3 Knives Set: Japanese 関 Kitchen Knife Type C

Chef Knife:

• Handle: 304 Stainless Steel
• Handle (Ring Part): None
• Blade: Double Edged
• Blade Steel: Damascus Steel
• Base Metal: AUS10
• Hardness (HRC): 62
• Blade Length: 21cm (8.3 inch)
• Origin: Seki, Japan

Santoku Knife:

• Handle: 304 Stainless Steel
• Handle (Ring Part): None
• Blade : Double Edged
• Blade Steel: Damascus Steel
• Base Metal: AUS10
• Hardness (HRC): 62
• Blade Length: 17cm (6.7 inch)
• Origin: Seki, Japan

Petty Utility Knife:

• Handle: 304 Stainless Steel
• Handle (Ring Part): None
• Blade: Double Edged
• Blade Steel: Damascus Steel
• Base Metal: AUS10
• Hardness (HRC): 61
• Blade Length: 15cm (5.9 inch)
• Origin: Seki, Japan

This knife has been made by craftsmen in Seki, the largest producer of swords and cutlery in Japan for 700 years, who put their heart and soul into each knife.

AUS is a steel material to which vanadium and molybdenum are added to improve hardness, toughness and wear resistance. This steel is used for family use as well as for professional chefs. AUS 10 is particularly hard and expensive.

Japanese Chef knife is also known as an all-purpose knife because it can cut meat, fish, vegetables and any other material. It is very useful to have one for both professional and home use.

Santoku knife is a family cooking knife with a wider blade and shorter blade length than the Gyuto (Chef knife). It is also called an all-purpose knife because it can cut meat, fish, vegetables and any other material. It is very convenient to have this knife for both professional and home use.

This knife is a very flexible knife. It is suitable for fine work such as peeling, cutting and decorating vegetables and fruit. It is very useful to have one for both professional and home use.

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• Many of our knives are thinly ground to improve their sharpness, so they tend to chip easily. Therefore, please avoid using the dishwasher or using brute force.
• Depending on the storage method, there is a risk of rust or the wooden handle breaking, so please be sure to dry the knife gently with a dry towel after washing it by hand.
• This knife is very easy to cut, so please perform maintenance such as polishing the blade regularly.
• When cutting frozen foods with a knife, be careful as this is not the intended use of the knife. If you use a knife on food that has not been completely defrosted, the knife may break.

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