Pakkawood is made of a combination of wood and resin. The layers are bonded together in sheets and then cut at different angles to create the grain that makes the material so distinctive. Because the wood is layered on top of plastic or resin, it's much less likely to split.
The material is soft enough to feel good in your hand while still having the durability you need to last longer than cheaply made knives. Pakkawood is also popular in Japanese and Asian cuisine because there is a lot of seafood preparation and fresh vegetables that often have moisture on them. You can cut right up against it with confidence, knowing that it won't splinter off into tiny pieces when doing so, unlike other natural woods.