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

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.

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:

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

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. 

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. 
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For more knowledge read our articles:

• 3 Ways You May Be Ruining Your Japanese Knives
• How Should I Sharpen My Japanese Knives?

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?