True Damascus steel has its roots in ancient middle eastern sword making, and the techniques for making it have sadly been lost in time. True Damascus blades were said to be malleable enough to flex and bend without breaking while being ridged enough to hold an edge sharp enough to cut a man’s head clean off. Today, the term “Damascus Knives” references a technique called pattern-welding, which forge welds several pieces of steel - often of different types - into a single ingot, which is then drawn out to make a blade. The weld lines combined with differences in the steels in the ingot create light and dark contrasts in the finished pattern, which resemble the stunning patterns found in True Damascus blades of old.
The Damascus steel found in many Damascus knives on the market today for culinary use employ the highly aesthetic pattern welded steel as cladding to support a harder and thinner steel core, or edge steel, that can take and keep a much better edge than single-steel knives. The Maestro Wu Damascus steel knives have patterns that resemble the scales of a dragon, and possess a superior core steel that is harder, sharper and longer lasting. Using them is a dream for professional chefs and home cooks alike, and also make the perfect gift for cooking enthusiasts.
Maestro Wu has a full complement of Damascus knives for the kitchen:
- Maestro Wu A-1 Damascus Fruit Knife
- Maestro Wu A-2 Damascus Small Vegetable Cleaver
- Maestro Wu A-3 Damascus Standard Vegetable Cleaver
- Maestro Wu A-4 Damascus All-Purpose Knife
- Maestro Wu A-6 Damascus Meat Cleaver
- Maestro Wu’s D-6 Damascus Bombshell Steel Knife