What Even Are Damascus Steel Knives (and Are They Better)?

Few things can make someone feel quite as prepared or confident in the kitchen as a knife that is as beautiful as it is functional. For me, Damascus knives are the perfect representation of this: their distinct appearance is surely a sign of something special. But the more Damascus knives I’ve used, the more questions I’ve had: What actually sets them apart? Do the contrasting patterns really contribute anything to the knives, and how do they get there in the first place? Most importantly, are they worth the extra cost? 

When I first dove into this topic, I expected a quick glance across the internet would supply me with all the information I needed. I’d read up on the technique, maybe watch a few clips, and bada bing, bada boom, I’d have my answers. But after speaking with an expert, tons of reading, and watching more videos than I care to admit, I found a trove of history and craftsmanship that has added up to a surprising conclusion of what makes Damascus special.

A Brief History of Damascus Steel

Spoiler: Almost none of our modern knives labeled as Damascus are true Damascus-style blades. To understand why, we must first dip our toes into a little metallurgical history. I am neither a historian nor a metallurgist—but for my fellow knife nerds, I’ve put together what I’ve learned into a (very) abridged background.

Originally, Damascus referred to swords made from a high-carbon steel alloy called wootz, which was first created in South India around two thousand years ago. It came from a game-changing technique of combining wrought iron and high-carbon materials (like charcoal, cast iron, or bits of wood and leaves) inside a closed crucible vessel, resulting in steel with just the right amount of carbon to make it strong yet flexible.

Wootz was, in short, a Very Big Deal. Unlike weapons forged from other steels of the time, which easily chipped, shattered, or bent, blades made with high-carbon crucible steel were resilient and could retain a sharp edge (traits we still value in our carbon steel kitchen knives today). The presence of trace elements like vanadium and the formation of carbon compounds called carbides in wootz steel also created a distinct, banded pattern that looked like swirling water across the surface of the metal. This styling made wootz (and anything made from it) instantly recognizable.

Although wootz was produced mainly in Central and South Asia, the prized Damascus blades forged from it were traded throughout the region and into the Middle East and Europe beginning in the Middle Ages. It’s not known exactly why they came to be known as “Damascus,” but it could have been derived from the Arabic word for water (based on their patterns) or named after a renowned swordmaker. Most sources point at least in part to Damascus, Syria, as the hub where many of these blades were forged and/or traded via the Silk Road.

In learning about this history, I came across many sources calling true Damascus a secret lost to time, but this seemed to be a hasty and misleading conclusion. No single factor contributed solely to the decline of wootz and Damascus production. Advancements in metalworking, the depletion of crucial ore materials, and Genghis Khan’s conquests causing changes in trade availability (as well as a significant loss of practical knowledge) all could have played a part. When Europeans started replicating crucible steel for themselves a couple of hundred years later, there were enough technological shifts—like better furnaces and more functional steel alloys—that the style was already less relevant (or necessary).

How Are Damascus Knives Made Today?

These days, Damascus refers more to the aesthetic of a knife rather than the quality or type of metal it’s made from. “When people think of Damascus, they think of pattern-welded steel,” says Craig Field, co-owner of Carbon Knife Co. in Denver. Pattern welding involves stacking layers of separate alloys on top of each other, then heating and hammering them together in a process called forge welding. This method is much more labor-intensive than forging knives from single-steel bars or stamping blades from metal sheets (as many global producers do today).

“Most people will manipulate [the layers] and fold them in different directions to create different patterns,” Field explains. By doing so, knifemakers can produce a rippling water appearance similar to the original Damascus blades, hence the shared name. Modern Damascus goes far beyond just replicating the look of wootz, though. The style has expanded to include a vast array of designs that can vary from finely feathered layers to bold raindrop motifs and beyond. “It’s limited by your technique, the steels you’re using, and your skills, but there are an infinite amount of patterns,” says Field. 

Damascus knives can be made from stainless steel, high-carbon steel, or a combination. Like any high-quality knife (Damascus or otherwise), producers will often choose exact steel alloys (which can include additions like vanadium, molybdenum, or nickel) to create specific designs and further hone the overall hardness, durability, and flexibility of the knife.

What Makes Damascus Steel Knives Special, and Are They Worth It?

The question of what makes Damascus knives special is a complicated one because, well, Damascus isn’t just one thing. Even if we put the historical name swap aside and focus only on contemporary pattern-welded Damascus, each knife will have a unique appearance and performance depending on the types of layers it has and even the technique with which they were folded. Some bladesmiths spend days hand-forging their chosen alloys together for each knife, while other producers start from premade billets. Some blades can be fully laminated throughout while others have a harder, single-alloy core with stratified cladding on top. “Damascus doesn’t contribute to anything but looks in [the latter]…but it definitely looks a lot cooler,” Field says.

Ultimately, looking great is perhaps the greatest defining feature of Damascus knives. The truth is that pattern-forged knives are only as strong or durable as the alloys they’re made from, and layering separate materials together doesn’t guarantee a better quality knife than one made from a single type of high-quality steel. But, since they must be forged individually and can’t be produced en masse like stamped-blade knives, choosing a handcrafted Damascus blade means you'll have a knife that looks as fantastic as it performs. As Field put it, “It’s about wanting something unique and that someone spent time on. It’s about the beauty and artistry in it and the craving for something handmade.”

How to Pick a Great Damascus Knife

Shun Hikari 6" Utility Knife

View On Williams-Sonoma $230

Kramer by Zwilling Euroline Damascus Collection 8-inch Narrow Chef's Knife

View On Amazon $324 View On Williams-Sonoma $350 View On Zwilling.com

If you want a great knife that is also affordable, there are plenty of options out there. But, if you want a great knife with the alluring Damascus look, expect to pay more than you would for a similar stainless or carbon steel blade. 

When shopping for a Damascus, look for knives from reputable companies and artisans that specifically list the kinds of metals used to make each model. Avoid cheap, mass-produced knives that tout themselves as Damascus, as they may be subpar steels or single-metal imitations that are superficially etched. Another telltale sign of phony etching is a pattern that looks too perfect or regular, rather than the unique, natural variations from pattern welding.

During our years of rigorous testing, the Serious Eats team has found a couple of outstanding Damascus knives of various types, including our high-end nakiri pick from Tojiro and a keen-edged petty knife from Shun.

“I don’t think you can mention American Damascus blade smithing without mentioning Bob Kramer’s name,” Field told me. The legendary knife maker’s Zwilling collaboration includes options from a Damascus paring knife to a 10-inch chef’s knife. Field also recommends craft producers including Takamura for high-performance stainless steel Damascus, Halcyon Forge for artisan American-made blades, and Nigara Hamono for original house-forged patterns using the company’s multi-generational knowledge of Japanese sword making. No matter what style you’re looking for, you can find a Damascus steel kitchen knife that looks—and cuts—beautifully.

FAQs

What is Damascus steel?

Damascus steel originally referred to swords made from wootz, a high-carbon steel created about two thousand years ago. The blades were regarded for their strength, flexibility, and ability to retain a keen edge, as well as the distinct water-like pattern of the metal. The original forging practice died out over time, but we still use Damascus to describe knives made via pattern welding. By folding or twisting layers of varying steels together during the forging process, knifemakers can create blades with stunning designs reminiscent of the original Damascus style (as well as other motifs).

Are Damascus steel knives good?

These days, Damascus refers mainly to the forge-welding technique used to create a knife’s distinct appearance rather than its capabilities or quality. While the banded pattern of a Damascus knife can make it a gorgeous option, the actual performance will depend on the specific alloys that are combined to form the blade. For example, Damascus knives made with multiple layers of high-carbon steel will be more rigid and can hold a sharp edge for longer, while models made primarily with stainless steel may dull faster but be less likely to rust.

How do you care for Damascus steel kitchen knives?

Hand-washing is a must for all knives, Damascus or otherwise. Make sure you use a mild dish soap, a non-abrasive sponge, and warm water to get any debris off the knife, then dry it immediately with a soft cloth. Knowing what kind of steel layers your Damascus knife contains can also be helpful. If it has layers of high-carbon steel, polishing the blade regularly with a few drops of mineral oil can help protect it against rusting.

Why We're the Experts

• Ashlee Redger is a contributor who has been writing for Serious Eats for almost two years.
• She has spent most of her career in test kitchens, including America's Test Kitchen. She also managed the test kitchen at a Colorado-based spice company.
• Ashlee has reviewed many knives for Serious Eats, including nakiri knives and boning knives.
• For this review, she dug into the history and composition of Damascus steel and also spoke to Craig Field, co-owner of Carbon Knife Co. in Denver, Colorado.