For the 2026 Holiday Shopping Season, JCK has prepared special knife sets with exceptional discounts, perfect for yourself or as a meaningful gift for someone special.
Available for a limited time and in limited quantities!

Shirou Kunimitsu Black Swordsmith 5Pcs Knife Set

White Steel No.2 Kurouchi Series: SK-1 Wa Petty 140mm, SK-2 Wa Santoku 180mm, SK-3 Nakiri 165mm, SK-5 Wa Gyuto 210mm, and SK-7 Wa Sujihiki 270mm, with Tsubaki Oil & Rust Eraser.

Five traditional Japanese Kurouchi knives, handcrafted with care and dedication by a family of Japanese swordsmiths.

In Fukuoka, on Japan’s southern island of Kyushu, the Komiya family has carried on its sword-making and blade-forging traditions since 1786. Working under the name Shirou-Kunimitsu (四郎國光), these genuine Japanese swordsmiths bring their knowledge of forging, heat treatment, and sharpening to knives made for everyday cooking. Behind their work is a serious commitment to the edge: how it is formed, how it cuts, and how it can be maintained through years of use.

For this Black Swordsmith five-piece kitchen knife set, we have brought together a practical range of blade shapes. From small, detailed preparation to vegetable chopping and long, clean slices of meat or boneless fish, each knife offers a different way to experience the same traditional craft.

WABI-SABI (侘寂), the Japanese appreciation of beauty in simplicity, imperfection, and the passage of time, is a fitting way to describe Shirou-Kunimitsu’s traditional hammer-forged knives.

Each Kurouchi (“black-forged”) blade has its own uneven surface and individual finish. These are rustic, handmade knives, rather than knives with perfectly uniform surfaces and finely polished details. If a neat, highly refined appearance is your first priority, they may not be the right choice for you.

For us at JCK, however, these signs of handwork are an important part of their appeal. We appreciate their individuality, the spirit of the craftspeople behind them, and the care devoted to forging and sharpening each blade.　There is something special about the dark Kurouchi finish and its rustic, honest character.  This is where we feel the beauty of WABI-SABI, and we hope you will find that same connection when you hold and use these knives.

Each blade has a White Steel No.2 core clad in soft iron. This traditional high-carbon steel requires more care than stainless steel, but rewards those who enjoy a fine edge and the feel of sharpening on a whetstone. Master Komiya chose White Steel No.2 for practical kitchen knives, using his forging and heat-treatment skills to bring out the qualities he values in a working blade.

The edge geometry is an especially important part of these knives. Each blade is ground by hand and sharpened on a water-cooled whetstone wheel. A Shinogi line on each side marks the transition from the blade face to the broad bevel, which tapers toward the cutting edge. The knives have 50/50 double-bevel geometry with no secondary micro-bevel. In our own testing, we were impressed by how readily the edge cut into ingredients. The rustic finish may catch your eye first, but it is the cutting performance that gives these knives their purpose.

Classic octagonal magnolia wood handles with water buffalo horn ferrules complete the simple, traditional appearance. Together with the dark forged blades, they give the set a quiet, understated presence.

For cooks who appreciate carbon steel, traditional forging, and tools with individual character, this set brings five expressions of the same craft to the cutting board. We hope you enjoy discovering not only how these knives look, but how they cut.

Shirou Kunimitsu Black Swordsmith 5Pcs Knife Set

SK-1 Wa Petty 140mm (5.5 Inch): A small general-purpose knife for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and preparing garnishes. Its narrow blade offers close control for detailed preparation and makes a useful companion to the larger knives.

SK-2 Wa Santoku 180mm (7 Inch): A versatile everyday knife for preparing vegetables, meat, and boneless fish. Its tall blade and rounded tip provide a practical shape for slicing and chopping.

SK-3 Nakiri 165mm (6.4 Inch): A dedicated vegetable knife with a tall, rectangular blade and a double-bevel edge. It is well suited to chopping, slicing, and mincing vegetables and fruit, giving vegetable preparation its own place in the set.

SK-5 Wa Gyuto 210mm (8.2 Inch): The main all-purpose chef’s knife in this set, suitable for preparing vegetables, fruit, meat, and boneless fish. Its length provides reach for larger ingredients, while the pointed tip is useful for more detailed work.

SK-7 Wa Sujihiki 270mm (10.6 Inch): A long, narrow slicing knife for trimming sinew and fat from meat and finely slicing meat or boneless fish. Its blade allows a long drawing cut from heel to tip, useful for carving roasts and preparing clean, even slices.

Also included: Tsubaki Oil & Rust Eraser, to support your carbon steel knife care routine.

Total individual prices (including Tsubaki Oil & Rust Eraser): US$1,229

2026 Holiday Special Set Price: US$1,000

Knife Model: Shirou Kunimitsu Black Swordsmith 5Pcs Knife Set (SK-1 Wa Petty 140mm, SK-2 Wa Santoku 180mm, SK-3 Nakiri 165mm, SK-5 Wa Gyuto 210mm, SK-7 Wa Sujihiki 270mm), with Tsubaki Oil & Rust Eraser

Blade Material: White Steel No.2 Core with Soft Iron Cladding

Blade Finish: Kurouchi (Black Forged Finish)

Rockwell Hardness (HRc): 60 to 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50, without a secondary micro-bevel

Handle Material: Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrule

Saya Included: No.

Dimensions & Weight

All five knives have 50/50 double-bevel edge geometry suitable for both right- and left-handed use.

These carbon steel knives can rust and discolor easily and require more attention than stainless steel knives. With careful use, regular sharpening, and proper care, we hope they become trusted companions in your kitchen.

• Hand-wash only. Do not put the knives in a dishwasher.
• Do not leave the knives soaking in water or in a wet condition.
• After use, wash the blade and handle carefully and dry thoroughly with a soft cloth. Apply a light coat of Tsubaki Oil to the blade and store in a dry place.
• The edges are extremely sharp. Handle and store the knives carefully, out of reach of children.
• Protect the fine edges from impacts and hard materials to avoid chipping or cracking.
• Do not cut bones, frozen foods, or hard shells such as lobster and crab.
• Re-sharpen with Japanese whetstones when needed, following the bevel guidance above.

A Note About Sharpening Shirou-Kunimitsu Knives

Please do not add a micro-bevel, as this can lead to micro-chipping of the fine cutting edge. To maintain the original flat bevel and bevel angle, place the whole bevel flat on the whetstone and apply finger pressure between the cutting edge and the Shinogi, the line formed by the bevel and the main blade face, during each sharpening stroke.

Use the same number of sharpening strokes on each side. Remove the wire edge with very light finger pressure, alternating between sides every few strokes until it is removed.