The Kasumi 7-inch Santoku knife is used for slicing, dicing, and mincing vegetables, fruit, and meat. Produced by Sumikama Cutlery in Seki, Japan, the knife is made from 33 layers of stainless steel. The middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel. A high carbon stainless steel, V-Gold No. 10 includes cobalt, manganese, molybdenum, and vanadium for added durability and ease of sharpening. Specially tempered, the blade's edge is beveled on both sides to a much larger degree than the bevel on a European or American blade and has a sharper edge as a result. The Damascus pattern is eye catching and designed to remain rust free. The knife's asymmetrical handle is made from multiple layers of wood impregnated with a plastic resin and is riveted to the full tang. As with all high-quality cutlery, hand washing is best for care.