Damascus Japanese Knife Set · Set of 9 · Nishikigoi · Aqua Amber

Name: Damascus Japanese Knife Set · Set of 9 · Nishikigoi · Aqua Amber
Brand: Maison Kireru
Price: 539.99 GBP
Availability: InStock

£539.99

Estimated delivery between 18 September and 21 September

savings Pay in 3 interest-free instalments: £180.01 today, then 2 monthly payments of £179.99 with

Specifications

Blade material: 67-layer Damascus steel with a Japanese VG10 core
Hardness: 60 ± 2 HRC
Blade thickness: 2.5 mm
Handle material: stabilised wood and epoxy resin with aqua and amber tones
Handle shape: octagonal, ambidextrous, comfortable grip for right- and left-handed users
Finish: multi-layer Damascus pattern
Care: keep dry, not dishwasher safe

Nishikigoi collection: knife types and sizes

Type	Size	Use
Chef's knife	8.5" / 21 cm	Main all-purpose knife
Kiritsuke knife	8.5" / 21 cm	Traditional Japanese-style all-rounder
Butcher knife	8" / 20 cm	Large cuts of meat
Santoku knife	7" / 17.5 cm	Everyday all-rounder
Nakiri knife	7" / 17 cm	Vegetables, up-and-down chopping
Large nakiri knife	6.5" / 16.5 cm	Vegetables, up-and-down chopping
Small kiritsuke	6" / 15 cm	Small cuts, traditional style
Utility knife	5" / 12 cm	Slicing meat and fish
Paring knife	3.5" / 8.5 cm	Fruit, peeling, fine work

A complete set, rooted in Japanese tradition

This Nishikigoi Set of 9 brings together the most complete selection in our collection. Beyond the essentials (chef, santoku, paring), it includes iconic pieces of traditional Japanese cutlery: the double Kiritsuke (8.5 and 6 inches) to cover every technique of the Japanese chef, the Butcher knife for large cuts, and a utility knife designed for slicing meat and fish. A range for those who want Japanese cutlery to be not just a tool, but a way of life.

Blade thickness is a uniform 2.5 mm across the Nishikigoi 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.