ORIBU

ORIBU: damascus powder steel meets olive wood

ORIBU is our series for everyone looking for an everyday knife without compromising on looks. The blades consist of 73 layers of damascus powder steel, hardened to 62 HRC (Rockwell). The handle is olive wood: every piece has its own grain, so no two ORIBU knives are alike.

What sets ORIBU apart

• 73 layers of damascus powder steel: powder steel has an especially fine, even structure. The edge can be ground very finely and holds its sharpness for a long time.
• 62 HRC: hard enough for a lastingly sharp edge without becoming brittle.
• 15° double bevel on the kitchen knives, equally suitable for left- and right-handers. The bread knife has a 30° bevel.
• Olive wood: dense, hard and pleasantly warm in the hand.

Which ORIBU knife for what?

The series covers the whole kitchen: the santoku knife and the chef's knife are the all-rounders for vegetables, meat and fish. The nakiri knife specialises in vegetables, the fillet knife in fish and delicate cuts of meat. For small jobs there's the utility knife and the paring knife, plus a bread knife and a steak knife.

If you want several knives at once, ORIBU comes as a 2-piece Starter set (santoku and utility knife), 4-piece Advanced set and 6-piece Professional set.

Care and storage

Damascus knives don't belong in the dishwasher. After cutting, rinse the blade briefly with warm water and a little washing-up liquid and dry it straight away with a cloth. Cut on wooden or plastic boards: glass, stone and ceramic quickly dull any edge.

Store the knife so that the edge touches nothing: on a magnetic knife strip, in a knife block or with a blade guard. For resharpening, a fine-grit whetstone works well, and wooden handles appreciate an occasional drop of camellia oil.

Frequently asked questions about the ORIBU series

What is damascus powder steel?

For powder steel, the steel is first atomised into a fine powder and then compacted under pressure and heat. This distributes the alloying elements very evenly. The result is a blade that can be sharpened finely and holds its edge for a long time.

Is every olive wood handle the same?

No. Olive wood is a natural material, and the grain and colour vary slightly from handle to handle. That makes your knife one of a kind.

Which ORIBU knife makes a good first knife?

The santoku knife. It cuts vegetables, meat and fish equally well and, with its 187 mm blade, is easy to handle even for beginners.