The Shop
The knife first. Then the table around it.
Six lines of hand-forged Japanese knives, and the few honest things that belong beside them: boards, linen, stones, a place to keep it all.
Start here
Three honest places to begin.
Not a bestseller list. Three knives for three different kitchens, and a quiz if none of them is you.
The first knife
Seki Kyuba KATA Santoku 16.5cm
$407VG10 · 3-layer · HRC 60-62
Refined geometry and a forgiving edge. If this is your first Japanese knife, start here.
The classic
Sakai Kyuba KYU Gyuto 21cm
$379AUS10 · 46-layer Damascus · HRC 62
The blade you reach for when the meal matters most. More of our customers own this one than any other.
The whole kitchen
Seki Kyuba RYU Set
$1,038VG10 · 33-layer Damascus · HRC 62
Gyuto, nakiri and petty from one line, matched and boxed together.
Not sure? Seven questions, two minutes. Take the Knife Quiz.
The system
Six lines. One philosophy.
Each line is built around a specific steel and a specific feel in the hand. Open a line to choose the knife type and your handle colour.
Sakai Kyuba KYU
from $365AUS10 · 46-layer Damascus · HRC 62
The flagship, forged in Sakai. The blade you reach for when the meal matters most.
Seki Kyuba KATA
from $351VG10 · 3-layer · HRC 60-62
The everyday knife. Refined geometry, forgiving edge. Where most home cooks start.
Seki Kyuba RYU
from $379VG10 · 33-layer Damascus · HRC 62
The all-rounder. Versatile geometry, built into sets that grow a whole kitchen.
Seki Kyuba NIJI
from $44912Cr18MoV core · 37 layers of steel, brass and copper · HRC 62-63
The rainbow blade. A pattern that belongs to no other line we make.
Seki Kyuba SHIN
from $463SG2 powder steel · 31-layer Damascus · HRC 63-64
The pinnacle. The hardest, longest-holding edge we make, for cooks who want the tool to disappear.
Seki Kyuba PAN
from $2671K6 single steel · HRC 59-60
The bread knife. A long, patient edge for crust and crumb alike.
By shape
Shop by knife type
Chef's knives
A long, gently curved edge for rocking and slicing. The one knife that does almost everything.
BrowseParing & petty
The small ones. Peeling, trimming, and the close work too fiddly for a big blade.
BrowseNakiri
A flat, square blade made for clean straight-down cuts through vegetables.
BrowseFilleting
A flexible, narrow blade for working close to bone and skin. For cooks who break down their own fish.
BrowseBread
A long single-steel blade with a patient edge for crust and crumb. Our PAN line.
BrowseSets
Three knives from one line, matched and boxed together. Available in KYU, KATA and RYU.
BrowseBuild a kitchen
Knife sets
Three knives from one line, matched and boxed together. Each line offers two compositions.
KYU sets
$968Santoku · Nakiri · Petty / Gyuto · Nakiri · Petty
The flagship. Sakai-forged AUS10, 46-layer Damascus.
KATA sets
$1,010Bunka · Nakiri · Petty / Santoku · Nakiri · Petty
The everyday set. VG10 3-layer, where most cooks start.
RYU sets
$1,038Santoku · Nakiri · Petty / Gyuto · Nakiri · Petty
The all-rounder. 33-layer Damascus, versatile geometry.
Accessories
The things that keep it sharp.
Stones, boards, racks and linen. A short list, chosen for the blade rather than to fill a catalogue.
Sharpening stones
$56Whetstones from 1000 to 8000 grit, a routine touch-up through to a mirror finish.
BrowseCutting boards
from $105Hinoki, hiba and walnut. Woods that cushion the edge instead of blunting it.
BrowseStorage
from $84Magnetic racks and stands in copper, brass and steel. Blades apart, and on show.
BrowseTable linen
$98Stonewashed Japanese linen for the kitchen and the table.
BrowseTableware
from $126Porcelain and brass, finished to sit beside the knife.
Browse
Buying as a gift
Every knife arrives in a handcrafted oak box with a 5 yen coin and a certificate of authenticity carrying our hanko stamp. The coin answers the old superstition about gifting blades: the receiver pays it back, the bond stays whole. And five yen said aloud is go-en, which also means connection.
Care
A knife you keep is a knife you care for.
Whetstone sharpening, monthly handle oiling, the few habits that keep an Oishya blade for a lifetime. It is all in Knife School, free to read.