Damascus Chef Knife Set 6-Piece with Resin Handles

A V-edge built to cut without dragging

A V-edge that cuts without dragging

Each blade is ground to an 8 degree oblique V-sharpened edge over a 2mm body. That angle lets the knife slice soft tomatoes and herbs without crushing them, which is the difference you feel on the third cut of a long prep session.

Balanced in the hand

The octagonal handles are built from stabilized wood and turquoise resin, with black horn end caps. The grip stays secure from the 81g boning knife up to the 175g chef knife, so each piece sits steady at its own weight.

Six knives, one matched set

Chef, kiritsuke, santoku and boning cuts are all here, with two 5 inch knives for small work. Nothing is left to improvise with, so the drawer stays tidy and every prep task has its own knife. Pair it with a knife sets storage plan and the counter looks as good as it cuts.

The set, measured

• 67claimed Damascus layers
• 6piece matched set
• 8°oblique V-edge angle
• 2mmblade thickness

From weeknight prep to dinner for twelve

1. 1
   Start with the 8.5 inch chef knife

   Use it for onions, peppers and herbs with a rocking motion. Keep the blade flat on the board for even slices.

2. 2
   Reach for the santoku on vegetables and fish

   The 7 inch and 5 inch santoku blades handle cabbage, fish and soft produce. Let the edge pass through in one smooth stroke instead of sawing.

3. 3
   Use the boning knife for trimming

   The 5.5 inch boning knife works around joints and trims fat. At 81g it stays light through a long session at the board.

4. 4
   Wash, dry and store right away

   Hand wash with mild soap, rinse, and dry each knife before it goes back in the block or on a knife storage solutions strip. Standing water is what dulls the finish over time.

Every cut in your kitchen, covered

• 8.5 inch chef knife×1

  Main prep knife for dicing, mincing and daily cutting

• 8 inch kiritsuke knife×1

  Straight, precise slicing through produce and fish

• 7 inch santoku knife×1

  All-rounder for vegetables, fish and meat

• 5.5 inch boning knife×1

  Trims meat and works around joints

• 5 inch santoku knife×1

  Small-scale prep and fruit

• 5 inch kiritsuke knife×1

  Detail work and herbs

Turquoise resin and stabilized wood, shaped to fit

• Turquoise resin

  Color and grip on the octagonal handle

• Stabilized wood

  Structural body with a warm golden burl grain

• Black horn end cap

  Finishes the back of each handle

• 67-layer Damascus steelHero

  Rippled blade body with a razor-sharp V-edge

Simple care that protects the edge

• Hand wash only

  Skip the dishwasher. Heat and detergent dull the edge and wear the resin and wood finish.

• Dry right away

  Standing water stains the steel and can swell stabilized wood.

• Cut on wood or soft plastic

  Hard surfaces chip a fine V-edge faster than any other board. A wood cutting boards set is the easy pairing.

• Store in a block or on a strip

  Keeps the edges clear of each other and the handles dry between uses.

Why this set, not a single knife