The Traditional Set – A set of three carbon steel knives in a wooden box. The Nakiri and Santoku knives are double bevelled, with a single bevelled right handed Sashimi knife completing the set. All with magnolia wood handles. Part machine made but a great value set! The Sashimi knife has a 200mm blade length and the Nakiri and Santoku knives have 175mm blade lengths.
PLEASE NOTE Carbon steel is the material that all knives were originally made from. The reason that it was used is that it is easy to sharpen and achieves a very sharp edge. In recent years knives have mainly been made out of a single piece of stainless steel. This method of production is not the best way to make a knife but manufacturers favour this material as it is a simple construction and makes a shiny knife. Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. Carbon steel knives can be sharpened to a razor edge. They must be dried after use and periodically they will need cleaning with lemon juice and a light scouring pad. Traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered.