Sakai Kikumori TS Knife Set 3 Piece – Gyuto, Bunka and Petty

The Sakai Kikumori TS 3 Piece Knife Set brings together three useful shapes for a wide range of kitchen tasks. Reach for the Gyuto for larger ingredients and general preparation, the Bunka for precise board work, and the Petty for smaller ingredients and detailed trimming.

The appeal of the TS range starts with its grind. Carefully ground and thin behind the edge, these knives move through food with less resistance, making fine slices and accurate cuts feel smooth and controlled. It is a set that offers impressive cutting performance and finishing for the price.

Distinctive tsuchime hammer marks texture the upper blades, contrasting with the soft, misty kasumi finish on the bevels. Stained mono oak handles bring warmth and natural grain to the set, completing a cohesive, understated design.

What’s Included

Gyuto: A versatile Japanese chef’s knife for daily preparation. Its profile suits chopping vegetables, finely cutting herbs and slicing boneless meat and fish.

Bunka: An adaptable kitchen knife with an angular tip for precise cutting. Particularly useful for dicing shallots, finely slicing garlic and preparing vegetables or smaller portions of boneless meat.

Petty 135mm: A compact utility knife for the finer details. Ideal for preparing fruit, trimming boneless meat and slicing smaller vegetables when a larger knife feels unnecessary.

Steel and Construction

All three 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.

San mai construction places the harder VG10 core between two outer layers of steel. The core remains exposed along the cutting edge, where it does the cutting work.

The thin geometry behind each edge supports clean cuts without unnecessary force. Each profile brings that refined cutting feel to a different part of preparation, giving you flexibility as you move between ingredients.

Stained mono oak handles complete the knives with a continuous wood appearance that complements the hammered steel 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 a coordinated Japanese knife set for general preparation, precise board work and smaller trimming tasks.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Three versatile 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.