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Six knives covering the jobs a home kitchen actually throws at you: a chef's knife for the bulk of the chopping, a santoku for vegetables, a bread knife, a carving knife, a utility knife and a paring knife for the fiddly work.
The blades are Damascus-pattern steel — layered and folded, then acid-etched so the layers show as the wave pattern down the blade. The practical benefit is a hard core that takes and holds a fine edge, wrapped in softer layers that stop it chipping. A knife that stays sharp for months is a genuinely different tool from one that needs a steel every time you cook.
What's in the set
- Chef's knife for general chopping and slicing
- Santoku for vegetables and fine dicing
- Serrated bread knife
- Carving knife for roasts
- Utility knife for smaller jobs
- Paring knife for peeling and detail work
Care
Wash by hand and dry immediately. Dishwasher detergent is abrasive and will dull the edge and mark the pattern. Store in a block or on a magnetic rail rather than loose in a drawer, where blades knock together and chip.
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