In the realm of kitchen knives, we so often hear about German and Japanese high-carbon stainless steel blades. For home cooks and professional chefs, there is another product line of blades available, something of a hidden gem, known as Damascus steel knives. Offering a new array of benefits unseen in the typical knife, Damascus knives has their origins deeply rooted in history and tradition. A strong and durable finish that is also highly flexible for edge retention are just some of the benefits of using these beautifully-designed pattern-welded blades. If you are on the hunt for purchasing new kitchen knives for yourself or a loved one, then you may find something special in Damascus steel that is worth the investment.

What is Damascus steel?

Damascus steel is a special type of material originally used for crafting swords, recognizable by its distinct patterns of banding and mottling that ultimately give it a watery-like aesthetic. These materials are built to be tough, resistant to shattering, and sharpened to perfection with a durable finish and quality edge retention.

Essentially, Damascus steel has a fair bit of similarities with stainless steel blades, particularly with both types using alloy construction. This means that both Damascus and stainless steel are made using more than one type of steel and is layered to reap the benefits of the various types of metals involved.

In reality, however, the practices and raw materials used to make Damascus steel are said to have changed significantly, and modern Damascus steel blades do not truly replicate the Damascus blades forged in the 13th Century.

Damascus Steel

How is modern Damascus steel made?

While we likely won’t see true Damascus steel forged again in modern times, the new variation thereof still lives up to the quality and beauty of the traditional Damascus steel blade. Modern Damascus steel is typically made using a combination of VG10 steel, VG2 steel, and iron elements.

The combined result of these two materials is an alloy of carbon, molybdenum, chromium, cobalt, vanadium, manganese, phosphorus, nickel, and copper. In other words, Damascus steel is a result of layering iron and steel by forging the metals together through a hammering process combined with high temperature.

A welded steel bond is formed as the flux seals the joint to keep out oxygen as the metals absorb carbon nanotubes from the charcoal and the resulting steel alloy undergoes a process of slow cooling to reach the final product, a pattern welded steel Damascus blade.


Origin of Damascus Steel

Damascus Steel: Theory and Practice Dating back to the 13th Century, Damascus steel originally was used for the purpose of making sword blades. It was said that craftsmen would forge these swords in regions including Persia (now Iran), Sri Lanka, and Southern India.

These blades were smithed in the Near East from forging Wootz steel ingots, also known as Seric steel, which is a crucible steel known for its pattern of bands and high-carbon content. The beautiful unique pattern is a direct result of the intermixed ferrite and cementite alloys in the steel.

Our best evidence for the origins of Damascus steel are derived from the writings of Islamic writers al-Kindi and al-Biruni, both of whom were scholars that documented information about forged steel blades of the times.

Their writings would often feature the words “Damascene” or “Damascus” when referring to these swords. Furthermore, these documents would contain information regarding the geographical location of Damascus steel production and the forging process, alluding to the most common explanation of this name deriving from the capital city of Syria, Damascus.

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How did Damascus Steel get its name?

While the exact origins of the name “Damascus” steel remains something of a mystery, there is a strong argument that the name of the material was derived from Damascus, the capital city of Syria.

This is because the town was one of the largest cities in the ancient Levant and thought to be one of the biggest manufacturers and retailers of ancient Damascus steel blades. Another argument for the origin of the name is the unique patterns on the blade which has a strong resemblance to Damask fabric patterns.

On the other hand, a contradicting yet fairly convincing piece of evidence regarding the name “Damascus” comes from al-Biruni’s writings. He mentions a sword smith called Damasqui, who is likely the assumed inventor of Damascus steel blades.

Breaking down the word into its individual Arabian translations, the word “damas” is the original word for watered in the Arabic language. This could suggest another possible origin of the word Damascus, as the blades often feature a watery-like pattern that gives it its unique beauty and distinguished look. It is quite possible that the true origin of the name “Damascus steel” is derived by more than one of these possible explanations, making it the most appropriate and suitable name for the blade because of this rare interrelation of coincidental beginnings.

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Advantages of Damascus steel

The advantages of Damascus steel stretch far and wide, and while the original Damascus steel manufacturing methods have been lost with time, there are still plenty of benefits to gain by using the modern Damascus knife.

For starters, the blade which is comprised of steel ingots is quite hard in nature, making it a strong tool for chopping up tough ingredients in the kitchen. This feature of the blade also makes it quite durable and long-lasting, maintaining a high level of corrosion resistance and anti-rust.


Furthermore, the blade’s edge retention is fairly adequate, though you should continue to maintain the sharp edge through sharpening and steel honing. One of the unique benefits of Damascus steel knives is its ability to be flexible despite its high levels of strength and durability. As a result, the Damascus steel knife can withstand threats to its edge and avoid chips and cracks better than other knives.

It’s important to remember that there are many variations of Damascus steel blades and not all of them are made equal. For high-quality Damascus blades, a huge advantage is that there is no risk of delamination, meaning the metal will not succumb to fracturing into layers and revert to a previous stage in its crafting process.

Damascus steel knives may not be the the top dog in any one performance feature, but what makes them special is that they trace elements from other knives and essentially provide “the best of all worlds” to an extent.

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For instance, Damascus steel naturally contains a high concentrate of carbon which is essential for providing a sharper blade with greater edge retention. Therefore, a proper Damascus blade can actually rival the high-carbon steel knives you see so often featured in German knives and Japanese kitchen knives. In addition, Damascus knives are also stainless by default due to a high chromium content in its make-up.

The advantage of being stainless is that it prevents the blade from rusting, and a typical Damascus knife will have a chromium content of at least 10.5% as a minimum requirement to be considered stainless steel.

Above all, the Damascus steel knife is loved for its aesthetic design and beauty that has its origins rooted in the Damask patterned swords of the 13th Century Middle-East. The design is reminiscent of the patterned Arabian-style rugs commonly found at home furniture stores.

Achieving such patterns required considerable skill back in the days and even in modern times, it can be difficult to produce the typical patterns of a Damascus knife. Nevertheless, the beautiful Damascus pattern welded blades can be enjoyed in a variety of forms today, available as a chef’s knife, carving knife, cleaver knife, and more.

Drawbacks of Damascus steel

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Of course, no knife is perfect, and the beauty and strength of Damascus knives are not without their drawbacks. The reality is it can be difficult to high-quality Damascus blades on the market as it’s one of the most replicated blades that often gets low-quality spin-off versions being forged by knock-off brands. Should you fall into the trap of purchasing a “fake” Damascus knife, you could experience an inconsistent edge performance due to the different steels not being layered and infused together properly.

As far as low-quality “Damascus” knives go, the drawbacks can be a complete reversal of the advantages we’ve discussed. This means if you purchase a fake Damascus knife, you are at risk of experiencing things like corrosion, rust, chips, cracks, and likely won’t have a good edge retention or lasting sharpness. On that note, the mere fact that you need to be extra cautious when shopping for quality Damascus knives is a drawback in itself, as the purchasing process becomes a more difficult and draining task.

Another disadvantage of Damascus knives, particularly with the higher quality brands, is that they can be quite expensive, often falling in a similar price range to premium Japanese and German knives.

Moreover, it can be difficult to maintain the beautiful patterns of these blades as their extended use can tarnish the design and any scratches received will surely compromise its aesthetic. Some users may feel turned off at the thought of taking extra care to maintain the beauty of their Damascus steel knives, as the welded patterns are certainly a major selling point that gives them their value in the first place.

How strong is Damascus steel?

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Depending on the type of Damascus steel you get your hands on, the strength and durability thereof can vary greatly. For high-quality Damascus knives, you are looking at a hardness level of about 60 on the Rockwell Scale, which is quite high. For the lower quality knock-off Damascus blades, you are more likely to end up with something in the 40s to 50s on the HRC. While Damascus steel is not the strongest metal on the kitchen knife market, they are quite reliable and well-rounded.

This is because of their hybrid nature that takes in a combination of steel alloys to craft a strong but flexible blade. A Damascus knife is able to match high-carbon steel knives when it comes to carbon content and can also contest the chromium content of premium Japanese and German stainless steel knives.

One of the reasons Damascus knives are so strong is due to the crafting and forging process that involves melting iron and steel together with charcoal and minimizing the involvement of oxygen to develop cast wootz steel. The metal then absorbs carbon from the resultant charcoal and the alloy is slow cooled to produce a crystalline material containing steel and iron carbide. Damascus knives can be made with a variety of different steel alloy combinations, and depending on what material combos are used will determine how strong, durable, and sharp a Damascus kitchen knife is.

Modern steel cannot live up to the original Damascus steel in terms of the pure metals used and the grain structure of the wootz steel, a type of steel originally produced in India thousands of years ago.

As such, even the high-quality Damascus steel available today does not refer to the original method that was used to produce Damascus in the 13th Century, as these techniques and knowledge were lost in the flow of time. According to recounts and past documentation, the traditional Damascus steel is far stronger and more durable than any variation of Damascus steel we are able to produce today.

Steel Composition: What is in Damascus steel

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The steel composition of Damascus knives are quite intricate and complex, and the elements and compounds used can vary significantly depending on the make and the brand. The modern Damascus knife is made of range of steel types and iron slices welded together to form a semi-complete product.

A classic example of a typical Damascus knife’s steel composition is the VG10/VG2 combination which consists of a steel alloy that comprises carbon, molybdenum, chromium, cobalt, vanadium, manganese, phosphorus, nickel, and copper.

The result is a high-carbon stainless steel blade that is strong enough to last the distance, sharp enough to tackle most kitchen knife tasks, and flexible enough to retain its edge and resist the harshness of the elements such as corrosion, rust, chips, and cracks.

Types of Damascus steel

The variations of Damascus steel available stretch beyond the situation of the lost traditional “real” Damascus and the modern steel versions. The fact of the matter is, the true Damascus knife can never be replicated, so any and all variations of Damascus blades you find today are simply steel knives that have been layered together using alloys.

Moreover, many brands nowadays refer to any blade that comes with a welded Damask-like pattern as being Damascus steel, which is fundamentally not true. Nevertheless, there are several Damascus knife makes out there that you should be aware of before settling on a decision.

Cast Damascus Steel

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When we refer to the old methods of crafting and forging Damascus blades, we are essentially alluring to what is known as cast Damascus steel. Essentially, this is the type of Damascus that was made by casting steel from wootz, a process that was popularized in the 3rd and 4th Century in the city of Damascus, which we now know as modern Syria. Despite many attempts to reverse engineer the process of crafting cast Damascus steel, it remains a futile effort that yields no results.

The concept of forging cast Damascus blades involved melting iron and steel together with charcoal in an oxygen-reduced environment in order to produce cast wootz steel. As a result of the absence of oxygen, the metal is able to absorb carbon from the charcoal, allowing for the slow cooling process to take place and create the carbide crystalline material we know as cast Damascus steel.

One of the major reasons this result has been impossible to replicate is due to the history and intended purpose of this material which was primarily to forge wootz steel into swords and similar weaponry. As such, the crafting and forging process required elite expertise to maintain constant temperatures to produce steel with the iconic wavy patterns.

Pattern-welded Damascus Steel

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Today, any pattern-welded knife is referred to as a Damascus knife, and this has caused much confusion and misleading information among consumers and companies. In truth, a blade should not sport the name “Damascus” unless it has undergone the process of iron and steel alloy layering and forging in a condition of reduced oxygen.

Nowadays, many steel knives that are labeled as “Damascus” are just ordinary knives that have a pattern marked on the blade by some kind of artistic method. A more accurate description of these mock-imitation knives would be pattern-welded steel. To summarise, not all pattern-welded knives are Damascus, however, all Damascus knives are pattern-welded.

San Mai Blade

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The San Mai Blade is yet another variation of Damascus steel, though it lives up to a more true iteration of the traditional versions of the 13th Century. These blades consist of two outer stainless steel layers and a strong core made of either carbon or, again, stainless steel.

Unlike cast Damascus or pattern-welded steel, San Mai blades are made without the process of folding the layers together, as the purpose of it is to have a stronger edge that is fused with the stainless steel but not mixed in with it.

The result of this is something of a sectioned blade where the carbon and chromium concentrate is closer to the edge where it matters most. In terms of aesthetics, the design comes with a hybrid finish whereby the top half of the blade is plain and the bottom half is decorated with a Damascus pattern running across the edge for a unique and appealing look.

Damascus Steel FAQ

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What is so special about Damascus steel?

At face value, the special thing about Damascus steel is the beautiful Damask pattern along the blade that is inspired by Middle-Eastern traditions of sword-making in the 13th Century. Another interesting concept of Damascus steel is the combination of metals used in its crafting and forging, resulting in multiple benefits such as stainless properties and high-carbon content.

Is Damascus better than normal steel?

Due to its super sharp edge and durable construction, Damascus often outperforms normal steel in terms of tackling cutting and slicing tasks in the kitchen. In addition, the Damascus pattern provides a nicer aesthetic than most steel knives and the combination of materials used in its make-up give it a greater Hardness Rockwell score and better edge retention than the average knife.

Is Damascus steel high quality?

Traditional cast Damascus steel is of very high quality, but in today’s era the quality of Damascus steel can vary significantly based on the brand and the level of mock-imitation techniques involved. For proper Damascus steel (or as proper as they can be in today’s age), the blade is often made from a combination of Japanese steels such as VG10 and VG2 and are welded together using extreme temperatures and oxygen-reduced environments.

Is Damascus steel actually steel?

Yes, Damascus steel is made from a combination of real steels and sometimes iron to create a blade that reaps the benefits of high chromium and carbon content. The result is a blade that gets the best of both worlds in terms of being stainless and high in carbon by default, optimizing the corrosion and rust-resistant properties of the finished knife.

Is Damascus steel good?

When it comes to performance and lasting results, Damascus steel can prove to be excellent in getting the job done, whether it is slicing ingredients in the kitchen or maintaining its beautiful patterned look. Just remember, not all Damascus steel is made equal, so be sure to check that your blade is produced with the correct forging process and welding methods for best results with your new Damascus knife.


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