Description
The Ember Line Damascus Slicer begins with a contradiction: the dark, moody drama of etched carbon steel, achieved entirely in stainless. Dan Tompkins reforged Damasteel’s premium stainless damascus and layered it over a vein of pure copper, then clad the whole over a core of AEB-L high-performance stainless steel. The result is a blade that carries the aesthetic weight of carbon without any of its maintenance demands, and a copper line that runs the full 245mm length like a current held just below the surface.
That copper vein is not decoration applied after the fact. It is structural, forged into the blade’s architecture, emerging at the boundary of the cladding in a jagged, energetic line that shifts character as the light changes. Against the dark, dense damascus pattern surrounding it, the effect is electric.
For the professional, the geometry delivers exactly what a slicer should. Convex bevels taper to a thin, hard edge built for long, authoritative pulls through aged beef, whole fish, and the kind of large-format proteins that reward patience and a proper blade. The upswept edge profile lends curve where the cut demands it, and the exceptionally fine, pointed tip brings surgical precision to detail work and plating. At 245mm, this is a knife worthy of the pass, the carving station, and the dining room table in equal measure.
The handle is traditional octagonal wa in polished black Richlite, anchored by a tapering bolster of black G10 composite. A patinated copper ring at the transition echoes the blade’s defining vein, closing the loop between steel and grip in a detail that feels inevitable rather than designed.
