Blades of high-quality steel alloyed with Molybdenum and Vanadium.These knives have single-bevel blades i.e. the cutting edge is angled on the right side of the blade only. This type of edge is used by Japanese chefs to ensure that, when cutting, the food is not crushed by the angle of the blade. The nature of one-sided blades means they are more suited to right-handed people. Left-handers can, of course, use them, but will not enjoy the additional benefit that the single-sided blade brings. Handles are of laminated hardwood impregnated with resin.. |