67-Layer VG10 Damascus Kitchen Knife Set for Every Task

Layered steel built around a VG10 core

67 layers, one steady edge

Each blade has 67 layers of Damascus steel wrapped around a VG10 core. The core is what holds the cutting edge through daily chopping, and the layered cladding gives the rippled pattern you see on every blade. The bolster is polished steel, so the handle and blade meet with a clean, finished line.

Ten blades, no guesswork

Chef, santoku, cleaver, paring, utility, boning, slicing, steak, and salmon knives, plus a wood strip for the wall. Nothing in the set doubles up, so each prep job has a blade made for it. If you are building a set from scratch, the chef knife sets range shows the other options.

The set in numbers

• 67Layers of Damascus steel cladding
• 10Knives in one matched set
• 8 inchChef knife blade length

Ten knives, each with one job

• Gyuto chef knife×1

  The main blade for vegetables, herbs, and general prep.

• Santoku knife×1

  Short, wide blade for chopping and dicing.

• Cleaver×1

  For bones and tougher cuts.

• Paring knife×1

  Small blade for peeling and detail work.

• Utility knife×1

  Mid-size blade for everyday cutting.

• Boning knife×1

  Works around joints and along bones.

• Steak, slicing, and salmon knives×3

  Carving, steak service, and fillet work.

• Wooden magnetic knife strip×1

  Wall mount that keeps the blades at eye level.

Mismatched blades, one proper rack

The drawer of mismatched blades

Steak night used to mean sawing through the meat with whatever blade was closest. The chef knife was too big for small jobs, the paring knife was too small for a roast, and the rest sat in a drawer where they dulled faster than they got used. Every cut took more effort than it should.

A full rack, a clear counter

A complete set changes the routine. The chef knife takes the vegetables, the boning knife works around joints, and the steak knife handles the cooked meat. The magnetic wood rack holds all ten at eye level, so the right blade is the first one you reach for.

What to expect as you cook with the set

1. First use
   Sharp from the box

   Each blade cuts through soft produce and raw meat with a clean pass. Start with the chef knife and the paring knife to get a feel for the balance.

2. Week 1
   Matching blades for each task

   You begin reaching for the right knife without thinking, since the rack keeps every blade visible and in reach during prep.

3. Week 4
   Clean counters, faster prep

   Prep feels more organized because each blade has a defined job. Drying each knife after use keeps the finish looking good.

4. 90 days
   A knife set you trust

   Regular honing and proper storage keep the edges in shape. Periodic professional sharpening extends the life of the blades.

Keep the edge and the handles looking new

• Hand wash only

  Warm water and mild soap. Skip the dishwasher.

• Dry right away

  Dry each blade fully before it goes back on the magnetic strip.

• Thaw before cutting

  Frozen food and hard bones stress the edge. Use the cleaver for bones.

• Store on the strip

  The wall strip keeps the edges clear of drawer knocks.

• Hone regularly

  Regular honing keeps the edge in shape between professional sharpenings.

Full-size blades for real prep work

• 4 inchParing knife
• 5 inchUtility knife
• 6 inchBoning knife
• 7 inchSantoku knife