WORLDWIDE SHIPPING
Links
Language
EN
Toggle Nav
Advanced Search

+39 051 811732
My Quote
Cart 0 Shopping Cart
Menu
Account
Language
Language
EN
Share
FREE SHIPPING
on orders over €99,00 to Italy and over €199,00 to Europe
CUSTOMER CARE
AFcoltellerie Customer Service offers support before, during and after the purchase process.
Write to info@afcoltellerie.com
AF_FIDELITY
Check out our loyalty program!

Damascus 63-layer Chef knife cm. 21 Tamahagane Kyoto line

€338.00 €277.05
Availability: Out of stock
Notify me when this product is in stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

Add to Wish List Add to Compare
Email
Damascus Japanese 63 layers Santoku knife, blade cm. 17,5 Tamahagane Kyoto line. The knives of the Tamahagane Kyoto Damascus Stainless line are of the highest quality, extremely sharp and very resistant. The damask blade (63 levels) and the characteristic design, impress with the quality of the details and the meticulous finishes. The sharpening of the blades is stone finished. The handle is made of micarta, an extremely resistant resinous material. It is easy to handle and well balanced. Blade: Damascus stainless steel VG5 - HRC61 outside and SUS410 HRC59 / 60 inside Handle: black Micarta This Santoku-shaped knife is suitable for cutting vegetables, for slicing them, but also for chopping them. Blade length: cm. 17.5 Product: Made in Japan Manufacturer: Kataoka & Co. Ltd Shipping time: 3 days
FAQs
What distinguishes Tamahagane knives?
Tamahagane balances traditional Japanese heritage with modern manufacturing. Inspired by the historic steel used for katanas, these knives feature multilayer blades with excellent cutting performance, while remaining more accessible than highly artisanal Japanese knives.
What is the brand philosophy?
To combine Damascus-style aesthetics, modern steels, and precise cutting performance while maintaining a strong Japanese identity with greater production consistency.
Who are they for?
Advanced users and professionals looking for an authentic Japanese knife that is easier to manage in everyday use.
What are they ideal for?
Precision cutting tasks involving vegetables, fish, and boneless meat, where control and clean cuts are essential.
Maintenance?
Hand wash, dry immediately, and sharpen regularly using whets
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
Chat with us