4 ms·
Having attended University of Forged in Fire for many years, I am now an overconfident internet authority on knife making. What you are referring to is call "sa
by Anon4Now 6y ago
Having attended University of Forged in Fire for many years, I am now an overconfident internet authority on knife making. What you are referring to is call "san mai", not Damascus.
https://en.wikipedia.org/wiki/San_mai https://en.wikipedia.org/wiki/San_mai
- blacksmith_tb 6y agoI think you're both right - yes, the harder-steel-in-the-middle is what gets called 'san mai' (though smiths all over the world have forge-welded harder steel to softer iron for tools and in knives for a long time), and the parent was describing a knife with decorative 'damascus' patterns on the outer layers of a harder steel center. I have a similar Shun [1] I got from Williams-Sonoma years ago, which slices onions as usual, but looks good doing it. 1: https://shun.kaiusa.com/ https://shun.kaiusa.com/