The SUJIHIKI is ideal for cutting meat and fish or for slicing a roast. Its scalpel-like sharpness is due to a unique honing technique. Effortlessly slice a roast and other large cuts of meat with this knife. Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring. Blade Length: 9.5\”/24cm FC61 fine carbide steel blade core 48 layers of steel surrounding the core create the Damascus-design FRIODUR ice-hardened for extreme hardness Rockwell hardness of approximately 61 Pakka wood handle accented by a steel mosaic pin and handle end cap Hand wash only Handcrafted in Seki, Japan