CarminDamascus Utility Knife 5"
- Blade length
- 5" (13 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Burl wood and red resin, stainless steel bolster
Black Friday Month-20 % --d --h --m
With its 5-inch blade, the Carmin utility knife sits between the 3-inch paring knife and the 8-inch chef knife. Reach for it to build a charcuterie board, cut fruit or trim the fat off a pork chop. Light at 3.5 oz, it works as well near the board as in the hand. The burl wood and deep red resin on the handle give each piece its own pattern.
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 Carmin Damascus Utility Knife 5" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC. The rippled pattern comes from the layering, so no two blades look the same. The round handle pairs burl wood with deep red resin, split by a stainless steel bolster. Every handle is one of a kind: the wood-to-resin mix changes from piece to piece.
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 · Carmin Red Resin 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, 10Cr15CoMoV core |
|---|---|
| Layers | 67 |
| Hardness | 60 ± 2 HRC |
| Blade length | 5" (13 cm) |
| Overall length | 9.9 in (25.2 cm) |
| Spine thickness | 2 mm |
| Handle | Burl wood and red resin, stainless steel bolster |
| Weight | 3.5 oz (100 g) |
| Edge | Double bevel |
| SKU | CD-RG-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.
Is the resin and wood handle water resistant?
The resin is waterproof, but the burl is still wood: a quick rinse is fine, a long soak is not. Hand wash the knife, dry it right away, and never leave it in the sink or put it 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
