Sakai Kikumori TS Knife Set 2 Piece

The Sakai Kikumori TS 2 Piece Knife Set covers the foundations of everyday preparation. The Gyuto handles your main chopping and slicing, while the Petty offers close control for smaller ingredients and detailed work. Together, they make a useful starting point for a Japanese knife collection or a thoughtful upgrade to your daily kitchen tools.

The quality of the grind is what makes this pair particularly rewarding to use. Both knives are carefully ground and thin behind the edge, allowing them to pass through ingredients with less resistance. From slicing an onion to trimming a shallot, the focus is on clean cuts and controlled preparation.

The TS range combines distinctive tsuchime hammer marks with soft, misty kasumi bevels. Stained mono oak handles complement the textured steel with natural grain and a clean, continuous wood appearance. The result is a coordinated set offering impressive finishing and cutting performance for the price.

What’s Included

• Gyuto 210mm: A versatile Japanese chef’s knife for the bulk of your daily preparation. Suited to chopping vegetables, finely cutting herbs and slicing boneless meat and fish.
• Petty 135mm: A compact utility knife for smaller ingredients and precise trimming. Its manageable size makes it useful for preparing fruit, slicing garlic and shallots, and trimming boneless meat.

Steel and Construction

Both knives use a VG10 stainless steel core, 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 feature san mai construction, with the harder VG10 core sandwiched between two outer layers of steel. The core remains exposed along the cutting edge.

The thin geometry behind each edge supports accurate slicing without unnecessary force. The Gyuto provides versatility for larger preparation tasks, while the Petty brings manoeuvrability to close work.

Each knife is fitted with a stained mono oak handle, giving the pair a consistent appearance that complements the hammered finish and kasumi bevels.

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 scratch the steel or alter the kasumi finish. Keep the oak handles away from prolonged moisture and direct heat.
• 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.

Best for: Home cooks and chefs seeking an essential Japanese knife pairing for everyday chopping, slicing and detailed preparation.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Two complementary profiles and VG10 stainless cutting cores make this a practical set for daily cooking, with fine edges that reward careful handling.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.