This is a Masahiro Yanagi traditional Japanese sushi chef knife made in Seki Japan. The Yanagi is a great choice fish knife for the sushi chef, but many also use it for poultry and vegetables as well. The knife is sharpened on one side to form a single bevel edge with a slightly concave flat grind on the opposite side for a more precise and uniform cutting edge. The hand forged 210mm blade is made of Hitachi Kiigami Hagane Carbon steel (yellow steel) laminated with soft iron to form a superior kitchen edge. The handle is made of Japanese Magnolia wood with black resin bolster.