Böker - Damascus Olive Carving Knife

The Böker Damast Olive kitchen knife series combines traditionally Japanese handle shapes made of domestic olive wood with razor-sharp blades made of stainless damascus steel with 37 layers, distinguished by a beautiful grain pattern. The extremely durable core of the Damascus blade is made of high-performance steel VG110. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese construction of the knife handle with the finely satin-finished stainless steel bolsters gives the series its special character

Not only many top chefs swear by Japanese kitchen knives - they are also becoming increasingly popular among ambitious hobby chefs. The advantages of knives with Japanese handles and the traditional construction of blade with tang and stainless steel ferrule are obvious here, as delicate foods can be sliced and prepared particularly gently. When cutting herbs, for example, very fine cutting results in hardly any essential oils being released. Flavors are not lost this way, and the undesired tearing of the eyes when cutting onions can also be avoided. The perceived sharpness when cutting is breathtaking and makes cooking an experience

The secret of the unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The rust-resistant premium VG110 blade steel of the middle cutting layer is made in Japan and is characterized by a high degree of hardness, toughness, and a homogeneous crystalline structure. In direct comparison of cutting performance with a product from an established Solingen kitchen knife manufacturer according to DIN EN ISO 8442-5, the knives not only cut better in a figurative sense. The cutting performance in the representative DIN test is more than 68 % above that of the competitor product. In addition, the Böker Damast Olive series convinces with a higher initial sharpness. Constant sharpening is a thing of the past

The ham knife is perfectly suited for precise cutting of meat and fish with its long and slim shape. Thin slices can be cut just as easily as cubes or evenly thick slices. The ham knife is slightly more flexible than other knives and glides perfectly through the meat

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