Our 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. 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 green 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. *Free shipping to contiguous US
Customer Reviews (5.0 / 5 · 7 reviews)
Natalie F.★★★★★
These cut through a butternut squash like it was a ripe tomato, the 67-layer steel really holds an edge for weeks. The green handles are a nice pop of color and feel secure even with wet hands.
Alexander D.★★★★★
I was surprised by how well-balanced these knives feel in hand—the 67-layer steel is no gimmick. The 12-degree edge made quick work of dicing onions without any tears or drag.
Nicholas E.★★★★★
Finally, a knife set that looks as good as it performs — the 67-layer Damascus pattern catches the light beautifully on my counter. The Rockwell hardness means I've been slicing through butternut squash like it's butter for a month, and they haven't dulled a bit.
Jacob★★★★★
The 12-degree edge on these knives is ridiculously sharp—sliced through a butternut squash like it was butter. The green handles have a nice weight and feel secure even with wet hands.
Madison K.★★★★★
I was worried the green handles would look cheap, but the resin is actually gorgeous and feels solid in hand. The 67-layer Damascus pattern is stunning every time I pull one out of the block—cuts through tomatoes like they're butter without any pressure.
David★★★★★
The 12-degree sharpness made quick work of slicing through a ripe tomato without crushing it, which is rare. These knives feel surprisingly well-balanced in hand too, with a nice heft that doesn't tire you out.
Edward★★★★★
The 67-layer Damascus steel isn't just for show; the blade glides through butternut squash like it's butter. I've had mine for a month, and even the chef's knife still feels as sharp as day one. That twelve-degree edge really holds up.
