Finest Japanese knife making craftmanship creates flowing and exquisite patterns known as Damascus by alternating 33 layers of soft low-carbon stainless steel and hard high-carbon stainless steel.
Its soft and hard layer structure realizes higher strength and rigidity than general 3-ply steels. The blade uses VG10 steel for the core blade.
Each knife has different pattarns due to handcraft.

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.