Made in Seki, Japan, a city known for its history of samurai sword-making. Every knife in the 5000FCD range has a fine carbide steel core, which ensures the blade glides through ingredients, making meal prep more efficient. The FRIODUR® blade is frozen and hardened at -76°C 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.