7-Piece Japanese Knife Set - Yellow Sea Series

Yellow Sea Series set of 7 Japanese knives: the excellence of 67-layer Damascus steel
The expert’s view at a glance:

• Material: 10CR15CoMoV steel core (60 HRC), San Mai construction with 67 layers of Damascus steel.

  Performance: A lasting razor-sharp edge thanks to the cobalt-enriched alloy.

  Design: Amber-yellow epoxy resin and stabilised wood handles, combining a sunlit look with excellent ergonomics.

  Savings: Save up to 48% compared with buying the items individually.

The Power of Cobalt and Carbon

The Yellow Sea Series represents Kaitsuko's high-performance range. The core of the blade is forged from 10CR15CoMoV steel, a premium alloy reaching a hardness of 60 HRC. The addition of Cobalt allows it to hold an extremely sharp edge (15° angle) twice as long as standard steel. The 67 Damascus layers protect this hard core while providing the blade with essential mechanical flexibility.

Hammering and Unique Patterns

Each blade is a unique piece of craftsmanship. The folding and forging process creates natural wave patterns on the steel, while precision hammering reduces the contact surface with food, creating a non-stick effect during cutting.

A blade at 60 HRC is an instrument of surgical precision, but its rigidity makes it vulnerable on unsuitable surfaces.

• The problem with plastic: Hard polymer or glass boards are poor choices for your knife. They cause tiny rebounds that blunt the edge immediately.

  The advantage of end-grain wood: We recommend an end-grain wooden board. As studies by the University of Wisconsin highlight, wood has hygroscopic properties that trap and neutralise bacteria, while providing a "yielding" surface that accommodates the edge of your Damascus knife without damaging it.

This set has been meticulously curated to provide a technical solution for every culinary challenge:

1. Large chef’s knife (234 g): A powerful tool for large cuts of meat and bulky vegetables.
   

   Chef’s knife (191 g): Easier to handle, it is the cornerstone of your kitchen for chopping and preparing everyday proteins.
   

   Nakiri knife (279 g): Its rectangular blade is the Japanese standard for chopping vegetables without crushing them, preserving all their flavour.
   

   Santoku knife (244 g): The master of delicate ingredients. Its geometry reduces sticking for clean cuts through fish and tender vegetables.
   

   Bread knife (175 g): Serrations specially designed to cut through the toughest crusts without tearing the soft centre.
   

   Boning knife (125 g): A rigid, precise blade for separating meat from bone with minimal waste. Note: designed to cut around bone, not through it.
   

   Utility knife (217 g): The ideal addition for precision cutting tasks that call for agility.
   

The handle is the essential point of contact between the cook and the tool. In this series, we use a blend of stabilised wood and epoxy resin:

• Dimensional stability: Stabilised wood does not warp in response to moisture, ensuring lifelong durability.

  Perfect balance: The balance point is designed to reduce wrist fatigue during prolonged use.

  Natural grip: The ergonomic shape gives you complete control, even for the most complex cuts.

Rigorous Selection

While the design draws inspiration from Japanese solar aesthetics, performance relies on the thermal mastery of 10CR15CoMoV steel. We selected this alloy for its molecular stability, offering you a hardness of 60 HRC (equivalent to Seki standards) with an optimised performance-to-price ratio.

We enforce strict post-production quality control: the final polish must reveal the 67 layers without any roughness, ensuring the Damascus pattern is not merely decorative, but true evidence of successful multi-layer forging.

A 60 HRC steel is a precision instrument requiring special care:

• Washing: Hand-wash only in soapy water. Never put it in the dishwasher (risk of micro-cracks in the high-hardness steel).

  Drying: Wipe immediately with a soft cloth. Thorough drying protects the sheen of the resin handle.

  Cutting surface: Always use a wooden board. Glass or marble surfaces would immediately blunt your Damascus blade’s edge.

  Proper technique: Never push food with the cutting edge; always use the spine of the blade.

The 10CR15CoMoV steel of the Yellow Sea Series is harder than most standard steel honing rods on the market.

• What to avoid: A standard honing steel could scratch your blade or cause chipping (tiny chips) instead of realigning the edge.

  Expert recommendation: This alloy should be maintained exclusively with a Japanese water stone. Periodic sharpening with a 3000-grit stone (maintenance), followed by an 8000-grit stone (mirror polishing), is essential to maintain the 15° angle and the original smooth cutting feel.

The Yellow Sea Series is aimed at those who have already mastered flexible steels. It is an uncompromising instrument: the 60 HRC hardness leaves no room for approximation, demanding precise technique to deliver an incomparable glide.

This 7-knife set represents a long-term investment, protected by a blade warranty. By choosing this set (individual value €900), you make a saving of €350, offering unrivalled value for money for forge quality of this level.