Damascus Chef knife handmade 10 inch Chef blade - Resin Handle

One 10 inch Cu Mai chef knife, one handle, one box. Some knives leave my forge as part of a small batch, but the one you see here stands alone. The copper waves in the blade, the orange marble stone in the handle, and the way the maroon and copper resin settled around it will never line up the same way again. Once it ships, there is no second one to order.

The blade is hand-forged copper Damascus, finished with a solid copper bolster, a hand-stitched leather sheath, and a wooden gift box engraved with our logo. To see how it sits alongside the rest of the kitchen line, browse our copper Damascus chef knives.

What Is Cu Mai, and Why Does the Copper Matter?

When I build a Cu Mai billet, copper goes into the stack between layers of high-carbon steel and nickel-bearing steel. Heat and hammer weld those layers into one solid bar. Etching at the end reveals three tones: dark carbon steel, bright nickel steel, and the rose-gold copper that runs through both.

Plenty of sellers skip the next part. Copper is too soft to hold an edge, so it never does the cutting. Hardened steel forms the edge, and the copper is there for colour and contrast. The copper gives the blade a warmth that plain black-and-silver Damascus cannot match. For a full breakdown of 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. If you want to test any Damascus blade yourself, our guide on how to tell real Damascus from fake walks through the checks step by step.

Why a 10 Inch Chef Blade?

Most home cooks start with an 8 inch chef knife, and for small jobs that makes sense. A 10 inch blade earns its place once the prep gets bigger. The extra length covers more of the board with every stroke, so large jobs take fewer passes and less effort.

Where the 10 inch length pays off:

• Breaking down squash, cabbage, and melons in a few clean passes
• Mincing big piles of herbs, garlic, and onions for batch cooking
• Carving roasts and slicing boneless cuts in long, single strokes
• Prepping for family dinners, holidays, and entertaining

The longer blade suits cooks with bigger hands and anyone working on a board of roughly 18 x 24 inches. A quick fit test many chefs swear by: lay the blade along your forearm. If it runs close to wrist-to-elbow length, the knife will feel natural once you start cutting.

Keep the edge away from bones, frozen food, and hard shells. A fine kitchen edge chips on dense material, and no amount of craftsmanship changes that.

Want copper Damascus in something shorter and quicker around the board? The K-tip gyuto in copper Damascus runs about 9 inches. If you prefer the same 10 inch length with a darker, more modern grip, compare our 10 inch Cu Mai chef knife with a carbon fibre handle.

The Handle: Marble Stone, Maroon and Copper Resin

Orange marble stone sits at the heart of the handle, wrapped in maroon and copper resin. A solid copper bolster ties the handle to the blade and echoes the copper lines in the steel. Resin never pours the same way twice, and no two pieces of marble carry the same veining, so the colour placement on this handle is one of a kind.

The handle is shaped and polished by hand for a comfortable pinch grip, the hold most cooks use for control on a chef knife. It sits secure in the hand through long prep sessions without hot spots.

One honest note: marble is hard but brittle. A drop onto tile or concrete can chip the stone, so give the handle the same care you give the edge.

What Comes With the Knife?

• 1 hand-forged 10 inch Cu Mai copper Damascus chef knife with copper bolster
• 1 hand-stitched leather sheath
• 1 wooden gift box engraved with our logo
• Optional name engraving: add your text in the Engraving Instructions box before checkout

Who Is It For?

The knife suits three kinds of buyer. Serious cooks will want a working blade with real presence on the counter. Collectors will want a Cu Mai piece nobody else owns. Gift buyers will want something far more personal than a store-bought set.

The leather sheath and engraved box make it ready to give straight out of the package. It works for weddings, retirements, milestone birthdays, and Father's Day. Still weighing your options? Compare our picks for the best chef knives.

How to Care for a Cu Mai Kitchen Knife

Copper Damascus is a working material, not a low-maintenance one. A few minutes of care after each use keeps it looking the way it left my bench.

• Hand wash with mild soap and dry right away. Never put it in the dishwasher, and never leave it soaking in the sink.
• Wipe the blade soon after cutting acidic foods like tomatoes, citrus, and onions, since the carbon steel layers can spot.
• Apply a thin coat of food-safe mineral oil before putting it away.
• Cut on wood or soft plastic boards. Glass, stone, and ceramic dull and chip a fine edge fast.
• Store the knife clean and dry in its wooden box. Use the leather sheath for transport only, because leather traps moisture against steel.
• Sharpen on a whetstone when cutting performance drops, and hone lightly between sharpenings.

Over time the copper develops a warm patina. Many owners like the aged look, and a soft cloth with copper polish brings back the shine if you prefer it bright.

Who Makes It?

Stag Steel Knives has been hand-forging Damascus and copper Damascus blades since 2001, and every order ships from Canada. My work is steel, and copper Damascus is the hardest material I make and the one I am proudest of. Learn more about the makers behind every blade.

Frequently Asked Questions

Is the copper pattern real Cu Mai?
Yes. The copper waves come from real copper layers forge-welded into the billet and revealed by etching. None of it is printed, laser-etched, or applied as an overlay.

Does the copper form the cutting edge?
No. Copper is too soft to hold an edge. Hardened steel does the cutting, and the copper layers provide the colour and contrast in the pattern.

Is a 10 inch chef knife too big for a home kitchen?
Not if you have the board space. A 10 inch blade suits bulk prep, large produce, and carving, and works best on a board around 18 x 24 inches. Many cooks pair it with a shorter knife for small jobs.

Can I get the knife engraved?
Yes. Name or initial engraving is available. Add your text in the Engraving Instructions box before checkout, and we will confirm placement with you before the work is done.