Knives

Most supermarket knives are stamped — punched out of a steel sheet and machine-ground. Every Ripple Series blade is forged from 67 layers of high-carbon Damascus steel, then ground, balanced and finished by hand. The result is a sharper edge, better edge retention and a knife that's balanced to do the work for you.

A 67-layer high-carbon Damascus construction with a hardened cutting core, folded and forged into a single billet. It's engineered for lasting sharpness and clean, effortless slicing.

15° per side. A precise, narrow angle that bites into food with almost no pressure.

Around 60–62 HRC on the Rockwell scale — the sweet spot between a long-lasting edge and everyday toughness.

Yes. The steel runs the full length of the handle, forged from tip to heel. That gives you the balance, strength and control you feel from the first cut.

Real forged Damascus. The flowing pattern comes from the layered steel itself, brought out by hand — not a laser-etched print on a single piece of steel. No two blades look exactly alike.

It slices through vegetables, meat and fish beautifully. Avoid bones, frozen food and hard surfaces like glass or stone boards — that protects the fine edge on any high-carbon knife.

Rarely. With regular honing on a steel and proper care, the edge stays keen for a long time. When it eventually needs it, a whetstone or a professional sharpening brings it right back.

Hand wash and dry it straight away — never leave it wet or put it in the dishwasher. A light wipe of food-safe oil now and then keeps the high-carbon steel looking its best. Store it in a block, on a magnetic strip or in the sheath, not loose in a drawer.

Both. It's built to professional standards but sized and balanced for everyday home cooking — precise, comfortable and reliable.