These knives are made from 33 layers of stainless steel. Only the middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel for added durability and ease of sharpening. The edge on a Kasumi knife is beveled like a western style knife but is much larger, creating a sharper edge. A stainless steel ferrule is forge welded to the blade to ensure that food particles do not become trapped between the blade and the handle. The handle, made from multiple layers of wood and a plastic resin, are riveted to the tang. Hand wash only.