A chef's knife with an 80CrV2 core and damascus cladding, forged by hand in Groningen. The cladding is damascus forged from layers of 80CrV2 and 15N20, and a short acid bath called etching makes the layers show as a pattern. Every etch comes out a little different. I never fully know what I am going to get, and I love that about it. Olive wood is a joy to shape, the smell alone makes it worth it. The handle has a brass ferrule. The damascus cladding takes considerably more time than san mai, and that is reflected in the price.
Care
Wash by hand and dry the knife after use, with the cotton cloth it came in or a dishcloth. Carbon steel can rust and discolour. The darker layer that forms is called patina, and it protects the steel and gives your knife its character. Never leave acids on the blade, they discolour it and destroy the patina. Hone the edge with a honing steel just before or right after use.
