About
Sleek, good-looking knives to leave out on display.
At Good Maison, we value simplicity over excess, user-experience over the industry standard. So we’re taking away the overwhelming 15-piece knife sets and bringing you knives designed specifically for the modern home cook.
Details
The Essential Knives
- The three knives you really need, for just about any task in the kitchen - the 7” chef knife, the Bread Knife, and the Petite Knife (aka the paring knife).
- Combines the utilitarianism of German blades and precision of Japanese knives.
- Made with X50CrMoV15 stainless steel sourced directly from Germany - less prone to chipping, more durable and low-maintenance, for the everyday home cook.
- Japanese-style sharp 15 degree angle and a pointed tip for even more precise cuts.
- Comes in gift-ready box.
The 7” Chef Knife
- The knife you will reach for most in the kitchen.
- Sized down to 7-inches instead of the standard 8-inches to give you more control (reads: safety) and nimble movement on crowded cutting boards.
- 32 cm (l)
The Bread Knife
- Sized down so you’re not wielding a sword.
- Serrated knife edge is great for cutting food with a hardy exterior like pumpkin, carving crispy pork belly.
- And anything extra soft or slippery like soft bread and delicate tomatoes.
- 33 cm (l)
The Petite Knife (aka the paring knife)
- For when you just want a handy knife to get small precise cuts done quickly.
- Petite blade for cutting fruits, slicing small amounts of garlic, deveining shrimp & scoring sausages.
- 21 cm (l)
Materials + Care
Materials:
X50CrMoV15 German stainless steel + stain-resistant composite handle
Care:
WASH BY HAND
Use a soft sponge to hand wash the blade and wipe dry immediately after.
DON’T put them in the dishwasher or let them soak for long periods of time. Avoid abrasive scrubbers or steel wool.
STORE SAFELY
Keep knives in a place that protect the blade from damage (like our magnetic Knife Stand).
DON’T just throw it them in a drawer (your blades will dull).
CUT CORRECTLY
Always cut on a proper cutting surface that won’t dull your blade.
DON’T cut on hard surfaces like stone, glass or metal.
KEEP IT SHARP
Use a honing steel or whetstone to maintain a sharp (and safe) cutting edge.
DON’T forget!