Neverending Sharpness Bundle I [magnolia]
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
The Neverending Sharpness Bundle I consists of everything you need to get started on your Japanese knife-owning, sharpen-it-yourself journey.
The SharpEdge "Basic" Sharpening Set [#1000/3000] is a great beginner sharpening set bundle with all the necessities for sharpening and is very affordable at the same time. It includes two sharpening stones, a leather strop, and a sharpening guide clip to make the process easier and more controlled.
The Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6.1") (multi-purpose knife) and the Yoshida Nakiri Kyusyu SUJ-2 Kuro-uchi 165mm (6.5") (vegetable knife) are great beginner knives to get into sharpening, which is why we decided to include one of them in the bundle – you decide, which! Both have several advantages in terms of sharpening and their steel is perfect for home and pro use. We are impressed by the great sharpening qualities of the steel, and the knife's natural resistance to abrasion during use. The steel was originally developed for ball bearings and only later migrated into the culinary world. As a result, it has incredible abrasion resistance and strength. Both knives keep a sharp edge for a very long time, which is why chefs often choose SUJ-2 steel when ordering custom high-end knives.
The Neverending Sharpness Bundle I has everything you need to get into sharpening and also makes a great gift for any knife enthusiast.
The bundle consists of:
- SharpEdge "Basic" Sharpening Set [#1000/3000]
- Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6.1") OR Yoshida Nakiri Kyusyu SUJ-2 Kuro-uchi 165mm (6.5")
SHARPEDGE "BASIC" SHARPENING SET [#1000/3000]
The set includes everything you need to keep all your knives, whether Japanese or not, in good shape on a budget.
SharpEdge "Basic" Sharpening Set [#1000/3000]:
- Sharpening stone #1000/3000
- Knife sharpening guide clip
- Leather strop
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Suggested sharpening process:
Feeling challenged? Check out our Beginner's Video Guide to Knife Sharpening and learn all the basics. Don't forget to enjoy the process and find your inner zen! |
SANTOKU FUNAYUKI KNIFE or NAKIRI KYUSYU KNIFE
The Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6.1") and the Yoshida Nakiri Kyusyu SUJ-2 Kuro-uchi 165mm (6.5") are a suitable choice for a first Japanese knife. Why?
- They are masterfully handcrafted high-quality knives that keep a sharp edge for a long time after sharpening;
- They are very affordable and can function as a great, worry-free learning tool;
- They are made of fine-grained SUJ-2 steel, which is sharpened quickly and tends to keep its sharp edge for longer than most steels. The SUJ-2 steel has several properties that make it easy and ideal for sharpening, whether you are still learning or are already a pro.
!! One thing to keep in mind when buying SUJ-2 steel knives is that they require diligent maintenance – it is important to wipe them during use and clean and wipe them dry after you are done. Otherwise, they may rust more quickly than some other steel knives. However, due to their amazing edge retention, this is a nice compensation.
Because of their lower chromium content, they have a natural tendency to develop a protective patina, which will lower the need for maintenance when fully developed, but until then, the knife needs to be cleaned and wiped regularly, and occasionally oiled as well.
Blade shape: Santoku / Nakiri
Steel type: SUJ-2
Blade construction: San-mai / convex v-edge / kuro-uchi
Hardness (HRC scale): 63-64
Overall length: 300mm (11.8") / 310mm (12.2")
Blade length: 155mm (6.1") / 170mm (6.7")
Blade height: 47mm (1.8") / 49mm (1.9")
Spine thickness: 2.0mm (0.09")
Weight: 110g (3.9 oz) / 165g (5.8 oz)
Handle length: 130mm (5.1") / 129mm (5.1")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Blacksmith: SharpEdge
Location of the smithy: SAGA / Saga Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
