Dual core construction; 71 alternating micro-layers of VG10 and VG2, high-carbon, high-chromium stainless steel extend all the way to the edge
Layers are welded together and fold-forged to give a finer grain to the steel and to create the herringbone pattern that allows the layers to alternate along the cutting edge
Traditional Japanese ebony PakkaWood octagon-shaped handle provide a comfortable and secure grip
Etched laminations in the blade reduce drag, helping food release from the blade and gliding through each cut quickly and easily
The hand-sharpened 16 double-bevel blade (on each side) is light and thin; 60-61 Rockwell Hardness
Handcrafted in Seki, Japan with a limited lifetime warranty; includes wooden saya sheath

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