PRO-M Chef’s knife

The blade is made of Molybdenum alloy high carbon stainless steel with traditional “Hamaguri ba” (Convex edge grind), the edge that made Japanese swords famous, for an outstanding sharpness and durability, and yet easy to resharpen. It is heat treated and then Sub Zero quenched which refrigerates the blade to 70 degrees for longer edge retention and strength to brittleness and chipping.