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Premium quality for both professional and hobby kitchen. 33 layers of stainless steel Damask steel. Premium blades are forged in the Far East for more than 1000 years. This series with its 33 layers belongs to the top on the market. The blade core is of VG1 steel, hard 58 - 62 Rockwell degrees. 16 stabilizing Damask layers are forged on both sides of the blade core. The advantages of the Damask blade are high cutting performance and flexibility.
The precise and fine grind, which is not usual at every knife, enables very fine cut of roasted meat, salmon or ham e.g. Each knife comes with a noble wooden cassette.
In the case of hand-forged blades, our blacksmith takes the already rolled spring steel and forges it by hand on the anvil or under the drop hammer. The steel gets more solid (denser) by forging. In the case of industrially rolled spring steel blades, the sheets of steel plate is cut to strips under drop snips, then ground or milled and immediately forged into the annealing furnace and oil-quenched. The properties of both kinds of steels are not very different, since industrial rolling is already very good! On forged blades are usually blacksmith marks, which give them an authentic and unique look.