Pakka Damascus Knives

Unlike the blades of the 440C range, made of a single layer of plain steel, the blades of the DAMAS range are forged from 67 layers of steel and offer exceptional cutting performance, while benefiting from increased durability and resistance to shocks and corrosion.

Pakka Damascus Knives

Your Questions, Answered

Why choose pakkawood?

Pakkawood, or pakka wood, is often used in the design of kitchen utensils because it offers several advantages.

Its texture feels comfortable in hand and doesn’t slip, even when wet, unlike steel handles.

In addition, it is less prone to rotting or swelling than traditional wood and won’t splinter. Pakkawood ages well over time, making it a logical choice for durable and robust knives.

What is Damascus steel?

Damascus steel, or pattern-welded steel, is created using a technique that involves layering a central core of very hard, sharp steel with multiple layers of softer steel that improve the finished product’s resistance to impacts and drops. This layering process creates a unique wave-like pattern on each blade.

KOTAI uses 67-layer Damascus steel: one central core layer and 33 layers on each side of the blade.

→ Learn more.

What’s the difference between single-layer steel and Damascus steel?

Damascus steel provides a sharper edge while also protecting the knife from impacts thanks to multiple layers of steel wrapped around a central core. However, this manufacturing method is more expensive and time-consuming compared to a single-layer steel blade, which is still perfectly suitable for home or professional use.

→ Which type of steel should you choose?