The Blade
73 layers.
One purpose.
High-carbon Damascus steel is chosen by craftsmen who refuse to compromise. Each layer is folded under intense heat, creating a blade with a hardness rating of 62–64 HRC — sharp enough to glide through a fresh pizza without dragging, and tough enough to stay that way.
The core steel is 14Cr14MoVNb — and that last two letters matter. Niobium (Nb) is a rare transition metal more commonly found in aerospace alloys than kitchen tools. In steel, it forms ultra-fine carbides that dramatically improve edge retention and toughness. Most blades don't have it. This one does.
