Hand-forged by artisans, this Blacksmith Knife Trio delivers exceptional sharpness with full-tang constructions to handle whatever the kitchen throws your way. This knife set includes a chef’s knife for utility, a Santoku knife for quick prep work, and a paring knife for precise, detailed cuts. Each blade is made of high-carbon steel that offers more durability and corrosion resistance — plus easier sharpening — than run-of-the-mill stainless steel.
Chef’s Knife
Santoku Knife
Paring Knife
Care
Materials
Price: $148.00
Rating: 4.8 out of 5 (97 reviews)
First draws for your kitchen arsenal
Rating: 5 out of 5
By Jason A.
Great knife set! The knives are sharp, comfortable to hold, and work well for everyday kitchen tasks. The box they come in is nice and I keep them in the box instead on my block. Highly recommended! You need to oil the unfinished edge but they look and feel great.
Rating: 5 out of 5
By Emily G.
We were in need for some really good knives. These are it!!
Rating: 5 out of 5
By Michael F.
I’ve used many eyes from different companies that I have had different experiences with each ones, but these definitely stand out in so many ways. The beauty of the metal and how it wears overtime, the durability and quality of the full tang Construction, and of course, the blades themselves are sharp and durable, and hold their cutting edge. I should also mention that the quality is consistent across all of their names and for the money you pay, you definitely do get an incredibly high-quality product
Rating: 5 out of 5
By Heather A.
Love these knives!! They look fantastic on my magnetic knife block.
Rating: 5 out of 5
By Christopher W.
Very good knives. Quality materials and very beautiful.
The trio includes an 8" chef's knife (workhorse for most cutting tasks), a 6" Santoku knife (wider blade, ideal for quick prep work and slicing), and a 5" paring knife (for precise detail work like peeling and trimming). Together they cover virtually every everyday kitchen cutting need.
High-carbon steel takes a sharper edge than stainless, holds that edge longer between sharpenings, and is easier to sharpen when it does need attention. The trade-off is more care — high-carbon steel can rust if left wet. Reviewers describe the blades as noticeably sharper than their previous stainless knives.
Yes — reviewers confirm they arrive sharp out of the box. Apply a thin layer of food-grade mineral oil before first use to protect the high-carbon steel. The blade angles (chef's at 20°, Santoku and paring at 15°) are appropriate for each knife's function.
No — hand wash only and dry immediately. Dishwashers damage both the high-carbon steel blade (accelerating rust and dulling the edge) and the pakkawood handle (which can crack with repeated heat and moisture). Proper hand washing takes seconds and will keep these performing for decades.
Yes — high-carbon steel naturally develops a patina (dark oxidation layer) with use and exposure to acidic foods. This is a feature: the patina actually protects against rust and adds character. Those expecting stainless-style appearance should note the difference upfront.
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