Damascus Steel Chef Knife 13" – Wood Handle, Oil Tempered HRC 58-60

Oil tempering is a traditional heat treatment process that produces a blade with exceptional toughness and edge retention — the steel is heated to critical temperature, then quenched in oil rather than water, producing a more controlled cooling process that reduces internal stress and delivers a blade that is both hard and tough. This handmade 13-inch Damascus chef knife is oil tempered to HRC 58-60 — the hardness range used by premium Japanese kitchen knives — for an edge that stays sharp through demanding professional use.

The 7.25-inch blade is ground to a 20-degree edge angle — the standard for professional Western chef knives — delivering a razor-sharp edge that handles the full range of kitchen prep tasks with precision and authority. The natural wood handle provides a warm, comfortable grip that improves with use.

Specifications

• Overall Length: 13 inches
• Blade Length: 7.25 inches
• Blade Material: Damascus steel — hand-forged high-carbon construction
• Heat Treatment: Oil tempered — traditional process for toughness and edge retention
• Hardness: HRC 58-60 — professional-grade edge retention
• Edge Angle: 20 degrees — professional Western standard
• Handle Material: Natural wood

Why Oil Tempering?

Oil tempering produces a blade that is both harder and tougher than water-quenched alternatives. The slower, more controlled cooling process reduces internal stress in the steel, producing a blade that holds a sharp edge longer and is more resistant to chipping under hard use. It is the traditional heat treatment method used by master bladesmiths for centuries.

Short Description

This handmade 13-inch Damascus steel chef knife is oil tempered to HRC 58-60 for exceptional edge retention, features a 7.25-inch blade ground to a 20-degree edge, and a natural wood handle. A professional-grade kitchen knife for serious home cooks and professional chefs who demand the best edge retention from a Damascus blade.

Care Instructions

• Hand wash only — never dishwasher
• Dry immediately after washing
• Apply food-safe mineral oil to the blade and handle periodically
• Sharpen on a whetstone at 20 degrees to maintain the factory edge angle
• Store in a knife block or with a blade guard

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