Chef Set- Carbon Fiber

Sujihiki- OAL 15.458 in Blade Length- 10.071 in Steel- 80CRV2 Approximately 60-62 HRC

Gyuto- OAL13.089 in Blade Length- 7.745 in Steel- 80CRV2 Approximately 60-62 HRC

Nakiri- OAL 11.408 in Blade Length- 5.553 in Steel- 80CRV2 Approximately 60-62 HRC

Petty- OAL 11.63 in Blade Length- 6.005 in Steel- 80CRV2 Approximately 60-62 HRC

The Sujihiki is a specialized slicer (literally “flesh puller”), built for long, smooth cuts through boneless meats, roasts, poultry, or fish. Its long, narrow, ultra-thin blade glides with minimal resistance to create elegant, even slices that preserve texture and presentation. My custom Sujihiki is perfect for carving roasts, portioning steaks, or preparing sashimi—delivering restaurant-quality results every time.

The Gyuto is the Japanese chef’s knife—a versatile “all-purpose” blade often called the “cow sword” (gyū means beef). With its gently curved edge and balanced design, it’s perfect for slicing, dicing, chopping, and rocking through meats, vegetables, and herbs. Lighter and thinner than Western chef’s knives, my custom Gyuto glides effortlessly for precise prep work in any kitchen.

The Nakiri is the dedicated vegetable knife, designed for clean, straight-up-and-down cuts. Its tall, rectangular blade with a flat edge excels at slicing, chopping, and mincing vegetables, herbs, and greens without rocking—ideal for precise, uniform pieces. My handcrafted Nakiri delivers razor-sharp performance and makes quick work of plant-based prep, a favorite for home cooks and pros alike.

The Petty (from the French “petit,” meaning small) is a compact Japanese utility knife, typically 4–6 inches long, perfect for precision tasks where larger blades feel unwieldy. Ideal for peeling fruits and vegetables, trimming fat/silver skin, coring, segmenting citrus, chopping herbs, or detailed in-hand work. My custom Petty offers exceptional control and agility, making it an essential everyday companion for fine prep and delicate cuts.