Damascus Steel is an alloy, consisting of multiple, visible layers. This may consist of one or several grades of steel.
This allows for the combination of steel grades with contrasting properties - to produce, for example, a
particularly hard but at the same time flexible steel.
VG 2 steel
(57-58 ± 1 HRC) is a Japanese steel that is characterised by high flexibility and resilience.
Thanks to its high chromium content, this blade steel is particularly hard-wearing and resistant to corrosion.
VG 10 steel
(61 ± 1 HRC) is a classic Japanese high performance steel, which is also called gold steel because of its outstanding properties.
It is a blade steel of the highest quality that is both corrosion-resistant and rich in carbon.
In contrast to other stainless steels, it can therefore be tempered particularly well.
Moreover, VG-10 has a particularly high edge retention.
VG MAX steel
(61 ± 1 HRC) is based on VG-10 steel, whose properties it further optimises.
Enriched with a higher chromium and vanadium content than VG-10, it has improved edge retention and corrosion resistance.
A higher carbon content also makes it harder than other steel grades.
(56 ± 1 HRC) is a corrosion-resistant stainless steel with high chromium content (14%) and an average carbon content (0.3%).
Stainless Steel and blades manufactured from it are highly resistant to corrosion due to their high chromium content.
In principle, it is a very pure grade of steel. Higher carbon contents also ensure better edge retention.
Describes hardness corresponding to C on the Rockwell Scale, which is used for hard materials.
In this process, a diamond cone is pressed into the material.
The depth of penetration determines the hardness value, which is then expressed in HRC units.
Pakkawood is not a natural species, but refers to a wood veneer, which consists of several layers of various hard woods.
The impregnated wood veneer is infused with high quality resins and can be coloured, allowing for more distinctive knife handles.
Pakkawood handles are ideal for kitchen knives because the knives often come into contact with liquids.
Organic, untreated genuine wood handles would decay over time and are therefore not suitable for daily use in the kitchen.