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Sharpened using the same techniques as those used to make Samurai swords, Damascus knives undergo a process of lamination where the super-hard carbon steel core is layered with 67 coatings of stainless steel for a distinctive blade that is strong yet flexible with a superior cutting edge. This multi-layering technique is believed to have been discovered in Damascus around 300BC – hence the name – eventually making its way east to be perfected by Japanese sword-smiths where the blade’s finish was aptly named ‘kasumi-nagashi’ or ‘floating mist’. Full tang with an ice-tempered blade, each beautifully balanced knife has a riveted handle that gives you excellent precision and control.
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