67-Layer Damascus Steel Chef Knife

Soft stamped steel loses its edge quickly, forcing you to press down hard and mashing delicate ingredients like ripe tomatoes.

Store your knife safely in a wooden block or protective sheath to protect the acute 15-degree edge from damage.

Use the knife exclusively for slicing boneless ingredients to prevent chipping the high-hardness VG10 steel core.

Maintain the edge over time by avoiding hard surfaces like glass cutting boards and using wooden surfaces instead.

No, high-hardness steel and composite handles should always be hand washed to preserve the edge and finish.

No, standard kitchen knives are designed for slicing and chopping boneless ingredients. Using them on bones can chip the hard steel edge.

While treated for rust resistance, high-carbon steel layers require proper care and should never be left wet for extended periods.

The VG10 core holds an acute 15-degree angle that cuts cleanly through delicate ingredients without crushing them.

The 67 layers of folded steel provide structural strength while creating a distinctive pattern on the blade surface.

Hand wash immediately after use with mild soap and warm water, then dry thoroughly with a soft towel.

The contoured G10 handle is secured with three stainless rivets for a balanced, fatigue-free grip during long cooking sessions.

It maintains its edge significantly longer than standard stamped steel knives when properly hand washed and stored.

It arrives noticeably sharp out of the box, ready to slice vegetables, meat, and bread with minimal downward pressure.

Store your knife in a wooden block, on a magnetic strip, or in a protective sheath to keep the edge safe.

Avoid cutting frozen foods, hard bones, or using glass and ceramic cutting boards that can dull or chip the hard steel.

The high-hardness steel core is rated at 60±2 HRC, offering superior wear resistance compared to department store steel.