Damascus Chef Knife - 10" Cu-Mai Blade with Carbon Fiber Handle

One 10 inch Cu Mai chef knife, one pattern, one owner. When a billet comes off my anvil, nobody can predict exactly how the copper will flow through the steel, and that is what makes every piece I forge different. The copper waves on the blade you see here will never appear on another knife, not even on one I make by special request.

The knife pairs a hand-forged copper Damascus blade with a carbon fibre and resin handle, a solid copper bolster, a matching leather sheath, and a wooden presentation box branded with our logo. For more blades built the same way, browse our full range of copper Damascus chef knives.

How the Copper Gets Into the Steel

Cu Mai starts as a stack of high-carbon steel, nickel-bearing steel, and copper. Heat and hammer forge-weld the stack into one solid billet. From there it gets drawn out, shaped into a chef profile, heat treated, and finally etched. Etching reveals three tones: dark carbon steel, bright nickel steel, and the rose-gold copper that shimmers between them.

Copper is too soft to hold an edge, so it never does the cutting. Hardened steel forms the edge, and the copper supplies the colour and contrast. For a deeper look at the layers, read what Cu Mai copper Damascus actually is.

Every line on the blade was forged in. None of it is printed, laser-etched, or painted on. Buyers who want to test any Damascus blade for themselves can follow our guide on spotting real Damascus versus fake.

The Carbon Fibre and Copper Handle

The handle blends carbon fibre with resin, hand-polished to a smooth finish, with subtle red-gold flecks that pick up the copper in the blade. Carbon fibre keeps the handle light and tough, and it shrugs off kitchen moisture better than most natural materials.

A solid copper bolster sits between the handle and the blade. It adds weight up front for balance, gives your fingers a comfortable resting point in a pinch grip, and ties the whole knife together visually. Over time the copper develops a warm patina, and a soft cloth with copper polish brings back the shine whenever you want it bright.

How the 10 Inch Blade Performs

A 10 inch chef blade covers more of the board with every stroke than the common 8 inch size. For bigger jobs, that means fewer passes and less effort.

Kitchen jobs it handles well:

• Slicing and dicing vegetables in volume
• Trimming meat and breaking down boneless cuts
• Mincing herbs, garlic, and aromatics
• Fine, controlled cuts near the heel of the blade
• Everyday prep in a busy home kitchen

The extra length suits cooks with larger hands and anyone working on a generous cutting board. A simple fit test: lay the blade along your forearm. If it runs close to wrist-to-elbow length, the knife will feel natural in your hand.

Keep the edge off bones, frozen food, and hard shells, since a thin kitchen edge can chip on dense material. If you want copper Damascus in a shorter, quicker profile, the K-tip gyuto in copper Damascus runs about 9 inches.

What Comes With the Knife?

• 1 hand-forged 10 inch Cu Mai copper Damascus chef knife with copper bolster
• 1 custom leather sheath, hand-stitched with embossed detailing and colour matched to the copper
• 1 wooden presentation box branded with our logo, ready for gifting, storage, or display

A Gift That Cannot Be Duplicated

Store-bought knife sets look the same in every kitchen. A Cu Mai blade never does. With the sheath and wooden box included, the knife arrives ready to give, whether the occasion is Christmas, an anniversary, a retirement, or a milestone birthday.

The knife suits three kinds of buyer. A chef gets a working tool with real presence on the counter. A collector gets a copper Damascus piece nobody else owns. A gift buyer gets something far more personal than another boxed set. Anyone still comparing options can see our picks for the best chef knives, or browse our kitchen knife sets when one blade is not enough.

Caring for Your Cu Mai Chef Knife

Copper Damascus is a working material, and a few minutes of care after each use keeps it looking the way it left my bench.

• Hand wash with mild soap and dry the blade right away. No dishwasher, no soaking.
• Wipe the blade soon after cutting acidic foods like tomatoes, citrus, and onions, since the carbon steel layers can spot.
• Apply a light coat of food-safe mineral oil before long-term storage.
• Store the knife clean and dry in its wooden box. Never leave it in the leather sheath, because leather traps moisture against the steel.
• Cut on wood or soft plastic boards. Glass, stone, and ceramic dull a fine edge fast.
• Sharpen on a whetstone when cutting performance drops.

Who Forges It?

Stag Steel Knives has been hand-forging Damascus and copper Damascus blades since 2001, and every order ships from Canada. Copper Damascus is the hardest material in our shop to get right, and the most rewarding when it comes together. Learn more about the makers behind every blade.

Frequently Asked Questions

Is the blade real Cu Mai copper Damascus?
Yes. The copper lines come from real copper layers forge-welded into the steel and revealed by etching. They are not printed, painted, or acid-drawn onto plain steel.

Can this exact blade be reproduced?
No. Every Cu Mai billet develops its own copper flow under the hammer, so the pattern cannot be copied. Made-to-order knives in a similar style are available, but the pattern will always be different.

Is it sharp enough for daily kitchen use?
Yes. The knife arrives chef-ready and balanced for everyday prep. Keep it off bones, frozen food, and hard cutting surfaces, and wash and dry it after each use.

Does it come with the leather sheath and wooden box?
Yes. Both are included with the knife at no extra cost.