Kiritsuke is the only multipurpose traditional Japanese knife, (in Japan only the executive chef in the kitchen is allowed to use one) * Featuring Japanese san mai (meaning, "3-layers") construction; carbon steel sandwiched between two layers of stainless steel * Blue Steel cutting core of fine-grained "blue" carbon steel hardened to 61 Rockwell * Knife blades feature a mirror-polish that enhances stain resistance; Light bead-blasting along the edge shows off the san mai construction * Made with traditional Japanese knife handes; each knife comes with a Japanese-style saya, or sheath