VG-10 is a Japanese stainless steel with a high carbon content containing 1% Carbon
The Handle is made of laminated Mahogany
(literally three-virtues), also called bunka bocho (literally culture knife). The even more Japanese version of a chefs knife prioritized for vegetables and fish. It is flatter than our Gyuto and has a less pointy tip. Because it is flatter, the wrist is in a more neutral position and the shoulder does not need to be raised as high. It does not require as much room to cut, but it does not perform the Western cutting techniques that take up more room as well as Gyuto do. These are the most popular knives in most Japanese homes.