Our 8-piece Japanese Damascus steel steak knife set is for those who want to savor, not saw, their favorite meats. Made to the same exacting standards as our chef’s knife, each blade is forged from 67 layers of Japanese Damascus steel for incredible sharpness that glides through any protein. Featuring a mirror-finished blade and unique forest green Pakkawood handle, they naturally elevate any table setting. Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles. Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade–a 60+ Rockwell rating. Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a sharpening process that results in a super-sharp, 12-degree edge. Stunning green Pakkawood handle–infused with resin to increase resistance to cracking–is contoured for amazing comfort and grip. Steel bolster and full hybrid tang construction improve balance for a more controlled cut. *Free shipping to contiguous US
Customer Reviews (4.8 / 5 · 11 reviews)
Ruby★★★★★
The layered steel pattern on these blades is even more striking in person than in the photos, and they held their edge perfectly through a full holiday dinner. First time I’ve had steak knives that actually feel like real knives instead of serrated saws.
Natalie★★★★★
They cut through a prime rib roast like it was butter—the 67-layer Damascus steel holds an edge way better than my old German knives. The green resin handles give a secure grip even when my hands are a bit greasy from the meat. Only wish the set came with a sharpening steel for the price.
Kevin X.★★★★★
The green handles have a really comfortable grip, and the blades sliced through a thick prime rib without any effort at all. I’m impressed by how well they hold their edge after the first few uses.
Evelyn X.★★★★★
Cutting through a medium-rare ribeye felt almost effortless—these blades glide rather than tear. The green handles have a nice heft that makes them feel substantial but not heavy. I’ve only used them a few times, but they’re already sharper out of the box than my old set ever was.
Harper U.★★★★★
The first thing I noticed was the balanced weight—they feel substantial but not clunky. Cut through a grilled ribeye like butter, and the green handles are a nice pop of color in my drawer.
Stella★★★★★
Forget struggling through a tough roast—these glide right through, even the thicker cuts. The green handles have a nice weight and feel secure in my hand. Prepped a whole dinner set and every slice was clean.
Sophia★★★★★
Took these out for a ribeye last night—the 67-layer steel cut through the thick crust like butter without tearing the meat. The handle feels solid and well-balanced, making each slice effortless.
Owen F.★★★★★
The green handles are beautiful and much grippier than I expected—no slipping even with oily hands. Each knife feels perfectly balanced, and I was shocked how easily it glided through a thick ribeye. Exactly what my dinner table needed.
Claire O.★★★★★
Finally, a steak knife that actually cuts through a well-done ribeye without shredding it — the 67-layer damascus blade glides like butter. The green handles have a nice heft too, comfortable for a full dinner.
Samuel★★★★☆
The green handles are a nice pop of color in the drawer, and the blades are sharp enough to glide through a medium-rare steak without tearing it. I just wish the edge retention lasted a bit longer between sharpenings.
