
A knife this sharp deserves a surface to match.
Titanium Steel Cutting Board
- Blade-safe surface — won't dull your edge between cuts
- Non-slip base — stays put on any bench surface
- Easy to clean — no warping, no staining, rinse and go
- Generous prep space — sized for real kitchen use
Abalone shell · each handle uniqueGeometry that does the work for you.
Japanese blades are ground to a finer angle than Western knives — 15° per side versus 20–25°. That thinner geometry means less resistance through food: cleaner cuts, less effort, less tearing. The VG-10 core holds that edge for months, not weeks.
The 67-layer Damascus cladding wraps and protects the hard core, adding flex and corrosion resistance without compromising the edge. Each handle is individually worked abalone shell set in resin — iridescent, shifting colour in different light.
- Blade angle 15° per side
- Steel VG-10 core · 67-layer Damascus
- Handle Abalone shell set in resin
- Profile Japanese — flat heel, thin tip
What's in the set
Arrives in a premium presentation box, ready to gift.
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Chef's Knife 200mmPrimary all-purpose blade
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Bread Knife 200mmSerrated — baked loaves to sourdough
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Cleaver 190mmBone-in cuts and heavy prep
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Nakiri Knife 180mmFlat-edge vegetable work
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Utility Knife 130mmMid-range prep tasks
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Paring Knife 90mmPeeling, trimming, intricate cuts
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Hawkbill Knife 90mmCurved blade for scoring and detail
Loved by 50+ Australian home chefs
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