Marea Blue Resin Damascus Knives
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The Marea series brings together our 67-layer damascus knives with burl wood and lagoon blue resin handles. It is the most complete Damascus Knife collection: chef knife, santoku, nakiri, bread knife, cleaver, boning knife, small knives and a matching honing steel.
Marea · 3-Piece Damascus Knife Set
Marea · Honing Rod 8"
-22 %Marea · Damascus Paring Knife 3.5"
-27 %Marea · Damascus Utility Knife 5"
-27 %Marea · Damascus Boning Knife 5.5"
-23 %Marea · Damascus Cleaver 7.5"
-25 %Marea · Damascus Bread Knife 8"
-23 %Marea · Damascus Nakiri Knife 7"
-28 %Marea · Damascus Santoku Knife 7"
-28 %Marea · Damascus Chef Knife 9"
-23 %Marea · Damascus Chef Knife 8"
Buying guide
A one-of-a-kind handle on every knife
Every handle in the Marea series combines burl wood with blue resin cast around it: the balance of wood and resin changes from piece to piece, so no two knives are identical. A stainless steel bolster joins the handle to the 67-layer damascus steel blade, which has a 10Cr15CoMoV core hardened to 60 ± 2 HRC.
Building your set
An 8-inch (20 cm) chef knife and a paring knife cover the essentials for a starter set. Add a santoku or nakiri if you cook a lot of vegetables, a bread knife for the table, then the matching honing steel to maintain the edge. Our other series: Azur, Magma, Iris, Cobalt, Carmin and Cosmos.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Marea · Damascus Chef Knife 8" | 8" (20 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Chef Knife 9" | 9" (23 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Santoku Knife 7" | 7" (18 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Nakiri Knife 7" | 7" (18 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Bread Knife 8" | 8" (20 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Cleaver 7.5" | 7.5" (19 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Boning Knife 5.5" | 5.5" (14 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Paring Knife 3.5" | 3.5" (9 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Honing Rod 8" | 8" (20 cm) | - | Burl wood and blue resin, stainless steel bolster | - |
Questions
Before you buy
Is the resin and wood handle afraid of water?
The resin in the handle is waterproof, but the wood is still wood: a quick rinse is no problem, prolonged soaking is. Hand wash and dry right away.
Do the knives look exactly like the photos?
The blade and shape of each knife are identical to the photos. The handle varies slightly: each piece of burl wood has a unique grain and color.
How many layers does the blade have?
The Marea series blades have 67 layers of damascus steel around a 10Cr15CoMoV stainless steel core, hardened to 60 ± 2 HRC.
Do I need to oil my Damascus knife?
You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.
Can Damascus knives go in the dishwasher?
No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.
Can you sharpen a Damascus knife?
Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.
Which Japanese-style knife should I buy first?
The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.