Dune S35VN Powder Steel Damascus Knives
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Dune is the most complete series in the range: 14 knives with 67-layer damascus around an S35VN-type powder steel core, hardened to 62 ± 2 HRC, with light pakkawood handles. 8" and 9.5" chef knives, kiritsuke, santoku, nakiri, deba, cleaver, bread and slicing knives, and small knives.
Dune · 4-Piece Damascus Knife Set
Dune · 3-Piece Damascus Knife Set
-20 %Dune · Damascus Paring Knife 4"
-27 %Dune · Damascus Utility Knife 5"
-25 %Dune · Damascus Utility Knife 6"
-25 %Dune · Damascus Boning Knife 6"
-26 %Dune · Damascus Bread Knife 9"
-26 %Dune · Damascus Slicing Knife 9.5"
-29 %Dune · Damascus Deba Knife 8"
-25 %Dune · Damascus Cleaver 7"
-29 %Dune · Damascus Nakiri Knife 7"
-25 %Dune · Damascus Santoku Knife 7"
-25 %Dune · Damascus Kiritsuke Knife 9"
-25 %Dune · Damascus Kiritsuke Knife 8"
-20 %Dune · Damascus Chef Knife 9.5"
-20 %Dune · Damascus Chef Knife 8"
Buying guide
An S35VN-type powder steel core
The core of every Dune blade is an S35VN-type steel made by powder metallurgy: its very fine, even structure is prized for edge retention. It is wrapped in 67 layers of damascus with a fine, rippled pattern and sharpened to 9-12° per side.
A light pakkawood handle
Pakkawood is wood in thin layers, impregnated with resin and pressed: it keeps the color of blond wood but handles moisture far better. A steel bolster and end cap frame it, with a decorative mosaic pin. For a dark handle, see the Eclipse series; for natural wood, the Olea series.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Dune · Damascus Chef Knife 8" | 8" (21 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.1 oz (202 g) |
| Dune · Damascus Chef Knife 9.5" | 9.5" (24 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.8 oz (221 g) |
| Dune · Damascus Kiritsuke Knife 8" | 8" (21 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.5 oz (213 g) |
| Dune · Damascus Kiritsuke Knife 9" | 9" (23 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 8.2 oz (232 g) |
| Dune · Damascus Santoku Knife 7" | 7" (18 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.0 oz (199 g) |
| Dune · Damascus Nakiri Knife 7" | 7" (18 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.7 oz (218 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 Deba Knife 8" | 8" (20 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 7.6 oz (216 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 Bread Knife 9" | 9" (22 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 6.3 oz (178 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) |
| Dune · Damascus Utility Knife 6" | 6" (16 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 5.4 oz (153 g) |
| Dune · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 3.1 oz (87 g) |
| Dune · Damascus Paring Knife 4" | 4" (10 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 2.7 oz (77 g) |
Questions
Before you buy
What is S35VN-type powder steel?
A steel made by powder metallurgy: its very fine, even structure is prized for edge retention. It forms the core of the blade, wrapped in 67 layers of damascus.
How do you sharpen a 62 HRC blade?
Preferably on a whetstone (1000 grit, then 3000 to 6000), keeping the original 9 to 12° per side. Avoid pull-through roller sharpeners, which are too aggressive for steel this hard.
What is pakkawood?
Wood in thin layers, impregnated with resin and pressed. It looks like wood but swells and cracks far less with moisture. Still, hand wash the knife and never use the dishwasher.
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.