Sakai Kikumori Kurouchi VG10 Premium Knife Set 2 Piece

The Sakai Kikumori Kurouchi VG10 2 Piece Knife Set brings together two kitchen essentials: a Gyuto for your main preparation and a Petty for smaller, more detailed tasks. It is a practical starting point for a Japanese knife collection, covering everything from chopping vegetables and slicing boneless meat to preparing fruit and trimming shallots.

The standout feature of this range is its grind. Both blades are thin and carefully finished, allowing them to move through ingredients with little resistance. The result is smooth cutting and precise control, whether you are slicing a large onion or finely cutting garlic.

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 provide a natural contrast to the dark steel, giving the pair a coordinated, traditional appearance.

What’s Included

Gyuto 210mm: A versatile chef’s knife for the bulk of your daily preparation. Its cutting length and pointed tip suit chopping vegetables, finely cutting herbs and slicing boneless meat and fish.

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

Steel and Construction

Both 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.

The thin grind reduces resistance as the edge passes through food. The Gyuto provides length for larger ingredients, while the Petty offers manoeuvrability for close work, making the two shapes a useful everyday pairing.

Magnolia handles with buffalo horn collars complete the knives, complementing the dark finish and subtle Damascus pattern 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 seeking an essential Japanese knife pairing for everyday preparation, slicing and detailed trimming.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Straightforward stainless steel care and two complementary shapes make this a versatile set for daily cooking.

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.