Damascus outdoor knives

What makes an outdoor kitchen knife?

An outdoor knife for the kitchen isn't a hunting or pocket knife, but a fully fledged kitchen knife with a character that suits fire, wood and cast iron. It cuts meat, vegetables and bread at the grill just as reliably as on the board at home.

The NATSUMI outdoor knives

• Santoku outdoor knife: 19.3 cm blade, wide enough for vegetables, meat and fish, the main knife at the campfire.
• Outdoor knife: 14.1 cm blade, handy for small jobs, fruit, sausage and cheese.

Both have 67-layer damascus steel at 60 HRC, a 15-degree double bevel and a flamed oak handle. Find out more about the series on the NATSUMI page.

What to use them for outdoors

• Cutting and portioning steaks and sausages on the grill.
• Cutting vegetables and herbs for the pan over the fire.
• Bread, cheese and sausage for a snack.
• Portioning fish from a fishing trip; for filleting, a fillet knife is the better choice.

Care on the go

Damascus steel doesn't like being left wet overnight. Wipe the blade after cutting, dry it well and store the knife in a knife roll or with a blade guard. Rub the wooden handle with a little cooking oil now and then. The knife isn't designed for chopping wood or bone. With us you get a 30-day money-back guarantee and a 5-year warranty on every knife.

Frequently asked questions

Is the outdoor knife suitable for the kitchen too?

Yes. It's a fully fledged kitchen knife with a sharp damascus blade, just more rustic in look.

Can I chop wood with the outdoor knife?

No. The hard, thin blade is made for cutting food. For wood, use a hatchet or bushcraft knife.

How do I care for the flamed oak handle?

Clean it by hand, dry it and rub it with a little cooking oil now and then. That keeps the wood supple.