Damascus Steel Knives

Damascus Steel Knives and Blades

The popularity of Damascus knives has increased dramatically in recent years. Damascus steel is attributed with the highest quality, stability, and extraordinary sharpness.

It is not a surprise that you can find Damascus steel kitchen knives in many modern households. There are many knife lovers out there, and a sharp and well crafted Damascus steel knife can be a real treasure and pleasure to have.

Top 3 Best Selling Damascus Knife Types in 2019

1. Chef's Knife

Damascus Chef Knife - 8 Inch Xinzuo Yu with Rosewood Handle - Featured Product Image

A chef’s knife is the most important knife in your kitchen. You can use it for almost any cutting task.

A chef’s knife has a rather ample blade ranging from 7 to 10 inches, but is usually around 8 inches long.

The blade is large enough to cut bigger pieces, but the knife still handles extremely well when processing smaller ones, like for example mincing garlic or slicing cherry tomatoes.

According to our studies more than half of people  who are searching to buy Damascus knives are looking for a chef’s knife.

We have some of the best at great prices!

2. Santoku

Damascus Santoku Knife - 7 Inch Xinzuo Yu with Rosewood Handle - Featured Product Image

Santoku is a Japanese version of a chef’s knive which became popular in the western world in the last fifteen years.

As this knife entered the market it immediately became a sought-for item and it populated a great number of common western households by it’s presence.

A Santoku greatly resembles the chef’s knife in terms of use and handling and in many cases the selection of Santoku over a chef’s knife is a pure aesthetic preference.

That being said, it is a bit more convenient for women and people with smaller hands, simply because it is a bit less heavy.

Check the best item in our stock!

2. Nakiri

Damascus Nakiri Knife - 6.5 Inch Yarenh with Dalbergia Wood Handle - Featured Product Image

Nakiri might look like a chef’s knife with the tip cut off. But still, it is quite different.

Nakiri is a traditional Japanese knife designed for chopping vegetables. Because of its sharpness it allows making slices of food with just one push towards the cutting board.

The ample blade allows scooping up the slices which adds an additional functionality to this attractive knife.

You must not mistake a Nakiri with a Cleaver knife. Nakiri has a thinner blade and it is not designed for chopping through meat or bone.

Nakiri is a very popular type of knife among vegetarians and people who like to prepare Asian and Japanese style dishes where lots of chopped vegetable is being used.

Man's Best Friend - From a Stone Knife to a Damascus Blade

A knife is one of the oldest tools known to man. Originating from prehistoric times it is one of man’s best friends and one of the key elements to human survival and progress.

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The oldest known stone knife found in Jordan dated 250.000 B.C. (Photo credit: April Nowell)

Through the millennium, shapes, designs and materials of knives have progressed from simple chipped stones to obsidian blades to soft metals such as copper and bronze, to iron blades, and eventually to steel alloy and Damascus knives.

Even though the materials and craftsmanship has evolved greatly since the prehistoric times, the functional use of knives and blades has stayed the same. We can say that knives will accompany us till the end of humanity.

After all, a knife is a tool which every one of us uses on daily basis. Whether we use them in the kitchen or outdoors, it is something so common that we even don’t notice it. Nevertheless we simply can not imagine living without knives.

Some of the best modern knives are made of laminated steel, commonly known as Damascus.

Damascus Steel Store - Featured Image Header
A contemporary Damascus steel Santoku knife

A unique feature of the damask knife is the beautiful steel grain, which is a typical sign of the incredibly complex production.

Knife is still a knife, however in terms of quality, usability and sharpness we have come a long way since the stone age. 

A sharp Damascus blade even passes the “hair test.” Here, a single hair, without keeping it taut, can be cut in half.

A Brief History of Damascus Steel Making

A technology of Damascus steel making is originating from the middle east – India, Sri Lanka, Persia, and Syria, where Damascus steel blades were produced from 3rd century to 17th-century A.C.

First known Damascus blades were made from Wootz steel originating from India. Wootz steel was quite legendary and was at that time centuries ahead of other steel types. The technology of production was for long centuries kept as a secret and was a mystery to the western world.

To learn more about the history of Damascus steel you take a look at this compelling documentary about modern blacksmiths and scientists who are trying to re-discover the original Wootz Damascus steel forging process.

The Damascus steel is produced by hammering of two types of steel or alloy together, then re-folding and hammering again. Steel can be folded many times, producing ever finer patterns in the ingots which are then used to forge knives, swords and other blades.

Such technology of production makes the blades and knives extremely hard and durable while still keeping their plasticity.

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A bladesmith from Damascus, ca. 1900

In historical times for many centuries, the Damascus steel knives and blades were famous for their quality and resistance. However, with the birth of metalsmiths, smelting, forging, and casting workshops in the mid 18th century, and production of different alloys the art of Damascus steel making was gradually dying out.

The Damascus steel was eventually re-discovered just in the last decade and has again claimed its former glory on account of intricate steel patterns and overall excellent quality.

Nowadays the Damascus patterns are achieved by combining the folding and hammering technique with high-grade modern steel materials.

Historically praised weapon blades have nowadays found their place on thrones of modern households and  kitchens in the form of Damascus steel knives.

A Damascus knife, therefore, is a must-have for any serious knife lover. It combines beauty and quality with tradition and brings back the spirit of ancient times to any kitchen, camping or hunting experience.

Most Common Types of Damascus Steel Kitchen Knives

Damascus knives distinguish themselves from other blades by their sharpness and longevity. Therefore they come in many types and are useful for many applications. Just in the category of Damascus steel kitchen knives you can buy many different types such as:

  • Chef’s Knives
  • Santoku Knives
  • Nakiri Knives
  • Sashimi Knives
  • Sushi Knives
  • Utility Knives
  • Bread Knives
  • Boning Knives
  • Filleting Knives
  • Paring Knives
  • Slicing Knives
  • and more …

Modern Damascus knives are made by combining the skills of exquisite craftsmanship with use of modern metal materials. Wherever the highest precision and sharpness are needed, this type of blade can be used.

Many top chefs swear by the sharpness and longevity of Damascus blades. Due to the sturdy material, a Damascus knife shows hardly any signs of wear even after years of use. So it is not surprising that this “miracle tool” can be found in ever more private kitchens.

Many times you can even buy different knives of the same series in a knife set such as example below …

Damascus Knife Set - 5 Piece Xinzuo Ya with Pakka Wood Handle - Featured Product Image
Damascus Steel Knife Set - Left to Right: Chef's Knife, Slicing Knife, Santoku, Utility Knife, Paring Knife

There are many types of knives and blades which can be used in the kitchen or outdoors. An ornamented Damascus knife can also be a perfect gift, as a gifted knife is a symbol of friendship.

Price ranges of high-quality Damascus knives are usually at the mid and high-end and some of them can be really expensive.

In our store we are constantly making an effort to get the premium quality items at low and discounted prices directly from manufacturers and first-hand suppliers.

We have lots of items on-sale at lowered prices and we can offer you special deals on different types of knives for different uses and applications in your kitchen.

How to Choose Your Damascus Knife?

Obviously, there are many factors when choosing a knife for yourself. However, the task is not as difficult as it might seem at the first look.

If you are buying a knife for use in your kitchen and you don’t know much about knives our best suggestion is to buy a Chef’s knife. This is the most versatile knife which you can use for about 80% of your food preparation tasks. Having at least one good Chef’s knife is a must. If you don’t have it yet, get it! This will really make a difference in your perception of knives and food preparation and it will upgrade your cooking skills.

Another option is a Santoku. This is a Japanese version of Chef’s knife which has become extremely popular in the west in the last 15 years. Chef’s knives and Santokus are by far the top selling knives in the modern world. A santoku is a bit shorter and lighter version of Chef’s knife. The main difference between a Chef’s knife and a Santoku is that the latter has a downwards curved spine at the tip of the knife.

You can check the two of our top selling best rated knives in this category …

We have many products available in our store. If something attracts you, it might be the thing you are looking for.

If you are just starting out to learn about knives or if you never owned a Damascus blade before and want a collection, we also suggest you to take a look at some of our kitchen knife sets. You can get big savings if you buy a set. Don’t worry, we keep our prices low and the quality high.

Having a Damascus kitchen knife set is a great starting point. You will use them often, but you will also have to take care of them, keep them clean and sharp. This way you will learn more about the blades and maybe you will become the next knife lover or an expert home chef.

Remember, owning a good knife requires the right kind of relationship to be formed. Having only one razor-sharp knife will make you ten times better chef in your kitchen as a full drawer of blunt blades.

Are Damascus Knives Better than Ordinary Knives?

What we nowadays refer to as ‘Damascus steel’ is actually not some special type of steel, but the name refers to the technology of production of the steel blades of knives – which are known by the common name as ‘Damascus knives’.

What makes Damascus knives stand out is the manufacturing process itself, which produces distinctive patterns resembling flowing water.

Such patterns are achieved by combining two types of steel which is folded and hammered multiple times.

Once the blade is shaped it is exposed to acidic solution which brings out the etched pattern.

As far as materials are in question, most modern knives are made either out of carbon steel, stainless steel, or of high-quality steel alloys which combine the best qualities of carbon steel (hardness) and stainless steel (resistance to rust). Damascus steel knives are no exception to this and can be produced from different types of steel.

The folding and hammering process adds extra hardness to the blade, because the core of the blade is wrapped by many layers of steel, like layers in an onion. When compared to an ordinary knife, even if the same material is used, the Damascus blade tends to be harder but still more flexible.

Apart from that, there is no distinct difference in quality between Damascus knives and ordinary knives and it all comes down to the following …


Blade should be hard from around 58 HCR to 62 HCR (Rockwell hardness scale), which is a zone desirable for kitchen knives. Despite the hardness, the blade should still have a certain elasticity.

Edge should be razor-sharp. The cutting edge should retain its sharpness for a longer period of time despite the potential high stress before it has to be resharpened.

Knife should have a good centered balance so it is easily guided and so it allows effortless interaction with different types of food and culinary ingredients.

Knife should be light but still sturdy enough to allow prolonged continuous use without tiring your hand or arm. 

The quality and shape of the handle is also crucial for long enjoyment. Ideally, the handle is made of non-slippery and non-abrasive materials and is organically designed to fit well in your hand.

Modern Steels and Alloys Used for Making Contemporary Damascus Steel Knives

VG-10 Steel Blank - Damascus Pattern
Steel blank used for making knives with Damascus pattern.

Top graded modern steels used as core materials in production of high-quality Damascus steel knives nowadays are:

  • VG-10
  • AUS-10
  • 10Cr15CoMoV (Very similar composition as VG-10)
  • 7Cr17

These types of steel in addition to iron and carbon also contain elements such as chromium, cobalt, molybdenum, vanadium, manganese and other elements in carefully measured percentage in order to achieve quality which is best for specific knife blades.

These alloys achieve hardness level of carbon steel but are less brittle and are in addition resistant to rust.

The steel blades are heat treated with industry precision. It is important to understand that the heat treatment is just as important as the material from which the knife is made.

In our store, you can get the knives made from the best contemporary steel alloys with the highest quality ratings.  Apart from that, each knife is a story of its own. Therefore, a choice of a knife is foremost a question of your aesthetic preference.

Know Your Tool - Parts of a Knife

In order to learn more about knives, you have to learn the terminology. This is quite simple.

A knife is composed of parts that go by different names. We all know about the two most important parts that make a knife – a blade and a grip (handle).

A blade has the following segments:

  • a spine
  • a point
  • a tip
  • an edge
  • and a heel

The part connecting the blade to the handle is called a bolster.

A grip is constructed of the handle itself, which is held in place by the handle fasteners, a tang, and a butt.

A good quality knife is the one which has all the parts made of quality materials and is also well balanced.

A well-balanced chef’s knife is the one which stays leveled when we hold it on a finger placed at the spot between the blade and the grip. This type of balancing is foremost important for various types of kitchen knives and is also desired with most other types of knives.

However, note that some special knives are intentionally balanced towards the blade and some even towards the grip which ensures better handling for their specific purpose.

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Parts of Knife and Terminology