Japanese Knives Set
FAQ'S (Frequently Asked Questions)
Japanese knife sets are renowned for their outstanding sharpness, accuracy, and control. They are perfect when cutting vegetables, meat, or fish with little effort. This is because they are thinner with sharper edges, perfect for delicate tasks in everyday use.
Absolutely. Japanese knives are not just for professionals. Their precision can make prep work easier and more enjoyable for home cooks once you become accustomed to them.
Wash the Japanese knives by hand and dry them immediately. Once dried, keep them in the knife block or sheath. Occasionally, oil the blade, especially if it’s made from high-carbon steel. Avoid cutting bones or frozen food.
Jayger’s Japanese knives are often made from layered Damascus or high-carbon stainless steel, combined with durable hardwood handles for comfort and style.
Yes, these knives stay sharp for a long time with proper care. These knives are perfect for kitchen use as they hold an edge much longer than standard knives. You need to regularly hone and sharpen the knife with a whetstone to maintain its sharpness.
Yes, you can customize a Japanese knife set; options like engraving, handle material, or blade sharpness are available. If you want to customize your knife, contact us directly and tell us about your knife preferences.