Walnut Wood Cutting Board
$65.00
67-Layer Damascus Chef Knife
Forged Damascus blade with AUS-10 core — holds its edge through daily chopping and slicing.
4.7 20 verified reviews
Title: Standard
$109.00
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- 67-layer Damascus steel maintains sharpness through repeated use
- AUS-10 high-carbon core resists corrosion when cared for properly
- Solidified wood and resin handle offers secure grip during wet prep
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Overview
A knife that holds its edge through daily prep changes how you cook. Most blades dull after a few weeks of cutting protein and dense vegetables. This 67-layer Damascus chef knife pairs an AUS-10 high-carbon core with forged steel layers — the edge stays sharp longer, cuts feel controlled, and the blade resists corrosion when you rinse and dry it properly. Built for cooks who prep dinner most nights, not just special occasions.
- Total length 104 inches (264 cm), blade 543 inches (138 cm), handle 492 inches (125 cm), blade width 15 inches (38 cm)
- 67-layer Damascus steel with AUS-10 core, vacuum heat treated
- Resin and solidified wood handle with brass detailing
- Damascus patterning comes from layered steel forge-welding — visual grain with a hard core for everyday kitchen use
- 1 × 67-Layer Damascus Chef Knife
- Total length 104 inches (264 cm), blade 543 inches (138 cm), handle 492 inches (125 cm), blade width 15 inches (38 cm)
- 67-layer Damascus steel with AUS-10 core, vacuum heat treated
- Resin and solidified wood handle with brass detailing
- Damascus patterning comes from layered steel forge-welding — visual grain with a hard core for everyday kitchen use
- 1 × 67-Layer Damascus Chef Knife
Wudy Kitchen
Edge retention for daily prep
Wudy Kitchen
Secure grip when hands are wet
Questions about this piece
Care, use, and what to expect — answered plainly.
With proper honing before each use, sharpen every 3–6 months depending on how frequently you cook. The AUS-10 high-carbon core holds its edge longer than most stainless blades, so you'll spend less time maintaining it between meals.
No. Hand wash and dry immediately after each use to prevent corrosion and protect the Damascus layers and resin-wood handle. Dishwasher heat and detergent will damage both the blade finish and the composite handle material.
Honing realigns the edge before each session and takes seconds with a honing rod. Sharpening removes steel to rebuild the edge and is needed every few months. This knife requires both — hone daily, sharpen every 3–6 months based on your prep frequency.
Yes. The resin and solidified wood composite is designed for repeated wet-dry cycles when hand washed and dried properly. It balances weight for controlled cutting and won't crack or warp like untreated wood if you avoid soaking or dishwasher exposure.
Store in a knife block or on a magnetic strip to protect the edge and prevent accidents. Avoid tossing it in a drawer where the blade can knock against other tools and dull faster.
