The master blade-maker sandwiches a layer of Aogami Hagane (blue steel) between two pieces of soft wrought iron, and by hand very slowly hammers the blade into shape. Each blade is then individually tempered to Rockwell c63. Blue steel gives these blades a tough, long-lasting edge unmatched by any Western made knife. The forging marks are left intact on the surface of the blade. Tradition would have us believe the rough, unfinished surface protects the soul of the blade. The handles are made from Ho (a relative of the Magnolia), known for its longevity when exposed to water. Each Tosagata knife comes razor sharp, with instructions for maintaining this edge.