Both knives are made in a similar way. They are made like a sandwich with stainless on the outside and hard carbon steel in the middle. This is an attractive way to make knives since you get the benefit of great steel for the edge and worry free stainless on most of the blade. The edge itself is exposed so it will darken and oxidize as you use it. It will rust if you let it drip dry but a quick wipe with a towel after you wash it and that's all you really need to do.
Neither of them come with sayas but you can buy a saya for either on our saya page here: http://www.chefknivestogo.com/othersayas.html
Just buy them together at the same time and we'll make sure the saya will fit the knife.