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The series of Boker Damascus Black chef knives combines traditional Japanese handle shapes in local black laminated wood with sharp blades in Damascus stainless steel with 37 layers of steel, which are characterized by a beautiful grain. The extremely resistant core of the Damascus blade consists of high performance steel VG-10. The perceptible sharpness during the cut is breathtaking and makes the kitchen an experience. The Japanese design of the knife handle with finely matt stainless steel springs gives the series its particular character.

Not only do many great chefs swear by Japanese kitchen knives, but they also become increasingly popular with ambitious amateur cooks. The advantages of knives with Japanese sleeves and the traditional design of the blade with stainless steel cap and commas are obvious, as sensitive foods can be cut and prepared with a particular softness. When cutting grass, for example, almost no essential oil escapes due to the very fine cut. The flavors are not lost in this way and unwanted tears in the eyes when cutting onions can also be avoided. The sharpness perceived during the cut is breathtaking and makes the kitchen an experience.

The secret of unusual sharpness lies in the material and its treatment. The blade consists of 37 layers of Damascus steel. The VG-10 rust-resistant premium blade steel in the intermediate cutting layer is made in Japan and is characterized by a high degree of hardness, tenacity and a homogeneous crystalline structure. In a direct comparison of cutting performance with a product from a manufacturer of Solingen kitchen knives established in accordance with DIN EN ISO 8442-5, knives are not only more efficient in the proverbial sense. In the representative DIN test, cutting performance is more than 68% higher than that of the competing product. In addition, the Boker Damascus Black series impresses with higher initial sharpness. Constant recharging therefore belongs to the past.

The chef's knife is one of the most important knives in the kitchen and is part of the basic equipment. It has a slightly wider and longer blade than the utility knife. The fine tip is ideal for cutting onions or small vegetables. Thanks to its length, you can also use it as a meat knife. Even large types of vegetables can be processed without problems.

Need advice on steel, use or maintenance? Contact MARCIN or visit the store with your piece.

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