Elegance and Functionality for Your Kitchen
The Classic Series Japanese knives combine the essential elegance of traditional blades with a modern, compact block design.
Complete your kitchen with high-quality professional knives and the practicality of a natural bamboo knife block. Elegant and space-saving, the block features flexible bristles that are removable in one piece and easy to clean—ensuring optimal hygiene and versatility.
The knives feature magnolia wood handles and blades made of AISI 420JS stainless steel with a hardness of HRC 54/56. (Dishwasher use is not recommended).
The knife block is designed with plastic pins in the insertion slots, making it easy to insert and position blades at any angle.
The set includes:
Japanese Santoku Knife – 17.5 cm blade
Japanese Chef’s Knife – 18.5 cm blade
Japanese Nakiri Knife for vegetables – 17 cm blade
Block dimensions:
Height: 23 cm – Width and Depth: 10 x 10 cm
FAQs
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.