Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel

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Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
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About this itemAll characteristics
TypeKitchen & Dining > Cutlery > Knife Sets
Cutting coreAUS10 Japanese steel
Outer layers2 layers of 430 steel
HardnessUp to 60 HRC
Blade finishHand-hammered dimples
Handle materialNatural African mkuruti wood, octagonal
Color: Santoku knife
From the seller

Five graduated Japanese knives, from a slim fillet blade to a heavy cleaver, cover fish, meat, vegetables and fruit in one set. The AUS-10 core sits between two layers of 430 steel and is rated up to 60 HRC, so the edge stays sharp through daily prep. Hammered blades and octagonal mkuruti wood handles finish...

Read the full description

Description

Five graduated Japanese knives, from a slim fillet blade to a heavy cleaver, cover fish, meat, vegetables and fruit in one set. The AUS-10 core sits between two layers of 430 steel and is rated up to 60 HRC, so the edge stays sharp through daily prep. Hammered blades and octagonal mkuruti wood handles finish the look.

Hand-hammered AUS10 Japanese chef knife set with a sharp, long-lasting edge in a striking wood-handled design

Solves
  • dull blades that slow prep
  • food sticking to blades during cutting
  • need for one set covering fish, meat, vegetables and fruit
  • blade damage in storage

Sharp Prep, Every Single Day

Tired of dull blades tearing through dinner prep? Move from struggling with the wrong knife to a graduated five-piece set built for fish, meat and vegetables.

A Hard Core Wrapped in Protective Steel

Hand-hammered dimpled blades with wood handles across a grey backdrop

Hard core, protected steel

The AUS-10 cutting core is protected by two layers of 430 steel and rated up to 60 HRC. The core does the cutting while the stainless outer layers take the knocks. Keep it sharp with regular honing on a set you already own.

Overview of five-knife set with black sheaths and wood handles

Five knives, every task

The blades run from 125mm up to 225mm, so each cut has a knife sized for it. Fish filleting, meat breakdown, vegetable prep and fruit each get a dedicated blade. The black sheaths keep every edge covered when the set goes back in the drawer.

Octagonal mkuruti wood handle on a hammered knife in a styled kitchen

Octagonal wood handles

Natural African mkuruti wood gives each knife warm grain and an octagonal shape. The handles run from 115mm to 145mm, so short and long blades both balance in the hand. Dry them right after each wash to keep the wood in good shape.

The Numbers Behind Every Blade

  • 60 HRCRated hardness, up to this level
  • 5Graduated knives in one set
  • 2Layers of 430 steel around the AUS-10 core
  • 225mmLongest blade, against 125mm for the smallest

The Right Blade for Every Cut

  1. 1
    Fish filleting

    Use the slimmest blade with a slow pull stroke. Keep the edge angled and the fillet supported flat on the board.

  2. 2
    Meat cutting

    Reach for the heaviest blade for bones and thick cuts, and let the weight of the knife do the work.

  3. 3
    Vegetable prep

    Use the santoku-style blade with a rocking motion for onions, herbs and peppers.

  4. 4
    Fruit and small jobs

    The smallest blade handles fruit and quick trims, where a neat edge matters most.

Five Knives, One Task for Each

  • Graduated Japanese knives×5

    Blade lengths from 125mm to 225mm

  • Black protective blade sheaths

    Keep each blade covered in the drawer or on the counter

From Dull Drawer to Clean Cuts

Hand slicing fish on a cutting board beside a ripe avocado

The dull knife drawer

Most home kitchens run on one knife that has been sharpened too many times, plus a few mismatched blades from the back of a drawer. A dull edge tears a tomato instead of slicing it and drags across salmon, smearing juice over the board. Prep takes twice as long, and dinner starts to feel like a chore before the pan is even hot.

One set, every cut

Five graduated blades cover the jobs that used to fight each other. The smallest handles fruit and quick trims, the middle blades take vegetables and fish, and the heaviest one breaks down meat and bone. Each knife has its own black sheath, so the set moves from drawer to counter without blades knocking together. The octagonal mkuruti wood handles sit comfortably in the hand, whichever blade you pick up.

Simple Care for Long-Lasting Edges

  • Hand wash only

    Warm water and a soft cloth. Dry each knife straight away.

  • Skip the dishwasher

    Heat and detergent dull the edge and dry out the mkuruti wood.

  • Cut on wood or plastic

    Glass and stone boards chip fine edges quickly.

  • Store in sheaths

    Keep each blade in its black sheath or on a magnetic rack.

Chef Knife SetsKnife SetsChef KnivesHigh Quality Chef KnivesCheese Knife SetsDamascus Chef KnivesJapanese Kitchen Knives and Boning KnivesCutlery Sets

Characteristics

Main
TypeKitchen & Dining > Cutlery > Knife Sets
Color10 options
Details
Cutting coreAUS10 Japanese steel
Outer layers2 layers of 430 steel
HardnessUp to 60 HRC
Blade finishHand-hammered dimples
Handle materialNatural African mkuruti wood, octagonal
Blade length125mm to 225mm
Handle length115mm to 145mm
Blade width31mm to 52mm
Thickness2.5mm to 3mm
Net weight110g to 250g per knife
SheathsBlack protective blade sheath

Reviews

Questions and answers

Does the hammered blade trap food or bacteria, and is it easy to clean?
w
Wanelo · seller

The dimples are shallow and sit on the blade face, so a rinse and a quick wipe clear them. Wash each knife by hand in warm water and dry it straight away, since any moisture left in the hollows will sit there. Hand washing keeps the finish clean and the wood handles in good shape.

Do I really need all five knives, or can I start with two or three?
w
Wanelo · seller

Start with the knives you use most. A small blade handles fruit and trims, a middle blade covers vegetables, and the longer blades take fish and meat. Buying the same range one knife at a time takes longer and usually leaves a gap in the drawer. One set covers each task for a single purchase, so you stop reaching for the wrong blade.

How do I keep the AUS-10 edge sharp and protect the wood handles?
w
Wanelo · seller

Hone the edge regularly on a whetstone or sharpener, and keep the knives off glass and stone boards, which chip fine edges. Hand wash and dry each knife right away so the mkuruti wood stays stable. Store each blade in its black sheath or on a magnetic rack.

Is this set suitable for filleting fish as well as cutting meat?
w
Wanelo · seller

Yes. The slimmest blade is the one for fillets. Use a slow pull stroke and keep the fish supported flat on the board. The heaviest blade takes over for bone and thick meat cuts, so the same set handles salmon on a weeknight and a Sunday roast.

Is it a good gift for a professional chef?
w
Wanelo · seller

It is a practical gift for someone who cooks every day. A graduated set gives a chef every size in one box, and the black sheaths mean the knives are ready to use as soon as they are unwrapped. It suits a chef who already owns a few blades and wants a matched set.

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Japanese Chef Knife Set 5-Piece AUS-10 Hammered Steel
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