1150 layer random pattern 1095 high carbon steel and nickel damascus made in house.  Bog oak handle with stainless steel bolster.  The long, narrow, graceful blade of the Sujihiki/Slicer is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish.  The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.  The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients.