Damascus knives or knives made of Damascus steel are rightfully considered one of the best. In fact, this is not a steel grade, but a processing method when many layers of different steels are welded or forged together.
Japanese Damascus knives combine ancient methods of gunsmiths and modern technologies. As a rule, blacksmiths alternate steels with high and low carbon content. Steels with a high carbon content have sharpness, and those with a low carbon content have strength. Both of these properties are combined in the Damascus blade. From the alternation of steels, a multi-layered strong, durable and sharp blade with a beautiful pattern is obtained. Damascus steel got its name from the Syrian city of Damascus, which for a long time was the center of metalworking and blade production. However, archaeological excavations show that since ancient times, in different parts of the world, blacksmiths have mastered the technique of making multilayer blades, which today are called Damascus blades all over the world.
Many factory-made Japanese Damascus knives usually have a three-layer design. The cutting edge is made of solid carbon steel (for example, aogami), and soft plates are made of Damascus steel. This is done not only for beauty. Softer pads prevent the knife from breaking. According to their properties, such knives are not completely inferior to Damascus blades. There are several types of Damascus. The most common of them are: "wild" and "simple". The names speak for themselves. A package of steels is forged, folded and forged again. This is repeated many times. The drawing of such Damascus steel turns out to be chaotic, which is why it is called wild. Unlike these species, mosaic Damascus has a strict pattern. For such damascus steel, a package of steels is selected specifically as a mosaic.
Despite the fact that Damascus steel knives are really very sharp and durable, they cannot be used for cutting excessively hard foods or chopping bones. There are special tools for this, for example, kitchen hatchets. Since Damascus usually contains carbon steel, such knives are susceptible to corrosion. After use, Japanese Damascus knives must be washed and wiped dry immediately. For care, we recommend using camellia oil. Oil fills invisible air pockets and the knife will not rust. As a rule, Damascus knives keep sharpening for a long time. To keep the cutting edge sharp, sharpen the knife with a ceramic stick. It is recommended to use whetstones for the main sharpening.
A Japanese Damascus knife will be a wonderful working tool of a cook, an ornament of any kitchen, as well as a worthy gift.
