The Damascus Series Santoku Knife 7in (18cm) – Damascus Steel – Black Pakka Wood Handle is crafted for precision, versatility, and everyday kitchen performance. Known as the “three virtues” knife, the Santoku design excels at slicing, dicing, and chopping vegetables, fruits, herbs, and proteins with ease.
The finely layered Damascus steel blade delivers excellent sharpness, durability, and long-lasting edge retention, allowing ingredients to glide smoothly through the blade for clean, consistent cuts. The balanced blade profile supports efficient chopping while maintaining excellent control during food preparation.
The black Pakka wood handle is engineered for strength, moisture resistance, and ergonomic comfort, providing a secure, well-balanced grip for confident handling during extended kitchen use. Combining refined craftsmanship with practical functionality, this Santoku knife is an essential addition to any kitchen, offering dependable performance for everyday cooking tasks.
Damascus Steel Blade
I AM STRONG, SHARP AND BORN TO CUT. A well-made Damascus Steel blade will retain its sharpness for longer than most quality blades due to the way their metals are forged.
Anciently, Damascus Steel was what was typically found in weapons. But, today, we don’t forge the materials in the same way, however with modern technology, a Damascus Steel Blade is still a far superior product.
Damascus Steel Knives are durable, flexible and stain resistant. They are high carbon forged steel (VG-10) and recognisable by their wavy patterned design and exceedingly sharp edge!
They tend to be more expensive than other stainless steel knives, but if you treat it as an investment, you will surely get your money’s worth.
Features:
-
67 Layers – This indicates that the blade is made using Damascus steel, which consists of 67 layers of steel. These layers are often created by folding and forging different types of steel together, enhancing durability, and sharpness
-
HRC 60 – This refers to the Rockwell Hardness Scale (HRC), which measures the hardness of the blade’s steel. An HRC of 60 is quite hard, meaning the blade can hold a sharp edge for a long time
Care Guidelines:
To ensure the longevity and performance of your knife, follow these care guidelines:
Cutting Surfaces
- Use smooth, easy-to-clean cutting boards such as wooden, bamboo, or polyethylene boards.
- Avoid cutting on surfaces that can dull or damage the blade, including ceramic, stainless steel, granite, marble, porcelain, and glass.
Cleaning & Maintenance
- Hand wash only: Clean your knife with warm, soapy water immediately after use. Rinse and dry thoroughly with a soft cloth.
- Avoid dishwashers: High heat, harsh detergents, and jostling against other utensils can damage the blade and handle.
- Store in a knife block, magnetic strip, or protective sheath to maintain sharpness and prevent accidents.
By following these care instructions, your knife will remain sharp, reliable, and safe for years to come.
