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.

The sujihiki slicer knife's long and finely tipped blade is ideally suited for slicer between meat and cartilage and cutting off difficult to remove parts from the bone. The knife can also be used for thinly slicing meat and fish.