More Than 1 Million Home Chefs Love HexClad
Grab Hold of Hybrid Performance
We studied knives from around the world–and centuries-old blade-making techniques–until we finally landed upon a Hybrid knife incorporating the best characteristics of them all.
Combining 67 layers of Japanese Damascus steel with German engineering principles, we’ve developed a knife with a weighted steel bolster and a precise, nimble Japanese blade.
- Extremely sharp
- Perfectly balanced in the hand
- Built to last a lifetime
- Absolutely breathtaking
Let's Get To The Point
Let's Get To The Point
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Its iconic swirled look shouldn’t be all you covet in real Damascus steel knives. Unlike imitators, our knives feature 67 layers–forged by skilled blacksmiths–so they last and last.
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Its precisely honed edge is thanks to the Honbazuke method, a three-step hand sharpening technique that shapes the edge, sets its angle and refines for a super-sharp, polished edge.
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Built for durability, the bolster (where the handle meets the blade) and hybrid tang extend into the handle, and are permanently secured for optimal weight and balance.
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Secure, contoured handle feels good in the palm, eliminating fatigue. Resin-infused Pakkawood resists moisture and cracking.
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The Rockwell Scale measures knife hardness. A score of 58-60 is considered optimal; ours hits 60 thanks to an advanced heat treatment–a process of tempering and quenching the steel–that enhances its hardness.
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Our warranty is a testament to the quality and durability of our knives. Investing in HexClad means investing in knives you want to own for a lifetime.
Its iconic swirled look shouldn’t be all you covet in real Damascus steel knives. Unlike imitators, our knives feature 67 layers–forged by skilled blacksmiths–so they last and last.
Its precisely honed edge is thanks to the Honbazuke method, a three-step hand sharpening technique that shapes the edge, sets its angle and refines for a super-sharp, polished edge.
Built for durability, the bolster (where the handle meets the blade) and hybrid tang extend into the handle, and are permanently secured for optimal weight and balance.
Secure, contoured handle feels good in the palm, eliminating fatigue. Resin-infused Pakkawood resists moisture and cracking.
The Rockwell Scale measures knife hardness. A score of 58-60 is considered optimal; ours hits 60 thanks to an advanced heat treatment–a process of tempering and quenching the steel–that enhances its hardness.
Our warranty is a testament to the quality and durability of our knives. Investing in HexClad means investing in knives you want to own for a lifetime.
Forged Damascus Steel
Made from 67 layers of Japanese steel, HexClad knives are built to perform:
- Centuries-old craftsmanship dates back to Japanese swordsmith technique.
- Forging together layers of varying thickness produces a blade with superior strength.
- Layers of softer steel add resilience; the hardest steel forms each knife base and produces a razor-sharp edge.
How'd we get to
67 layers of damascus steel?
Over a Million Home Chefs Love HexClad
Here's What Each Knife Brings to the Table.
A kitchen workhorse for chopping vegetables, trimming proteins and speeding up prep work.
Slice through hard vegetables and sinewy proteins alike; ideal for most slicing and chopping.
Thinner and lighter than a cleaver, its double-beveled edge and hard blade make quick work of delicate fruits and vegetables.
Stop squishing artisanal loaves; cut sandwiches without crushing them thanks to this blade.
The long, flexible blade makes deboning meat, poultry, and fish easier and safer.
Thanks to those 67 layers, these blades slice through filet mignon or a T-bone like butter.
Features scalloped serrations designed to cut through the crispy, soft crust of breads and bagels.
The carving knife’s rounded point is designed that way so you can safely serve and plate meat.
Occasional honing helps realign the microscopic ‘teeth’ of the knife edge for optimal performance.
Here's What Each Knife Brings to the Table.
A kitchen workhorse for chopping vegetables, trimming proteins and speeding up prep work.
Slice through hard vegetables and sinewy proteins alike; ideal for most slicing and chopping.
Thinner and lighter than a cleaver, its double-beveled edge and hard blade make quick work of delicate fruits and vegetables.
Stop squishing artisanal loaves; cut sandwiches without crushing them thanks to this blade.
The long, flexible blade makes deboning meat, poultry, and fish easier and safer.
Thanks to those 67 layers, these blades slice through filet mignon or a T-bone like butter.
Features scalloped serrations designed to cut through the crispy, soft crust of breads and bagels.
The carving knife’s rounded point is designed that way so you can safely serve and plate meat.
Occasional honing helps realign the microscopic ‘teeth’ of the knife edge for optimal performance.
