The largest of our Damascus Chef’s Knives, the 24cm version has a long, straight, narrow super-sharp blade, perfect for carving any cut of meat – poultry, beef, lamb or ham – and delicate sides of salmon, too. It’s designed to be slightly more flexible than the other blades in our premium knife range so that you can slice as thinly and precisely as you need to and also has a beautifully ergonomic wooden handle to give you complete comfort and control as you carve.
Our range of Damascus Japanese knives has not one, but two, chef’s knives so that you can pick the one that suits you and your cooking technique best. Both have the traditional wide blade, pointed tip and a gently curved shape, in the French or Japanese style, so that you can employ a continuous rocking action as you chop.
The Damascus Chef’s Knife is also available in 15cm and 20cm sizes.
About Lakeland Damascus Knives
Sharpened using the same techniques as those used to make Samurai swords, Damascus knives undergo a process of lamination where the super-hard carbon steel core is layered with 67 coatings of stainless steel for a distinctive blade that is strong yet flexible with a superior cutting edge.
This multi-layering technique is believed to have been discovered in Damascus around 300BC – hence the name – eventually making its way east to be perfected by Japanese sword-smiths where the blade’s finish was aptly named ‘kasumi-nagashi’ or ‘floating mist’.
Full tang with an ice-tempered blade, each beautifully balanced knife also has a comfortable riveted wooden handle to give you excellent precision and control.
24cm (9½") blade.