AEB-L steel was designed for razors, which need corrosion resistance, high hardness and very acute edges. Once you try a knife that is made with AEB-L you will see why it is coveted by knife enthusiasts and professionals. The knife will take a very keen edge just like the best carbon steels yet you don't have to worry about rusting. You will also find much better sharpening properties since AEB-L is less prone to produce wire edges that are so common when you sharpen most high end Japanese kitchen knives. I designed this cleaver to be thin, hard and stainless with a nice distal taper, convex blade grind and 50/50 V edge at 15 degrees. The octagonal handle is made from walnut. The blades are made with our partner Lamson and Goodnow in the USA.