Carmin Red Resin Damascus Knives
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The Carmin series brings together our 67-layer damascus knives with burl wood and deep red resin handles. Chef knife in 8 and 9.5 inches, santoku, nakiri, cleaver, bread knife, boning knife and small knives.
Carmin · 4-Piece Damascus Knife Set
-22 %Carmin · Damascus Paring Knife 3"
-20 %Carmin · Damascus Utility Knife 5"
-27 %Carmin · Damascus Boning Knife 5.5"
-25 %Carmin · Damascus Bread Knife 7.5"
-23 %Carmin · Damascus Cleaver 7.5"
-23 %Carmin · Damascus Nakiri Knife 7"
-23 %Carmin · Damascus Santoku Knife 7"
-23 %Carmin · Damascus Chef Knife 9.5"
-23 %Carmin · Damascus Chef Knife 8"
Buying guide
A one-of-a-kind handle on every knife
Every handle pairs burl wood with red resin cast around it, joined to the blade by a stainless steel bolster. The balance of wood and resin changes from piece to piece, so no two knives are identical. The blade is 67-layer damascus steel with a 10Cr15CoMoV core hardened to 60 ± 2 HRC.
Building your set
A chef knife and a paring knife cover the essentials. The 9.5-inch chef knife is more comfortable on large cuts. Add a santoku or nakiri 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 |
|---|---|---|---|---|
| Carmin · Damascus Chef Knife 8" | 8" (19 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 7.1 oz (201 g) |
| Carmin · Damascus Chef Knife 9.5" | 9.5" (24 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 8.5 oz (240 g) |
| Carmin · Damascus Santoku Knife 7" | 7" (18 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 7.0 oz (199 g) |
| Carmin · Damascus Nakiri Knife 7" | 7" (18 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 8.0 oz (228 g) |
| Carmin · Damascus Cleaver 7.5" | 7.5" (19 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 9.3 oz (263 g) |
| Carmin · Damascus Bread Knife 7.5" | 7.5" (19 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 6.2 oz (177 g) |
| Carmin · Damascus Boning Knife 5.5" | 5.5" (14 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 3.5 oz (100 g) |
| Carmin · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 3.5 oz (100 g) |
| Carmin · Damascus Paring Knife 3" | 3" (8 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 3.1 oz (87 g) |
Questions
Before you buy
Is the resin and wood handle water resistant?
The resin is waterproof, but the wood is still wood: a quick rinse is fine, a long soak is not. Hand wash and dry right away.
Do the knives look exactly like the photos?
The blade and shape are identical. The handle varies: each piece of burl wood has its own grain.
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.