Olea Olive Wood Damascus Knives
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The Olea series pairs a 67-layer damascus blade, with a rippled grey and silver pattern, with a light olive wood handle streaked with brown. 10Cr15CoMoV steel core hardened to 60 ± 2 HRC. Chef knife, kiritsuke, santoku, nakiri, slicing, boning and utility knives.
Olea · 3-Piece Damascus Knife Set
-22 %Olea · Damascus Utility Knife 5"
-27 %Olea · Damascus Boning Knife 6"
-23 %Olea · Damascus Slicing Knife 9"
-25 %Olea · Damascus Santoku Knife 7"
-25 %Olea · Damascus Nakiri Knife 7"
-23 %Olea · Damascus Chef Knife 8"
-23 %Olea · Damascus Kiritsuke Knife 8"
Buying guide
A 67-layer damascus blade
Olea knives have a blade made of 67 layers of damascus steel around a 10Cr15CoMoV core, stainless and easy to sharpen, hardened to 60 ± 2 HRC and sharpened to 9-12° per side. The rippled pattern comes from the layering, so it differs on every blade.
An olive wood handle
Olive is a dense, hard wood with brown streaks on a light background, so every Olea handle has its own grain. A stainless steel bolster and end cap frame it. Other series: Dune, Eclipse, Marea, Iris and Magma.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Olea · Damascus Kiritsuke Knife 8" | 8" (20 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 7.8 oz (220 g) |
| Olea · Damascus Chef Knife 8" | 8" (21 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 7.9 oz (223 g) |
| Olea · Damascus Nakiri Knife 7" | 7" (18 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 7.9 oz (223 g) |
| Olea · Damascus Santoku Knife 7" | 7" (18 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 7.0 oz (199 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) |
| Olea · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 3.8 oz (107 g) |
Questions
Before you buy
Is the olive wood handle water resistant?
It is a dense wood, but still wood: rinse and dry the knife right away, never soak it and never use the dishwasher. A drop of food-safe oil now and then keeps the wood looking good.
Which Olea knife should I buy first?
The 8-inch chef knife handles most prep. The 7-inch santoku is more compact and popular for vegetables. The 5-inch utility knife complements either one for small jobs.
Are Olea knives dishwasher safe?
No. Detergent and knocks damage the edge and the wooden handle. Hand wash in warm soapy water and dry right away.
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.