Damascus Chef Knife Set 9 Pieces for Every Kitchen Task

Damascus steel built for a clean, sharp edge

Damascus blades with a V-sharp 8° edge

The V-sharpened edge is ground at an 8-degree oblique angle, which gives the blade a clean, controlled cut through fruit, vegetables and meat. Rippled Damascus steel gives each blade its pattern and a glossy finish. Pair the chef knife with a damascus chef knives collection if you want to add a single blade later.

Nine shapes, one matched set

Chef, bread, santoku, kiritsuke, nakiri, boning, utility and fruit knives cover the main prep tasks in one coordinated set. The blades step down from an 8 inch kiritsuke to a 3.5 inch fruit knife, so each shape has its own size and its own job.

Burl-wood and resin handles

Stabilized burl-wood and teal resin handles have a hexagonal shape and a gold medallion inlay. A blue spacer ring sits between each blade and handle. The grip is well balanced, which keeps the knife steady during long prep sessions.

Nine pieces, one complete matched set

• 9pieces in one set
• 8°oblique V-edge grind
• 0.5mmdimensional tolerance
• 197mmfull-size chef blade length

Ready to cut in a few minutes

1. 1
   Wash and dry each knife

   Wash by hand with mild soap, then dry each blade right away so water does not sit on the steel or the wood.

2. 2
   Test the edge on a soft tomato

   Use a light, steady stroke. A sharp V-edge should slice the skin without dragging or tearing the flesh.

3. 3
   Match the knife to the task

   Reach for the santoku or nakiri for vegetables, the bread knife for loaves, and the boning knife for joints.

4. 4
   Store the set with edges protected

   Keep the blades in a block, sheath or drawer insert so the edges do not knock against other metal.

Nine knives, each shaped for one job

• 8 in chef knife×1

  197mm blade, all-purpose cutting

• 8 in bread knife×1

  193mm blade for loaves and cakes

• 7.5 in santoku knife×1

  177mm blade for vegetables and meat

• 8 in kiritsuke knife×1

  206mm blade for precise slicing

• 7 in kiritsuke knife×1

  170mm blade for compact precision work

• 7 in nakiri knife×1

  175mm blade for vegetables

• 6 in boning knife×1

  137mm blade for joints and trimming

• 5 in utility knife×1

  129mm blade for everyday small tasks

One drawer of mismatched blades, one matched set

The drawer that never works

Dull knives tear tomato skins and crush herbs instead of slicing them. Every prep session starts with digging through a drawer for the right blade, and the right blade is usually the one you cannot find.

One set, every job

The set covers chef, bread, santoku, kiritsuke, nakiri, boning, utility and fruit knives. Each shape has a clear job, so onions go to the santoku, loaves go to the bread knife, and joints go to the boning knife. If you want the blades stored within easy reach, a knife storage solutions block keeps the set together on the counter.

Sharp from the first cut

Each blade has a V-sharpened edge ground at an 8-degree oblique angle, and the set is heat treated. The stated dimensional tolerance is 0.5mm, so the chef knife you pull out on Tuesday feels the same as the fruit knife you use on Saturday.

Keep the handles and edges in good shape

• Hand wash

  Mild soap and warm water, one knife at a time.

• Dry right away

  Wipe each blade and handle before putting it away.

• Skip the dishwasher

  Heat and detergent wear the resin and burl wood over time.

• Use soft boards

  Wood, bamboo or soft plastic protects the V-sharp edge.

Balanced in the hand, sized for real prep

• 197mmChef blade length
• 335mmChef total length
• 44mmChef width
• 128mmHandle length (large knives)

The 8 inch chef knife is longer than a standard 30 cm ruler.

Why one matched set beats a drawer of spares