For the 2026 Holiday Shopping Season, JCK has prepared special knife sets for yourself or as a meaningful gift for someone special.

Shirou Kunimitsu Blue Swordsmith 4Pcs Knife Set

Blue Steel No.2 Natural Beauty Series: SKB-1 Wa Petty 140mm, SKB-2 Wa Santoku 180mm, SKB-3 Nakiri 165mm, and SKB-5 Wa Gyuto 210mm. Each knife comes with a magnolia wood Saya. Tsubaki Oil & Rust Eraser are also included.

Natural beauty. Traditional simplicity. Four hand-forged kitchen knives from 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 practical knives for everyday cooking.

After introducing their White Steel No.2 Kurouchi knives, we worked closely with Shirou-Kunimitsu to create another expression of their craft. The aim was not to add decoration, but to make simple, functional knives while preserving what we value in their work: sharpness, cutting performance, and the spirit of WABI-SABI.

The result is the Blue Steel No.2 Natural Beauty Series. In place of the dark Kurouchi surface, these blades have a hand-polished finish that gives them a different presence while retaining their traditional, handmade character. The inscription 刀匠四郎國光 identifies the swordsmith behind the work. For us, this simple combination of polished steel, the maker’s inscription, and a traditional wooden handle has an appeal of its own.

WABI-SABI (侘寂), the Japanese appreciation of beauty in simplicity, imperfection, and the passage of time, remains part of this series. We appreciate the individuality of handwork and the care devoted to making a useful cutting tool. Shirou-Kunimitsu has given these knives a different finish without losing the honest character of its craft.

Each blade has a Blue Steel No.2 high-carbon steel core clad in soft iron, with a specified hardness of HRc 62. These are not stainless steel knives: both the core and soft iron cladding require prompt washing and thorough drying to help prevent rust. They are intended for cooks who appreciate carbon steel and are willing to give it the care it needs.

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 and how naturally the broad bevels guided sharpening on a whetstone.

Classic Octagonal magnolia wood handles with water buffalo horn ferrules complete the traditional design. Their simple appearance complements the hand-polished blades, keeping the focus on the shape, the steel, and the maker’s work.

For this four-piece set, we selected a Wa Petty, Wa Santoku, Nakiri, and 210mm Wa Gyuto. The Petty handles smaller, detailed preparation; the Nakiri is dedicated to vegetables; and the Santoku and Gyuto offer two different all-purpose blade shapes to suit the ingredients and the way you like to cook.

Each of the four knives comes with its own magnolia wood Saya, a traditional wooden sheath that covers the blade when it is not in use. The natural wood complements the simple handles and hand-polished blades, bringing the same understated character to the set when the knives are put away. Please ensure each blade is clean and completely dry before placing it in its Saya.

We hope this set gives you the opportunity to experience another side of Shirou-Kunimitsu: the same serious commitment to the cutting edge, expressed through the natural beauty of hand-polished steel.

The Four Knives in This Set

SKB-1 Wa Petty 140mm (5.5 Inch) US$230: A small general-purpose knife for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and preparing garnishes. Its narrow blade is useful for precise cuts and smaller ingredients. A magnolia wood Saya is included with this knife in the set.

SKB-2 Wa Santoku 180mm (7 Inch) US$300: A versatile everyday knife for vegetables, meat, and boneless fish. Its tall blade and rounded tip offer a practical shape for slicing and chopping. A magnolia wood Saya is included with this knife in the set.

SKB-3 Nakiri 165mm (6.4 Inch) US$300: A traditional double-bevel vegetable knife with a tall, rectangular blade for chopping, slicing, and mincing vegetables and fruit. A magnolia wood Saya is included with this knife in the set.

SKB-5 Wa Gyuto 210mm (8.2 Inch) US$350: An all-purpose chef’s knife for vegetables, fruit, meat, and boneless fish. Its pointed tip allows detailed preparation, while its length provides reach for larger ingredients. A magnolia wood Saya is included with this knife in the set.

The individual knife prices shown above do not include the magnolia wood Sayas.

Also included: four magnolia wood Sayas, Tsubaki Oil 100ml (US$11) & Rust Eraser (US$8).

Total of individual knife prices, Tsubaki Oil & Rust Eraser, including the four Sayas: US$1,275.

2026 Holiday Special Set Price: US$1,000

Knife Model: Shirou Kunimitsu Blue Swordsmith 4Pcs Knife Set (SKB-1 Wa Petty 140mm, SKB-2 Wa Santoku 180mm, SKB-3 Nakiri 165mm, SKB-5 Wa Gyuto 210mm), with a magnolia wood Saya for each knife, Tsubaki Oil & Rust Eraser

Series: Blue Steel No.2 Natural Beauty

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

Blade Finish: Hand-Polished (Migaki)

Rockwell Hardness (HRc): 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: Yes. Four magnolia wood Sayas, one for each knife.

Dimensions & Weight

All four 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.

• 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.
• Always ensure the blade is completely dry before placing it in its wooden Saya.
• 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.