The new Black Damascus line introduces blades with a 33-layer Damascus pattern, making each knife a unique work of art. The exceptionally thin blade profile (1.8 mm), combined with hard Japanese steel, guarantees smooth and long-lasting sharpness.
Blade shape
The Black Damascus Gyuto excels at chopping and slicing on the cutting board. Its 200 mm length allows easy handling of larger cuts of meat. This knife corresponds to the classic chef’s knife, ideal for preparing demanding recipes – both at home and in professional kitchens.
Steel and lamination
The blade core is made of the most renowned Japanese knife steel – VG-10, produced in Echizen by Takefu Special Steel Company. VG-10 is stainless steel with a carefully balanced composition: 1% carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V), and 1.5% cobalt (Co). The combination of Cr, Mo, and V forms hard carbides, making the steel abrasion-resistant and long-lasting sharp. Heat-treated to a hardness of 60–61 HRC.
Blade geometry
The knife is double-beveled and symmetrical, ensuring precise and controlled cutting.
Finish
The blade features a stunning 33-layer Damascus pattern, giving it a striking visual identity. Each pattern is unique – like a fingerprint.
Handle
The dark brown, octagonal pakka wood handle fits perfectly in both right and left hands. Made from layered wood and epoxy resin, pakka wood is durable and resistant to staining.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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