Sienna Chef Knife
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THE RANGE, EXPLAINED
Some cooks want a knife that feels substantial in hand, built with weight and presence, and finished to look the part on the counter. A heavier, Western-style handle gives Sienna a grip that feels grounded and deliberate with every cut, and the Damascus pattern etched into the blade makes each piece a genuine standout in any kitchen.
Fold steel 67 times and the character of it changes completely. The pattern runs through the whole blade, not just the surface, giving Sienna a depth no single sheet of steel can match. The core is 10Cr15CoMoV, a cobalt-bearing stainless steel. Acid-etching brings the pattern forward without touching the edge, so the blade holds its sharpness and resists corrosion at a high level. Rosewood handles with polished rivets complete the Western profile, adding weight and balance to every cut.
Each blade carries the pattern like a fingerprint. No two look exactly the same, and none of them hide it.
Sienna is for the kitchen that wants substance you can feel and see. Hand wash, hone regularly, and the blade holds its edge and its pattern for years of use.
Core & Edge Construction
316L Stainless Damascus Cladding
10Cr15CoMoV Core, 67-Layer Damascus
316L Stainless Damascus Cladding
Edge & Core Hardness
Sienna's core sits at 60-62 HRC, noticeably harder than most Western knives. That extra hardness holds an edge longer between sharpenings.
Hardness, Rockwell C Scale
Handle
Rosewood Western Handle
Full tang with polished rivets, giving Sienna real weight and a grounded, deliberate grip with every cut.
Finish
Damascus, Acid-Etched
The 67-layer pattern is drawn out with acid-etching, so every blade carries it like a fingerprint, never quite the same twice.
