Slice like never before with this Miyabi Fusion vegetable knife, created in collaboration with Iron Chef Masaharu Morimoto. The blade is constructed with a durable VG-10 (CMV60) super steel, sandwiched by 64 layers of softer steels, each rolled on top of each other creating a flower damascus pattern. A complex mix of cobalt, molybdenum and vanadium, the VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels. The blade is ice hardened through the CRYODUR process, giving the blade optimal edge retention, flexibility and corrosion resistance. Sharpened to the traditional Japanese blade angle of nine to twelve degrees on each side, the Katana edge is hand finished in the traditional three-step honbazuke method. The blade also features a rounded spine and blade heel design, making kitchen work gentler on fingers and hands. The triple-riveted Western style handle is made from a black resin called Duracon, with a full tang and eye-catching red accents. Finished by master craftsmen in Seki, Japan, this knife is backed by a lifetime warranty.