67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife

67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife

Japanese chefs knife
$111.96 USD $139.65 USD
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67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
  • 67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife
67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife

67-Layer Damascus Steel Chef Knife – Japanese Style Kitchen Knife

$111.96 USD $139.65 USD
ColorJapanese chefs knife

Precision-Crafted Damascus Steel Chef Knife

Elevate your culinary experience with this professional-grade Damascus steel chef knife. Featuring a stunning 67-layer Damascus blade with a razor-sharp edge honed to over 60°, this knife delivers exceptional cutting performance for everyday kitchen tasks — from slicing meat and fish to julienning vegetables and shredding boneless cuts.

Made in Mainland China.

Key Features

  • 67-Layer Damascus Steel Blade: Beautiful layered construction delivers outstanding sharpness, edge retention, and durability.
  • Razor-Sharp Edge: Blade angle exceeding 60° for precise, effortless cuts through meat, vegetables, and more.
  • Full-Length Design: 33 cm total length with a 20 cm blade and 13 cm ergonomic handle for optimal balance and control.
  • Eco-Friendly & Stainless: High-quality stainless Damascus steel resists corrosion and is built to last.
  • Versatile Use: Ideal for slicing meat, cutting vegetables, shredding, and handling all kinds of boneless cuts.
  • Professional-Grade: Japanese-style knife design inspired by the precision of traditional Japanese bladesmithing.

Specifications

  • Blade Material: 67-Layer Damascus Stainless Steel
  • Blade Angle: >60°
  • Blade Length: 20 cm
  • Handle Length: 13 cm
  • Total Length: 33 cm
  • Usage: Slicing, cutting, and shredding boneless meats and vegetables
  • Country of Origin: Made in Mainland China

Important Notes

  • Do not use this knife to cut hard items such as ribs, pork bones, or frozen meat — this may damage the blade.
  • The blade is extremely sharp. Please exercise care when handling, cleaning, and storing.
  • Minor size variations may occur due to manual measurement.
  • Colours may vary slightly depending on your monitor's display settings.

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Learn more: Nutrition.gov on cooking and food safety

Frequently Asked Questions

Q: What is a 67-layer Damascus steel chef knife and why does it matter?

A: A 67-layer Damascus steel knife is made by folding and pressing multiple layers of stainless steel together, creating a blade with exceptional hardness, sharpness, and beautiful wave-like patterns. The high layer count results in a blade that holds its edge longer and offers superior cutting performance compared to standard single-steel knives.

Q: What foods is this Damascus chef knife best suited for?

A: This knife excels at slicing and cutting boneless meats, poultry, fish, and a wide variety of vegetables. It is not recommended for cutting through hard items such as frozen meat, ribs, or pork bones, as this may chip or damage the blade.

Q: How should I care for and maintain my Damascus steel kitchen knife?

A: Hand-wash your knife with warm, soapy water and dry it immediately after use — avoid putting it in the dishwasher. Store it on a magnetic knife strip or in a knife block. Hone the blade regularly with a honing rod and sharpen with a whetstone as needed to maintain peak performance.

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