Coltelli Pakka Damas

A differenza delle lame della gamma 440C, realizzate con un unico strato di acciaio semplice, le lame della gamma DAMAS sono forgiate con 67 strati di acciaio e offrono prestazioni di taglio eccezionali, beneficiando al contempo di una maggiore durata e resistenza agli urti e alla corrosione.

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?