Damascus Steel Skinner Knife 3.5″ blade with Olive Wood Handle
• Hollow Grind Blade is hand-forged with the combination of 4340 and 1095 Carbon Steel
• Layers: 200+
• Blade Thickness: 5 mm approx.
• Blade Hardness: 56-58 HRC
• Blade Length: 3.5″
• Handle Length: 3.5″
• Handle Material: Olive Wood
Our Damascus Skinner knife is handcrafted from extraordinary materials and refined for the highest cutting performance, unparalleled sharpness, and striking aesthetics. Each knife is a unique work of art, styled and crafted by master blade-smiths from the hand-carved edge to the Damascus blade.
The Damascus blades for these knives were created by forge welding multiple layers of steel into a Solid block called a billet (4340 &1095 High Carbon Tool Steels). The billet is folded and re-welded several times to produce several layers. Patterns are created by manipulating the steel during the forge welding process. When acid is added to the blade, it attacks the layers of hard and soft steel differently, highlighting the attractive layered pattern in the steel. The combination of layered hard and soft steel creates blade flexibility and toughness and produces invisible serrations that aid cutting. The hardness of the Damascus steel is 56-58 HRC on the Rockwell scale.
|Dimensions||20 × 4 × 4 in|
Damascus steel has a higher content of carbon which gives it a long-lasting edge. However, the carbon makes it susceptible to rust when it is subjected to moisture.
Proper Care Tips:
- Do not store knives in the leather sheath/leather roll for long periods of time.
- After use, wash in warm soapy water and dry immediately.
- Use cooking oil to coat the blade before storing.
If rust appears, rub the blade with a metal polish or a very fine steel wool, then oil the blade.
Damascus knives take a little more care, but their sharp, long-lasting edge and great feel will last you many years to come.
Faneema Cutlery is in no way responsible for any misuse or acts that may cause injury, harm or death. Proper use and precautions are advised when handling and using any knives. Never leave knives unattended.