SETO Cutlery ISEYA 33 Layers Nickel Damascus VG10 Kitchen Knife SET

  • $390.00
    Unit price per 
  • Save $46.00
Shipping Policy

Brand:  SETO Cutlery ISEYA
Blade Material: VG-10 Stainless Steel Core / Damascus 33 Layers
Handle: Black Plywood
Made in Japan

G-0  Petty Knife
Blade Length: 76mm (3")
Total Length: 185 mm ( 7.3'')
Weight:  62 g ( 2.2 oz)

G-1 Petty Knife
Blade Length: 120mm (4.7")
Total Length: 225 mm ( 8.8'')
Weight:  70 g ( 2.5 oz)

G-2 Petty Knife
Blade Length: 150mm (5.9")
Total Length: 260 mm ( 10.2'')
Weight:  85 g ( 3 oz)

G-4 Chef's Knife
Blade Length: 210mm (8.3")
Total Length: 330 mm ( 13'')
Weight:  188 g (6.6 oz)

G-5 Santoku Knife
  "Santoku" Knife is a kitchen knife of the double-edged can be broadly used for meat, fish, vegetables, etc. All-purpose knife. The kitchen knife is used broadly at home in Japan.
Blade Length: 180mm (7")
Total Length: 300 mm ( 11.8'')
Weight:  180 g (6.3 oz)

      The Nickel Damascus steel weaved 33-layers is not only beautiful,but also high-grade for strength, durability, sharpness. The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword "Katana", the blade is made with low and high carbon stainless steel. The same wave pattern dose not exist. It is one article that can withstand use for professional use and home use by the forging and VG10.

       VG-10 is high-carbon stainless steel containing cobalt, hard and HRC is 60-61. The material has excellent sharpness, wear resistance and rust resistance. So spreads between professional. It is developed and made by Takefu Special Steel Co.,Ltd.  It's Japanese company.   

      If the entire blade is very hard, it is difficult to sharpen. If the edge is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. Goodness of sharpness is a matter of course, but the beauty of the finish is superb.

 About Japanese Knives
Japanese knives are made by craftsmen and machines,so there are some scratches. Almost Japanese knives are thin blade. Don't hit and cut frozen food or bones, the edge will be chipped or broken.   

About "Seki City"
    Seki city is the top share of cutlery in 5 biggest producing area of Japan. The feature of Seki's cutlery is the edge is hard, the durability of the sharpness. The cutlery produced by Japanese traditional techniques and the precious knowledge containing appropriate quenching is easy re-sharpening, the sharpness is excellent and sustains for a long time. The sword of Seki City was praised for "Not breaking, not bending,and it can cut well". Seki city inherits the precious tradition.