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A complete Japanese-style kitchen in one box — nine forged blades plus a sharpening steel, ready to cover every cutting task from delicate garnish work to breaking down a whole bird.
The Kurocho 10-Piece Japanese-Style Knife Set brings together the full range of traditional blade shapes in a single collection, so you are never reaching for the wrong tool. Each knife is forged from VG10 Damascus steel with 67 layers, giving a hard, fine cutting edge wrapped in softer outer layers for strength and flexibility, finished in a striking feather-pattern Damascus surface.
Every blade is set into an ergonomic, oval-shaped wooden handle, shaped for a secure grip through long prep sessions, and comes with its own solid wooden scabbard for safe, tidy storage in a drawer or knife block. A 13" diamond sharpening steel is included so the whole set can be kept working-sharp between full sharpenings.
Whether you are outfitting a first kitchen or upgrading from a mismatched block of knives, this set is built to be the last knife purchase you need to make for everyday Japanese-style cooking.
Free UK deliveryOn every order
30-day returnsEasy and hassle-free
Customer service in EnglishReply within 24 hours
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The blade, up close
Hand wash it, hone it now and then, and it keeps a clean, keen edge.
The line-up
Each knife is drawn at its real length, with what it does best.
Sharpening steel33 cm · 13″
Bread25 cm · 10″
Chef (Gyuto)20 cm · 8″
Kiritsuke20 cm · 8″
Cleaver20 cm · 7.7″
Santoku18 cm · 7″
Nakiri18 cm · 7″
Boning15 cm · 6″
Utility / Petty13 cm · 5″
Paring10 cm · 4″
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 chef's knife with a rosewood handle — one 20 cm blade for vegetables, meat and fish.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
An all-rounder chef's knife — equally at home slicing, chopping and dicing vegetables, herbs and boneless meat or fish.
£96.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five hammered AUS10 knives with rosewood handles, plus the magnetic wooden wall rack to keep them off the drawer.
£319.00
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Nakiri with a rosewood handle — a 17 cm flat blade made for vegetables.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A flat, rectangular blade built for push cuts — julienning, dicing and thin, even slices through vegetables and herbs.
£89.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five AUS10 knives with rosewood handles — Chef, Santoku, Nakiri, Petty and Kiritsuke.
£299.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A narrow, slightly flexible blade for separating meat from bone, trimming fat and breaking down poultry and fish.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A 15 cm VG10 Damascus boning knife with a fine 8–12° edge per side.
£91.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Six VG10 Damascus knives with abalone handles and a sharpening steel — everything a meat and fish board needs.
£424.99
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Nami Gyuto Chef's Knife 8″ — Damascus Steel with Abalone Handle
£96.99
Aoi Gyuto Chef's Knife — Damascus Steel with Blue Resin Handle
£84.99
Hinoki 10-Piece Knife Set — Damascus Steel with Scabbards & Sharpening Steel
£499.99
Kiri 5-Piece Knife Set — Gyuto, Santoku, Nakiri, Petty & Kiritsuke
£299.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Santoku with a rosewood handle — an 18 cm blade for vegetables, fish and boneless meat.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
The easiest first Japanese-style knife: one VG10 Damascus blade that handles vegetables, fish and boneless meat, with its own wooden scabbard.
£89.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Five pieces in VG10 Damascus with wooden handles and scabbards: bread, chef, santoku and utility knives, plus a sharpening steel.
£349.99
Questions
Not sure which knife? Send us a message and we'll help you choose.
Nine knives — paring, utility, boning, santoku, nakiri, nakiri cleaver, gyuto (chef), kiritsuke and a 10" bread knife — plus a 13" diamond sharpening steel. Each knife has its own wooden scabbard.
The santoku or gyuto covers most everyday chopping and slicing. Use the nakiri or nakiri cleaver for vegetables, the boning knife for meat and poultry, the paring knife for detail work, and the bread knife for anything crusty.
Hand wash each blade in warm water immediately after use, dry it fully before returning it to its scabbard, and avoid the dishwasher — heat and prolonged moisture can dull the edge and affect the handle.
Use the included diamond sharpening steel regularly to maintain the edge between uses. For a fuller edge restoration, a whetstone or a professional sharpening service is recommended a few times a year, depending on use.
UK delivery is free on every order, with no minimum spend. Orders are dispatched within 1–2 working days, then delivery takes 5–7 working days (6–9 working days in total). We currently deliver to UK addresses only. Knife orders travel on an age-verified, signature-on-delivery service, so someone aged 18 or over needs to be there with photo ID.
Yes — you have 30 days from delivery to return an unused knife, plus the statutory 14-day right to cancel.
