SAMURA Steel layers
What is layering, and what is it for? Of course, you already know that steel has many layers, but that's not the point. There are some secrets to it ...
Multi-layered steel can consist of many layers, anywhere from three to infinity. And, depending on the type of forging and rolling, a Damascus pattern can form on the blade, which is a combination of beautiful ornate patterns. From a practical point of view, there isn’t much sense in having a large number of layers, they tend to serve a more decorative purpose.
The important part is the three main central layers – the central layer (CORE) of VG10 hard steel, and two outer layers (PLATES) around the core - they are made of SUS430 mild steel. This is because the very hard, yet brittle, steel in the center of the blade is in need of support and protection, and this protection is provided by the soft plates. Due to this combination of hard and soft steel, it is possible to bring together these opposing features – hardness, strength and elasticity.
The hard central layer and outer layers assist in maintaining a long life, and prevent corrosion. You can have more layers around this trinity - as many as you like, but all of them are meant for decorative purposes. The knives made of 67 layers of steel are very beautiful. However, what can be done using a 67-layer knife can also be done using a 3-layer knife. So, who manufactures multi-layered steel? This is an important question. The main manufacturer of multi-layered knife steel is a Japanese company called Takefu Special Steel Co. SAMURA multi-layer knives are made of steel manufactured by this company. Takefu steel is very expensive and difficult to process. The technology of processing, sharpening and polishing blades is difficult and requires a lot of time and manpower. Therefore, SAMURA Damascus knives cannot be cheap, by definition.
Myths about multi-layered steel
If you are talking about multi-layered “self-sharpening steel” - don't let yourself be fooled! This is a 100% lie. There is no such thing as “self-sharpening steel” – all blades dull over time and need sharpening. The only difference is that the knives made of hard Japanese steel take much longer to dull, and retain sharpness and excellent cutting properties much longer. But they eventually require sharpening. And if you don’t want to damage the knife, you must only use special whetstones. Japanese knives must be treated gently, and with respect - they deserve it. Ten minutes (approximately 1-2 times a month) and you will find that your knife is sharp as a razor. The process of sharpening a knife on a whetstone is actually relaxing, it is almost like meditation – you should try it some time…