[Sca-cooks] Damascus kitchen knives

[Susan Fox-Davis]

Looking at the page on surlatable.com, I don't see that they are 
"Damascus" steel, but only folded over four times, which seems to me 
standard Japanese operating procedure.

"Its sharp-edged rust-free blade is stainless steel, clad with 16 layers 
of high-carbon stainless steel on each side.... Dishwasher safe, 
although hand washing is recommended"  

Dishwasher??!  EEEEK!

Otherwise, they look worth trying.  At $100+ each, I'd rather try them 
in person.  Fortunately, there are Sur La Table stores available to us. 
 I wonder how they'd feel about my coming to their store with my own 
cutting board and a tomato?

I am interested in trying out ceramic knives for cooking.  I have a 
ceramic blade for my swivel knive for leather-carving and it goes 
through leather like butter!  The cooking knives are awfully expensive 
though and one really must not drop it on the floor or it will BREAK, 
unlike their metal counterparts.

Selene Colfox


Huette von Ahrens wrote:

>Sur la Table's most recent catalog has damascus
>kitchen knives made by a Japanese manufacturor
>called "Shun Classic Cutlery".  They look quite
>beautiful.
>
>According to the catalog, "originating in Seki
>City, Japan's historical center for manufacturing
>samurai swords, Shun knives are heirs to a
>seven-century tradition of superior workmanship."
>
>Has anyone has any experience with Shun knives?
> 
>Huette
>
>
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