This is a food prep knife designed for users who value maximum sharpness and edge retention and who can exercise great care to prevent the edge from chipping.

Blade:  Hand-forged shirogami high carbon steel (aka white steel) core, laminated with stainless, finger rest choil

Handle: Gray G10 with Blue/Toxic Green/Black G10 liners, triple pinned

Carter Cutlery knives rival the best Japanese high performance knives. 

Murray Carter is an ABS master bladesmith and the 17th generation Yoshimoto bladesmith.  His knifes are forged with strict adherence to Japanese blacksmithing techniques, allowing him to manipulate steel to its highest potential. His apprentices, the Muteki Bladesmiths, apply the same techniques under Murray's tutelage. 

Cory Pulliam is a Portland native and one of the newest Muteki bladesmiths. Follow his work @pulliam___knives

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.