Cosmos Galaxy Damascus Knives
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The Cosmos series brings together our 67-layer damascus knives with ergonomic handles in blue resin swirled with white, like a nebula. Chef knife, santoku, bread knife, utility knife and paring knife.
Buying guide
Resin like a nebula
The handle is blue epoxy resin swirled with white, framed by a steel bolster and end cap and set with a gold mosaic pin. Every pour gives a different pattern, and the curved shape fills the hand. The 67-layer damascus blade, with a 10Cr15CoMoV core hardened to 60 ± 2 HRC, is thinner than most (1.8 mm at the spine).
Building your set
A chef knife and a paring knife cover the essentials. Add a santoku for vegetables and a bread knife for the table. Our other series: Marea, Azur, Magma, Iris, Cobalt, Carmin and Cosmos.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Cosmos · Damascus Chef Knife 8" | 8" (21 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 8.5 oz (240 g) |
| Cosmos · Damascus Santoku Knife 7" | 7" (18 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 8.5 oz (242 g) |
| Cosmos · Damascus Bread Knife 8" | 8" (21 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 8.0 oz (226 g) |
| Cosmos · Damascus Utility Knife 5" | 5" (12 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 4.1 oz (117 g) |
| Cosmos · Damascus Paring Knife 3.5" | 3.5" (9 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 3.7 oz (105 g) |
Questions
Before you buy
Is the resin handle water resistant?
Yes, epoxy resin is waterproof. Still, hand wash and dry right away, never in the dishwasher.
Do the knives look exactly like the photos?
The blade and shape are identical. The resin swirl changes from piece to piece.
How many layers does the blade have?
67 layers of damascus steel around a 10Cr15CoMoV stainless steel core, hardened to 60 ± 2 HRC.
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.