The Miyabi Fusion Extra Wide Chef's Knife features a wider blade than a traditional Chef's Knife, designed for cutting and chopping fruits and vegetables. With its extra wide blade, it aids in food preparation as well as food transfer from cutting board to saucepan or fry pan. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. The durable VG-10 (600D) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels, a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the Cryodur process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step Honbazuke method, reminiscent of the 'Hamon' of legendary Japanese swords. Featuring a triple-riveted Western style handle made of glass-bead enhanced POM, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9-12° on each side, resulting in a scalpel-like sharpness.