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Japanese Damascus Chef Knife – 67 Layers

Umi Chef Knife 20cm

New

$134.90
$149.90 $134.90
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● The Japanese chef knife that transforms your kitchen

This 67-layer Damascus blade delivers razor-sharp precision and surgical accuracy. Every cut becomes smooth and effortless.

● Perfect balance for everyday comfort

The resin and wood handle fits naturally in your hand. The 8-inch blade is perfectly balanced to reduce fatigue even after an hour of cooking.

● Damascus steel forged in 67 layers

Each layer of steel is forged to combine hardness and flexibility. The resulting wave pattern is as beautiful as it is high-performing.

● Built to last through daily use

Damascus steel resists corrosion and holds its edge for a long time. You'll keep this knife for years without compromise.

Specifications
Material: 67-layer Damascus steel
Blade length: 8 inches (20 cm)
Blade type: Gyuto (Japanese chef knife)
Steel hardness: 60-62 HRC
Handle: Blue epoxy resin and stabilized wood
Sharpening angle: 15° per side
Weight: Approximately 6.3 oz (180 g)
Care: Hand wash, dry immediately

● FAQ – Common questions

What exactly is 67-layer Damascus steel?

It's steel forged through successive folding — 67 stacked layers — combining a hard core with flexible outer layers. This creates an ultra-resistant blade with long-lasting sharpness and that distinctive wave pattern visible on the steel. It's the traditional technique used for samurai swords.

Will the blade rust over time?

Yes, if you leave it wet or in prolonged contact with acidic foods. Damascus steel requires minimal care: rinse and dry immediately after use, never in the dishwasher. With this simple habit, you'll keep your blade flawless for years.

Is the knife really sharp when I receive it?

Yes. It's sharpened by hand before shipping and arrives ready to slice. You can cut a ripe tomato without crushing it right out of the box. To maintain this level of sharpness, we recommend a light touch-up every 3-6 months depending on how often you use it.

How do I care for and sharpen my Umi knife?

Rinse with warm water, dry immediately with a soft cloth, store in a dry place. Never use the dishwasher or leave it in prolonged contact with water. For sharpening, use a Japanese whetstone (1000-3000 grit), or take it to a knife craftsman if you're just starting out.

Does the knife work for left-handed users too?

Absolutely. The edge is symmetrical (unlike some traditional Japanese knives made only for right-handed users). The ergonomic handle works just as well in your left hand as your right, with no awkwardness or imbalance.

Is the resin and wood handle durable or will it crack?

It's very durable — the resin stabilizes the wood and protects it from moisture. No risk of cracking if you follow basic rules: dry after washing, no prolonged soaking. Each handle has a unique pattern thanks to the wood grain embedded in the resin.

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