Eclipse SG2 Powder Steel Damascus Knives
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The Eclipse series pairs a 67-layer damascus blade with a high-contrast droplet pattern, an SG2-type powder steel core hardened to 62-64 HRC, and a black pakkawood handle set off by two copper-tone rings. Chef knife, kiritsuke, slicing, bread, boning and utility knives.
Eclipse · 3-Piece Damascus Knife Set
-25 %Eclipse · Damascus Utility Knife 5"
-23 %Eclipse · Damascus Boning Knife 6"
-26 %Eclipse · Damascus Bread Knife 8"
-26 %Eclipse · Damascus Slicing Knife 8"
-25 %Eclipse · Damascus Kiritsuke Knife 8"
-20 %Eclipse · Damascus Chef Knife 8"
Buying guide
An SG2-type powder steel core
The core of every Eclipse blade is an SG2-type powder steel hardened to 62-64 HRC, the highest hardness in our range. Its very fine structure is chosen to hold an edge for a long time. It is sharpened to 9-12° per side and wrapped in 67 layers of droplet-pattern damascus.
A black and copper handle
The black pakkawood handle, a laminated wood impregnated with resin, is framed by a steel bolster and end cap and set off by two copper-tone rings and a mosaic pin. Other dark-handled series: Obsidienne and Magma; light: Dune.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Eclipse · Damascus Chef Knife 8" | 8" (20 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 8.7 oz (246 g) |
| Eclipse · Damascus Kiritsuke Knife 8" | 8" (20 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 8.7 oz (246 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 Bread Knife 8" | 8" (20 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 7.0 oz (199 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) |
| Eclipse · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 4.8 oz (135 g) |
Questions
Before you buy
What is SG2-type powder steel?
A steel made by powder metallurgy, with a very fine, even structure prized for edge retention. In the Eclipse series it forms the blade core, hardened to 62-64 HRC, under 67 layers of damascus.
How do you sharpen a 62-64 HRC blade?
On a whetstone (1000 grit, then 3000 to 6000), keeping 9 to 12° per side. Steel this hard needs a gentle hand: avoid roller sharpeners and heavy pressure on a ridged honing rod.
Is the pakkawood handle water resistant?
Pakkawood is impregnated with resin, so it handles moisture far better than raw wood. Still, hand wash the knife and dry it right away, never in 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.