Name: Damascus Chef's Knife – Hand-Forged 67-Layer Steel, 20 cm, Burl Wood Handle
Brand: (-orntli||
SKU: CLA37ZE3RL
Price: 93.89 EUR
Availability: InStock

Damascus Chef's Knife – Hand-Forged 67-Layer Steel, 20 cm, Burl Wood Handle

€93,89

Damascus Chef's Knife – Hand-Forged 67-Layer Steel, 20 cm, Burl Wood Handle

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€93,89

Hand-forged · 67-layer Damascus · 20 cm blade

A Chef's Knife That Feels Special Every Time You Pick It Up

This 20 cm chef's knife is hand-forged from 67 layers of Damascus steel and finished with a handle of burl wood set in polished resin. It is balanced for long prep sessions and made for the everyday work of the kitchen: vegetables, fish and meat.

Damascus chef's knife with burl wood handle on a dark stone kitchen counter

Slicing a red onion with the chef's knife on a wooden board

Why it matters

Most kitchen knives are stamped, not made

Many everyday knives are punched out of a sheet of steel by the thousand. They cut, but they rarely feel balanced, and the edge needs a lot of pressure behind it.

This knife is hand-forged in the Japanese way: a fine edge does the cutting, and your hand only guides it. The result is a calmer, cleaner cut through tomato skin, onion, fish and meat.

How it is made

From layered steel to a one-of-a-kind handle

Close-up of the wavy layered pattern of the Damascus blade

67 layers of steel

Layers of steel are forged together, giving the blade strength and its flowing, water-like pattern.

Chef's knife standing on its tip against a dark blue background

Hardened to 60+ HRC

The blade is hardened so the fine edge holds its sharpness through daily cooking.

Burl wood and resin handle with metal end cap

A handle like no other

Resin-stabilised burl wood meets polished black resin. Burl grain never repeats, so every handle is unique.

On the board

What this knife does well

Slicing a salmon fillet on a light wooden board

Clean cuts

A fine edge goes through fish and delicate skins in one smooth pull.

Gloved hands cutting a piece of raw beef with the chef's knife

Confident with meat

The weight sits evenly between blade and handle, so you slice instead of saw.

Chef's knife on an end-grain board with garlic and herbs

Comfortable grip

The ergonomic handle sits steady in the hand through a whole evening of prep.

Chef's knife on a dark wooden board with rosemary and peppercorns

One knife for every day

Vegetables, herbs, fish and meat: one tool for daily cooking.

The blade

Shaped the Japanese way

The blade follows a Japanese chef's knife profile: a fine polished edge, a gentle curve for rocking cuts and uncoated steel all the way through for clean contact with food.

The bolster and handle are balanced so the knife feels like an extension of your hand, giving you control even during long sessions at the board.

Diagram of the knife showing Damascus steel, polished edge, 20 cm blade and balanced handle

Why cooks choose it

✓ Fully hand-forged from 67-layer Damascus steel

✓ Sharp, fine edge straight out of the box

✓ Balanced between blade and handle

✓ Unique burl wood and resin handle – no two alike

✓ Uncoated steel for pure contact with food

✓ Beautiful enough to leave out on the counter

Who it's for

For keen home cooks, professionals and anyone looking for a gift that will be used and admired for years.

Home cooks Professional chefs Anniversaries Weddings Milestone birthdays Treat yourself

Care and good to know

Wash by hand with warm water and mild soap, then dry straight away.
Do not put it in the dishwasher – heat and detergent dull the edge and harm the handle.
Use a wooden or soft cutting board, not glass or stone.
Keep the edge keen with a few passes on a rolling sharpener every couple of weeks.
Store it in a block, on a magnetic strip or in its box, and keep out of reach of children.