Our new espresso-colored Damascus steel knives are as striking in a modern kitchen as a rustic one, and we cut no corners in making them. Think: 67 layers of Damascus steel. Twelve degree blade sharpness. Rockwell ratings of 60 or higher. The knives themselves boast ergonomically designed pakkawood handles that have been treated with anti-shrinking technology, for added durability. A magnetic walnut block helps protect blades and keep them sharp while conserving precious counter space. This essential knife set will both speed up your prep work and level up your cooking prowess. 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–and an edge that stays sharp longer, for effortless slicing. Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a process that results in a super-sharp, 12-degree edge. Stunning espresso pakkawood handle–infused with resin to increase resistance to cracking–is contoured for added comfort and grip. Steel bolster and full hybrid tang construction improve balance for a more controlled cut. Magnetic walnut knife block has embedded, industrial-strength magnetic strips to securely hold each knife and maintain sharpness without dulling blades. *Free shipping to contiguous US
Customer Reviews (4.9 / 5 · 23 reviews)
Scarlett★★★★★
Cutting through a butternut squash felt almost effortless—the twelve-degree blade angle really does make a difference. The 67-layer pattern in the Damascus steel is even more striking in person than in the photos.
Jacob U.★★★★★
I was worried the espresso handle would look too dark, but it really pops against the blade's wave pattern. The 12-degree edge made slicing through a butternut squash feel effortless.
Jacob C.★★★★★
The 67-layer Damascus pattern is even more gorgeous in person than in photos, and the espresso-colored handle feels surprisingly comfortable for extended prep work. Been using them for a week and the 12-degree edge is still slicing through tomatoes like butter.
Lily★★★★★
I love how the 12-degree blade edge glides through tomatoes without crushing them—the sharpness is unreal. The espresso-toned Damascus layers look stunning against my dark countertops.
Ryan★★★★★
The 67-layer Damascus pattern is absolutely stunning in person, and the knife feels perfectly balanced in my hand. That 12-degree blade glides through tomatoes like butter.
Ruby S.★★★★★
The espresso color is even richer in person—the 67 layers give it a subtle wave pattern that catches the light. That twelve-degree edge sliced through a tomato like it was butter, zero effort needed.
Andrew★★★★★
I was surprised by how well the 67-layer Damascus pattern catches the light, even in my dim kitchen. Cut through a butternut squash with almost zero effort—that 12-degree blade is no joke.
Thomas L.★★★★★
The espresso finish looks even better in person against the lighter wood handles, and the 67-layer steel glides through bell peppers like butter.
Andrew Z.★★★★★
Cutting through a ripe tomato felt almost effortless with that twelve-degree blade — the balance is just right for my medium-sized hands. The 67-layer pattern is more intricate in person than in the photos, and the espresso color fits perfectly with my copper cookware. Only wish they included a honing rod, but for daily veg prep, I’m genuinely impressed.
Amelia★★★★★
The espresso finish really pops against the lighter wood grain in my kitchen, and the 67-layer Damascus pattern looks even better in person. Cut through a butternut squash last night with almost no effort—that twelve-degree blade angle is no joke.
