CHOOSING A DAMASCUS KNIFE FOR THE KITCHEN
Damascus blades in the past were most in-demand among professional chefs and connoisseurs of Damascus cuisine. Today, these knives are increasingly found in the homes of hobby cooks who highly value reliable, sharp, and durable tools with “character”.
A modern Damascus kitchen knife is a symbiosis of the best traditions of the Land of the Rising Sun and innovative knifemaking technologies. These products are not cheap, but they are unrivaled in their ergonomics and performance.
Knives from Damascus – we study the features.
When Damascus knives entered the world market at the beginning of the 20th century. They surprised European users with a single-sided sharpening of the blade for right-handed or left-handed use. Western chefs, accustomed to the symmetrical double-sided sharpening of the blade, had a hard time getting used to the idea that the knife was sharp only on one side.
However, such sharpening provides the most accurate cut and is designed for fine work with products. However, the enterprising Damascusdid not lose their heads and released “Europeanized” models of knives with double-sided sharpening and maintaining excellent cutting properties. To this day, stores offer both “original Damascus” models with one-sided sharpening, and more versatile ones, sharpened on both sides. Damascus blades have other distinctive features:
- small sharpening angle – up to 15 degrees (for “Europeans” – 30-45 degrees);
- ideal geometry of the cutting edge – in the form of a triangle with straight sides, when viewed from the end;
- the use of manual labor when sharpening;
- thoughtful ergonomics;
- hard steels with high carbon content;
- a wide variety of highly specialized models.
Types of Damascus knives.
Damascusbrands produce hundreds of varieties of knives for the kitchen, both professional and home. National blades, as a rule, are designed to work with products and dishes, without which no Damascus can do.
These are seafood, fish, vegetables, meat, herbs, sushi and sashimi, and others. The ergonomics of such knives have been honed over the centuries and have reached perfection in their segment. Damascus models and European brands are produced, but such products are not original – they are usually made of softer steel. The cutting edge from the end forms a triangle, not with straight, but concave sides (due to machine sharpening). All these nuances negatively affect the durability of the knife and the ability to keep sharpening for a long time.
Traditional Damascus models include the following varieties:
1. Santoku.
In translation, this name means “three virtues”, which corresponds to the purpose of the blade – it is suitable for working with meat, fish, and vegetables. It is a colleague of the European chef’s knife, but lighter and more compact.
The blade is usually 16-18 cm long, and the handle is thinner. There are other differences – the tip of the santoku is lowered down, for more convenient cutting and chopping of products without taking the tip off the board.
2. Deba.
Blade for working with fish. Depending on the size of the carcass, the size of the blade is also selected – it should be 1.5 times larger. Blade length can be from 12 cm (for small fish) to 30 cm (for salmon, etc.).
The blade, which is wide at the base, helps to cut off heads and tails with ease, and the narrow built-up tip is convenient for ripping open the peritoneum. The fillet is separated from the bones with the middle part of the blade and cut into portions.
3. Nakiri.
A highly specialized model for vegetables and herbs. The blade is wide, rectangular, very sharp. The cutting technique involves moving the knife up and down. With the help of nakiri, it is convenient to chop cabbage, thinly cut slices of root crops, finely chop greens and mushrooms
4. Yanagiba.
Knife for sushi and sashimi with a long narrow and thin blade (20-30 cm), reminiscent of a willow leaf (the name is translated from Damascus). It is designed for thin cutting of fresh fish and seafood, as well as sushi and rolls.
5. Vegetable.
Compact (12-15 cm) and maneuverable, with its help it is convenient to clean and cut root crops, small vegetables, and fruits “by weight”.
If Europeans have not yet succeeded in exactly repeating Damascus blades. Then Damascus brands, on the contrary, not only recreate but also produce high-quality European models of knives. Chefs, generalists, vegetable, boning knives, slicers come out of the factories. Which are in high demand all over the world.
As a rule, they are made of high-carbon hard steel with a sharp cutting edge, while they do not require sharpening for a long time and last for decades.
It is in Damascus that the technology for the production of knives from “Damascus” multilayer steel with an extremely long service life has been preserved since ancient times.
Knives of Damascus brands belong to the category of professional tools, therefore, they require certain rules of care and storage. For instance:
- wipe dry and store separately from other cutlery;
- use only for its intended purpose;
- cut on a wooden or plastic board (no glass or metal);
- not suitable for cutting frozen food and cutting bones.
In general, these rules are logical and desirable for execution when using knives.
Choosing a knife for the kitchen – Damascus products.
One of the leaders in the modern knife market is the products of the Damascus brand Damascus. But the company was founded over 65 years ago and to this day uses manual labor combined with machine work for the perfect geometry and excellent cutting properties of kitchen knives. Buyers receive a lifetime warranty against manufacturing defects.
The products of this brand are in demand both among restaurant chefs and ordinary users. Who appreciate the high quality and impeccable aesthetics of kitchen tools. Damascus knives are the standard of quality for a professional knife that combines the functionality of a “European” and the unique style of Damascus.
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