Mastro Damascus Steel Chef Knife

We don’t know of anyone that learned to cook just so they could collect kitchen knives.  After getting our hands on this limited series of Damascus Carbon Chef’s Knives we can’t rule it out.  Two of this series of five found a home before they ever left the workshop.

What makes this Damascus Sabatier Chef knife so special?

The Recipe:

One part 15N20 Carbon Steel.  A steel originally marketed for use as bandsaw blades in sawmills.  The “N” stands for the small amount of nickel(less than 2%)

One part 1095 Carbon steel.  Commonly used for springs or cutting tools. Intended for high hardness and strength

Sandwich layers of the 1095 and 15N20 carbon steel into a 4x4x1 block

Then begins the laborious process of flattening, folding, the flattening again.  

Heated red hot the steel is hammered flat then folded and the process is repeated

The finished piece of steel has over 300 folds as the two different types or steel blend together.  Any further and you’d lose the contrast between them.

The blade is then cut to spec.  The 9“ inch damascus blade with a tapered, pointed profile.

Ground to a 17 degree angle.

Heated again and quenched in oil.  Heat treated in an oven to bring the blade to  to 58-59 Rockwell hardness rating

A stainless bolster is added to the top of the handle

Cocobolo wood handles are attached to both sides and attached to the blade using mosaic brass pins.  Regular brass pins are solid.  Mosaic pins are made of multiple smaller brass rods to create a detailed design.

Polished and sharpened.  The 15N20 carbon steel reflecting as shiney the 1095 carbon steel contrasting black.  

Each knife comes with it’s own leather sheath but we hope it spends more time on your cutting board.