For the 2026 Holiday Shopping Season, JCK has prepared special knife sets for yourself or as a meaningful gift for someone special. Available for a limited time and in limited quantities.

Master Ichiro Hattori Michelin Super Star Chef 5Pcs Knife Set

FH-2L Petty 120mm (4.7 inch), FH-4L Santoku 170mm (6.6 inch), FH-5L Boning Knife 160mm (6.2 inch), FH-7L Gyuto 240mm (9.4 inch), FH-13L Sujihiki 270mm (10.6 inch). Each knife comes with a Black Linen Micarta Handle and a Magnolia Wooden Saya.

We named this set the “Michelin Super Star Chef” with a clear idea in mind: five carefully chosen Hattori FH knives for cooks who bring skill, care, and ambition to the kitchen. To us, the name expresses the standard of cooking these knives invite you to pursue, from the first precise trimming cut to the final slice before serving.

At the heart of this set is Ichiro Hattori’s attention to the things that matter in your hand: a finely finished edge, a comfortable grip, and carefully judged balance. Each blade is ground and sharpened from solid VG-10 stainless steel, with the aim of bringing together a keen cutting edge, lasting sharpness, and blade strength. The value of this mono-steel construction lies not simply in the steel itself, but in the care taken with heat treatment, grinding, and edge finishing to bring out its qualities. These blades are paired with Black Linen Micarta handles, chosen by Hattori for their durability, comfortable grip, and resistance to shrinkage in everyday use. Each handle is carefully contoured by hand. Together, blade and handle create a knife whose simple appearance reveals a refined sense of purpose, with the craftsman’s care and intention felt in the details. Their appeal goes beyond appearance. These are knives to put to work, to know through use, and to enjoy as your own skills develop.

Ichiro Hattori began his knife-making career at the age of 18 in his father’s kitchen knife factory in Seki, and established his own workshop in 1971. His approach has always placed great importance on the finishing work, checking blade alignment, grinding, polishing, and handle fit rather than accepting a knife simply because it looks complete.

The FH Series grew from a collaboration between JCK, members of KnifeForums’ “In the Kitchen” community, and Ichiro Hattori. Knife enthusiasts contributed their ideas about useful blade shapes, sizes, and balance, and Hattori brought those ideas to life. Introduced in 2008, the series was created around a straightforward goal: practical kitchen knives made with close attention to how they feel and perform in use.

Blade finishing receives the same attention. Our workshop reports describe Hattori checking and correcting blade alignment after heat treatment, grinding, and waterwheel sharpening. These are details that are easy to overlook in a photograph, but they help explain the care behind the FH Series.

The five blades were selected to work together. The Petty takes care of the small details. The Santoku handles everyday preparation. The Boning Knife brings precision to poultry work, while the 240mm Gyuto offers the reach of a full-size chef’s knife. For the finishing cuts, the 270mm Sujihiki gives you the length to slice meat and boneless fish in a smooth drawing motion. Each knife comes with its own Magnolia Wooden Saya.

Whether you cook professionally or bring the same dedication to your home kitchen, we hope this set encourages you to take pride in every stage of preparing a meal. That is the spirit behind our “Michelin Super Star Chef” set: Hattori’s craftsmanship, five distinct tools, and the pleasure of cooking with purpose.

Hattori FH Solid VG-10 Series FH-2L Petty 120mm (4.7 inch) US$200: The Petty is a compact, nimble knife for peeling, trimming, and slicing fruit and vegetables, chopping herbs, and preparing garnishes. Its narrow 120mm (4.7 inch) blade gives you close control for small ingredients and detailed work.

Hattori FH Solid VG-10 Series FH-4L Santoku 170mm (6.6 inch) US$305: The Santoku is a versatile everyday knife for preparing meat, boneless fish, and vegetables. Its tall blade and rounded tip make it a practical choice for slicing and chopping, especially when you prefer a manageable blade for daily preparation.

Hattori FH Solid VG-10 Series FH-5L Boning Knife 160mm (6.2 inch) US$320: This Honesuki-style boning knife is designed for breaking down poultry and separating meat from the bones. Its pointed tip is useful for working around joints and making precise trimming cuts. This model has a single-bevel edge for right-handed use; it is not a cleaver and must not be used to chop through bones.

Hattori FH Solid VG-10 Series FH-7L Gyuto 240mm (9.4 inch) US$380: The Gyuto is the main all-purpose chef’s knife in this set, suitable for preparing meat, boneless fish, vegetables, and fruit. Its 240mm (9.4 inch) blade provides reach for larger ingredients and longer slicing cuts, while its pointed tip allows more detailed work.

Hattori FH Solid VG-10 Series FH-13L Sujihiki 270mm (10.6 inch) US$340: The Sujihiki has a long, narrow blade for trimming sinew and fat from meat and finely slicing meat or boneless fish. Its 270mm (10.6 inch) length allows smooth drawing cuts from heel to tip, making it particularly useful for carving roasts and preparing clean, even slices.

Total individual knife prices (including Magnolia Saya): US$1,639
This set includes five Magnolia Wooden Saya, one for each knife.

Year 2026 Holiday Special Price US$1150

Knife Model: Master Ichiro Hattori Michelin Super Star Chef 5Pcs Knife Set (Solid VG-10 Steel Blade): FH-2L Petty 120mm, FH-4L Santoku170mm, FH-5L Boning Knife160mm,FH-7L Gyuto240mm,FH-13 Sujihiki270mm (Each knife comes with Magnolia Wooden Saya)

Blade Material: Solid VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Petty, Santoku, Gyuto, and Sujihiki: Double Bevel Edge 50/50. FH-5L Boning Knife: Single Bevel Edge, right-handed use.

Handle Material: Black Linen Micarta Handle with stainless steel bolster

Saya Included: Yes. Magnolia Wooden Saya for each knife.

Dimensions and weights are based on the individual product specifications. Small variations may occur.

The Petty, Santoku, Gyuto, and Sujihiki have 50/50 double-bevel edges and can be used by both right- and left-handed cooks. The FH-5L Boning Knife has a single-bevel edge for right-handed use and is not available in a left-handed version. Please consider this difference when choosing the set.

VG-10 stainless steel offers good rust resistance and easier maintenance than carbon steel, but it can still rust if left wet. With proper care, these knives can be dependable cooking companions for years to come.

• Hand wash after use. Do not put the knives in a dishwasher or leave them soaking in water.
• Wash the blade, bolster, and handle, then wipe thoroughly dry with a soft cloth.
• Make sure the blade is clean and completely dry before placing it in its wooden Saya. Store in a dry place.
• Handle and store these sharp knives with care.
• Do not cut bones, frozen foods, or hard shells such as lobster or crab. The Boning Knife is for working around bones, not chopping through them.
• Avoid twisting or forcing the edge against hard materials, which can cause chipping.
• We recommend Japanese whetstones for re-sharpening. The single-bevel Boning Knife requires a different sharpening approach from the four double-bevel knives.