Chef knife slicing red onion on a wooden board

Damascus Chef Knife 20.5 cm – AUS-10 Core, 73 Layers, Red Resin & Maple Handle

€139,00 €199,00
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Chef knife slicing red onion on a wooden board
  • Chef knife slicing red onion on a wooden board
  • The chef knife up close
  • Chef knife on a wooden board with orange slices
  • Chef knife on a white background
  • Slicing a steak with the chef knife
  • Hand holding the chef knife against a dark background
  • Red resin handle and Damascus blade on dark stone
  • Red resin and maple wood handle with stainless steel bolster
  • Chef knife on a board with steak and lemon
  • Damascus pattern on the blade, next to orange slices
  • Measurement diagram of the chef knife
  • Chef knife with its black blade guard
  • Chef knife slicing red onion on a wooden board
  • The chef knife up close
  • Chef knife on a wooden board with orange slices
  • Chef knife on a white background
  • Slicing a steak with the chef knife
  • Hand holding the chef knife against a dark background
  • Red resin handle and Damascus blade on dark stone
  • Red resin and maple wood handle with stainless steel bolster
  • Chef knife on a board with steak and lemon
  • Damascus pattern on the blade, next to orange slices
  • Measurement diagram of the chef knife
  • Chef knife with its black blade guard
Damascus Chef Knife 20.5 cm – AUS-10 Core, 73 Layers, Red Resin & Maple Handle

Damascus Chef Knife 20.5 cm – AUS-10 Core, 73 Layers, Red Resin & Maple Handle

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Take 10% off when you buy 2 or more
€139,00 €199,00
Details

AUS-10 core · 73-layer Damascus · Red resin & maple handle

The Chef Knife You Will Reach For Every Day

One good chef knife does most of the work in a kitchen: slicing, dicing, chopping and mincing. This 20.5 cm (8 in) gyuto has an AUS-10 steel core inside 73 layers of Damascus steel, a sharp 12° double-bevel edge and a striking handle of red epoxy resin and maple wood. Light, well balanced and hand-forged, it makes daily prep feel easy.

Chef knife slicing red onion on a wooden board

Sound familiar?

Why everyday prep feels like hard work

A blade that crushes

A dull knife squashes tomatoes and onions instead of slicing them. A sharp 12° edge glides through.

Heavy and clumsy

An unbalanced knife tires your wrist. This one is full tang yet light, with the weight balanced in the hand.

Sharp for a week

Cheap steel loses its edge fast. Hardness of 60–62 HRC gives long-lasting edge retention.

Hand holding the chef knife against a dark background

The blade

AUS-10 steel inside 73 layers of Damascus

The cutting core is AUS-10 Japanese steel, clad in high-carbon stainless steel and finished with 73 layers of Damascus steel for the wavy pattern. With a hardness of 60–62 HRC, the edge holds up to daily use and stays sharp for a long time.

The blade is ground to a 12° angle and double bevelled, so it suits both left- and right-handed cooks.

  • AUS-10 steel core with high-carbon stainless cladding
  • 73 layers of Damascus steel
  • 12° edge, double bevelled
  • 60–62 HRC for long edge retention
  • Hand-forged
Damascus pattern on the blade, next to orange slices
Close-up of the layered Damascus blade
Chef knife on dark stone
Red resin and maple wood handle with stainless steel bolster

The handle

Every handle is one of a kind

The handle combines red epoxy resin with maple wood, so no two knives look exactly alike. Its ergonomic shape gives you good control, and the stainless steel bolster and full tang keep the knife perfectly balanced while staying light.

Slicing a steak with the chef knife
Chef knife on a board with steak and lemon
Chef knife next to raw beef
Chef knife cutting a small pumpkin and onion

What it is for

One knife, most of your cooking

Vegetables

Slice onions, dice peppers and chop herbs with clean cuts.

Meat and fish

Cut steaks, portion chicken and slice roasts.

Fruit

Slice citrus, melon and more without crushing.

Mincing

Garlic, ginger and herbs, finely and quickly.

Why this one

This chef knife vs an ordinary kitchen knife

This chef knife Ordinary kitchen knife
AUS-10 core, 73-layer Damascus ✓ ✗
Sharp 12° edge ✓ varies
60–62 HRC edge retention ✓ ✗
Full tang, balanced and light ✓ some
Blade guard included ✓ ✗
Measurement diagram of the chef knife

Size

Measurements

Overall length 340 mm (13.4 in), blade length 205 mm (8.1 in), handle length 135 mm (5.3 in). The knife is 55 mm (2.2 in) wide, the blade 2 mm thick, and it weighs 238 g (8.4 oz).

Chef knife with its black blade guard

Comes complete

Blade guard included

The knife comes with a blade guard to protect the edge in a drawer or bag.

Care

Keep it sharp for years

1. Hand wash

Wash with warm, soapy water.

2. Dry straight away

Dry the knife immediately after washing.

3. Protect the edge

Store it with the blade guard on.

4. Sharpen on a whetstone

When it needs a new edge, a whetstone gives the best result for this kind of knife.

Questions people ask

Is it suitable for left-handed cooks?

Yes. The blade is double bevelled, so it works for left- and right-handed users.

How long does it stay sharp?

The AUS-10 core with a hardness of 60–62 HRC gives long-lasting edge retention with daily use. Hone or sharpen when you feel it lose its bite.

Can it go in the dishwasher?

Hand wash it with warm soapy water and dry it straight away.

Does it come with a cover?

Yes, a blade guard is included.

Specifications

  • Knife type: gyuto chef knife
  • Core: AUS-10 Japanese steel
  • Cladding: high-carbon stainless steel, 73 layers of Damascus steel
  • Edge: 12°, double bevel
  • Hardness: 60–62 HRC
  • Bolster: stainless steel
  • Handle: red epoxy resin and maple wood, full tang
  • Overall length: 340 mm (13.4 in)
  • Blade length: 205 mm (8.1 in)
  • Handle length: 135 mm (5.3 in)
  • Width: 55 mm (2.2 in)
  • Blade thickness: 2 mm
  • Weight: 238 g (8.4 oz)

What's in the box

  • 1 × chef knife, 205 mm blade
  • 1 × blade guard

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