Damascus steel is clad with 33 layers of high-carbon steel on each side, producing a 67-layer rust-free Damascus look
The forged Damascus steel offers impeccable toughness and sharpness of the blade, which allows users
to cut fish cleanly, and the firmness of ebony handle gives users the
comfort and ease while cutting. Its sophisticated lines on the blade reflect its high-standard craftsmanship.
Japan steel high sharpness and retention enable users to cut meat like beef chicken, soft vegetables easily and neatly. 

A Japanese chef's knife is known as a gyuto literally meaning 'beef knife'.
While these knives are usually honed and sharpened on both sides, their blades are still given Japanese-style acute-angle cutting edges with a very sharp angle to increase cutting ability. chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they alternate every other day.[citation needed] After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife "rest" for a day to restore its patina and remove any metallic odour or taste that might otherwise be passed on to the food.