Constructed from ultra-premium 67-layered stainless Damascus steel and tempered to the ideal grade of hardness, these Japanese steak knives' blades are strong enough to hold a lasting edge and flexible enough not to crack even under extreme pressure; the cobalt added steel outperforms AUS-10 steel in durability and is easier to sharpen, since cobalt enhances the other alloying elements.

The Damascus steak knife's ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 8-12° per side using the traditional 3-step Honbazuke method; cryogenically treated for incredible hardness, flexibility, and corrosion resistance.

Our Damascus steel steak knives have a slightly curved edge suitable for cutting through a juicy gourmet steak without disrupting the flavor and texture; The G10 handle is ergonomic and provides a comfortable grip when cutting.

Precisely cut from a single piece of ultra-sturdy, high-carbon steel imported from Japan, the stunning "Full Tang" offers exceptional durability and control.