Essential Japanese Knife Set – Blue Steel Blades, Ebony Wood Handles (Santoku, Nakiri, Petty) Custom
Thoughtfully designed for cooks building a serious kitchen foundation, the Kasumi Japan 3-Piece Blue Steel Ebony Wood Starter Kit offers a versatile set of handcrafted Japanese-style knives—combining razor-sharp Blue Steel blades with sculpted ebony wood handles.
This essential trio covers a wide range of kitchen tasks, from precision vegetable slicing to fine detail work, all with a balance of beauty, comfort, and control.
A Streamlined Trio for Everyday Prep
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6.7-inch Santoku (Multipurpose Knife)
A nimble, well-balanced all-purpose knife for slicing, dicing, and chopping. Compact enough for control, strong enough for everyday prep. -
7-inch Nakiri (Vegetable Knife)
Designed for clean, straight-down vegetable cuts. The flat edge and squared tip make it easy to get uniform slices with no rocking motion required. -
5.5-inch Petty (Utility Knife)
Lightweight and precise, the Petty is ideal for trimming, peeling, cutting fruit, or handling herbs—perfect for the smaller, more delicate jobs.
Key Features
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Hand-Forged Blue Steel Blades
Each knife is crafted from traditional Japanese Blue Steel—renowned for its razor-sharp edge and superior retention. This high-carbon steel performs with unmatched precision, though it requires mindful care to prevent rust and maintain sharpness. -
Sculpted Ebony Wood Handles
Smooth, durable, and moisture-resistant. The dense ebony wood handles are hand-shaped for a natural grip, offering comfort and elegance with every use. -
Slim Blade Geometry (2mm Thickness)
Thin blades reduce drag and enhance cutting control—allowing for smooth, clean cuts with less effort. -
Essential Design, Daily Use
Whether you're just starting your culinary journey or upgrading your core tools, this starter kit is built to deliver reliable performance with timeless style.
Technical Specifications
| Knife Type | Blade Length | Handle Length | Blade Width | Blade Thickness | Weight | Best For |
|---|---|---|---|---|---|---|
| Santoku | 6.7 in | 5 in | 0.9 in | 2 mm | 154 g | General slicing, chopping, everyday prep |
| Nakiri | 7 in | 5 in | 0.9 in | 2 mm | 172 g | Push-cut vegetable prep, uniform slicing |
| Petty (Utility Knife) | 5.5 in | 4.5 in | 0.8 in | 2 mm | 109 g | Peeling, trimming, herbs, fine-detail work |
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! 🌟