Dual core construction; 71 alternating micro-layers of VG10 and VG2, high-carbon, high-chromium stainless steel extend all the way to the edge
Layers are welded together and fold-forged to give a finer grain to the steel and to create the herringbone pattern that allows the layers to alternate along the cutting edge
Traditional Japanese ebony PakkaWood octagon-shaped handle provide a comfortable and secure grip
Etched laminations in the blade reduce drag, helping food release from the blade and gliding through each cut quickly and easily
Length, weight, and single-bevel design of a traditional Japanese yanagiba; Designed for right-handed use only
Handcrafted in Seki, Japan with a limited lifetime warranty; includes wooden saya sheath
