Japanese knife sets represent centuries of blade-making expertise from Japan's master craftsmen. These collections typically include essential kitchen knives forged from high-carbon steel or Damascus steel. Most sets feature the santoku, nakiri, and gyuto as core pieces. Japanese blades maintain sharper edges longer than Western knives due to harder steel composition. Sets range from 3-piece starter collections to comprehensive 16-piece packages. Popular steel types include VG-10, AUS-10, and traditional carbon steel. Hand-sharpened blades offer precision cutting at 15-degree angles per side.
