One good knife changes how you cook.
Three Damascus blades and a holder to keep them sharp. Chosen for home kitchens, shipped free from Amsterdam.
Which knife?
Three blades, one steel. Pick by the job you do most.
Utility Knife 5"
Precision work
Sized for peeling, trimming, and cutting small produce: garlic, shallots, citrus, herbs. The shorter blade gives more control than a chef's knife for detail work.
From €42 Chef Knife 8"The everyday blade
The standard all-purpose shape: chopping vegetables, slicing meat and fish, mincing herbs. If you're buying one knife, this is the one that covers most of a home kitchen's daily prep.
€85 Kiritsuke 8.3"For fine slicing
A longer, flatter blade with a sharper tip, suited to thin, clean slices through fish, meat, and vegetables. Favoured where the cut itself matters, not just getting the ingredient in the pan.
€85
One steel, done properly
Every Asiro blade starts the same way: 67 layers of Damascus steel folded around a Japanese AUS-10 core, with a handle in African Rosewood that only gets better with use. We didn't build twelve versions of it. We built the three sizes people actually reach for, and made sure each one earns its place in a drawer.
67 layers, one core
01
The core holds the edge
A hard Japanese AUS-10 steel core runs the length of the blade, so it stays sharp long after a softer knife would need honing.
02
The layers absorb shock
67 layers of softer Damascus steel are folded around that core, cushioning the edge against chipping on a hard cutting board.
03
No two are alike
The folding leaves a pattern unique to that blade. Yours will look slightly different from the one in the photos, on purpose.
Store them sharp
Drawers are where edges go dull. The solid acacia magnetic holder keeps your knives dry, visible, and within reach, no slots to trap moisture, and a base that rotates a full 360° so the right knife is always facing you.
Free shipping in the Netherlands
14-day returns
Ships from Amsterdam