Set Of 10 Japanese Knives - Kaito

One Size

$499.00 $674.00

Set Of 10 Japanese Knives - Kaito

Kaitsuko

Set Of 10 Japanese Knives - Kaito

$499.00$674.00 -25%

In stock

Estimated delivery between 5 and 8 October

Set of 10 Kaito knives – Japanese excellence at the service of your kitchen

Treat yourself to the ultimate in precision and versatility with the complete set of 10 Japanese knives from the new Kaito collection. Designed for food enthusiasts and demanding professionals, this set brings together exceptional tools to elevate every culinary preparation.

Specifications of each knife

Kiritsuke knife - 200 g: Made for cutting up meat and fish and finely chopping herbs or vegetables

Chef’s knife - 200 g: Designed for cutting meat and fish, chopping herbs, peeling vegetables and slicing fruit

Slicing knife - 173 g: Made for cutting evenly sized pieces of meat and preparing ribs

Bread knife - 173 g : Made for slicing all types of bread, with hard or thick crusts

Santoku knife - 191 g: Designed for cutting meat into pieces and chopping a variety of spices, fruit and vegetables

Nakiri knife - 279 g: Made for finely chopping herbs and vegetables without damaging them

Boning knife - 150 g: Designed for scraping meat from bones and cutting small bones

Utility knife - 100 g: Made for very precise cutting

Small Santoku knife - 104 g: Made for cutting small pieces of meat and fish and chopping herbs

Paring knife - 86 g: Designed for slicing saucisson, finely chopping herbs and coring fruit and vegetables

Blade material: Hammered 10CR15CoMov stainless steel

Handle material: Hand-polished pakkawood

Steel hardness: 60+/-1 HRC

Discover our complete set from the Chef Tanaka collection too.

Composition:
10 knives — high-carbon 440C stainless steel blades, hammered finish, hardness 60±1 HRC – hand-polished pakkawood handles with red trim

Care instructions:
Hand-wash in soapy water and dry immediately with a soft cloth. Never put in the dishwasher. Sharpen as soon as the edge becomes dull (with a honing steel or sharpener), cut on a wooden board and do not use the cutting edge to push food aside. Wooden handles: dry thoroughly before storing.

Overall knife length: chef’s 33 · Santoku 31 · Kiritsuke 33 · Nakiri 32.4 · bread 33 · slicing 33 · boning 27.5 · utility 24.5 · small Santoku 23.8 · paring 20.5 cm
Blade length: chef’s 20.5 · Santoku 18 · Kiritsuke 20.5 · Nakiri 18.8 · bread 20 · slicing 20 · boning 15 · utility 13 · small Santoku 11.7 · paring 9.5 cm
Blade height: chef’s 4.2 · Santoku 4.5 · Kiritsuke 4.4 · Nakiri 7.3 · bread 2.6 · slicing 3 · boning 2.3 · utility 2 · small Santoku 2.8 · paring 2 cm

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