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The Cuisine::pro Damashiro 3-piece Santoku Knife Set completes a standard knife collection with three essential santoku sizes. Designed to broaden your prep options, each knife offers consistent performance across a cohesive set, making it a smart addition to the kitchen.
Follow the included care guidance to keep blades in top condition: hand-wash, dry promptly, hone regularly, and sharpen only as needed. Choose this 3-piece santoku set to round out your collection with dependable, everyday versatility.
Essential trio — Three santoku knife sizes complement your existing blades, rounding out a standard collection with dependable options for varied kitchen prep.
Cohesive set — Matching santokus deliver consistent handling from small to large tasks, helping you switch sizes with ease while maintaining a uniform toolkit.
Care-focused use — Hand-wash with mild soap, rinse and dry immediately to preserve blade condition and sustain reliable performance over time.
Edge maintenance — Hone regularly and sharpen only as needed; with proper care, sharpening should be infrequent, helping maintain a keen edge year-round.
Protect the blades — Avoid cutting on hard surfaces such as stone, metal, or glass to safeguard the edges and support long-term durability.
Height: 1.378 in
Width: 7.2835 in
Depth: 16.1417 in
3-Piece Set Includes: 6.5” santoku, 5.5” santoku, 5” santoku
Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
High Design: Each Damascus-inspired blade has been sharpened with a traditional Japanese leather sharpening process
Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle
Engineered for Performance: Ice-hardened and tempered to meet 53 HRC on the Rockwell Hardness scale
Balanced Construction: Crafted from one seamless piece of stainless steel with weighted hollow handles
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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