The blade consists of three layers of stainless steel, with a VG10 core blade steel sandwiched between highly rigid and rust resistant stainless steels.The blade is structurally derived from traditional production methods used for Japanese swords, characterized by its outstanding spring-like toughness that ensures no breaking or bending.
This triple layered structure also contributes to the blade's resistance to corrosion.

Primarily intended for use with meat, but also suitable for a variety of purposes, including fish and vegetables. The sharp pointed blade is perfectly suited to even the most delicate food preparation.