Magma Copper Damascus Knives
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The Magma series has the most distinctive blade at Damascus Knife: 37-layer damascus steel with a copper-toned "diamond" pattern and a raw, almost forged look. The faceted handle combines black G10, resin and a copper mesh. Five knives: chef knife, santoku, nakiri, slicing knife and small utility knife.
Buying guide
A damascus unlike classic gray
Copper damascus is recognizable by its copper-toned "diamond" pattern, very different from the gray waves of classic damascus. Beneath the pattern, the blade has a 10Cr15CoMoV stainless steel core hardened to 60 ± 2 HRC, like all our series. The G10 handle, a fiberglass and epoxy resin composite, does not swell in water and stays secure in the hand.
Which knife to choose in the series?
The 8-inch (21 cm) chef knife covers the essentials in the Magma series. The 7-inch (18 cm) santoku and nakiri are made for vegetables, the 10-inch (25 cm) slicing knife for meat and fish, and the 5-inch (13 cm) utility knife for precise cuts. Our other series: Marea, Azur, Iris, Cobalt, Carmin and Cosmos.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Magma · Damascus Chef Knife 8" | 8" (21 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 6.2 oz (175 g) |
| Magma · Damascus Santoku Knife 7" | 7" (18 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 5.7 oz (162 g) |
| Magma · Damascus Nakiri Knife 7" | 7" (18 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 6.1 oz (174 g) |
| Magma · Damascus Slicing Knife 10" | 10" (25 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 6.0 oz (171 g) |
| Magma · Damascus Utility Knife 5" | 5" (13 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 4.0 oz (113 g) |
Questions
Before you buy
What is G10?
G10 is a fiberglass and epoxy resin composite widely used for knife handles: stable, waterproof, with a good grip even when wet.
How many layers does the blade have?
The copper damascus blades have 37 layers of damascus steel around a 10Cr15CoMoV core hardened to 60 ± 2 HRC.
How do I care for a copper damascus knife?
A copper damascus knife needs the same care as any damascus knife: hand wash, dry immediately, never put it in the dishwasher, and store it on a magnetic strip or in a knife block.
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.