Why choose a Damascus knife ?
What types of expensive damask knives are suitable for the kitchen?
The knife is an indispensable utensil for the kitchen. Throughout history, several materials have been used to make its blade: carved stone in the early eras, then steel and bronze from the Iron Age. But today, steel is the most common and widely used material because of its impressive properties. One type of steel that is particularly used is Damascus steel. This type of steel is used in many areas, including the kitchen. Why should you choose a Damascus knife for cooking and what types are indicated on it?

What is a Damascus knife?
The Damascus Kaitsuko knife is a type of knife whose blade is made of Damascus steel. It originated early in history in India where it was produced exclusively for military purposes. But today, the trend is to acquire a Kaitsuko knife for cooking. Before I explain why, it is important to point out that the epithet "Damascus" that is used to designate the knife refers only to the technique used to make its blade and no other details. Given its characteristics and the types of steel used in its manufacture, it is used to perform several tasks; those of cooking and hunting being the most common.

In fact, the blade of a Damascus knife is forged using several layers of steel of the same or different kinds, which gives it a certain resistance. To these layers of steel, impurities are sometimes added to make it more flexible, and therefore less likely to break. But its very particularity lies in its design, more precisely on the circular, curvilinear and spotted patterns that are printed on its surfaces. There are several types of Damascus knives, but not all are suitable for cooking. Only the Japanese Damascus knife and the professional Damascus kitchen knife are.

The Damascus kitchen knife
The Damascus kitchen knife is very popular with professional cooks today. It is indeed equipped with a very sharp blade that allows to cut with speed and efficiency, all types of food that it approaches. Whether it is boneless meat or meat containing cartilage, fish, vegetables or roots, the Damascus kitchen knife finds its full application. It is also both strong and very flexible, a well-balanced aspect that comes from the many layers of steel that were used to design it, and which therefore testifies to its originality. However, it will need to be sharpened fairly regularly to keep it sharp.

There are several types of Damascus kitchen knives on the market today, each with its own characteristics. When it comes to adopting one, please choose a sturdy model, made of good quality stainless steel, with a fairly ergonomic handle and above all offering you a certain cutting comfort, like our Kaitsuko knife.