A long, thin, stainless blade, forged by hand from premium AEB-L stainless steel. A bit of flexibility adds finesse to the cut, without getting floppy. The handle of this instrument of meat is made from stabilized cherry burl, from my back yard in Des Moines and is secured by three heavy brass corby bolts. With over thirteen inches of cutting edge, this slicer will have enough length for even the longest cured meats and barbecues. Comes with a leather sleeve so you don’t get arrested.