Blackforge™ Damascus Chef Knife

Blackforge™ Damascus Chef Knife

Blackforge is a Japanese-inspired, 67-layer high-carbon stainless Damascus steel chef’s knife with a hard 10Cr15CoMoV core, sharpened to around 15° per side.

It’s seriously sharp. The fine edge and roughly 60 HRC hardness let it slice through vegetables, meat, fish and herbs with very little pressure, while the harder steel helps it stay sharp much longer than a typical softer kitchen knife.

The blade has a tall chef’s-knife shape with plenty of knuckle clearance, a dark hammered finish across the upper section, and the Damascus pattern running through the lower part of the blade. At around 2.5 mm thick at the spine, it feels solid in the hand without being clumsy or overly heavy.

The 67-layer construction is built around the 10Cr15CoMoV cutting core, with 33 layers of stainless steel on each side. The core is a high-carbon stainless steel, so you get the hardness and edge retention you’d want from a good kitchen knife while still having strong resistance to rust and staining.

Blackforge uses a stabilized wood handle, made from real wood treated with resin so it handles moisture better and is less likely to swell or warp over time. The grain and colors vary naturally, so each handle has its own pattern.

The hammered finish is inspired by Japanese tsuchime blades. The small indentations slightly reduce how much of the blade sits flat against food, which can help with sticking while you’re chopping.

Blackforge is made for everyday kitchen prep — vegetables, meat, fish, fruit, herbs, onions, garlic and everything else you’d normally reach for a chef’s knife for.

Blade length: 8 in / 20.5 cm
Steel: 10Cr15CoMoV high-carbon stainless steel
Construction: 67-layer Damascus
Hardness: approx. 60±2 HRC
Edge angle: approx. 15° per side
Spine thickness: approx. 2.5 mm
Handle: stabilized wood

Hand wash and dry after use. Avoid bones, frozen food and twisting the blade sideways, since a hard, fine edge is more prone to chipping if it’s abused.