All of our knives are great.
Choose the one that suits your needs best.
All of our knives are excellent. The lines simply suit different cooks and different budgets.
KYU is our Sakai flagship: premium Japanese steel from a region that’s been making blades for six centuries. The Seki lines are forged in Seki, Gifu, Japan’s blade capital since the 13th century. Each name means something: KATA (form), RYU (flow), NIJI (rainbow), SHIN (essence), and PAN, our bread knife. Different steels, finishes and price points; the same lifetime guarantee and the same makers behind every one.
Feature | KYU | KATA | RYU | NIJI | SHIN | PAN |
|---|---|---|---|---|---|---|
Japanese name |  |  |  |  |  |  |
Best For | Great entry to premium Japanese knives | Home cooks seeking excellent value | Enthusiasts seeking traditional excellence | Art lovers seeking unique aesthetics | Pro-level performance seekers | Bread specialists |
Made in | Sakai (Osaka, Japan) | Seki (Gifu, Japan) | Seki (Gifu, Japan) | Seki (Gifu, Japan) | Seki (Gifu, Japan) | Seki (Gifu, Japan) |
Steel Type | AUS10 | VG10 | VG10 | 12Cr18MoV | SG2/R2 Powder Steel | 1K6 Stainless |
Construction | 46-layer Damascus | 3-layer | 33-layer Damascus | 37-layer Special | 31-layer Damascus | Single steel |
Blade pattern |  |  |  |  |  |  |
Hardness | HRC 62 | HRC 60-62 | HRC 62 | HRC 62-63 | HRC 63-64 | HRC 59-60 |
Edge Retention | Very Good | Great | Excellent | Excellent | Superior | Specialised |
Maintenance Needs | Regular | Moderate | Moderate | Minimal | Minimal | Minimal |
Single Knife Price Range | £250-270 | £250-295 | £250-295 | £270-330 | £320-425 | £190 |
Set Price Range | £650 | £710 | £720 | N/A | N/A | N/A |
Unique Feature | Classic Damascus | Minimalist Design | Premium Damascus | Rainbow Pattern (Brass And Copper) | Mirror, Damascus | Serrated, Specialist |
Available Types | Gyuto 21cm, Santoku 18cm, Nakiri 16cm, Petty 15cm | Bunka 18cm, Santoku 16.5cm, Nakiri 18cm, Petty 12cm | Gyuto 21cm, Santoku 18cm, Nakiri 17cm, Petty 15cm | Gyuto 20cm, Santoku 18cm, Bunka 20cm, Nakiri 18cm, Petty 15cm | Gyuto 21cm or 24cm, Santoku 18cm, Kiritsuke 21cm or 24cm, Petty 15cm | Bread Knife 23.5cm |
Guarantee | Lifetime | Lifetime | Lifetime | Lifetime | Lifetime | Lifetime |
Handle Material | Premium stabilised maple burl wood | Premium stabilised maple burl wood | Premium stabilised maple burl wood | Premium stabilised maple burl wood | Premium stabilised maple burl wood | Premium stabilised maple burl wood |
Craftsmanship | Blade: Japan, handle: Europe | Blade: Japan, handle: Europe | Blade: Japan, handle: Europe | Blade: Japan, handle: Europe | Blade: Japan, handle: Europe | Blade: Japan, handle: Europe |
Packaging | Wooden oak box, Certificate of Authenticity with a Hanko stamp, 5 Yen Japanese coin | Wooden oak box, Certificate of Authenticity with a Hanko stamp, 5 Yen Japanese coin | Wooden oak box, Certificate of Authenticity with a Hanko stamp, 5 Yen Japanese coin | Wooden oak box, Certificate of Authenticity with a Hanko stamp, 5 Yen Japanese coin | Wooden oak box, Certificate of Authenticity with a Hanko stamp, 5 Yen Japanese coin | Wooden oak box, Certificate of Authenticity with a Hanko stamp, 5 Yen Japanese coin |
Finish | Hammered, Damascus | Hammered | Damascus, Smooth | Damascus, Copper, Brass | Damascus, Mirror | Standard |
Product Page |
KYU: Where Excellence Begins
KYU is our introduction to premium Japanese knives. An AUS10 steel core with 46-layer Damascus cladding balances sharpness and durability, and the hammered finish helps food slide off the blade during prep.
Steel: AUS10 with 46-layer Damascus cladding
Hardness: 60-61 HRC
Finish: Tsuchime (hammered) on the upper part, Damascus pattern visible
KATA: Elevating Your Culinary Skills
For a little more, KATA is a noticeable step up. Its VG10 steel core holds a sharp edge for longer, and the 3-layer construction makes the blade durable and easy to care for, with the core steel visible along the edge.
Steel: VG10 with 3-layer construction
Hardness: 61-62 HRC
Finish: Tsuchime with visible core steel
RYU: Mastering the Flow of Cooking [coming soon]
RYU carries a full Damascus pattern over a VG10 core that stays sharp for longer, so it glides through ingredients cleanly, from finely diced herbs to breaking down a chicken.
Steel: VG10 core with 33-layer Damascus cladding
Hardness: 62-63 HRC
Finish: Full Damascus pattern
SHIN: For the Culinary Virtuoso
SHIN is the choice of professional chefs and serious home cooks. Its SG2/R2 powdered steel holds an edge longer than any other line we make, and the 31-layer Damascus pattern makes each knife its own.
Steel: SG2/R2 powdered steel with 31-layer Damascus cladding
Hardness: 63-64 HRC
Finish: Intricate Damascus pattern throughout
NIJI: A Masterpiece of art and function
NIJI means “rainbow” in Japanese. A 12Cr18MoV core is layered with 37 folds of stainless steel, brass and copper, so each blade carries its own pattern. It sits just below SHIN in performance, trading a little edge retention for its multi-metal finish. The layered construction also contributes to edge retention and cutting performance.
Steel: 12Cr18MoV core with 37-layer construction featuring stainless steel, brass, and copper layers
Hardness: 62-63 HRC
Finish: Multi-metal Damascus pattern with hammered texture
PAN: The Bread Specialist
PAN is built for bread. Its serrated edge slices through crusty artisanal loaves and delicate pastries alike, and the 1K6 steel holds that edge for clean, even slices.
Steel: 1K6 high-carbon stainless steel
Hardness: 58-59 HRC
Finish: Smooth with serrated edge
