The cutting blade of KASUMI VG-10 PRO is made of solid Japanese VG-10 Cobalt high carbon stainless steel that has been developed especially for knives. The blades are hardened to Rockwell C59-60 degrees; the ideal hardness for quality professional kitchen knives. This provides the sharpest cutting edge possible that lasts longer than most other knives. The knife is carefully finished piece by piece throughout its process by handwork of skilled craftsmen. A remarkable sharp and shiny edge is perfected with a dual finishing process from medium and the #3000 revolving water grinding stones resulting in a very sharp professional edge.