Written By Gary Hynes Edibles / Kitchen Tools Apr 21, 2011 San Mai Stainless Damascus to be made in BC SHARE VIA: Facebook Twitter PinterestSan Mai Stainless Damascus This is an update to the article “Anatomy of a Knife” that appears in the Nov/Dec 2009 issue of EAT Magazine.Cosmo Knives is now making San Mai Stainless Damascus knives and Seth Cosmo Burton maybe the only person in the world custom making it at present.What is San Mai?A simple way to think of San Mai blade construction is to imagine a sandwich: the center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge-holding ability, but if the entire blade was hard it could be damaged during the rigors of battle. For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses.Toughness is generally associated with “softness” and “flexibility” in steel, so that, surprisingly, if a blade is made “tough” the edge won’t be hard enough to offer superior edge holding. San Mai blades provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility. There are other makers making San Mai in carbon steels but Seth Burton is the only one using high performance stainless steel. He has upgraded his steel making equipment with a new 6000LB Rolling Mill, so he is ready to start producing the best available material for knives. Seth will be also rolling mocume-gain (wood grained metal in Japanese) for the fittings (guard, bolster pummel, etc). His first San Mai knife was made for a new made-in-Canada pilot show called Cityslickers (hosted by Rob Stewart) on the Food Network.For more information on Cosmos Knives visit cosmoknives.comArtisanArtisan ProductsKitchen ToolsKitchen Tools SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Comments are closed.