I haven't used/owned those knives, but there are many out there that look pretty similar! It's a popular style to have VG-10 in the core of the knife and then 16-32 layers of "damascus" on the outside. The damascus is basically softer stainless steels forged together, folded and then wrapped around the core. When the knife is ground, the core is exposed somewhat at the edge and the layers in the steel are visible when they are ground at an angle. Some get snippy when it's called Damascus when it should be called "Pattern Welded Steel", but most people understand that Damascus steel is generally referred to as a folded steel by most and most don't get picky about the origin of the steel, etc. The patterning is real and not just etched into the steel. The hammer marks help to show that it's forged if that matters to you. It may also help with food release since it will make that area have less friction.
As for the handles, they look like Dymondwood/Pakkawood, which is basically birch or beech (can't remember, but it's a soft, light colored wood), and compressed with heat, pressure, dyes and acrylics so that the material will become the color of the dyes and the layers are laminated. It's a soft, easy to sand/finish/polish material that holds up in a kitchen environment. Some places call it "Plywood" because it's layered up, but it's not like normal building plywood!
Here are two that are similar from CKTG:http://www.chefknivestogo.com/sataha24chkn.htmlhttp://www.chefknivestogo.com/kigoelsugy21.html