Our professional knives are made with a core made of VG-10 steel and 33 layers of alternating nickel steel and carbon steel on both sides. The layers of nickel steel and carbon steel are repeatedly folded and forged together during production. The nickel steel forms the bright highlight of the pattern, while the carbon steel turns black when etched. This creates the well-known and sought-after Damascus pattern. 


We heat treat this combination to give it an excellent edge. As with any carbon steel blade, the blade will develop an attractive patina with prolonged use. The color and character of the patina is determined by the type of ingredients and foods being cut with the blade. Cooked red meat, for example, produces a beautiful blue-gray patina that will be familiar to anyone who has ever held an old carving knife. 


Blade care 

Caring for a Damascus steel blade is similar to caring for a carbon steel blade - moisture is the enemy. Once the blade has developed a patina, it is much more forgiving, but a fresh blade can start to rust if not cared for carefully. 


  • Never leave the blade in standing water. 
  • Never place the blade on a damp dish towel, washcloth, etc. 
  • Never store in direct contact with leather. 
  • Never wash in the dishwasher. 


If you want your knife to become an heirloom, there are only a few things you need to keep in mind! After use: 


  • Rinse under running water and dry with a clean cloth. 
  • Store in a dry place 


While your blade is still developing a patina, it's a good idea to give the blade a quick wipe down before moving on to preparing foods that don't require the knife. 



We recommend oiling the knife every three to six months, depending on use. The rule is that more often is better. A common mistake when oiling a blade is using olive oil, which can go rancid. Use Tsume knife care oil for this. To use, simply put some oil on the blade. Then remove it completely with a dry kitchen towel. 



Many newbies to Damascus steel knives are afraid of washing their blades. Cleaning your knife is actually quite simple: rinse it under running water, wipe it with a lightly soaped dishwashing sponge, rinse it again and wipe it dry. 


Who hasn't experienced this? The knife has no fixed place and therefore flies around in the drawer with dozens of other knives. This is the quickest way to get scratches and blunt blades. If you don't keep your knife on a knife block, knife rack or something similar, then use our blade protector . This way you can easily store the knife in the drawer without anything happening to the blade.


Refreshing the pattern  

The Damascus pattern will fade over time with use - this is normal and easy to fix. With good care, it will take over 10 years for the pattern to fade at all. If it fades within the first 5 years, you will need to store the knife differently.

Hot instant black coffee is a mild etchant that can be used in the final stages of the Damascus etching process. The coffee should be mixed to the point where it is far from drinkable. 


Here’s how you can refresh your own blades:  


  1. Brew a batch of the cheapest, nastiest instant black coffee you can get your hands on. You'll need enough to dip the blade in. 
  2. Wash the blade and then wipe it thoroughly with alcohol or spirit to remove oils and contaminants. 
  3. Dip the blade into the instant coffee and reheat the coffee when it has become cold (heat increases the reaction speed). Be careful not to get the coffee on the handle. 
  4. Expect this process to take between 15 minutes and an hour. Check the blade every 15 minutes by removing it from the coffee and letting the coffee drip out. Do not touch or wipe the blade at any time. 
  5. When the desired result is achieved, remove the blade from the coffee and wash it as usual before oiling and storing it. 


If you have any questions about caring for any of our knives, please do not hesitate to contact us. Our knives will last for generations if cared for properly, and we want you to feel confident knowing that. We are always here to help.