Vogue CR403 Tsuki Series 7 3-Piece Japanese Knife Gift Set | VG-10 Damascus Steel

Equip your culinary station with precision slicing performance, razor-sharp edge retention, and Japanese blade craftsmanship with the Vogue Tsuki Series 7 CR403 3-Piece Knife Gift Set. Purpose-designed for professional executive chefs, commercial kitchen prep brigades, catering professionals, culinary apprentices, and passionate home cooks, this premium Japanese knife collection bundles three fundamental kitchen workhorses: a versatile 205 mm Chef Knife, a precision 125 mm Santoku Knife, and an agile 90 mm Paring Knife. Packaged in an elegant gift box, it provides the essential cutting foundation required for heavy-duty commercial service.

High-Carbon VG-10 Core Hardened to 60° Rockwell

At the heart of every Tsuki Series 7 blade lies a premium Japanese VG-10 high-carbon stainless steel core. Expertly tempered and cryogenically hardened to an exceptional 60° Rockwell rating (HRC 60), this high-density cutting core delivers superior edge retention that significantly outlasts standard German or French kitchen steel. Chefs can work through intensive, high-volume prep shifts slicing fibrous meats, dense root vegetables, and acidic citrus without experiencing premature dulling or blade deformation.

Multi-Layer Damascus Cladding with Anti-Adhesion Release

Encasing the VG-10 core are multiple protective layers of high-tensile Damascus stainless steel sheathing. This clad construction provides two distinct functional advantages in professional service:

• Structural Durability & Corrosion Resistance: The outer Damascus layers shield the inner high-carbon core against rust, pitting, and mechanical impact.

• Low-Friction Food Release: The textured Damascus grain pattern disrupts surface tension during slicing. This creates micro air pockets that reduce friction and adhesion, allowing thin potato slices, cured meats, and cucumbers to drop away cleanly from the blade face without sticking.

Ergonomic Micarta Composite Handles & Balanced Full-Tang Build

Repetitive slicing, chopping, and brunoise dicing can induce severe wrist fatigue and repetitive strain injuries during 10-hour kitchen shifts. Tsuki Series 7 knives feature ergonomic resin-infused Micarta handles sculpted to sit comfortably and securely in hand. Formed from compressed linen and thermosetting resin, Micarta delivers the tactile warmth of natural timber while remaining impervious to moisture, kitchen grease, and animal fats. The seamless bolster and full-tang design provide a balanced centre of gravity, giving kitchen staff precise control over every cut.

The 3 Core Culinary Essentials Included

• 205 mm (8") Chef Knife: The central kitchen workhorse engineered with an optimal curving belly for rapid rock-chopping, slicing boneless proteins, dicing onions, and shredding dense cabbages.

• 125 mm (5") Santoku Knife: A compact, Japanese multi-purpose prep knife featuring a flatter profile, ideal for rapid push-cutting, julienning root vegetables, and fine precision slicing.

• 90 mm (3.5") Paring Knife: An ultra-dexterous handheld detailing blade for coring tomatoes, trimming artichokes, peeling fruit, segmenting citrus, and intricate garnishing work.

Key Features & Benefits

• Japanese VG-10 Steel Core: High-grade core steel delivers exceptional sharpness, high tensile strength, and long-lasting edge retention.

• 60° Rockwell Hardness Rating: Hardened to HRC 60 to maintain a fine cutting edge through long, intensive prep service periods.

• Layered Damascus Steel Cladding: Provides structural impact resistance while generating an eye-catching ripple pattern across the blade face.

• Anti-Stick Food Release: Clad surface reduces cutting friction, allowing sliced ingredients to glide away cleanly without dragging.

• Durable Ergonomic Micarta Handles: Moisture-resistant resin composite handles ensure a non-slip, fatigue-free grip in wet kitchen conditions.

• Essential 3-Piece Setup: Includes a 205 mm Chef Knife, 125 mm Santoku, and 90 mm Paring Knife to cover all prep tasks.

• Balanced Full-Tang Construction: Weight distribution between blade and handle enhances wrist ergonomics and slicing precision.

• Deluxe Presentation Packaging: Encased in a sturdy gift box measuring 465(H) x 163(W) x 35(D) mm, ideal for culinary apprentices and executive gifts.

Technical Specifications

Daily Care, Honing & Kitchen Sharpening Guidelines

To protect fine VG-10 Japanese cutting edges, prevent edge chipping, and ensure a lifetime of service:

1. Strictly Hand Wash Only: Never place Tsuki Damascus knives into a commercial or domestic dishwasher. Caustic dishwasher detergents, high-temperature wash cycles (60°C to 85°C), and contact with other cutlery will etch the Damascus finish, pit the high-carbon core, and chip the razor-fine cutting edge.

2. Immediate Cleaning & Drying: Wash the blades immediately after use in warm soapy water using a non-abrasive soft cloth or sponge. Rinse with clean water and dry thoroughly with a dry tea towel before placing them in storage. Never allow knives to sit wet in commercial sinks or prep tubs.

3. Cutting Board Compatibility: Always use edge-friendly cutting boards made from end-grain timber, soft wood, high-density polyethylene (HDPE), or rubber prep boards. Never chop directly on stainless steel worktops, ceramic plates, marble slabs, or glass boards, as hard surfaces will immediately roll or chip a 60° Rockwell edge.

4. Honing & Whetstone Sharpening: Maintain the blade edge between prep shifts using a smooth ceramic honing rod. When sharpening is required, sharpen the knives on a Japanese water whetstone (1000-grit for bevel establishing, 3000-to-6000-grit for mirror polishing) at a fine 15-degree angle per side. Avoid coarse diamond steels or aggressive pull-through electric sharpeners that remove excessive core steel.

5. Safe Storage: Store blades safely inside a lined knife roll, on a magnetic timber wall rack, or within protective blade sheaths (sayas). Never toss loose knives into cutlery drawers where edges can collide with metal utensils.

6. Intended Slicing Use: These knives are engineered for precision slicing, carving, and chopping boneless proteins, produce, and cooked meats. Never use these blades to chop through dense animal bones, frozen blocks of food, or hard crustacean shells, and never use the tips to pry open cans or jars.

Regulatory Compliance & Freight Information

• Age Restriction Verification: In compliance with Australian state and federal legislation governing the sale of controlled edged tools,you must be 18 years of age or older to purchase this product. Age verification checks may be conducted at checkout or upon courier delivery.

• Australia-Wide Delivery: Fast commercial road freight is available to cafes, restaurants, hotels, commercial culinary academies, and residential street addresses across Australia. Every set is packed in shock-absorbing presentation packaging to guarantee blades arrive straight, sharp, and protected against transit shock.

Frequently Asked Questions

What does the 60° Rockwell rating mean for kitchen performance?

The Rockwell Hardness Scale measures steel resistance to indentation and wear. Standard European chef knives typically sit between 54° and 56° HRC, requiring frequent steeling. A 60° Rockwell rating signifies a much harder cutting edge that holds its razor-sharp bevel for significantly longer periods, reducing the frequency of stone sharpening during heavy commercial use.

What is the advantage of a VG-10 core wrapped in Damascus steel?

Ultra-hard core steels like VG-10 provide elite sharpness and cutting precision, but can be brittle on their own. By cladding the core with multiple outer layers of softer, more flexible Damascus stainless steel, the blade gains high impact resistance, improved rust protection, and reduced surface friction that prevents food from sticking to the knife face.

Can these knives be cleaned in a commercial dishwasher?

No. Tsuki Series 7 knives are strictly hand-wash only. The caustic chemicals, turbulent water jets, and high heat inside commercial dishwashers will ruin the edge geometry, pit the VG-10 steel, and degrade the polished Micarta handle. Always wash by hand with mild dishwashing liquid and towel-dry immediately.

What is Micarta, and how does it compare to timber handles?

Micarta is a high-grade industrial composite formed by soaking linen fabrics in resin under extreme pressure. Unlike traditional wooden handles that can absorb liquids, swell, crack, or harbour bacteria over time, Micarta is completely non-porous, highly resistant to kitchen oils, and offers a secure, slip-resistant grip even when handling wet prep ingredients.

What sharpening angle should I use on Tsuki Series 7 knives?

Tsuki blades feature a fine Japanese-style acute bevel ground to approximately 15 degrees per side (30 degrees total). For best results, resharpen using a traditional water whetstone rather than heavy pull-through sharpeners.

Is this knife set suitable for an apprentice starting culinary school?

Yes. With a 205 mm Chef Knife, a 125 mm Santoku, and a 90 mm Paring Knife, this set includes the three most versatile, everyday prep blades required by culinary students, apprentices, and commercial line cooks.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.