HOBO 15-Piece Japanese Chef Knife Set (Brown Pakkawood Handle)

What makes these knives different from regular kitchen knives?

These knives feature high carbon stainless steel construction which provides superior edge retention compared to standard stainless steel. The carbon content increases hardness allowing the blade to maintain its sharp edge longer. Each knife uses full-tang construction where the blade extends through the entire handle creating better balance and durability. The hand-polished edges are sharpened to 14-16 degrees per side, significantly sharper than most kitchen knives.

Are these knives dishwasher safe?

Hand washing is recommended to maintain the knives' longevity and sharpness. While the high carbon stainless steel resists corrosion, dishwasher detergents and high heat can dull the blade edge over time. The Pakkawood handles may also be affected by prolonged exposure to dishwasher conditions. Simply wash with warm soapy water and dry immediately for best results.

How do I use the included sharpening rod properly?

Hold the sharpening rod vertically with the tip resting on a cutting board. Maintain a 15-degree angle between the knife blade and the rod. Draw the knife down the rod from heel to tip in a smooth motion, alternating sides with each stroke. Use light pressure and perform 5-10 strokes per side. Clean the rod with a damp cloth after use and store in a dry location.

What is the difference between the chef knife and santoku knife?

The 8-inch chef knife features a curved blade ideal for rocking motions when chopping herbs and vegetables. Its pointed tip excels at precision work like trimming meat. The 7-inch santoku knife has a straighter edge with a wider blade, perfect for up-and-down chopping motions. The santoku's design makes it excellent for slicing vegetables, fish and boneless meats with clean, precise cuts.

How should I store these knives to maintain their sharpness?

Use the included wooden block which protects blade edges from contact with other utensils. The tilted design allows easy access while keeping blades separated. Never store knives loose in drawers where they can knock against other items and become dull. Ensure knives are completely dry before storage to prevent any moisture-related issues with the high carbon steel.

Can these knives handle heavy-duty tasks like cutting through bones?

These knives are designed for standard kitchen tasks and should not be used on bones, frozen foods, or extremely hard materials. The thin, sharp edges optimised for precision cutting can chip or damage when used inappropriately. For bone cutting, use a dedicated cleaver or bone saw. Stick to vegetables, fruits, herbs, fish and boneless meats for optimal performance and longevity.

What does full-tang construction mean and why is it important?

Full-tang means the blade steel extends completely through the handle, creating a single piece of metal. This construction provides superior strength, balance and durability compared to partial-tang knives where the blade is attached to the handle. Full-tang knives won't separate at the handle joint and offer better weight distribution for improved control during cutting tasks.

How do I maintain the Pakkawood handles?

Pakkawood handles require minimal maintenance due to their laminated construction. Clean with a damp cloth and mild soap, then dry immediately. Avoid soaking in water or putting in the dishwasher. Occasionally apply a small amount of food-safe mineral oil to maintain the wood's appearance and prevent drying. The laminated construction makes Pakkawood more resistant to cracking and moisture than traditional wood handles.