OleaDamascus Santoku Knife 7"
- Blade length
- 7" (18 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Olive wood, stainless steel bolster and end cap
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A tall, flat 7-inch blade with a rounded tip: the Olea santoku slices vegetables, cuts meat into strips and portions fish with a forward stroke. At 7.0 oz, it is the lightest of the large knives in the series and handier than the 8-inch chef knife for everyday cooking. Light olive wood handle with brown grain, 67-layer damascus, 60 ± 2 HRC.
Santoku means “three virtues” in Japanese: meat, fish and vegetables. The blade is shorter and flatter than a chef knife, with a dropped tip, so you cut with a forward push instead of a rocking motion. Very nimble, ideal if most of your prep is vegetables. Japanese-style blade, thin and hard.
Blade and Handle
The Olea Damascus Santoku Knife 7" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC and sharpened to 9-12° per side. Its rippled grey and silver pattern echoes a wood grain and differs on every blade. The handle is light olive wood streaked with brown, framed by a steel bolster and end cap. Olive is a dense, hard wood; its grain changes from piece to piece, so no two handles are alike.
Shipping and Returns
Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.
See also: Damascus Santoku Knives · Olea Olive Wood Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Santoku Knife 7"
Specs
The blade, by the numbers
| Steel | 67-layer damascus, 10Cr15CoMoV core |
|---|---|
| Layers | 67 |
| Hardness | 60 ± 2 HRC |
| Blade length | 7" (18 cm) |
| Overall length | 12.3 in (31.2 cm) |
| Blade height | 48 mm |
| Spine thickness | 2.2 mm |
| Handle | Olive wood, stainless steel bolster and end cap |
| Weight | 7.0 oz (199 g) |
| Edge | Double bevel |
| SKU | CD-OL-SANT18 |
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
What is a santoku knife used for?
Slicing, dicing and chopping vegetables, meat and fish. It is a versatile knife, more compact than a chef knife, with a flat blade that cuts in one forward stroke.
Why do some santoku knives have dimples?
Dimples reduce sticking with wet foods like potatoes. A smooth blade cuts just as well; slide the slice off with the flat of the blade.
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.
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.
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