Damascus Steel Chef's Knife | Natural Pattern | 110 Layer

Damascus Steel Chef's Knife | Natural Pattern | 110 Layer

110-layer dual-core Damascus steel original design
Dual-core Damascus steel, North American desert ironwood, meticulously hand-polished

Dual-core Damascus steel
110-layer composite forging process
Vacuum deep cold heat treatment
Blade hardness 60±2HRC
Ingenious hand-sharpening
Wet edge, long-lasting sharpness
Original independent design
Comfortable feel, beautiful and practical
North American desert ironwood
Stable performance, delicate texture

Only a truly long-lasting sharp knife can be used freely in the kitchen

A modern high-quality kitchen needs a high-value Damascus steel kitchen knife; only when it is truly sharp enough can it be used effortlessly, with both good looks and practicality.

110-layer dual-core Damascus steel 10Cr15CoMoV+9Cr18MoV composite forging

10Cr15CoMOV+9Cr18MOV dual-core Damascus steel has the characteristics of no steel core, closer to traditional Damascus steel, and has a more beautiful and natural Damascus steel pattern. The steel is made of 110 layers of composite forging. Because of the mixed forging, the performance of the steel is improved to a certain extent, and the sharpness and durability are better.

Selected North American desert ironwood with white synthetic cow bone patch
The handle is made of stable North American desert ironwood, with white synthetic cow bone patch, and is polished by hand by craftsmen for many times; it feels comfortable, has a delicate texture, stable performance, and is beautiful and practical.

Sharp and easy-to-use kitchen knives bring healthier food
A sharp kitchen knife creates less pressure when cutting food, which reduces the pressure on the inside of the food and thus does not damage the internal structure of the food, locking in the nutrients in the food.

Visible humanized design
Every detail is carefully made
The arc processing of the blade root and blade back reduces the edge pressure during use, and will not hurt your hands when used for a long time.

The arc transition at the intersection of the blade and the blade prevents fingers from accidentally touching and cutting during use.

Parameters

Blade material: 110-layer dual-core Damascus steel
Handle material: North American desert ironwood + synthetic cow bone patch
Blade thickness: 2.1±0.1mm
Blade angle: 15°±1 on each side
Steel core hardness: 60±2HRC
Net weight: 206g
Use: Suitable for daily kitchen cooking, cutting meat, slicing, vegetables and fruits. The method of use is to keep the tip of the knife almost unchanged from the cutting board, just lift the back half of the blade and swing it up and down, or scratch it.