EclipseDamascus Utility Knife 5"
- Blade length
- 5" (13 cm)
- Steel
- 67-layer damascus, SG2-type powder steel core
- Hardness
- 62-64 HRC
- Handle
- Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin
Black Friday Month-25 % --d --h --m
Halving a lemon, slicing a shallot, cutting salami: the 5-inch Eclipse utility knife is the smallest and lightest in the series (4.8 oz). Its 35 mm blade height leaves some knuckle room on the board. It shows the same 67-layer droplet damascus as the chef knife, around an SG2-type powder steel core at 62-64 HRC.
A utility knife sits between a paring knife and a chef knife. The 5 to 6-inch blade is perfect for small jobs: halving a lemon, slicing a shallot, trimming a fillet, cutting cheese or salami. It is often the knife you reach for most during the day. Japanese-style blade, thin and hard.
Blade and Handle
The Eclipse Damascus Utility Knife 5" has a blade made of 67 layers of damascus steel around an SG2-type powder steel core, hardened to 62-64 HRC and sharpened to 9-12° per side. Its high-contrast droplet pattern stands apart from classic rippled damascus and changes from blade to blade. The powder steel, with its very fine structure, is chosen to hold an edge for a long time. The black pakkawood handle, a laminated wood impregnated with resin, is set off by two copper-tone rings, a steel bolster and end cap, and a decorative mosaic pin.
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 Paring and Utility Knives · Eclipse SG2 Powder Steel Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Utility Knife 5"
Specs
The blade, by the numbers
| Steel | 67-layer damascus, SG2-type powder steel core |
|---|---|
| Layers | 67 |
| Hardness | 62-64 HRC |
| Blade length | 5" (13 cm) |
| Overall length | 9.7 in (24.7 cm) |
| Blade height | 35 mm |
| Spine thickness | 2 mm |
| Handle | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin |
| Weight | 4.8 oz (135 g) |
| Edge | Double bevel |
| SKU | CD-EC-UTIL13 |
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
How is it different from a paring knife?
A paring knife is shorter (3-4 inches) and mostly used for peeling in the hand. A utility knife is longer and also cuts on the board.
Is it a good first damascus knife?
Yes: it is versatile, affordable and used every day. It then pairs well with a chef knife.
What is pakkawood?
Wood in thin layers, impregnated with resin and pressed. It keeps the look and warmth of wood but is more stable: it swells and cracks far less with moisture. Still, hand wash the knife and dry it right away, never in the dishwasher.
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
