Knives in the Senzo Wood Collection are incredibly sharp, have an enduring edge, easily resharpen, are easy to maintain, and are made with VG-10 Damascus Stainless Steel with 33 layers. We achieved the extreme sharpness by selecting a steel for the center core capable of being tempered to a high level of hardness (61 +/- 1 HRC) without requiring more expensive processes than workshop roll forging and tempering - Hitachi VG10 No.1. A layer of pure Nickel Silver cladding the core ensures minimum influence on the food being cut and then 15 alternating layers of high carbon and low carbon soft stainless steel provide both final softness (for easy sharpening) and aesthetics (after aqua regia treatment). The "hammer" finish, which is usually done by hand hammering, was replicated by machine pressing. With minor blemishes, this accomplishes the same functionality and artistic look as traditionally hammered knives, but at a much lower cost. The handles are made with a cocobolo collar and an ebony black pakkawood grip - a laminated hard wood that will last longer, and is more hygienic, than traditional hardwood handles. Perfect for slicing, dicing, and mincing fruits and vegetables. Also can be used for preparing fish and meat (do not use to cut bone). VG-10 Damascus Stainless Steel, 33 layers, Blade length: 5.25in (13.3cm). Hand wash only, Made in Japan.