Japanese Kitchen Knife Set with Gyuto and Nakiri Blades for Everyday Slicing and Vegetable Chopping

This Japanese kitchen knife set pairs a Gyuto chef's knife for slicing meat, fish and vegetables with a Nakiri vegetable knife for chopping produce. The complementary blade styles give you a dedicated choice for vegetable preparation alongside an all-purpose knife for everyday cooking.

Both knives feature a Blue Steel #2 core with VG-10 stainless cladding and ebony wood handles. With an approximately 190 mm Gyuto blade and 180 mm Nakiri blade, the two-piece set brings these distinct cutting tasks together for daily meal preparation.

Features

• Two-piece set for everyday ingredient preparation
• Gyuto chef's knife for all-purpose slicing of meat, fish and vegetables
• Nakiri vegetable knife for vegetable chopping
• Blue Steel #2 core with VG-10 stainless cladding
• Ebony wood handles approximately 135 mm long

Specifications

• Set contents: One Gyuto chef's knife and one Nakiri vegetable knife
• Blade construction: Blue Steel #2 core with VG-10 stainless cladding
• Blade hardness: Approximately 61–63 HRC
• Gyuto blade length: Approximately 190 mm
• Nakiri blade length: Approximately 180 mm
• Blade thickness: Approximately 2.0 mm
• Handle material: Ebony wood
• Handle length: Approximately 135 mm

Frequently Asked Questions

What knives are included in this set?

This two-piece kitchen knife set includes one Gyuto chef's knife and one Nakiri vegetable knife.

Which knife should I use for vegetables or slicing meat and fish?

Use the Nakiri for vegetable chopping and the Gyuto for all-purpose slicing of meat, fish and vegetables. Each knife serves a distinct role in everyday ingredient preparation.

How long are the Gyuto and Nakiri blades?

The Gyuto blade is approximately 190 mm long, and the Nakiri blade is approximately 180 mm long.

What are the blades and handles made from?

Both knives have a Blue Steel #2 core with VG-10 stainless cladding and ebony wood handles. The handles are approximately 135 mm long.

How should I care for the knives after rinsing?

Wipe the Gyuto and Nakiri knives dry after rinsing, then put them away dry.