A stunning hand forged san mai chef knife . The core is a layer of 1084 carbon steel and 20 layers of Damascus steel (1084/15n20) has been used as a cladding. There is also a thin layer of copper between the core and cladding layers . San mai means “3 layers” in Japanese and 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 used to describe sanmai knives made with copper

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

Blade length is 240 mm (9 1/2 inches) and its 53mm deep at the heel. Overall length is 370 mm . Spine width is 3.2m at the heel with a distal taper to less than 1mm near the tip . Handle is 135 mm long 21mm wide and 25 mm tall . a heavy knife at 270gm gm but nicely balanced

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.

All measurements are approximate.