Looks like I'm the first person to ask a question 
Long time ago (before any dot com bums/busts) I had a Damascus steel knife that I loved until it was borrowed by some one and I've never seen it since.
What was so interesting about the knife? It was 0.05" thick 2.5" long and about 0.5" wide fixed blade that was both flexible and strong, the steel was folded vertically so that folds them self created micro serration and once the knife was sharpened it would cut through flesh and bone of a freshly killed duck (for example). Ever since that summer I'm looking (and did try to make one from premade Damascus 
) for a knife like that. But all I see are the knives that have thick and bulky blades. So my question is to the Masters of the blade making - can that be recreated or is it something long forgotten in the modern world of all made in "overseas" or "assembled in USA from foreign parts" (such as steel and plastics)? It's just a request for information.
Thank you for reading my post!
MacNone.
Long time ago (before any dot com bums/busts) I had a Damascus steel knife that I loved until it was borrowed by some one and I've never seen it since.
What was so interesting about the knife? It was 0.05" thick 2.5" long and about 0.5" wide fixed blade that was both flexible and strong, the steel was folded vertically so that folds them self created micro serration and once the knife was sharpened it would cut through flesh and bone of a freshly killed duck (for example). Ever since that summer I'm looking (and did try to make one from premade Damascus ) for a knife like that. But all I see are the knives that have thick and bulky blades. So my question is to the Masters of the blade making - can that be recreated or is it something long forgotten in the modern world of all made in "overseas" or "assembled in USA from foreign parts" (such as steel and plastics)? It's just a request for information.Thank you for reading my post!
MacNone.