{"product_id":"damascus-slicing-knife-olive-wood","title":"Damascus Slicing Knife, 11 Inch Blade with Olive Wood Handle","description":"\u003cp\u003eA brisket wants one stroke, not four. Set the heel on, pull the blade all the way through, and the face of the slice comes off flat. This is 11 inches of Damascus over a high carbon core, ground very narrow, with a rounded tip. The handle is olive wood. It is the longest blade in the kitchen range and it does one thing well.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e11 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOverall length\u003c\/td\u003e\n\u003ctd\u003e16 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle length\u003c\/td\u003e\n\u003ctd\u003e5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade steel\u003c\/td\u003e\n\u003ctd\u003eDamascus, high carbon core\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade finish\u003c\/td\u003e\n\u003ctd\u003eEtched ladder pattern\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade shape\u003c\/td\u003e\n\u003ctd\u003eSlicing knife, very long and very narrow with a rounded tip\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTang\u003c\/td\u003e\n\u003ctd\u003eFull tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eOlive wood, three brass pins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade cover\u003c\/td\u003e\n\u003ctd\u003eStamped basket weave leather blade cover inside a stamped border\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEngraving\u003c\/td\u003e\n\u003ctd\u003e20 dollars per blade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade in\u003c\/td\u003e\n\u003ctd\u003eForged and finished by hand in High Point, North Carolina.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime warranty against defects, free sharpening for life.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eThe blade\u003c\/h3\u003e\u003cp\u003eDamascus over a high carbon core, etched so the ladder rungs stand out across the flat. Grooves go into the billet, the bar is forged level again, and the rungs follow. Decoration only. The core beneath is what holds an edge. Narrow matters more than long here, since a slim blade has less steel dragging on the wet face of a cut, so it keeps moving instead of binding. The tip is rounded because a slicer gets pulled, never pushed. Carbon steel goes grey with use and spots if put away wet.\u003c\/p\u003e\u003ch3\u003eThe handle\u003c\/h3\u003e\u003cp\u003eOlive wood is dense, streaked light and dark in one board, and it carries a little oil of its own, which helps when your hand is greasy off a roast. The tang is full, running under both scales to the butt, three brass pins holding it. The handle is 5 inches long. On a blade this long that ratio matters a lot, because you draw the knife toward yourself over a long stroke and the weight wants to run out ahead.\u003c\/p\u003e\u003ch3\u003eThe leather blade cover\u003c\/h3\u003e\u003cp\u003eVegetable tanned leather cut to the outline of an 11 inch blade, which is a long seam to stitch by hand. A welt sits in that seam, a leather strip putting the thread in a channel clear of the edge. The face is stamped in basket weave with a stamped border framing it. The cover takes the blade and stops there, handle standing outside, so it comes out of a drawer or a knife roll by the wood.\u003c\/p\u003e\u003ch3\u003eWho it suits\u003c\/h3\u003e\u003cp\u003eMost kitchens never need eleven inches. The ones carving for a table on a Sunday do.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAnyone slicing roasts and hams for a crowd\u003c\/li\u003e\n\u003cli\u003eCooks who portion whole fish\u003c\/li\u003e\n\u003cli\u003eBuyers who already carve and want more length\u003c\/li\u003e\n\u003cli\u003ePeople who want the etch on a working blade\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat comes in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThe 11 inch Damascus slicing knife\u003c\/li\u003e\n\u003cli\u003eThe stamped leather blade cover with its border\u003c\/li\u003e\n\u003cli\u003eA care card\u003c\/li\u003e\n\u003cli\u003eFree sharpening for life\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eEvery piece is different\u003c\/h3\u003e\u003cp\u003eOlive wood is never twice the same. One set of scales runs pale gold, the next a dark seam down the middle. The ladder lands where the steel moved under the hammer and the acid opens it at its own pace. Borders are stamped one at a time, and the corners never quite match.\u003c\/p\u003e\u003ch3\u003eLooking after it\u003c\/h3\u003e\u003cp\u003eHot fat and meat juice both sit on steel, so wash the blade by hand as soon as the carving is done and dry it there and then. Food safe mineral oil over both sides before it is put away, more if it will sit a while. Wood or plastic boards. A whetstone at roughly 20 degrees per side takes patience down this much length, then strop it. The \u003ca href=\"\/pages\/knife-care-sharpening\"\u003ecare and sharpening page\u003c\/a\u003e goes into it.\u003c\/p\u003e\u003ch3\u003ePut a name on it\u003c\/h3\u003e\u003cp\u003eLaser engraving runs 20 dollars per blade and is chosen here. Around 30 characters fits, and this blade has more flat than most, so a longer line sits well. Nothing is cut until a proof image has gone out and come back approved. It puts 3 to 5 business days on the order. Free at 10 blades and up. Details sit on the \u003ca href=\"\/pages\/engraving\"\u003eengraving page\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eQuestions buyers ask\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhy not use a chef knife for this?\u003c\/strong\u003e A curved edge meets a roast in one small place at a time, so you saw at it and the face comes off ragged.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does very narrow do?\u003c\/strong\u003e Less steel touching the wet cut means less friction, so the blade runs instead of sticking halfway down.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is the tip rounded?\u003c\/strong\u003e Nothing here wants piercing. A round tip will not dig into the board at the end of a stroke.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs eleven inches awkward?\u003c\/strong\u003e On a board with a roast on it, no. In a shallow drawer, possibly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it rust?\u003c\/strong\u003e It can. There is carbon steel under the pattern, so dry it after washing and oil it. A dishwasher is out of the question.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow fast does it ship?\u003c\/strong\u003e Most US orders arrive in 5 to 7 business days.\u003c\/p\u003e\u003cp\u003eShorter, with an antler handle, the \u003ca href=\"\/products\/damascus-carving-knife-stag-antler\"\u003e9 inch Damascus carving knife\u003c\/a\u003e does the same work on a bird, and the \u003ca href=\"\/products\/damascus-chef-knife-10-inch-black-micarta\"\u003e10 inch Damascus chef knife on black micarta\u003c\/a\u003e handles everything before the roast reaches the table. Find it among \u003ca href=\"\/collections\/kitchen-knives\"\u003ekitchen knives\u003c\/a\u003e, pattern welded blades in \u003ca href=\"\/collections\/damascus-steel\"\u003eDamascus steel\u003c\/a\u003e, board shapes in \u003ca href=\"\/collections\/chef-knives\"\u003echef knives\u003c\/a\u003e.\u003c\/p\u003e","brand":"Viper Edge USA","offers":[{"title":"Default Title","offer_id":44145906188406,"sku":"VEF-KIT-DAM-2107","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/2427\/9670\/files\/chef-17-damascus-slicer-olive-wood_26984695-de42-4b94-aa55-6d5a0e3b602c.jpg?v=1788857004","url":"https:\/\/viperedgeforge.com\/products\/damascus-slicing-knife-olive-wood","provider":"Viper Edge USA","version":"1.0","type":"link"}