Sakai Kyuba The Knife Blade Thickness Engraving Japanese – Mediterranean Blue

Sakai Kyuba The Knife Blade Handle Engraving Japanese – Mediterranean Blue

chef cutting bacon with sakai kyuba gyuto - japanese kitchen knives

Knife purpose - Santoku Knife Set Mediterranean Blue

Sakai Kyuba The Knife Blade Engraving Japanese – Mediterranean Blue

Sakai Kyuba Oishya Santoku Chefs Knife – Mediterranean Blue

Sakai Kyuba Oishya Nakiri Veggie Knife – Mediterranean Blue

Sakai Kyuba Oishya Petty – Mediterranean Blue

Sakai Kyuba Knife Set: Santoku, Nakiri, Petty – Mediterranean Blue

Rated 5.00 out of 5 based on 2 customer ratings

(1 customer review)

Color:

Mediterranean Blue
Natural Brown
Olive Green

$844

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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 dyed Mediterranean Blue. The knives come in a handcrafted, minimalist wooden box wrapped in a unique illustration strip. The set comes with a lifetime guarantee.

Description

The Set

The Sakai Kyuba Japanese kitchen knife set in Mediterranean Blue 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. You will love using them.

The Blades

The blades in this Japanese kitchen knives set are designed to make cooking more enjoyable as cutting through produce will become an effortless task.
The blades in this Japanese kitchen knife set 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 Handles

The beautiful handles are made with extremely limited European maple burl dyed in 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 Japanese kitchen knife set’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.

The Packaging

All Sakai Kyuba kitchen knives set 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.
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.

The Specs

The Spec

Good to know

Who 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.

Our blacksmith established himself in 1927 and combines Sakai’s centuries-long history of knife making knowhow with newer technologies to create superior knives. In other words, he is devoted to honouring Sakai’s rich knife making history techniques whilst making improvements to create truly unique, innovative, and one of a kind knives. He is known for making knives for multiple users such as household users, cooking schools and chefs.

At Oishya we spent years searching for the ideal Japanese blacksmith to make our blades. Once we finally found him we encountered a problem. Due to geolocation exclusivity reasons, the blacksmith’s name couldn’t be included in our knives. We weren’t willing to let go of his outstanding artistry that easily, so together we created these knives under our dedicated brand name “Sakai Kyuba 堺久馬” .To make the knives even more unique, a team of talented European artisans is chosen to make the colourful maple burl handles.

What are Sakai Kyuba 堺久馬 blades made from?

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.

Lifetime guarantee

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 expenseif 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 [email protected].

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.

Also, check our full guide on how to properly maintain the knife and sharpen it.

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.

Frequently Asked Questions

What's the difference between Santoku and Gyuto?

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.

I'm thinking of buying a Japanese kitchen knife for home use, what should I know?

With so many shapes, sizes, steels, finishes and handle materials it can be overwhelming knowing what to look for in a Japanese knife. But choosing a kitchen knife and right sharpening tools is not as hard you might think, it just seems like it because of all the choices available. We are here for you to select the best Japanese knife. The cost and the fear of getting it wrong can be stressful but since we offer 50 day money back guarantee, we are 100% sure you will love our products. We’re here to help you figure it all out and get you your new favourite knife (or a set of them :). Check our Guide to Buying your First Japanese Knife or the “Japanese knives” section on our Journal.

How should I care for my knives?

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

Don’t put your knife in a dishwasher, ever.
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.

Also, check our full guide how to properly maintain the knife and sharpen it. Otherwise have a look at the “Equipment care” section of our Journal.

Are Japanese knives hard to maintain?

It depends on the steel you’ll go for. Like most equipment, knives need a little love and care. Here are a few tips to help you get lasting service from your knife:

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.
Handles made of wood can be occasionally rubbed with furniture polish or oil. Brass can be polished with household brass polish.
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. Remember to re-clean and lubricate your knife after the food job is done.
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:

What is Damascus steel?

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.

What is the difference between German, French and Japanese knives?

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?

What sharpening stone should I own?

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?