Damascus steel knives

Damascus steel knives

DACOBI Damascus steel knives have blades made from 45 or 67 layers of steel, with a hardness of 60–61 HRC. The blade construction gives a resilient, long-lasting edge, while the layers create the distinctive wavy pattern of Damascus steel. Discover models for every kind of preparation, from the chef knife and santoku to the kiritsuke, fillet knife, cleaver and butcher knife.

DACOBI kiritsuke knife in Damascus steel with a patterned blade, on a wooden board next to a steak
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Buying guide

What is Damascus steel?

The Damascus steel used for knives is a construction of several layers of steel joined into a single blade. On DACOBI knives the blade has 45 or 67 layers. The core steel (10Cr15CoMoV, AUS10V or VG10) shapes the properties of the edge, including hardness and edge retention. The layers create the wavy pattern visible along the whole blade.

All the knives in the collection have a hardness of 60 or 61 HRC, which means they keep a sharp edge for longer.

Which Damascus steel knife should you choose?

  • Chef knife: the versatile choice for chopping, slicing and most everyday tasks.
  • Utility knife: for small ingredients and jobs that need more control than a 20 cm blade gives.
  • Santoku: for vegetables, meat and fine slicing; the wide blade and flatter profile make it easy to control.
  • Kiritsuke: for precise slicing and controlled movements; the long blade and pointed tip set it apart from the more versatile models.
  • Fillet knife: for fish; the long, thin and flexible blade follows the bones and the skin.
  • Cleaver: for slicing and chopping vegetables or boneless meat; the wide blade scoops up everything you have cut, straight off the board.
  • Butcher knife: for carving and slicing large cuts of meat in a single stroke.

45 or 67 layers?

The 45-layer knives (C14, C15, C16, C17, C18) have an AUS10V core and a hardness of 60 HRC. The 67-layer knives use 10Cr15CoMoV steel, and the C59 has VG10, with a hardness of 60 or 61 HRC.

The number of layers mainly affects the construction and the look of the blade; it does not automatically mean a better edge.

Separate knives or a set?

If you're equipping your kitchen from scratch, a set of several knives from the same series costs less than the same knives bought separately. See the Damascus steel knife sets.

How do you care for a Damascus steel knife?

  • Wash the knife by hand straight after use, and don't leave it in the sink with other dishes.
  • Don't put it in the dishwasher.
  • Dry it well after washing, before you put it away.

Between two sharpenings, a professional honing rod brings the edge back in a few passes. When the edge is dull, use a whetstone.

You will find more about using and caring for your knives in our guide to using and caring for your DACOBI knife.