Damascus Knives

About

Every Damascus knife here is forged, ground and hand sharpened by The Cooking Guild, then oiled before it leaves the workshop. The pattern you see is not etched on: it is the layered steel itself, folded and forge-welded so each blade carries a one-of-a-kind grain. Three ways we forge Damascus Feather Forge — 73 layers of feather-pattern Damascus wrapped around a Japanese AUS-10 core, full tang. The hardest-working line in the range and the one most cooks reach for daily. Damascus Dynasty — five classic shapes (chef, santoku, nakiri, cleaver, petty) plus the Samurai Set and Emperor Set, with the deep, rippled pattern that made the Dynasty series our best-known look. Bara Forge — layered forged steel over a 10Cr17MoV core at 60 HRC, finished with burl wood. Slightly heavier in the hand, built for cooks who like a blade with authority. Which Damascus knife should I buy first? An 8" chef or gyuto handles nine tasks out of ten. Add a nakiri if you cook vegetable-heavy, a cleaver if you break down meat, and a petty for the fine work. Sets pair these so you are not paying single-knife prices for each. Common questions Is Damascus steel just decorative? No. The layering is a forging method; the pattern is the by-product. The cutting edge is the core steel — AUS-10, 10Cr17MoV or SLD depending on the line — and that is what holds the edge. How do I care for a Damascus knife? Hand wash, dry immediately, a drop of oil on the blade every few weeks, and hone before it feels dull. Our carbon steel care guide covers it in five minutes. What if it is not for me? Cook with it for 99 days. If it is not the sharpest blade you have ever used, send it back for your money back. Every knife also carries a free lifetime guarantee. Read more: 19 types of Damascus pattern explained · Damascus vs stainless steel · How Damascus steel is made

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