Kaito Connoisseur Knife Set

The three knives in the Kaito collection, accompanied by two accessories that make a difference every day. A chef’s knife for larger cuts, a Santoku for everything else and a paring knife for fine work, all with hand-polished pakkawood handles and hammered 10CR15CoMoV steel hardened to 60 HRC. The honing steel maintains the edge between sharpenings, while the finger guard guides the blade and protects your hand. Everything you need to equip your kitchen in one set.

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  1 Kaito chef’s knife (200 g) : the ultimate all-rounder. Meat, fish, vegetables, herbs, fruit — it does it all.


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  1 Kaito Santoku knife (191 g) : a broad blade and balanced silhouette for chopping, slicing and finely cutting, equally at home with crisp vegetables and tender meats.


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  1 Kaito paring knife (86 g) : compact and nimble for peeling, removing stems, coring and cutting precisely.


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  1 honing steel : 20 cm stainless steel rod, ergonomic handle. A few light strokes realign the edge and keep it sharp day after day.


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  1 finger guard in 304 stainless steel : 6.5 x 4.5 cm, adjustable ring, suitable for right- and left-handed users. It protects the fingers and acts as a guide for evenly cut julienne strips and brunoise dice.

Kaito blades are forged from 10CR15CoMoV stainless steel, a high-carbon steel enriched with cobalt and hardened to 60 HRC for a lasting edge. Hammering gives the blade its distinctive appearance and helps prevent food from sticking as you cut. The hand-polished pakkawood handle fits comfortably in the hand and resists kitchen moisture. Three knives, one standard: effortless, precise cutting.

For everyday care, use a few light strokes on the honing steel to realign the edge. When cutting performance declines, sharpen with a whetstone, maintaining the original angle. Wash and dry the knives and accessories by hand immediately: the dishwasher damages the steel, the handle’s wood and the finger guard’s polished finish. Work on a wooden board and avoid bones, frozen foods and twisting motions.

• Knives: chef’s knife, Santoku and paring knife from the Kaito collection


• Blade: hammered 10CR15CoMoV stainless steel, hardness 60 ± 1 HRC


• Handle: hand-polished pakkawood


• Weight: chef’s knife 200 g, Santoku 191 g, paring knife 86 g


• Honing steel: stainless steel, 20 cm rod, ergonomic handle


• Finger guard: 304 stainless steel, 6.5 × 4.5 cm, approximately 20 g, adjustable ring


• Knives supplied in their Kaitsuko presentation box