Knife set | 3 pieces | The basic

2.635,00 kr 3.100,00 kr
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This set includes 3 of our popular and most essential knives in any kitchen.

With the basic knife set you are well equipped for most cutting jobs in a kitchen - and it just always looks 'sharp' with a damascus knife set. 


  • Black plywood handle
  • 17 layer hammered, Damascus VG10 steel
  • Handcrafted in the Sakai region by local smiths using traditional techniques
  • Extraordinary hardness, sharpness, and durability
  • 60-62 HRC (Rockwell hardness scale)
  • No expensive intermediate parts involved 

Extraordinary hardness, sharpness, and durability

This knife is handcrafted after traditional methods in Sakai city, which is known for being a region with a history of more than 600 years of knife forging. 

The blade consists of 17 layers of hammered Damascus steel, which besides being incredibly beautiful, has the property of protecting the core against rust as well as wear and tear. The core itself consists of the hard VG10 steel, which has been developed by Takefu Special Steel Co., Ltd. The VG10 core steel is a mix of pure raw materials, which has remarkable qualities when it comes to hardness, sharpness, and durability.

On the recognised Rockwell scale, the VG10 steel has a hardness of 60-62 HRC, which is significantly higher than the typical kitchen knife.

How to care for and maintain your knife

Because of the hardness of the VG10 steel and the rust free abilities from the layers of the Damascus steel, you can easily keep your knives sharp for a long period of time, as long as you follow these simple advice:

  • Always wash your knives by hand with a soft brush/sponge and dry immediately after. Never wash your knives in the dishwasher.
  • Store your knife in a knife block or on a wooden magnetic knife holder. Never store it in a kitchen drawer with other tools.
  • Don't use the knives on frozen foods or bones. Instead, use a knife made for that purpose - like a boning knife.
  • Avoid scraping bits of food off the cutting board with the cutting edge. Make it a habit to turn the knife around and scrape with the spine/back instead of the edge.