$109.90
Free delivery · 7–14 days
Damascus Steel Knife Set 7-Piece with Blue Resin HandlesDamascus Kitchen Knife Set: 6-Piece Razor-Sharp Edge
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1 / 12About this itemAll characteristics
TypeKitchen Knife Sets
Blade lengths85mm to 202mm
Handle lengths120mm to 136mm
Blade widths21.6mm to 45.5mm
Edge angle15° per side, V-shape
Hardness60±2HRC
From the seller
Six Damascus knives that cover paring, slicing, chopping and bread, all in one matched set. Each blade is built from 67 layers of steel with a hand-set 15° edge, so prep gets faster and cuts stay clean.
Read the full descriptionDescription
Six Damascus knives that cover paring, slicing, chopping and bread, all in one matched set. Each blade is built from 67 layers of steel with a hand-set 15° edge, so prep gets faster and cuts stay clean.
67-layer Damascus steel knife set with razor-sharp, long-lasting edge
Solves
- Dull knives that need frequent sharpening
- Need for a complete knife set covering all kitchen tasks
- Uncomfortable or slippery handles
A complete kitchen that cuts clean every night
Stop wrestling dull, mismatched knives. Get a matched 67-layer Damascus set that covers every task from paring to bread, with an edge set at 15° per side.
Damascus steel built for daily edge work
67 layers of Damascus steel
Each blade is built from 67 layers of steel around a 10Cr15CoMoV core, clad in 316/316L stainless. The core is vacuum heat treated to a hardness of 60±2HRC, which is why the edge holds its working sharpness through daily chopping. The swirled pattern is the visible result of that layering, not a surface coating.
A 15° edge set by hand
Every blade is sharpened by hand to 15° per side, a V-shaped edge that cuts with less force than a wider bevel. The grind is even along the length, so a tomato slices cleanly instead of tearing. The pakkawood handles sit balanced in the palm, which keeps the cut steady through long prep sessions. Keep a honing rod nearby and the edge stays where it was set.
Six knives, one matched set
The set runs from an 85mm paring knife to a 202mm chef knife, with a 126mm utility, 178mm santoku, 200mm serrated bread knife and a second 201mm chef knife. Every handle is pakkawood with a metal bolster, so the set looks and feels like one family. If you already own a chef knife sets option, this one fills the rest of the drawer.
Four numbers that matter
- 67layers of Damascus steel
- 60±2HRCblade hardness rating
- 15°edge angle per side
- 6pieces in the set
Six knives, each with a clear job
- Paring knife×1
85mm blade for peeling and trimming
- Utility knife×1
126mm blade for small everyday cuts
- Santoku knife×1
178mm blade for vegetables and herbs
- Chef knife×1
202mm blade for heavy chopping
- Serrated bread knife×1
200mm blade for loaves and cakes
- Chef knife, second size×1
201mm blade for larger prep work
From a mismatched drawer to one set
The drawer that never fits
Dinner starts with a blade that drags through a tomato instead of slicing it. You reach past three knives that don't feel right to find the one that might work. Dull edges mean more force, more slipped cuts and crushed produce. Sharpening sessions keep getting pushed to next weekend. Every prep night costs a little more time than it should, and it is the same frustration every time.
One set, every task
Six knives in one matched family close the gaps that single purchases leave behind. There is a paring knife for peeling, a utility knife for small jobs, a santoku for vegetables, two chef knives for heavier work and a serrated bread knife for loaves. Buying them as one set means every blade shares the same steel and finish. Your drawer stops being a guessing game. You can also check knife sharpeners whetstone options later, since the set is built to stay usable with regular honing.
Cutting feels different
Prep gets quicker when the blade does the work. The 15° edge slices through tomatoes and onions with little pressure, and the swirled blades look like they belong on the counter. Reaching for the right knife becomes automatic. Dinner gets made, the board stays tidy and the cutting feels controlled from the first onion to the last loaf.
What the blade is made of
- 10Cr15CoMoV core steelHero
cutting core that carries the 60±2HRC hardness
- 316/316L stainless steel
cladding that wraps the core
- Cobalt
alloying metal in the core steel
- Carbon barrier layer
layer within the Damascus pattern
Simple care that protects the edge
- Hand wash only
Warm water and mild soap. Dishwashers dull the steel and damage the handles over time.
- Dry right away
Wipe each blade as soon as it is washed to prevent spotting on the steel.
- Store it dry
Use a block or magnetic strip so the edges do not knock against each other.
- Cut on wood or plastic
Glass, stone and hard ceramic boards chip the fine V-edge quickly.
- Hone between sessions
A honing rod keeps the 15° edge aligned between sharpening.
Characteristics
Main
TypeKitchen Knife Sets
Size7 options
Details
Blade lengths85mm to 202mm
Handle lengths120mm to 136mm
Blade widths21.6mm to 45.5mm
Edge angle15° per side, V-shape
Hardness60±2HRC
Blade steel67-layer Damascus with 10Cr15CoMoV core
HandleK133 pakkawood with metal bolster
Pieces6
Food contactGerman LFGB test passed (Steel Pass)
Reviews
Questions and answers
Is the Damascus pattern just decoration, or does the blade actually perform?
w
Wanelo · seller
The pattern comes from the 67 layers themselves, and the layers sit around a 10Cr15CoMoV core that is vacuum heat treated to 60±2HRC. That hardness is what holds the edge. The V-edge is set by hand at 15° per side, so the blade is built to cut, not just to look good on the board.
Do I need all six knives, or can I use only a few?
w
Wanelo · seller
Most home cooks reach for two or three blades every day, usually the chef knife, the santoku and the paring knife. The other three cover bread, larger prep and small trimming jobs. Six matched knives in one purchase cost less than buying the same range one piece at a time, and every blade shares the same steel and handle finish.
Does the pakkawood handle or high-carbon steel need special care?
w
Wanelo · seller
Hand wash with warm water and mild soap, then dry each knife right away. Store them in a block or on a magnetic strip. Do not put the set in the dishwasher, since heat and detergent dull the steel and wear down the pakkawood. A few minutes of care after each session keeps the set looking new for years.
How does the 15° edge compare with the knives I already own?
w
Wanelo · seller
A 15° per side edge is a fine, narrow V, so it slices with less pressure than a wider bevel on a typical drawer knife. The trade-off is that the edge is more delicate, so it benefits from a honing rod between sessions and a board made of wood or softer plastic.
Is this set dishwasher safe?
w
Wanelo · seller
No. Hand washing is the right way to care for this set. Heat and harsh detergent dull the high-carbon steel and can crack the handle finish, so keep the set out of the dishwasher.
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