VG-10 is a Japanese stainless steel with a high carbon content containing 1% Carbon
The Handle is made of laminated Mahogany
Sujihiki (literally muscle cutter). Made with a longer blade, these knives are mainly used to cut meats and fish. The blade is made longer to ensure the protein of the fish or the meat is cut with one movement, to avoid sawing through the meat, which can diminish the amount of proteins in the final product.