The knife chefs reach for first. Every time.
The knife chefs reach for first. Every time.Damascus steel
★★★★★
The Taiga Vegetable Cleaver Knife brings a tall blade face to chopping and slicing at the board. The broad profile helps guide vegetable prep and gather chopped ingredients. Use controlled cuts rather than treating the blade as a bone chopper.
Dark brown pakkawood, a fine red accent and hammered blade faces define the Taiga collection.
Vegetables, herbs and boneless ingredients.
Wash by hand and dry immediately after use. Use a wooden or suitable plastic cutting board, and store with the edge protected. Avoid the dishwasher, frozen food, bones and twisting the blade during a cut.
Free shipping is included. See delivery estimates at checkout and our return policy for conditions.
Hand wash and dry immediately. Use a wooden cutting board, store the blade safely and hone when needed. Avoid bones, frozen food, twisting the blade and dishwashers.
Damascus steel
Layered Damascus steel has long been the signature of collector knives from small, specialist workshops — blades that sell for €2,000 and more. Every Okura blade is built on that same layered construction: multiple layers of steel, forged into one, each with its own flowing grain.
No two blades carry the same pattern. Yours is one of a kind.
The honest comparison
Collector knives are beautiful — and priced like art. We kept what matters in the kitchen and left out the workshop mark-up.
| Collector knife€2,000+ | Okura$104.95 | |
|---|---|---|
| Layered Damascus steel | Yes | Yes |
| Unique blade pattern | Yes | Yes |
| Hammered food-release finish | Often | Yes |
| Warranty | Varies | 25 years |
| Delivery | Waiting lists | Free shipping |
Anatomy of the blade
Multiple layers of steel forged into one blade — the source of its strength and its flowing, one-of-a-kind grain.
Hammered dimples create tiny air pockets, so slices fall away cleanly instead of sticking to the blade.
A fine, keen bevel that glides through tomato skin, herbs and proteins with almost no pressure.
A smooth transition from blade to handle for a secure pinch grip and full control.
Shaped to sit naturally in the hand and balanced for long, comfortable prep sessions.
Choose your blade:
Loved in real kitchens
THE EDGE
The flowing grain is only half of the story. Layered Damascus steel, a fine edge geometry and a careful finish work together to deliver the crisp, effortless cut you feel the first time you use it.
Keep it that way: a wooden board, a quick hand wash, dry straight away. A well-kept blade stays precise for years.
Layered Damascus steel. Precision at the edge.
THE CUSTOMER FAVOURITES
Six customer favourites — from your first chef’s knife to a complete set.
BESTSELLER
Long, controlled slicing with an ironwood grip
Three versatile profiles to start your collection
A broad blade for confident vegetable prep
Swipe to explore all six favourites
View the full Japanese Knives collection →FIND YOUR FIT
Yes — the blade is built from layered steel, forged together and finished to reveal the flowing Damascus grain. Because every blade is layered and finished individually, the pattern on your knife is unique.
Collector knives carry small-batch workshop pricing, waiting lists and dealer margins. We sell directly and focus on what matters in the kitchen: the layered steel, the edge and the balance.
For an all-round first knife, explore the 8.1-inch chef’s knife. Prefer a broader profile for vegetables? The santoku or 7.1-inch chef’s knife is ideal. Choose a set when you want several blade profiles together.
Hand washing is recommended. Wash carefully with mild soap and dry immediately to protect the blade and handle. Never leave your knife soaking.
A Damascus knife is one of the most appreciated gifts for anyone who cooks — beautiful to unbox, and used every single day.
Free shipping is included. Delivery estimates appear at checkout. Okura’s 25-year warranty applies under its terms; see the store’s return policy for return conditions.
THE OKURA KNIFE COLLECTION
Free shipping · 25-year warranty
