5‑Piece VG-10 Ultimate Home Cook Bundle | Japanese Knife Set (Gyuto, Nakiri, Petty, Santoku, Bunka)

5‑Piece Ultimate Home Cook Bundle
The complete Japanese knife collection for passionate home cooks. No more “missing blade” anxiety — master every recipe, every cut, every time.

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What’s Inside
Gyuto (7.1 in / 180mm): All-purpose chef’s knife for slicing, carving, and prepping any ingredient
Nakiri (7.1 in / 180mm): Ultra-fast, clean vegetable chopping
Petty (5.5 in / 140mm): Fruit, herbs, garnishes, detail & small tasks
Santoku (6.7 in / 170mm): Multipurpose workhorse for proteins, veggies, and everything in between
Bunka (7.3 in / 185mm): Precision, fine cuts, intricate tasks, and versatile daily prep
Each blade is hand-forged in Japan with a Blue Steel core and VG‑10 stainless cladding for relentless sharpness and real rust resistance. Premium Ebony wood handles ensure the perfect grip and timeless elegance.

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Specifications
Blade Material: Blue Steel core + VG‑10 stainless cladding
Blade Hardness: ~61–63 HRC
Blade Types: Gyuto (7.1 in / 180mm), Nakiri (7.1 in / 180mm), Petty (5.5 in / 140mm), Santoku (6.7 in / 170mm), Bunka (7.3 in / 185mm)
Blade Thickness: ~2.0 mm
Handle: Ebony Wood (~135mm)
Origin: Japan

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! 🌟