If you read carefully it says a rose Pattern on VG10 blade. Maybe?? Damascus,
but I’d be iffy.
The heat treatment is the thing too.
Tojiro and MOST True genuine bladeshiths guard their H’T with a large safe.
Chuckle.
Seriously Going by Japanese blade Reputations Mainly from Pro Chef’s
and Serious cooks
I’d stick with the Jap Knives with mid range “Swedish Steel. or the 3x, 17x, 33x
layer Tojiro DP and Laminate 17/33. Iseya 33 lam, or Basic Misoni Swedish.
They’ll give you what you want. with spades, once you get the hang of edging them.
AND Holding/using them.
Japanese blades tend to chop rather than rock.
Forefinger and Thumb ON blade grip not ALL hand on handle.
and Santoku 7inch “I” find the most comfortable of all.
Wusthof Chef 8in for heavy.
with 6 in Petty, either of above mfg,for easy general use.
(Maybe a Little 3 in Paring for fiddly.)
Those three. Paring and a 10in HEAVY Meatworks butchers blade.
It’s blade tip, tip up. Slow ground down to make level spine.
My go to for ALL really heavy, and pumpkin type cutting.
Learn to sharpen/steel ’em and you’ll always shave the hairs on the hairs on your arms.
For home meal family sizes. Some like longer blades.
I prefer comfort and maneuverability in mine over commercial length.
Enjoy.
They really ARE a new style of food prep and knife handling quality.
with around $65 to $150ish covering the cost of all blades you’ll need under 7 or 8 inches from above mfg’s at Hocho.
I’ve been prepping my food for over 60 yrs. Mainly Vegetarian.
and the last 6 or 7 ish yrs with the Japanese style is a real eye opener as to how….
The late model Slim blade Wusthof 8in chef are a nice blade.
Those Calphalon? Santoku are I believe, Chinese assembled
with cheaper Japanese type steel.
After you try a proper Japanese blade, you’ll see what I mean.
Apart from some American custom Blades copied from Japanese style I don’t think you’ll find sharper anywhere.