AzurDamascus Slicing Knife 10"
- Blade length
- 10" (26 cm)
- Steel
- 37-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Brown marbled resin, turquoise and white brass collar
Black Friday Month-28 % --d --h --m
The longest blade in the Azur series: 10 inches (26 cm), and only 45 mm tall. That narrow blade carves a pork loin roast, a spiral ham or smoked salmon in a single stroke, where the 8-inch chef knife would need to saw back and forth. The angled kiritsuke-style tip handles fine trimming. At 6.3 oz it stays light for its length. 37-layer floral damascus, brown, turquoise and white brass handle.
A slicing knife has a long, narrow blade so you cut in one stroke, with no sawing that tears the fibers. It is the knife for roasts, leg of lamb, ham, cured salmon or sashimi. The angled kiritsuke-style tip also handles precise trimming. Japanese-style blade, thin and hard.
Blade and Handle
The Azur Damascus Slicing Knife 10" has a blade made of 37 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC, with a floral pattern that catches the light. The faceted Japanese-style handle is brown marbled resin, with a turquoise ring and a white brass ring leading into the blade. It is the most decorative series in the range, made to be shown off on a magnetic strip.
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 Meat Knives · Azur Turquoise Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Slicing Knife 10"
Specs
The blade, by the numbers
| Steel | 37-layer damascus, 10Cr15CoMoV core |
|---|---|
| Layers | 37 |
| Hardness | 60 ± 2 HRC |
| Blade length | 10" (26 cm) |
| Overall length | 15.6 in (39.5 cm) |
| Blade height | 45 mm |
| Spine thickness | 2 mm |
| Handle | Brown marbled resin, turquoise and white brass collar |
| Weight | 6.3 oz (180 g) |
| Edge | Double bevel |
| SKU | CD-TQ-TRAN26 |
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
Why use a long blade for slicing?
The longer the blade, the more likely you cut in a single stroke. Slices come out clean and even, and the meat keeps its juices.
Can it replace a chef knife?
No: the narrow blade is not built for chopping or dicing vegetables. It complements a chef knife for cooked meat and raw fish.
How do I care for the turquoise and brass handle?
Wipe the handle with a damp cloth, then dry it. Brass darkens over time: that is normal, and a soft dry cloth brings the shine back. Avoid abrasive cleaners and the dishwasher, which dull the turquoise ring.
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
Choose it and care for it
- Boning Knife: What It Is For, and How It Differs From a Fillet Knife and a Butcher KnifeRead the guide →
- How to Sharpen and Care for a Damascus Knife: Honing, Whetstones, Angle and RustRead the guide →
- Damascus Knife Steel: 10Cr15CoMoV vs VG10 vs SG2, and What Layers and Hardness Really MeanRead the guide →
