Sakai Kyuba Knife Set: Santoku, Nakiri, Petty – Natural Brown
Quality in cut. Beauty in design. Drawing from a 600 year old blacksmithing tradition, The Sakai Kyuba 堺久馬 kitchen knife set is designed to intensify pleasure from cooking. The three knives: Chef’s, Vegetable and Paring knife are the only 3 knives you will ever need. Blades are set in a premium-cut, waterproof stabilised maple burl wood in a Natural Brown colour. The knives come in a handcrafted, minimalist wooden box wrapped in a unique illustration strip. The set comes with a lifetime guarantee.
The Sakai Kyuba Japanese knife set includes three knives, each perfectly balanced with optimal sharpness, precision and durability:
- A Chef’s Knife 190mm / 7.5in – The Santoku – a daily knife, a versatile all-rounder slicing knife, a typical Japanese shape, shorter than Gyuto
- A Vegetable Knife 160mm / 7in – The Nakiri – thin and sharp, perfect for chopping and dicing vegetables;
- A Paring Knife 150mm / 5in – The Petty – extra nimble to tackle the smaller, more intricate chores like peeling or carving.
With these three quality Japanese knives you will be able to perform any cutting task in the kitchen with ease and efficiency. The Santoku, Nakiri and Petty are the only knives you will need, a beautiful knife set that will last for generations. As unique and everlasting as the memories you will create using them.
The blades in this Japanese kitchen knife set are designed to make cooking more enjoyable as cutting through produce will become an effortless task.
These blades are handcrafted by skilled Japanese blacksmiths in Sakai, Japan with premium Japanese VG10 stainless steel. VG10 is a stainless steel with a high carbon content, making it harder than most stainless steel types. With VG10, you get the hardness of a carbon steel but the corrosion resistance of stainless. Hence, VG10 steel offers an excellent balance between toughness, durability, and a razor sharpness.
The blades have 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. They are forged with 46 layers of Damascus steel which is legendary for its plasticity, hardness and distinctive patterns. The blades will allow foods to be easily and promptly cut with precision.
The beautiful handles are made with extremely limited European maple burl in Natural Brown 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 knife’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.
Please note that 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.
All Sakai Kyuba 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 presenting the Onna Bugeisha – Japanese female warriors.
|Knife Handle Material|
Daily Knife, Fish, Meat, Pairing & Peeling, Veggies
What is Sakai Kyuba 堺久馬 ?
Sakai Kyuba 堺久馬 is the name of our line of Japanese kitchen knives. Under the Sakai Kyuba 堺久馬 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.
What are Sakai Kyuba 堺久馬 blades made from?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.
Where are Sakai Kyuba knives made?Every single Saki Kyuba 堺久馬 blade has been meticulously handmade, forged and hand-polished in Japan by master craftsmen in Sakai. Whilst the beautiful handles are crafted by artisans in Europe using limited European maple burl.
How long will my knife stay sharp?This really depends on how often you use the knife, how you care for it and what items you’re cutting. In general, Japanese knives tend to hold their edge longer than Western knives. In other words, Japanese knives stay sharper longer than their Western counterparts. When tested, Sakai Kyuba knives outperformed brands that cost much more. We estimate that for a person cooking 5 times a week, Sakai Kyuba knives will stay sharp for around 4-8 months. However, no knife — including ours — will stay sharp forever. Which is why we provide a variety of sharpening stones, so when the blade starts to dull, you can sharpen it easily at your home in 5-10 minutes. Otherwise, check out our recommended trusted knife sharpening services.
Does it make sense to buy one knife first, and not a set?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).
Do these knives require special care?Sakai Kyuba knives are extremely durable and easy to care for. However, any knife, even a premium one needs sharpening at some point. As a good habit, you should sharpen them regularly and 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.
How does your lifetime warranty and trial work?We’re 100% confident you’ll love your Oishya knives. 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 x Oishya range comes with a lifetime guarantee. We're also giving our customers 50-day in-home trial. If for any reason you're not satisfied, just send it back for a full refund. No questions asked.
What is oak bog wood?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.
- 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.