50% off regular price
Sharpened using the same techniques as those used to make Samurai swords, Damascus knives undergo a process of lamination where the super-hard carbon steel core is layered with 67 coatings of stainless steel for a distinctive blade that is strong yet flexible with a superior cutting edge
Is it very sharp and long lasting?
The VG10 stainless steel core of this knife is reasonably hard and lasts better once sharp by is not as easy to put an edge on as softer steel. The lamination is for protection and softer, the patterning on the lamination is for show.
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The original method of producing Damascus steel is not known. Modern attempts to duplicate the metal have not been entirely successful due to differences in raw materials and manufacturing techniques.
So this knife isn't make with Damascus steel but a modern imitation.
Damascus (in relation to steel type) means patterned steel through folding. It is not alloy specific.
@tshow: Can you please quote the relevant section in the Wikipedia article that supports your assertion? The following quotations from the article seem to contradict you:
Patterned steel is not Damacus Steel, although it has been call "Modern Damacus":
Since the well-known technique of pattern welding; the forge-welding of a blade from several differing pieces, produced surface patterns similar to those found on Damascus blades, some modern blacksmiths were erroneously led to believe that the original Damascus blades were made using this technique.
Pattern-welded steel has been referred to as "Damascus steel" since 1973 when Bladesmith William F. Moran unveiled his "Damascus knives" at the Knifemakers' Guild Show.
This "Modern Damascus" is made from several types of steel and iron slices welded together to form a billet, and currently the term "damascus" (although technically incorrect) is widely accepted to describe modern pattern welded steel blades in the trade.
Regarding the composition and the manufacturing of the original alloy:
The discovery of carbon nanotubes in the Damascus steel's composition […] probably resulted from a specific process that may be difficult to replicate should the production technique or raw materials used be significantly altered.
Damascus steel is just pretty steel that has been romanticised.
It's crude folded carbon steel. There were no standards and certainly very little consistency between original Damascus steels. It was never a specific alloy as nothing was mass produced back then. This is way pre-industrial age.
It is no different to Honyaki forged blades and tamahagane steel. It's all hype. Wikipedia it and you will find romanticised myths. Such is Wikipedia. It's not perfect when it crosses into the realm of art.
@tshow: Sorry, I prefer the Wikipedia article which at least is backed up with references over your opinion which come from I don't know where.
@alvian:
Many of the scientific discussion on the steel's Wikipedia page is based on the following
http://www.tms.org/pubs/journals/JOM/9809/Verhoeven-9809.htm…
Many of the quotes are taken verbatim.
The Wikipedia page you quoted is a simplified version of the study and supports the widely accepted fact that the inconsistencies between composition of the damascus steel is readily apparent. What was consistent is the banding pattern.
All that remains as an unknown is the sequence and timing of the process to create the specific damascene pattern.
The part where you quoted the evidence of carbon nanotubes suggests that certain processes were observed in traditional damascene and nothing to do with the alloy.
TLDR - Damascus steel is not a specific alloy. It refers to a specific pattern.
@alvian: tshow isn't wrong. Damascus steel is now the accepted nomenclature for any blades made by pattern welding.
"Japanese" style of chefs knife
"Damascus" these days just refers to the laminated patterning being visible
This seems like a stupid question but where is this Japanese Chef's knife made?
Looks like Lakeland is a UK brand with knife details here:
https://www.lakeland.co.uk/17736/Damascus-Japanese-Chef%27s-…
Still don't know where it's made though!
Made in PRC
VG-10 is a good steel. 15cm blade is hardly a chef's knife. IMO they start at 18cm and that's still small.
It's not so hard that you cannot sharpen it without expensive sharpening equipment, although it's considerably harder than anything Global make. It will hold its edge far better than most common knives <$100
Damascus is purely show, its meaningless in terms of performance.
An alternative is this knife… for $35 it's rather excellent value:
https://www.globalkitchenjapan.com/collections/tojiro/produc…
Super basic, but VG-10 means it's got it where it counts. Lack of bolster won't bother most domestic uses. They have free shipping right now too.
That is correct. A 12-15cm knife is a petty knife.
Anyway, this doesn't have enough of a heel to be a chef's knife. Your grip will get in the way when working.
I like that this one is 15 cm, I find my petty knife is a bit lost at 12.5cm. A 15cm bit would be a bit better for cutting apples/oranges and being a back up main knife for a helper, my smaller knives 7.5-10cm are better for smaller jobs.
Tbh, I like a 12cm petty over a 15. Better control for tip cutting. Cutting through things would be the job of a gyuto/chef's knife.
$35 for the knife, $15 for shipping so $50 total for anyone wondering in the above comment.
This website got so many options, I have a Global G2, after using it for 1 year, I am deciding to upgrade to a 10 inch knife, so versatile when you have the extra length for cutting, that $35 tojiro is really good value
Where's the free shipping?
Thanks for the recommendation!
Sharpened using the same techniques as those used to make Samurai swords,
…and…
Construction: Sharpened By Techniques Used to Make Samurai Swords
I call marketing BS!
This.
Samurai swords are sharpened using natural whetstones. Google search natural whetstones and let your eyes water at the cost.
Sharpening a Honyaki (non-cladded) high carbon steel by hand with a series of whetstones that range from large rough stones to small coin sized fine stones takes days.
This is sharpened with a belt sander.
Gift shop $200 samurai swords.
Is this a Hattori Hanzō?
😉
