Handcrafted in Seki, Japan Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance Hand-honed 12° double bevel blade angle boasts scalpel-like sharpness with sandblasted Katana edge; rounded spine, bolster and heel offer tireless cutting Faceted birchwood pakkawood handle with mosaic accent - individually weight adjusted with 9-step finishing process Crafted in the samurai sword-making capital of the world, Seki, Japan, MIYABI merges Japanese craftsmanship with German engineering expertise to produce the ultimate kitchen knives. Experience the beauty of sharpness with the MIYABI Koya series, also known as "desert" in Japanese. Beautifully polished to a mirror finish, the ice-hardened blades are extremely durable and corrosion resistant. Fabricated from revolutionary FC61 fine carbide stainless steel, these knives offer the signature sharpness for which Japanese knives are known. The ergonomic, faceted birchwood pakkawood handle encourages fatigue-free cutting and supports both Western chopping and Asian rocking cuts. With utmost attention to detail, skilled artisans ensure each knife is of the finest caliber.