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Home Products 3-PIECE KNIFE SET
3-PIECE KNIFE SET
Chef's Knife
Japanese Chef's Knife
Utility Knife
3-PIECE KNIFE SET
3-PIECE KNIFE SET
Chef's Knife
Japanese Chef's Knife
Utility Knife
3-PIECE KNIFE SET

3-PIECE KNIFE SET

Damascus Knife Sets

$229.90 $1,019.00

  • 3-Piece Set Includes:

    1.  8.2-inch Chef Knife

    2.  7-inch Santoku Knife

    3.  5-inch Utility Knife

    Clean & Care:
    Hand-wash with warm water and a mild detergent.

Shipping
We offer free international shipping.

Collections: 3-PC KNIFE SET, VG10 Steel Knives

Category: VG-10 Steel

Type: KNIFE SET


3-PIECE PREP KNIFE SET

This Classic Knife collection is all about its absolute precision and superior performance. Brilliantly designed and made from high quality VG10 grade Damascus stainless-steel for superior durability, each knife is carefully crafted to bring elegance and functionality together in the kitchen.  You'll find that each knife is designed to be well-balanced, built for comfort, and its edge are constructed to be surgically sharp. This set of 3 includes utility knife santoku knife and Chefs knife perfect to sort your essential cutting, slicing, peeling and dicing needs.

Knives - Kitchen Warehouse Australia Chef Knives A chef knife is the backbone to your kitchen. They need to be comfortable to hold, hold their edge well and glide through food. That's why we've got an extensive range of chef knives available to help you find the right chef knife for you. There are specialist kitchen knife sets, colour coded knives for hygiene purposes and knife sharpeners from market-leading brands such as Tsuki and Vogue. And using a suitable chopping board helps maintain the edge of your chef knife too as it reduces how fast it can blunt. It's important to keep your kitchen knives in the right knife storage, so choose from our magnetic wall racks for easy access, as well as blocks and wallets and cases for safe and easy manoeuvring.

Cooks & Chef's Knives - Kitchen Warehouse Australia When it comes to chef’s knives, there are two main categories to choose from: German knives and Japanese knives. They're not as dissimilar as one may think (and many knives actually combine aspects of both styles!), but here are the key points of differentiation worth noting: German knives: Heavy and thick, especially at the bolster (where the blade meets the handle), German knives can be used for everything from mincing garlic to cutting through chicken bones. They have thicker blades that tend to be curved to facilitate rocking and are made from softer steel, so you’ll need to sharpen frequently. Japanese knives: Lightweight and razor sharp, western-style Japanese knives tend to have a thinner blade and straighter edge than their German counterparts, making them ideal for precise tasks like cleanly slicing cucumbers or tuna. And because they’re crafted from harder steel, they can typically go longer between sharpenings but may be prone to chipping or cracking.

The forged bolster ensures a secure and protective grip. The Santoku is originally a Japanese blade form for a Utility Knife. Translated, this name means "The Three Virtues", being equally suitable for meat, fish and vegetables. Thanks to the wide blade, the Santoku is particularly easy to handle. The beautifully patterned and perfectly proportioned walnut handles round out the cohesive and appealing look. A superb knife for a lifetime of culinary art, with a Lifetime Guarantee on materials and workmanship.

How we test chef's knives Our experts in the Kitchen Appliances and Technology Lab tested to find the best kitchen knives on the market. We tested with home cooks in mind and evaluated how well each knife cut and retained an edge after slicing and chopping through onions, chicken, cooked steak, carrots, and cheddar cheese. We sliced basil into fine ribbons, minced garlic and parsley, and sliced tomatoes. The most impressive knives were super sharp and made paper thin slices of tomato with no effort at all. We also checked the comfort of the handle and grip and the overall experience using the knife: We loved knives that rocked back and forth easily and ones that required little pressure to cut through meat. During testing, the details that stood out the most were how the handles felt in our hand and the weight of the knife. While heavier ones felt more sturdy, they tired our hands when it came to slicing hard ingredients like carrots. The larger handled, lighter knives gave us more control, while the smaller handles knives allowed us to slice quickly and thinly. Our Top Lab Pick is the Wüsthof 8-inch chef's knife. For starters, it's razor sharp and super versatile, and it was one of the only knives in our test that could cleanly slice tomatoes, chop onions, and bone a chicken with ease. Below rounded up the top-tested knives that we think are universally appealing for everyone's needs — here are the ones that made the cut!

All that being said, it’s quite possible to narrow down the field first, to help you identify a knife that might be best for you. I tested 14 knives over the course of two weeks. I used them in the normal course of my daily cooking, just to get to know them, and I also tested them in six important tasks: dicing an onion, slicing basil into chiffonade, slicing tomatoes, cubing butternut squash, supreming an orange and cutting up a whole chicken. (Though I used kitchen shears to cut through the chicken ribs to separate the breast from the back, as no chef’s knife is really meant to cut through bone, only through joints and cartilage.) Those tasks tell you almost everything you need to know about whether a knife is nimble and sharp, sturdy and powerful, and above all, comfortable and secure-feeling.

Warranty & Services

We guarantee all knives and tools to be of first class stainless steel and a lifetime against any defects in material and workmanship. Damage caused by normal wear and tear, misuse or abuse are not covered by this guarantee.

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