According to legend, damascus blades can cut a hair falling across the blade or cleave through stone, metal, or even other swords.
Damascus knives are made out of hard steel giving the knives their hard edges. It is the result of combining at least two different types of steel which harden together to produce their patterned welded effect. Such a combination of steels means that the knives are tough and resistant to shattering, whilst capable of being honed into a sharp and resilient edge. The knives are thus different from knives made out of simple layers of steel which may be too soft for practical domestic use.
The blades of our knives are made using unique Japanese Damascus Steel technology: 67 separate layers of various types of steel and iron are folded and welded together.
The production of Damascus Steel can be traced back to the ancient technique of Middle Eastern sword-making. These swords were characterised by their distinctive patterning and mottling which is said to resemble flowing water.
The name Damascus steel was given by Crusaders to the steel which sliced through their own, lesser quality swords. Damascus steel swords cut their swords in half in a single swipe without ever losing its edge.
Ancient Damascus smiths kept a secret of forging the swords, and it is said that Damascus steel cannot be perfectly replicated even today. Though the original process was lost, there were numerous attempts and some have been successful in recreating Damascus steel
- Due to unique forging process, Damascus blades are some of the strongest blades available.
- Being a combination of Carbon and Stainless steel, Damascus knives offer an excellent cutting edge of its carbon steel inner core and proven durability of its stainless steel outer core.
- Aesthetic value - the wavy water-like pattern on the blade makes each one a work of art.
- Avoid putting your knives in the dishwasher, clean them in warm soapy water with a sponge after use & dry them well with a dishcloth.
- A blunt knife is a dangerous knife! Sharpen your knives regularly; use a ceramic rod for a Damascus blade knife. When sharpening, pull the blade slowly across the rod, using light pressure.
- Always use a wooden, bamboo or plastic board for chopping on – try to avoid using stone, glass or marble as it may blunt or chip your knife.
- Do not use the knife's cutting edge to transfer the food from the chopping board. Turn the knife over and use its opposite edge for this process