Sakai Kyuba Chef’s Knife 19cm Santoku – Mediterranean Blue

(2 customer reviews)


Color: Mediterranean Blue

Why you'll love it

Quality in cut. Beauty in design. Drawing from a 600 year old blacksmithing tradition, The Sakai Kyuba 堺久馬 Santoku knife is designed to intensify pleasure from cooking. The Santoku is a general purpose chef’s knife which serves a variety of functions, it will become your go-to knife in the kitchen. The sharp blade is set in a premium-cut, waterproof stabilised maple burl dyed a Mediterranean Blue colour. The knife comes in a handcrafted, minimalist wooden box wrapped in a unique illustration strip. A lifetime guarantee. Used and recommended by world’s top chefs.

What's included

Mediterranean Blue


Sakai Kyuba 堺久馬, Oishya


Steel Type

, ,

Knife Handle Material

Blade Length

Knife Type


Handle Waterproof


Hand Feature


Knife Purpose

Daily Knife, Fish, Meat

Knife Bevel


Made in


Knife Weight


Boxed weight


You need to sharpen them regularly and depending on the type of steel, dry them after each use. These are 3 general rules you should follow:

  1. Don’t put your knife in a dishwasher.
  2. Store your knives either on the magnetic knife strip knife stand, or sheathed in the utensil drawer.
  3. Don’t slide your knife, blade down, across the cutting board to clear away what you just chopped.

Check our full guide how to properly maintain the knife and sharpen it and the equipment care section in our journal.

2 reviews for Sakai Kyuba Chef’s Knife 19cm Santoku – Mediterranean Blue

  1. English

    Nathaniel (verified owner)

    Very fast delivery.

  2. English

    Jackson (verified owner)

    Good quality.

Only logged in customers who have purchased this product may leave a review.

The Santoku - Your Ultimate Chef's Knife

If you’re looking to invest in one good quality knife, then you should be looking at a Chef’s knife: a Gyuto or Santoku knife. While specialised knives may be easier to use in some applications, there are few chores that a Japanese Santoku knife cannot do in a pinch.

Santoku translates to “three virtues”: slicing, dicing and chopping. You can utilise a Santoku in most recipes that call for knife work, as they are true all-purpose workhorses.

Some (especially women who usually have smaller hands) consider Santoku to be more agile than Gyutos as they fit more comfortably in their hand due to their size. Santoku knives are usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. This helps combat hand fatigue and compensates for the fact that you have to actually chop and not rock.

This Japanese Santoku knife is comfortable, light, and fast. Its double bevel makes it perfect for both left and right-handed use. A knife as unique and everlasting as the memories you will create using it.

Sakai Kyuba Oishya Gyuto Santoku Chefs Knife – Natural Brown Close up
Sakai Kyuba The Knife Blade Thickness Engraving Japanese – Mediterranean Blue

Sharpness, Versatility and Tradition

The blade in is designed to make cooking more enjoyable as cutting through produce will become an effortless task.
The blade is handcrafted by skilled Japanese blacksmiths in Sakai, Japan with premium Japanese AUS10 stainless steel.

It is a stainless steel with a high carbon content, making it harder than most stainless steel types. You get the hardness of a carbon steel but the corrosion resistance of stainless. Hence, AUS10 steel offers an excellent balance between toughness, durability, and a razor sharpness.

The blade has a Rockwell Hardness rating (HRC) of 62 which means the edge stays noticeably sharper for a longer time. This means you won’t have to worry about sharpening them often. It is forged with 46 layers of Damascus steel which is legendary for its plasticity, hardness and distinctive patterns. The blade will allow foods to be easily and promptly cut with precision.

No Handle Pattern
Is The Same

The beautiful handle is made with extremely limited European maple burl dyed in an Mediterranean Blue colour and feature a subtle copper ring under the oak bog wood kakumaki (collar of the handle). The wood has to be dried for two years before it undergoes the process of stabilisation. This ensures the wood is completely waterproof to avoid bacteria growth and is able to last generations.

The blade’s kakumaki (collar) is made with oak bog wood. A wood ranging from 2,500 to 5,000 years in age. Its age and living conditions give it a unique character and rich natural colour variation determined by its age. Giving you a knife with a rich history.

The stabilised premium-cut maple burl is shaped into an octagonal shaped ambidextrous handle to give you a firm grip on the knife. Not only are the handles aesthetically pleasing, they are also perfectly balanced, light and comfortable. This allows for maximum precision and more controlled movements during use.

No two handle colours or patterns are ever the same as the natural properties of each wood block are unique and will absorb the colour dye differently. This will give each knife a beautiful unique look and it can serve as an unforgettable gift.

Sakai Kyuba Oishya Nakiri Gyuto Petty Knife handles - Blue Blue - Close Up

Because Presentation And Packaging Matter Just As Much

box single sakai kyuba

All Sakai Kyuba kitchen knives come in a handcrafted, minimalist European Oak wooden box with a delicate waxed finish. The box is wrapped in a Oishya signature illustration strip featuring the Onna Bugeisha – Japanese female warriors.
Inside, you’ll see a beautiful note with a genuine 5 Japanese yen coin for luck. There’s an ancient superstition that giving someone a knife is bad luck because it cuts the relationship between the giver and the recipient. The way around this is to attach a coin of symbolic value to the knife, which is then returned to the giver as a form of payment. As we want you to maintain your relationships with your loved ones, here is a 5 yen coin. 

The Japanese for five yen go en (五円) is a homophone with go-en (御縁), which means relationship, connection and bond. So by exchanging this coin with the receiver you no longer have to worry about this superstition. 

Impressions on Sakai Kyuba from world's famous chef Judy Joo

What makes Sakai Kyuba knives so special?

Frequently Asked Questions

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.

Sakai Kyuba knife making process hammering
Sakai Kyuba blades are handcrafted with the premium Japanese VG10 high-carbon stainless steel by a skilled Japanese blacksmith in Sakai, a small village in Osaka.VG10 is a cutlery grade stainless steel, the name stands for V Gold 10 (“gold” meaning quality). It offers an excellent balance between toughness, durability, and razor sharpness. It has higher carbon content than some other premium brands, which helps the edge stay noticeably sharper for a longer time.Our blades are 46 layers of Damascus steel. To form a pattern at least two different steels are forged welded together (hammered together at forging temperatures) and then folded multiple times to produce layers.
Sakai Kyuba blades are sturdier and sharper than anything you have experienced before. They will cut through food with ease making your time cooking more enjoyable and relaxing.

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

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).

Santoku knives are larger, multi-purpose knives. They’re usually shorter than long chef knives (less than 21cm) and have wide, flat blades and fairly blunt or slightly rounded tips. As a result, they’re not very well suited for piercing. With no belly (or curve) to the blade, you can’t rock with them either. On the other hand, the long, straight blade of a Santoku is particularly useful for long cutting strokes. The wide blade helps for transferring food, too. These qualities make Santokus especially good for chopping. Like other Japanese knives, Santokus tend to be thin, hard, and very sharp. Some Santokus feature an asymmetric grind, meaning that they can only be used in either your right or left hand. Others have a hollow grind for extra sharpness. There are two big differences between a Santoku and a chef’s knife. First, Santokus have fairly flat tips. This means it’s harder to start a cut or slice by stabbing with the tip of the knife. Second, Santokus have no curve or belly. As a result, knife techniques that involve rocking the blade back and forth are pretty much out of the question.

bog oak

Bog wood comes from trees that have been buried in peat bogs and preserved from decay by the acidic and anaerobic bog conditions. This wood ranges in age from 2,500 to 5,000 years. Bog oak is known for its exceptional strength and often used to make luxury furniture and interiors.  Its age and living conditions give it a unique character and rich natural colour variation determined by its age. Its colour gradually darkens with age going from a light, golden brown to an almost ebony-black colour.

Our Sakai Kyuba upper parts of the knife handles are made with at least 2000 year old bog oak, for that extra uniqueness :)

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:

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?