HexClad Steak Knife

No, these knives are not dishwasher safe. To preserve the integrity of the Damascus steel and the Pakkawood handles, we recommend hand washing them with mild soap and drying them immediately after use.

The 67 layers of Japanese Damascus steel provide exceptional durability and structural integrity. This layering process creates a blade that is both incredibly strong and resistant to corrosion, while also producing the distinct, rippled aesthetic Damascus steel is known for.

These knives arrive with a hand-sharpened 12-degree Honbazuke edge. This is a very acute angle, meaning they are exceptionally sharp and designed to glide through steak and other proteins with minimal effort.

The full hybrid tang means the metal extends through the entire length of the handle. This design provides superior balance and stability, giving you more control and a sturdier feel in your hand while cutting.

Because these knives have a high-quality 60 HRC hardness, they hold an edge well. To maintain sharpness, use a honing rod regularly to realign the edge, and only use a whetstone or professional sharpening service when the blade eventually dulls.