The blade core is made from MC63 micro carbide powder steel and surrounded by 100 other steel layers, producing a Rockwell hardness rating of around 63 and supreme edge retention.
The blade is honed on both sides using the Honbazuke technique to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°.
The traditional D-shaped handle made from masur birch makes for an evenly balanced knife, making it easy for the user to stay in control and effortlessly cut up food. The elegant end cap adds a finishing touch to the handle design.
