Sakai Kikumori TS Knife Set 4 Piece

The Sakai Kikumori TS 4 Piece Knife Set gives you a choice of shapes for the way you cook. A Gyuto handles general preparation, a Bunka brings precision to smaller board work, a Nakiri makes vegetable preparation a pleasure, and a Petty takes care of the finer details.

Across the set, the quality of the grind stands out. Each knife is carefully ground and thin behind the edge, helping it pass through ingredients with less resistance. Whether slicing an onion or trimming a shallot, the emphasis is on smooth cutting and controlled preparation.

The TS finish combines distinctive tsuchime hammer marks with soft, misty kasumi bevels. Stained mono oak handles complement the textured steel, giving all four knives a cohesive, understated look. Together, they offer an impressive combination of finishing, cutting performance and value.

What’s Included

Gyuto: 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.

Bunka: An adaptable preparation knife with an angular, pointed tip for precise work. Useful for dicing shallots, finely slicing garlic and preparing vegetables or smaller portions of boneless meat.

Nakiri: A dedicated vegetable knife with a broad, rectangular profile and relatively straight edge. Ideal for controlled chopping, finely slicing cabbage and cutting through leafy greens.

Petty 135mm: A compact utility knife for smaller ingredients and detailed tasks. Its manageable size suits preparing fruit, trimming boneless meat and slicing small vegetables.

Steel and Construction

All four 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 cutting core sandwiched between two outer layers of steel. The VG10 remains exposed along the edge, where it does the cutting work.

The thin geometry behind each edge supports accurate cuts without unnecessary force. The different profiles allow you to choose the shape best suited to each ingredient and cutting task.

Stained mono oak handles complete the set with natural grain and a continuous wood appearance.

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 building a coordinated Japanese knife collection for general preparation, dedicated vegetable work and precise trimming.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Four useful 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.