I brought Kai, pink is chef's knife for meat, green is santoku knife for vegetable, it's said high carbon stainless with fluorinated-resin coating. I use them almost three months still very sharp, cut carrots not stain on the knife, compare to my Chinese 菜刀 they are very light. Btw, they are made in Japan, I got them when they are on sales US$20 for both.
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