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Al Mar Ultra Chef Knife 8" Layered Steel Blade Cocobolo Handle

Customer Reviews 5.000 Read 3 reviewsWrite a Review
Part Number: AMUC8
Manufacturer: Al Mar Knives
Retail Price: $246.00
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AMUC8: 8" Ultra-Chef's Knife Cocobolo
Al Mar Knives
The "Ultra Chef" models - classic in design - state of the art in Performance. Each blade is 33 individual layers of stainless steel - 16 layers per side plus the center layer of VG-10 Cobalt stainless steel and hardened to a Rockwell of 60-62. These knives are incredibly strong, light in the hand, perfectly balanced and extremely sharp. We didn't stop there - the handles are made from select Cocobolo, long considered one of the world's most beautiful exotic hardwoods. The Ultra-Chef Line - arguably, the finest chef's knives made today. Each knife is individually gift boxed.
  • Blade Length: 8"
  • Steel: VG-10 Damascus
  • Handle: Cocobolo Wood
  • Made in Japan

UPC Code: 000341

Made in Japan
Made in Japan
The exotic steel Capital of the World, Japan produces and innovates some of the best products, from pocket to kitchen knives and everything in between.
Wood Handles
Wood Handles
Provides a traditional, natural look and feel to a modern tool. Wood absorbs shock well and is popular in axe handles.
Damascus Steel
Damascus Steel
A layered steel that can be either carbon or stainless. The finished blade is acid etched to give it a unique design, toughness, and edge holding capabilities.
5.000 (3 reviews)
5.0 out of 5 stars
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5 out of 5
Aurelio C
Houston, Texas
Nov 10, 2012
great review
Well done John of California. That is the type of review, we the consumers are looking for. Specially when making an investment of this price. Thaks
5 out of 5
Jorge Ferreyros
Jun 07, 2011
Pros: Design, Construction, Material Quality, Sharpness, Overall Quality, Durability
Cons: None
The best knife i ever used.
5 out of 5
Apr 16, 2008
Pros: Design, Construction, Material Quality, Sharpness, Durability, Overall Quality, None
Cons: Sharpenability
Beautiful, functional, sharp
I've had this knife for a few years. It's deadly sharp. It has a thin blade and the sandwiched design makes it tough. The knife is a little susceptible to corrosion, so don't be surprised if you notice spots. Take care of it by hand washing it in hot water immediately after use and letting it air dry out of the block and it will stay nice. The old Japanese trick is to rub camelia oil into the steel after use. Also, the edge itself is a brittle, as is true of all steels that are that hard. Use it as a slicing knife, not as a cleaver or for cutting wood (or things like hard squash, for that matter). With the hard steels, you will probably want to upgrade your sharpeners. I've moved to diamond for rough work and ceramic for the fine work.
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