The world is enthusiastic about Japanese kitchen knives, especially high-end Japanese Damascus Knives. The latest International Knife Shows and Design Contests seem to appreciate its high quality and excellent design.

The first thing to mention is the sharpness. The difference is that Western knives "push and cut", while Japanese knives "pull and cut". By pulling a sharp cutting edge without using too much force, you can cut the fiber of the food with a vivid cross-section without crushing it.
Damascus steel = excellent sharpness
However, since Damascus knives are positioned in the high-end lineup among the products handled by every manufacturer, basically, high-grade steel materials and excellent materials are used for the core material. Obviously, there is no kitchen knife that says "it is not sharp", so you can choose it without worrying about the sharpness.

Like a Japanese sword, the core material of high-grade VG10 steel is wrapped in the soft steel layers, that makes Damascus Kitchen Knife difficult to bend and break.

The world is enthusiastic about Japanese kitchen knives, especially high-end Japanese Damascus Knives. The latest International Knife Shows and Design Contests seem to appreciate its high quality and excellent design.

The current "Damascus steel (wind) kitchen knife", which is said to be synonymous with high-class kitchen knives, is characterized by its beautiful and luxurious ripples. In most cases, it is made of multi-laminated steel, which is a type of clad steel. This is a steel material made by the technique of rolling and joining the surface of one metal and the surface of another metal (generally, nickel and carbon steel are often mixed and beaten up) under pressure.

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