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Seki Kyuba RYU Petty Pairing Knife 15cm – Olive Green

$340

  • Lasts for generations
  • Made by Japanese and European craftsmen
  • One of a kind
Add to cart $340

Handcrafted. Processing time 4-6 weeks.

Why you'll love it

RYU is for those who view cooking as an art form. Its full Damascus pattern isn’t just beautiful – it helps the knife glide through ingredients with ease. The VG10 core ensures exceptional edge retention and corrosion resistance, making your cooking prep a joy. The 33-layer Damascus cladding not only creates a striking visual effect but also adds to the knife’s structural integrity and helps prevent food from sticking to the blade. Whether you’re finely dicing herbs or breaking down a chicken, Seki Kyuba RYU knife will make you feel like you’re dancing in the kitchen.

What's included
Weight0.9 kg
Dimensions40 × 10 × 5 cm
Color

Olive Green

Maker

Oishya, Seki Kyuba

HRC

Steel Type

, ,

Knife Handle Material

,

Blade Length

Knife Type

Handle Waterproof

Yes

Hand Feature

Ambidextrous

Knife Purpose

Pairing & Peeling

Knife Bevel

Double

Made in

Japan

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.

For all those small tasks: Petty

The Seki Kyuba RYU Petty, with its compact 15cm blade, is the precision instrument of the Japanese kitchen. “Petty” is derived from the French “petit”, meaning small, which perfectly describes this knife’s role as a smaller, more agile counterpart to larger chef’s knives.

Crafted with a VG10 steel core and a 33-layer Damascus construction, the RYU Petty offers the same high-performance characteristics as its larger siblings, but in a more compact form. The VG10 core provides exceptional edge retention and ease of sharpening, whilst the 33 layers contribute to overall durability, stain resistance, and create a stunning Damascus pattern. The blade also features a subtle hammered finish overlaying the Damascus, adding both visual interest and functional benefits in reducing food sticking during delicate cutting tasks.

The 15cm blade length makes the Petty ideal for intricate tasks where larger knives feel unwieldy. It excels at peeling, trimming, and detailed cutting work, making it an indispensable tool for garnish preparation, delicate fruit work, or precise meat trimming.

Whether you’re a professional chef requiring precision for garnishes, or a home cook looking for a versatile small knife, the Seki Kyuba RYU Petty offers the perfect blend of size, sharpness, and manoeuvrability to elevate your culinary craftsmanship.

seki kyuba ryu blades close up correct
seki kyuba ryu blades profile japanese kitchen knives

The Blade

The RYU blade embodies the perfect balance of cutting performance, craftsmanship, and elegance. Hand-forged in Seki, Gifu — Japan’s legendary bladesmithing hub — it features a premium VG10 steel core, enveloped in 33 layers of stainless Damascus. This layered cladding not only creates a striking, flowing grain pattern reminiscent of rippling water, but also reinforces the blade’s strength, stability, and resistance to corrosion.

With a Rockwell Hardness rating of 62 HRC, the VG10 core delivers razor-sharp precision and exceptional edge retention, allowing it to glide effortlessly through a wide variety of ingredients. The multi-layer Damascus construction also reduces food adhesion, making prep work smoother and more efficient.

The blade’s full Damascus pattern is enhanced with a subtle hammered finish, which catches the light beautifully while creating tiny air pockets to further minimise sticking. This combination of visual artistry and functional design makes every RYU knife a statement piece in the kitchen.

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 ryu blades and handles japanese kitchen knives
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

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.

seki kyuba sg2/r2 kiritsuke 180mm oishya

Each of our Seki Kyuba lines tells its own story through carefully chosen materials and crafting techniques. Our SHIN (真) line represents the pinnacle of knife making, featuring SG2/R2 powdered steel at its core. This remarkable steel is created through an innovative process that combines fine metal particles to achieve unprecedented purity and performance. When you hold a SHIN knife, you’re holding generations of knife-making wisdom combined with cutting-edge technology.

The RYU (流) line flows with grace and precision, built around a VG10 steel core and wrapped in 33 layers of Damascus steel. These layers not only create mesmerising patterns but also contribute to the knife’s exceptional performance and durability.

Our KATA (型) line offers an accessible entry into premium Japanese knives without compromising on quality. Using the same exceptional VG10 steel as the RYU line but with a simpler three-layer construction, these knives deliver remarkable performance for their price point.

The NIJI (虹) line, meaning ‘rainbow’ in Japanese, is our artistic masterpiece. Each blade features a core of 12Cr18MoV steel artfully layered with stainless steel, brass, and copper to create stunning, one-of-a-kind patterns that shift and change like a rainbow catching the light.

For bread enthusiasts, our PAN (関久馬パン) line uses specially chosen 1K6 steel, crafted to maintain a perfect serrated edge that glides through crusty loaves without crushing the delicate interior.

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.

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.

bog oak

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.

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:

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.

For those beginning their journey with Japanese knives, we recommend starting with a combination whetstone, typically 1000/6000 grit. The 1000 grit side helps maintain your edge, whilst the 6000 grit side creates a refined finish. Rather than overwhelming yourself with multiple stones initially, this combination will serve you well as you develop your technique. Remember, sharpening is as much about patience and practice as it is about tools.

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.

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Because these knives are handmade, each handle is unique, making them a true one-of-a-kind. For gifting, the knife comes in an attractive box.

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