Iris4-Piece Damascus Knife Set
- Blade length
- Chef knife 8″, Santoku 7″, Nakiri 6.5″, Paring knife 3.5″
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Abalone shell in resin, steel bolster, rivets and decorative mosaic pin
The 4 essential knives of the Iris series in one set: everything you cut every day, or a complete gift for anyone who loves to cook. Same Damascus blade, same handle, a matching set.
What's in the set
- Chef knife ($129 each)
- Santoku ($129 each)
- Nakiri ($129 each)
- Paring knife ($89 each)
Bought separately: $476. As a set: $329, you save $147.
Damascus Blade and Handle
Hardness 60 ± 2 HRC. Every handle is one of a kind. Japanese-style blades, thin and hard, shipped sharp. Each knife ships in its own box.
Shipping and Returns
Free tracked shipping. Handling 1 to 3 business days, then 8 to 14 business days in transit to the US. You have 30 days after delivery to return your order.
Care
Hand wash and dry right away, never in the dishwasher. Cut on wood or plastic. Store on a magnetic strip or in a block.
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · 4-Piece Damascus Knife Set · Chef knife 8″, Santoku 7″, Nakiri 6.5″, Paring knife 3.5″
Specs
The blade, by the numbers
| Steel | 67-layer damascus, 10Cr15CoMoV core |
|---|---|
| Hardness | 60 ± 2 HRC |
| Blade length | Chef knife 8″, Santoku 7″, Nakiri 6.5″, Paring knife 3.5″ |
| Handle | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin |
| SKU | CD-KIT-IRIS4 |
Care
3 habits, years of sharp
Hand-wash it
Warm water, a drop of dish soap. Never the dishwasher.
Dry it right away
One towel, ten seconds. Never leave it in the sink.
Sharpen on a stone
1000 grit rebuilds the edge. Low, steady angle.
Questions
Before you buy
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.
Guides
