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The Cuisine::pro Damashiro chef’s knife delivers professional‑grade precision for daily prep. Often called a cook’s knife, this indispensable tool handles slicing roasts and chopping vegetables with confident control. Its versatile profile supports techniques like dicing, mincing, julienning, and chiffonade for reliable, consistent results.
Designed for everyday cooking, it offers smooth performance across meats and produce so you can prep efficiently from start to finish. Purchase this Damashiro chef’s knife to elevate accuracy and control in your kitchen.
Professional precision — Deliver pro‑level control for everyday prep, handling everything from slicing roasts to chopping vegetables with steady, reliable cutting performance.
All‑purpose versatility — Serve as the essential cook’s knife, letting you move confidently between dicing, mincing, julienning, and chiffonade without switching tools.
Technique ready — Support precise, consistent cuts across meats and produce, helping maintain accuracy during repetitive prep and detailed knife work.
Practical size — Include a 20 cm (8") blade that offers ample cutting surface for daily tasks while remaining easy to control on the board for efficient motion.
Simple maintenance — Maintain performance with hand‑washing, immediate drying, regular honing, and occasional sharpening while avoiding dishwashers and hard surfaces.
Height: 1.378 in
Width: 3.937 in
Depth: 16.1417 in
Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
High Design: Each Damascus-inspired blade has been sharpened with a traditional Japanese leather sharpening process
Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle
Engineered for Performance: Ice-hardened and tempered to meet 53 HRC on the Rockwell Hardness scale
Balanced Construction: Crafted from one seamless piece of stainless steel with weighted hollow handles
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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