Zoza damascus


Zoza damascus


Damascus steel

The technique to make this material is based on the stacking of steels with different hardnesses: the block that is obtained is stretched, sometimes twisted, folded upon itself… These operations are repeated until several hundreds of layers are obtained. Acid treatment will then reveal more or less geometric lines and motifs.

To maintain this steel, you must use the same technique as for carbon steel; it is however important to clean the blade immediately after using it, without scratching it, to preserve the lines on the blade.

Ebony wood

The ebony wood that the Ceccaldi company uses is dry and healthy. It has a black, very intense, sometimes light brown-veined colour. It will form a patina over time but will become matter. To maintain ebony wood, it is crucial not to plunge the handle into water. It is also necessary to oil the handle, once or twice a year, with camellia or olive oil for instance.

The Zoza was created by Simon Ceccaldi to celebrate the 30 years of the house, Zoza being the name of the village where the Ceccaldi family is from and where the first workshop was installed. This model, a little longer than the shepherd’s knives or the vendettas, is of an appreciable versatility, both for the table and for small kitchen work. The locking system for the Zoza is a forced notch, it is fully mounted using stainless steel screws

Maintaining your knife

Our maintenance tips

Ceccaldi knives have a lifetime guarantee. However, to take advantage of this guarantee, you need to follow the maintenance tips below, and of course never put the knives in the dishwasher.