Premium Seki Knife Set of 3

Forged from a 3 Layer steel with a core of SG2 Powder Steel, this compact range of knives will meet every demand of the busiest kitchen. The High Carbon Super Steel holds a very sharp enduring edge whilst the protective soft layers make it easy to resharpen.
With a curved handle (brown Pakkawood) and spine these knives take their inspiration from ‘hunting’ blades of old. The deep width of the knife makes it comfortable in even the largest hand. The Brass bolster will develop a beautiful patina over the many years of efficient use.
The Series also includes several Knife Sets in custom-made high gloss burr wood presentation box that make wonderful gifts.

A kitchen knife is an essential tool for good cooking. Quality knives make you confident, creative and help you cook better food. Owning one great knife enables you to enjoy its cutting experience through years because the knife will last a lifetime when cared for properly.
As an experienced knife manufacturer for more than 60 years in Japan, our goal is to deliver our best quality knife to as many people as possible and to satisfy them.

Set:
Paring Knife, Utility knife, Chefs knife & Wooden box

Peeling & Paring:

This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe.

Function – Primarily for peeling and paring vegetables in the hand.

Normal lengths – 90mm to 135mm.

Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.

Utility: 

The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.

Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.

Normal length – 150mm

Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.