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.

Also known as a usuba, this knife is unique to Japan and the ideal tool for peeling, mincing, paring, and chopping vegetables.