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Japanese Knife in 67-Layer Damascus Steel

Tsuki Knife

$59.90
$59.90 $59.90
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● The 67-layer Damascus steel Japanese knife that changes everything in the kitchen

Forged in 67-layer Damascus steel, this Japanese knife combines cutting precision and durability for clean cuts from the first slice to the last. Whether you're mincing, slicing, boning or chopping, the blade keeps its edge and follows you through every preparation, from everyday cooking to the most demanding dishes.

● Why 67 layers of Damascus steel?

Successively folding the steel creates a blade that is both hard and resilient: it keeps its edge longer, resists wear better, and displays that distinctive wavy pattern, unique to each knife. This craftsmanship is what sets a true Japanese kitchen knife apart from an ordinary one.

● Lightness, balance and grip

An ergonomic grip and a well-judged weight let you cook without fatigue, even during the longest preparations. The knife stays perfectly balanced between blade and handle, for precise control with every cut.

● A blade for every use

From the chef's knife to the paring knife, every format in this set of Japanese knives is designed for precise cutting. The Santoku knife excels on vegetables and fish, the chef's knife on large cuts, the boning knife on meat, the paring knife on detailed work and the cleaver on herbs and quick chopping.

● Simple care for a lasting edge

Hand washing and immediate drying are enough to preserve the edge and the shine of the Damascus steel for years. Avoid the dishwasher, which is harsh on the steel, and store your Japanese knife away from impacts to keep the blade's edge intact.

Specifications
Chef's knife (8 inches): 20.32 cm
Boning knife (6 inches): 15.24 cm
Paring knife (3.5 inches): 8.89 cm
Santoku knife (7 inches): 17.78 cm
Cleaver (7 inches): 17.78 cm
Material: 67-layer Damascus steel

● FAQ – Frequently asked questions

What is 67-layer Damascus steel?

It's a steel made by folding and welding several layers of steel on top of one another, 67 in total here. This process produces a hard, resilient blade with a long-lasting edge, recognisable by its wavy pattern that is unique to each knife. It's the same technique Japanese smiths have used for centuries.

Which knife should I choose for everyday use?

The Santoku knife is the most versatile: it handles vegetables, meat and fish with ease and is the all-rounder of Japanese cooking. If you cook large cuts, the chef's knife is better suited. For small precision tasks, keep a paring knife within reach.

Is it dishwasher safe?

Best avoided. The heat, prolonged moisture and harsh detergents of a dishwasher damage the steel and dull the edge. A simple hand wash followed by immediate drying with a cloth is enough to keep your knife like new for years.

How do I maintain the blade's edge?

Use a Japanese whetstone (or a sharpener suited to Japanese blades) from time to time to revive the edge. Store the knife away from impacts, ideally on a block, a magnetic strip or in a sheath, never loose in a drawer where the blade gets damaged against other utensils.

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