Culinaris Kitchen Knives

Culinarias kitchen knives with damascus and steel blade

Culinaris knife series

The fantastically sharp chef's knives from Culinaris are an absolute eye-catcher in any kitchen! Their simple, elegant design makes them something very special. Each knife is a true all-rounder and delivers first-class cutting results. Whether made from German blade steel or 67-layer Japanese AU-10 Damascus steel, they offer you a balanced combination of cutting performance, rust resistance, and regrindability! The elegant and attractive designs of the BLACK and DAMASCUS MASTER series are perfectly complemented by the dark handles made of black hard resin or dark brown Pakka wood!

Damascus Master

Black

Knife sharpeners & Whetstones

Tips for maintaining value

Cleaning

After each use, rinse the knife under running lukewarm water using a sponge or cloth and dry it briefly.
Chef’s knives must not be placed in the dishwasher! Aggressive salts and heat attack the steel in the same way as surface rust. The knife must also not be left in a sink that may be filled with water. Mustard or horseradish residues can also penetrate the steel if they are not washed off.

Storage:

Our knives are very sharp and should therefore be stored safely in a place out of reach of small children. We recommend storing high quality knives in a knife block, on a magnetic strip or in a knife bag or case. To avoid damaging the blades, they should not lie on top of each other and should not be stored together with other kitchen utensils, for example in a drawer.

Sharpen

Sharpen it using special wet sharpening stones. Never use a honing steel or have it sharpened by a grinder. Regular sharpening on the stone ensures excellent sharpness and enjoyment when cooking.
Traditionally, the highest quality Japanese knives are not stainless. Always make sure that your knives are never left damp.

Sharpening instructions for Japanese wet sharpening stones

Allow the stone to fully soak in water for 15 minutes. During sharpening, the stone should always remain wet. It can also be sprinkled with a little water. The water acts as a lubricant on the stone.
The knife should be held at an angle of 10 to 20 degrees to the sharpening stone. The knife is then drawn across the stone, meaning it is moved back and forth with light pressure.
During the sharpening process, a slurry forms that enables the sharpening action, similar to how soap lather cleans the hands.
Single bevel knives are sharpened 80 percent on the front side and 20 percent on the back side. Double bevel knives are sharpened 70 percent on the front and 30 percent on the back. For right handed users, the front side is the right side, and for left handed users, it is the left side. We also offer many single bevel knives and serrated knives suitable for left handed users.
After sharpening, the knife should be thoroughly rinsed with lukewarm water and then dried.