Chef Knife 200mm Dammy Clad 100 Layer Twist 1.2519 Core
100 layers of steel and nickel forged together, stretched out and twisted, flattened, and then wrapped around a premium piece of 1.2519 steel. Its rather a simplification of the process, but the result is a complex and beautiful pattern that is somehow almost identical to the maser birch stabilised burl handle. A beautiful example of art imitating nature.
The core is hardened to around 65HRC giving you a super high sharpness potential and the 1.2519 steel has a great reputation for edge retention, toughness, and corrosion resistance. Its easily one of our favourite steels. The profile is a perfect example of a classic chef knife, right down to the aggressive, pointed tip. With an average spine thickness of 2mm this is a nimble workhorse.
The full tang handle is ergonomic, beautiful and a perfect pairing with the Damascus clad blade. Overall balance is pretty well perfect with the centre pointed situated precisely at the end of the handle. It’s one of those “ah, that’s nice” kinda moments when you get the blade in your hands, and you sense the weight and the balance. It makes a blade like this, which is not super lightweight, feel lighter than it is.
Martin and his team have several lifetimes worth of experience forging blades between them and this is a fantastic example of what they can produce. Stay tuned, these guys are going to be impressive!
Blade Type: Gyuto
Edge Length: 200mm
Spine Heel: 3.1mm
Spine Mid: 2.8mm
Spine Tip (20mm before): 1mm
Blade Height: 56.3mm
Cutting Edge Steel: 1.2519
Blade Construction: 3 Layer (San Mai)
Blade Finish: Brute de Forge
Handle Construction: Full Tang
Handle Materials: Dyed, Maser Birch, Stabilised Burl with Mosaic Pin
Saya Included: No
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
Shipping & Returns
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you in our shipping policy.
Naturally, there are conditions, but if you need to return an item you are welcome to do so within 14 days of receiving your order. Please check our refunds policy for details