67 layers Damascus Steel Steak Knife with Pakka Wood Handle

DSKK B1H Super Sharp 67 layers Damascus Steel Steak Knife with Pakka Wood Handle

Damascus Super Steel: Razor Sharp, Innovative Design.

Ergonomic and Unique: Pakka Wood Handle, Real Damascus Steel

Vacuum Heat Treatment: Persistent Sharpness, International Standard for cutting force, Artistic Design and Crafts, Practical and Beautiful.

Tribute to Ingenuity: Focus on making kitchen knives.
Damascus Steel Kitchen Knives Insist on creating good knives with ingenuity, and keep the original Intention unchanged, Paying Tribute to every Chef.
Key for Great Damascus Knife, Three important Key Technologies
1- Select high-quality core steel, mature and Stable forging Technology
2- Professional Heat Treatment technology, Show full specs of steel
3- Excellent Processing Technologies, all details Pursuit of perfection

Technical Specification:
67 LAYERS Damascus Steel 10Cr15CoMoV steel.
• Add rare metal cobalt, the blade is hard but not brittle, and it is well known because of its sharpness.
• Hardness: 60±2HRC
• 66 Layers 316/316L Stainless Steel
• 10Cr15CoMoV steel

• High quality pakka wood handle
• Well balanced

Features:
Excellent processing technology – All Details Pursuit of Perfection
Sharp and Great Knife – Bring A Healthier Food

REAL Damascus Steel – Unique Facing Natural Pattern
67 layers Damascus steel with vacuum heat treatment, hardness stable, persistence sharpness, better durability.

Pakka Wood Handle – Comfortable and Beautiful

The overall design is in line with ergonomic mechanic and usage methods. It has been polished by experienced craftsmen through multiple processes, beautiful looking.

Classic handle Design – Ergonomic Well-Balanced handle
Intelligence everywhere classic and innovative, excellent touching High-End Appearance

Sturdy and Durable – Good Knife in hand and handy to Use
Combining beauty and Practicality feel the high quality of kitchen knife during Use

Great Value & Multi-Function with Theme – Your Kitchen is more complete
Accurate division of Labor for each knife to improve cooking efficiency