Obsidienne 129-Layer Damascus Knives
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The Obsidienne series brings together our most technical knives: a 129-layer damascus blade around an M390-type powder steel core, hardened to 62 ± 2 HRC, with an octagonal black resin and carbon fiber handle. Kiritsuke, santoku, nakiri, bunka and utility knife.
Obsidienne · 3-Piece Damascus Knife Set
Obsidienne · 2-Piece Damascus Knife Set
-29 %Obsidienne · Damascus Utility Knife 5"
-23 %Obsidienne · Damascus Bunka Knife 7.3"
-23 %Obsidienne · Damascus Nakiri Knife 6.7"
-27 %Obsidienne · Damascus Santoku Knife 7"
-29 %Obsidienne · Damascus Kiritsuke Knife 9"
Buying guide
129 layers and a powder steel core
The core of the blade is an M390-type powder steel: its very fine, even structure is prized for edge retention. It is wrapped in 129 layers of tightly patterned damascus, different on every blade, and sharpened to 9-12° per side for a very fine cut.
A black handle, light and stable
The octagonal Japanese-style handle blends black resin and carbon fiber with silvery highlights. It is waterproof, does not swell and stays light. Our other series: Magma, Azur, Iris, Marea, Cobalt, Carmin and Cosmos.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Obsidienne · Damascus Kiritsuke Knife 9" | 9" (23 cm) | 129 layers | Black resin and carbon fiber, octagonal Japanese-style shape | - |
| Obsidienne · Damascus Santoku Knife 7" | 7" (18 cm) | 129 layers | Black resin and carbon fiber, octagonal Japanese-style shape | - |
| Obsidienne · Damascus Nakiri Knife 6.7" | 6.7" (17 cm) | 129 layers | Black resin and carbon fiber, octagonal Japanese-style shape | - |
| Obsidienne · Damascus Bunka Knife 7.3" | 7.3" (18 cm) | 129 layers | Black resin and carbon fiber, octagonal Japanese-style shape | - |
| Obsidienne · Damascus Utility Knife 5" | 5" (13 cm) | 129 layers | Black resin and carbon fiber, octagonal Japanese-style shape | - |
Questions
Before you buy
What is M390-type powder steel?
A steel made by powder metallurgy, with a very fine, even structure prized for edge retention. It forms the core of the blade, wrapped in 129 layers of damascus.
How do I 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 wheel sharpeners, too harsh for such hard steel.
Is the carbon fiber handle water resistant?
Yes, resin and carbon fiber are waterproof. 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.