Ten kitchen knives with blue resin handles on a wooden board

10-Piece Kitchen Knife Set – Damascus-Pattern Blades, Blue Resin Handles

€349,00 €499,00
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Ten kitchen knives with blue resin handles on a wooden board
  • Ten kitchen knives with blue resin handles on a wooden board
  • Showing each of the ten knives
  • The ten knives standing in a row on a white background
  • Knives on a board with sliced bread
  • Knives on a board with beef and lemon
  • Chef knife slicing beef
  • Bread knife slicing a baguette
  • Infographic of the knife: resin handle, high-carbon stainless steel, Damascus pattern, sharp edge
  • Close-up of the blue resin handles and Damascus-pattern blades
  • Nakiri cutting red onion and chillies
  • Santoku cutting fish
  • Slicing tomatoes
  • Paring knife peeling a potato
  • Paring knife on a chequered board with tomatoes
  • Customer photo of four knives from the set
  • Ten kitchen knives with blue resin handles on a wooden board
  • Showing each of the ten knives
  • The ten knives standing in a row on a white background
  • Knives on a board with sliced bread
  • Knives on a board with beef and lemon
  • Chef knife slicing beef
  • Bread knife slicing a baguette
  • Infographic of the knife: resin handle, high-carbon stainless steel, Damascus pattern, sharp edge
  • Close-up of the blue resin handles and Damascus-pattern blades
  • Nakiri cutting red onion and chillies
  • Santoku cutting fish
  • Slicing tomatoes
  • Paring knife peeling a potato
  • Paring knife on a chequered board with tomatoes
  • Customer photo of four knives from the set
10-Piece Kitchen Knife Set – Damascus-Pattern Blades, Blue Resin Handles

10-Piece Kitchen Knife Set – Damascus-Pattern Blades, Blue Resin Handles

Free shipping on every order
Take 10% off when you buy 2 or more
€349,00 €499,00
Details

10 knives · Damascus-pattern blades · Blue resin handles

A Complete Chef Knife Set, from Big Roasts to Tiny Garnishes

Ten knives that cover every job on the cutting board: the long draw cuts, the tall vegetable work, the delicate tip work and the crusty loaf. Damascus-pattern stainless blades, a keen double-bevel edge of about 12° per side and ergonomic blue resin handles make prep work smooth, controlled and good to look at.

Ten kitchen knives with blue resin handles on a wooden board

Sound familiar?

When one knife has to do everything

Forcing the cut

A thick, dull blade needs pressure, and pressure means slipping and squashed food. Thin blades with a keen edge glide through instead.

Crushed bread and tomatoes

Soft crumb and tomato skins need a serrated edge. The bread knife saws through crust without crushing.

Big knife, small job

Peeling an apple with a chef knife is clumsy. The paring, utility and small santoku knives are made for the small jobs.

Infographic of the knife: resin handle, high-carbon stainless steel, Damascus pattern, sharp edge

Built for everyday cooking

Glide, not force

The blades have a high-carbon stainless steel core with a stainless Damascus-pattern finish and a polished spine and bolster. They are ground thin, to a double-bevel edge of about 12° per side, so they move through food smoothly and leave clean cuts.

Each knife is full tang with a stainless bolster and a hardness of about 58 HRC. The stainless construction resists corrosion and cleans quickly.

  • One kit, many jobs: tall vegetable work, fine tip work, long slices of meat and crusty bread
  • About 12° per side for smooth, clean cuts
  • Full tang with stainless bolster, about 58 HRC
  • Neutral balance at the pinch grip
Close-up of the blue resin handles and Damascus-pattern blades

The handles

Comfortable, light and eye-catching

The handles are made of blue resin epoxy with an ergonomic contour. They are light, give a confident grip and keep the knife nicely balanced where you pinch the blade.

Slicing a lime with the utility knife
Slicing a carrot
Cutting chillies with the paring knife
Slicing an orange
Cutting cucumber
Slicing meat on a wooden board
Peeling a lemon with the paring knife
Knives on a board with tomatoes and broccoli

Meet the knives

Ten knives, ten jobs

Kiritsuke knife

Kiritsuke, 23 cm (9 in)

A hybrid slicer and chef knife with a sword tip, for precise tip work and elegant single-stroke cuts.

Chef knife (gyuto)

Chef knife (gyuto), 19 cm

Your daily driver for slicing, dicing and mincing, with long clean draw cuts and a fine tip for detail.

Slicing knife (sujihiki)

Slicing knife (sujihiki), 19 cm (7.5 in)

Long and narrow for slicing meat with little drag: roasts, prime rib, terrines and sushi.

Serrated bread knife

Bread knife, 20 cm (8 in)

Saws through crust without crushing the crumb. Also great on tomatoes, citrus and layered cakes.

Nakiri vegetable knife

Nakiri, 17 cm (7 in)

A tall, flat vegetable knife for straight push cuts, stacks and fine shredding of herbs and greens.

Santoku knife

Santoku, 17 cm (7 in)

An all-purpose push cutter with a flatter belly, quick to use on a compact board.

Small santoku knife

Small santoku, 12 cm (5 in)

A nimble all-rounder for fruit, cheese, herbs and quick sandwich prep.

Boning and fillet knife

Boning / fillet knife, 14 cm (6 in)

A flexible, narrow blade for following bones, lifting pin bones and removing silver skin with little waste.

Utility knife

Utility knife, 12.5 cm (5 in)

A lean cutter for citrus, sandwiches and small vegetables, where a chef knife is too much.

Paring knife

Paring knife, 10 cm (4 in)

For in-hand work: peeling, trimming, segmenting citrus and delicate detail.

Chef knife slicing beef
Nakiri cutting red onion and chillies
Santoku cutting fish
Slicing tomatoes
Bread knife slicing a baguette
Paring knife peeling a potato

Why a full set

This set vs a basic knife block

This set Basic knife block
Specialist knives (kiritsuke, nakiri, sujihiki, boning) ✓ ✗
Thin blades with a keen 12° edge ✓ ✗
Full tang for balance ✓ some
Serrated bread knife ✓ ✓
Two santoku sizes ✓ ✗
Customer photo of four knives from the set
Customer photo of the knives on a white counter
Customer photo of the knives on a magnetic strip
Customer photo of the knives in a knife roll
Customer photo of the knives standing on display
Customer photo of the chef knife on a wooden board
Customer photo of the knives laid out on a table
Customer photo of the blue handle close up

Care

Keep the edges keen

1. Hand wash

Wash with mild soap and dry straight away. Avoid the dishwasher, its heat and detergents dull the polish. Avoid long soaks.

2. Use a kind board

Cut on wooden or soft plastic boards, not glass, stone or ceramic.

3. Maintain the edge

Hone lightly as needed and sharpen at about 12° per side when a few passes no longer bring the bite back. Many home cooks touch up every few weeks.

4. Store safely

Use a magnetic strip, knife block, sheaths or a drawer tray.

5. Use the right knife

Do not pry, twist or cut frozen food or hard bones.

Questions people ask

What is the difference between the gyuto and the santoku?

The gyuto is great for rocking and long draw cuts with a fine tip; the santoku has a flatter belly for chopping and push cuts in a tight space.

Is the Damascus pattern real?

The blades have a stainless Damascus-pattern finish over a high-carbon stainless core. It helps food release and gives an artisan look with everyday durability.

How often should I sharpen?

Hone lightly when needed and sharpen when honing no longer restores the bite. Many home cooks touch up every few weeks.

Do the resin handles need special care?

Just hand wash and dry. Avoid long soaks and high heat to keep the gloss and fit.

Specifications

  • Blade steel: high-carbon stainless core
  • Finish: stainless Damascus-pattern finish, polished spine and bolster
  • Hardness: about 58 HRC
  • Edge: double bevel, about 12° per side; serrated bread knife
  • Construction: full tang, stainless bolster
  • Handle: blue resin epoxy, ergonomic
  • Kiritsuke: blade 228 mm, total 358 mm, 209 g
  • Chef (gyuto): blade 190 mm, total 327 mm, 191 g
  • Slicing: blade 190 mm, total 319 mm, 172 g
  • Bread: blade 200 mm, total 327 mm, 177 g
  • Nakiri: blade 170 mm, total 299 mm, 206 g
  • Santoku: blade 174 mm, total 306 mm, 197 g
  • Small santoku: blade 120 mm, total 235 mm, 93 g
  • Boning / fillet: blade 143 mm, total 277 mm, 113 g
  • Utility: blade 125 mm, total 234 mm, 93 g
  • Paring: blade 100 mm, total 207 mm, 86 g

What's in the box

  • 1 × kiritsuke
  • 1 × chef knife (gyuto)
  • 1 × slicing knife (sujihiki)
  • 1 × bread knife
  • 1 × nakiri
  • 1 × santoku
  • 1 × small santoku
  • 1 × boning / fillet knife
  • 1 × utility knife
  • 1 × paring knife

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