Azur Turquoise Damascus Knives
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The Azur series is the most decorative Damascus Knife collection: a 37-layer damascus blade with a floral pattern, a faceted Japanese-style handle in marbled brown resin, a turquoise ring and a white brass ring. Five knives: chef knife, santoku, nakiri, slicing knife and small utility knife.
Buying guide
A knife to keep on display
The knives in the Azur series are made to be displayed on a magnetic strip or given as a gift. The faceted Japanese-style (wa) handle sits comfortably in the hand and shows off the blade. The blade is 37-layer damascus steel around a 10Cr15CoMoV core hardened to 60 ± 2 HRC.
Which knife to choose in the series?
The 8-inch (21 cm) chef knife is the most versatile knife in the Azur series. The 7-inch (18 cm) santoku and nakiri are perfect for vegetables. The 10-inch (26 cm) slicing knife is for roasts and raw fish. The 5-inch (13 cm) utility knife completes the set. Our other series: Marea, Magma, Iris, Cobalt, Carmin and Cosmos.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Azur · Damascus Chef Knife 8" | 8" (21 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 6.7 oz (190 g) |
| Azur · Damascus Santoku Knife 7" | 7" (18 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 6.1 oz (174 g) |
| Azur · Damascus Nakiri Knife 7" | 7" (18 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 6.5 oz (183 g) |
| Azur · Damascus Slicing Knife 10" | 10" (26 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 6.3 oz (180 g) |
| Azur · Damascus Utility Knife 5" | 5" (13 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 4.0 oz (113 g) |
Questions
Before you buy
How do I care for the turquoise and brass handle?
The turquoise and brass handle only needs a damp cloth, then drying. The brass develops a patina over time; a soft, dry cloth brings back its shine. No abrasive cleaners, no dishwasher.
What is a wa handle?
A wa handle is the traditional handle of Japanese knives: straight and faceted, lighter than a riveted Western handle. A wa handle shifts the balance toward the blade.
Is a turquoise and brass knife a good gift?
Yes, a turquoise and brass knife makes a good gift: it is our most decorative series, and it ships in its box.
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.