Damascus Knife Limited | Holiday Special
67 layers of Damascus steel, hand-sharpened to 12°, with a handle nobody else has.67 layers of Damascus steel, hand-sharpened to 12°, with a handle nobody else has.
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67-Layer Damascus
60±2 HRC Core
12° Hand-Sharpened
One of a Kind Handle
Brass Details
Hand Wash Only
Razor edge that lastsA high-carbon 10Cr15CoMoV core, hardened to 60±2 HRC.
Glides, never crushes12° per side. Tomatoes, herbs and steak without tearing.
Made to be seenA water-ripple blade and a handle that belongs on the counter.
Use your knife at home for 30 days, and if it isn't the sharpest knife you've owned, return it for a full refund.
67 layers of Damascus steel and a handle nobody else on earth has. 33 layers of stainless steel on each side of a high-carbon 10Cr15CoMoV core, folded into a flowing water-ripple pattern and hand-sharpened to 12° per side. It belongs on the counter, not in a drawer.
See Lab Results
- Blade: 67-layer Damascus steel, 10Cr15CoMoV core
- Hardness: 60±2 HRC
- Edge: hand-sharpened, 12° per side
- Blade thickness: 2.2 mm
- Handle: stabilized burl wood, resin, brass
- Chef's Knife 8.4" (213 mm) · Kiritsuke 8" (204 mm) · Nakiri 7.2" (182 mm) · Bunka 5.4" (137 mm) · Utility 5.5" (140 mm)
Chef's Knife: 1 Chef's Knife 8.4" (213 mm).
Knife Set: all 5 knives. Chef's Knife, Kiritsuke Slicing Knife, Nakiri Vegetable Knife, Bunka Knife and Utility Knife.
- Hand wash with warm water and mild soap, then dry right away.
- Not dishwasher safe.
- Not for bones or frozen food. Use a cleaver for those.
- Touch up the edge regularly with the Siraat Rolling Knife Sharpener.
Inside every blade
67 layers, folded around one hard core.
Folded into the water-ripple pattern. Every blade looks a little different.
The hard steel that does the cutting, at 60±2 HRC.
Only the core reaches the edge, so you cut with the hardest steel.
Sharp enough to prove it
Sharp by the numbers
Hand-sharpened. A thinner edge means less force and cleaner cuts.
33 + core + 33. The folding makes the pattern and protects the core.
Hard steel holds a sharp edge for longer. Tomatoes, herbs and steak without tearing.
Meet the collection
Get the Chef's Knife, or all five in the Knife Set.
The all-rounder. Chop, slice and dice anything.
Long blade with an angled tip for clean slices of meat and fish.
Wide, flat blade for fast push cuts through vegetables.
A compact Japanese all-rounder with an angled tip, plus the small knife for fruit, shallots and garlic.
No two handles alike
Every handle is cast by hand. Yours will look like nobody else's.
Cast around the wood. The swirl is different every time.
No two pieces of burl grow the same.
Warm brass details, set into the wood.
Where blade meets handle. Finished with a brass end cap.
How it compares
Care in 30 seconds
Treat it right and it lasts a lifetime.
Warm water and mild soap, then wipe it dry after every wash.
The dishwasher dulls the edge and damages the handle.
Use a cleaver for those. This blade is made for clean, precise cuts.
Touch up the edge regularly with the Siraat Rolling Knife Sharpener.
Questions, answered
Questions, answered
Which knife should I start with?
The Chef's Knife. It handles about every job in the kitchen. Want the right blade for every task? Get the Knife Set with all five.
Is every knife really unique?
Yes. The Damascus pattern and the burl wood and resin handle are different on every knife. No two look the same.
Can it go in the dishwasher?
No. Hand wash with warm water and mild soap, then dry it right away.
How do I keep it sharp?
Touch up the edge regularly with the Siraat Rolling Knife Sharpener.
Can I cut bones or frozen food?
No. Use a cleaver for those. This blade is made for clean, precise cuts.
What's in the Knife Set?
All five knives: Chef's Knife 8.4", Kiritsuke Slicing Knife 8", Nakiri Vegetable Knife 7.2", Bunka Knife 5.4" and Utility Knife 5.5".
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