This Japanese vegetable cleaver has a very sharp, ice-hardened blade made of fine carbide steel surrounded by 49 layers of Damascus steel, plus a moisture-resistant pakkawood handle. —DETAILS— Made in Seki, Japan, a city known for its history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in the 5000FCD range has a fine carbide steel core with a 61HRC hardness, which ensures the blade glides through ingredients, making meal prep more efficient. The FRIODUR blade is frozen and hardened at -76C for corrosion-resistance, then tempered for flexibility so it does not fracture. Forty-six layers of Damascus steel leave gorgeous imprints along the side of the blade. Every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop, resulting in superior sharpness and edge retention. A half bolster provides a seamless transition between the blade and handle, which is made of moisture-resistant pakkawood with a comfortable D-shaped handle. This nakiri has a rectangular blade with a slightly rounded tip for cutting vegetables quickly and at an angle, as well as finely cutting herbs. —BENEFITS— If youre new to Japanese knives, the 5000FCD series is a great place to start. It cuts ingredients with a light touch, thanks to a very sharp blade, but feels very stable and well-balanced.