Ginza Steel KC Series Hagakure Three - VG10 Knife Set

A bit of routine care keeps all three blades performing well for years.

Handling:

• Each knife carries a genuinely sharp edge — keep fingers clear of the blade line and store the set away from kids.

What to cut:

• Stick to food prep across all three knives. Using them on packaging, bone, or frozen foods can chip or roll the edge.

After each use:

• Hand wash with mild soap and warm water — skip abrasive pads or harsh detergents.
• Clean the bolster and handle seam as well as the blade face on each knife.
• Rinse thoroughly until no soap residue remains.

Drying:

• Dry each blade right after washing — standing moisture is what leads to spotting or rust.
• A soft cloth gives a cleaner, streak-free finish than air-drying.

Storage:

• Keep the set somewhere dry, away from humidity.
• A blade guard or knife roll for each piece protects the edges and keeps hands safe when reaching for one.

Sharpening:

• Plan on touching up each edge every couple of weeks with regular use — a whetstone or honing rod both work.
• New to sharpening? A guide or local sharpening service is a safe place to start.

• Country of Origin: China 🇨🇳
• Knife Type: Santoku Knife, Chef Knife, Cleaver Knife
• Blade Material: 67 layers, Damascus VG-10 steel core
• Blade Edge: Double Edge
• Handle: Ultra-premium G-10 handle, black colour
• Blade Length: 8" and 7"
• Overall Length: 12"
• HRC: 60±2