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Japanese Damascus Chef Knife 24 cm

Umi Japanese Chef Knife 24 cm

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$263.74
$263.74 $263.74
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● The Japanese chef knife that transforms your kitchen

This 9.5-inch Gyuto knife gives you samurai-level precision and professional blade power. Built for big cuts and intensive cooking, it'll quickly become your go-to tool.

● 67-layer Damascus steel for a wicked sharp edge

The blade is forged from 67 layers of Damascus steel, creating unique patterns and remarkable strength. You get a durable edge that slices through anything effortlessly.

● Balanced and comfortable in your hand

The wood and resin handle offers a firm, comfortable grip. Perfect balance between blade and handle lets you work for hours without fatigue.

● A 9.5-inch blade built for challenges

This length gives you the reach you need to slice large cuts of meat or bulky vegetables. Versatile and effective for everyday use.

Specs
Material: 67-layer Damascus steel
Blade length: 9.5 inches
Knife type: Gyuto (all-purpose chef's knife)
Steel hardness: 60-62 HRC
Handle: Blue epoxy resin and stabilized wood
Balance: Perfect between blade and handle
Sharpening angle: 15-17° (double bevel)
Care: Hand wash recommended, dry immediately
Origin: Traditional Japanese inspiration

● FAQ – Common questions

What exactly is 67-layer Damascus steel?

It's a stack of 67 steel layers forged together, forming unique wavy patterns on each blade. This technique delivers exceptional cutting hardness and way better corrosion resistance than a standard knife. Bonus: every knife has its own pattern, like a fingerprint.

Will the edge dull quickly?

Nope, Damascus steel keeps its edge for a long time thanks to its high hardness. With normal kitchen use, you can go several months before sharpening. Just avoid cutting on glass, marble, or ceramic — a wood or plastic cutting board is all you need to preserve the edge.

Is the knife heavy to handle over time?

Not at all — it weighs around 7.8 oz, perfectly balanced for a 9.5-inch blade. The weight is distributed between handle and blade, so you won't strain your wrist even after 30 minutes of heavy chopping. That balance is exactly what sets it apart from cheap knives.

How do I maintain my Damascus knife?

Hand wash only (never dishwasher), dry it right away, and store it dry. For sharpening, use a Japanese whetstone (1000/3000 grit) or ceramic honing rod — never a pull-through sharpener that damages the edge. A light coat of food-safe oil on the blade once a month keeps the Damascus pattern vibrant.

Does the resin and wood handle resist moisture?

Yes. The resin encases and protects the wood, so no risk of swelling or cracking even if you get your hands wet while cooking. That said, don't leave the knife soaking in the sink — wood doesn't like extended baths, even when protected.

Is this knife for beginners or do you need experience?

It works for both. The 9.5-inch blade takes a little getting used to if you've never handled a big knife, but the grip is intuitive. The balance and sharpness make cutting easier, not harder — you gain precision without forcing it.

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