Tengoku 10-Piece Blue Chef Knife Set
$699.00
1000 in stock
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Support from 8:30 AM to 10:00 PM everydayMeet the Tengoku 10-Piece Chef Knife Set—a complete bench of daily drivers and specialists for prep. service. and everything between. Damascus-pattern stainless blades pair with blue resin epoxy handles for confident grip and clean. controlled cuts. Each knife is balanced at the pinch. ground to a keen double-bevel (~12° per side). and built on a full-tang. stainless-bolstered construction.
Key Highlights
- Complete coverage: Gyuto. Kiritsuke. Slicer. Serrated Bread. Nakiri. 7 Santoku. 5 Santoku. Boning/Fillet. Utility. and Paring
- Low-effort sharpness: thin geometry and ~12° per-side edges for precise. easy cuts
- Durable build: stainless Damascus-pattern faces. full tang. stainless bolster. ~58 HRC
- Comfort & balance: neutral at the pinch with ergonomic. lightweight blue epoxy handles
Unboxing & Features
See the set in hand—blade geometry. balance at the pinch. and how each profile earns its keep on the board.
Why This Knife Set Works
- One kit. many jobs: tall veg work. delicate tip work. long protein slices. and crust control—covered
- Glide. not force: thin grind + ~12° edges yield smooth cuts and clean presentations
- Daily durability: stainless construction with Damascus pattern resists corrosion and cleans fast
- Confident control: neutral balance at the pinch; ergonomic blue epoxy handles
Specifications
| Series | Tengoku |
| Set Type | 10-Piece Chef Knife Set |
| Blade Steel (Core) | Premium high-carbon stainless |
| Cladding / Finish | Stainless. Damascus-pattern finish; polished spine & bolster |
| Hardness (HRC) | ~58 HRC |
| Edge Style | Double-bevel (~12° per side); serrated bread blade |
| Tang / Construction | Full tang; stainless bolster |
| Balance | Neutral to slightly forward at pinch (by profile) |
| Handle | Blue resin/epoxy; ergonomic contour |
Spec Diagram & Infographic
Kiritsuke — 9-inch
Hybrid slicer/chef with a sword tip for precise tip work and elegant. single-stroke plating cuts.
| Blade Length | 228 mm / 8.98 in |
| Blade Height | 47 mm / 1.85 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 358 mm / 14.09 in |
| Weight | 209 g / 7.37 oz |
Chef (Gyuto) — 7.5-inch
Daily driver for slicing. dicing. mincing. and long. clean draw cuts with a fine tip for detail.
| Blade Length | 190 mm / 7.48 in |
| Blade Height | 44 mm / 1.73 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 327 mm / 12.87 in |
| Weight | 191 g / 6.74 oz |
Slicing (Sujihiki) — 7.5-inch
Long. narrow geometry for low-drag protein slicing—prime rib. roasts. terrines. and clean sushi pulls.
| Blade Length | 190 mm / 7.48 in |
| Blade Height | 31 mm / 1.22 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 319 mm / 12.56 in |
| Weight | 172 g / 6.07 oz |
Serrated (Bread) — 8-inch
Saw through crust without crushing crumb; also excellent on tomatoes. citrus. and layered cakes.
| Blade Length | 200 mm / 7.87 in |
| Blade Height | 31 mm / 1.22 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 327 mm / 12.87 in |
| Weight | 177 g / 6.24 oz |
Nakiri (Vegetable) — 7-inch
Tall. flat profile for straight push-cuts. stacks. and fine chiffonade with generous board clearance.
| Blade Length | 170 mm / 6.69 in |
| Blade Height | 43 mm / 1.69 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 299 mm / 11.77 in |
| Weight | 206.4 g / 7.28 oz |
Santoku — 7-inch
All-purpose push-cutter with a slightly flatter belly for fast. upright work on compact boards.
| Blade Length | 174 mm / 6.85 in |
| Blade Height | 34 mm / 1.34 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 306 mm / 12.05 in |
| Weight | 197 g / 6.95 oz |
Santoku — 5-inch
Compact all-rounder for fruit. cheese. herbs. and quick sandwich prep—nimble and easy to control.
| Blade Length | 120 mm / 4.72 in |
| Blade Height | 29 mm / 1.14 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 95 mm / 3.74 in |
| Total Length | 235 mm / 9.25 in |
| Weight | 93 g / 3.28 oz |
Boning / Fillet — 6-inch
Flexible. narrow blade for tracing bones. lifting pin bones. and removing silver skin with minimal waste.
| Blade Length | 143 mm / 5.63 in |
| Blade Height | 31 mm / 1.22 in |
| Spine Thickness | 1.3–2.0 mm (0.05–0.08 in) |
| Handle Length | 117 mm / 4.61 in |
| Total Length | 277 mm / 10.91 in |
| Weight | 113 g / 3.99 oz |
Utility — 5-inch
Lean. agile cutter for citrus. sandwiches. small veg. and general-purpose tasks where a chef’s knife is overkill.
| Blade Length | 125 mm / 4.92 in |
| Blade Height | 17 mm / 0.67 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 95 mm / 3.74 in |
| Total Length | 234 mm / 9.21 in |
| Weight | 93 g / 3.28 oz |
Paring — 4-inch
In-hand control for peeling. trimming. segmenting citrus. hulling. and delicate detail work.
| Blade Length | 100 mm / 3.94 in |
| Blade Height | 14 mm / 0.55 in |
| Spine Thickness | 2.0 mm / 0.08 in |
| Handle Length | 95 mm / 3.74 in |
| Total Length | 207 mm / 8.15 in |
| Weight | 86 g / 3.03 oz |
What’s Included
- 8 Chef (Gyuto)
- 9 Kiritsuke
- 7.5 Slicing (Sujihiki)
- 8 Serrated (Bread)
- 7 Nakiri
- 7 Santoku
- 5 Santoku
- 6 Boning / Fillet
- 5 Utility
- 4 Paring
- Premium gift box packaging
- Limited Lifetime guarantee
Care & Use
- Hand-wash with mild soap; dry immediately. Avoid dishwasher heat and detergents that dull the polish.
- Use wooden or soft plastic boards; avoid glass. stone. or ceramic surfaces.
- Maintain ~12° per side. For supplies. see our and .
- Store safely on a magnetic strip. in a knife block. or sheaths/drawer tray.
- Avoid prying. twisting. frozen foods. or hard bones.
FAQ
What’s the difference between Gyuto and Santoku?
Gyuto excels at rocking and long draw cuts with a fine tip; Santoku’s flatter belly favors chop/push cuts and tight board space.
Is the Damascus pattern real?
The blades feature a stainless Damascus-pattern finish over a high-carbon stainless core. offering food release and an artisan look with everyday durability.
How often should I sharpen?
Hone lightly as needed; sharpen when a few passes no longer restore bite. Many home cooks touch up every few weeks.
Do the epoxy handles need special care?
Just hand-wash and dry. Avoid prolonged soaks and high heat to preserve gloss and fit.
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