Sakai Kikumori Kurouchi VG10 Premium Knife Set 4 Piece

The Sakai Kikumori Kurouchi VG10 4 Piece Knife Set brings together four useful shapes for everyday cooking. From slicing boneless meat to chopping vegetables and preparing small ingredients, it gives you the freedom to choose a knife that suits the task.

The standout feature throughout this range is the grind. Thin, carefully finished blades move through ingredients with little resistance, supporting clean cuts and controlled preparation. Whether you are finely slicing cabbage or trimming a shallot, that attention to cutting geometry makes a noticeable difference.

Each knife combines a dark kurouchi finish and textured upper blade with fine, intricate Damascus detailing along the oxidised bevel. Pale magnolia handles and buffalo horn collars create a consistent, traditional appearance across the set.

What’s Included

Gyuto 210mm: A versatile chef’s knife with useful length for slicing boneless meat and fish, chopping vegetables and preparing larger ingredients. A practical main knife for daily cooking.

Santoku 180mm: A manageable all round knife for vegetables, boneless meat and fish. Its shorter profile suits cooks who prefer close control during everyday preparation.

Nakiri 170mm: A dedicated vegetable knife with a broad, rectangular blade and relatively straight edge. Particularly useful for controlled chopping, fine slicing and working through leafy greens.

Petty: A slim utility knife for smaller ingredients and detailed work. Ideal for preparing fruit, finely slicing garlic and shallots, and trimming boneless meat.

Steel and Construction

All four knives use VG10 stainless steel, hardened to 60 to 61 HRC. This offers a practical balance of edge retention, corrosion resistance and sharpening maintenance for regular kitchen use.

The blades are made in Seki, Japan. Each profile is laser cut before being ground, finished and sharpened by hand. Sakai Kikumori carries out the handle fitting and quality checks, bringing the finished set together.

The thin grind reduces resistance as the blade passes through food. Combined with the different profiles, it gives you a choice of cutting tools for everything from broad vegetable cuts to precise trimming.

Each knife is fitted with a magnolia handle and buffalo horn collar, complementing the dark steel with natural materials.

Maintenance and Care

Hand wash each knife with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Do not soak the knives or place them in a dishwasher.

Avoid abrasive cleaning pads and metal polish, which can alter the dark oxidised finish and Damascus contrast. The finish may gradually change in appearance with use.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through ingredients or prying with the tips. These thin edges perform best with light, controlled cutting technique.

Maintain the edges with a whetstone and protect the blades during storage. Keep the magnolia handles away from prolonged moisture and direct heat.

Best for: Home cooks and chefs building a coordinated Japanese knife collection for everyday preparation, dedicated vegetable work and smaller, detailed tasks.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. VG10 stainless steel keeps care straightforward, while four complementary shapes offer flexibility across a wide range of kitchen tasks.

Blades made in Seki, Japan. Handle fitting and quality checks by Sakai Kikumori.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.