Daily Cut Japanese Trio – Blue Steel Blades, Ebony Wood Handles (Bunka, Nakiri, Santoku)

The Daily Cut – Japanese Trio
The go-to knife set for everyday cooking. This compact 3‑piece collection blends traditional Japanese craftsmanship with modern functionality, designed for effortless prep, slicing, and all daily kitchen needs.

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What’s Inside
Bunka (7.3” / 185mm): Precision slicing – great for herbs, garlic, detail cuts
Nakiri (7” / 180mm): Straight-edge veggie knife – clean, fast, effortless cuts
Santoku (6.7” / 170mm): All-purpose prep – ideal for meats, fish, and vegetables
Hand-forged in Japan with a Blue Steel #2 #2 core & VG‑10 stainless cladding — legendary sharpness, virtually rust-free. Handles are sculpted from premium Ebony wood for a natural, comfortable grip and a timeless Japanese aesthetic.

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Specifications
Blade Material: Blue Steel #2 #2 core + VG‑10 stainless cladding
Blade Hardness: ~61–63 HRC
Blade Type: Bunka + Nakiri + Santoku
Blade Length: Bunka 7.3” (185mm), Nakiri 7” (180mm), Santoku 6.7” (170mm)
Blade Thickness: ~2.0 mm
Handle: Sculpted Ebony Wood (~5” / 127mm)
Origin: Japan
Weight: Bunka 162g, Nakiri 172g, Santoku 154g
No-Hassle Care
No oiling or complicated care required
Wipe dry after rinsing — that's it
Acidic foods? No problem, thanks to stainless VG-10 cladding
Experience legendary sharpness, zero stress.

GUIDE
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! 🌟