This blade has a vg-10 steel core, jacketed with a layer of nickel and 62 layers of stainless steel.

The handle is carbon fibre interwoven with copper , pins are carbon fibre and mosaic with yellow G10 liners.

As the hardness is 61 HRC, it is not advised to use excessive chopping motion as the blade geometry is designed for slicing.

It is important with these Japanese kitchen knives to use and care for them properly. The edge is thinly sharpened and very hard. Improper use may damage the edge. Always use the knife on a wooden or soft plastic cutting board. Prying, and wedging movements with the knife should be avoided. Also, stay away from bones and frozen foods. Because the core of the blade is not stainless, it must be washed and dried immediately after use. Don’t wait until after the meal, but clean it directly after cutting. You also have to wash it by hand. Dishwashers will do irreparable damage to these knives.