AUS10 is High Carbon, high Quality Japanese Stainless Steel Which provide very good edge sharpness, edge retention and rust resistance. The Pakka Wood handle scales are resistant to water damage and shrinkage

Similar to multi-purpose Santoku knives, double bevel Kiritsuke knives are very capable of performing a wide variety of cutting tasks and they are growing in popularity due to their styles, and practical design.  

• Knife Type: Kiritsuke Santoku 
• Blade Material: Aichi Steel AUS10 (CLAD) Hammered
• Blade Edge: Double Edge
• Handle: Laminated Reinforced Wood
• Bolster: Common Mouthpiece
• Blade Length: 195mm ( 7.6" )
• Weight : 194 g
• Overall Length: 324mm (12.75")
• HRC: 59 - 60

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.