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Depends what the Damascus is. That's quite commonly stainless and nickel pattern weld with a stainless or carbon hardened core.
Also what's the core hardened to. If 60+Rockwell then machine ftw.
Grumpy_Git-
No idea
I was given two Japanese knives
One appears to be https://www.knivesandtools.co.uk/en/pt/-kai-shun-kaji-granton-santoku-kdm0004.htm
The knives in the Kai Kaji series are named after the Japanese word for 'blacksmith'. Only blacksmiths who made the best Samurai swords, were allowed the honor of carrying this name. In line with this tradition, Kai has developed these kitchen knives. They have chosen an extremely hard steel for the blade. A core of SG-2 steel is flanked by 32 layers of damask steel. The extreme hardness of 64 HRC
The other I can’t tell as the writing is all Japanese.
dancing james
Sharpening Japanese knives. Is there a system eg Lansky that is up to the job?
I have mdf discs on a bench grinder which are amazing for stainless kitchen knives but I fear it’d be too aggressive for nice Damascus steel.
To be honest I do t want to spend ages learning how to use a whetstone- I have tried but not been successful and it’s not something I’d do often enough to learn the muscle memory for.