$54.90
Free delivery · 7–14 days
Slotted Stainless Chef Knife for Tomatoes and FruitHand-Forged 3-Layer Steel Chef Knife That Resists Rust
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1 / 19About this itemAll characteristics
TypeKitchen Knives
From the seller
One hand-forged knife covers the chopping, slicing, boning and peeling you do every night. The three-layer steel holds a clean edge, and the hammered blade and rosewood handle feel as good as they cut.
Read the full descriptionDescription
One hand-forged knife covers the chopping, slicing, boning and peeling you do every night. The three-layer steel holds a clean edge, and the hammered blade and rosewood handle feel as good as they cut.
Hand-forged three-layer steel knife with a hardened, razor-sharp edge that resists rust
Solves
- dull blades
- rust and corrosion
- chipping or weak edges
- inefficient prep with one generic knife
A sharp, hand-forged edge that actually lasts between cooks
Stop wrestling a dull, rust-spotted blade every evening. Move to a hand-forged three-layer steel knife that slices clean and wipes dry.
Three layers of steel, one sharp edge
Three layers that hold the edge
The blade is three layers of composite steel bonded into one piece, with a hardened core for the cutting edge and tougher outer layers around it. The brand claims hardness and sharpness on par with Damascus, and the comparison photo shows the difference clearly: the three-layer edge stays clean and even, while ordinary steel goes dark and uneven where it meets the board.
Hammered finish, built to grip
The tsuchime hammering is part of the forging, and it gives the blade its Damascus-style look. Pair it with the octagonal rosewood handle, which has flat faces that keep the knife from rolling on the board, and the black ebony bolster where your pinch grip lands. It is the kind of knife you pick up without thinking.
Octagonal handle, set for long prep
The tang is embedded into the handle, so the weight sits low and the knife feels balanced through a long session of slicing and dicing. Each shape handles a different job: the gyuto and santoku take the bulk of vegetable prep, the boning blade follows joints, and the paring knife covers peeling. Browse more high quality knife options if you want a second blade for the drawer.
Gyuto, santoku, boning and paring in one line
- Gyuto chef knife×1
The all-round blade for slicing, dicing and mincing.
- Santoku knife×1
A flatter edge for vegetables, herbs and everyday chopping.
- Boning knife×1
A slim, flexible blade for working around joints on poultry and fish.
- Paring knife×1
A compact blade for peeling, trimming and small prep.
Simple care keeps the edge and finish
- Hand-wash
Use warm water and mild soap, then dry the blade right away with a towel.
- Dry before storing
Standing water is what leads to rust spots, so never leave the knife in the sink.
- Store off the edge
A magnetic strip or knife block keeps the edge away from other metal in a drawer.
- Use wood or plastic boards
Glass and stone chip a hardened edge far faster than wood.
- Hone between sessions
A steel rod realigns the edge between sharpening sessions.
Characteristics
Main
TypeKitchen Knives
Color13 options
Details
Reviews
Questions and answers
Is the three-layer steel as hard as Damascus, or is the pattern just decorative?
w
Wanelo · seller
The hammered pattern is part of the forging and gives the blade its Damascus-style look. The brand claims hardness and sharpness on par with Damascus, and the layered steel underneath is what does the cutting. The pattern is cosmetic on its own, but the core steel is the part that matters on the board.
Can I put this knife in the dishwasher?
w
Wanelo · seller
No. Heat, harsh detergent and long soaks dull the edge and can loosen the wood handle over time. Warm water, mild soap and an immediate dry takes less than a minute.
How should I store it to keep the blade from rusting?
w
Wanelo · seller
Keep it on a magnetic strip or in a block, not loose in a drawer where the edge knocks against other metal. Dry the blade fully before it goes away, especially around the bolster where water collects.
Is a hammered blade harder to clean than a smooth one?
w
Wanelo · seller
Not much. The dimples hold a little more residue than a smooth blade, so a soft sponge and warm water do the job. Wipe along the hammer marks and dry it straight after use.
Is this worth it compared with a known Japanese or German brand?
w
Wanelo · seller
Handmade Japanese knives with a similar build often cost several times more and feel like a gamble on one blade. This knife gives you a forged, layered construction and a Japanese-style shape at a fraction of that cost, and it needs nothing more than hand-washing and drying. Compare it with your current stainless chef knife on the same tomato and you will see the difference fast.
Is this knife a good fit for someone new to Japanese-style knives?
w
Wanelo · seller
Yes. The gyuto and santoku shapes sit close to a Western chef knife, so the learning curve is short. Start with the santoku on onions and peppers, then move to the boning blade once you are comfortable with the grip.
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