Seki Kyuba KATA Vegetable Knife Nakiri 18cm – Mediterranean Blue

Each of these traditional Japanese knife styles has its own character and strengths. The Santoku, meaning ‘three virtues’, excels at slicing, dicing, and mincing. It features a shorter blade than a chef’s knife, with a wide, flat profile that’s particularly good for swift, precise chopping. Without much curve to its blade, it encourages clean, straight cuts rather than rocking motions.

The Gyuto is the Japanese interpretation of a chef’s knife, offering versatility for all manner of kitchen tasks. Its gently curved blade allows for both rocking cuts and the straight slicing typical of Japanese knives. For many home cooks, it’s the perfect introduction to Japanese knives.

The Bunka, with its distinctive reverse tanto tip, offers precise control for detailed cutting work whilst maintaining the general versatility of a chef’s knife. Meanwhile, the Kiritsuke combines the functionality of a Gyuto with the aesthetic appeal of traditional single-bevel knives, making it both a practical tool and a statement piece in your kitchen.

The handles of our knives tell a story thousands of years in the making. We use bog oak that has been preserved in peat bogs for 2,500 to 5,000 years. This ancient wood has developed exceptional strength and character through its long slumber, with colours that gradually darken from golden brown to nearly black depending on its age. Each handle’s upper section features this remarkable material, creating a unique connection to history every time you pick up your knife.

Choosing your primary kitchen knife is a deeply personal decision, much like finding the perfect partner. For daily cooking, we offer several distinctive styles, each with its own character.

The Gyuto (210mm or 240mm) is our most versatile option, excelling at everything from fine herb work to breaking down larger ingredients. If you’re coming from Western-style cooking, you’ll find the Gyuto familiar yet refreshingly precise. The 210mm length suits most home kitchens perfectly, whilst the 240mm offers extra reach for those who frequently cook larger quantities.

The Santoku (180mm) has become increasingly popular for everyday use, particularly among home cooks who prefer a shorter, more manageable blade. Its name means ‘three virtues’, referring to its excellence at slicing, dicing, and mincing. The shorter length and taller blade profile make it especially comfortable for precise vegetable work and protein preparation.

For those seeking something distinctive, our Bunka (180mm) offers the versatility of a chef’s knife with a unique reverse tanto tip that excels at precision work. Meanwhile, the Kiritsuke (210mm or 240mm) combines the functionality of a Gyuto with striking traditional aesthetics, making it both a practical tool and a conversation piece.

When it comes to choosing between our different lines, consider how you cook:

Our KATA line provides an excellent entry point into premium Japanese knives, offering professional-grade performance that will elevate your daily cooking. The RYU line steps up both performance and visual appeal with its 33-layer Damascus construction, perfect for enthusiasts who spend significant time in the kitchen. For those seeking the absolute pinnacle of cutting performance, our SHIN line, featuring SG2/R2 steel, offers unparalleled edge retention and precision.

If you’re particularly drawn to unique aesthetics, our NIJI line creates a stunning rainbow pattern through its special 37-layer construction, making each knife a unique piece of functional art.

Remember, the best knife is one that feels like a natural extension of your hand. We encourage you to consider the size of your hands, your cutting board space, and your cooking style when making your choice. Whichever you choose, you’ll be investing in a tool that will bring joy to your daily cooking for years to come.

Each Seki Kyuba knife represents a harmonious blend of Japanese bladesmithing and European artistry, following a three-month journey encompassing over 200 precise steps. This timeline reflects not continuous work on a single knife, but rather the careful attention each component requires to achieve perfection across different product lines.

The journey begins in Seki, Japan, where our master blacksmith crafts each blade according to its designated line. For our flagship SHIN line, we use premium SG2/R2 powdered steel with a 31-layer Damascus construction, offering unparalleled edge retention and performance. Our RYU line features VG10 steel core with 33-layer Damascus, while the KATA line combines VG10 with a practical 3-layer construction. Our unique NIJI line showcases a special 37-layer construction including brass and copper, creating mesmerizing rainbow patterns, while our PAN line utilizes specialized 1K6 steel perfect for bread cutting.

Each blade undergoes multiple cycles of heating, hammering, and quenching, followed by precise grinding and sharpening. The Damascus patterns are carefully crafted and finished to enhance both performance and beauty.

Meanwhile in Europe, our handle materials undergo their own journey. We work with bog oak that has rested in peat bogs for over 2,000 years, developing unique character and strength. Our maple burl goes through rigorous quality control – many pieces are rejected due to hidden cavities or insufficient figure patterns. The selected pieces require careful stabilization and precise dyeing to achieve our signature colours (Mediterranean Blue, Olive Green, or Natural Brown), with multiple drying cycles ensuring stability.

The copper rings are individually cut and polished, while the kakumaki (bog oak collar) must be precisely shaped to create a seamless transition between handle components. Assembly requires exact measurements and careful balancing, with dedicated drying time between steps to ensure structural integrity.

Simultaneously, our family-run carpentry workshop crafts the protective oak boxes, designing them to cradle each knife securely without using any synthetic materials. Each box is individually fitted and finished to match the quality of the knife it will house.

The final assembly brings all elements together with precision. Each blade receives its hand-engraved signature from our blacksmith, the handle components are carefully assembled using traditional techniques, and every knife undergoes thorough testing before being paired with its box, hanko-stamped certificate, and traditional 5-yen coin for good fortune.

This three-month timeline allows each component to be crafted to our exacting standards without rushing the natural processes involved in working with premium materials. The result is more than just a knife – it’s a piece of functional art that combines centuries of Japanese knife-making tradition with contemporary European craftsmanship, creating an heirloom that will last for generations.