Our Damascus
No two blades
alike.
Damascus steel is made by stacking layers of steel, forging them into one bar and shaping the blade from it. Etching brings the layers to the surface as a pattern. Because every bar moves differently under the hammer, the pattern on your knife exists only on your knife.
How it is made
Layered, forged, finished
one of one
01
Layered
Layers of steel are stacked around a hard core that does the cutting. The Damascus Chef has 73 layers around a 10Cr15CoMoV core.
02
Forged
The stack is heated and hammered into one bar, then ground into its shape: chef, utility, sujihiki or butcher.
03
Finished
The blade is etched so the layers show, sharpened by hand and checked before it goes into the Sekeen box.
The core
Beautiful outside,
hard where it counts.
The outer layers protect the blade and carry the pattern. The core is the steel at the very edge, hardened so it takes a fine edge and keeps it. That is why a Sekeen knife is sharp from the first cut and stays that way with a few minutes of care.
- Sharp from the first cut
- Holds its edge with weekly honing
- Resharpened by us when it needs it
Black Shadow
The Japanese shapes
The kiritsuke and the bunka have black coated blades, a flat edge for clean push cuts and a fine tip for detail work. Same care, same box, a different look.
Resharpening service
We sharpen what we sell.
Send your Sekeen knife back to us and it returns with a fresh edge. 900 EGP per knife, sharpened within 7 to 10 days of reaching us.