Japanese utility meets western style. 

Triple-layered, Japanese forged chef’s knives: we have personally learned that upgrading to a quality knife makes ALL THE DIFFERENCE in your cooking experience. Keep in mind that 1-3 really nice knives is plenty for most kitchens. Its all about deciding which style is right for the type of food you prepare. 

KNIFE GUIDE : 
A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. Like most knives sold in North America, they're 'double bevel', meaning they're sharpened the same way on either side of the knife. A Sujihiki is excellent at cutting thin, straight slices of meat and fish

Also for the intermediate to advanced, this line was created to honor the Western style of knife from a Japanese approach. They are heavier in weight (as prized by Westerners) and more substantial in handle volume. They also need to be kept dry after each use so as not to rust, or oiled. 

materials - stainless steel wrapped around Aogami #2 Blue Carbon blades with Nashi finish - walnut handle 

size - 9.5 inches long by 1.5 inches tall blade, overall knife length is 15.5"