Top-10 stunning damast kitchen knives

The blade of this Eden Classic Damast knife has a core made from rock-solid and stainless AUS-10 steel, with a hardness of 60 HRC. The edge is razor-sharp and can easily be sharpened. The core has been encased in multiple layers of graceful Damasteel. Because of this combination this chef's knife is not only very functional, it is also a true eye catcher in your kitchen.

This Kai Shun Tim Mälzer knife is enhanced with Kai's famous Damascus layered steel construction, combined with a very hard VG-MAX steel core. The core of the blade is on the outside enhanced with 32 layers of stainless damasteel. The blade has been hammered by hand in a Japanese way. This technique is called tsuchime. It not only ensures that the knife is razor-sharp and looks amazing, it also makes sure that nothing sticks to the blade.

This Miyabi knife is a sight for sore eyes and amazing to use. The core of this knife is made from ice-hardened Microcarbide Cryodur steel with a hardness of 63HRC. Combined with a very thin blade it makes this knife incredibly sharp. The hammered surface of the blade makes the knife amazing to look at.

This kitchen knife from the Susumi SG2-collection is forged by hand in Japan. Susumi means progress. This luxurious kitchen knife is made from SG2 powdered steel. This is a type of steel with a very fine structure and a hardness of 62-63 HRC. Combine this with the stunning damasteel and you will find our vision of perfection in this knife.

Want to cut vegetables without any fuss? Then the Musashi H924-1 Damascus VG-10, Brown Birch, nakiri, 16.5 cm is your knife. Thanks to the straight blade, you’ll slice vegetables finely and neatly in no time. The Damascus blade and warm brown birch wood handle also make it a real eye-catcher. Musashi works with specialised knife makers from all over Japan, each with their own craftsmanship. The result: unmistakably Japanese knives with plenty of variety. Chopping board full of veggies? This nakiri won’t even break a sweat.

This santoku from the Kai Shun Classic collection is made from 32 layers of damasteel with a core made from VG-MAX. This results in unparalleled cutting properties. This knife is amazing to look at and amazing to work with.

This knife from the Böker Damast Olive collection represents quality and elegance, with a multi-cultural touch. The handles are made from stunning olive wood from the Mediterranean. This wood has a nice pattern and even still smells like olives. The stunning pattern of this wood looks great with the thin damasteel blade with a core made from Japanese VG10-steel. The edge is razor-sharp, Japanese style.

Small knife, big impression. The Kai Shun Kagerou DCC-0701 utility knife, 15 cm, is the knife you grab for everything a chef’s knife is just a bit too big for: vegetables, fruit, a piece of meat. The Damascus blade has a wavy pattern that’s reminiscent of shimmering air above hot asphalt, and that’s exactly where the name Kagerou comes from. Beneath those good looks is a core of VG10 and VG2 steel with a hardness of 61 HRC, so the blade stays sharp for a long time. The Japanese pakkawood handle keeps the knife light and agile at 115 grams, and it’s suitable for both left- and right-handers. Beautiful to look at, a joy to work with.

Small, handy and secretly one of the best-looking knives in your drawer. The Musashi H1348 Damascus VG-10, Brown Birch, petty, 13.5 cm is a compact Japanese kitchen knife for all your precision work. With its short blade, you’ll peel fruit effortlessly and finely cut vegetables and small ingredients. The striking Damascus blade and warm brown birch wood handle make it a real looker too. Musashi works with specialised knife makers from all over Japan, each with their own craftsmanship, and it shows. Small knife, big fun.

You’ll only find this one with us, and that’s no coincidence. The Mcusta Zanmai Santoku ZBX2-3003DS, 33-Layer Damascus/VG10, Hinoki Handle, 18 cm is a Knivesandtools Exclusive: a mix of the Zanmai Beyond and Splash Hybrid series, so the best of both worlds. The VG10 core is wrapped in 33 layers of Damascus steel, has a hardness of 60 HRC and is ground at a sharp 12 degrees per side. With its high blade and rounded tip, you’ll slice, chop and mince meat, vegetables and herbs with ease. The light hinoki wood handle completes the picture, and it comes in a storage box. Unique knife, unique address.