This exceptional knife set includes a 210mm/240mm Gyuto and a 150mm Petty, each crafted with 46 layers of beautiful hammered Damascus steel. These knives are designed for both performance and elegance, offering superior sharpness, durability, and ease of maintenance. The Gyuto and Petty are lightweight, with blades that are double-edged and perfect for cutting meat, fish, vegetables, and working with smaller, more delicate foods.

The Gyuto is a versatile Japanese chef’s knife known for its curved blade, which smoothly rocks back and forth, and its extended tip for quick chopping. Originally used for cutting meat, the Gyuto, meaning "beef sword" in Japanese, has become one of the most essential and versatile knives in both professional kitchens and home cooking. Whether you're slicing, dicing, or chopping, the Gyuto excels in all tasks. Its design allows for precision while handling a variety of ingredients, from fresh produce to large cuts of meat or fish, making it a must-have in any kitchen.

The Petty knife, on the other hand, is a smaller version of the chef’s knife but larger than a paring knife, offering the perfect balance between size and control. It’s ideal for precision tasks such as peeling, trimming, and slicing small fruits and vegetables, while also handling larger jobs that a paring knife can’t manage. The Petty excels at intricate cutting, making it an indispensable tool for beautiful vegetable and fruit garnishes and other small-scale, delicate tasks. It quickly becomes your go-to knife for everyday kitchen use, delivering razor-sharp performance with every cut.

The knives come with a traditional Japanese Ambrosia wood handle, known for its strength, durability, and natural beauty. This ergonomic handle offers a comfortable and secure grip, ensuring smooth handling even during extended use. The double-edged blades are crafted for precision and effortless cutting, while the Damascus layers add not only a unique and striking aesthetic but also strength and resilience to the blade.

To maintain these exceptional knives, traditional Japanese knife care is essential. Sharpening and honing should always be done with water whetstones, and the knives should be hand-washed and dried immediately after use, particularly when working with acidic ingredients. For long-lasting performance, avoid cutting on hard surfaces or using the knives on items like bones, nutshells, or frozen foods.

With their exquisite craftsmanship, stunning design, and versatile performance, this set of VG-10 Damascus steel knives with Ambrosia wood handles is perfect for both professionals and home chefs who appreciate high-quality tools that elevate the cooking experience.