Seki Kyuba Pro Kiritsuke 24cm – Natural Brown

Color: Natural Brown
  • Natural Brown

Note: The actual product photos will be uploaded shortly. The photos you see represent Seki Kyuba Pro Kiritsuke 18cm – Natural Brown, which come from the same Pro line of Seki Kyuba knives.
Seki Kyuba is made in the mountainy city of Seki, Japan, a major production centre of Japanese swords and knives. The technique called Seki method has been praised for being one of the key processes for Japanese sword making, which was established in the 12th century. Our talented blacksmith, who also manufacturers katanas (yes, the famous Japanese swords!) made a state of art out of stainless, super premium SG2/R2 powder steel, 31-layers Damascus 31 layers. SG2, also known as Super Gold 2, is a high end, high carbon stainless steel is known for being a tough steel with excellent edge retention and easy maintenance. The sharp blade is set in a premium-cut, waterproof stabilised maple burl wood in Natural Brown. The knife comes in a handcrafted, minimalist wooden box wrapped in a unique illustration strip. Backed by a lifetime guarantee.  Perfect for those demanding, comfort appreciating cooks, designed to intensify pleasure from cooking.
Why we love it: these beautiful knives perform like a £1000 knife, but at a much friendlier price as you don’t pay for the blacksmith’s famous name.

The Kiritsuke

When it comes to Japanese cutlery, the Kiritsuke knife stands out as a true testament to craftsmanship and culinary excellence. With its unique design and exceptional performance, the Kiritsuke knife has become a must-have tool for professional chefs and cooking enthusiasts alike. In this article, we will delve into the rich history, distinct features, and practical applications of the Kiritsuke knife.

Originating from Japan, the Kiritsuke knife is a hybrid blade that combines the functions of a traditional Yanagi (sashimi knife) and Usuba (vegetable knife). Traditionally, the Kiritsuke was exclusively used by master chefs in Japanese temples and noble households. Its shape and design reflected the prestigious status of those who wielded it, as it was considered a symbol of skill and authority in the kitchen.

Some (especially women who usually have smaller hands) consider Kiritsuke or Santoku to be more agile than Gyutos as they fit more comfortably in their hand due to their size. One of the distinguishing features of the Kiritsuke knife is its long, flat profile with a single-edged blade. The length typically ranges from 8 to 10 inches (20 to 25 cm), providing ample room for precise cuts and effortless slicing. This helps combat hand fatigue and compensates for the fact that you have to actually chop and not rock.

This Japanese Seki Kyuba Kiritsuke knife is comfortable, light, and fast. Its double bevel makes it perfect for both left and right-handed use. A knife as unique and everlasting as the memories you will create using it.

seki kyuba sg2/r2 kiritsuke 180mm oishya
seki kyuba sg2/r2 kiritsuke 180mm oishya

The Blade

The blade in is designed to make cooking more enjoyable as cutting through produce will become an effortless task.
The blade is handcrafted by skilled Japanese blacksmith in Seki, Gifu village in Japan with high end Japanese SG2/R2 high carbon stainless powder steel, with 31-layers Damascus. SG2, also known as Super Gold 2, is a high end, high carbon stainless steel is known for being a tough steel with excellent edge retention and easy maintenance. The sharp blade is set in a premium-cut, waterproof stabilised maple burl wood in Natural Brown. The knife comes in a handcrafted, minimalist wooden box wrapped in a unique illustration strip. 

SG2/R2 steel offers an excellent balance between toughness, durability, and a razor sharpness.
The blade has an impressive Rockwell Hardness rating (HRC) of 64 which means the edge stays noticeably sharper for a longer time. This means you won’t have to worry about sharpening them often. The blade allows foods to be easily and promptly cut with precision.

The Handle

The beautiful handle is made with extremely limited European maple burl dyed in an Natural Brown 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 blade’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.

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 and it can serve as an unforgettable gift.

seki kyuba sg2 r2 powder steel damascus 31 oishya japanese kitchen knife premium high carbon high end-2
seki kyuba blacksmith

The Blacksmith

The spirit of Samurai “Bushido” has never faded away from the history of Japan. The art of greatest sword smiths has been inherited through 780 years till now and it’s present in Japan’s Samurai Knife City, Seki in Gifu Prefecture, where Seki Kyuba knives are made.

High quality katana and kitchen blades are made with Japan’s traditional swordsmith technique and the latest technology, and are famed throughout the world today, especially high end kitchen knives.

Our partnership with one of the most talented and prominent blacksmiths of Japan resulted in Seki Kyuba kitchen knives, that are perfect for those that demand the highest quality. Being part of the Japanese knife community and owning a knife like this is a great honour and pleasure. We welcome you to Kyuba knives world. 


The Spec


Natural Brown


Oishya, Seki Kyuba


Steel Type

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Knife Handle Material


Blade Length

Knife Type

Handle Waterproof


Hand Feature


Knife Purpose

Chopping, Daily Knife, Slicing

Knife Bevel


Made in


Knife Weight


Boxed weight


Good to know

Who is Seki Kyuba 席 急場?

seki kyuba sg2/r2 kiritsuke 180mm oishya

Seki Kyuba 席 急場 is the name of our second, after Sakai Kyuba line of Japanese kitchen knives. Under the Seki Kyuba brand lies the artistry of one of the most famous blade masters in Seki (Gifu, Nagano Prefecture), Japan. The technique called Seki method has been praised for being one of the key processes for Japanese sword making, which was established in the 12th century.

Our blacksmith established himself in 1975 and combines Seki’s centuries-long history of knife making knowhow with newer technologies to create superior knives. In other words, he is devoted to honouring Seki’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 “Seki Kyuba” .To make the knives even more unique, a team of talented European artisans is chosen to make the colourful maple burl handles.

What are Seki Kyuba 堺久馬 blades made from?

seki kyuba sg2/r2 kiritsuke 180mm oishya

The Seki Kyuba is a renowned Japanese knife that embodies exceptional craftsmanship and cutting-edge materials. This particular variant is crafted from high-quality stainless steel, utilising the super premium SG2/R2 powder steel. SG2 steel is considered superior in the culinary world due to its remarkable characteristics and benefits.

SG2 steel is renowned for its exceptional hardness and edge retention properties. It contains a high concentration of carbon, which contributes to its hardness, allowing it to maintain an incredibly sharp edge for prolonged periods. This hardness also ensures that the knife can withstand the rigours of demanding culinary tasks without dulling or chipping easily.

Furthermore, SG2 steel’s fine-grained structure enhances its strength and durability, making it highly resistant to corrosion, wear, and staining. This ensures that the knife remains in optimal condition even with regular use and exposure to moisture or acidic ingredients.

The powder steel manufacturing process used to create SG2 steel involves combining fine particles of various metals, including high carbon content, to create a homogeneous and refined material. This method enhances the steel’s purity, resulting in improved cutting performance and edge sharpness. The unique composition and advanced production techniques make SG2 steel a favoured choice among professional chefs and cooking enthusiasts alike.

For cooks who value precision and excellence in their culinary endeavours, the Seki Kyuba knife with SG2 steel is an ideal companion. Its exceptional sharpness, outstanding edge retention, and impressive durability enable precise and effortless cutting, enhancing the overall cooking experience. Whether you’re slicing, dicing, or chopping, the Seki Kyuba with SG2 steel allows for precise control, enabling you to achieve perfect cuts with ease.

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 Seki 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 Seki 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

Where are Seki Kyuba knives made?

Every single Seki Kyuba blade has been meticulously handmade, forged and hand-polished in Japan by master craftsmen in Seki. 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, Seki Kyuba knives outperformed brands that cost much more. We estimate that for a person cooking 5 times a week, Seki 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 Seki Kyuba Kiritsuke can do most of your kitchen cutting. Another option for a daily knife is Sakai Kyuba Santoku knife.

Do these knives require special care?

Seki 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:

  1. Don’t put your knife in a dishwasher.
  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 on how to properly maintain the knife and sharpen it.

What is oak bog wood?

bog oak

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

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.

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. 

For more knowledge read our articles:

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?

Learn more from our journal


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