This is a single knife — one 12-inch Damascus gyuto knife built for cooks who need a reliable, well-balanced blade for daily kitchen work. The 7-inch blade handles slicing, chopping, and precise prep. The red Pakka wood handle with a polished stainless steel bolster keeps it secure and balanced through long prep sessions.

The Blade

The blade runs 7 inches and is hand-forged from layered high-carbon Damascus steel using 1095 carbon steel and 15N20 nickel alloy. The layering process produces a blade with strong grain structure throughout the steel. Each layer bonds permanently during the forge-welding process, and the final acid etch reveals the flowing Damascus pattern from heel to tip. Every blade carries a slightly different pattern — a direct result of the hand-forging process.

Heat treatment brings the blade to 60–62 HRC. That hardness sits at the higher end of the working range for kitchen knives — sharper initial edge, longer time between sharpenings, and clean performance across both hard vegetables and boneless proteins. The blade geometry is ground thin behind the edge, which reduces drag during slicing strokes and improves food release off the flat.

The gyuto profile gives this knife a curved belly for rocking cuts and a pointed tip for trimming and detail work. It handles the full range of daily prep — dicing onions, breaking down proteins, slicing herbs, and portioning cooked meats. The double bevel edge performs equally on both right and left hands.

The Handle

The 5-inch handle is made from red Pakka wood. Pakka wood is a resin-stabilised hardwood composite — natural wood grain saturated with resin under heat and pressure until the grain is fully sealed. The result is a handle that resists moisture, does not warp or crack, and holds its shape and color through years of daily kitchen use.

Red Pakka wood has a rich, deep tone with visible grain running through the resin. The surface is smooth without being slippery — it stays secure in a pinch grip at the bolster and in a full palm grip toward the rear of the handle. It does not absorb food oils, odors, or bacteria and wipes clean easily after use.

The Bolster

The polished stainless steel bolster sits flush at the blade-to-handle junction. Polishing the bolster removes surface texture and produces a mirror finish that contrasts cleanly against the red Pakka wood and the etched Damascus blade. The bolster adds forward balance weight, reinforces the most stressed point on the knife, and acts as a natural finger guard during heavy chopping strokes. The fit between bolster and handle is tight — no gap, no movement.

Full Tang Construction

This knife is full tang. The blade steel runs the complete 12-inch length from tip to handle end, pinned through the red Pakka wood for permanent structural integrity. Full tang eliminates blade flex at the handle junction and distributes weight evenly across the full knife length for balanced, controlled cutting.

Specs at a Glance

• Sold as: Single knife
• Total length: 12 inches
• Blade length: 7 inches
• Handle length: 5 inches
• Blade steel: Layered Damascus (1095 + 15N20)
• Handle material: Red Pakka wood
• Bolster: Polished stainless steel
• Edge: Double bevel
• Construction: Full tang
• Hardness: 60–62 HRC
• Engraving: Available on request

Makes a Strong Gift For Professional chefs, home cooks, knife collectors, groomsmen, Father's Day, birthdays, anniversaries, and culinary graduates.

FAQs

Is this sold as a single knife or part of a set?

This is a single knife only. You receive one 12-inch Damascus gyuto chef knife. No additional blades are included. Multi-knife Damascus sets are available separately in the collection.

What makes red Pakka wood different from regular wood handles?

Regular wood handles absorb moisture over time, which causes warping, cracking, and bacterial retention in the grain. Pakka wood is stabilized with resin under pressure, which seals the grain completely.

What is the best way to maintain the Damascus pattern on this blade?

Rinse and dry the blade immediately after each use. Apply a thin coat of food-safe mineral oil to the blade surface every few weeks. 

What sharpening method works best for this knife?

Use a whetstone at 15 degrees per side. That angle maintains the factory edge geometry on the double bevel. Hone with a leather strop between whetstone sessions to realign the edge during regular use.