This rustic Chinese cleaver is hand-forged using Japanese shirogami #2 carbon steel that is clad with stainless steel for easier overall maintenance. It is made in China and features a rough kurouchi finish with a traditional barrel-style maple handle and stainless steel ferrule. The core steel is hardened to around 60 HRC to maintain its toughness, but this knife is definitely ground thin so it is a great slicer and not designed to chop through any hard bones or frozen foods. Must keep blade clean and dry to prevent rust from forming on the carbon steel edge. Wash by hand only.