The new chef’s knives from the experienced knifesmith, Hideo Kitaoka come with a heart of Japanese stainless VG 10 steel, and outer laminates of conventional stainless steel. Besides being stainless, VG 10 steel also has the advantage of a very durable edge, relatively easy sharpening, and a hardness of over 60 HRC.
The grips are made in a brown "Pakkawood",a composite material made out of wooden veneers and a resin, assembled under pressure, which provides for a very stable and long-lived grip. Despite the fact that these knives are stainless and the grip is a very stable water-resistant material these fine knives should NOT be put into a dishwasher. Click on the photos for enlargements.
Take a look into the knife smithy of Hideo Kitaoka and watch him at work (with video).