Damascus Steel

A highlight in our knive range is the makami Premium Santoku made of Damascus Steel.

Knives made from Damascus Steel have superb sharpness and high cutting performance due to their extreme hardness.  

The typical japanese blade shape consists of multiple layers of steel. By using a a special high-hardness steel as a core layer the knives get their typical cutting features. The outer layers are made of more flexible steel, which decreases the risk of fracture and supports and protects the core layer. 

The Damascus Steel of the makami Premium Santoku consists of 66 layers of steel, which are folded around a VG-10 steel core.

VG-10 produced by Takefu in Japan is a stainless steel of highest quality, with excellent durability due to its cobalt content

(C = 1,0%, Cr = 15%, Mo = 1,0%, V = 0,2%, Co = 1,5%). The typical damascus structure of the 67 steel layers gets visible when the blade is etched. Every knife is unique due to the different material characteristic of the steel layers.

Our VG-10 steel is harded to 60 HRC which guarantees superb sharpness and long lasting cutting performance.

The ergonomic handle is made of fine-textured Micarta. Micarta is a compound material of synthetic resin and linen. This provides the typical wood-like structure of the handle. Micarta is extremly durable, pleasing to the touch and easy to clean - an ideal material for professional knive handles. 

Knive Care 

We hope you enjoy our knives every single day. With the right care makami knives will accompany you for many years to come even when used intensively.

Cleaning:

Like every high-quality knives, makami knives should not be washed in dishwashers. We recommend washing your knives by hand immediately after use with a mild detergent and dry them carefully. This is especially important for knives with wooden handles.

Regularly oiling wooden handles with camellia oil or applying beeswax restores protection on the handles and the wood will retain its satin sheen and rich colour.

Storing:

Store your knives in a safe place without contact to other metal items to avoid scratches and damage to the blades and handles.

Tipps for Usage:

- preferably use wooden or plastic cutting boards

- always use the backside of the blade when shoving chopped ingredients from the cutting board - do not use the edge

- try to avoid lateral loads on the edge and do not use the knive on bone, ceramics, glas, stone, metal or other hard materials 

Sharpening: 

- to ensure that your knife stays beautifully sharp, a ceramic honing steel should be used regularly

- in case the sharpness of the edge gets less, use a waterstone to re-sharpen your knife properly (e.g. waterstone 1000/4000).