Paring, Santoku, Nakiri, and Chef's Knife Box Set - Unfinished Kits - 4 Piece

Paring, Santoku, Nakiri, and Chef's Knife Box Set - Unfinished Kits - 4 PieceThis kit from ZHEN will make a great gift for the cook in your family and includes a Paring, Santoku, Nakiri and Chef's Knife. Each knife is constructed from three layers of AUS 10 steel (HRC59 61) forged together to form a refined grain structure that is wear resistant and tough with the ability to be finely sharpened and maintain a keen edge. AUS 10 Japanese stainless steel has roughly the same carbon content as 440C but with slightly less chromium,

• Paring knife— a necessity for all of those small, delicate items that need to be peeled, sliced and diced.
• Nakiri knife—with its thin rectangular blade, it excels in delicate vegetable and fruit preparation.
• Santoku knife— excels in preparing meat, fish and vegetables. Because it’s shorter than a typical chef's knife with less curve to its blade, this knife is suited for accurate slicing, dicing and chopping.
• Chef's knife—all-purpose knife used for slicing, mincing and dicing large quantities of vegetables and breaking down a whole chicken. Also great for carving and perfectly slicing cuts of meat

• Each blade is forged from 3 layers of AUS-10 steel with a Rockwell hardness of 59-61
• Refined grain structure is wear resistant, tough and maintains a keen edge
• Each knife kit comes with its own box
• Choose from a myriad of woods and synthetic materials to make your customized handle
• Handles are secured with included rivets (4 for each knife)

• Overall Length: 7-11/16"
• Blade Length: 3-5/16"

• Overall Length: 11-1/2"
• Blade Length: 6-1/4"

• Overall Length: 9-15/16"
• Blade Length: 4-3/4"

• Overall Length: 12-3/4"
• Blade Length: 7-9/16"

• (1) Paring Knife Kit with (4) rivets and gift box
• (1) Nakiri Knife Kit with (4) rivets and gift box
• (1) Santoku Knife Kit with (4) rivets and gift box
• (1) Chef's Knife Kit with (4) rivets and gift box

• Hand wash your blades with gentle dish soap, rinse clean and towel dry immediately.
• Hone your blades with a steel or ceramic rod weekly to keep them sharp.
• When needed, we recommend sharpening your blades with a whetstone at an angle of 15°-20°.
• Knife scale/handle material sold separately.