Kaito Connoisseur Set

The Kaito Collection trio, accompanied by the two accessories that matter in everyday use. A chef knife for heavy cuts, a Santoku for everything else and a paring knife for fine work — all in hammered 10CR15CoMoV steel at 60 HRC with a hand-polished pakkawood handle. The honing steel maintains the edge between sharpenings, the finger guard guides the blade and protects the hand. Everything you need to fully equip a kitchen in a single set. What's in the Set 1 Kaito chef knife (200 g): the ultimate all-rounder. Meat, fish, vegetables, herbs, fruit — it handles everything. 1 Kaito Santoku (191 g): wide blade and harmonious silhouette for chopping, slicing and dicing, equally at home on crunchy vegetables and tender meats. 1 Kaito paring knife (86 g): compact and agile for peeling, trimming, hollowing and detailed cutting with precision. 1 honing steel: 20 cm stainless steel rod, ergonomic handle. A few light strokes realign the edge and keep the blade sharp day after day. 1 stainless steel 304 finger guard: 6.5 x 4.5 cm, adjustable ring, for right- and left-handed users. It secures the fingers and acts as a guide for even julienne and brunoise cuts. Why the Kaito Collection? Kaito blades are forged in 10CR15CoMoV stainless steel — a carbon-rich, cobalt-enhanced steel hardened to 60 HRC for an edge that lasts. The hammered finish gives the blade its visual signature and reduces food sticking during cutting. The hand-polished pakkawood handle fits comfortably in the hand and resists kitchen moisture. Three knives, one single standard: precision of cut, without effort. Care and Maintenance For everyday use, a few light strokes on the honing steel to realign the edge. When the cut weakens, sharpen on a whetstone maintaining the original angle. Hand wash and dry immediately for both knives and accessories: the dishwasher damages the steel, the handle wood and the polished finish of the finger guard. Work on a wooden chopping board and avoid bones, frozen food and twisting motions. Technical Specifications Knives: chef, Santoku and paring knife from the Kaito Collection Blade: hammered 10CR15CoMoV stainless steel, hardness 60 ± 1 HRC Handle: hand-polished pakkawood Weight: chef 200 g, Santoku 191 g, paring knife 86 g Honing steel: stainless steel, 20 cm rod, ergonomic handle Finger guard: stainless steel 304, 6.5 x 4.5 cm, approx. 20 g, adjustable ring Knives delivered in their Kaitsuko gift box