Chef's Knife | Precise cutting edge, Japanese style

Chef's Knife | Damascus-style Pattern Blades

The stainless steel blades with Damascus-style patternsoffer a distinctive aesthetic and efficient cutting edge on all types of food. The collection covers all culinary tasks: Paring Knife 3.5"(peeling), Utility(versatile), Little Sande 5"(compact Santoku), Boning 6"(boning), Cleaver(chopping), Big Sande 8"(large Santoku), Meat Cleaver(thick meats), Bread Knife 8"(serrated blade), Cutting 7"(versatile Japanese), and Chef's Knife 8"(all preparations).

Colored wood handle (red and black) for a comfortable grip and distinctive design

The red and black colored wood handleoffers a comfortable and balanced grip, even during prolonged use. Its distinctive design adds an elegant touch to your kitchen.

Boning Knife: thin, flexible blade for precise boning of meat and poultry

The Boning Knife 6"is designed for boning meat, poultry, and fish. Its thin, slightly flexible blade follows the contours of bones for clean and precise boning, with minimal loss of meat.

• Stainless steel blades with Damascus-style patterns: distinctive aesthetic, efficient sharpness
• 10 specialized models: from 3.5" to 8", for all culinary needs
• Colored wooden handle (red and black): ergonomic, comfortable grip
• Versatile: meats, fish, vegetables, bread, fruits
• Maintenance: hand wash recommended

Blade: damask-patterned stainless steel. Handle: red and black stained wood. 10 models: Paring 3.5" — Utility — Little Sande 5" — Boning 6" — Cleaver — Big Sande 8" — Meat Cleaver — Bread 8" — Cutting 7" — Chef 8".

Hand washing is recommended to preserve the blade and wooden handle. The stained wood handleshould be dried immediately after washing to prevent swelling or cracking. Do not put in the dishwasher. Preferably store on a knife block or with a protective sheath.