Julien

Knife Trio

Name: Knife Trio
Brand: Julien
SKU: JUL-SET-KNF02
Price: 182.00 CAD
Availability: InStock

$182.00

$216.00

Prices in CAD

The complete Julienne knife collection.

The Knife Trio includes all three Julienne knives: the Gyuto, the Santoku, and the Small Santoku.

Stainless steel, dishwasher safe, and designed to complement the Enzo Series. Every prep task. One set.

Includes: Julienne Gyuto + Julienne Santoku + Julienne Small Santoku
Stainless steel blades
Dishwasher safe
Three knives covering the full range of prep without overlap
Part of the Julienne knife line
Designed to complement the Enzo Series cookware

Ships from Ontario. Orders are processed within 1–2 business days. Delivery times & shipping rates

60-day returns, used or unused. For change-of-mind returns, return shipping is deducted from your refund. Return details

Expanded Description

The Julienne Gyuto is the longer all-purpose blade — built for slicing proteins, working through large vegetables, and handling prep tasks that benefit from reach. The Santoku is the balanced everyday knife for chopping, slicing, and dicing. The Small Santoku is the compact option for herbs, fruit, smaller tasks, and the prep that a full-size knife occasionally overcrowds.

Together, the Knife Trio covers every cutting task in a home kitchen: no redundancy, no gaps, and no reaching for the wrong blade. All three are part of the Julienne knife line, designed with the same practical Japanese design philosophy as the Enzo cookware. Stainless steel, dishwasher safe.

For the cook who wants the complete set and would prefer not to make a third trip to the kitchen store.

Best For

Building a complete knife collection
Gift for a serious home cook
Replacing an older knife set
Pairing with the full Enzo pan collection

Dimensions

Julienne Gyuto Knife

Blade Length: 7.1 in. / 180 mm
Total Length: 11.8 in. / 300 mm
Handle Thickness: 18 mm
Blade Height: 47 mm
Weight: 0.24 lb / 110 g

Julienne Santoku Knife

Blade Length: 6.5 in. / 165 mm
Total Length: 11.2 in. / 285 mm
Handle Thickness: 18 mm
Blade Height: 46 mm
Weight: 0.24 lb / 110 g

Julienne Small Santoku Knife

Blade Length: 5.9 in. / 150 mm
Total Length: 10.6 in. / 270 mm
Handle Thickness: 18 mm
Blade Height: 46 mm
Weight: 0.22 lb / 100 g

SHIPPING, WARRANTY & RETURNS

60-Day Returns

Not what you expected? Return it within 60 days of delivery — used or unused. For change-of-mind returns, return shipping is deducted from your refund. For damaged or defective items, we cover it entirely. Start a return at hello@juliencookware.com.

Exchanges

We don't process direct exchanges. Return the original and place a new order for the size or product you'd like instead.

Lifetime Warranty

If your pan fails because of how it was made, we'll replace it. For life. The warranty covers structural and handle failure under normal use, and manufacturing defects in the nitrided surface.

It does not cover rust from improper care, warping from thermal shock, dishwasher use, or damage from dropping.

To make a claim, email hello@juliencookware.com with photos. We'll review within 3–5 business days and ship a replacement at no charge if approved.

The warranty follows the pan, not the receipt — gifts and hand-me-downs included.

Knife Trio

$182.00

$216.00

Thin and light

Little steel behind the edge.

Glides easily

Less effort, every cut.

Forgiving

Resists chipping, easy to sharpen.

Made in Japan

Sharp out of the box.

THIN, LIGHT, MADE IN JAPAN

Thin Japanese knives that glide through prep with almost no effort. Forgiving, easy to sharpen, and built for home cooks.

The clean-kitchen guide

Good to know

What makes it so easy to cut with?

It is thin and light, so there is very little steel behind the edge to push through the food. That geometry, not weight, is what makes it glide.

How is the steel?

A forgiving stainless that resists chipping and sharpens back quickly at home. It trades a little edge retention for toughness and easy maintenance, which is the right call for a busy home kitchen.

Will it chip?

It is made to resist it. The tougher steel tends to roll rather than chip, and a few passes on a honing rod bring the edge right back.

How often will I sharpen?

A quick hone keeps it keen day to day, with a proper sharpen now and then. Both are easy because the steel is forgiving.

Is this for professional chefs?

It is built for home cooks who chop every day and want it light and effortless, not for collectors chasing maximum edge retention.