Each one has a flexible 5Cr15MoV stainless steel blade with an extended tang that reaches nearly to the butt of the grip. For improved performance, we hand-grind scallops into the blades to create air pockets so the fillets won't stick to the blades as you cut—a feature normally found only on much more expensive slicing knives. The handles are molded TPR with a fishnet texture and a lanyard hole.