The Complete Osaka Set covers every task in the kitchen, from the small and intricate, to slicing the holiday ham, to preparing watermelon on a hot summers' day, these knives will be your best friends in the kitchen. The Utility Knife is like a all purpose but a tad smaller and shorter than the chefs knife. It loves cutting carrots, onions etc but can also glide through strawberries, herbs etc. While the utility was not my favourite when we begun the design process is has become one of the most used knives in our kitchen. The Vegetable Chopper is... the ultimate vegetable chopper. Modern cuisine often brings many elements to the plate and the most important element (for our long term health and to bring colour to the plate) is the vegetable. This knife has a longer blade than most to allow it to easily conquer onions, tomatoes etc but still feel prefect as you work with larger vegetables like cabbage, lettuce, etc. It can also be used when cutting pumpkins, watermelons, and many more. The Jamon Slicer is just that, an ultimate slicer - yes. But this slicer doesn't end at ham. The Jamon has be trialed slicing sushi, a chicken, and large cooked Wagyu steaks and it performed wonderfully for all. It's a slicer and show stopper for anything large that is about to be prepared or eaten. The Gyuto Knife is the most popular knife in most kitchens and restaurants. It's the best knife for just about anything, whether you're chopping, slicing fruit and vegetables, preparing proteins or even slicing bread - this is the knife for the job. The Bunka is the all purpose chopper. The deeper blade allows you to glide the starchy vegetables (pumpkins, potatoes, daikon etc) with a large section for separation (starchy vegetables tend to stick to the knife - mildly annoying). This knife can also be used for preparing proteins or even cut & slice large fruit like pumpkins and pineapples. The Paring Knife is your go to for more intricate duties like chopping strawberries, grapes, apricots, and even herbs,. The shorter blade brings us closer to the piece of anything that is being cut. It's also a great item for younger people to begin the kitchen journey. Specs Utility KnifeBlade Length: 185mm (~7 inches) | Blade Height: 35mm (1.37 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 315mm (12 inches) | Weight: 180 grams (6.34 oz)Vegetable ChopperBlade Length: 210mm (~8 inches) | Blade Height: 50mm (1.96 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 340mm (13.38 inches) | Weight: 283 grams (9.98 oz) Jamon SlicerBlade Length: 278mm (~10.94 inches) | Blade Height: 20mm (.78 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 405mm (15.94 inches) | Weight: 180 grams (6.34 oz) Gyuto Chef's KnifeBlade Length: 220mm (~8.5 inches) | Blade Height: 49mm (1.9 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 350mm (~14 inches) | Weight: 218 grams (42oz)Bunka Chopper Blade Length: 196mm (~7.5 inches) | Blade Height: 58mm (2.28 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 350mm (12.9 inches) | Weight: 237 grams (8.3oz) Paring KnifeBlade Length: 128mm (~5 inches) | Blade Height: 30mm (1.18 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 250mm (9.8 inches) | Weight: 138 grams (4.86 oz) Blade - 3 Steps to Blade Perfection Our three step approach to marry art with functionality. Slice, Slide & Separate. Step 1 - Slice The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods. Step 2 - Slide Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel. Step 3 - Separate As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.
