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Japanese Damascus Chef Knife – 67 Layers

Umi Japanese Chef Knife

New

£89.90
£129.90 £89.90
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Secure Worldwide Delivery:We deliver worldwide with tracked shipping. You’ll receive a tracking number to follow your parcel every step of the way until it arrives.Returns:You have 60 days to return your item if you're not satisfied. Easy exchange or full refund—no hassle.
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Order risk-free: if you’re not thrilled within 60 days, we’ll refund you in full. Your satisfaction is our priority.

A chef’s knife that slices clean, from everyday prep to big cuts

This Japanese-style chef’s knife (Gyuto) pairs a 67-layer Damascus blade with hard, vacuum heat-treated steel. The result: clean cuts that don’t crush tomatoes or herbs, and an edge that lasts.

Vegetables, meat, fish: it replaces most of the knives in your kitchen. Available in 8" (20 cm) for everyday cooking or 9.5" (24 cm) for big cuts.

● Why you’ll love it

Sharp, long-lasting edge

Hard steel (≈ 60 HRC), vacuum heat-treated: it cuts without crushing and holds its edge for a long time.

67-layer Damascus blade

A unique wavy pattern: no two blades are exactly alike.

Well balanced in hand

Wood and resin handle with a non-slip grip, even with wet hands. Less fatigue during long prep sessions.

Easy to care for

Hand wash, wipe dry, done. It keeps its shine and its edge for years.

● Why not a regular knife?

Regular knife Umi knife
Hardness ≈ 54-56 HRC ≈ 60 HRC, vacuum heat-treated
Cut Crushes tomatoes and herbs Slices clean, no crushing
Edge Dulls within weeks Light sharpening every 3 to 6 months
Style Basic Damascus blade, wood and resin handle

● 8" or 9.5": which one should you choose?

Not sure which size? Go with the 8" (20 cm) if it’s your first chef’s knife or if you mostly cook vegetables, meat and herbs day to day. Choose the 9.5" (24 cm) if you cook a lot or often break down big cuts: roasts, squash, watermelons.

8" (20 cm) 9.5" (24 cm)
Weight ≈ 6.3 oz (180 g) ≈ 7.8 oz (220 g)
Profile Nimble and versatile More reach and stability
Best for Everyday cooking, smaller hands Big cuts, heavy-duty cooking

● Specifications

Type Gyuto (Japanese-style chef’s knife)
Blade length 8" (20 cm) or 9.5" (24 cm)
Weight ≈ 6.3 oz (8") / ≈ 7.8 oz (9.5")
Blade 67-layer Damascus steel, ≈ 60 HRC, vacuum heat-treated
Edge Double bevel: right- and left-handed
Handle Blue epoxy resin and stabilized wood, non-slip
Care Hand wash, dry immediately

● FAQ: Damascus chef’s knife

What if it’s not right for me?

No worries: you have 60 days to return your knife. Just email us and we’ll take care of everything.

What does “67-layer Damascus steel” mean?

The blade is made of 67 layers of steel, which gives it its signature wavy pattern: every knife has a slightly different design. The cutting performance comes from hard steel (≈ 60 HRC), vacuum heat-treated for a clean edge that lasts.

Will it rust? Is it dishwasher safe?

The steel resists corrosion well, but like any quality knife, it doesn’t like the dishwasher or standing water. Hand wash it and dry it right away: with this simple habit, it stays flawless for years.

Does it really arrive sharp?

Yes, it arrives sharp and ready to use: you can slice a ripe tomato straight out of the box. With normal use on a wood or plastic cutting board, a light sharpening every 3 to 6 months is enough. Avoid cutting on glass, marble or ceramic.

Is it a good gift?

Yes: the Damascus blade and blue handle always make an impression, and it’s a tool you’ll use every day. It ships in protective packaging, without a gift box.

Is it suitable for left-handed users and beginners?

Yes. The edge is symmetrical, so it works just as well in your left hand as your right. And a sharp knife is easier and safer to use: it glides instead of forcing. If you’re a beginner, the 8" is the easiest to handle.

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