10-year warranty
30-day returns
Duties included
Gift box included
10-year warranty
30-day returns
Duties included
Gift box included
149 €
Santoku Knife from Damascus Steel | Damascus
Santoku knife from Damascus steel collection — a classic of Japanese cuisine, offering the ideal balance between tradition and innovation.
Its wide blade, made from 67 layers of Damascus steel, is perfectly suited for slicing vegetables, meat and fish.
Its wide blade, made from 67 layers of Damascus steel, is perfectly suited for slicing vegetables, meat and fish.
Bestseller
Deep grooves on the blade
Prevent food adhesion to the blade and reduce friction
Straight cutting edge
Perfect for slicing and thin slices of meat and fish
Hardness 61 HRC
Holds its edge longer and allows you to cut even during active cooking
Two-sided bevel 15°
Ensures a perfect cut right at the edge of the blade
Damascus steel in your kitchen
DAMASCUS STEEL WITH A THOUSAND-YEAR HISTORY NOW ON YOUR KITCHEN
of Damascus Steel
Centuries of steel history, water and blacksmith's mastery
damasc
Hardness
Weight
Hardness
Stays sharp 2× longer than ordinary knives
Weight
The knife sits comfortably in hand and cuts with ease
Forged by tradition
Professional craftsmanship combines centuries-old techniques with modern technology
Effortless sharpness
Delivers perfect slicing in mere seconds. Forget about sinew and tough skin when you have this blade
The magic of Damascus
A pattern on a Damascus blade is complex and irreproducible. The metal is forged so that the layers interweave impossibly
origin story
The term "Damascus steel" (Damascus steel), known in Europe since the Middle Ages, is believed to have been brought by the Crusader knights, who marvelled at the strength and sharpness of the blades on the markets of old Damascus (Syria). Trade routes to the East flourished for centuries — caravans carried tonnes of swords and sabres as especially precious cargo. Another view holds that the name "damascus" comes from Arabic: meaning coloured, patterned, ornate.
There are many recipes for true Damascus steel, some of which have been lost to history. But the recipes that survived to this day have been reproduced — one of the most acclaimed being Damascus steel produced by the forge-welding method.
There are many recipes for true Damascus steel, some of which have been lost to history. But the recipes that survived to this day have been reproduced — one of the most acclaimed being Damascus steel produced by the forge-welding method.
usage tips
01. Garlic without a press
02. Transferring chopped ingredients
03. Tip for tomatoes and soft produce
- Place a clove of garlic on a board
- Flat-strike with the wide side of the chef's knife
- The garlic instantly peels and is crushed
02. Transferring chopped ingredients
- Use the wide side of the blade as a spatula
- Easily transfer chopped vegetables into the pan
03. Tip for tomatoes and soft produce
- A Damascus knife is so sharp that no pressure is needed
- Simply touch the blade to the surface and move it forward
- Tomato, bread, fish — cut in a single stroke
Dark stripes — hard steel (sharpness)
Light bands — soft steel (strength)
The pattern is not decoration — it is the trace of steel layers. Together they deliver the perfect balance
A LEGEND FORGED IN FIRE
Light bands — soft steel (strength)
Light bands — soft steel (strength)
Dark bands — hard steel (sharpness)
Dark bands — hard steel (sharpness)
The pattern is not decoration — it is the trace of steel layers. Together they deliver the perfect balance.
A LEGEND FORGED IN FIRE
The term "Damascus steel" (Damascus steel), known in Europe since the Middle Ages, is believed to have been brought by the Crusader knights, who marvelled at the strength and sharpness of the blades on the markets of old Damascus (Syria). Trade routes to the East flourished for centuries — caravans carried tonnes of swords and sabres as especially precious cargo. Another view holds that the name "damascus" comes from Arabic: meaning coloured, patterned, ornate.
There are many recipes for true Damascus steel, some of which have been lost to history. But the recipes that survived to this day have been reproduced — one of the most acclaimed being Damascus steel produced by the forge-welding method.
There are many recipes for true Damascus steel, some of which have been lost to history. But the recipes that survived to this day have been reproduced — one of the most acclaimed being Damascus steel produced by the forge-welding method.
01. Garlic without a press
02. Transferring chopped ingredients
03. Tip for tomatoes and soft produce
- Place a clove of garlic on a board
- Flat-strike with the wide side of the chef's knife
- The garlic instantly peels and is crushed
02. Transferring chopped ingredients
- Use the wide side of the blade as a spatula
- Easily transfer chopped vegetables into the pan
03. Tip for tomatoes and soft produce
- A Damascus knife is so sharp that no pressure is needed
- Simply touch the blade to the surface and move it forward
- Tomato, bread, fish — cut in a single stroke
SPECIFICATIONS
Hardness
61 НRC
Number of steel layers
67
Warranty
10 years
Durability
Rust-resistant, chip-resistant
Weight
220 g
Sharpness
Holds edge up to 6 months with daily use
Blade
Damascus steel 10Cr15CoMoV, 67 layers
Handle
Olive wood with stainless steel bolster
Hone the edge with a honing steel every six months
Hand wash in warm water with a mild detergent
Dry with a soft cloth immediately after washing
Store on a magnetic stand or in a sheath
Do not wash in the dishwasher
Do not use aggressive cleaning agents
Do not use glass or stone cutting boards — they dull the edge
SPECIFICATIONS
MAIN SPECS
Hardness
61 НRC
Number of steel layers
67
Warranty
10 years
Durability
Rust-resistant, chip-resistant
Weight
220 gr
Sharpness
Holds edge up to 6 months with daily use
MATERIALS
Blade
Damascus steel 10Cr15CoMoV, 67 layers
Handle
Olive wood with stainless steel bolster
CARE INSTRUCTIONS
Hone the edge with a honing steel every six months
Hand wash in warm water with a mild detergent
Dry with a soft cloth immediately after washing
Store on a magnetic stand or in a sheath
Do not wash in the dishwasher
Do not use aggressive cleaning agents
Do not use glass or stone cutting boards — they dull the edge
FAQ
Yes, in several respects:
- The sharpness lasts significantly longer.
- The strength is higher due to the multi‑layered structure.
- The balance between hardness and flexibility is optimal.
- The aesthetics — each knife has a unique pattern.
With proper care, a Damascus knife requires sharpening 1–2 times a year for everyday use. To maintain its sharpness between sharpenings, it is recommended to:
- Use a musat (a proper rod) once a week
- Cut only on wooden or rubber cutting boards
- Avoid contact between the blade and hard surfaces
Signs of an original Damascus knife:
A fake can be identified: the pattern on it wears off when sharpened.
- The pattern goes deep into the metal, rather than being applied on top.
- The knife has the right balance in the hand.
- The blade is uniform in hardness.
- The manufacturer indicates the number of layers and the grade of steel.
- The price is not suspiciously low.
A fake can be identified: the pattern on it wears off when sharpened.
Damascus controls movement. Esthete controls heat.
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