Damascus Meat Knives
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Damascus meat knives cover every step: the boning knife follows the bone, the cleaver chops and cuts through cartilage, and the slicing knife carves a roast or a salmon in a single stroke. Each blade is damascus steel with a 10Cr15CoMoV core, hardened to 60 HRC.
-23 %Eclipse · Damascus Boning Knife 6"
-26 %Eclipse · Damascus Slicing Knife 8"
-25 %Dune · Damascus Boning Knife 6"
-26 %Dune · Damascus Slicing Knife 9.5"
-25 %Dune · Damascus Cleaver 7"
-27 %Olea · Damascus Boning Knife 6"
-23 %Olea · Damascus Slicing Knife 9"
-27 %Iris · Damascus Butcher Knife 9"
-27 %Carmin · Damascus Boning Knife 5.5"
-23 %Carmin · Damascus Cleaver 7.5"
-27 %Cobalt · Damascus Boning Knife 5.5"
-28 %Cobalt · Damascus Cleaver 7.5"
-23 %Iris · Damascus Boning Knife 6"
-26 %Iris · Damascus Cleaver 7.5"
-23 %Iris · Damascus Slicing Knife 10"
-27 %Marea · Damascus Boning Knife 5.5"
-23 %Marea · Damascus Cleaver 7.5"
-28 %Azur · Damascus Slicing Knife 10"
-23 %Magma · Damascus Slicing Knife 10"
Buying guide
Which knife for which meat?
A boning knife is the right tool for deboning poultry, a leg of lamb or a shoulder: it has a narrow, pointed 5.5-inch (14 cm) blade. To carve a roast, a ham, gravlax or sashimi, the 10-inch (25 or 26 cm) slicing knife cuts in one motion without tearing the fibers. The 7.5-inch (19 cm) cleaver chops meat and garlic and gets through small soft bones.
What a meat knife should not do
None of our damascus meat knives can cut large hard bones or frozen food: too hard a blow can chip a blade hardened to 60 HRC. For marrow bones or carcasses, use a saw. For everyday meat prep, a damascus chef knife is often all you need.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Magma · Damascus Slicing Knife 10" | 10" (25 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 6.0 oz (171 g) |
| Azur · Damascus Slicing Knife 10" | 10" (26 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 6.3 oz (180 g) |
| 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 | - |
| Iris · Damascus Slicing Knife 10" | 10" (26 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 7.8 oz (222 g) |
| Iris · Damascus Butcher Knife 9" | 9" (23 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 8.1 oz (230 g) |
| Iris · Damascus Cleaver 7.5" | 7.5" (19 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 10.4 oz (296 g) |
| Iris · Damascus Boning Knife 6" | 6" (15 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 3.9 oz (110 g) |
| Cobalt · Damascus Cleaver 7.5" | 7.5" (19 cm) | 67 layers | Burl wood and honeycomb midnight blue resin, stainless steel bolster | 9.3 oz (263 g) |
| Cobalt · Damascus Boning Knife 5.5" | 5.5" (14 cm) | 67 layers | Burl wood and honeycomb midnight blue resin, stainless steel bolster | 3.5 oz (100 g) |
| Carmin · Damascus Cleaver 7.5" | 7.5" (19 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 9.3 oz (263 g) |
| Carmin · Damascus Boning Knife 5.5" | 5.5" (14 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 3.5 oz (100 g) |
| Olea · Damascus Slicing Knife 9" | 9" (23 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 7.8 oz (221 g) |
| Olea · Damascus Boning Knife 6" | 6" (15 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 3.9 oz (111 g) |
| Dune · Damascus Cleaver 7" | 7" (18 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.8 oz (221 g) |
| Dune · Damascus Slicing Knife 9.5" | 9.5" (24 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 6.5 oz (184 g) |
| Dune · Damascus Boning Knife 6" | 6" (15 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 5.2 oz (148 g) |
| Eclipse · Damascus Slicing Knife 8" | 8" (20 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 7.1 oz (202 g) |
| Eclipse · Damascus Boning Knife 6" | 6" (16 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 6.0 oz (170 g) |
Questions
Before you buy
How long should a slicing knife be?
A slicing knife should be 10 to 12 inches (25 to 30 cm) long: the longer the blade, the more you can slice in a single pass, for clean slices that keep their juices.
Can a cleaver cut through bones?
A cleaver can cut small soft bones and cartilage (poultry, ribs). Large hard bones are a different story: use a saw.
Can a boning knife be used for fish?
Yes, a boning knife works for filleting fish. For very delicate fish, a more flexible blade is more comfortable.
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.