All of our knives are made with laminated steel. In traditional Japanese fashion, we use sanmai (three layer) construction and kataha (two layer) construction. Murray has worked exclusively with Hitachi White Steel as the core of his knives in the past, but he now works with both Hitachi White and Blue steels, the cleanest cutlery steel in the world when it comes to contaminates such as sulfur and phosphorous. The outer laminates can range from SUS410 stainless steel, mild steel (gokunantetsu), 1035 high tensile steel, or Damascus layering.
Watch this video for more information on what steel Murray prefers.