Essential Japanese Knife Set – Blue Steel Blades, Ebony Wood Handles (Santoku, Nakiri, Petty)

3‑Piece Blue Steel #2 Ebony Wood Starter Kit
Designed for cooks building a serious kitchen foundation. This versatile set of handcrafted Japanese knives combines razor-sharp Blue Steel #2 blades with sculpted ebony wood handles for the perfect balance of beauty, comfort, and control.

⚙️
Specifications
Blade Material: Blue Steel #2
Blade Hardness: ~61–63 HRC
Blade Thickness: ~2.0 mm
Handle: Sculpted Ebony Wood (Santoku & Nakiri ~5” / 127mm, Petty ~4.5” / 114mm)
Origin: Japan
Santoku: 6.7” blade, 0.9” wide, 154g – General slicing, chopping, everyday prep
Nakiri: 7” blade, 0.9” wide, 172g – Push-cut vegetable prep, uniform slicing
Petty: 5.5” blade, 0.8” wide, 109g – Peeling, trimming, herbs, detail work

🥇
What’s Inside
Santoku (6.7” / 170mm): Nimble, balanced all-purpose knife for slicing, dicing, and chopping. Compact yet powerful for everyday prep.
Nakiri (7” / 180mm): Straight-edge veggie knife for push-cut vegetable prep and uniform slicing.
Petty (5.5” / 140mm): Lightweight and precise utility knife for peeling, trimming, herbs, and fine-detail work.

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! 🌟