The Moelle Knife Set
"WOW. As a personal chef, my knives are the most important tool and this blows my well-maintained 10-year-old knife set out of the water."
⭐⭐⭐⭐⭐ How2Hailey - Verified Buyer
Estimated Delivery:04 Jun - 08 Jun
The Moelle Knife Set
Four knives. Every cut covered.
A knife is the most personal tool in the kitchen. It is in your hand every time you cook, and when it is right, you feel it immediately. The weight, the balance, the way the blade meets the board.
The MOELLE Knife Set was designed around a simple truth: four knives, chosen well, will outperform a drawer full of mediocre ones. So we selected the four that matter most.
Each blade is forged from the same 67-layer VG10 Damascus steel. The same carbonised teak handle. The same quiet weight in your hand.
What's in the Set
|
Paring Knife The Precision Tool 9 cm blade. Ideal for peeling, trimming, and intricate prep work. Light, nimble, indispensable. |
Santoku Knife The All-Rounder 21 cm blade. Perfect for vegetables, fish, and boneless meat. The knife you reach for every single day. |
Gyuto Chef's Knife The Powerhouse 23 cm blade in VG10 Damascus steel. Your go-to for every major cutting task. |
Damascus Bread Knife The Specialist 23 cm blade. Serrated Damascus blade that glides through any crust without tearing. Extraordinary results. |
The Paring Knife
Small tasks, done precisely. The paring knife is the knife you reach for when detail matters: peeling an apple, deveining a prawn, trimming fat, segmenting citrus. Light enough to use with one hand, sharp enough to feel effortless. This one will surprise you with how often you pick it up.
The Santoku Knife
The knife that does everything. Santoku translates roughly as 'three virtues' (meat, fish, vegetables) and this blade earns all three. With its flat edge and wide belly, it is perfectly suited to the rhythmic chopping and slicing that makes up most of everyday cooking. Once you use a proper Santoku, you will wonder how you managed without one.
The Gyuto Chef's Knife
The powerhouse. A 21 cm blade in VG10 Damascus steel, forged for confidence. The Gyuto is the professional chef's knife of choice for good reason: it handles large cuts of meat, dense root vegetables, and marathon prep sessions with equal ease. The Damascus-pattern steel is not just beautiful, each layer adds toughness and edge retention that cheaper blades simply cannot match.
The Damascus Bread Knife
There is a moment every bread lover knows: you press the knife to a fresh loaf and it glides through without crushing a single crumb. That moment is what this knife was made for. The serrated Damascus blade cuts through the hardest crust and the softest sourdough with equal grace, and it is just as precise on tomatoes, cakes, and anything else with a delicate structure.
Specifications
| Blade | VG10 Damascus steel (67 layers) |
|---|---|
| Hardness | 60–62 HRC |
| Handle | Reclaimed teak wood |
| Knives | Paring · Santoku · Gyuto · Bread |
| Edge | Double-bevel · Serrated bread knife |
| Care | Hand wash only |
| Origin | Copenhagen, Denmark |
The Handle That Makes the Difference
FAQ
What is the difference between the Santoku and the Gyuto?
The Santoku has a flatter edge, making it ideal for up-and-down chopping — great for vegetables and fish. The Gyuto has a curved blade designed for rock-chopping motions and handles larger cuts of meat with more power. Both are outstanding. Most cooks find themselves alternating between them depending on the task.
Can I sharpen these knives at home?
Yes. We recommend using a Japanese whetstone (1000/3000 grit) for the Paring, Santoku, and Gyuto knives. The Damascus Bread Knife has a serrated edge and is best to send it to a professional sharpener when needed, which is typically much less often than a straight-edge blade.
