The blades are made with VG10 stainless steel clad with softer Damascus look steel. Kasumi knives are made from 33 layers of stainless steel.
The edge on a Kasumi knife is beveled. However, the bevel is a much narrower angle than the bevel on a European or American brand. Kasumi knives are beveled at a 15 degree angle creating a very sharp edge. A pakkawood handle is made from multiple layers of wood impregnated with a plastic resin.