Seki Kyuba KATA Chef’s Santoku 16.5cm – Olive Green

The story of our Seki Kyuba (席 急場) knives begins in the historic city of Seki, Nagano prefecture, where Japanese blade-making traditions date back to the 12th century. After years of searching, we found an extraordinary master blacksmith who has been perfecting his craft since 1975. His philosophy beautifully aligns with ours – honouring centuries-old traditions while embracing innovative techniques to create truly exceptional knives.

Whilst we cannot share his name due to regional exclusivity agreements, his artistry speaks through every blade he crafts. Known throughout Japan for creating knives for everyone from passionate home cooks to world-renowned chefs, he brings decades of expertise to each piece. To make each knife even more special, we collaborate with skilled European artisans who craft our distinctive colourful maple burl handles, creating a unique fusion of Japanese and European craftsmanship.

We believe in creating knives that will become family heirlooms, passed down through generations. That’s why every Seki Kyuba knife comes with our comprehensive lifetime guarantee. This covers any manufacturing defects that might affect the knife’s performance, and we’ll repair or replace any faulty knife free of charge. 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 info@oishya.com.

The art of keeping a knife sharp is influenced by many factors, from how often you cook to what you’re cutting and how you care for your blade. In our extensive testing, we’ve found that Seki Kyuba knives consistently outperform even more expensive brands in edge retention. For a home cook preparing meals five times a week, our SHIN line can maintain its razor-sharp edge for up to a year, whilst our RYU and KATA lines typically stay sharp for 7-10 months of regular use.

However, even the finest blade will eventually need attention. That’s why we offer carefully selected sharpening stones that work perfectly with our steel types. With just 5-10 minutes of your time, you can restore your knife’s edge to its original glory right at home. For those who prefer professional care, we maintain relationships with trusted knife sharpening services throughout the country.

Caring for a Japanese knife is less about difficulty and more about mindfulness. Our Seki Kyuba lines offer the best of both worlds: the high carbon content helps maintain a sharp edge, whilst the stainless properties make them remarkably resistant to corrosion. The key is developing simple habits: keeping your knife dry, storing it properly, and showing it the respect a fine tool deserves.

• 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:

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

Each knife-making tradition reflects its culture’s approach to cooking. Japanese knives, like Japanese cuisine, often focus on precision and specialisation – having the perfect tool for each specific task. German knives, much like German cooking, emphasise robustness and versatility. French knives often strike a balance between the two approaches. The beauty of Seki Kyuba is that we combine traditional Japanese craftsmanship with modern innovations to create knives that excel in any kitchen, regardless of cooking style.