6-Piece Damascus Steel Kitchen Knife Set, Sharp V-Edge

Damascus blades built around a sharp V-edge

67-layer Damascus blades

Sixty-seven layers of Damascus stainless steel make up each blade, and the rippled pattern is visible on every knife in the set. The steel is heat treated, so the edge holds its shape through regular prep. Compare it with other damascus chef knives and the layering is what sets this one apart.

V-sharpened edge at 8 degrees

Each blade is ground with an 8 degree oblique edge and a V-sharpened profile. The geometry slides through tomato skin and soft herbs without tearing them. You feel the difference on the first cut, and it stays with the knife through weeknight dinners.

Resin and wood handles

Octagonal handles in turquoise resin or amber burl wood sit between brass ferrule rings and black horn caps. The weight is balanced between handle and blade, so the knife feels steady in the hand. Wash them by hand and dry them right away to keep the finish bright.

The set in four numbers

• 67layers of Damascus steel
• 8degree oblique blade geometry
• 6knives in one set
• 0.5mmtolerance deviation

Match each knife to its task

1. 1
   Start with the chef knife

   Use the 8.5 inch chef knife for onions, cabbage and general chopping. Keep the cut short and let the blade do the work.

2. 2
   Move vegetables to the santoku

   The 7 inch santoku takes over for carrots, peppers and herbs. Slice with a smooth forward motion.

3. 3
   Slice tomatoes with the kiritsuke

   The 8 inch kiritsuke gives a straight, clean cut through ripe tomatoes and soft produce.

4. 4
   Save the boning knife for meat

   Trim fat and work along bone with the 5.5 inch boning knife. Cut on a wood or plastic board.

5. 5
   Wash and dry after each use

   Hand wash with mild soap, rinse, and dry at once before returning each knife to its slot.

Six knives, one tool for every task

• 8.5 inch chef knife×1

  Blade 213mm for heavy chopping and general prep

• 8 inch kiritsuke knife×1

  Blade 205mm for straight, precise slicing

• 7 inch santoku knife×1

  Blade 174mm for vegetables and herbs

• 5.5 inch boning knife×1

  Blade 139mm for meat and bone work

• 5 inch santoku knife×1

  Blade 122mm for smaller produce

• 5 inch kiritsuke knife×1

  Blade 119mm for fine slicing

From one dull knife to the right blade for each task

The knife that never fits the job

A dull chef knife is fine for onions until it meets a tomato, then it crushes instead of slicing. Herbs bruise, meat drags, and every chop takes more pressure than it should. Most cooks put up with it because replacing the whole kitchen feels like too much work.

Built for every cut

Six purpose-matched blades change the rhythm of prep. The 8.5 inch chef knife handles the heavy chopping, the santoku takes vegetables, and the boning knife works along the bone. If you only own one chef knife, this set fills the gaps around it.

A set worth keeping out

The rippled Damascus blades and turquoise and amber handles look at home on a counter or a magnetic strip. Prep gets quicker, and the set sits there like something you chose on purpose. It is also a gift that a home cook will actually use.

Keep the finish and handles looking new

• Hand wash

  Use mild soap and warm water. Skip the dishwasher.

• Dry at once

  Dry each knife right away so the handles and steel stay clean.

• Cut on wood or plastic

  Glass and stone chip the V-shaped edge quickly.

• Use the right blade

  Keep the boning knife for bone work to protect the chef knife edge.

Know each blade length before it arrives

• 365mmChef knife, total length
• 356mmKiritsuke knife (8 inch), total length
• 328mmSantoku knife (7 inch), total length
• 262mmBoning knife (5.5 inch), total length

The 8.5 inch chef knife is 365mm end to end, longer than a standard 30cm ruler.