Knife covers

Hey guys,

I've seen quite a few pictures that have knives with a wooden/leather cover. What are these called? I've not been able to find any online in the UK, maybe I'm trying the wrong search terms. If anyone could link, that'd be great

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brian_martin2001

The knife or the knife cover?

pd3ski_278514

It's called a saya. They're used for transport mostly. Long term storage can cause carbon or some 'stainless' blades to rust because wood absorbs humidity but this can be mitigated by putting some camellia oil in the slot. There are a couple of good vendors in the UK ... https://cuttingedgeknives.co.uk/#denka-no-hoto ... http://www.japaneseknifecompany.com/

Rob_Ransome_176184

Cover, sorry should've been more specific

Rob_Ransome_176184

perfect thanks! I'm using Miyabi 5000 MCD and Kai Shun Premier knives so rust shouldn't be an issue?

torridice_498271

It's stain "less", not stain-free. But you get a lot more leeway than if it was carbon steel. Most likely you'll be fine, nothing wrong with taking care of the steel though.

pd3ski_278514

If you use them pretty regularly you should be fine with that. When I was switching over to more high end j-knives I put some of my old Mac knives in a cedar block that I made and after about six months sitting there with no usage the blades were covered with an orange haze. I wouldn't have guessed that would've happened to that metal but there it was .. an insult to my knifenerdness! Just like torridice says, "stain 'less' not stain 'free'. There are two kinds of saya, one that friction fits and the other that has a pin to keep the saya from slipping off. Saya pins are the quintessential 'lost' item ;-)

I saw your other post looking for a suji ... did you get that Kurosaki!? I've heard good things about those!

Rob_Ransome_176184

I didn't, currently have the miyabi 5000 in 210mm so I'm not looking along that sort of line currently. I'd love to get a great naikiri and I've seen some really attractive 'trophy' knives recently.

In terms of function, I'm catered for right now. I think the durability of German knives, which I use frequently, is being under appreciated. Those guys are great work horses