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#DamasteelBuildalong

An exciting addition to DCI Online – we’re showcasing the work of makers who all started with the same sized billet of Jörgunmandr in DS93XTM – with the simple rule that they have to make something culinary!

Welcome to the show!

#Buildalong format for 2026

  • Damasteel’s newest release – JÖRMUNGANDR in DS93X™:  50x 2.5 x 300mm (2” x  0.1” x 11.8”) 
  • A VERY limited number of bars is available, once they’re gone – they’re gone, steel available through Tru-Grit, Maritime Knife Supply or the Damasteel webshop.

#Buildalong Details

  • Prizes and Awards….Knife Talk’s Choice and Per’s Choice
  • Build a culinary blade when take ONE amazing photo of your final work and send it to dci@damasteel.com before Halloween night!

Each week you can send in your questions or dilemmas, written or via audio message to the team at Knife Talk Podcast as they walk you through a culinary build.

Get your DCI ticket

#DamasteelBuildalong – 2025 submissions

Kaspars Bambis, Island Castle Tools: Gyuto
RWL34 core, nickel (to prevent carbon migration), DS93X Heimskringla cheeks. Slight convex, Total length 360mm, Blade length 215mm
Blade height 42mm, Thickness at spine 2.8mm
Handle made out of 1900-year-old bog oak, micarta, nickel silver
BEST Mirror Polished Blade Winner: Paul Janzen.
A chef with a black palm handle and a charcuterie knife with the Heimskringla for the handle. Both blades are made from the RWL34 
 
Johan Fagerlund: The RWL34 steel is forged out to a Sakimaru knife with a forged finish combined with a mirror-polished bevels.  A handle made out of stabilized light colored purple burl, liners in micarta. Total length: 490 mm Cutting edge: 330 mm Height: 53 mm 
With a forged Heimskringla Ko-Deba knife with a single bevel and a concave backside. Some forge texture intentionally present on the right side. Combined with a polished bevel. And a polished left side with a plunge line to highlight the pattern of the steel. 
A handle made of deep purple burl and liners in micarta. 
Totalt length: 255 mm Cutting edge: 125 mm Height: 63 mm
GROM Knives/Ryan Sweeney  “Couteau de chef parure”
Blade: RWL34 chef knife. S-grind. 
Handle: Jade & Ivory G10, bronze.
Adornments: Leaf finial fork, pick, spoon. Forged and hand polished. 
Evan Davis, Enceladus Cutlery
RWL34 blade at 63 HRC and 210mm long. The handle is a solid block of G-10 with dovetail Heimskringla inlays and a through tang construction. 
 
Devin Sheridan, Briar Hill Forge: 9″ chef knife,  bolstered with Heimskringla and finished with a cocobolo handle. The accompanying fork was forged from the leftover Heimskringla, bolstered with RWL34 and handled with matching cocobolo. 
Warren Thacker: Chef in RWL34 with Heimskringa
Rollin Chalifoux: Heimskirngla bolsters and handle inlays. The handle is African blackwood, which I hand-carved. The blade is approximately 200mm, with a deep s-grind.
Cullen Cohen – Chef in RWL with Heimskringla
Warren Thacker (Knife 2) – Chef in RWL with Heimskringla bolster

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