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These versatile professional chef knives are suitable for professional chefs, culinary experts, and novice chefs. The full professional knives set Kiyomi consists of the following knives: ➡️ 5-inch Utility knife ➡️ 6-inch Boning knife ➡️ 7.5-inch Chef knife ➡️ 7.5-inch Bread knife ➡️ 7-inch Santoku knife ➡️ 8-inch Chef knife ➡️ 9.5-inch Chef knife Japanese knives are famous for their beautiful and detailed design, history as well as the cuts they produce. They are often considered an art of their own since most of them are handcrafted. Not without reason, Japanese knives are chosen by the world's best chefs. Their blades are typically thin and delicate, and prone to breaking if you don’t take care of them properly — not ideal for the clumsy chef. Yet, if you put a little bit more care into your knives, they will pay back in magnified joy and satisfaction from preparing your food. They allow for thin, precise cuts and beautiful presentation, the ones you’d find in a five-star sushi restaurant. The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion-fighting properties of SUS430 and SUS431 (same material used in aerospace equipment) stainless steel. With a Rockwell Hardness score of over 60, these blades will retain their sharpness for a long time before having to be sharpened. Why we love them Japanese knives' blades are thinner and sharper than the Western knives, this lends itself to the precision and detail of Japanese cooking. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease. It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel blades and also easier to sharpen. They are generally more versatile, as many are designed for general purpose usage. Super 67 Layers Damascus Steel Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade.  VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met. Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs. Unique ergonomic handle Unique shank shape design, comfortable, and ergonomic. The materials of the handle are mainly: imported resin, strictly selected color wood, textured wood, white shadow wood, solidified stable wood, decorated with double copper rings that will not rust. Product Details Knife name: Kiyomi (きよみ) Complete Set of 7 Damascus Steel KnivesMaterial: Damascus Steel with VG10 (Gold standard) coreHandle: Comfortable ergonomic wooden handleBlade type: Double-edgedOrigin: Japan Maintenance and Care We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new knife will be your faithful cooking partner for many years to come. Please do not put the knife in a dishwashing machine for cleaning. Please do not leave the knife in water or wet conditions for a long time. After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth. This knife is extremely sharp! Please use extreme care when handling and storing it. Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials.

HAND FORGED SERBIAN BUTCHER KNIFE  This Full Tang Handmade Forged Chef Knife is made of High Carbon Steel, HAMMER is one of the most durable hand-forged knives around. The handle is made of wood and steel, allowing for a deft and comfortable touch. This knife is forged and sharpened manually by workers that keep using their traditional methods for decades. Due to the quenching skill made by experienced workers and unique forming technology with different heating methods, The equilibrium between the rigidity and tenacity of this knife is guaranteed to make it very strong and durable.   Forged knives have higher carbon content. A carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. The hefty blade makes easy work out of chopping and cleaving meat and bone. The razor-sharp edge also makes slicing through everything very easy.    6.7 inch Handmade Full Tang Cleaver Knife Forged from High-carbon Clad Steel with a wooden handle.   Blade Length: 17 cm / 6.7 inch Width: 10 cm / 4 inch Weight: about 435g / 0.95 lbs Blade Thickness: 4mm / 0.16 inch Quenching Splash: 780 Degrees Tempering: 180 Degrees - 200 Degrees Material: Handmade Forged High-carbon Clad Steel Characteristics: Razor Sharp for easy bone cutting Handle: Full Tang integrated steel shank + wood + rivet fixing Hardness: HRC52±2 Blade material: High-carbon Clad Steel  Handle material: Wood  Taking Care Of Your Carbon Steel Knife:  Clean While You Cook One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel. Patina vs. Rust Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust. Keep Your Knife Honed Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier. Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year). If not used for a long time it is recommended to apply some oil and keep in a dry place for storage.

This Kaori - Special edition is a Limited Edition Knife based on our bestseller the Kaori - kiritsuke 8"  This special edition knife is Forged with 7 layers of high-quality US 440C steel and fitted with our traditional Octagonal Wooden Handle but this time we added some Carbon fiber on the corners for a truly unique look! Thanks to the clipped point you can use the tip of the blade and perform a series of ‘pull cuts', or ‘back slices’. This visually stunning blade is a high-performance instrument of exceptional effectiveness.  The geometry of the blade’s edge facilitates push-cuts as well as rocking cuts, making it an ideal choice for those chefs who prep large numbers of vegetables and switch up their style to avoid fatigue.  If you want a Limited Edition knife that has superior quality and is extremely unique, look no further – This is your new knife! Limited Edition 8 Inch Precision-forged blade with 7 Layer Composite Steel (US 440C) rated at 62±1 Rockwell hardness for unrivaled performance and incredible edge retention. Unique Multicolored Stabilized Wood Handle with Carbon Fibre Accents – Each Knife has a unique handle (colors cannot be chosen) Ruthlessly sharp scalpel-like Double Bevel edge is hand finished to a mirror polish within a staggering 16° degree angle Precisely tapered blade minimizes surface resistance for buttery smooth cut through. Dimensions: Cutting edge length: 201mm Total Length: 340mm Blade Thickness: 2.5mm Blade Width: 48mm Handle Length: 139mm Total Weight: 200g   440C Steel has the highest strength, hardness, and wear resistance of all the commonplace 440-series stainless alloys with high carbon content containing 1.2% Carbon, 18% Chromium, 1% Molybdenum, 1% Manganese, and 1% Silicon.  Our Limited Edition 8" Kiritsuke is fitted with the Octagonal Handle but has added Carbon Fibre Accents. Each "Hayami" handle is truly unique. It is made from Stabilized Wood, which is wood that has been impregnated with a chemical stabilizing solution. The purpose of stabilizing wood is to make it more durable and less prone to warping or cracking than natural, untreated wood. The Kiritsuke can be used to either "rock chop", "push cut" and "pull cutting". Kiritsuke knives are generally available in a variety of different styles, but we have forged ours with a "clipped point" as the thinner tip helps with delicate works