Based on their experience in knife making they carefully selected a supreme quality Japanese steel called AUS-10. With a hardness range of 58-60 HRC, high toughness, supreme sharpness and good corrosion resistance, this steel is ideal for the highest quality Chef knives.
Their blade consists of 67 layers of premium quality Japanese steel. This multi-layered steel has its origin in both Japanese samurai and Damascene sword making. Skilled artisan workers manually etch through the multiple layers of steel to form a beautiful dark floral pattern on the blade. Each blade pattern is unique.