Japanese-style boning knife with a traditional triangular shape and stiffness for deboning meats * 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