Sakai Kyuba KYU Chef’s Knife 21cm Gyuto
Quality in cut. Beauty in design. Drawing from a 600 year old blacksmithing tradition, the Sakai Kyuba 堺久馬 Gyuto knife is designed to intensify the pleasure of cooking. The Gyuto is a general-purpose chef’s knife that serves a variety of functions, and will become your go-to knife in the kitchen. The sharp blade is set in premium-cut, waterproof stabilised maple burl dyed a Mediterranean Blue colour. The knife comes in a handcrafted, minimalist wooden box wrapped in a signature illustration strip. Backed by a lifetime guarantee.
Buying it as a gift? It arrives in its wooden box, so there is nothing to wrap. Tell us in the order notes at checkout. Engraving of up to four words (£30) is possible on some pieces: email us before you order.Ein Geschenk? Das Messer kommt in seiner Holzbox, es muss also nichts verpackt werden. Schreiben Sie es uns einfach in die Bestellnotiz an der Kasse. Eine Gravur von bis zu vier Wörtern (30 £) ist bei einigen Stücken möglich: Schreiben Sie uns vor der Bestellung.
Einfuhrabgaben: Wir versenden aus dem Vereinigten Königreich. In Deutschland fallen beim Zusteller etwa 20 bis 25 % Einfuhrumsatzsteuer und Bearbeitungsgebühr an, die Sie direkt an den Zusteller zahlen, nicht an uns. Für einen Teil des Sortiments können wir aus Polen versenden, dann entfallen sie: schreiben Sie uns vor der Bestellung. Mehr zum Versand
- Lifetime guaranteeAgainst manufacturing defects.Lebenslange GarantieGegen Herstellungsfehler.
- 100-day returnsUse it first.100 Tage RückgabeErst ausprobieren.
- Check it on arrivalReport any defect within 24 hours.Bei Ankunft prüfenMängel innerhalb von 24 Stunden melden.
- Free deliveryOver the threshold for your country.Kostenloser VersandAb dem Mindestbestellwert für Ihr Land.
- Lifetime guaranteeEvery knife, every line.Lebenslange GarantieFür jedes Messer, jede Linie.
- 100-day returnsCook with it first.100 Tage RückgabeErst damit kochen.
- Free deliveryOver the threshold for your country.Kostenloser VersandAb dem Mindestbestellwert für Ihr Land.
- Lifetime sharpeningSend it to us; you cover shipping.Lebenslanger SchleifserviceSchicken Sie es uns; Sie tragen nur den Versand.
Details & specificationsDetails & Spezifikationen
In the boxIm Lieferumfang
- The knife, sharpened and ready to use
- The three knives, each sharpened and ready to use
- A hand-finished wooden box
- A hand-finished wooden set box
- A certificate of authenticity carrying our hanko stamp
- A five-yen coin, for the old gift tradition
- Nothing to wrap if it is a gift; tell us in the order notes
- Das Messer, geschärft und einsatzbereit
- Die drei Messer, jedes geschärft und einsatzbereit
- Eine handveredelte Holzbox
- Eine handveredelte Set-Holzbox
- Ein Echtheitszertifikat mit unserem Hanko-Stempel
- Eine Fünf-Yen-Münze, nach altem Geschenkbrauch
- Als Geschenk muss nichts verpackt werden; ein Hinweis in der Bestellnotiz genügt
Shipping & returnsVersand & Rückgabe
In-stock orders leave us within 1–2 business days; handcrafted pieces follow the processing time shown above. Transit is usually 2–7 business days within Europe and 6–21 days to the US and the rest of the world.
100 days to return it for a full refund. Sharpening stones can’t be returned once they’ve shipped; please report any defect within 24 hours of delivery. Shipping · Returns
Lagerware verlässt uns innerhalb von 1–2 Werktagen; handgefertigte Stücke folgen der oben angegebenen Bearbeitungszeit. Der Versand dauert innerhalb Europas meist 2–7 Werktage, in die USA und den Rest der Welt 6–21 Tage.
100 Tage Rückgabe mit voller Erstattung. Schleifsteine können nach dem Versand nicht zurückgegeben werden; bitte melden Sie Mängel innerhalb von 24 Stunden nach der Lieferung. Versand · Rückgabe
CarePflege
Hand wash, dry straight away, keep it to wooden boards and sharpen it on a whetstone. Never the dishwasher, never a honing rod. Knife School
Von Hand spülen, sofort abtrocknen, nur auf Holzbrettern schneiden und auf dem Wasserstein schärfen. Niemals in die Spülmaschine, niemals mit dem Wetzstahl. Messerschule
| Weight | 0.7 kg |
|---|---|
| Dimensions | 45 × 10 × 6 cm |
| Knife Type | |
| Blade Length | |
| Steel Type | |
| HRC | |
| Knife Bevel | Double |
| Hand Feature | Ambidextrous |
| Handle Waterproof | Yes |
| Made in | Japan |
| Maker | Sakai Kyuba 堺久馬, Oishya |
| Knife Handle Material | |
| Knife Weight | 155g |
In the set
Three knives, one set.
Each one is also sold on its own; tap a knife to see it in detail.
Im Set
Drei Messer, ein Set.
Jedes gibt es auch einzeln; tippen Sie auf ein Messer, um es im Detail zu sehen.
Anatomy
The KYU Gyuto, part by part.
An AUS10 core in 46 layers of hammered Damascus, forged in Sakai, and a handle made and mounted in Poland from stabilised maple burl and bog oak, joined by a single copper ring.
The handle is octagonal and symmetrical, for either hand, and the blade carries the line name, engraved by the blacksmith.
Change the handle colour above and the label follows.
Your Ultimate Japanese Chef's Knife - The Gyuto
If you’re looking to invest in one good quality knife, then you should be looking at a Japanese Gyuto knife. While specialised knives may be easier to use in some applications, there are few chores that a Gyuto cannot do in a pinch. This 21cm (8.5in) chef’s knife will make prepping food a pleasure.
Gyuto knives were originally designed for cutting larger pieces of beef, which is where their name comes from – it literally means “a cow sword”. Now they are must-have knives in the kitchen, as they are very versatile and can easily cut meat, vegetables and fruit.
The Gyuto has become very popular as a general-purpose knife and serves a variety of functions. Its double bevel makes it perfect for both left and right-handed use. It is a knife that will serve you in the making of any meal.
The Blade: Sharpness, Versatility and Tradition
The blade is handcrafted by skilled Japanese blacksmiths in Sakai, Japan with premium Japanese AUS10 stainless steel. AUS10 is a stainless steel with a high carbon content, making it harder than most stainless steel types. With AUS10, 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 razor sharpness. The blade has a Rockwell Hardness rating (HRC) of 62, which means the edge stays noticeably sharper for longer, so you won’t have to sharpen it often. It is forged with 46 layers of Damascus steel, which is legendary for its plasticity, hardness and distinctive patterns.
The hands that make it
Seki. Nearly eight hundred years of blade-making.
Seki, in Gifu, has forged blades since the thirteenth century, first swords, then kitchen knives. The workshop we work with there forges five of our six lines.
The handle is made in Poland: a stabilised maple burl body and a bog oak ferrule, meeting the blade at a hand-fitted copper ring in an octagonal profile.
Meet our craftsmenDie Hände dahinter
Seki. Fast achthundert Jahre Klingenschmiedekunst.
In Seki, in der Präfektur Gifu, werden seit dem dreizehnten Jahrhundert Klingen geschmiedet, zuerst Schwerter, dann Küchenmesser. Die Werkstatt, mit der wir dort arbeiten, schmiedet fünf unserer sechs Linien.
Der Griff entsteht in Polen: ein Körper aus stabilisierter Ahornmaser und eine Zwinge aus Mooreiche, die an einem von Hand eingepassten Kupferring auf die Klinge trifft, im achteckigen Profil.
Unsere Handwerker kennenlernenThe hands that make it
Sakai. Six hundred years of blade-making.
Sakai, in Osaka, is the birthplace of the traditional Japanese kitchen knife, a craft passed down for six hundred years from the methods used to forge samurai swords. KYU is forged there by a master blacksmith whose family has been at this work since 1927. We make his blades under the name Sakai Kyuba.
The steel is AUS10, folded into 46 hammered Damascus layers and hardened to HRC 62. Each blade passes through around two hundred and twenty steps over roughly three months; the hammering, finishing and sharpening are done by hand.
The handle is made in Poland: a stabilised maple burl body and a bog oak ferrule, meeting the blade at a hand-fitted copper ring in an octagonal profile.
Meet our craftsmenDie Hände dahinter
Sakai. Sechshundert Jahre Klingenschmiedekunst.
Sakai in Osaka ist der Geburtsort des traditionellen japanischen Küchenmessers, ein Handwerk, das seit sechshundert Jahren weitergegeben wird und auf die Schmiedetechnik der Samuraischwerter zurückgeht. KYU wird dort von einem Schmiedemeister geschmiedet, dessen Familie dieses Handwerk seit 1927 ausübt. Wir führen seine Klingen unter dem Namen Sakai Kyuba.
Der Stahl ist AUS10, in 46 gehämmerten Damaszenerlagen gefaltet und auf HRC 62 gehärtet. Jede Klinge durchläuft rund zweihundertzwanzig Arbeitsschritte über etwa drei Monate; Hämmern, Veredeln und Schärfen geschehen von Hand.
Der Griff entsteht in Polen: ein Körper aus stabilisierter Ahornmaser und eine Zwinge aus Mooreiche, die an einem von Hand eingepassten Kupferring auf die Klinge trifft, im achteckigen Profil.
Unsere Handwerker kennenlernenWhat you receive
In the box.
Everything arrives together in its wooden box.
Was Sie erhalten
Im Lieferumfang.
Alles kommt zusammen in der Holzbox.
- The knifeSharpened and ready to use.
- The three knivesEach sharpened and ready to use.
- A hand-finished wooden boxHolds the knife securely, and needs no wrapping as a gift.
- A hand-finished wooden set boxHolds all three securely, and needs no wrapping as a gift.
- A certificate of authenticityUnder the Seki Kyuba name, carrying our hanko stamp.
- A five-yen coinGo-en, a good connection. The receiver hands it back, so the knife counts as a purchase and the old superstition about gifting blades is answered.
- Your lifetime guaranteeEvery Oishya knife, every line, for life.
- Das MesserGeschärft und einsatzbereit.
- Die drei MesserJedes geschärft und einsatzbereit.
- Eine handveredelte HolzboxHält das Messer sicher und muss als Geschenk nicht verpackt werden.
- Eine handveredelte Set-HolzboxHält alle drei sicher und muss als Geschenk nicht verpackt werden.
- Ein EchtheitszertifikatUnter dem Namen Seki Kyuba, mit unserem Hanko-Stempel.
- Eine Fünf-Yen-MünzeGo-en, eine gute Verbindung. Die beschenkte Person gibt sie zurück, so gilt das Messer als gekauft, und dem alten Aberglauben über verschenkte Klingen ist Genüge getan.
- Ihre lebenslange GarantieJedes Oishya-Messer, jede Linie, ein Leben lang.
From the people who cook with it
Reviews.
Von den Menschen, die damit kochen
Bewertungen.
10 reviews for Sakai Kyuba KYU Chef’s Knife 21cm Gyuto
Is it dishwasher safe?
How often will I need to sharpen it?
Can I use it to cut meat?
How long does shipping take?
What if it isn't right for my kitchen?
What if it isn't right for my kitchen?
Can I return a sharpening stone?
Ist es spülmaschinenfest?
Wie oft muss ich es schärfen?
Kann ich damit Fleisch schneiden?
Wie lange dauert der Versand?
Und wenn es nicht passt?
Kann ich einen Schleifstein zurückgeben?
Und wenn es nicht zu meiner Küche passt?
Goes well with
The things that look after it.
Passt dazu
Maritza (verified owner) –
The knife is incredible. Perfect balance and edge.
Matt (verified owner) –
The knife is fantastic but difficult to sharpen properly.
Natalia (verified owner) –
Great balance and incredibly sharp.
Nevan (verified owner) –
An absolute pleasure to use. The edge retention is impressive.
Aoibh (verified owner) –
The Gyuto is perfectly balanced. Slices through everything effortlessly.
Myranda (verified owner) –
The Gyuto is perfectly balanced and incredibly sharp. A joy to use.
Victor (verified owner) –
Exceptional Gyuto knife. The Mediterranean Blue handle is stunning and the blade is incredibly sharp.
Bryan W. (verified owner) –
outstanding
David H. (verified owner) –
I knew from the outset that there was going to be a delay in receiving my order and I accepted the kind offer of a free upgrade. There was also an issue with the courier (nothing to do with Oishya) but I now have my knife.
It arrived in a beautiful engraved box and also contained a Japanese coin. The box and coin are to be treasured.
The knife is a thing of beauty as well as having razor sharp functionality. I have used it for the first time and it made my work in the kitchen effortless and so enjoyable. I am at a time in my life when gazing upon things of beauty has, for some reason, become important. It could be a picture, or something in nature and in my kitchen it’s my Oishya knife. Maybe this says something about the spiritual element to many things Japanese.
Oishya are good to deal with and Kamila, the founder takes personal interest and is responsive to clients.
Was it worth the wait? Absolutely.
Laurent B. (verified owner) –
I recently purchased the Sakai Kyuba KYU Chef’s Knife 21cm Gyuto in Mediterranean Blue, and it has completely transformed my cooking experience. Right out of the box, the craftsmanship is stunning — the Mediterranean Blue handle is not only beautiful but feels perfectly balanced and comfortable in hand.
The blade is razor-sharp, effortlessly gliding through vegetables, meats, and herbs with precision. It’s lightweight yet solid, offering an incredible balance between control and power. You can truly feel the quality and attention to detail that went into making this knife.
It’s not just a tool — it’s a piece of art that makes prep work enjoyable and satisfying. I actually look forward to cooking just so I can use it. Highly recommend this to anyone serious about their kitchen tools or anyone who appreciates excellent Japanese craftsmanship. Worth every cent!