Complete 5-Piece Knife Set - Damascus VG10 Ebony Wood Handle
Elevate your cooking experience with our 5-Piece Japanese Damascus Chef Knife Set, designed for chefs and home cooks who demand precision, durability, and style.
🥇What’s Inside
- Gyuto (8.3"/ 210mm): The Japanese chef's knife. Its long, slightly curved blade is designed for versatile tasks like slicing, dicing, and carving meats, fish, and large vegetables.
- Nakiri (7.1 in / 180mm): A specialized vegetable knife. It features a flat, rectangular blade designed for clean, vertical chopping of vegetables, herbs, and leafy greens
- Petty (6 in / 155 mm): A small utility knife (paring knife). It is designed for delicate tasks, including peeling fruits, trimming, making garnishes, and intricate prep work.
- Santoku (7.1 in / 180mm): The "three virtues" knife (meat, fish, vegetables). It is a versatile, multipurpose workhorse with a flatter edge, ideal for vertical chopping, slicing, and dicing.
- Bunka (7.5 in / 190mm): A general-purpose knife similar to the Santoku, but with a distinct reverse tanto (angled) tip. It excels at precise, detailed work, fine cuts, and, due to its tip, is better for piercing
Each blade is hand-forged in Japan with a damascus steel renowned, patterned metal created by forge-welding multiple layers of different steel alloys (typically high-carbon and nickel-based) together, then folding, twisting, and etching them to reveal unique, flowing designs.
Premium Ebony wood handles ensure the perfect grip and timeless elegance.
⚙️Specifications
- Blade Material: Damascus Steel
- Blade Hardness: 63- 64 HRC
- Blade Thickness: ~2.0 mm
- Handle: Ebony Wood (~135mm)
- Origin: Japan
No-Hassle Care
- No oiling or complicated care required
- Wipe dry after rinsing — that's it
- Acidic foods? No problem, thanks to stainless VG-10 cladding
Legendary Japanese sharpness, zero maintenance headaches.
Included Free
- 🚚 Free Shipping
- 🔄 30-Day Returns
- 🛡️ 1-Year Warranty
Blade Material: Damascus Steel
Blade Hardness: 63-64 HRC
Blade Lenght: Gyuto (8.3"/ 210mm)| Nakiri (7.1 in / 180mm)|Petty (6 in / 155 mm)|Santoku (7.1 in / 180mm)|Bunka (7.5 in / 190mm)
Blade Thickness: ~2.0 mm
Handle: Ebony Wood (~135mm)
Origin: Japan
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! 🌟