Damascus Japanese Knife Set · Set of 7 · Chef Okaza · Abalone Pearl

Name: Damascus Japanese Knife Set · Set of 7 · Chef Okaza · Abalone Pearl
Brand: Maison Kireru
Price: 299.99 GBP
Availability: InStock

£299.99

Colour : Abalone Pearl

Only 2 left in stock

Estimated delivery between 18 September and 21 September

savings Pay in 3 interest-free instalments: £100.01 today, then 2 monthly payments of £99.99 with

Specifications

Blade material: 67-layer Damascus steel
Hardness: 60 ± 2 HRC
Blade thickness: 2 mm
Handle material: high-strength G-10 composite, iridescent Abalone Pearl finish
Handle features: moisture-resistant, will not warp, professional grip
Care: keep dry, not dishwasher safe

Chef OKAZA collection: knife types and sizes

Type	Size	Use
Chef's knife	8" / 21 cm	Main all-purpose knife
Kiritsuke knife	8" / 20.5 cm	Traditional Japanese-style all-rounder
Large nakiri knife	7.5" / 19 cm	Vegetables, large up-and-down cuts
Santoku knife	7" / 17.5 cm	Everyday all-rounder
Nakiri knife	7" / 16 cm	Vegetables, fine up-and-down cuts
Utility knife	5" / 14 cm	Everyday mid-size tasks
Paring knife	3.5" / 9 cm	Fruit, peeling, fine work

A set true to Japanese tradition

This Abalone Pearl Set of 7 stands out for a composition firmly oriented towards Japanese culinary art. The Kiritsuke knife, the centrepiece of Japanese cutlery traditionally reserved for master chefs, leads a range designed for Japanese-style work. The double Nakiri (large 7.5-inch and standard 7-inch) covers every size of up-and-down vegetable cut, from generous chopping to the finest preparations. A deliberate choice: no boning knife or European slicer, but the complete arsenal of a cook who takes Japanese tradition seriously.

Blade thickness is a uniform 2 mm across the Chef OKAZA range, and the handle measures 12 cm on the main models

Never put the knives in the dishwasher.
Wash the knives by hand and wipe the blade thoroughly with a dry, soft cloth to keep the edge performing well.
Clean the blades with soapy water.
If your knives have a wooden handle, dry it thoroughly before storing.
No knife stays sharp forever, whatever the blade: sharpen it as soon as the edge cuts less cleanly.
Do not use the edge of the knife to sweep food across the board; use the spine of the blade instead.
Never use the rough side of a sponge to clean the blades.
Cut on a wooden board to avoid damaging the edge of your knives.
Do not cut in a pan or an oven dish, which damages the blade.

We want every customer to be completely happy with their purchase. If that is not the case, let us know within 14 days of receiving your parcel and we will arrange a free return and full refund.