A stunning hand forged san mai chef knife . The core is 1084 carbon steel and 20 layer damascus steel (1084/15n20) as a cladding. There is also a thin layer of copper between the layers . San mai is a Japanese sword making technique that allows for a hard steel core that stays sharp and the softer jacket either side allowing for some flexibility. cumai is a name given to sanmai using copper

The full tang handle is made from stabilised myrtle timber with copper pins

Blade length is 180 mm ( 7 inches) and its 45 mm deep at the heel. Overall length is 320 mm . Spine width is 2.5 m at the heel with a distal taper to less than 1mm near the tip . Handle is 150 mm long 21mm wide and 24 mm tall . Weight is about 144 gm nice balance

Please read the care instruction page before purchase, this is a carbon steel knife not stainless steel and needs a little extra love and care

All knives come with complementary tin of DBK Knife Wax , a blend of and food grade paraffin oil and pure bees wax , to help keep the handle and steel in good condition.