Sure enough. I missed that too because I was looking for the term 'damascus'.
So what we have here is:
Traditional, high-end, quality, high-carbon, folded, 18/10 stainless, electroplated, Japanese steel.
There are some problems.
1. 18/10 stainless is not high-carbon. It's not even medium carbon. The carbon content is a maximum of 0.08%. Medium carbon steel has a minimum carbon content of 0.3%, almost 4x the maximum content of 18/10 stainless. High carbon steel has a minimum carbon content of 0.60%, nearly 8x the maximum content of 18/10.
2. It's pretty unusual to use the term "high-carbon" to refer to stainless even though some stainless steels do qualify as high-carbon steels. Generally, people think of a knife as being made of either high-carbon steel, or stainless steel.
3. Electroplating knife blades is something I've only heard of for table knives, not true cutlery.
What it looks like to me is that they are just throwing out a lot of knife terms without understanding what they mean. At least that's the most charitable interpretation.
And they say the dimples are to prevent food sticking to it.
Dimples can perform that function, but it's better for them to be smooth/dished dimples instead of flat bottomed dimples with sides.
This style of dimple shown in the article below will clean much easier, but even so they will require a bit more care during cleaning than a knife without the dimples.
https://www.knives-sensei.com/why-do-chef-knives-have-dimples/