Damascus Knives

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Damascus kitchen knives: chef, santoku, nakiri, paring. Layered steel, thin Japanese-style edge, built for everyday cooking.

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95 knives
Marea · 3-Piece Damascus Knife Set

Marea · 3-Piece Damascus Knife Set

$189
Carmin · 4-Piece Damascus Knife Set

Carmin · 4-Piece Damascus Knife Set

$239
Iris · 4-Piece Damascus Knife Set

Iris · 4-Piece Damascus Knife Set

$329
Cobalt · 4-Piece Damascus Knife Set

Cobalt · 4-Piece Damascus Knife Set

$239
Cosmos · 3-Piece Damascus Knife Set

Cosmos · 3-Piece Damascus Knife Set

$209
Magma · Damascus Chef Knife 8" -28 %

Magma · Damascus Chef Knife 8"

$209$149
Azur · Damascus Chef Knife 8" -28 %

Azur · Damascus Chef Knife 8"

$209$149
Marea · Damascus Chef Knife 8" -23 %

Marea · Damascus Chef Knife 8"

$129$99
Magma · Damascus Santoku Knife 7" -21 %

Magma · Damascus Santoku Knife 7"

$189$149
Marea · Honing Rod 8"

Marea · Honing Rod 8"

$79
Marea · Damascus Paring Knife 3.5" -22 %

Marea · Damascus Paring Knife 3.5"

$89$69
Marea · Damascus Utility Knife 5" -27 %

Marea · Damascus Utility Knife 5"

$109$79
Marea · Damascus Boning Knife 5.5" -27 %

Marea · Damascus Boning Knife 5.5"

$109$79
Marea · Damascus Cleaver 7.5" -23 %

Marea · Damascus Cleaver 7.5"

$129$99
Marea · Damascus Bread Knife 8" -25 %

Marea · Damascus Bread Knife 8"

$119$89
Marea · Damascus Nakiri Knife 7" -23 %

Marea · Damascus Nakiri Knife 7"

$129$99
Marea · Damascus Santoku Knife 7" -28 %

Marea · Damascus Santoku Knife 7"

$139$99
Marea · Damascus Chef Knife 9" -28 %

Marea · Damascus Chef Knife 9"

$139$99
Azur · Damascus Utility Knife 5" -29 %

Azur · Damascus Utility Knife 5"

$169$119
Azur · Damascus Slicing Knife 10" -28 %

Azur · Damascus Slicing Knife 10"

$209$149
Azur · Damascus Nakiri Knife 7" -21 %

Azur · Damascus Nakiri Knife 7"

$189$149
Azur · Damascus Santoku Knife 7" -21 %

Azur · Damascus Santoku Knife 7"

$189$149
Magma · Damascus Utility Knife 5" -23 %

Magma · Damascus Utility Knife 5"

$169$129
Magma · Damascus Slicing Knife 10" -23 %

Magma · Damascus Slicing Knife 10"

$209$159

Buying guide

How to choose a damascus knife

Start with the job. A chef knife (gyuto) covers most kitchen tasks. A santoku is shorter and nimbler. A nakiri is built for vegetables. A paring knife handles the small stuff.

Damascus steel: what actually matters

The pattern is looks. Cutting performance comes from the core steel and its hardness. A harder core holds an edge longer but needs regular care.

Japanese-style or German-style knife?

Japanese-style knives are thinner and harder: precise cuts, less tolerant of abuse. German-style knives are thicker and more forgiving. For precise everyday cooking, a Japanese-style damascus knife is a strong pick.

Care

Hand wash, dry immediately, store on a block or magnetic strip. Touch it up on a whetstone now and then.

Questions

Before you buy

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.