Damascus Kitchen Knives

Our Damascus kitchen knives are hand-forged from pattern-welded Damascus of 1095 and 15N20 steel, with blades from 3.5 to 13 inches. The range runs from a paring knife to chef knives, santokus, cleavers, bread and carving knives, and full sets. Most single knives have a leather blade guard, a few a belt sheath, and sets a leather roll.

Knives
50
Price
Overall length
Handles

50 knives

The collection

About Damascus Kitchen Knives

Are Damascus kitchen knives good for cooking?

Damascus cooking knives are good when the steel is real pattern-welded stock and the tang runs the full length of the handle. Ours are 1095 and 15N20 forged together, so the pattern runs through the blade. The steel is carbon based and will rust if left wet, so wipe it dry and oil it now and then. The care guide shows how.

Which hand-forged kitchen knife should you pick?

Pick by the job. A chef knife handles most prep, a santoku suits push cuts and slicing, and a Serbian chef knife is a wide chopper. Handles come in rosewood, pakka wood, olive wood, resin, micarta and G10. Cooks who want one box choose a knife set, or see gifts for cooks.

Common questions

Are Damascus kitchen knives worth it?

They are worth it if you want a forged, full tang knife with a visible pattern and are willing to dry it after use. Ours are pattern-welded 1095 and 15N20, hand sharpened, and come with a leather blade guard, a belt sheath or, for a set, a leather roll. They are not dishwasher knives, and they need a light coat of oil.

How can you tell a real Damascus knife?

Real Damascus shows a pattern that runs through the steel and does not stop at the edge or the spine, because the layers are welded together before forging. Etched or printed patterns sit on the surface only. Our blades are pattern-welded 1095 and 15N20. Our guide on real versus fake Damascus explains what to check in photos and in hand.

What is a Damascus blade on a knife?

A Damascus blade is made by forge welding two or more steels into one billet, then folding and twisting it so the layers form a pattern. Ours combine 1095 and 15N20. The result is a blade that shows ripples, ladders or twists once etched, and it takes a hand sharpened edge like any carbon steel knife.

Do Damascus kitchen knives rust?

Yes, if left wet. The steel is carbon based, so rinse the blade after use, dry it straight away and rub on a few drops of food safe oil if you will not use it for a while. Never leave it in the sink or the dishwasher. A faint patina is normal and does no harm.

Which handle material is best on a kitchen knife?

Rosewood, pakka wood and olive wood are warm and comfortable for long prep. Resin, micarta and G10 shrug off water and are the easiest to keep clean. Wood handles need wiping dry and an occasional coat of oil or wax.
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