5‑Piece Ultimate Home Cook Bundle (Gyuto, Nakiri, Petty, Santoku, Bunka)

The essential Japanese chef’s knife, hand-forged for serious home cooks and culinary enthusiasts. Unmatched sharpness, effortless control, and timeless Japanese craftsmanship.

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What’s Inside
Gyuto (Chef’s Knife, 8.3” / 210mm): All-purpose slicing, dicing, chopping of meats, fish, vegetables.

Expertly crafted in Japan with a Blue Steel #2 core for razor-sharp performance and a hand-shaped Ebony wood handle for secure, ergonomic grip. The Gyuto is perfectly balanced for demanding daily prep, offering superior edge retention and control for every task.
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Specifications
Knife Type: Gyuto (Japanese chef’s knife)
Blade Material: Blue Steel #2 core
Blade Hardness: ~62 HRC
Blade Length: 8.3” (210mm)
Blade Thickness: ~2.2 mm
Handle: Black Ebony Wood (~5.2” / 132mm)
Origin: Japan
Best For: All-purpose slicing, dicing, and chopping of meats, fish, vegetables

Care Instructions
Hand wash only. Never use dishwasher.
Dry immediately after washing—never air dry.
A natural patina will form over time; do not remove it.
Minimize contact with acidic foods; rinse and wipe blade promptly.
Store dry—preferably in a wooden block, magnetic strip, or original box.
Apply a thin coat of food-safe oil for long-term storage or humid conditions.
Blue Steel #2 delivers exceptional sharpness and edge retention—just follow these care tips to keep it at its best.

SPECIFICATION
Blade Material: Blue Steel
Blade HRC: ~61–63
Blade Type: Gyuto (Japanese Chef’s Knife)
Blade Length: 7.4 in (190 mm)
Blade Thickness: ~2.2 mm
Handle Length: ~5.2 in (132 mm)
Handle: Ebony Wood
Origin: Japan

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟