Seki Kyuba Pro Kiritsuke 24cm – Natural Brown

$537

Color: Natural Brown
  • Natural Brown

Why you'll love it

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.

What's included
Color

Natural Brown

Maker

Oishya, Seki Kyuba

HRC

Steel Type

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Knife Handle Material

,

Blade Length

Knife Type

Handle Waterproof

Yes

Hand Feature

Ambidextrous

Knife Purpose

Chopping, Daily Knife, Slicing

Knife Bevel

Double

Made in

Japan

Knife Weight

124g

Boxed weight

672g

You need to sharpen them regularly and depending on the type of steel, dry them after each 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.

Check our full guide how to properly maintain the knife and sharpen it and the equipment care section in our journal.

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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. 

 

Frequently Asked Questions

 

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 blacksmiths 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.
 

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.

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 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.

When it comes to maintaining the razor-sharp edge of your knives, several factors come into play – the frequency of use, the care you provide, and the types of items you’re cutting. While the longevity of a knife’s sharpness varies, Japanese knives, known for their exceptional craftsmanship and high-quality materials, generally outperform their Western counterparts in edge retention.

In rigorous testing, Sakai Kyuba knives have proven their mettle, surpassing the performance of even more expensive brands. For the average home cook who prepares meals 5 times a week, we estimate that Seki Kyuba knives will maintain their razor-sharp edge for an impressive 7-10 months. This is a testament to the skill and dedication of our master blacksmith, who combines centuries-old traditions with innovative techniques to create blades of unparalleled quality.

However, it’s important to recognise that no knife, no matter how expertly crafted, can stay sharp indefinitely. Regular use and the demands of everyday cooking will eventually take their toll on even the finest blade. But fear not – we’ve got you covered.

To ensure that you can always enjoy the precision and ease of a sharp knife, we offer a range of top-quality sharpening stones. With just 5-10 minutes of your time, you can restore the edge of your Seki Kyuba knife to its original glory, right in the comfort of your own home. Our sharpening stones are carefully selected to work in harmony with the steel of our blades, making the process simple and effective.

For those who prefer to leave the sharpening to the professionals, we’ve curated a list of trusted knife sharpening services. 

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).

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.

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.

Upper parts of the Seki Kyuba knife handles are made with at least 2000 year old bog oak, for that extra uniqueness :)

It depends on the steel you’ll go for. Usually, stainless knives are easier to maintain. Luckily, Seki Kyuba have the best of both world – they have a high carbon content that helps maintain the edge, yet, with their HRC Rockwell 62-63 scale, they’re stainless which makes them easy to maintain.

Like most equipment, knives need a little love and care. Here are a few tips to help you get lasting service from your Seki Kyuba knives:

  • 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:

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?

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