3-Piece VG-10 Ebony Wood Handle Knife Set
Designed for home cooks who take their tools seriously, the Kasumi Japan 3‑piece Japanese kitchen knife set blends traditional craftsmanship with modern simplicity. Each knife is shaped for balance, control, and effortless performance—refined enough for precise prep, sturdy enough for daily use.
With razor‑sharp VG10 blades and handcrafted ebony wood handles, this set offers the clean cuts, longevity, and elegance you expect from Japanese steel, with the comfort and grip that make it feel at home in any kitchen.
A curated trio for everyday cooking:
- 8.4‑inch Bunka – Your all‑purpose chef’s knife for slicing, chopping, and dicing
- 7‑inch Nakiri – Designed for ultra‑clean vegetable cuts and straight‑down precision
- 7.2‑inch Bunka – Compact and agile, ideal for fine work like trimming, peeling, and detailed prep
Balanced and beautiful, the Kasumi Japan set is a go‑to choice for those seeking the best kitchen knife set that performs with purpose—and looks as good as it feels.
Features
- Made in Japan using traditional Japanese forging techniques.
- Premium VG‑10 Steel Blades: Each knife is crafted from VG‑10 stainless steel, known for exceptional sharpness and durability. Heat‑treated at 538–593°C for improved edge retention and corrosion resistance. Holds a razor-sharp edge for up to 6 months without sharpening.
- Ergonomic Ebony Wood Handle: Handcrafted ebony wood handle provides a secure grip, moisture resistance, and reduces wrist strain for effortless slicing.
- Razor‑Sharp Blades for Precision Cutting: 2mm thick blades glide smoothly through meats, vegetables, and delicate herbs—perfect for both beginners and pros.
-
Designed for Home Cooks: Tailored for home use, offering the perfect balance of sharpness, durability, and ease of maintenance.
Specifications
| Knife Type | Blade Length | Handle Length | Blade Width | Blade Thickness | Best For |
|---|---|---|---|---|---|
| Bunka (Chef’s Knife) | 8.4 in | 5 in | 0.9 in | 2 mm | Chopping, slicing, dicing meats/vegetables |
| Nakiri (Vegetable Knife) | 7 in | 5 in | 0.9 in | 2 mm | Precise vegetable cuts |
| Bunka (Utility Knife) | 7.2 in | 5 in | 0.9 in | 2 mm | Peeling, trimming, detailed tasks |
Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:
🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.
Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).
Avoid cutting frozen or overly hard items that can damage the blade.
🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.
Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.
💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.
Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.
🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.
Professional sharpening is recommended 1–2 times per year, depending on usage.
Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.
⚠️ Safety Precautions:
Always handle knives carefully and attentively.
Keep knives out of reach of children.
Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟