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Damascus knife
Damascus Knife on Cutting Board.


The Damascus knife is becoming increasingly popular with professional chefs and lovers of home cooking. This tool of Damascus origin is multifunctional and easy to use. The name “Damascus” itself translates as “3 good things”, which means, but it is advisable to use the knife for cutting, chopping, chopping.


With dimensions and impressive dimensions, Damascus resembles a chef’s knife but has some technical features and external differences. Here are some of its qualities:

  • ax-tax-shaped blade in the shape of a “ram’s hoof”;
  • lack of a pointed tip (lowered down);
  • blade length 16-20 cm;
  • massive butt and sharp cutting edge;
  • some models have recesses and holes on the blade to prevent food sticking;
  • the cutting surface of a direct form provides almost full contact with a board during cutting;
  • Suitable for both chopping and thin cutting, for products of varying degrees of hardness.

For Damascus, this knife is one of the most frequently used, considered a universal model. Initially, it was invented as an alternative to the French knife, which was used for cutting livestock meat.

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However, in the land of the rising sun, beef dishes are not popular, so the tool was adapted for cutting and chopping more popular products – fish, vegetables, fruits, mushrooms, and others. So today almost any food is cut into Damascus.

Traditional Damascus knives

Traditional Damascus knives have one-sided blade sharpening with a minimum angle of no more than 15 degrees. This ensures that the knife is extremely sharp. Today, models that are produced on the world market are adapted for users from other countries – they have a double-sided sharpening that is more familiar to Europeans. However, the minimum sharpening angle, extreme sharpness are still the hallmarks of the Damascus instrument.

The only conditional drawback is the lack of a pointed tip. Because of this, it is difficult for them to peel the fruit from the seeds or pull the stone out of the cherry. But do not forget that initially, it is a working tool, not intended for “delicate” work and elegant manipulations. We list what can be cut with a Damascus knife:

  • chilled meat and poultry
  • cheeses and sausages
  • vegetables, cabbage
  • fruit
  • tomatoes and other fruits with thin skin and juicy pulp
  • mushrooms
  • greenery
  • fish
  • offal
  • sushi and rolls and much more

For some chefs, the Damascus becomes an indispensable tool; with its help, they even cut bread and pizza, chop meat fillets into minced meat. The use of a Damascus knife for trimming meat, cutting products into the thinnest slices, chopping, butchering poultry, preparing salads and snacks is relevant.


Unlike its European “relative” – ​​the chef’s knife, the Damascus requires vertical hand movements during the cut. The straight cutting edge is not designed for the rocking back and forth movements that are familiar to Russians. At first, this technique may seem strange, but thanks to the super-sharpness of the blade, the perfect balance of the tool, manipulating the hand up and down does not require effort and quickly becomes a habit.

The knife handle is clamped with three fingers from below, while the thumb and forefinger lie at the base of the blade, on the butt. No need to try to squeeze the handle harder – it lies comfortably in a confident hand and does not require muscle strain during operation. For fine shredding of small foods and greens, cooks use the upper part of the blade with a thinner cutting edge.

Large pieces and dense products are recommended to be cut with the lower part – the most massive. Thanks to its relatively heavy weight, slicing solid food is no problem. But do not forget those kitchen knives are not designed for processing bones, frozen foods, cutting on glass and ceramic surfaces. If these recommendations are not followed, the blade will quickly become dull or deformed.


This tool is more compact than a chef’s knife, so it is equally comfortable in both men’s and women’s hands. It is easy to adapt to it and master the technique of fast cutting after only a few pieces of training. A Damascus knife can replace a chef’s knife, a utility knife, and even a vegetable knife. To choose a quality professional tool, be guided by the following rules:

1. High-quality steel blade. 

The usual stainless steel is inferior in wear resistance and sharpness to high-carbon steel. A real Damascus should be made of high hardness steel (60 or more HRC), then it will maintain perfect sharpness for a long time without the need for frequent sharpening. Premium Damascus knives are made from multi-layered Damascus steel and titanium-coated steel. These blades last for decades.

2. Practical, non-slip handle. 

The shank of the blade must pass through the entire body. This is the so-called “mounted” mounting method, which is durable. In the case of a steel handle, the knife is a monolithic structure, and loosening parts is impossible. Natural wood facings must be treated with special resins that protect against moisture and chemicals. More economical models have plastic handles.

3. Verified manufacturer. 

The best Damascus knife can only be made by Damascus manufacturers. The market leader in the Tojiro brand, which laid the foundation for the high quality of Damascus kitchen knives. These instruments are made by real craftsmen and meet the most stringent quality standards. The official representative of the brand in St. Petersburg is our online store.

Now you know about all the features of the Damascus knife. Choose the best tool for your kitchen and cook with pleasure!

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