Il blog Kaen
Tutto sui coltelli damasco
Acciaio, forme della lama, affilatura, cura e come scegliere bene. Quello che chiede chi cucina davvero, senza fumo.
13 settembre 2026 · 6 min di lettura
What is Damascus steel and why does it cut better?
Layers, hardness, pattern and edge: what actually makes a Damascus steel knife different, explained without myths and with numbers.
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13 settembre 2026 · 5 min di lettura
How to tell if a Damascus knife is real (and not laser-etched)
Six checks you can do at home to tell real Damascus steel from a pattern etched onto cheap steel.
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13 settembre 2026 · 5 min di lettura
Gyuto vs Santoku: which to choose (and when the Nakiri beats both)
The honest comparison of the two best-selling Japanese knives: shape, cutting technique, size, who each one is for, and where the Nakiri fits in.
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13 settembre 2026 · 5 min di lettura
Japanese vs German knives: the real differences and which suits you
Steel, edge angle, weight, bolster and maintenance: the brand-free comparison of the two great kitchen knife styles, with numbers and without fanboys.
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13 settembre 2026 · 4 min di lettura
Giving a Japanese knife as a gift: the complete guide (and the bad-luck thing)
Which knife to give depending on the person, how much to spend, the coin superstition, and how to make the gift arrive as an experience rather than a parcel.
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13 settembre 2026 · 5 min di lettura
Does Damascus steel rust? Stains, rust and how to prevent it
Why a Damascus knife can stain, how to tell patina from rust, how to remove it in five minutes, and the three habits that keep it away for good.
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Tre coltelli. Tutta la tua cucina.
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