steel, same handle finish.
- You cook a lot of vegetables. The Nakiri earns its place quickly.
- It is a gift. Three knives in one wooden box.
Side by side
Santoku, Gyuto or Bunka?
| Santoku | Gyuto | Bunka | |
|---|---|---|---|
| Length | 16.5–18 cm | 20–24 cm | 18–21 cm |
| Profile | Flat edge, rounded tip | Gently curved, pointed tip | Flat edge, reverse-tanto tip |
| Main cut | Push cut | Rocking and slicing | Push cut and tip work |
| Best for | Everyday prep, herbs, fish | Meat, larger vegetables | Fine cuts, fish |
| Feels | Forgiving, easy to control | Long reach | Nimble at the point |
| See Santokus | See Gyutos | See Bunkas |
Questions
Choosing your set.
Santoku, Gyuto or Bunka set?
Choose by the chef’s knife. The Santoku is the easiest all-rounder, the Gyuto suits rocking and long slices, and the Bunka pairs a flat edge with a fine tip. KATA offers Santoku and Bunka sets; KYU and RYU offer Santoku and Gyuto sets.
Which line should I choose?
KATA is where most start: VG10 with a hammered finish at HRC 60–61. KYU is hammered Damascus from Sakai at HRC 62. RYU has 33 layers of VG10 Damascus at HRC 60–61.
Can I mix lines?
Each set comes from one line. To mix, choose the knives individually.
How do I keep them sharp?
Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.
Not sure which line?
Answer a few questions and we’ll suggest a knife and a line.