Shiki VG-10 Damascus Kitchen Knives

Made in Japan’s cutlery capital, Seki City, Shiki Kitchen knives are made from 35-layer Damascus steel with a VG-10 core. Heat-treated to a Rockwell hardness of 60 to 61, they’re designed to hold an edge, and each blade is shaped for different tasks around the kitchen. The handles are made from striking orange Corian—a hard material developed by DuPont that’s frequently used in countertops and benchtops. The ergonomic shape provides a natural resting place for the pinkie, and the blade’s spine is slightly chamfered for thumb placement.

The 3.1-inch paring knife is great for cutting up herbs, making garnishes, and working in tight spaces. For something larger, opt for the 4.7-inch petty knife, which is good for cutting small vegetables and trimming fat. The petty knife is also available in a larger size for those who prefer something more substantial. If you want a knife worthy of large cuts of meat and thick-skinned veggies, grab a Gyuto. The 7-inch version is plenty big for pork chops and chicken thighs, and the 8.2-inch model rips through racks of ribs and meaty steaks with ease.

Dating back as early as the third century CE, Damascus steel is characterized by distinct banding patterns resembling flowing water. Named after the capital city of Syria—where the unique smelting and forging process originated—Damascus steel became legendary for its strength, edge retention, and aesthetic appeal. How Damascus was made remains unknown, but modern metallurgy has come close to replicating it. Today, Damascus is forged by welding together several types of steel in a layered pattern. The result mimics the traditional aesthetic, but it's much stronger thanks to state-of-the-art metalworking techniques.