This is a fantastic set for any home cook looking to get into Carbon steel. They are forged from Aogami #2 steel which provides excellent edge retention and easy sharpening and are clad in stainless steel (think of a stainless steel jacket protecting the carbon steel). This means that only a small portion of these blades is susceptible to rust and discolouration giving them the best of both worlds from each of the steels used to make them.
Included in the set is a 90 mm Petty, 120 mm Petty, 150 mm Nakiri, 165 mm Santoku and a 210 mm Gyuto; a knife for pretty much any task you'll come across in the kitchen. The small paring knife is great for work off the board in your hands like capping strawberries or Brussels Sprouts; The 120 mm petty knife is great for smaller vegetable prep and butchery tasks like breaking down a chicken, The Nakiri is perfect for chopping vegetables and we've nicknamed it the stir fry knife because it's perfect for ripping through a bunch vegetables and scraping them into a hot pan right off the board; The santoku is a great all around knife and is great for smaller tasks you might not need the larger Gyuto for and Finally the Gyuto is the equivalent to a chef's knife which is the most versatile knife shape available.
The leather knife block is a great way to store your knives keeping them accessible, out of the way but also makes your knives a focal point of your kitchen. The leather coating is super gentle and has the perfect amount of pull to keep your knives in place.
If you would like more information on any of the knife follow the links below:
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.