Damascus Steel Chef's Knife- Peacock Blue

Damascus Steel Chef's Knife- Peacock Blue

Made of 67 layers of Damascus steel
Resin + burl handle

A real Damascus steel chef knife can easily handle a variety of cutting methods
Using high-quality steel core materials, mature and stable composite forging technology, using professional heat treatment technology, giving full play to the performance of steel, details make the craftsmanship of the product

67 layers
After vacuum heat treatment of 67 layers of Damascus steel, the hardness is ≈60-62HRCI

Resin
Resin + pomegranate handle feels comfortable/fashionable

15°
12 wet manual sharpening steps/15° golden angle

Vacuum
Vacuum heat treatment process, high hardness/good sharpnessSharp core technology makes every knife unique
Selected 10Cr15CoMov steel core, high hardness, corrosion resistance, wear resistance, long-lasting and sharper. Damascus unique pattern, 67 layers of stacked forging. Only with such a special pattern can every knife be unique.

Product parameters
Product data are all manually measured, there are slight errors, and due to different production batches and the characteristics of Damascus steel, the blade pattern will be slightly different. Due to different production batches of the handle, there will be certain differences in the color and texture of the handle. This is a normal process phenomenon, please be aware

Hardness: After vacuum heat treatment, the hardness is about 60±2HRC
Edge: about 2mm
Net weight: about 215g
Blade material: 67 layers of Damascus steel
Handle material: resin + burl
Blade angle: manual wet 15° on each side
Use: A chef's knife for comprehensive use in Western kitchens, which can be used to cut meat, fish and vegetables. The way to use a chef's knife 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.

Q&A
Q How should I maintain and store the Damascus steel chef knife after use?
A Please clean the kitchen knife in time after use, and then wipe it dry with a dry cloth. If it is not used for a long time, you can apply cooking oil on the blade and the steel head to prevent rust. (Warm reminder: No matter how good the stainless steel is, it will rust if it is used for a long time and not properly maintained!)
Q Can this knife cut harder ingredients?
A Each knife has its own use. Please choose knives with different functions to cut different ingredients. Please do not use knives other than bone cutting knives to cut harder ingredients (such as bones, frozen food, etc.).
Q How do I maintain this knife on a daily basis?
A The handle of this knife is made of blue resin + burl wood glued together. Please dry it as soon as possible after getting wet. Do not use a dishwasher or hot water to clean the handle to avoid degumming due to improper use.
Q What should I pay attention to when sharpening a knife? What should I use to sharpen it?
A When a knife is blunt, you can use a fine whetstone or sharpener to sharpen it. Do not use a coarse-grained whetstone or sharpening rod to sharpen it, so as not to damage the steel core or destroy the beauty of the texture.