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Description and technical specifications

Kyoto Collection

Discover without further delay the Kyoto collection, a type of knife high-end offering this set of 7 Damascus steel knives of superior quality in limited offer. From chef's knife to paring knife , this set will allow you to make many precise cuts.

This set of knives from the Kyoto collection is versatile and will allow you to perfect any recipe of your choice with perfect cutting of your food, whether vegetables, meat or fish.

Sleek and sleek, this knife set will blend perfectly into your kitchen.

The desire for a simple , pure and above all modern design has here gone from an idea to a project.

As a single knife, we invite you to discover our Kiritsuke Knife - Chef Tanaka - Forest Wood . kyoto black high end japanese knife

The specificities of each knife

Slicing knife - 218g: Made for cutting regular sized pieces of meat, preparing ribs chef kyoto slicing knife dimensions Kiritsuke knife - 261g: Made for cutting meat and fish, chopping herbs or vegetables chef kyoto knife kiritsuke dimensions Chef's knife - 226g: Made for cutting meat and fish, cutting herbs, peeling vegetables, cutting fruit chef kyoto chef knife dimensions

Nakiri - 266g: Made for chopping herbs and vegetables without damaging them chef kyoto nakiri knife dimensions Santoku - 225g: Made for cutting pieces of meat, chopping different spices, fruits and vegetables chef kyoto santoku knife dimensions Utility knife - 104g: Made for making very precise cuts chef kyoto utility knife dimensions

Paring knife - 100g: Made for cutting sausage slices, slicing herbs, hollowing out fruits and vegetables chef kyoto paring knife dimensions

  • Blade Material: 90Cr18MoV Damascus Steel - 67 Layers
  • Handle material: G10
  • Steel hardness: 60±2 HRC
Our History

Kaitsuko knives are specially selected by our team of enthusiasts. They are designed to offer optimal comfort of use to those who use them. The blades are of impeccable quality .
The strength and durability of our knives will allow you to use them again and again!
They maintain an exceptional sharpness despite daily use.
Kaitsuko knives allow for clean and precise cutting of all your foods. Proper maintenance of your knives will extend their lifespan. This involves careful washing and good sharpening.

OUR MISSION

Discover the epitome of culinary excellence with our Kyoto collection of professional Japanese knives. Each blade is an ally of performance and tradition, precision forged from 90Cr18MoV Damascus steel - 67 layers.

The G10 handles are ergonomic and bring a real touch of elegance and modernity to your kitchen. Designed to offer an optimal grip, they are ideal for professional or daily use.

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The use of each knife

Kiritsuke Knife : The Kiritsuke knife is a versatile knife that can be used for cutting a variety of foods. Its angled blade allows for precise cuts for slicing vegetables, meat, and fish.

Chef's Knife : The Chef's knife is a versatile tool that features a long, sharp blade, as well as a fine tip for precise and efficient cuts. It is an ideal knife for slicing, chopping, and chop all types of food.

Slicing Knife : The slicing knife is designed specifically for cutting thin slices of meat, poultry, or fish. Its long, narrow blade allows it to glide easily through food. It allows for precise cuts without tearing the food.

Bread Knife : The bread knife is designed to cut through different types of bread without crushing or tearing them. Its serrated blade allows you to slice cleanly through the crispy crust, without crushing the crumb inside.

Santoku Knife : The Santoku knife is also a versatile knife that is ideal for slicing, chopping and cutting different foods. With a wide, straight blade with a rounded tip, it has a large cutting surface. In short, the This knife is perfect for making multiple preparations in the kitchen.

Nakiri Knife : The Nakiri knife is specialized in cutting vegetables. Its straight, rectangular blade offers a wide cutting surface that is ideal for chopping, slicing and mincing precisely. It can also be used as a shovel knife to transfer vegetables into the flat.

Utility Knife : The utility knife is versatile. It is designed to perform several types of tasks in the kitchen. Its size, halfway between a chef's knife and a utility knife, makes it perfect for medium-sized cutting tasks, such as slicing fruit. , vegetables, cheese, peel, or even cut food into small pieces.

Boning Knife : The boning knife is specially designed to remove meat from bones with precision. Its rigid and narrow blade allows it to follow the contour of the bones, thus 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 handy, the paring knife is often used for detailed work that requires great precision. Whether it's for removing seeds from a fruit, coring tomatoes or chopping herbs, this knife is an essential companion for amateur and professional chefs.

Steak Knife : Steak knives, also called "table knives," are knives designed specifically for cutting cuts of meat during meals. They have a serrated blade that makes it easy to slice through pieces of meat without tearing the fibers.

Nordic Knife : Nordic knives are also known as Scandinavian knives. They are sturdy and versatile and can handle a wide range of kitchen tasks. They can also be used for cutting wood or preparing food during cooking sessions. hunting or camping.

Knife maintenance
  • Never put knives in a dishwasher.
  • Wash knives by hand and wipe the blade thoroughly with a soft, dry cloth to maintain the efficiency and quality of the blade.
  • Clean the blades with soapy water.
  • If the knives have wooden handles, dry them thoroughly before storing.
  • Knives do not stay sharp for life, no matter the blade; it is therefore advisable to sharpen them as soon as the edge becomes less sharp.
  • Do not use the edge of the knife to push food onto the board. Use the back of the blade instead.
  • Never use the abrasive side of sponges to clean blades.
  • Cut food on a wooden board to avoid damaging the blade of your knives.
  • Do not make any cuts in a pan or baking dish to avoid damaging the blade of the knives.

Customer Reviews

Based on 25 reviews
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D
De S.
Très bien

Je viens réceptionner la série Kyoto très beau et très bonne prise en main. En tant que chef de cuisine je reviendrai poster un avis dans quelques semaines après les avoir tester dans un usage quotidien

F
Felix H.
Super !

Les couteaux sont cool ! bonne prise en main, et coupe très bien.

C
Carlos S.
Acier d'excellente qualité

Matériaux très résistants, acier d'excellente qualité !

A
Amaury T.
Très bonne qualité

Je suis globalement satisfait de mon achat, mais j'ai voulu acheter un aiguiseur et j'ai dû repayer les frais de livraison
Si non, très bonne qualité

V
Vanessa S.
Super couteaux

Couteaux très tranchants et les manches sont magnifiques

B
Berthe S.
Meilleure gamme

Une bonne marque de cuisine japonais, j'ai commandé déjà plusieurs gammes sur ce site, à mon sens, les couteaux de la collection Kyoto sont les meilleurs

B
Brayan T.
Set que je recommande

Couteaux de cuisine tranchants et de bonne qualité

H
Héloise C.
Excellent couteaux pour débuter en cuisine

Exactement le type de sets de couteaux japonais que je recherchais.
J'apprécie énormément celui ci, je m'en sers pour débuter mon CAP cuisine, j'en suis content !

L
Lucas K.
Couteaux très résistants

Les couteaux coupent bien.
Les lames sont faciles à entretenir, et semblent résister à la rouille !

N
Noemie P.
très satisfaire

Très beau couteau et manche très simple à prendre en main