• The full set: Gyuto for slicing meat and everyday prep, Nakiri for chopping vegetables, Petty for peeling and detail work, Bread knife for crusty loaves and soft tomatoes.
• All four blades use a Japanese AUS-10 steel core (HRC 58-60) in a three-layer San-Mai construction. Stays sharp for months.
• Hand-forged with a Kurouchi blacksmith