Ittetsu knives are forged by a group of blacksmiths working out of Sanjo City, Japan. They produce knives following master bladesmith, Tadafusa’s OEM designs. The Nashiji (pear skin) finish is a great introduction to Japanese knives. The Blue # 2 High-Carbon steel is clad between two pieces of stainless steel forming a Sanmai blade construction. This offers the benefits of High-Carbon steel & the ease of stainless. A Santoku knife rivals the Gyuto in its functionality and multipurpose ability with its slight curve in the blade profile. Literally translated to three virtues, a Santoku performs at a high-level for meat fish and vegetables. It's profile exhibits a shorter and thinner blade which makes it user-friendly and versatile.