RAN Set – Chef’s Knife 150mm + Utility Knife 120mm
Samurai precision in your kitchen – uncompromising ergonomics and superior craftsmanship
Elevate your culinary experience with the RAN set, a fusion of versatility, precision, and durability, crafted to the highest Japanese standards.
The 150mm chef’s knife, inspired by samurai mastery, provides flawless control for slicing, chopping, and shaping a wide range of ingredients. Its perfect ergonomics ensure stability and comfort, making it an essential tool for every serious culinary enthusiast.
Complementing it, the 120mm utility knife delivers exceptional accuracy when working with smaller ingredients, making it ideal for fine chopping, mincing herbs, and cutting fruits and vegetables.
Unmatched durability – 69 layers of Damascus steel and VG10 core
At the heart of RAN knives lies VG10 stainless steel, renowned for its superior hardness of HRC61 on the Rockwell scale. The 69-layer Damascus steel blade, engraved with distinctive Japanese lettering, reflects the spiritual connection between tradition and modern engineering.
A handle designed to last – Canvas-Micarta
The black Canvas-Micarta handle, reinforced with stainless steel rivets, provides flawless ergonomics, stability, and longevity. Thanks to its advanced lamination process, it retains its shape, repels moisture, and remains comfortable even during extended use.
RAN Set – a new dimension of culinary excellence
Whether you're a master chef or an enthusiastic cook, the RAN set represents the ultimate blend of samurai craftsmanship and modern design, built to last for generations.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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