7-piece kitchen knives in 67-layer damascus steel

Japanese knives blue yellow ergonomic handle

Damascus steel professional japanese chef's knives

Large knife for cutting large pieces of meat

67-layer damascus steel knives for bread and bruschetta

Large Japanese slicer for meat and fish Damascus steel

Lightweight ergonomic meat and fish knife

Knife for removing meat from bones and cutting small yellowish-blue bones

Japanese kitchen knives for small cuts mer jaune

Set of 7 knives – Collection Yellow sea

Name: Set of 7 knives – Collection Yellow sea
Brand: Kaitsuko UK
SKU: DS-Kinfe-MJ109
Price: 474.99 GBP
Availability: InStock

£474.99 £794.90

Total value of knives per unit : ~~£794.90~~ . Save 40% by buying these knives in a set.

In stock, ready to ship

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Set of 7 knives – Collection Yellow sea

£474.99 £794.90

Technical descriptions and specifications

You are looking for high quality knives?

Discover each knife from the collection Yellow sea. Made in Damascus steel, these knives are the hardest and the most reliable of the market. The atypical handle covered in resin is very elegant. Each knifes is unique given the drawings on the blade and the handle that differ on each knife.

The strong handle is ergonomic and easy-to-grip which will allow you to achieve delicate cuts of all your food.

Discover also our Set of 7 knives, Japanese style – Collection Chef Tanaka Blue Ocean.

Yellow Sea Best knives Kaitsuko United Kingdom

The characteristics of each knife

Large chef's knife - 234g : Made to cut meat and fish, fresh herbs, fruits, and peal vegetables

Large Chef Knife Size Yellow Sea

Chef’s knife - 191g : Made to cut meat and fish, fresh herbs, fruits, and peal vegetables

Chef knife yellow sea size

Nakiri knife - 279g : Made to mince fresh herbs and vegetables

Nakiri knife size kaitsuko

Bread knife - 175g : Made to cut any bread with hard crust

bread knife yellow sea size

Santoku knife - 244g : Made to cut delicate food, slice vegetables, cut meat and fish

Yellow sea best knife

Boning knife - 125g : Made to remove meats from bones, cut bones in small pieces

boning knife kaitsuko yellow sea

Utility knife - 217g : Made to achieve delicate cuts

utility knife yellow sea size

Characteristics: Damascus steel 67 layers
Characteristics of the handle: Resin
Hardness of the steel: 60 ±2 HRC

OUR MISSION

Each Japanese knife from the Yellow Sea collection embodies a perfect fusion of tradition and innovation. These knives feature a 67-layer Damascus steel blade, expertly forged using the ancient technique of hammering and folding.

This process gives each blade unique beauty with exceptional strength and sharpness.

The beige and blue epoxy resin handles are specially designed for the knives in this collection, providing a secure and comfortable grip. The patterns are also unique, adding incomparable beauty.

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The use of each knife

Kiritsuke knife: The Kiritsuke knife is a versatile knife that can be used for cutting various types of food. Its angled blade allows for precise cuts when slicing vegetables, meat, and fish.

Chef knife: The Chef's knife is a versatile tool characterized by a long, sharp blade and a fine point, allowing for precise and efficient cuts. It is an ideal knife for slicing, chopping, and mincing all types of food.

Carving Knife: The slicing knife is specifically designed to cut thin slices of meat, poultry, or fish. Its long and narrow blade allows it to glide easily through food, making precise cuts without tearing.

Bread knife: The bread knife is designed to cut through different types of bread without crushing or tearing them. Its serrated blade allows for clean slices through the crispy crust without crushing the soft interior.

Santoku knife: The Santoku knife is also a versatile knife, ideal for slicing, chopping, and cutting various foods. With a wide, straight blade and a rounded tip, it offers a large cutting surface. In short, this knife is perfect for performing multiple kitchen tasks.

Nakiri knife: The Nakiri knife is specialized for cutting vegetables. Its straight, rectangular blade offers a large cutting surface, making it ideal for chopping, slicing, and mincing precisely. It can also be used as a spatula knife to transfer vegetables to a dish.

Utility knife: The utility knife is versatile. It is designed to perform various tasks in the kitchen. Its size, which is between that of a chef’s knife and a paring knife, makes it perfect for medium-sized cutting tasks, such as slicing fruits, vegetables, cheese, peeling, or cutting food into small pieces.

Boning knife: The boning knife is specifically designed to remove meat from bones with precision. Its stiff and narrow blade allows it to follow the contour of the bones, reducing meat waste.

Paring knife: The paring knife is ideal for precision tasks thanks to its small size and short, pointed blade. It is perfect for peeling and cutting fruits and vegetables, as well as for making delicate cuts. Versatile and easy to handle, the paring knife is often used for detailed work that requires great precision. Whether removing seeds from fruit, hollowing out tomatoes, or chopping herbs, this knife is an indispensable companion for both amateur and professional chefs.

Knife Maintenance

Never put knives in a dishwasher.
Hand wash knives and thoroughly dry the blade with a soft, dry cloth to maintain the blade's sharpness and quality.
Clean the blades with soapy water.
If the knives have wooden handles, dry them thoroughly before storing them.
Knives do not stay sharp forever, regardless of the blade; it is therefore recommended to sharpen them as soon as the edge becomes less sharp.
Do not use the knife's edge to push food on the cutting board. Prefer using the back of the blade instead.
Never use the abrasive side of sponges to clean the blades.
Cut food on a wooden cutting board to avoid damaging the knife blade.
Do not cut food in a pan or baking dish to prevent damaging the knife blade.