These blades have been specially constructed with a soft stain resistant jacket of stainless steel and a hard high carbon steel core, known as a San Mai construction. There are many benefits to this construction including ease of thinning the blades on a whetstone and less maintenance during use. The aesthetic of these types of blades is rarely seen on production knives and the stainless and high carbon steel is forge welded one billet at a time in my workshop ensuring the patter on the blade is unique to every knife.

The bulk of the blade is soft stainless steel which means only the small amount of carbon steel presented from the core will patina at the edge. Because of the support the stainless steel provides the core can be left very hard enabling a fine sharp edge can be achieved. During thinning of the blade the soft cladding is easier to reduce in thickness compared to a monosteel blade.

What makes this blade even better is that it comes with a 1000/6000 grit combination whetstone, perfect for food enthusiasts beginning their knife knowledge journey. I find that this combination can be used to achieve fantastic sharpness if you pay attention to your knife and are diligent in maintaining the blades edge. There will soon be a video included that demonstrates the technique I use to sharpen kitchen knives on my youtube channel.