Mac and Cheese
The ultimate American comfort food — elbow macaroni baked in a rich, velvety three-cheese sauce with a golden breadcrumb crust. Creamy on the inside, crispy on top. Ingredients 450 gelbow...
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FINTISO | SKU:
FEST-2024-003-1-1
FINTISO BLAZE® Series - 5-layer Composite Steel, VG10 Steel Core
$98.99
$123.99
Unit price
Tax included, shipping calculated at checkout.
FINTISO BLAZE® Series - 5-layer Composite Steel, VG10 Steel Core - 3 Pcs Cefe Knife Set is backordered and will ship as soon as it is back in stock.
FINTISO BLAZE® Series - 5-layer Composite Steel, VG10 Steel Core
From
$98.99
$123.99
Unit price
Why Choose the FINTISO Set?
- The Wall-Mounted Gallery Experience:Forget bulky traditional knife blocks that trap moisture and bacteria. Our custom Wood-Grain Magnetic Bar mounts seamlessly to your wall, keeping your workspace clear and your blades within arm’s reach while creating an eye-catching culinary display.
- Forged for Perfection:Each blade is engineered with an ultra-thin cutting edge, making quick work of dense proteins, delicate fish, and crisp vegetables alike.
- Ergonomics Meets Art:The sleek matte-black handle features an iconic electric-blue accent trim—delivering a bold contrast that turns standard prep time into a luxurious sensory experience.
Description
Description
Tired of buying knives that don’t match your cooking habits?
- Bought a single brisket slicer for BBQ, but no matching chef knife for daily cooking
- Your basic knife set lacks specialty blades: boning knife, bread knife or cleaver
- End up overspending by purchasing knives one by one
- Cheap blades dull quickly, slippery handles feel unsafe with greasy hands
- Most sets force you to pay for knives you will never use
Now you don’t have to compromise. Our modular FINTISO BLAZE combos let you pick exactly the knives you need. Every knife in this lineup features 5-layer composite steel with VG10 core, slip-resistant G10 flame handle, full-tang construction. Sharp, balanced and built to last.
| Key Product Features | |
| Blade Material: | Classic Japanese VG10 Steel (60±2 HRC) |
| Edge Angle: | 8–12 Degrees per side (Asian-style edge) |
| Handle Design: | Ergonomic Resin & Stabilized Wood Handle with Sloped Bolster |
| Blade Finish: | Sleek Matte Design |
| Knife Construction: | One-Piece Full Tang |
| Special Treatment: | Advanced Oil Quenching |
Product FAQs
Product FAQs
1. How to Care for Knives on a Daily Basis
- Hand Washing Is The Only Way to Go: The high temperatures, strongly alkaline detergents, and impact from the water jets in a dishwasher can severely damage the blade and handle.
- Wash Immediately After Use: Rinse the knife immediately after cutting acidic foods (such as lemons or tomatoes) or foods with high salt content. Acidic substances can quickly corrode the blade, causing spots to appear even on stainless steel.
- Dry Immediately: Do not leave the knife on a dish rack to air-dry after washing. Thoroughly dry the blade and handle with a clean cloth; this is the most effective way to prevent rust (especially critical for high-carbon steel knives).
- Choosing a Cutting Board: Knives often become dull not from cutting food, but from striking a cutting board that is too hard. We recommend using wooden or high-quality plastic (PE/PP) cutting boards. These materials can moderately “absorb” the impact on the blade.
- Avoid: Glass, marble, ceramic, or tempered glass cutting boards. These materials are much harder than the blade, and even a single cut can noticeably dull it.
- Proper Storage: Avoid letting the blades knock against each other.
2. Daily Care for Wooden Cutting Boards, Knife Blocks, and Knife Racks
I. Cutting Boards
- Washing and Drying: Hand-wash with warm water and a neutral dish soap. Never put them in the dishwasher, and never soak them in the sink. After washing, dry them with a cloth and be sure to stand them upright to air-dry. If laid flat, uneven moisture levels between the top and bottom surfaces can cause the board to warp or crack.
- Deep Maintenance (Oiling): Every 1–2 months, when the surface of the cutting board appears white and dry, it needs to be oiled. Use only: food-grade mineral oil or specialized cutting board beeswax. Never use: olive oil, peanut oil, or other cooking oils. Over time, these vegetable oils will oxidize and go rancid, causing the cutting board to emit unpleasant odors and harbor bacteria.
II. Wooden Knife Block (Mold Prevention Is Key)
- Prerequisite for Storing Knives: Only knives that are 100% dry should be placed in the knife block. Even a tiny bit of moisture on the blade can accumulate over time and cause mold to grow inside the block. Therefore, wipe the knives dry before placing them in the block. Clean the Slots: Every few months, turn the knife block upside down to remove dust and debris from the slots.
- External Cleaning: Wipe the surface with a slightly damp cloth, then dry it immediately. Frequent oiling is not necessary.
III. Magnetic Knife Blocks and Strips
- Handling Tips: The condition of the magnetic strip depends on how you handle the knives. When removing or placing a knife, flip it using the spine as a pivot so that the spine makes contact with the wood first, rather than letting the sharp blade slap or scrape directly against the wooden surface. This protects the blade and prevents deep scratches on the wood.
- Daily Cleaning: Occasionally wipe the surface with a slightly damp cloth to remove dust and oil splatters.
- Crack Prevention: If you live in a very dry climate, or when you’re oiling your cutting board, you can also apply a thin layer of mineral oil to the surface of the magnetic strip to maintain the luster of the wood grain.
3. The Effect of Blade Bevel Angle on Knives
Standard Bevel Angles for Kitchen Knives
| Standard Kitchen Knives |
Monolithic Steel: Chef’s knives (standard steel, such as 3CR, 5CR, German steel); the bevel angle for large knives is 25° ± 2, for small knives 22°–28°, and for fish knives 23°–30° (fish knives with excessively sharp edges may reach around 50°). Knives with serrated edges should be able to smoothly cut through A4 printer paper. SG2 Steel Core, VC10 Steel Core: For chef’s knives and cleavers, the edge angle is 22° ± 2. For clad steel cleavers, the edge angle is 24°, 25°, or 26°. For utility knives under 5 inches, fruit knives, and serrated steak knives, the angle is 22°–28°. |
| Outdoor Knives | Blade thickness is 2.2 mm. Depending on the chef’s knife’s edge angle, the blade thickness is 3.5 mm, and the edge angle varies by application: the slicing knife has an angle of 34±2”, while the bone-chopping knife has an edge angle of 48°±2, capable of chopping beef shank bones. Combined chopping and slicing knife: The blade thickness is 3.0 mm, designed for chopping at the front and slicing at the back. The sharpening angle at the front is 33° ± 2, and at the back is 46° ± 2, capable of chopping chicken leg bones and pork trotter bones (when measuring the angle, do not measure the middle, as this is where the angles of the two sides of the blade transition). |
| Blade Thickness for Common Materials | The finished blade thickness for the large knife is 2.2±0.1 mm, and for the small knife, 1.8±0.1 mm. |
The smaller the edge angle, the sharper the blade; however, it is also more prone to damage: when encountering hard objects (such as bones, hard wood, or sand), the blade is highly susceptible to chipping (curving or deformation of the cutting edge) or fracturing (cracking of the cutting edge). To achieve optimal performance, knives designed for different purposes are selected with the edge angle best suited to their specific use.
4. The Effect of Tool Hardness on Cutting Tools
If the “cutting edge angle” determines how sharp a tool is initially, then the “blade hardness” determines how long it stays sharp and what kind of damage it can withstand. However, higher hardness isn’t necessarily better; rather, it’s important to find a balance between hardness and toughness.
I. High Hardness (60 HRC and above)
Advantages:
Excellent edge retention; highly wear-resistant; remains sharp even after cutting a large volume of materials; requires infrequent sharpening; allows for a smaller bevel angle.
Disadvantages:
① High brittleness makes it prone to “chipping”; although hard, the steel is brittle. If the blade strikes bone, hardwood, or accidentally falls onto tile, a piece of the edge can easily chip off.
② Difficult to sharpen: The steel is too hard for ordinary whetstones to sharpen effectively. Once the blade becomes dull or chips, it takes a significant amount of time and specialized tools to repair it.
II. Low Hardness (Below 55 HRC)
Low hardness means the steel is relatively “soft,” but this is offset by extremely high toughness.
Advantages:
Good impact resistance; the blade is more likely to “curl” rather than “chip.” Because the material is soft, it is easy to sharpen.
Disadvantages:
Poor edge retention; it dulls quickly with even light use, requiring frequent sharpening, and cannot be sharpened to a small bevel angle.
Different steels have different standard hardness ranges: 3CR: 52–55°; 5CR: 54–57°; VG10: 58–62°
5. Distinguishing Between Damascus Patterns and Laser-Etched Textures
| Key Distinguishing Features | Authentic Damascus Pattern | Laser-Etched Patterns |
| Examine The Cutting Edge | The cutting edge features a smooth, solid steel core, and the pattern appears natural. | The pattern may extend directly to the cutting edge, or the edge may appear extremely abrupt. |
| Examine The Knife Spine | There are faint, layered parallel textures. | Smooth and texture-free, indicating a solid, single-layer steel plate. |
| Symmetry of The Patterns on The Left and Right Sides | The patterns on both sides are never symmetrical; rather, they are naturally formed. | Often features perfectly symmetrical, mirror-image patterns. |
| Blade Grinding and Acid Etching Test | Even after grinding away the blackened surface layer, physical texture remains visible after acid etching. | The pattern rubs off easily, and the surface shows no change after acid etching. |
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K
This is a very well balanced knife set. The color of the handles is a beautiful blue & black combo. the blades are super sharp. They came packaged in a very well constructed box, which honestly I fought with to extract the knives. I was able to cut very thin slices of veggies with this knife.The trio would be a perfect gift for a new chef or as a wedding/house-warming gift!
M
Very nice to use. Sharp and weighted, they are easy to use and beautiful. Full tang blade.
M
Wonderful. Great quality and value. Best brank of knives I have used in a long time.
E
I am not a professional cook by any means, I did work as a cook in a restaurant a long time ago, but even then, we never had a knife this good. I have never used a knife this sharp in my life. It is so sharp, I am almost afraid to use it. I let my boys use other knives to cut things up, so I let them try this one to see how great it works (under careful direct supervision), and they agreed completely. I don��t know that the average home cook needs something like this, but if you do a fair amount of cooking and have good knife skills, I think this is a winner.
S
I am skeptical of new brands -- hard to determine the overall quality of the steel until you get them.These showed up well packaged, and razor sharp, and the handles look beautiful. These are very functional, and I appreciate the slight curve on the blades -- make it easier to cut into tomatoes without seration.They've held their edges exceptionally well for all the use that they've had, and to get a three pack of great knives at this price is unexpected.Great knife set for both beginner and intermediate chefs.
A
This is quite good for stiff vegetables (like summer squash), but I find myself using it for a great many things. So far it has kept its edge. It has even worked well on tomatoes, which is quite impressive for a knife of this size. i really have no complaints.
m
To start, these knives look gorgeous. I love the blue handle and the way it's shaped fits my hand perfectly. Secondly the little grove behind the blade for your index finger to rest while holding/cutting is a nice feature that is overlooked on many knives these days. It helps with grip and comfort way more than a straight back digging into your hand does.The knives are crazy sharp and so far I've got no complaints. I've trimmed up raw meat to bbq/smoke and also used them to slice and dice different types of veggies with the santoku style knife and it's done a fantastic job.I've yet to sharpen these so I am curious how they will take to that, so far no need to sharpen them yet but they have been getting some fairly regular use so hopefully they hold a good edge after diy sharpening.Really a nice set though, can't say enough good things about them.
G
I��ve been really impressed with this trio of knives!The blades are sharp right out of the box and handle a variety of kitchen tasks with ease��from slicing veggies to cutting through meat. The ergonomic handles feel comfortable and secure, even during longer prep sessions, and the knives have a nice weight and balance to them.I also appreciate the sleek, modern look, which fits in well with my kitchen decor, and the fact that there are three of them instead of my usual motley collection.While they may not be high-end professional knives, I don't need those. And this set offers excellent performance for the price and are a great addition to any home cook��s collection. Makes an attractive gift, too!Highly recommend if you��re looking for quality and value!
L
Great knives. Solid and heavy which for a home cook was what I was looking for. The edge stays sharp and cuts great. They are very good looking knives and fit my hand very well.
F
Blade is 8" long, total length is 13". Nice knife! Well balanced, handle is beautifully laminated blue wood. Doesn't look like anything that could go in the dishwasher, but it is super easy to clean as there are no corners or crevices in the design. Came with a sharp edge. It's made of high carbon steel (magnets stick to it) so you can use it on a magnetic knife rack.
R
I just love this high quality knife. It��s the perfect weight and is extremely sharp. The handle is gorgeous and it��s ergonomically easy to maneuver. I use it to slice all types of different things because the perfectly straight, thin blade makes every cut precise.
C
I'm slowly replacing some of my older knives with ones that are a little nicer than my old set. I'm happy with this one so far. The handle is very pretty and the grip is nice and smooth. Easy to control and seems very balanced. And quite sharp out of the box! So far with handwashing and drying, it has stayed looking brand new.
B
This knife set was made in China, but it appears to be laminated steel, like many Japanese edged tools. I say "appears" because I'm no blacksmith, but I've used authentic laminated steel tools before and this knife shows the characteristic difference in the finish near the edge. They're very well-made and sharp enough out of the box with a factory grind, passes the paper test at least. I like a nice mirror polish along the edge so I'll probably strop it with some polishing compound. Can't comment on hardness or durability until I've used it more.
J
Slices effortlessly through crusty bread, cakes, and pastries without squashing. Features a comfortable grip and full tang for excellent balance and control. A perfect gift for any baker in your life. This knife is stunning, and I absolutely adore it! Made with high-carbon steel, it provides rust resistance and maintains long-lasting sharpness.
J
It is made of high quality Japanese steel, with an exceptional and durable edge The blade has a 5-layer design that provides excellent strength and stability during cutting Its handle is made of G10, a resistant and non-slip material that offers a very comfortable and safe grip These are 3 knives that I use very regularly in my kitchen such as the chef's knife, the butcher knife and the paring knife It is easy to sharpen and maintain, obtaining optimal performance for long periods of use Its design is elegant and professional, ideal for use in my kitchen
Tired of Knives That Ruin Your Cooking Moment?
Dull blades, slippery grips and bloated knife sets waste your money and ruin meals. Cheap knives tear brisket, crush bread or slip dangerously when your hands are greasy. Buying specialty knives separately costs a fortune.
Our modular FINTISO BLAZE combos solve this: you only pay for knives you actually use.
Built For Long-Lasting Professional Performance
Every knife features 5-layer composite steel with VG10 core for incredible edge retention, chip and bend resistance.
✅ Full tang construction for balanced cuts & less wrist fatigue
✅ Signature G10 flame handle — waterproof, oil-proof, slip-resistant
✅ Granton non-stick grooves on selected blades
✅ Ultra-sharp right out of the box
Pick Your Perfect Combo For The Way You Cook
All combos share the same premium VG10 & G10 quality. Only the knife selection differs.
- Combo1｜$98.99：Straight Brisket Slicer + BBQ Fork + Kiritsuke Chef Knife → BBQ Starter Pack
- Combo2｜$113.99：Chef + Santoku + Paring + Boning Knife → Daily Prep & Trimming
- Combo3｜$120.99：Chef + Santoku + Paring + Bread Knife → Cooking + Baking
- Combo4｜$230.99：Chef + Santoku + Paring + Bread + Curved Brisket + Boning + Cleaver → All-Round Chef
- Combo5｜$252.99：Full 8-Piece Flagship Set → Best Value & Top Gift Choice
💡 Recommendation: Combo 5 is our most popular option if you want full BBQ + kitchen coverage with no future upgrades needed.
Made For Every Special Cooking Moment
Perfect for weekend backyard BBQ, weeknight family cooking, sourdough baking and Asian-style bone-in recipes.
The consistent blue-black flame design looks stunning on your countertop. It is a premium, practical gift for weddings, housewarmings, Thanksgiving and Christmas for home cooks & BBQ lovers.
Shop With Confidence
Hand wash & dry immediately after use. Not dishwasher safe.
Our cleaver works great for ribs & chicken bones; avoid frozen meat and heavy marrow bones.
Every knife is quality checked before shipping.
Select your combo and add to cart to upgrade your kitchen today.
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