Constructed of revolutionary FC61 fine carbide stainless steel (4000FC) with 61 Rockwell hardness; hand-engraved Miyabi logo on blade Full-tang ice-hardened Friodur2 blade with sandblasted Katana edge offers exceptional durability, cutting edge retention Hand-honed 12° double bevel blade angle boasts scalpel-like sharpness; rounded spine, bolster and heel offer tireless cutting; corrosion resistant Faceted birchwood pakkawood handle is individually weight adjusted with 9-step finishing process; mosaic accent Handcrafted by 46 expert artisans in Seki, Japan with a lifetime warranty; hand-wash only 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 providing a Western or Eastern hold. Experience the beauty of sharpness with our Exclusive 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. Made from revolutionary FC61 fine carbide stainless steel, these gorgeous 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 Eastern rocking cuts. With the utmost attention to detail, 46 skilled artisans ensure each knife is of the finest caliber.